Before I give you the recipe for this fabulous bread, I wanted to clear something up. It may seem a daunting task to use all these different flours and unfamiliar ingredients, but believe me, if I CAN DO IT, YOU CAN DO IT! Once you stock your pantry, it is a cinch. I purchased most of my flours and sugars at a little Amish store here in Lima and also Health Plus in Sandusky. I LOVE HEALTH PLUS. Also, if you are one of the fortunate souls living near a Trader Joe's, you can find everything there as well. Don't be afraid to add your own spin~~make it your own. The results are worth it.
Ok, enough of that. I took a recipe I found by Tyler Florence, a chef I highly admire, and added my own spin. I have made this recipe twice. Sevy loves it, (and he is a huge fan of the mushy, stick-in-your-teeth white bread). I am a fan because it is easier than other bread recipes. Try it out and see what you think.
(If you want the original recipe, go to Food Network and put in Tyler Florence focaccia.)
Ingredients:
2 tsp. active yeast (I do not use rapid rise)
1 cup warm water
2 tblsp. sugar (I used dehydrated organic cane)
1- 1/2 cup whole wheat flour
1- 1/2 cup spelt flour
1 cup unbleached all purpose
1/4 cup olive oil
Cornmeal for dusting
Topping:
1 tblsp ollive oil
1 onion, diced
2 garlic closed, minced
10 kalamata olives, pitted and quartered
1/4 cup parmeasan cheese
1 tblsp coarse salt ( I used kosher)
Freshly ground black pepper
2 tblsp fresh rosemary
Proof yeast in warm water with sugar, let stand 10 minutes to bloom (will be frothy)
You can use a kitchen aid with dough hook if you have it, I do not, so I used my hand mixer. Turn mixer on low and slowly add flour to the bowl, mixing the dough after each addition. (I mixed all the flours together before this step). Dissolve salt in 2 tblsp of water and add it to the mixture. Pour in 1/4 olive oil. At this point, I stopped the mixer. The dough ill be loose and sticky. I turned it out onto the floured counter top and gradually added the remaining flour, working it all until the dough was smooth and not sticky. It takes about 10 minutes of kneading to get it that way.
Place the dough in oiled bowl and let sit in warm area about 45 minutes, until it doubles. Coast a sheet pan with a little olive oil and sprinkle with corn meal. Stretch and pull the dough until it is in the shape of a rectangle. You can use a rolling pin to help, but I just pulled and shaped it. Lay the flattened dough in the pan and let it rest for 15 minutes.
Saute remaining ingredients together in another pan until onions caramelize. Preheat oven 400 F. Uncover dough and dimple it with your fingers. Bush surface with olive oil and add saute ingredients. Bake on bottom rack for 15 to20 minutes until brown and crusty. Yum.
Let me know if you try it. More later.
Thursday, January 19, 2012
Wednesday, January 18, 2012
easy pita bread recipe
Another food product that I love but have refused to buy because of issues with ingredient abuse is pita bread. Love love it, but haven't had it for a while. Determined to discover the perfect combination of better than store bought ingredients, I believe I have come upon the perfect recipe. Here it is, enjoy. Oh, it is not difficult to make these, just a little time consuming, as is anything worth doing right.
The recipe I found calls for 3 c. all purpose flour and granulated white sugar; of course I changed those ingredients
INGREDIENTS: (again, I use organics, but do what you want)
2 tablsp. active dry yeast, not rapid rise
1/2 cup warm water
1 cup unbleached all purpose flour
1 cup whole wheat flour
1 cup spelt flour
2 teasp sweet herb (truvia or stevia) raw sugar or organic evaporated cane juice (which I have been using lately and it is great)
1 cup lukewarm water
Dissolve yeast in 1/2 cup warm water (110 to 115 degrees) Add sugar and dissolve. Let sit for 10-15 minutes until yeast blooms and water is frothy.
Combine flours and salt in large bowl. Make small depression in middle of mixture and pour yeast water into depression. Slowly add 1 cup of warm water, stirring with wooden spoon until elastic. Place dough on floured surface and knead 10-15 minutes, yeah, that's right 10-15 minutes. It is a work out and definitely a must to work the dough. Dough should become smooth and elastic, not sticky. Use the trick I learned of pushing your finger into the dough, just into the surface, and the depression should bounce back.
