Kanewa Seed! It's the NEW grain of the future

People are always on the lookout for the latest and greatest foods to help enhance their health and prevent risk of disease. The term “superfood” has captivated consumers and increased their interest in purchasing products touted as such. Technically, the word “superfood” merely a buzzword as it currently has no standardized medical definition and there is no scientific way of classifying foods under this name. However, the word label has commonly been applied to foods that have significant health benefits because they contain high amounts of one or more beneficial nutrients (often phytonutrients such as antioxidants). Foods like blueberries, broccoli, and flaxseeds have been termed superfoods, and the latest food to join this category is kaniwa. 

What Is Kaniwa?

Kaniwa is often described as a grain, but it’s actually a seed that is cooked and consumed like a grain product. Originally from the Andes Mountains in Peru, kaniwa is fairly new to the United States It is expected to appeal to people who consume similar nutrient-dense grains and seeds like quinoa, which has become enormously popular in recent years. Kaniwa is related to the highly-popular quinoa but has a slight edge over its grain-like counterpart in that it does not contain any saponins, a component in some foods that gives them a soapy, bitter flavor and requires the food to be rinsed well before it’s cooked and eaten. Kaniwa seeds are dark reddish-brown in color and are significantly smaller than its close relative quinoa.

Kaniwa’s taste has been described as mild, nutty and slightly sweet–similar to the flavor of quinoa. Its small size makes it an excellent food to be served as porridge. Like many other healthy grains or grain-like foods, it can also be served as a nutritious side dish in the form of a warm pilaf or room-temperature salad. Kaniwa’s quick cooking time makes it an excellent choice to add to salads, stir-fries, soups and stews, and its flavor pairs well with fish. It would also work well in a stuffed pepper dish. It can be grounded into flour, which can then be used to make delicious earthy breads, sweet pastries, and even hot chocolate. Kaniwa can be used in place of flour or breadcrumbs to coat fish and meats.

Cooking with Kaniwa

For the best flavor, toast kaniwa prior to cooking. One cup of dry kaniwa requires 2 cups of water to cook, with one cup dry yielding 2 cups cooked. Bring water to a boil, lower it to a simmer, and then allow it to cook uncovered for about 15-20 minutes.

Kaniwa is an excellent source of protein, boasting a remarkable 16% protein content. It’s also packed with fiber, iron, calcium and zinc and is a great gluten-free choice for people with celiac disease. A complete nutritional profile of kaniwa is not yet available from the United States Department of Agriculture’s Nutrient Database, but with its expected increase in popularity, more detailed nutrition information may be available soon.

To purchase kaniwa, check your area’s health food store or in the bulk section at some Whole Foods locations. It can also be purchased online from a number of retailers, including Amazon.com.

Visit http://glutenfreehome.com for more information

Thanks Fitday!

How to Jumpstart your Detox - Spring is Coming!

When you’re trying to get your health back on track, there are many ways to detox your way to feeling better. The best way to flush out toxins, however, is simple: lots and lots of water. But you don’t have to drink it plain; you can add a little flavor as well with these delicious (and detoxifying) additions. Add all of these to a large pitcher or bottle of water and drink throughout the next day for an effective way to detox! It helps to let these pieces soak overnight in your fridge to let the flavors meld.

• Lemon: Lemon water makes for a powerful detox drink; lemon juice helps to cleanse and alkalize the body. Add one thinly sliced lemon to a large pitcher, or squeeze fresh lemon juice into your glass.
• Mint: Mint adds a touch of sweetness without the sugar to your water, and it also helps settle your stomach and aids in digestion as well.
• Cucumber: Cucumber water isn’t just for spas. Adding a few slices of cucumber to your water makes for excellent rehydration, and cucumber contains anti-inflammatory properties, as well.
• Ginger: The spicy root helps cleanse out your system, aids in digestion, and settles your stomach. A little goes a long way, so start with a few thin slices or grate a tiny piece into your water and taste before adding more as necessary. thanks sugarpop!

Please Pass the Salt

Veda's Nutrition, the Gluten Free Show we learn How to make Infused Salt and discuss salts with Chef David Haydon talk about different types of Salt and get creative with in a food demo from Scott Scheidt.  Scott runs down the best method for Gluten Free Muscles with Chorizo.  Dr. Cyrus Thomas speaks to use about food toxins and our love of wheat. 

Veda's Nutrition - How to Make Infused Salts and more! 

