Chia Seeds-Not only good for those ceramic pets!

Lauren Hoover — Sun, 20 May 2012 19:15:26 +0000

You know those little Chia Pets that grow grass out of them? Is the little jingle, Chhhaaa, Chhaa, Chhaa Chia playing in your head? The seeds do much more than mesmerize us by growing a grass coat on a ceramic pet! The white variety of Chia is also called Salba, and they are interchangeable with the black Chia seeds. They are a great substitute for eggs, guar gum, xanthan gum; and have lots of health benefits.

Egg Substitute(equivalent to 1 whole egg: 1 TBSP Chia seeds+3 TBSP Hot water. Let sit for 10 minutes until thick/gelatinous. You can use the same proportions of ground flaxseed instead of Chia as another alternative for eggs.

It is also great in a glass of juice or smoothie or pancake/waffle mix-try mixing in a teaspoon. They become gelatinous and have a little crunch and are really fun in drinks. Kids will love them. It reminds me a little of the tapioca drinks, but much more pleasant for my taste.

Chia Nutritional Facts:

Chia contain more omega-3′s than other plant food (keep taking your fish oil)
Balanced Omega 3 & 6-which boost brain power
5 times More Calcium than Milk
High in vitamin C
High Fiber (25% more than flax) I still like flax too
High Iron (3 times more than Spinach)
15 times more Magnesium than Broccoli-please still eat your Roasted Broccoli from my cookbook!
May lower blood pressure
8x more Omega 3 than Salmon
50% more Folate than Asparagus
High in Antioxidants(vitamins/minerals, quercetin and flavonols with boost immunity and reduce seasonal allergies/hay fever

Conclusion is that these little seeds are very beneficial.

Benefits may include:

Increased Energy-who doesn’t need/want that? Builds stamina and endurance, never jittery
Blood Sugar balancing
Promotes hydration and electrolyte retention(keep drinking your 8 glasses of filtered water per day!)
Boost Metabolism-muscle building
Weight Loss-can help you feel satisfied, curbs cravings
More efficient cell membrane function, better nerve transmission and nutrient transport into cells!

I found Organic Chia seeds online or you can find them in your local health food store. I am going to be testing this seeds and will keep you posted on my results. I am going to convert some of my recipes in my current cookbook, No Wheat No Dairy No Problem. I’m so excited to try this because so many people ask me about egg substitutes. I am finding that I am becoming more sensitive to eggs! I cannot wait to try to use it in pudding and pray it will turn out!

Give these seeds a try and please share with all of us under this post, click on Comment to share. We will look forward to hear your experience with Chia and Salba! Happy Eating.

Filed under: Uncategorized Tagged: chia seeds, Egg subsitute, Omega fatty acids

Annoucing a new Gluten-free/Allergy-free Support Group!

Lauren Hoover — Tue, 27 Mar 2012 23:37:58 +0000

YOU ARE INVITED!

Do you wish that you could go to a group that educates and supports you about gluten-free living with cutting-edge information(products, scientific studies etc…)? Wouldn’t it be nice if you could meet other people who could share with you all the products and knowledge they have on being gluten-free and vice versa? Well, now you can, in person or online!

WHAT: Chef/Author Lauren Hoover-West and Dr. Brad West, Naturopathic Doctor will be giving life changing talks on allergy-free living. We will invite guest speaker too. This will include scientific evidence, food & cooking, diet, lifestyle, body care products, your home, eating out, traveling etc…We will guide you along your journey so you will joyfully thrive not just survive. There is so much to know and we are constantly learning more and we are so delighted and excited to share it with you!

Format: 30 minutes meet and greet, make new friends & share ideas/information. One hour of lecture and Q&A. Here is your chance to ask experts burning questions you want answers.

Whether you know you or someone you love are gluten-sensitive or have Celiac’s disease or suspect food allergies, come join us to learn about signs, symptoms, state-of-the-art testing/labs, treatments and much more. This will also include dairy, sugar etc…

For those who wish to join online we will be posting a webinar link, using Go To Meeting by Citrix, so you can join on your computer from anywhere-limited to 15 people! In the meantime, you need to install for free Go To Meeting by Citrix onto your computer in order to join us online.

