It’s Better with Butter! ~ Brain Food

July 29, 2023July 31, 202313 Comments

The Brain Needs Good Fat

Butter is not the only Saturated FAT / Cholesterol. Red meat, bacon, cheese, dairy, ice cream and coconut oil are high in cholesterol. Carbohydrates (chained sugar) is the bigger enemy.

Is Colesterol bad for your heart? No

New findings in research of heart attach patients were shown to have normal cholesterol levels. HU-M-M-M? According to the first findings in 2014 systematic review and meta-analysis, research doesn’t support a definite link between saturated fat and an increased risk of heart disease and stroke. These findings hold true today-2023. However, it is essential to monitor cholesterol (saturated fat) in the blood as high levels can lead to a condition called atherosclerosis. {Note: there are new studies / data that carbohydrates is the major cause of atherosclerosis. However sugar is converted to fat inside your body via liver}. Moderation in eating is a good answer.

Atheromatous Artery: Atherosclerosis is narrowing of an artery (stenosis) due to fatty deposits (yellow) on its inner walls. The deposits are made of atheroma, a substance comprising cholesterol, decaying cells, blood cells and fatty proteins. Prevention foods: garlic, pomegranates, bergamot & green tea.

Two Kinds Of FAT

Our bodies need cholesterol, which is a type of LIPID (another name for fat). Cholesterol is actually part lipid, part protein. This is why the different kinds of cholesterol are called lipoproteins. Lipids function as an energy reserve, regulate hormones, transmit nerve impulses; nervous system, proper digestion; the breakdown and absorption of food. We need fat. Fats found in avocados, seeds and other sources of good fats.

LDL: (“bad” cholesterol). [Low-Density Lipoprotein]. Red meat (ribs,bacon}, processed food (hot dogs, sausages), and bakery items (sugary cookies, cakes) are notorious for raising levels of LDL cholesterol, the sticky kind that builds up in artery walls.
HDL: (“good” cholesterol). [High-Density Lipoprotein]. Foods to Increase your HDL (Good Cholesterol) are avocados, fish, red wine, olive oil, flaxseed, green tea, beans & legumes (lentils).
Food Type: Coconut oil (saturated fat) : tested to improve Alzheimer patients. The MCT [Medium-chain triglycerides] in coconut oil aides in the prevention of Alzheimer’s disease. Triglycerides are lipids (not soluble in water). (This prevention is debatable regarding slowing down or prevention of Alzheimers. Two schools of thought.) Remember “Bullet Proof” coffee. The oil added was MCT oil? I usually add MCT oil to my morning coffee.
Food Type: Oatmeal is a soluble fiber, which reduces your LDL. Other foods such as white kidney beans, brussel sprouts, apples and pears lower LDL.

Fat is not the enemy ~ Brain is 70% Fat

Good Cholesterol level: A result of under 200 mg per dL (5.2 mmol/L) is desirable. Note: Levels are calculated in milligrams of cholesterol for each deciliter of blood. Monitoring your cholesterol helps you to understand where to cut down. (Ask you doctor to perform this blood test.) Butter is not the main culprit. Get the facts so you can eat butter without guilt.

BUTTER Fans Unite

Cardiac Care

BUTTER is mostly saturated fat. Many people including myself enjoy the taste of butter. Remember Julia Child and French chefs, who proclaimed, “It’s better with butter”. I don’t know who said it first. But, I agree. “most everything is better with butter.”

Solution: Blend a stick of butter with an equal amount of olive oil; a “better butter”; half and half; mono-unsaturated and saturated fat combo. This butter blend spreads like margarine – spreadable straight out of the fridge, so it won’t tear up your toast. A good balance!

BUTTER is more energy dense than cream cheese! Mix it with a good olive oil and you have a masterpiece. My favorite olive oil has a grassy note to it. I love it! 💗 Taste some oils and visit an olive tree farm. You will forever enjoy olive oil better. I took two olive oil courses and have gone to a few tastings. I mainly use GREEK OLIVE OIL. Some oils for cooking and others for adding to focaccia bread or salads. Find your best olive oil.

