Banana Bread French Toast

This recipe is two-in-one, first you make the banana bread, then  you use it to make the French toast.  Remember my motto of work smart, not hard… it takes the same amount of effort to make a double batch, then freeze one for later!

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Ingredients

For the bread

  • 3 medium bananas (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt

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For the french toast

  • 2 eggs
  • ⅓ cup canned coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1-2 tablespoons coconut oil
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Instructions

  1. Preheat oven to 375 degrees.
  2. Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
  8. Let bread cool for about 10 minutes.
  9. When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  10. Heat up a skillet or griddle and add your coconut oil to it.
  11. Cut your bread into ½-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  12. Top french toast off with slice bananas, maple syrup or honey, and a touch of cinnamon.
  13. Pure brilliance. Consume. Try to go slow. It is epic.

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21 Natural Ibuprofen Substitutes

Throw away the aspirin and get rid of the anti-inflammatory medication because nature has all you need to rid your pain with far more effectiveness than any man-made pill can provide. They will also simultaneously advance your health with powerful nutrients which will set the terrain to help prevent future pain and illness…and they taste incredible!

21 Foods that help reduce pain and inflammation

Chronic pain can really deter you from doing even your routine activities. Anyone who suffers from any kind of chronic pain can surely tell you how difficult it is sometimes to get up from the bed in the morning because back or knee or neck has ‘pins’ in it.

Inflammatory cascades also cause many adverse effects causing soft tissue and even internal organs to swell, resulting in pain, discomfort and sometimes even hospitalization.

Pain can only be controlled in the long-term by dietary changes, not medication. Using prescribed pharmaceuticals or even over the counter pain pills will always result in some type of reoccurence in patterns since they only address symptoms and not causes. They key is a diet filled with foods that bombard your body with the right nutrients to sustain health and prevent pain.

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21 FOOD SOLUTIONS FOR PAIN AND INFLAMMATION
1. Ginger
Ginger is one of the best pain killers in the world having analgesic properties like the popular ibuprofen, only better. It contains a quartet, gingerols, paradols, shogaols, and zingerone which are active ingredients to reduce pain. Ginger reduces pain-causing prostaglandin levels in the body. A study by researchers found that when people who were suffering from muscular pain were given ginger, they all experienced improvement. The recommended dosage of ginger is between 500 and 1,000 milligrams per day. Drink ginger tea or place shavings in your foods. Either way will get you relief from that recurring pain.

2. Acai Juice 
daily glass of acai juice is associated with a reduction in joint pain measures, and this is correlated with improved blood antioxidant levels. This powerhouse, antioxidant packed berry from the Amazon is helping people lose weight and increase energy levels all while detoxifying the body.

3. Coffee
Headache studies show that 200 milligrams of caffeine–about the amount in 16 ounces of brewed coffee–provides relief from headaches, including migraines to some extent by constricting blood vessels. But keep in mind that relying on caffeine long-term can backfire, since habitual coffee drinkers usually suffer withdrawal headaches when they cut back on the caffeine. Consume coffee moderately to advance your health.

4. Olive oil
Olive oil is like liquid gold or elixir when it comes to fighting pain. It is rich in antioxidant polyphenols that help reduce common pain-causing mechanism in the body. Olive oil is also a good substitute for butter, but use it carefully as it has 120 calories per tablespoon.

5. Sage
When your throat is scratchy and irritated, try sipping on a tea made frombrewed sage leaves. It’s a remedy recommended by herbalists that has some support from clinical trials. A 2006 study found that spraying sore throats with a sage solution gave effective pain relief compared to a placebo.

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6. Raw Almonds and 7. Walnuts

Raw almonds are great source of omega 3 fatty acids and anti oxidants that help in pain control. Add these nuts to your salad or just munch on a handful as an afternoon snack. Raw walnuts and walnut oil also contain the same powerful Omega-3 fatty acids that fight pain and inflammation in the body. Walnuts are top of the tree when it comes to heart-healthy superfoods, research has shown.

8. Greens
Greens like spinach, amaranth, fenufreek leaves, argula not only have high iron content, but are horders of Vitamin K that helps maintain strong bones and healthy joints. A study shows that older adults with ample blood levels of K were less likely to develop osteoarthritis, compared to a low-in-K control group. However, Vitamin K also helps with blood clotting, so if you’re taking blood thinners, check with your doctor before boosting your K intake.

9. Grapes
Resveratrol in grapes, and grape juice can often have an analgesic effect similar to aspirin, according to a handful of studies. Experts, in any case, recommend one daily glass of grape juice for women. Men can get away with one more.

