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More info on mushrooms being "from the gods" In ancient Egypt the Pharaohs prized mushrooms as delicacies. They became the preserve of the royal family. The Romans called mushrooms food of the gods and served them only on special occasions. The ancient Greeks held mushroom feasts and believed that mushrooms empowered their warriors for battle. Today, however, mushrooms are not just for the elite; people are enjoying them all over the world and they are easily available in stores and produce stands.  The following is an interview of an Australian and his wife from Sydney, Australia who drove to Mittagong a picturesque town in the southern highlands of New South Wales to search out Noel Arnold's mushroom farm and interview Noel on the cultivation of mushrooms. Mushroom Cultivation Noel is a microbiologist and mushroom expert, who studied mushroom cultivation in several countries before returning to Australia to grow them commercially. "Mushrooms are fungi, a family of

At least twice a week, we put a huge spread on the table. The point is to make enough for leftovers for at least one meal, at least with the entrees. Concerning salads, my family rips through a whole huge salad almost every meal so there is rarely any left over, so come the next meal, we've gotta put another huge salad together. A lot of work when in a hurry, but then we have to focus on the positive - it's a great toxin remover from the body and everyone is trying to stay as toxin-free in out chemical infested world as we can.  The menu tonight is toss salad, spaghetti squash, lightly steamed broccoli, lightly boiled green beans spiced with fresh ginger, and "Meat-patty" Bake. The closest version of the "Meat-patty Bake" isn't for me. It has a soy sauce marinade with fungus (mushrooms) and high-glycemic carrots, but I'll bet that fermented soy sauce marinade rocked! Yum, used to love that stuff. My "Meat-patty" Bake had just a simple garli

When I was learning to bake with my mom eons ago, she assigned me to make a Dilly Bread recipe that, to this day, I think of over and over. Of course it called for wheat flour, but it also had cottage cheese in it, and neither of these things I eat anymore. However, the flavors that have had lasting impression on my taste buds weren't so much from the wheat and the cottage cheese but from the sourness of the bread (maybe vinegar or lemon juice was in the bread too, kind of like a sourdough) and from the loud combination of dill seeds and onion pieces. With these three things in mind—the sourness, the dill seeds and the onions—I thought I’d attempt a gluten-free vegan Dilly Flatbread.   Heh heh, I am pretty satisfied! Yep, all the three flavors I wanted are there! But unfortunately, I can't remember the ration of flours (quinoa and millet with some flax) so I'll have to remake the flatbread and post later. This would have been awesome, except for one wee little problem ... I

Fresh Dill Salad Dressing 1 cup olive oil 1 cup lemon juice 5-7 cloves garlic, minced several stems of fresh dill, minced sea salt Excellent freshly made, but the flavors marinate wonderfully if let to sit in the fridge overnight before using. the basic recipe for most of my salads is olive oil and lemon juice in equal amounts with heavy garlic and some sea salt. Cilantro, basil, and other fresh herbs can be altered to the base to add some variety.

This was delicious, except I think I'm not quite ready for something quite so "sticky" on my esophagus ... because as I said before, that's where the problem is, and after eating the yummy yummy almond sauce, I felt vague tightness in the throat. I should just stick with whole washed nuts and whole vegies and forget that almond butter exists for just a while longer. Thai Almond Sauce 3 tablespoons coconut oil 3 tablespoons almond butter 1 1/2 tablespoons minced ginger 1/2 onion, sliced 5 cloves garlic, sliced or minced 1 baby zucchini, sliced 1 baby yellow squash, sliced 3-4 ribs celery, sliced sea salt pre-cut the vegies heat the almond butter and coconut oil over low heat continually stirring, sautee the onion, garlic and ginger ...  then add in the remaining vegies and seasonings. some additional water will be necessary to prevent burning yum, there's nothing like young and tender asparagus! serve with brown rice, or just eat it plain with vegies like me :)

