After I posted yesterday’s recipes, I realized that I would like to have links to the different products that I use because that is what I see when I visit other posts. Clearly all the baking I do focuses on being gluten free and refined sugar free. Honestly in my own eating routine I keep things simple and haven’t tasted most of the things I’ve made (mom sacrifices herself to be my taste tester). I definitely promote whole foods, but I know that special occasions or just for fun it’s nice to have a treat. I want people to be able to indulge without the guilt with the highest quality ingredients. My favorite flour replacements are coconut and almond. I like the numbers better on coconut flour but it doesn’t lend itself as well to as many recipes. It is great for frying as well, but it takes just a light dusting as it is quite dense. Most of the recipes will call for honey to sweeten them. Look for a raw honey, preferably locally if you can find a trusty farmer. Without further ado here are some of the products, so I can link them up to recipes later on as well. Shopping wise check out local health stores or go to our shopping section that has some online sites.
Raw Grass-Fed Butter: Fat-soluble vitamins (A,D,K,E). Vitamin A is more easily absorbed and utilized by butter than any other source of vitamin A. These vitamins are essential for: growth, bone health, proper brain and nervous system development, and for reproduction, Wulzen Factor: protects against joint calcification, hardening of the arteries, cataracts, and calcification of the pineal gland. Pasteurization destroys the Wulzen Factor, Activator X: helps to absorb and utilize minerals. This can be found in organ meats, certain seafood,and butter from cows grazing on rapidly growing grass in the spring and fall (they’ve actually been able to capitalize on this and now produce a butter oil from these cows and make it into a capsule, so that Activator X is more accessible), AA (Arachidonic Acid): is important for brain function, cell membrane component, and precursor to prostaglandins (counteract inflammation), Short and medium-chain fatty acids, these chains immediately absorbed and used for energy, They have antimicrobial, antitumor, and immune-system supporting properties, CLA (Conjugated Linoleic Acid): anticancer encourage buildup muscle, and prevents weight gain, Lecithin: proper assimilation and metabolism of cholesterol, Omega-3 and 6: although small levels butter has nearly even levels, which it is the overabundance of omega-6 in the American diet causing a problem, Cholesterol: check Tuesday’s post for all the wonderful things about cholesterol, Glycosphingolipids: protect against gastrointestinal infections, Trace minerals: manganese, zinc, chromium and iodine. It is an extremely rich source of the antioxidant selenium
Coconut Milk– a mix of shredded fresh coconut meat with water, then pressed through a cheesecloth. One-fourth cup contains 12 grams of fat.
Coconut Butter– the whole coconut flesh (fat and solids both). It’s good for cooking at really high temperatures though. Two tablespoons contains 18 grams of fats.
Coconut Flour-this is one of my great new finds! For those having a hard time getting rid of bread, this is a good supplementation. You can also use it to coat and fry with (shrimp, chicken or vegetables). Warning it is somewhat dense though so a light coating is best. Also if using it to replace regular flour you have to add more water. Two tablespoons contains 1.5 grams of fat, 10 grams of carbohydrates (9 of which are fiber, so 1 active carb!), and 2 grams of protein.
Almond Flour: (or you might also see meal): Flour are almonds blanched and then ground almonds with the skin off; whereas, almond meal is simply whole ground up almonds. Great alternative to traditional flours, although it is denser so you have to be careful when replacing it for regular flours. It’s gluten-free as well, which is great for those with gluten-intolerance. I would recommend it for any one on a maintenance program (not during weight loss because of it’s high fat content because it is really low in carbs), although not for use all the time (try to eat foods in their whole, natural forms). A fourth a cup contains: 15g fat, 5 grams carbs (3 of which are fiber so yields 2 g carbs), and 7 grams of protein. It has a nice flavor.
Almond Butter: Love peanut butter? Well here is your alternative. It is rich in protein, fiber, and essential fatty acids.
Pasture-Raised Eggs: The greatness of pasture-raised (chickens aren’t considered grass-fed because they’ll eat anything, they’re especially fond of bugs): can contain as much as 10 times the omega-3 concentration, 2/3 more vitamin A, 7 times more beta carotene, more folic acid and vitamin B, 30 times more vitamin E, 3-6 times more vitamin D (eggs are one of the few dietary sources of this vital fat-soluble vitamin, that again most Americans don’t get enough of)
Sea Salt: Provides 2 essential minerals: sodium and chloride, Sodium controls fluid volume, maintains blood pressure, is important for nerve conduction, passage of nutrients, maintain acid-base levels, Chloride: maintains blood pressure, blood volume and pH, Important role in neuron firing, Is key for digestion (carb digestion and breakdown and transport require enzymes dependent upon sodium), Chloride is important for hydrochloric acid and thus protein digestion, Development glial cells in the brain (creative thinking and long-term planning), Sodium is a part of bile manufacturing that allows for fat emulsification, Hormone production and therefore metabolism, mineral metabolism, blood pressure regulation, glucose levels, healing, stress response. Salt cravings are actually a sign of poor adrenal function, Sodium is involved in muscle contraction (heartbeat, nerve impulses and digestion of protein as well), Water balance, Nerve conduction, Potassium absorption, and Enhances the ability of blood to carry carbon dioxide from respiring tissues to the lungs
Raw Honey: 35-40% fructose, 30-35% dextrose, 17-20% water, traces of pollen, wax, acids, proteins, enzymes, vitamins, minerals, pigments, and gum (which determines thickness)
Maples: rich in calcium and potassium, excellent source of manganese, good source of zinc, contains magnesium, phosphorus, malic acid, citric acid and some amino acids
Molasses: very good source of iron, very good source of calcium, very good source of potassium, very good source of magnesium, excellent source of copper, excellent manganese
Lard: Cholesterol (antioxidant, makes up a large percentage of the brain, is a precursor to vitamin D, and is at the heart of hormones within the body), Saturated fatsprovides integrity and stiffness to your cells, excellent for the skin, source of vitamin D, oleic acid, Stearic Acid (think cholesterol), myristic acid (immune enhancer), palmitic acid (antimicrobial), stable, so it is great for storage and cooking at high temperatures