WHERE: 9029 Soquel Ave. near 41rst(parallels hwy.1) & Office Max. NOT Domincan Hospital. Capitola, CA

Directions: Hwy 1, Exit 41rst Ave, go West towards the Ocean & Mall. Turn Right at Gross Rd.(first right) Turn Right onto Soquel Ave. It is on your right.

ONLINE: Link will be Emailed to you after you have paid $10 via Pay Pal or email with your credit card information at lauren.hoover@gmail.com. We are working on a Pay Pal button on this website-having technical difficulty this week, sorry.

We are dedicated to assisting you in your journey and to provide support. I know how it feels to suffer and have made mistakes that I had no idea. I have learned a lot in 12 years of being gluten-free, dairy-free and sugar-free and enjoying cooking and eating just as much as before becoming allergy-free.

WHEN:We are please to offer this wealth of information to you for only $10. Goodies from Lauren’s Kitchen will be served at our monthly Gluten-free Support meetings. So, bring a friend or come alone and make new friends. We look forward to seeing you soon. Our schedule will be posted on a page on this site titled: Gluten-free Support Group.

First Meeting: Tuesday April 24th 11am-12:30pm(Online 11:30), & Thursday April 26th 5pm-6:30pm(online 5:30).

We understand that we all have different schedules and needs so, we’re offering two times, but the same program.

Please comment below and let us know if you are interested and any subjects or questions you would like to hear about. We are looking forward to seeing you all soon and thriving together! Blessings and Be Well, Lauren and Brad

Filed under: Uncategorized Tagged: allergy support group, allergy webinar, Capitola, food allergies, gluten free support group, online gluten free support, Santa Cruz

Sugar: The Bitter Truth Video

Lauren Hoover — Tue, 20 Mar 2012 17:50:58 +0000

I’ve been talking about sugar for a while, and I think that Dr. Robert Lustig from UCSF does an excellent job on the video link below.

Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin. Series: UCSF Mini Medical School for the Public [7/2009] [Health and Medicine] [Show ID: 16717]

This is the most up-to-date, cutting edge information. It may be sugar that we need to fear, not fat! Go get a cuppa tea or glass of water and take a break to learn the most cutting edge, life changing information. Educate yourself and change your health; feel better. Have a great day & Be Well.

Sugar: The Bitter Truth

Filed under: Uncategorized

What Alcohol contains Gluten? Vodka? Rum? Gin? Whiskey? Tequila? Beer? Wine?

Lauren Hoover — Fri, 03 Feb 2012 23:51:08 +0000

Before you have that cocktail, you may want to think twice! Gluten is a protein found in wheat, barley, rye and spelt(a non-hybridized wheat). Did you ever worry about what the alcohol in your favorite mixed drink is made from; or that you could be contaminated with gluten from alcohol? Below is a list of what grains and ingredients are used to make alcohol/distilled spirits.

Whisky (Scottish English) or whiskey (Irish English and American English^[1]) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn.

Vodka is made from potatoes or wheat or rye or grains. Whiskey is made from corn or rye. Beer is made from wheat, and there are now gluten-free beers made from Sorghum-I recommend Red Bridge. Gin is made from Juniper berries. Tequila is made from Agave, a Cactus. Rum is made from Sugar cane. Wine, Brandy, Eau da Vie and Cognac(region in France) are made from grapes.

Review of Best Vodka Brands and Types

Forbes’ List of the Best Vodkas in the World

Belvedere Vodka – Rye – Poland – $32
Boru Vodka – Grain varieties – Ireland – $18
Chopin Vodka – Potatoes – Poland – $32
Ketel One Vodka – Wheat – Holland – $23
Level Vodka – Wheat – Sweden – $30
Stolichnaya Gold Vodka – Wheat – Russia – $25
Ston Vodka – Wheat – Estonia – $23
Turi Vodka – Rye – Estonia – $30
Vox Vodka – Wheat – Holland – $30
Wyborowa Vodka – Rye – Poland – $30