10. Flax Seeds and Flax Oil
Freshly-ground flax seeds and cold-pressed flax oil, contain plentiful amounts of fatty acids known as Omega-3s. Do not cook with flax oil otherwise it will have the opposite effect-irritating the body’s tissues and causing pain. Flax fiber suppresses appetite and helps support weight loss.

11. Turmeric
Turmeric (curcuma longa) is the yellow spice commonly used in Indian curries. In research it has been shown to be a more effective anti-inflammatory than steroid medications when dealing with acute inflammation. Its main therapeutic ingredient is curcumin. Research shows that curcumin suppresses pain through a similar mechanism as drugs like COX-1 and COX-2 inhibitors (without the harmful side effects). Choose a standardized extract with 1500 mg of curcumin content per day.

12. Salmon 13. Mackerel and 14. Herring
Many fatty fish like salmon, mackerel and herring also contain valuable oils. Omega-3s convert in the body into hormone-like substances that decrease inflammation and pain. According to Dr. Alfred D. Steinberg, an arthritis expert at the National Institute of Health, fish oil is an anti-inflammatory agent. Fish oil acts directly on the immune system by suppressing 40 to 55 percent of the release of cytokines, compounds known to destroy joints. Many other studies also demonstrate that eating moderate amounts of fish or taking fish oil reduces pain and inflammation, particularly for arthritis sufferers.

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Cinnamon Sweet Potato Ice Cream with Toasted Walnuts

cinnamon sweet potato ice cream
Ingredients
  • 1 medium sweet potato or yam, baked until soft (stop worrying about size, it won’t make that big of a difference)*
  • 1 (14 oz) canned coconut milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons cinnamon (the more the better. duh.)
  • sprinkle of nutmeg
  • pinch of salt
  • ⅓ cup walnuts, roughly chopped
  • 2 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
  • more cinnamon
  • one more pinch of salt

Mountain Rose Herbs. A Herbs, Health & Harmony Com

Instructions
  1. First, bake your sweet potato. So poke a crap ton of holes in it using a fork.
  2. Preheat oven to 400 degrees and place your sweet potato on a baking sweet.
  3. Bake for 35-45 minutes or until your sweet potato is soft to the touch. The longer you bake it and the gushy-er it gets, the sweet it will be.
  4. Let sweet potato cool and remove the skin.
  5. Place sweet potato in a food processor along with your coconut milk and puree until smooth.
  6. Then add your vanilla extract, cinnamon, nutmeg, and pinch of salt and puree one more time.
  7. Place in fridge to cool for 30min.-1 hour depending how warm your sweet potato was.
  8. Add cooled mixture to your ice cream maker and follow the directions.
  9. While your ice cream churns, pull out a small saucepan, place under medium heat and add your 2 tablespoons of coconut oil along with ¼ teaspoon vanilla extract.
  10. Then add your walnuts and mix around to help the coconut oil coat on all sides.
  11. Let your walnuts begin to roast. After a minute or so, they will become fragrant and then add your cinnamon and a bit of salt. Keep flipping around your walnuts so they do not burn and they can coat in the cinnamon.
  12. Add more cinnamon if you want. I did.
  13. Once your ice cream is done, top with walnuts. I also topped mine with a bit of sunbutter.

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Courts Rule on Vaccine regarding Autism

Natural Health 

 

July 27, 2013. Austin. After decades of passionate debate, parents probably missed the repeated admissions by drug companies and governments alike that vaccines do in fact cause autism. For concerned parents seeking the truth, it’s worth remembering that the exact same people who own the world’s drug companies also own America’s news outlets. Finding propaganda-free information has been difficult, until now.

Dr. Andrew Wakefield and family at a recent demonstration. Image courtesy of the Vaccine Resistance Movement.

Dr. Andrew Wakefield

At the center of the fifteen-year controversy is Dr. Andrew Wakefield of Austin, Texas. It was Dr. Wakefield that first publicized the link between stomach disorders and autism, and taking the findings one step further, the link between stomach disorders, autism and the Measles Mumps Rubella (MMR) vaccine.


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For that discovery way back in 1996, and a subsequent research paper published by the doctor in 1998, Andrew Wakefield has found himself the victim of a world-wide smear campaign by drug corporations, governments and media companies. And while Dr. Wakefield has been persecuted and prosecuted to the extent of being unable to legally practice medicine because of his discovery, he has instead become a best-selling author, the founder of the Strategic Autism Initiative, and the Director of the Autism Media Channel.

