Black-eyed Peas Pate

Last Updated on Thursday, 30 December 2010 01:14 Written by Flax Thursday, 30 December 2010 01:11

Beans, beans, are good for your heart……..

Many people avoid eating beans for certain unspecified reasons. Here are a few tips to help you out. While there are arguments both ways for soaking or not soaking beans, here’s one argument. Soaking beans overnight, and then cooking them in fresh water helps to remove the phytic acid. Phytic acid is one of the main reasons for beans causing digestive issues. Be aware however that there are arguments the complete opposite of this one.

Another way to avoid problems with beans is to eat them in small amounts. Legumes are a protein. According to my food triangle, all proteins, animal or vegetable should be only 10% of the diet. Sticking to small amounts of beans might be another way to avoid digestive issues.

My favorite way to prevent this problem is by cooking beans with seaweed. Kombu is the seaweed that works best in this case. A number of spices also help to remove gases from the beans. These include; turmeric, cumin and bay leaf. If you notice, a lot of bean recipes will include these spices in the cooking water. Since however I am on a seaweed kick, I see using kombu here, as another opportunity to get in my seaweed RDA.

While I like to eat this bean spread throughout the year, it can also be made for Rosh Hashanah. The black-eyed peas are rubiya, one of the Rosh Hashanah simanim.

Ingredients:

1/2 cup black-eyed peas, soaked overnight
4 cups water
1 piece kombu
3 tbsp olive oil
cumin
turmeric
salt and pepper

Spill out the soaking water and drain the beans. Bring the fresh water to a boil and add the beans and the kombu. Cook for 1-1 1/2 hours until the beans are very soft. Drain the beans and remove the kombu. Puree the beans in a food processor along with the spices and oil.

Serve on garlic bread.

The pate can last refrigerated for up to a week.

Note: If you are accustomed to the taste of the kombu than puree it with the kombu. If you are not yet adjusted to the flavor, hold out on the kombu until you are more used to the flavor. You are getting the benefits of the kombu from the cooking itself.

Enjoy!

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Celery Soup

Last Updated on Wednesday, 29 December 2010 02:42 Written by Flax Wednesday, 29 December 2010 01:54

Celery is an amazing food. It is one of the only vegetables that we use the root, the stalks and the leaves as well. While in the West, it is not as common to cook with the leaves, due to their strong bitter taste, it is commonly used in Middle Eastern dishes. The bitter flavor is the one of the most ignored flavors in foods. The bitter flavor cleanses the blood and allows the removal of toxins. Eating bitter foods helps us to deal with the bitter part of life. Eating only sweet foods resembles a desire for life to be like a Disney movie, always a happy ending. (Is that what life is really like?) While the celery stalks and root are bitter as well, the sweet helps to cover a little of the bitter taste and helps it be palatable to people who are not used to eating bitter foods. Emotionally, we understand that the bitter and the sweet go together and that is where we can find happiness.
Celery is an amazing food for another reason as well. Eating celery helps cut cravings for sweet. All bitter foods do that, but celery helps to dry damp conditions from having eaten too much sweet in the past. That is what makes celery the perfect diet food. Celery combined with lemon is useful for diabetes, high blood pressure or headaches caused by a heat condition (red face and irritability). Celery is also high in silicon which helps to renew joints, bones, arteries and all connective tissues, this makes it useful in the treatment of arthritis, gout, rheumatism and nerve inflammation.
To kick off a diet in the spring or summer I would recommend a green smoothie made with celery, radishes, sprouts and carrots. For the cold winter months however I recommend starting with celery soup which will allow you to benefit from the healing properties of the celery but in a warmer fashion.

Ingredients:

olive oil
1 celeriac (celery root), diced
1 large celery, stalks and leaves, chopped
1 onion, chopped
3 liters water
5 cloves garlic, minced
1 sweet potato, chopped small
2 carrots, chopped
1/4 cup green lentils
1/2 bunch parsley
1/2 bunch coriander
turmeric
salt and pepper

Heat the olive oil in a soup pot, saute the onion and the celery stalks for 5 minutes. Add the water and bring to a boil. Add the remaining vegetables and spices and simmer for 1/2 hour or longer. Add the chopped celery leaves, coriander and parsley. Cover and simmer for five more minutes.

Serve warm accompanied with garlic bread and black-eyed pea pate.

Enjoy!

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Three Tips to Help Weight Loss

Last Updated on Tuesday, 16 August 2011 06:36 Written by Flax Thursday, 23 December 2010 10:40

For those of you who are dieting or trying to lose weight, here are three tips to help you out.
Personally, I don’t believe in dieting, I think it backfires and you wind up gaining more weight than you ever lost-but I know some of you out there are die-hard dieters. I believe in healing with whole foods, changing your diet to achieve balance, which in of itself regulates your weight.
Here are three tips, using whole foods which help to lose weight short-term and to keep it off long-term.

1. Switch to Atlantic Grey Sea Salt. Regular table salt is processed and lacks the minerals that salt should have. The average person eats 17% more salt than they should. Switching salt means that your body gets the minerals it craves and isn’t constantly looking to eat more salt. This translates into less salt in your diet. Less salt means less water retention and less desire for salty snacks such as potato chips and salty nuts. Also eating a lot of salt leads to cravings for sweet. Cutting salt also reduces sweet cravings.

2. Switch to olive oil with 0.5% acidity. Rancid fats and oils enter our liver and pollute it. An unhealthy liver leads not only to unhealthy food cravings but also disease. A simple way to start liver cleansing is to use only healthy oils that are not rancid. These are olive oil with 0.5% acidity and flax oil that has been refrigerated. Since flax oil is a fortune and not very tasty, I recommend olive oil. Be aware that olive oil turns rancid when heated to 200 c/ 450 f degrees. That mean you should never use it for frying, or if you do combine it with water, that will keep down the temperature, or do a quick stir fry, where the oil doesn’t get as hot.

3. Eat 5-15 gr. of seaweed a day. Sea vegetables perform wonders. One of which is that they remove fat from the body. If you are losing weight than you should definitely be eating seaweed because than the fat comes off and you don’t look like you are starving. If you are not losing weight than you should be eating seaweed as well. It will aid in regulating your body and it reduces cravings for unhealthy foods.

These are all small changes but they go a long way!

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