Not only is salt the hostess give of the past few years but it also pays an important roll in the kitchen.  Salt acts as a counter-balancing agent in food.  Salt Balances acidity and changing the way we perceive food on the palette.  If you want to bring out the sweetness in a dish, just add a few flakes of salt.   

According to Aki Kamozawa and H. Alexander Talbot, of the food-science blog ideasinfood.com. “Salt is the most essential seasoning—without it, everything you cook will taste flat,” says Kamozawa. “Even if we eliminate all other seasonings, it’s possible to make a delicious meal seasoning with salt alone.”

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What to remember when Salting food

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There’s a fine line between the perfect amount of salt and too much, but don’t be afraid to risk over-salting—that’s the only way to learn where the line is.

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Some salts taste saltier than others. This is true of different types (kosher, sea, table), and even different brands. For consistency, pick an all-purpose salt (kosher) and a finishing salt (Maldon), and stick with them.

To increase your chances of hitting the seasoning sweet spot, add salt in small increments while tasting along the way, not all at once.

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When reducing liquids, add salt only after the liquid is reduced to avoid over-concentrating it.

A dish that tastes perfectly seasoned today will often taste under-seasoned tomorrow. This is because foods absorb salt as they sit, so taste and adjust as necessary.

Workout: Applying Salt

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Seasoning food isn’t just a question of how much salt to add, but also how to apply it. In this exercise, we salt three pork chops three different ways, then cook and taste them to see how each method affects the meat’s texture, flavor and juiciness.

If you want to discuss salt at length visit my web site at http://glutenfreehome.org

à votre santé - To your Health!

The Veda Nutrition Show produces another action packed show.

In this episode entitled, "Learn How to Make Gluten Free Desserts" we see Chocolate Frosting made with an alternative source of butter fat, the creation of Fresh Rolls and a dessert demonstration from a local Chef.

The completed show also features Dr. Cyrus Thomas who speaks to us about the Paleo Diet.  The Paleo Diet is all the rage in America but did you know there were several varieties of the Paleo Diet?  Find out the details from the Pacific Islander Diet to the Agrarian Diet.  I'm sure there will be details for you to flesh out.

You'll find numerous "Balance and Flavor" videos at http://www.youtube.com/user/vedanutrition

à votre santé - To your Health!

The Essential FLAX

I received the most fun book today.  I used to have it, who knows where it went but now it's back. It's like a boomerang.   "The Essentials of FLAX" helps you understand how useful this seed is. You can of course eat it as a nibbling-snack or sprinkle it in blender drinks or on cereal.   One of the classic uses for Flax is soaking them in water to create gelatinous gel.   Afterwards, the seeds are discarded.  They can then be dried and mill with an end product of flax meal.

The gel has a suspending nature.  Tiny particles stay solid in coagulated liquid.  The texture is much like egg whites.  Like eggs, you can whip the gel to create whipping cream or use for a type of craft.  Traditional papermakers add the Flax gel to shredded paper fibers.  This helps the flower petals stay suspended in the water mixture.

I did not know the full nature of Flax until I explored this little book.  Flax is rich in Fat and contains 20% Protein.  Dessert countries used flax in abundance.  Pregnant women can drink the tea and women of all ages can benefit from the small amounts of phytoestrogen.  On-line you'll find recipes for teething biscuits, for human and pet, and scone recipes.   All cycles of human development can use Flax.

Quinoa the future of this stable grain Celebrating 2013 as the International Year of Quinoa.

Quinoa

the future of this stable grain

Celebrating 2013 as the International Year of Quinoa.

Quinoa plays an important worldwide nutritional role. Plans to feed billions and eradicate hunger are featured during this International Year of Quinoa.

The 7,000 year old grain can be consumed by a number of reductive diet groups such as Celiacs patients, Vegetarians Paleo-eaters.

There is a worldwide benefit from Quinoa's adaptive nature and short growing season, The world watches crops growing in the dry environments of Central Americas and plan for its future.  This is of particular note as continuing climate change disrupts growing seasons.  The world sees once fertile land now silted over due to endless rains.

The HImalayas, the plains of northern India, the Sahel and Yemen are looked at for future Quinoa crops.    

Cooked Quinoa contains 9% protein, iron and fiber called super food because of its high micronutrients.   It's high in amino acids, trace minerals and vitamins.  Quinoa can be found in the finest dining establishment and kitchens all over the world.  The Food and Agriculture Organizations of the United Nations are promoting this traditional or forgotten crop to improve worldwide hunger.  The challenges of the modern world point towards Quinoa for the modern world assimilating the knowledge of the ancient world.  The easy to grow crop will be a comfortable addition for the small farmer.