An interesting feature on Yahoo Health was this article on Dangerous Drink and Drug Interactions.  I'm reposting it (and additional info) because food and drugs have similar effects on candida, and ironically, all of the seven drinks introduced as "dangerous" on this list are taboo for people with systemic candida.  Now that's food for thought! The article: Dangerous Drink and Drug Interactions "Before you wash down medication with just any beverage, watch out; common drinks, from fruit juice to coffee, can lessen the effectiveness of certain drugs as well as pose serious health threats when combined with some prescriptions. Medical toxicologist Lesile Dye, MD, FACMT outlined the top alarming combos." Grapefruits / Grapefruit juice - Grapefruit juice negatively interacts with more than 50 medications, including statins. Because the effects of the citrus juice last more than 24 hours, simply taking your meds at a different time won't solve t

Millet Pudding All foods can be categorized under the five broad flavors of sweet, sour, salty, bitter and pungent. Therefore, when making a dessert the foods that are naturally sweet can be used, but to use only the sweet would give it a sickly sweet flavor. Some other flavor complement or two must be present to accent the sweetness and perhaps heighten it. If you consider the ingredients, millet, coconut oil, and zucchini are all naturally sweet. As for the spices, while cinnamon is both sweet and pungent, the other spices are primarily pungent. The cranberries are sour, which makes sense since they are a very low glycemic fruit. And to make a "tasty" dish, three of the five flavors must be utilized ... and they are in the millet pudding - sweet, sour, and pungent, and so using three flavors when blending is a formula for making tasty but simple foods. My "desserts" have been enjoyed by people with a sweet tooth, and most acknowledge that while it could be made be

Raw vegetables and fruits are enzyme-rich, aiding the body in digestion, metabolism and helping to produce energy. Here are several enzyme-rich salads. I tend to use one kind of salad dressing - a mixture of half fresh squeezed lemon juice, half olive oil, and then tons of minced garlic added, and Himalayan salt. I might mix in fresh herbs like dill, basil or parsley but that is only when they are available.  raw cauliflower and broccoli processed in food processor, radish slices, and my dressing baby bok choy, cherry tomatoes, topped with the garlicky dregs of my jar of dressing my kind of Waldorf Salad - baby bok choy, celery, cabbage, walnuts, and my dressing quinoa tabuli salad   lightly steamed vegies cut up with a knife and topped with my dressing (yes, it's a bit of carrot ... once in an age I eat a teeny bit) Asian cabbage, celery, green apples, parsley, cilantro, and a large chunk of ginger minced, topped with hemp seeds, an

My mom absolutely loves eggplant parmigiana, so I thought I'd fix her some, but gluten-free style. [This blog entry is from 2012 summer.] So I dumped a bunch of cornmeal into a bowl, some ground quinoa flour, and Italian seasonings. In another bowl I beat three eggs and then proceded to dip the zucchini slices into the egg batter and then into the coarse "breading" mix. Fried in olive oil over a low heat (which took a long time ... didn't want the oil to get too hot and become trans fatty), Mom said hers [the first picture] tasted really good. Mine were just dipped in egg batter and then fried [the last picture]; they were OK but too disgustingly greasy. I'm not used to fried foods of any kind, so if I were to make them again, I would bake them; however, I've got some ideas about making raw eggplant parmigiana, which would keep the enzymes in tact. Hmmm, thinking about this ....   I think in the future a good "breading" for baked parmigiana would be

Natural Health Treatment (NHT) highly recommends an "all round mineral" supplement,  Vemma’s New Vision brand Ionic Minerals . The brand has (1) trace minerals (2) in their ionic form (3) which taste good but (4) have a sugar-free option for diabetics, and (5) are free from heavy metals. I'm not advocating this but think it worth posting on as minerals are frequently lacking in our present-day food that is grown in mineral-depleted soil. But following is a listing of minerals that the body needs every day and followed by foods which are rich in the respective minerals. Eating right for one's health is SO MUCH BETTER than popping a pill for two main reasons - (1) the vitamins and minerals in food function synergetically with one another, something that can't happen effectively in chemically formed supplements, and (2) chemically formed supplements, although they are "natural", are still held together by talc and binders that are yes, chemically process