Gayot’s List of the Best Vodkas in the World

Imperia Vodka – Wheat – Russia – $28
SKYY 90 Vodka – Amber Winter Wheat – United States – $33
Jean-Marc XO Vodka – Wheat – France (Cognac)- $50
Ultimat Vodka – Potato – Poland – $40
Xellent Vodka – Rye – Switzerland – $37
42 Below Vodka – Grain – New Zealand – $30
Hangar 1 Vodka – Wheat and Viognier Grapes – United States (CA) – $33
Roth California Vodka – Wine Grapes – United States – $35
Stolichnaya Elit Vodka – Grain – Russia – $60
Kauffman Luxury Vintage Vodka – Wheat – Russia – $225

I just bought a Potato Vodka made in Austria. It is called Monopolowa J.A. Baczewski 40% alcohol distilled from potatoes and it costs $9.99. Monopolowa, Chopin and Ultimat, Blue Ice, Superfly, Karlsson’s, Schramm, LiV and Glacier are all made from Potatoes. Chopin is often stocked in bars.

Here are two of my favorite drinks in my cookbook No Wheat No Dairy No Problem:

Margarita

There is no comparison between a fresh squeezed Margarita and that yellow stuff in a bottle! The taste of sweet orange and sour lemon and lime coupled with tequila makes a satisfying cocktail!

Yields: 1 drink

1 shot gold tequila

1 shot Cointreau or Grand Mariner

juice of ½ orange

juice of 1 lime

juice of ½ lemon

kosher salt for rim, optional

ice cubes

Cut a wedge of citrus and run it along the rim of the glass and dip the rim into kosher salt. Measure all ingredients, except ice, into a cocktail shaker or glass, add ice cubes shake or stir.

Citrus juice can erode the enamel of teeth, so just brush after drinking this wonderful drink! Cheers!

Mojito

This is a refreshing and delicious Cuban drink that is made with lime, mint and rum.

Yields: 1 drink

6 ounces fresh lime juice

1 Tablespoon agave nectar

10 fresh mint leaves, washed

2 ounces white rum, optional

sparkling water

ice

Wash limes with vegetable wash and rinse well. Squeeze limes in a measuring cup. Remove any seeds with a fork. Pour lime juice into a tall glass. Add mint leaves and muddle (crush with a muddle or wooden spoon) to release essential oils from the mint. Stir in agave nectar. Fill glass with ice. Pour rum in and fill with sparkling water. You can omit the rum for a refreshing alcohol free drink. Enjoy with or without rum. Cheers!

Citrus juice can erode the enamel of teeth, so just brush after drinking this wonderful drink

Here are a few modern cocktails we like: The trend seems to be herbs infused or muttled into drinks

Basil Cucumber Collins, a refreshing/cooling drink from Roy’s; which we enjoyed on a vacation in Las Vegas and again in Palm Desert last summer!

Cucumber Vodka muddled with basil, fresh lime juice and topped with club soda. I made a version of this at home and used slices of cucumber that I placed in the vodka the night before to infuse the flavor of the Vodka, and I used fresh lime juice plus lime flavored sparkling water.

Cucumber Cooler

1.5 oz. Vodka
4 slices Organic Cucumber
0.5 oz. fresh lime juice
1 oz. ginger beer or ginger ale(I prefer Reeds which has real ginger root in it) or sparkling water

Muddle all but 1 of the cucumber slices with the lime quarters in the bottom of a cocktail shaker. Add ice and vodka, shake well and strain into an ice-filled Collins glass. Top with ginger beer. Garnish with a cucumber slice.
0.6 fl. oz. of alcohol

Lychee Lemon Drop: lemon drop martini fused with Lychee syrup and whole Lychee(pitted canned or fresh peeled).

Vodka, Fresh Basil and Organic Strawberries, Fresh Lemon Juice, and Simple Syrup or Agave, serve on the rocks

Vodka, Freshly Squeezed Grapefruit Juice, and a Grapefruit Twist & Orange Juice, fresh rosemary or tarragon if desired

Simple Syrup, Boil 1 cup water with 1 cup sugar(I like coconut palm sugar), cool and store in a glass bottle in the refrigerator. Use to sweeten cocktails or make fresh lemonade. I prefer to use Agave Nectar which dissolves well in cold liquid and is low glycemic index and won’t spike your blood sugar and drop you like a hot rock with the sugar blues.