Olive Oil is Good For you!

I must have my favorite olive oils. Look for Bragg or the delightful Kosterina olive oil if you want an olive oil with grassy notes. If you visit Greece, bring home olive oil, or ship it home!

Kosterina Original Extra Virgin Olive Oil is made with the Greek Koroneiki variety of olives, which gives it a strong grassy flavor, pear-like hints, and signature peppery after taste. The liquid itself is golden yellow, deeply delicious, and sold in small batches. Greek olive oil is my favorite.

Find your Favorite Olive Oil

This fellow has the right idea —> https://www.oliverandgrapely.com/every-olive-oil-tasting-wheel-aroma-flavor-defect/

BUTTER NEWS: It was pointed out to me today that butter has three kinds of fat. And, It was also told that to reduce blood pressure and hardening of the arteries the best method is to reduce fructose, cane sugar and carbohydrates. Artificial sugar increases insulin in the same manner as cane sugar – according to research studies. Carbs are chained sugars.[ Vitamin K2. A form of vitamin K, this vitamin — also called menaquinone — in butter – may protect against heart disease and osteoporosis.] Vitamin A, D, E, B12 also reside in butter.

Butter Fat: 11.52 grams

Saturated: 7.29 grams
Monounsaturated: 2.99 grams
Polyunsaturated: 0.43 grams
Trans: 0.47 grams

Good bacteria in your body protects you from various allergies and dis-eases. This good bacteria comes from green, orange, purple, red and yellow vegetables. Or combination of colors. It is the best for you. Just remember the brighter the color the better for you! Sautée your “good” bacteria veggies in the butter/oil combo, or simply butter – oven grill or eat raw.

Blueberry CRISP ~ New and Improved!

July 8, 2023July 10, 202313 Comments

Blueberries are at the top of the nutritional food chain. I have them in my fridge all the time: fresh or frozen. Always GOOD!

Blueberry Crisp

Servings: 8
Time: 65 mins
Difficulty: easy
Print

INGREDIENTS
FILLING:
4 cups Blueberries (plus other fruit -optional)
3 tablespoons Lemon Juice
1 teaspoon Lemon Zest
1/8 teaspoon Kosher Salt
1 teaspoon Gluten Free Vanilla Bean Paste (or vanilla extract)
2 Tbsp (30 mL) Truvía® Brown Sugar Blend ~or~
⅓ cup Sweet Potato or Butternut Squash for sweetness
TOPPING:
1 heaping cup Almond Flour
¼ cup(60 mL) Truvía® Brown Sugar Blend
1/8 teaspoon Kosher Salt
¼ teaspoon Cinnamon Powder (or grated stick)
¼ teaspoon Fresh Ginger -Grated
1/8 teaspoon Nutmeg -Grated
¼ teaspoon Cardamon – 2 to 3 cardamon pods -ground
½ teaspoon Baking Powder
5 tablespoons Unsalted Butter (cold and cubed)
Optional: ⅓ cup Walnuts, Pecans -or mixed nuts (chopped)

INSTRUCTIONS
1.Preheat oven to 375 degrees. Make the blueberry filling. Mix together your fresh (or frozen!) blueberries and other fruit with lemon juice, lemon zest, salt, truvia or sweet potato (or squash) in a medium bowl.
2. Divide your blueberry mixture to buttered ramekins and set it aside while you make the KETO crisp topping.
3. In another medium bowl, combine the almond flour, baking powder, chopped nuts, cinnamon, ginger, nutmeg, sugar substitute, cardamon and Kosher salt.
4. Cut the cold butter into smaller pieces and add it to the dry ingredients mixture and blend into a crumb-like texture.
5. Sprinkle the crumble topping over the blueberry mixture, cover with foil and bake for about 40 minutes then remove the foil and bake for about another 10 minutes -until the topping is golden brown. Optional: mix ½ cup gluten free oats to the topping.