President Morales and First Lady of Peru were named Special Ambassadors for the international Year of Quinoa.  At a special ceremony sponsored by the Food and Agriculture Organization of the United Nations, the First Lady underlined the important role of women farmers in quinoa production and highlighted quinoa as a "viable and effective option for fighting hunger and malnutrition".

http://www.fao.org/news/story/jp/item/170254/icode/

http://vegetarian.about.com/od/healthnutrition/qt/Quinoa-Nutrition-Facts.htm

Happy Wheat

Can scientists create gluten-free wheat strains that are safe for people with Celiac disease, and suitable for making bread? According to a team of researchers writing in the journal PNAS, the answer is ‘yes.’

Wheat Kernels hold a complex mix of proteins that contain gluten.  Experiments are underway to identifying and separating the most glutenous enzymes in wheat.  The resulting seeds were planted and wheat was found to contain significantly lower amounts of gluten.

The work has just started however the promises are immense.

http://bit.ly/YzTDWv

A little about what I do

Measuring Up

Our busy day-in-day-out life leaves little time to create something that looks as if it were styled by the Food Network.  I mean to say, creation takes a bit of thoughtful preparation and consideration.  Time is of the essence in the average American's schedule.  It took God 6 days to create the heavens and the earth.  I hope it doesn't take that long to make dinner.  In order expedite matters it pays to be prepared by having a stocked kitchen filled with your favorite ingredients.  Time can stand still in the kitchen when it searching the cabinet.  One can find the most interesting things when trying to finding that last ingredients or missing kitchen tools.  The frustration of not finding the needed measuring spoon or precise ingredient can cause one to abandon a meal and call for take out. 

Here are three basic equivalency charts that you may have seen.  You may have known the information noted on these charts along with your high school locker code.  I remember being tested in mandatory cooking classes in school.

 These equivalency charts found on kitchen towels and cutting boards are a great kitchen addition or to add to your "kitchen file" at home.  

The liquid and dry measures will help you to keep rolling in the kitchen and not slow you down when cooking.  If you can't find a tablespoon one can use 3 teaspoons.  When substitute measuring try and be as precise as possible.  A 4 heaping tablespoons to generate a 1/4 of a cup can measure up to 1/3 of a cup.  Note the difference between heaping and level in your recipes.  

Prepare in advance by using a one cup measure of water and add it to your favorite drinking glass.  For instance, if you know the one cup measurement  reaches the top of the blue flower then you can reach for that same glass at dinner time. 

HAPPY WHEAT

Can scientists create gluten-free wheat strains that are safe for people with celiac disease, and suitable for making bread? According to a team of researchers writing in the journal PNAS, the answer is 'yes.'

Wheat Kernels hold a complex mix of proteins that contain gluten.  Experiments are underway to identifying and separating the most glutenous enzymes in wheat.  The resulting seeds were planted and wheat was found to contain significantly lower amounts of gluten.  

The work has just started however the promises are immense.

http://bit.ly/YzTDWv

GLUTEN FREE GINGER TEFF COOKIES
 

Bake, share, and enjoy this tasty gluten-free variation of the classic ginger cookie. This recipe is full of health supportive ingredients you can feel good about passing along as delicious gifts to spread healthy good cheer this holiday season. After all, is there an easier way to spread health and wellness to a new audience than through a warm and gooey spiced holiday cookie?
 

Photos Source: Swell Vegan
 

This recipe was adapted by one of our very own Natural Chef students, Danielle Greco, as part of her final project on anemia (original recipe from Heidi Swanson, 101 Cookbooks). Blackstrap molasses is a great source of iron, which is particularly helpful for those with anemia. The molasses in this recipe is not only nutrient dense, but its distinct sweet and savory flavor brings a delightfully delicious and festive flavor to this holiday cookie.