Doesn’t matter what team you are routing for at your sporting event or what you are celebrating, just have fun, good food, and a cocktail or mocktail. Please be sure to let someone else drive even if you think you are “okay” or only had one drink. Better safe than sorry.

All of the drinks above can be made into Virgin/Mocktails by omitting the alcohol and will still taste delicious without the hangover and extra calories. The average blended cocktail has 800 calories! That is not a typo, it is eight hundred! So, another reason for moderation.

See the other page on this site, Recipe of the Month, for some delicious food to accompany the aforementioned cocktails.

Filed under: Uncategorized Tagged: Alcohol, cocktails, distilled spirits, gluten free, gluten free drinks, Superbowl, vodka

6 Week Gluten-free, Dairy-free Cooking Class Series! It’s Here at New Leaf Market.

Lauren Hoover — Thu, 26 Jan 2012 19:14:47 +0000

It is here! You have been asking for it, so we are doing it. Don’t miss out on this New Series that will guide you along your gluten-free and/or dairy-free lifestyle from cooking to shopping to eating out and household/beauty products etc… If you are just going gluten-free or could use some help and inspiration this class is for you. Come join us, get outta the house during the rainy season and warm up in the kitchen, make new friends, have fun and learn a lot-not to mention eat great food without suffering!

Class includes: Hands-on cooking, demonstration cooking/techniques by Chef Lauren Hoover-West , health talks by Dr. Brad West, and a delicious meal!

Taught by Chef Lauren Hoover-West and health talks by Dr. Brad West, Naturopathic Doctor

Class is limited to 10 people, so sign up now at

New Leaf Westside Santa Cruz- Fair Ave. Phone 831 466.9060 x126 www.NewLeaf.com

February 18th-March 24th, Saturdays 12pm-2pm-6 WEEK SERIES! New Leaf Market, Fair Ave. Santa Cruz on the Westside.
Go Gluten-free 6 Week Series: Learn how to live, cook and eat a
healthy Gluten-free, Dairy-free, low glycemic lifestyle without
feeling deprived. If you’re feeling frustrated or just need some extra
help with figuring out an easy, healthy way to handle food
sensitivities join Chef Lauren Hoover-West and Dr. Brad West, N.D. for
their 6 week series. Only $210 Includes meal & talk by Dr. Brad West

New Leaf Westside Santa Cruz- Fair Ave. Phone 831 466.9060 x126 www.NewLeaf.com

Filed under: Uncategorized Tagged: Chef Lauren Hoover, cooking classes, Dairy free cooking classes, Dr. Brad West, Gluten free cooking classes, New Leaf Market

Is Coconut Oil healthy even though it is a “saturated” fat? Here’s an article by Dr. Mercola on the subject and Chef Lauren agrees with it.

Lauren Hoover — Wed, 04 Jan 2012 17:47:10 +0000

This Cooking Oil is a Powerful Virus-Destroyer and Antibiotic…

Posted By Dr. Mercola | October 22 2010 | 476,397 views | Disponible en Español

Email : 10030

You’ve no doubt noticed that for about the last 60 years the majority of health care officials and the media have been telling you saturated fats are bad for your health and lead to a host of negative consequences, like elevated cholesterol, obesity, heart disease and Alzheimer’s disease.

Meanwhile during this same 60 years the American levels of heart disease, obesity, elevated serum cholesterol and Alzheimer’s have skyrocketed compared to our ancestors, and even compared to modern-day primitive societies using saturated fat as a dietary staple.

Did you know that multiple studies on Pacific Island populations who get 30-60% of their total caloric intact from fully saturated coconut oil have all shown nearly non-existent rates of cardiovascular disease?^[1]

Clearly, a lot of confusion and contradictory evidence exists on the subject of saturated fats, even among health care professionals.

But I’m going to tell you something that public health officials and the media aren’t telling you.

The fact is, all saturated fats are not created equal.

The operative word here is “created”, because some saturated fats occur naturally, while other fats are artificially manipulated into a saturated state through the man-made process called hydrogenation.