Coat large bowl with oil and place dough into it. Turn dough upside down so it is well coated. I used grapeseed oil, but you can use olive or as a last resort if you have nothing else, vegetable (ugh) (Note: I stopped using vegetable and canola oils because most of brands are hydrogenated)
Cover bowl and allow to sit in warm place for 3 hours minimum.
Once doubled, pinch 10-12 pieces of dough (I used ice cream scoop for uniformity). Roll into small balls and place on floured surface. Cover and let sit for 10 minutes. Preheat oven 500 F and make sure rack is at very bottom of oven. Put cookie sheet into oven, un-greased, (I used non-stick pan), so it is preheated as well.
Roll out each ball of dough with rolling pin and place on heated cookie sheet (about 4 minutes) It should puff up. Push it down and flip heat for another 2 minutes.
Remove and place on cooling rack. Add another rolled dough to oven, I did two at a time. Can store for up to a week in pantry and a month in freezer. THESE ARE AWESOME!!!!! I cut them in half for storage.
The recipe I found calls for 3 c. all purpose flour and granulated white sugar; of course I changed those ingredients
INGREDIENTS: (again, I use organics, but do what you want)
2 tablsp. active dry yeast, not rapid rise
1/2 cup warm water
1 cup unbleached all purpose flour
1 cup whole wheat flour
1 cup spelt flour
2 teasp sweet herb (truvia or stevia) raw sugar or organic evaporated cane juice (which I have been using lately and it is great)
1 cup lukewarm water
Dissolve yeast in 1/2 cup warm water (110 to 115 degrees) Add sugar and dissolve. Let sit for 10-15 minutes until yeast blooms and water is frothy.
Combine flours and salt in large bowl. Make small depression in middle of mixture and pour yeast water into depression. Slowly add 1 cup of warm water, stirring with wooden spoon until elastic. Place dough on floured surface and knead 10-15 minutes, yeah, that's right 10-15 minutes. It is a work out and definitely a must to work the dough. Dough should become smooth and elastic, not sticky. Use the trick I learned of pushing your finger into the dough, just into the surface, and the depression should bounce back.
Coat large bowl with oil and place dough into it. Turn dough upside down so it is well coated. I used grapeseed oil, but you can use olive or as a last resort if you have nothing else, vegetable (ugh) (Note: I stopped using vegetable and canola oils because most of brands are hydrogenated)
Cover bowl and allow to sit in warm place for 3 hours minimum.
Once doubled, pinch 10-12 pieces of dough (I used ice cream scoop for uniformity). Roll into small balls and place on floured surface. Cover and let sit for 10 minutes. Preheat oven 500 F and make sure rack is at very bottom of oven. Put cookie sheet into oven, un-greased, (I used non-stick pan), so it is preheated as well.
Roll out each ball of dough with rolling pin and place on heated cookie sheet (about 4 minutes) It should puff up. Push it down and flip heat for another 2 minutes.
Remove and place on cooling rack. Add another rolled dough to oven, I did two at a time. Can store for up to a week in pantry and a month in freezer. THESE ARE AWESOME!!!!! I cut them in half for storage.
A heathier homemade tortilla and hummus
I am on my quest try to make some of my favorite, shall we call them "store bought" items at home without adding preservatives or other harmful ingredients. There are so many things I love, but refuse to purchase because of what they contain and the cost of these items. I became so frustrated in the grocery store with the scam of products stating they were healthy or natural, I decided then and there to do my best to make these products at home.
My latest quest is to create a great tasting tortilla without using the one ingredient that gives them their wonderful flavor and texture~~LARD~~dreaded LARD. An ingredient that our forefathers used with zealous to create delicious, artery hardening delicacies, and one that is still used today by the daredevils who care nothing about what they put into their bodies, bless them all. I have found a non-hydrogenated, non-toxic substitute~~virgin or unrefined coconut oil!
It can easily be substituted in any recipe that calls for lard or Crisco, but also can be used in place of vegetable oil as well. I love burritos, tacos, roll ups, just about anything you can put into a tortilla, but do not buy them from the store anymore because of the hydrogenated oils and high fat content. I DO NOT BUY anything that says light, or fat free, or reduced calories, because of in my opinion, these are more detrimental to you than the real product due to the techniques they use to make them "healthier" (the word "healthier" is oozing with sarcasm).
Anyway, I found this wonderful recipe on line, www.survivingthestores.com. (the website shows pictures of what it is supposed to look like). I made one small alteration to the recipe. Instead of using all whole wheat flour, which I find difficult to work with, I broke it down into four different flours, spelt, white whole wheat, whole wheat and unbleached all purpose flour, all organic.
