By Lucille Chi •
October 15, 2009
Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline!
Turn Alkaline? Are we magicians? Well according to biochemists we are! You can change your body chemistry with what you eat!
Chemicals have seeped into foods, air, and water, which in turn lower our system’s ability to control the chemistry of our body fluids, increasing illness and chronic disease.
The sad fact is that most food consumption in the wealthiest nations has shifted from nutritious raw foods to low nutritional value processed foods and we need to shift it back. Now that our total biological terrain is at risk, we urgently need to do some clean up by shifting our body chemistry back to the raw, organic foods it was designed to function on as we’ve evolved.
Below I’ve listed out a quick list of the good foods (alkaline) to treat your body to often…
By Beth Bader •
July 8, 2008
© Piotr Antonów | Dreamstime.com
Summer’s bounty is starting to arrive at the market. This means corn, peppers, tomatoes, eggplant, summer squash and melons for most of us. In other words, Picnic Season! This week’s round up of posts is a bit light due to the holiday, so I wanted to share some favorite links to summer recipes as well as our guest posts.
If you want to make something besides corn on the cob, this is an easy and tasty recipe for those fresh ears arriving at the market:
Baked Corn and Basil
Kernels and milk from seven ears of fresh corn
1/2 cup cream
3/4 cup two percent milk
3 eggs
1/2 cup basil
1 tbs. corn meal
3 tbs. flour
1 tbs. sugar
1 tbs. honey
1/2 tsp kosher salt
pepper to taste
Heat oven to 350.
Pulse half the corn in food processor until chopped fine, but not total mush. Add basil and pulse a couple more times until chopped. Put back in bowl with other corn. Add the dry ingredients like flour, sugar, salt, cornmeal and pepper. Mix. Add honey. Add the eggs and cream and milk and fold together. Pour into a two-and-a-half quart shallow baking dish. Bake in oven for about one hour until edges are puffed and brown and center is set. Let stand 15 minutes before serving. You can also use individual ramekins to make this a nice dinner party dish.
Links and posts after the jump.