Hydrogenation manipulates vegetable and seed oils by adding hydrogen atoms while heating the oil, producing a rancid, thickened oil that really only benefits processed food shelf life and corporate profits.

The medical and scientific communities are now fairly united in the opinion that hydrogenated vegetable and seed oils should be avoided.

These unsaturated fats, artificially manipulated into saturated fats, are also called trans fats, and no doubt you’ve heard about them lately. Some cities and states have now outlawed their use. There is no controversy anymore regarding the health dangers of these artificially saturated fats.

And guess what?

These are the same damaged trans fats that have been touted as “healthy” and “heart-friendly” for the last 60 years by the vegetable and seed oil interests!

But the truth finally came out. Trans fat was rebuked, debunked, and revealed as the true enemy to good health that it has always been, regardless of what the seed- and vegetable oil shills told the American public for the last half century.

Unfortunately, this rightful vilification of hydrogenated saturated fats has created a lot of confusion regarding naturally occurring saturated fats, including coconut oil.

If one form of saturated fat is bad for you, the argument goes, then all saturated fat must be bad.

Right?

Nothing could be further from the truth!

The Truth about Coconut Oil

The truth about coconut oil is obvious to anyone who has studied the health of those who live in traditional tropical cultures, where coconut has been a nutritious diet staple for thousands of years.

Back in the 1930′s, a dentist named Dr. Weston Price traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet, and that heart disease was virtually non-existent.

Similarly, in 1981, researchers studied populations of two Polynesian atolls. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition,^[2] demonstrated that both populations exhibited positive vascular health.

In fact, no evidence exists that the naturally occurring high saturated fat intake had any kind of harmful effect in these populations!

That’s not what you expected, is it? Based on 60 years of negative public policy towards naturally occurring saturated fats, you would expect these cultures to be rife with clogged arteries, obesity and heart disease.

It may be surprising for you to realize that the naturally occurring saturated fat in coconut oil actually has some amazing health benefits, such as:

Promoting your heart health^[3]

Promoting weight loss, when needed^[4]

Supporting your immune system health^[5]

Supporting a healthy metabolism^[6]

Providing you with an immediate energy source^[7]

Keeping your skin healthy and youthful looking

Supporting the proper functioning of your thyroid gland^[8]

But how is this possible?

Does coconut oil have some secret ingredients not found in other saturated fats?

The answer is a resounding “yes”.

Coconut Oil’s Secret Ingredient

50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. If you’re a frequent reader of my newsletter you already know that I consider lauric acid a “miracle” ingredient because of its unique health promoting properties.

Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties.^[9]

Monolaurin is a monoglyceride which can actually destroy lipid coated viruses such as:

HIV, herpes

Measles

Influenza virus

Various pathogenic bacteria

Protozoa such as giardia lamblia.

Lauric acid is a powerful virus and gram-negative bacteria destroyer, and coconut oil contains the most lauric acid of any substance on earth!

Capric acid, another coconut fatty acid present in smaller amounts, has also been added to the list of coconut’s antimicrobial components.

This is one of the key reasons you should consider consuming coconut oil, because there aren’t many sources of monolaurin in our diet. But the health benefits of coconut oil don’t stop there.

The Benefits of Medium-Chain Fatty Acids

Coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. These types of fatty acids produce a whole host of health benefits.

Coconut oil is nature’s richest source of these healthy MCFAs.

By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

Let me tell you why these long-chain fatty acids are not as healthy for you as the MCFAs found in coconut oil^[10] :

LCFAs are difficult for your body to break down — they require special enzymes for digestion.

LCFAs put more strain on your pancreas, liver and your entire digestive system.

LCFAs are predominantly stored in your body as fat.

LCFAs can be deposited within your arteries in lipid forms such as cholesterol.

In contrast to LFCAs, the MCFAs found in coconut oil have many health benefits, including the following beneficial qualities:

MCFAs are smaller. They permeate cell membranes easily, and do not require special enzymes to be utilized effectively by your body.

MCFAs are easily digested, thus putting less strain on your digestive system.

MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.

MCFAs actually help stimulate your body’s metabolism, leading to weight loss.