But in recent months, courts, governments and vaccine manufacturers have quietly conceded the fact that the Measles Mumps Rubella (MMR) vaccine most likely does cause autism and stomach diseases. Pharmaceutical companies have even gone so far as to pay out massive monetary awards, totaling in the millions, to the victims in an attempt to compensate them for damages and to buy their silence.

Grassroots outcry

It was a regular reader named Kathleen that brought this ongoing story to our attention here at Whiteout Press. When asked what her connection to the vaccine-autism battle was, the young reader replied, “I just researched it for a school project a while back and then I stayed on top of it, until I couldn’t stand it anymore. I’m not a parent, nor do I belong to any organization – a mere outside observer.”

This reader isn’t alone. The news that vaccines cause autism has spread across the US despite a coordinated media black-out. She takes her concerns one step further explaining, “All I want is to see this information where the public can access it. I’ve looked everywhere, and no one gives this dire Wakefield situation even ONE small mention.” She goes on to give us another motivation for her activism, “In Washington State, where I’m from, vaccines have become mandatory for school children, which is very frightening!”

Landmark rulings

In December 2012, two landmark decisions were announced that confirmed Dr. Wakefield’s original concern that there is a link between the MMR vaccine, autism and stomach disorders. The news went mostly unreported, but independent outlets like The Liberty Beacon finally began publishing the groundbreaking news.

The website wrote last month, ‘In a recently published December 13, 2012 vaccine court ruling, hundreds of thousands of dollars were awarded to Ryan Mojabi, whose parents described how “MMR vaccinations” caused a “severe and debilitating injury to his brain, diagnosed as Autism Spectrum Disorder (‘ASD’).”’

The Liberty Beacon went on to describe the second court ruling that month, as well as similar previous verdicts writing, ‘Later the same month, the government suffered a second major defeat when young Emily Moller from Houston won compensation following vaccine-related brain injury that, once again, involved MMR and resulted in autism. The cases follow similar successful petitions in the Italian and US courts (including Hannah Poling, Bailey Banks, Misty Hyatt, Kienan Freeman, Valentino Bocca, and Julia Grimes) in which the governments conceded or the court ruled that vaccines had caused brain injury. In turn, this injury led to an ASD diagnosis. MMR vaccine was the common denominator in these cases.’


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The report echoes the exact same sentiment that our reader conveyed – Dr. Wakefield has had his career and reputation destroyed over the past 15 years, but has just been vindicated. The account reports, ‘While repeated studies from around the world confirmed Wakefield’s bowel disease in autistic children and his position that safety studies of the MMR are inadequate, Dr. Wakefield ’s career has been destroyed by false allegations.  Despite this he continues to work tirelessly to help solve the autism catastrophe.’

The article from The Liberty Beacon closes with a direct quote from Dr. Wakefield himself to the independent grassroots outlet, “There can be very little doubt that vaccines can and do cause autism. In these children, the evidence for an adverse reaction involving brain injury following the MMR that progresses to an autism diagnosis is compelling. It’s now a question of the body count. The parents’ story was right all along. Governments must stop playing with words while children continue to be damaged. My hope is that recognition of the intestinal disease in these children will lead to the relief of their suffering. This is long, long overdue.”

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Hidden Fluoride?

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Study finds cheap tea bags contain dangerously high levels of fluoride

http://www.dailymail.co.uk)

Opting for cheap supermarket tea bags over artisan blends could have long-term health consequences, according to new research.

A study published in the journal Food Research International has found that cheap tea bags from supermarkets including Asda, Sainsbury’s and Tesco can push a person’s fluoride intake over daily recommended levels and put them at a higher risk of bone and dental disease.

Experts have now called for supermarkets and tea manufacturers to consider stating fluoride concentration as part of the nutritional information found on food packaging.

Levels of fluoride found in 38 tea products were compared by PhD student Laura Chan, Professor Aradhana Mehra and Professor Paul Lynch from the University of Derby.

Using Ion Selective Electrode analysis – which analyses trace elements, such as fluoride, in a liquid – of the dry tea, and of the tea infusions brewed with boiling water for two minutes, the researchers compared the fluoride levels consumed by someone drinking the average intake of four cups or a litre of tea a day.

It is recommended that an adult does not consume more than three to four mg of fluoride per day.

Yet researchers discovered that economy blends of tea contained between 75 per cent and 120 per cent of the recommended daily intake.

On average, a litre of cheap supermarket tea contained six mg of fluoride.

Excessive intake of fluoride can cause a variety of health problems.

In addition to tea, fluoride can be found in some seafood, fluoride-enriched toothpaste, drinking water in some areas of the country and in processed foods using fluoridated water.

Less seriously dental fluorosis can occur, which causes white and brown spots appear on the enamel of the teeth, and results in an unsightly ‘mottled’ effect.