Here is the recipe and I urge you to try it. It is wonderful. I just used them to make chicken burritos and they were fabulous!!! They are easy to make, a little time consuming, but worth it!!!
Ingredients: (I use organic but you do what you wish)
1 cup whole wheat flour
1 cup spelt flour (wonderful tasting)
1 cup unbleached all purpose flour
1 cup white whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
1 cup unrefined/virgin coconut oil
1 3/4 cup BOILING water
Extra flour to help with rolling them out
The recipe calls for using a kitchen aid mixer with dough hook. I unfortunately do not own a kitchen aid, even though I have hinted for the last five years how wonderful it would be to own one, so I did it the old fashion way, pastry cutter.
1. Mix all of the dry ingredients, then cut coconut oil into them. Should be coarse consistency.
2. Once everything is mixed, slowly pour the boiling water into the dry ingredients. I used a spoon to mix them together, but then turned the mixture out on a flour counter top and kneaded it for about 5 minutes, until the dough became smooth and not sticky. (Trick I use is push my finger into the dough and when it bounces back it is ready).
3. Form dough into ball and put them on cookie sheet. I used an ice cream scoop so they would all be about the same size. With this recipe, you can make about 35 balls, depending what size you want the tortillas to be. Cover the cookie sheet with kitchen towel and let sit for at least one hour. I let them sit on the counter, covered with a towel for 2 hours and it worked well.I used a large square non-stick pan, but recipes says you can use cast iron if you want. DO not oil the pan, just heat it.
5. Spread flour on flat surface and place a dough ball in the middle of flour. Sprinkle more flour on dough. Recipe says to flatten with a pie pan and then use a rolling pin. I just use the rolling pin and it worked fine. You do have to make sure that you roll the dough very thin, about 1/4 in. thick and 5 or 6 inches in diameter. Mine were all different shapes, mostly in a somewhat circle, but that is the fun of homemade, not perfectly shaped.
6. Make sure the pan is hot, place tortilla on pan and let cook about 30 seconds, flip and 30 seconds on other side. I rolled one while one was in the pan. I put them in a towel and covered them to keep them warm.
I made roasted red pepper and sundried tomato hummus to go with these, OMG FABULOUS!!
Hummus recipe (in case you want it)
1 can (15.5 to 16 oz) can chick peas, reserve 1/4 c. liquid
2 garlic cloves
5 to 6 tablesp. fresh lemon juice
2 tablsp. tahini or 1 tsp sesame oil if you don't have tahini but tahini works better
olive oil
jar of roasted sweet pepper (small) or homemade, which is what I used (I got the small assorted sweet peppers and roasted them)
four large sundried tomatoes in olive oil
Mix chickpeas, garlic, lemon juice and tahini in food processor. Blend, adding reserved liquid slowly until mixture mixture comes together. You do not want it soupy. With processor on, add olive oil in slow stream until smooth. Remove from processor.
Add peppers and sun dried tomatoes to food processor, mix adding small amount of live oil, just to form a paste.
Spread this mixture on top of hummus and serve! Fabulous.
If you try this recipe, please comment below and let me know what you think.
My latest quest is to create a great tasting tortilla without using the one ingredient that gives them their wonderful flavor and texture~~LARD~~dreaded LARD. An ingredient that our forefathers used with zealous to create delicious, artery hardening delicacies, and one that is still used today by the daredevils who care nothing about what they put into their bodies, bless them all. I have found a non-hydrogenated, non-toxic substitute~~virgin or unrefined coconut oil!
It can easily be substituted in any recipe that calls for lard or Crisco, but also can be used in place of vegetable oil as well. I love burritos, tacos, roll ups, just about anything you can put into a tortilla, but do not buy them from the store anymore because of the hydrogenated oils and high fat content. I DO NOT BUY anything that says light, or fat free, or reduced calories, because of in my opinion, these are more detrimental to you than the real product due to the techniques they use to make them "healthier" (the word "healthier" is oozing with sarcasm).
Anyway, I found this wonderful recipe on line, www.survivingthestores.com. (the website shows pictures of what it is supposed to look like). I made one small alteration to the recipe. Instead of using all whole wheat flour, which I find difficult to work with, I broke it down into four different flours, spelt, white whole wheat, whole wheat and unbleached all purpose flour, all organic.