Coconut Oil Helps Fight Diabetes

Your body sends medium-chain fatty acids directly to your liver to use as energy. This makes coconut oil a powerful source of instant energy to your body, a function usually served in the diet by simple carbohydrates.

But although coconut oil and simple carbohydrates share the ability to deliver quick energy to your body, they differ in one crucial respect.

Coconut oil does not produce an insulin spike in your bloodstream. You read that correctly, Coconut oil acts on your body like a carbohydrate, without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption!

Diabetics and those with pre-diabetes conditions (an exploding health epidemic in America), should immediately realize the benefit of a fast acting energy source that doesn’t produce an insulin spike in your body. In fact, coconut oil added to the diets of diabetics and pre-diabetics has actually been shown to help stabilize weight gain, which can dramatically decrease your likelihood of getting adult onset type-2 Diabetes.^[11]

Cococut Oil, the Friend to Athletes and Dieters

If you live in the United States, you have an almost 70 percent chance of being overweight.

And, by now, I’m sure you’re well aware that obesity affects your quality of life and is linked to many health concerns.

One of the best benefits of coconut oil lies in its ability to help stimulate your metabolism.

Back in the 1940s, farmers found out about this effect by accident when they tried using inexpensive coconut oil to fatten their livestock.

It didn’t work!

Instead, coconut oil made the animals lean, active and hungry.

However, many animal and human research studies have demonstrated that replacing LCFAs with MCFAs results in both decreased body weight and reduced fat deposition.

In fact, the ability of MCFAs to be easily digested, to help stimulate the metabolism and be turned into energy has entered the sports arena. Several studies have now shown that MCFAs can enhance physical or athletic performance.^[12]

Additionally, research has demonstrated that, due to its metabolic effect, coconut oil increases the activity of the thyroid. And you’ve probably heard that a sluggish thyroid is one reason why some people are unable to lose weight, no matter what they do.

Besides weight loss, there are other advantages to boosting your metabolic rate. Your healing process accelerates. Cell regeneration increases to replace old cells, and your immune system functions better overall.

Coconut Oil on Your Skin

Besides the mounting medical and scientific evidence that coconut oil has powerful positive health benefits when eaten, it has also been used for decades by professional massage therapists to knead away tight stressed muscles.

However, you don’t have to be a professional massage therapist to gain the skin and tissue support benefits of coconut oil. Just use coconut oil as you would any lotion.

Coconut oil is actually ideal for skin care. It helps protect your skin from the aging effects of free radicals, and can help improve the appearance of skin with its anti-aging benefits.

In fact, physiologist and biochemist Ray Peat, Ph.D. considers coconut oil an antioxidant[13] , due to its stability and resistance to oxidation and free radical formation. Plus, he believes it reduces our need for the antioxidant protection of vitamin E.

Like Dr. Peat, many experts believe coconut oil may help restore more youthful-looking skin. When coconut oil is absorbed into your skin and connective tissues, it helps to reduce the appearance of fine lines and wrinkles by helping to keep your connective tissues strong and supple, and aids in exfoliating the outer layer of dead skin cells, making your skin smoother.

Coconut Oil and Your Heart

Heart disease is the number one cause of death in the U.S. And heart disease is often a silent killer. The first sign of cardiovascular disease is commonly a heart attack, and sadly, over one third of heart attacks are fatal.

And despite the propaganda, the truth is this: it is UNSATURATED fats that are primarily involved in heart disease, not the naturally occurring saturated fats, as you have been led to believe.[14]

Plus, the polyunsaturated fats in vegetable and seed oils encourage the formation of blood clots by increasing platelet stickiness. Coconut oil helps to promote normal platelet function.

Coconut Oil in Your Kitchen

I only use two oils in my food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat that works great as a salad dressing.

However, it should not be used for cooking. Due to its chemical structure, heat makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their double bonds.

I strongly urge you to throw out those omega-6 vegetable oils in your cabinets.

Why?

Reason # 1: Most people believe that frying creates trans-fat. That is not the major problem, in my opinion. Although some are created, they are relatively minor. There are FAR more toxic chemicals produced by frying omega-6 oils than trans-fat.