This can be the first sign that fluoride has poisoned enzymes in the body.

But it can also cause skeletal fluorosis, a crippling disease that causes symptoms including bone and joint pain, muscle weakness and gastrointestinal disorders.

This tends to occur in people who have routinely consumed 10 to 20 mg of fluoride per day for 10 to 20 years or 2.5 to five mg per day for at least 40 years. In the most severe cases, the spine becomes completely rigid.

Excessive fluoride consumption has also been linked to osteoporosis.

A higher incidence of kidney stones has also been recorded in areas with high fluoride levels in drinking water.

Research has also linked excessive fluoride exposure to bone cancer in young men. A 1992 study found that osteosarcoma rates were three to seven times higher in fluoridated water areas than non-fluoridated areas.

Excessive intake of fluoride can cause a variety of health problems including osteoporosis (affected bone, pictured)
Excessive intake of fluoride can cause a variety of health problems including osteoporosis (affected bone, pictured)

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Spaghetti Squash Latkes

Whether you’re trying to go paleo, gluten free, low carb, get a wider variety of veggies in your diet or are just looking for something new and different… this is it!  

You can also prep your squash the night before and save time the next day!  Latkes are traditionally made with potatoes.  I love them year round but they are most known as a table staple during Hanukkah.  

I remember my mom’s garden when I was a kid, this was a “new” veggie and she wanted to try it.  I think she planted only a few seeds and we had more spaghetti squash than we knew what to do with.

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Ingredients:

  • 1 spaghetti squash, cooked and scraped
  • 2 large onions, chopped
  • 4 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp coconut flour
  • a lot of coconut oil

Burpee Gardening

Step 1: Cook your squash

Preheat the oven to 350F. Slice your spaghetti squash in half. I recommend doing it a touch on the diagonal because going through the stem can be a finger hazard. Scrape out the seeds. Place each half cut-side down into a pan filled with a half inch of water. Bake in oven about 45 minutes. (You may have a bit of a different time based on the size of the squash.) Let cool until you can handle it. Scrape out the squash strands.

Alternatively, you could microwave your squash. Same procedure: cut in half, scrape seeds, cut-side down into water. It should take anywhere from 10-15 minutes per half.

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Step 2: Latkes

Mix squash strands with chopped onion.  Add in salt and pepper. Crack eggs into bowl and mix well. Sprinkle the coconut flour over the mix and stir well. Coconut flour loves to suck in the liquid but will need 2-3 minutes to do the job. While you wait, go heat up the coconut oil (medium high heat) in a large deep pan (deep to protect you from boiling oil) so that it covers about a quarter to a half inch of the pan.

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Drop large spoonfuls of the batter into the oil. Fry until brown and beautiful on each side (3-4 minutes)


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Tiny microgreens pack a mighty punch

Burpee Gardening

They may be tiny, but a new study shows trendy microgreens punch well above their weight when it comes to nutrition.

Researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts.

Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are usually about 1-3 inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.

Although nutritional claims about microgreens abound on the Internet, this study is the first scientific evaluation of their nutritional content. Researchers say they were astonished by the results.

“The microgreens were four- to 40-fold more concentrated with nutrients than their mature counterparts,” says researcher Qin Wang, PhD, assistant professor at the University of Maryland in College Park. “When we first got the results we had to rush to double and triple check them.”

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For example, red cabbage microgreens had 40 times more vitamin E and six times more vitamin C than mature red cabbage. Cilantro microgreens had three times more beta-carotene than mature cilantro.

Microgreens Pack Nutritional Punch

Researchers evaluated levels of four groups of vital nutrients, including vitamin K, vitamin C vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens.

The results are published in the Journal of Agricultural and Food Chemistry.

Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet, amaranth, and green daikon radish microgreens.

Cilantro microgreens were richest in terms of lutein and beta-carotene.

“All of these nutrients are extremely important for skin, eyes, and fighting cancer and have all sorts of benefits associated with them,” says researcher Gene Lester, PhD, of the USDA.

Lester said he was surprised to find microgreens were superior in nutritional value than the mature plants.

“To find that the levels were not only detectible but in some cases 4-6 times more concentrated than in the leaves of a mature plant, I find that quite astonishing.”

Although more research is needed, Wang says there may be a good explanation for microgreens’ high nutrient content.

“Because microgreens are harvested right after germination, all the nutrients they need to grow are there,” says Wang. “If they are harvested at the right time they are very concentrated with nutrients, and the flavor and texture is also good.”

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Mother Earth News

My virtual gallery, combined with personal ramblings & opinions, ideas, food and DIY

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