Here is the recipe and I urge you to try it. It is wonderful. I just used them to make chicken burritos and they were fabulous!!! They are easy to make, a little time consuming, but worth it!!!
Ingredients: (I use organic but you do what you wish)
1 cup whole wheat flour
1 cup spelt flour (wonderful tasting)
1 cup unbleached all purpose flour
1 cup white whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
1 cup unrefined/virgin coconut oil
1 3/4 cup BOILING water
Extra flour to help with rolling them out
The recipe calls for using a kitchen aid mixer with dough hook. I unfortunately do not own a kitchen aid, even though I have hinted for the last five years how wonderful it would be to own one, so I did it the old fashion way, pastry cutter.
1. Mix all of the dry ingredients, then cut coconut oil into them. Should be coarse consistency.
2. Once everything is mixed, slowly pour the boiling water into the dry ingredients. I used a spoon to mix them together, but then turned the mixture out on a flour counter top and kneaded it for about 5 minutes, until the dough became smooth and not sticky. (Trick I use is push my finger into the dough and when it bounces back it is ready).
3. Form dough into ball and put them on cookie sheet. I used an ice cream scoop so they would all be about the same size. With this recipe, you can make about 35 balls, depending what size you want the tortillas to be. Cover the cookie sheet with kitchen towel and let sit for at least one hour. I let them sit on the counter, covered with a towel for 2 hours and it worked well.I used a large square non-stick pan, but recipes says you can use cast iron if you want. DO not oil the pan, just heat it.
5. Spread flour on flat surface and place a dough ball in the middle of flour. Sprinkle more flour on dough. Recipe says to flatten with a pie pan and then use a rolling pin. I just use the rolling pin and it worked fine. You do have to make sure that you roll the dough very thin, about 1/4 in. thick and 5 or 6 inches in diameter. Mine were all different shapes, mostly in a somewhat circle, but that is the fun of homemade, not perfectly shaped.
6. Make sure the pan is hot, place tortilla on pan and let cook about 30 seconds, flip and 30 seconds on other side. I rolled one while one was in the pan. I put them in a towel and covered them to keep them warm.
I made roasted red pepper and sundried tomato hummus to go with these, OMG FABULOUS!!
Hummus recipe (in case you want it)
1 can (15.5 to 16 oz) can chick peas, reserve 1/4 c. liquid
2 garlic cloves
5 to 6 tablesp. fresh lemon juice
2 tablsp. tahini or 1 tsp sesame oil if you don't have tahini but tahini works better
olive oil
jar of roasted sweet pepper (small) or homemade, which is what I used (I got the small assorted sweet peppers and roasted them)
four large sundried tomatoes in olive oil
Mix chickpeas, garlic, lemon juice and tahini in food processor. Blend, adding reserved liquid slowly until mixture mixture comes together. You do not want it soupy. With processor on, add olive oil in slow stream until smooth. Remove from processor.
Add peppers and sun dried tomatoes to food processor, mix adding small amount of live oil, just to form a paste.
Spread this mixture on top of hummus and serve! Fabulous.
If you try this recipe, please comment below and let me know what you think.
Monday, September 19, 2011
Easiest Whole Wheat bread ever
I have been searching for the perfect whole wheat bread recipe for years. I am no longer satisfied with "store bought" brands that say they are whole wheat and no additives, but are not. After reading recipe after recipe for , and many, many blunders and inedible concoctions, I stumbled upon the perfect recipe and the best homemade WW bread ever without using a bit of white flour!!!!!!
If you have ever made WW bread, you know that it can very wrong very quickly, and the frustration can be maddening. As I added each, ingredient I waited for that moment of failure, and waited and waited, but it did not come. Even after it was in the oven baking, in the back of my mind, I thought this effort was just another brick for the garbage. To my absolute delight, when I pulled the loaves from the oven, they not only looked great, but the texture was perfect and flavor was fabulous. Even my husband, who is a die hard for the white gooey Schwebel and Sunbeam bread that sticks to your teeth with every bite, ate a whole loaf.
Here it is, let me know how it worked for you. I use all organic flours, but you decide for yourself.
Mix together:
2 cups organic stone ground whole wheat flour
1 cup organic potato flour
1 cup organic rolled oats, ground into flour (I use a coffee grinder to make my own oat flour)
1 cup white whole wheat flour (made by King Arthur and it is whole wheat flour made from a white wheat germ)
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt
Heat 2 cups water to 110 F and add two packets of yeast (not the rapid rise) mix and cover it until it foams, about 10 minutes.
