This little gal is absolutely adorable!The youngest raw food chef, she’s very smart, cute and funny. Her cookies look delicious!!
3 T.flax seeds, ground
2 T. ?sunflower seeds, ground
4 bananas, mashed
2 tsp. cinnamon
1 tsp. salt
Grind the flax. Pour in a bowl. Grind the sunflower seeds. Add to the bowl. Add the mashed bananas, cinnamon and salt. Stir in raisins. Drop onto waxed paper. Flip the cookies after one hour. Wait another 2 hours or so.
Samantha, selected from Planet Green
7 Superfoods with the Smallest Footprint
posted by Samantha, selected from Planet Green Jul 31, 2010 5:07 pm
filed under: Conscious Consumer, Diet & Nutrition, Eating for Health, Food & Recipes, acai, asparagus, carbon footprint, Cherries, chili peppers, environmental footprint, environmental impact, flax, quinoa, wheatgrass
By Rachel Cernansky, Planet Green
We all want to get the most out of what we eat, and a varied diet is always the best way to do that. That said, some foods pack more nutrients per punch than others—here is a look at some that bring the most potent benefits with minimal (for the most part) impact on the environment.
Tart cherries are thought to decrease risk of heart disease, alleviate arthritis pain and gout, and reduce inflammation. They have a few other healthful qualities to boast—plus, 95 percent of the cherries eaten in the U.S. are grown in the U.S., making them a super-eco-food.
It’s a powerful detoxifier, it is rich in chlorophyll, certain amino acids, vitamins and minerals, plus it’s been used to treat gastrointestinal issues, including peptic ulcers, ulcerative colitis, constipation, and diarrhea—and it’s easy to grow yourself, making it just about as local as you can get.
One cup has more than a day’s worth of vitamin K, and is rich in folate, vitamins A, C and B6, thiamin, niacin, tryptophan, and fiber. And the eco-bonus is that it’s another you’re likely to find growing closer to home than some of the other celebrated superfoods.
It’s the only complete-protein grain (that actually isn’t a grain at all), it contains iron, copper, magnesium, potassium, and fiber, and researchers are working throughout South America to make its cultivation more sustainable all the time.
A fish-free way to get those omega 3 fatty acids—growing flax is easier on the environment than fish farming, plus you avoid the nasty chemicals and toxins that make fish oil not such a great bargain.
They may help the body to burn fat.
With 10 to 30 times the antioxidant content of wine and powerful neutralizing effect on free radicals in the body, acai has become one of the most well-known superfoods, and while it’s not grown locally, it is (with most companies, anyway) flash-frozen without chemicals, and is harvested in a sustainable manner by small independent farmers—meaning local economies benefit and the local environment is under good care.
Dr. Theresa Dale, hormone expert, explains how flax seed affects hormones -
using 1 T. flax oil a day to balance your estrogen level
1. Does Eating Flax Seed Produce Estrogen – The Renegade Health Show Episode #518
– 2010-03-04 20:22:38-05
There has been information out in the health world about flax seed producing estrogen in the body… Today, I interview Dr. Theresa Dale, hormone expert, and let her explain how flax seed affects hormones. She also explains why hormone replacement therapy may not be such a good idea. Check it out… Your question of the day: What do you [...]
Whole Foods did have Bob’s Red Mill flax seeds and the whole ones were even labeled raw so thanks for that! What is it in flax that is supposed to affect BP?
Flaxseed contains the essential fatty acid alpha-linolenic acid (ALA).
Evidence suggests that people who eat an ALA-rich diet are less likely to suffer a fatal heart attack. ALA may reduce heart disease risks through a variety of ways, including making platelets less “sticky,” reducing inflammation, promoting blood vessel health, and reducing risk of arrhythmia (irregular heart beat).
and from Cardiology Channel:
Flaxseed meal—For high blood pressure, grind 2–4 tablespoons daily. Flaxseed meal is a better choice due to its fiber, lignan, and vitamin content, but flaxseed oil (1 tbsp daily) can be substituted.
|from Whole Health.com
New Research: How Omega-3s Help Reduce Inflammation
Omega-3 fatty acids have been linked to a seemingly endless number of health benefits. While omega-3s are most commonly known for their potential benefits to cardiac and cognitive functions, research has linked the fatty acids to improvements in everything from vision to mood to skin health.
Click to continue reading the entire article…Chronic inflammation can lead to a number of health issues and diseases, including atherosclerosis (hardening of the arteries) and other forms of cardiovascular disease. The researchers believe that these compounds could be useful in the treatment of other diseases associated with inflammation, but it will be some time before we know for sure.
1 c. hazelnut pulp (leftover from making hazelnut nog/milk)
1/4 c. flaxseeds, ground
1 c. pure water (or more to make a batter-like consistency)
juice of 1 lemon
3 cloves garlic
1/4 c. chives or dried onions
1 tsp. Italian seasoning
Process all in the food processor, adding the water until you get a spread-able batter. Line your dehydrator sheets with parchment paper and spread the crackers over entire layer. Score into rectangles and dehydrate at 104 degrees for18 hours, or until desired crispness. These are good crackers! Great with guacomole or cashew mayonnaise, salsa, or nut butters.
4 c. raw corn
1/2 c. flax seed, ground
1 red bell pepper
4 oz. parmezano (almonds, nutritional yeast, salt – see recipe)
dash of rejuvelac
1 T. garlic
1 T. onions powder
Sea salt to taste
optional – 2 T. mesquite flour
Ground corn, flax and bell pepper until mixture is spreadable. Add rejuvelac to desired consistency, or water, and then the spices to taste. Spread on dehydrator sheets and score. Use a wine glass to score round circles for round corn chips or tortillas. Dehydrate at 105 dgrees for 24 hours, or until desired crispiness. If left soft, they are wonderful tortillas!
For corn bread, add 2 heaping T. mesquite. Drizzle with honey. Dehydrate for 6 hours, then flip and another 6 hours.
This is my best cracker recipe so far. Of course, we relied on our home grown tomatoes – nothing beats the taste of home-grown, organic tomatoes. So we’ll have to wait until next Fall to get the recipe this good again!
1/2 c. flax seed, ground to a fine powder
4 c. tomatoes
4 cloves garlic
1/4 of a sweet onion
1 hot pepper, seeded
1/8 c. wakame seaweed
juice of 1 lemon sea salt to taste
Mix all in a food processor and and spread on paper-lined dehydrator sheets. Score well intro cracker shapes. Dehydrate at 105 degrees for 8 hours, then flip to another sheet for another 8 hours, or until crispy. I take one sheet out several hours early to have as “bread” for myself, and let the rest become crispy for my husband. The seaweed is an important addition!