US health watchdog cracks down on antibacterial soaps

soap

Keep it simple, why use antibacterial soaps  instead of regular soaps. I never liked using them. I don’t have that great feeling of cleanness when using that stuff.

BBC News – US health watchdog cracks down on antibacterial soaps.

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Sabayon

Another dessert gluten-free and dairy-free! The only thing is you cannot prepare it in sabayon453advance. You’ll have to eat it right after you’ve made it. But believe me, it is worth it…

I like to set all the ingredients on the kitchen table, so that after the main course, it won’t take too long to do it.

 Ingredients (serves two)

  • 4 eggs
  • 70 grammes of sugar
  • 3 tablespoons of Cointreau (or another alcohol made with orange)
  • One orange.

Directions

Peel the orange and cut it into little pieces and place them in four little bowls.

Separate the egg yolk from the white and put the yolks into a large bowl. This recipe won’t need the white of the eggs and you can save them for another one.

Add the sugar to the bowl and blend gently. Add two tablespoons of water.

Now, put some water in a pot. It is not necessary to fill the pot. Heat it until the water boils. Put the bowl on the pot. Mix the contents with a hand mixer until it becomes white, then add the Cointreau.

You can serve the preparation in little bowls with pieces of orange.

Enjoy & let me know what you think!

Turnip, Leek and Potato Soup

It is that time of year again. We had a great family xmas diner and now we feel a little dizzy and even guilty. Guilty to have taken too many times of that wonderful stuffed turkey. Now, it is that time of year to prepare ourselves to New Year Eve. What’s better than a fresh home made soup loaded with fresh vegetables to do so?

Ingredients (serves 8 bowls)

1 medium size onion, chopped

2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped

Salt to taste

2 garlic cloves, minced

2 pounds turnips, peeled and diced

1 large russet potato (about 3/4 pound), peeled and diced

2 quarts water,

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley

Freshly ground pepper to taste

Chopped fresh tarragon and/or chives for garnish

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1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water , salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Enjoy and let me know what you think!

Craving for wheat

food-cravingMy first two months without wheat were quite difficult. I experienced huge cravings for a piece of bread. I didn’t realize I was so dependent on this kind of food. I must have experienced what smokers or users must experience when they stop using.

But as I said in my previous post, the immediate feeling was so good that it motivated me to keep being a gluten free person. I lost, within three weeks, seven pounds even though I largely compensated wheat with sweet foods like chocolate and all kind of candies. Sweets helped me overcome cravings. After a couple of month the craving stopped and I reduced my consumption of sweets.

Now I feel great!

What a breakfast!

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Diet is my religion. Especially when it comes to breakfast. When you do not tolerate gluten or dairy, beginning the day can be a little tricky.

For a year now, I eat a delicious breakfast, loaded with vitamins, fibers, omega 3 and minerals. It’s a bit complicated to prepare, as you do have to eat it just after you have prepared it, otherwise it goes off!

Portions are essential – therefore I do not recommend doing it for more than one person at a time.

Ingredients

  • 1 tablespoon of flaxseed
  • 1 tablespoon of sesame
  • 2 tablespoon of canola oil (you can replace it with sesame oil or flaxseed oil but these are more expensive)
  • 1 tablespoon of various nuts (pumpkin seeds, brazil nuts, almonds… whatever you want)
  • ½ banana
  • ½ lemon
  • Fruits (if possible pick red fruits, rich with anti oxidants, but avoid water melon and oranges which are not easy to digest).

Recipe

Mash with a fork the banana for aprox 3 minutes until it becomes brown and liquid.

Put the flaxseed and the sesame seeds in a coffee grinder and grind them for apron 3 minutes. They have to be completely ground for you to digest them.

Put the powder in a plate.

Grind or smash the nuts with a pestel. Add them in the plate.

Squash the lemon.

Add the canola oil, but no less then two tablespoons.

Gently blend with a spoon.

Eat it with fruits.

Enjoy!

Believe me, with that power breakfast, you will be able to start your day and won’t be hungry till lunchtime.

To save time in the morning, I set the previous night all the ingredients on the kitchen table.

Lemon mousse

lemon mousse2

This is one of my favorite desserts. It contains no gluten and no dairy productat all and thanks to the lemon it alkalinizes your body. 

Ingredients

  • 1 silky tofu (14 ounce)
  • 3,5 once of sugar
  • 2 lemons
  • 15 drops of lemon of essential oils

Preparation

Squeeze the juice of the lemon in a pot; add the sugar then over medium heat. Wait until the mixture caramelizes.

Put the silky tofu in a blender and blend during 5 minutes. Then, add the caramel then the essential oil. Blend for 30 seconds.

Put the mixture into little cup and store them in the fridge for eight hours.

Enjoy!

Einkorn spaghetti with Walnuts and Anchovies

spaguetti noixThis is a simple and healthy pasta recipe. It is simple and quick to make.

 Ingredients

  • 1/2 cup shelled walnuts (2 ounces)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 anchovy fillets, coarsely chopped
  • 3/4 pound of spaghetti
  • 1/4 cup of minced flat-leaf parsley
  • freshly ground pepper

1. Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.

4. When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley and pepper. Adding salt won’t be necessary as anchovy fillets are already salted.

Enjoy!

Einkorn flour

einkornwheat-300x185Einkorn is an ancient grain, and is known as the oldest variety of “wheat.”  Einkorn was first cultivated 5,000 to 10,000 years ago. It is classified as a “diploid” because it only has two sets of chromosomes. Modern wheat varieties are classified as “hexaploid,” having six sets of chromosomes, due to a long history of hybridization.

Since einkorn is such an ancient grain and the only known diploid classified variety of wheat still known to exist today, there has been considerable interest in the issue of gluten toxicity.

Einkorn does contain gluten, and so those desiring to avoid all gluten are not recommended to consume einkorn. But for me it seems that I can digest it. I don’t eat it every day but from time to time I indulge myself with some eikorn pasta, bread or even cakes. And it is very yummy.

It all began after a little blood test.

gluten menuIt all started with some itching at my lower back. A few weeks later I had additional itching on my right leg. It began to frighten me! What if all these red patches were to spread all over my body – err…

After a while I went to my dermatologist who diagnosed eczema. She gave me some chemical cream to put on the itching surface of my skin. So I put it for three weeks. The itching disappeared quite quickly soon after. But without surprise, it came back after a short while.

I went to see a homeopath who tackled the origin of this eczema. He gave me several homeopathic medications but none of them was efficient. Then he had the idea to look after some allergies by testing my blood.

This test is amazing, all the food is sorted by type and each food has a score from 0 to 100. Above 50 you are intolerant to the food. For me it was wheat.

From that moment, I began to check if the food I was about to eat contained flour. I realized that this ingredient was almost everywhere! And not only in cakes and breads. For example, a delicious dessert like a sabayon that is made with eggs contains flour…

Nevertheless I carried on without wheat, because as soon as I suppressed it from my diet, I felt immediately better. It is difficult to describe it. I’m not talking about the eczema, which disappeared very slowly. It is an overall sensation of lightness. It definitely worth a try.