To the water/yeast mixture, add 2 tablespoons of honey (or to our taste) and 2 tablespoons olive oil
using food processor or mixer slowly add dry ingredients, one cup at a time and mix until incorporated. When it comes together, move it to a floured area and knead it, adding flour, for about 5 to 10 minutes, until it is tacky but not sticky.
Place in oiled bowl, cover with cloth or plastic wrap until doubled, approximately 1 hour. Bunch it down and place it in loaf pans, I made 1 large loaf and 2 smaller loaves.
Bake 425 F for 30 minutes, or until nicely browned and hollow sounding when tapped.
My bread came out soft and golden brown and delicious.
Good luck.
If you have ever made WW bread, you know that it can very wrong very quickly, and the frustration can be maddening. As I added each, ingredient I waited for that moment of failure, and waited and waited, but it did not come. Even after it was in the oven baking, in the back of my mind, I thought this effort was just another brick for the garbage. To my absolute delight, when I pulled the loaves from the oven, they not only looked great, but the texture was perfect and flavor was fabulous. Even my husband, who is a die hard for the white gooey Schwebel and Sunbeam bread that sticks to your teeth with every bite, ate a whole loaf.
Here it is, let me know how it worked for you. I use all organic flours, but you decide for yourself.
Mix together:
2 cups organic stone ground whole wheat flour
1 cup organic potato flour
1 cup organic rolled oats, ground into flour (I use a coffee grinder to make my own oat flour)
1 cup white whole wheat flour (made by King Arthur and it is whole wheat flour made from a white wheat germ)
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt
Heat 2 cups water to 110 F and add two packets of yeast (not the rapid rise) mix and cover it until it foams, about 10 minutes.
To the water/yeast mixture, add 2 tablespoons of honey (or to our taste) and 2 tablespoons olive oil
using food processor or mixer slowly add dry ingredients, one cup at a time and mix until incorporated. When it comes together, move it to a floured area and knead it, adding flour, for about 5 to 10 minutes, until it is tacky but not sticky.
Place in oiled bowl, cover with cloth or plastic wrap until doubled, approximately 1 hour. Bunch it down and place it in loaf pans, I made 1 large loaf and 2 smaller loaves.
Bake 425 F for 30 minutes, or until nicely browned and hollow sounding when tapped.
My bread came out soft and golden brown and delicious.
Good luck.
Thursday, September 8, 2011
IT IS NEVER TOO LATE TO TREAT YOUR BODY RIGHT
I assume it is because my body is aging that I am inundated with new aches and pains on a daily basis. That, and an additional something something pounds I have gained over the years, is why I have decided to pay attention to what I am eating.
I have heard the adage, would you put the wrong gas into your car and expect it to run, but never paid it much attention. Lately, this adage has hit home. Because of this, I have been a quest to educate myself on the value of the food I am ingesting. After weeks of reading and research the one thing that make so much sense has been a constant message, why put something into your body that has no nutritional value? I understand that these non-nutritional foods are tasty, but anything in excess.....
For example, it makes sense not to eat anything that has preservatives such as sodium sulfites, benzoated and butylated hydroxyanisole/hydroxytoluene (mystery ingredients hard to pronounce and man made). Think of it this way, if there is an ingredient that extends the shelf life of a product for a year or two, how can your body possibly process it and get anything nutritious out of it? Right, it can't. Not to mention the fact these preservatives have created free radicals and cell damage causing cancer in humans.
The most important thing I have consistently been doing is READING PRODUCT INGREDIENT LABELS. I have always done this, and tried to stay away from anything that has more than 2 lines of ingredients and contains ingredients I cannot pronounce, but many times my cravings made it easy to ignore that standard. I would say, oh I deserve this treat, even though it is poisoning my body.
I have decided to cut out entirely dairy, processed foods, anything and every "white" (flour, sugar, splenda, salt) and try to go organic as much as possible. I have cut my alcohol intake two drinks a week, trying to choose the least damaging beverage, ie vodka and water. I have not been exercising as much as I should, but do try to walk for 15 to 20 minutes 3 times a week.
I have been doing this for 2 weeks, and have lost 12 pounds without really trying. I am not hungry, I eat every 2 hours. More importantly, I find that my chronic headaches have lessened, my aching joints are not as achy and overall I am feeling more energetic.