     Ingredients - Yield: 15 cookies

     ½ cup Teff flour                        ¼ cup coconut oil
     ¼ cup potato starch                 ¼ cup blackstrap molasses
     ½ cup almond flour                   3 Tbs date sugar
     ½ tsp xanthan gum                   1 Tbs fresh grated ginger
     1 tsp baking soda                     1 egg
     2 ½ tsp ground ginger              ¼ cup crystallized ginger
     1 tsp cinnamon                         1 orange, zest only
     ½ tsp salt

     Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Sift the three flours into a large bowl, along with the xanthan gum and baking soda. Whisk in ground ginger, cinnamon, and salt.
2. Heat the coconut oil in a skillet until it is just barely melted, remove from heat. Stir in molasses, date sugar, and fresh ginger. The mixture should be warm, if it is hot to the touch, let it cool a bit.
3. Beat the egg in a separate bowl, then add molasses mixture and whisk to combine. Pour the wet mixture over the flour mixture, and add the crystallized ginger and orange zest. Stir to combine.
4. Refrigerate the dough for 10-15 minutes. Once cooled, roll dough into medium sized cookies with the palm of your hands and place onto baking sheet a couple inches apart. Flatten with a fork, if desired.
5. Bake 7-10 minutes, until cookies puff and the top begins to crack.
6. Allow to cool, serve, and enjoy!

Thanks Bauman College for this wonderful recipe

Thanksgiving-The Day After

The average Thanksgiving Dinner totals a whopping 2400 calories.  How are you going to counter act this annual feast.  It's best to clean the intestines with lighter meals, lots of roughage and less animal flesh.  It's ok to have that wonderful meal but now it's time to balance the blood sugar and get the body back on track.  For the next week, track your food intake and get back to balancing the system.

Thanksgiving health tips, balance the body after Thanksgiving, Veda Nutrition, Art of Nutrition, gluten free eating, balance and health with Veda Florez

Label GMO's

I had the opportunity to attend a "Label GMO's" event in my area.  10 states including California will vote on statewide propositions this November.  The ballot measures will require labels on all genetically modified foods.  The California initiative is the brain child of Pamm Larry, from Southern California.  She began her journey posting on facebook and in her blog.  Her ability to stir Californians grew over the course of 2011 and she banded with a partner in crime in January 2012.  They traveled to local meetings and spoke to anyone who would listen.  The team gathered enough signatures to add the initiative to the California state ballot.  Their singular efforts shows how grassroots movements can change the world.

The author of "Seeds of Deception", Jeffrey Smith spoke at the event.  He talked about the tipping point for American to instigate change.  Smith calculated that 5% of our population would have to band together against the likes of Big Business and Monsanto.  A massive Europe shift occurred when the populous joined together.  GMO labeling is now required.  Smith reported that GMO originated foods have been forced out of the European marketplace because consumer choose with their wallets. 


Why is this important for American consumers?  From 1997 - 2000 twice as many cases of I.B.S., Gluten Intolerance, Castro-intestinal difficulty, Autism, Anxiety and Ulcers have been reported.  Jeffrey Smith also authored "Genetic Roulette".  This book explains the link between these disorders and pesticides used to kills bugs.  Monsanto's pesticides were created to kill bugs by making their intestinal linings bleed.  Research show pesticide transference from plants to animals and to man.  


These two books outline the great American lie by the federal government.  The government lied to consumers by touting the safety of food products that were sprayed with pesticides.  The U.S. government bogged down in red tape relies on industry to police itself.  Monsanto reports show pesticides well within the safety levels however the data is and the industry are manipulated.  The for-profit manipulation of the government has Americans getting sicker and sicker.  


I recommend you do your research and find out the ramification of GMO labeling in your state.  Please consider joining the millions of American who are apposed to GMO foods.  


 See Below for more information on the event:

JUST LABEL IT - WE HAVE THE RIGHT TO KNOW! Initiative on the 2012 CA NOV BALLOT. Important GMO Labeling Event featuring: * Maria Muldaur: renowned singer * Jeffrey Smith: author, “Seeds of Deception” * Pamm Larry: leader of California GMO Labeling Initiative * Claire Hope Cummings: author, "Uncertain Peril" * Robin Carpenter (moderator): radio talk-show host 50 COUNTRIES -INCLUDING CHINA- LABEL THEIR GMO'S- WHY NOT US? Polls show Americans overwhelmingly want GMO foods labeled, but the USDA allows their production and sale without labeling or adequate testing. GMOs (Genetically Modified Organisms) are plants or animals that have had DNA introduced from unrelated species creating new and aberrant proteins. GMOs have been linked to allergies and other health problems. Interactive tables with local community groups and an opportunity to interact with the speakers. Refreshments, wheelchair accessible. For more information, call 415-454-9898. Sponsored by Good Earth Natural Foods, GMO-Free Marin, and Community Media Center of Marin