TOPPING (Additional)
Add a dollop of Greek Yogurt and garnish with lemon or chocolate mint.
310 cal. per serving Prep: 15 min. Bake: 40-50 min.

TIP: Pile Blueberries as high as you can. The blueberries will cook down. Remember, as fruit cooks -they get sweeter and sweeter -without added sugar!

Mix and Match!

⅓ Blueberries + ⅓ peach, apricot or apples + ⅓ butternut squash -or- ⅓ sweet potatoes, You can mix and match for your filling. Rhubarb pairs well with blueberries. I do not add any sugar in my filling. The sweet potato or butternut squash is my “go to” sugar substitute (If needed).

Blueberries are sweet and slightly tangy. They pair well with a sweet, crunchy topping. Don’t forget the salt. Kosher Salt is an important flavour enhancer!

Alton Brown’s TIP – Good Eats (Food Network) ..see below…

GLYCEMIC INDEX

The GLYCEMIC INDEX (GI) is a number from 0 to 100 assigned to a food, with pure glucose (a simple sugar) arbitrarily given the value of 100. Glycemic Index ranks carbohydrate-containing foods by how quickly they digest and raise your blood sugar or glucose levels.

G.I – Ice Cream vs Yogurt Topping

Many desserts have an added dollop of ice cream or whip cream. Let’s make it better!
Remember, the GI index for ice cream is 88. and the GI index for GREEK yogurt is: 11. Add “full fat” Greek yogurt instead of whip cream to your dessert. Note: GI under 55 is considered as a low GI. Y

What is the best yogurt to buy: (i) no-fat, (ii) 2%, or (iii) whole fat? Full fat – Greek style yogurt – is the right answer. It has the least amount of carbs. The carbs in Greek yogurt is very LOW. Doctors agree that a low fat or 2% yogurt is not the healthiest choice. Full Fat – Greek Yogurt Is your “Best Choice”!

Thick, Creamy Greek Yogurt GI: 11 With Blueberry Crisp!

SO-O-O GO-O-OD!

A MEMORY FROM CHILDHOOD

I am cutting down on cane sugar. Blueberry crisp can be enhanced with cardamom, lemon and ginger. Sweet potato is a good cane sugar substitute – if you want more sweetness.

EXTRA NEWS ~About Sweet Potatoes

Sweet Potatoes are known to be beneficial to individuals with type 2 diabetes due to the high levels of magnesium and fiber, which helps in reducing insulin resistance and stabilizes blood sugar. Sweet potatoes do have a large level of carbohydrates. But, they generally have a low glycemic index:

Butternut squash GI 52
Sweet Potato GI:61

Orange Sweet Potato (most common), Red Jamaican (white inside) and Japanese Sweet Potato: (red inside).

ALTON BROWN suggests to add crackers, breakfast oatmeal packets, crumbled plain or cinnamon bread to the blueberry crisp. Before baking, mix half your mixture with the blueberries. The other half is the topping! Kind of like mock bread pudding with fruit. Alton you’re so creative!

Peanut Crunch 🥜 Salad 🥬 in a Jar

July 3, 2023July 3, 202320 Comments

One day I sent 10 empty ‘Planters Peanut‘ wrappers to their office in exchange for a Planters coloring book. I remember the day my coloring book arrived with a nice letter from Mr. P. Nut and bonus stickers. I was a happy child. I always eat peanuts or peanut butter. It is not clear if Mr. P. Nut really existed or was a good marketing ploy? However, “MR P. NUT“ did arrive at the Planters factory in 1896.

Mr P. Nut

My favorite “Peanut Crunch Salad In A Jar” is a joy. If you have never had a peanut or sesame/pumpkin seed salad you need to try it out. Use different nuts. You can buy these salad toppings pre-packaged. It’s the best way to eat nutritious cabbage. I do not like tofu. But, I am a big, big fan of edamame beans. My bean caviar. You can have this quinoa salad without peanut butter to give a fluffier salad. It’s all good!