I have been eating fresh fruits and vegetables, even corn on the cob. I eat a whole grain bread with only 4 ingredients and no sugar. It is great toasted,with a little freshly ground peanut butter, only peanuts as ingredient. I eat whole grains like oatmeal and barley, and brown rice is a staple. I have not, or should I say cannot, give up my pasta; I am Italian after all. I have tried many types of alternative pasta, and the best I have found is a gluten free brown rice and hulled hemp brand. Whole grain corn pasta is good too.
I have my herb garden, thank goodness. Either dried or fresh, the use of herbs helps negate the use of salt. This year I skeptically planted sweet herb, and was pleasantly surprised to find it is great! I have been experimenting on proportions and have had a few failures, but am getting it down. In this case, less is better.
Believe me, I am one of those people who can justify eating junk food as a reward and telling myself that it is not really hurting me. I guess since I have gained more weight than I care to share, but may some day, this plan is not working, and it is time to switch gears. I am sharing these experiences with you for purely selfish reasons; to help keep me on track.
There are so many things in the world that are poisoning us, industrial pollution, pesticides, fertilizers, cosmetics, that it is frightening to leave the house. It is a difficult task to stop these corporations from making their products, although we do have the power. I thought it would be easier for me to stop poisoning myself first, then move on to the big boys.
That's my two cents for today. I'll keep you posted.
Tina
I have heard the adage, would you put the wrong gas into your car and expect it to run, but never paid it much attention. Lately, this adage has hit home. Because of this, I have been a quest to educate myself on the value of the food I am ingesting. After weeks of reading and research the one thing that make so much sense has been a constant message, why put something into your body that has no nutritional value? I understand that these non-nutritional foods are tasty, but anything in excess.....
For example, it makes sense not to eat anything that has preservatives such as sodium sulfites, benzoated and butylated hydroxyanisole/hydroxytoluene (mystery ingredients hard to pronounce and man made). Think of it this way, if there is an ingredient that extends the shelf life of a product for a year or two, how can your body possibly process it and get anything nutritious out of it? Right, it can't. Not to mention the fact these preservatives have created free radicals and cell damage causing cancer in humans.
The most important thing I have consistently been doing is READING PRODUCT INGREDIENT LABELS. I have always done this, and tried to stay away from anything that has more than 2 lines of ingredients and contains ingredients I cannot pronounce, but many times my cravings made it easy to ignore that standard. I would say, oh I deserve this treat, even though it is poisoning my body.
I have decided to cut out entirely dairy, processed foods, anything and every "white" (flour, sugar, splenda, salt) and try to go organic as much as possible. I have cut my alcohol intake two drinks a week, trying to choose the least damaging beverage, ie vodka and water. I have not been exercising as much as I should, but do try to walk for 15 to 20 minutes 3 times a week.
I have been doing this for 2 weeks, and have lost 12 pounds without really trying. I am not hungry, I eat every 2 hours. More importantly, I find that my chronic headaches have lessened, my aching joints are not as achy and overall I am feeling more energetic.
I have been eating fresh fruits and vegetables, even corn on the cob. I eat a whole grain bread with only 4 ingredients and no sugar. It is great toasted,with a little freshly ground peanut butter, only peanuts as ingredient. I eat whole grains like oatmeal and barley, and brown rice is a staple. I have not, or should I say cannot, give up my pasta; I am Italian after all. I have tried many types of alternative pasta, and the best I have found is a gluten free brown rice and hulled hemp brand. Whole grain corn pasta is good too.
I have my herb garden, thank goodness. Either dried or fresh, the use of herbs helps negate the use of salt. This year I skeptically planted sweet herb, and was pleasantly surprised to find it is great! I have been experimenting on proportions and have had a few failures, but am getting it down. In this case, less is better.
Believe me, I am one of those people who can justify eating junk food as a reward and telling myself that it is not really hurting me. I guess since I have gained more weight than I care to share, but may some day, this plan is not working, and it is time to switch gears. I am sharing these experiences with you for purely selfish reasons; to help keep me on track.
There are so many things in the world that are poisoning us, industrial pollution, pesticides, fertilizers, cosmetics, that it is frightening to leave the house. It is a difficult task to stop these corporations from making their products, although we do have the power. I thought it would be easier for me to stop poisoning myself first, then move on to the big boys.
That's my two cents for today. I'll keep you posted.
Tina
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