Peanut Crunch Salad in a Jar

Servings: 1-2
Time: 20 mins
Difficulty: easy
Print

INGREDIENTS
For the quinoa
▢ 1 cup (180 grams) quinoa , or 2 cups (370 grams) already cooked quinoa
▢ 1¾ cup (420 ml) water
▢ pinch salt
Dressing
▢ 5 tablespoons natural peanut butter
▢ 4 tablespoons lemon juice
▢ 2 tablespoons soy sauce
▢ 4 tablespoons water
▢ 2 tablespoons rice wine vinegar, or apple cider, or white wine vinegar
▢ 1 -2 tablespoons minced garlic
▢ salt and freshly ground black pepper to taste
▢ Optional : 1 tsp maple syrup with peanut butter unless already sweetened
Salad
▢ 4 green, spring onions, cut into thin rounds,
▢ 1 medium julienne carrot
▢ 1 cup (150 grams) frozen edamame beans
▢ 1½ cups (160 grams) chopped red cabbage
▢ 1½ cups (160 grams) chopped green cabbage
▢ ½ cup (73 grams) roasted peanuts

INSTRUCTIONS
Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on for 10 minutes. Fluff with a fork before using.
▢ Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) mason jars.
▢ Layering–>Dressing starts at the bottom. Add green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts and a tight lid. Store in the fridge for up to 5 days.
▢ To serve shake the jar vigorously. Plate it or eat directly from the jar.
NUTRITION
Serving: 1 jar Calories: 438kcal Carbohydrates: 44g Protein: 20g
Fat: 23g Saturated Fat: 4g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g
Trans Fat: 1g Sodium: 626mg Potassium: 869mg Fiber: 10g Sugar: 11g Vitamin A: 3158IU Vitamin C: 49mg Calcium: 124mg Iron: 4mg
Fridge time 3-5 days.

You Gotta Eat Here!

You Gotta Eat Where?
Home Cooking Goes To Work!

What’s better than home cooking?
No-o-o-thing!

Jar up these salads and bring your appetite!

Substitute cashews, almonds or walnuts for peanuts. Roasting the nuts is even better. Peanut substitute: Switch the peanut butter for sunflower seed butter (tahini) and top with crunchy sunflower and/or pumpkin seeds instead of peanuts. You can use any combination of seeds. You can roast nuts in paprika, garlic powder, black pepper and salt for a big punch. Next time use hazelnut butter. If you don’t have soy sauce use coconut aminos or tamarind.
Be a MacGyver and substitute as needed!

Bring home made meals to work.
It is 100% worth it!

Use plastic containers instead of mason jars. (a) TO WORK or (b) at HOME.

Salad-In-A-Jar `Yumm`Yumm

INGREDIENTS: lemon juice+ olive oil, shaved carrots, currents, pumpkin seeds, cauliflower + nappa cabbage [left]<~ ~>[right] creamy dressing + roasted tofu, black beans, tomato +shredded parm. cheese, topped with spinach

Salad Layering ~Salad Jar ~Video

Beginner’s Guide

More “Salad Jar” Ideas~ Make Ahead on Sunday ~ Good Eats for the Rest of The Week!

The Very Best DYN-O-MITE Salads!
New Dressing Ideas!

A peanut is not a nut but a legume like soybeans and lentils. Athletes enjoy the protein and healthy fats for good digestion, magnesium, manganese, biotin, CoQ10 and minerals such as zinc, niacin (B3) phosphorus, selenium and Vitamin E.

The Green Life…..If you are doing a 5 day vegan cleanse, reset or detox, then this is the healthy salad for you!

I used green and red cabbage in this salad because it stands up well in a jar and great for digestion. The quinoa, a seed, adds nutty nutrition to the salad!

Recycle! Reuse!

RECYCLE ♻️ these plastic containers instead of using mason jars. I save plastic containers from my market purchases. They are easy to use as many times as you like or toss out at any time. You can also substitute them for glass jars.

Sweet Potato Salad ~ with Curry!

June 23, 2023July 2, 202314 Comments

This spicy, healthy salad is inspired by chef/judge Amanda Freitag. ( as seen on “Chopped” Food Channel ).

CALORIE WISE 🍠 🍠 🍠

Did you know there are 5 different kinds of sweet potatoes? 1. purple stokes 2. garnet yams 3. hannah yams 4. Japanese yams and 5. Jewel sweet potatoes.

hannah yams with cream skins are best mashed.
The two tubors : Japanese & purple stoke. are good roasted or baked.
The orange flesh sweet potatoes are best for salads.
A sweet potato is sometimes labeled a yam by the grocery store! Huh?

“A yam is probably not a yam.” A true yam is starchier and drier than sweet potatoes. They have thick, bark like skin and aren’t carried in most local markets. This is how people mistakenly call sweet potatoes as yams.

Sweet Potato Salad (with Curry) Recipe

Servings: 4
Time: 20 mins
Difficulty: easy
Print

INGREDIENTS
▢ 2 pounds sweet potatoes (6 medium or 4 large)
▢ 1/2 cup pickled red onions, chopped 
▢ 1/2 cup Greek yogurt 
▢ 2 tbsp. lime juice
▢ 1 tbsp. lime zest  
▢ Kosher salt ( or Himalayan sea salt) 
▢ Black pepper - a smidgeon
▢ 1 tbsp. curry powder (or a blend of cumin,fenugreek,turmeric or cinnamon: to taste)
▢ 2 tbsp. chopped fresh cilantro (remove the stems from the cilantro to remove the soapy taste.) (substitute parsley or chives)
▢ (Optional) 1 tsp. crushed red pepper flakes (on the side) 
▢ (Optional) 1 tbsp. nutritional yeast

INSTRUCTIONS
▢ Add the sweet potatoes to a large pot of boiling, salted water. 
Boil over medium-high heat and cook the potatoes until tender, about 15 minutes. 
Drain the potatoes and cool in a colander. 
Transfer peeled and cubed sweet potatoes to a large  serving bowl.
▢ In a separate bowl, add the pickled onions, yogurt, cilantro, lime juice, 
curry powder, lime zest and some salt and pepper, and whisk to combine. 
Pour the dressing over the potatoes and thoroughly mix. Serve immediately
or refrigerate for 1 hour for the flavors to meld together.
▢ Add crushed red pepper flakes in a separate bowl to allow the guests to choose how much heat they prefer. Or, you may add pepper flakes
 directly to your salad

COOL SUMMER SALAD🔆
Heart Healthy And Nutritional.
Click link-> about Nutritional Yeast.

Navy Bean Summer 🌼 Soup

June 9, 2023July 1, 202321 Comments

I eat this soup hot, warm or cold. I add my greens at the end of the cooking time. My new plant based soup is my 🌼 Summer Bean Soup 🌼 .

Bean Soup Provides A Variety Of Healthy Benefits

Beans themselves are a great source of protein, fiber, vitamins, and minerals. Some studies suggest that consuming beans can help lower cholesterol and reduce the risk of heart disease, as well as regulate blood sugar levels. Additionally, soups are often hydrating. Finally, bean soups can be very satisfying, due to the protein and fiber, and are often low in calories, making them a great option for those watching their weight.

Navy Bean Summer Soup 🌼 Recipe

Servings: 8-10
Time: 35 mins
Difficulty: easy
Print

INGREDIENTS
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, peeled and chopped * or 2 medium onions
3 carrots, scrubbed and sliced into rounds
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
1 tablespoon fresh thyme leaves
2 tsp. fresh ground cumin
1/2 teaspoon crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley * herb mix may include cilantro and/or dill
6 cloves of minced garlic. (Set aside for a minimum of 7 minutes before adding to soup.)
Optional: Up to 1 cup chopped spinach (frozen or fresh)
Optional: 1 tbsp. Tomato paste or 1 large chopped tomato
Salt and pepper to taste
INSTRUCTIONS
The Night Before: Place the dried beans in a large bowl and cover with water up to 3 inches above the beans. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
* 1 * Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, and red bell pepper. Sauté for 3-5 minutes to soften. ( you may add any other greens here like green beans, asparagus or a green jalapeño chili pepper * to taste)
* 2 * Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and (homemade)vegetable broth. Stir in ¼ teaspoon ground black pepper.
* 3 * Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top. I leave the soup until it tastes to your liking: usually a couple of hours ~for me. I start making the soup early. Ready for a late lunch or dinner.
* 4 * Once the beans are soft and silky, remove the bay leaves. Taste, then add salt and perhaps more pepper as needed. Stir in minced garlic and spinach. Heat for another 2-5 minutes to blend the flavors.
TIPS: Thaw out frozen spinach in the microwave as the soup is cooking to save time.
Garnish your soup with fresh green herbs. Garnishes makes the soup looks more appetizing to your guests (and to you). If the soup is too spicy, grate a lemon, squeeze out the juice of the lemon into your soup and toss in the used lemon. OR, add a sprinkle of cinnamon, a teaspoon of honey to tone down the spice.

PICTURES: (1) Bean soup + baby spinach leaves + rosemary sprig garnish (2)Bean soup with spinach + 1 tbsp. of tomato paste. (3)Buy organic dry beans that are no GMO and Gluten free.

I added more cooked beans after I made the soup. I had 4 carrots in my pantry. Not 3 carrots as the recipe dictates. They all went in. You can improvise this recipe to empty out your fridge. Soups are flexible that way.

When I have bought too many fresh vegetables it is time to make soup. I store my soup in large mason jars in the fridge or freezer. Mostly I give them to my neighbors. Driving to the lake tomorrow with my jar of soup! Right now, I have 1/2 jar of turkey chili in the fridge and a jar of home made tomato sauce. The chili is also going with me. If I were staying longer, the sauce would go too.

Provençal Summer Vegetable Soup

Add chopped zucchini, small pasta shells, chopped basal leaves, green beans and a large chopped tomato to make this summer soup creation. My family loves this version. (Also, you can use ‘white’ cannellini beans instead of navy beans).

Garlic must be added at the end of the soup to save its nutrients. If you add it early the flavour is still there but the nutrients are destroyed. A very thoughtful and knowledgeable garlic farmer brought this to my attention. Waiting 7 minutes before adding chopped garlic allows the sulphur compounds to oxidize, this is when Allicin is being formed again as garlic returns to its original fresh state. Soak the dry, navy beans for a minimum of 3 hours. Change the water frequently ~ discards the carbohydrates in the ‘soaking’ water. Carbs make your beans become the “magical fruit“. 🎶♪♫

SPINACH

Some mornings I have Eggs Florentine. I add greens wherever I can. Adding spinach to this soup makes it super healthy.

Spinach is a highly nutritious leafy green vegetable that has many health benefits. It is rich in vitamins A, C, and K, as well as folate and iron. Spinach is also low in calories and contains antioxidants that help protect the body from damage caused by harmful molecules known as free radicals.

I no longer use canned beans as shown in this video (below). I have spent many years doing -just that. I have changed to a better plant based diet. I thought adding spinach was my own idea. Not so. (see video). I now add salt near the end of the recipe. Too early in your soup and it draws out the minerals, flavour and nutrients from all the vegetables in the pot. Always add salt at the end to get the best flavour from your veggies. I enjoy looking for improvements, changes and variations to my recipes. And, I still go to cooking classes to get new ideas!