Frying destroys the antioxidants in oil and as a result oxidizes the oil. This causes cross-linking, cyclization, double-bond shifts, fragmentation and polymerization of oils that cause far more damage than trans-fat.

Reason # 2: Most of the vegetable oils are GMO. This would include over 90 percent of the soy, corn and canola oils.

Reason # 3: Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, which creates an imbalance in the ratio of omega-6 to omega-3. As you know from my extensive writing on this subject, I believe that excessive consumption of damaged omega-6 fats contributes to many health concerns.

They are all highly processed and consumed in amounts that are about 100 times more than our ancestors did a century ago. This causes them to distort the sensitive omega-6/omega-3 ratio which controls many delicate biochemical pathways which results in accelerating many chronic degenerative diseases.

There is only one oil that is stable enough to resist mild heat-induced damage, while it also helps you promote heart health and even supports weight loss and thyroid function — coconut oil.

So, whenever you need an oil to cook with, use coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes. Even though I don’t fully recommend frying foods, if you must fry, by all means use coconut oil — it’s your smartest choice.

Coconut Oil Safety

The medium-chain fats in coconut oil are considered so nutritious that they are used in baby formulas, in hospitals to feed the critically ill, those on tube feeding, and those with digestive problems. Coconut oil has even been used successfully by doctors in treating aluminum poisoning.^[15]

Coconut oil is exceptionally helpful for pregnant women, nursing moms, the elderly, those concerned about digestive health, athletes (even weekend warriors), and those of you who just want to enhance your overall health.

References:

[1] Kaunitz H, Dayrit CS. Coconut oil consumption and coronary heart disease. Philippine Journal of Internal Medicine, 1992;30:165-171.
Prior IA, Davidson F, Salmond CE, Czochanska Z. Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies, American Journal of Clinical Nutrition, 1981;34:1552-1561.
[2] Prior IA, Davidson F, Salmond CE, Czochanska Z. Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies, American Journal of Clinical Nutrition, 1981;34:1552-1561.
[3] Dr. Mary G. Enig, Ph.D., F.A.C.N. Source: Coconut: In Support of Good Health in the 21st Century, part 2.
[4] Assunção ML, Ferreira HS, dos Santos AF, Cabral CR Jr, Florêncio TM. Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity, Lipids, 2009 Jul;44(7):593-601. Epub 2009 May 13.
[5] Dr. Mary G. Enig, Ph.D., F.A.C.N. Source: Coconut: In Support of Good Health in the 21st Century.
[6] Baba, N 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium-chain triglycerides, Am. J. Clin. Nutr., 35:379.
[7] Bruce Fife, ND. Coconut Oil and Medium-Chain Triglycerides.
[8] Raymond Peat Newsletter, Coconut Oil, reprinted at www.heall.com.
An Interview With Dr. Raymond Peat, A Renowned Nutritional Counselor Offers His Thoughts About Thyroid Disease,
[9] Isaacs CE, Litov RE, Marie P, Thormar H. Addition of lipases to infant formulas produces antiviral and antibacterial activity, Journal of Nutritional Biochemistry, 1992;3:304-308.
Isaacs CE, Schneidman K. Enveloped Viruses in Human and Bovine Milk are Inactivated by Added Fatty Acids(FAs) and Monoglycerides(MGs), FASEB Journal, 1991;5: Abstract 5325, p.A1288.
Mitsuto Matsumoto, Takeru Kobayashi, Akio Takenakaand Hisao Itabashi. Defaunation Effects of Medium Chain Fatty Acids and Their Derivatives on Goat Rumen Protozoa, The Journal of General Applied Microbiology, Vol. 37, No. 5 (1991) pp.439-445.
Dr. Mary G. Enig, Ph.D., F.A.C.N. Source: Coconut: In Support of Good Health in the 21st Century.
Hristov AN, Vander Pol M, Agle M, Zaman S, Schneider C, Ndegwa P, Vaddella VK, Johnson K, Shingfield KJ, Karnati SK. Effect of lauric acid and coconut oil on ruminal fermentation, digestion, ammonia losses from manure, and milk fatty acid composition in lactating cows, J Dairy Sci., 2009 Nov;92(11):5561-82.
[10] St-Onge MP, Jones PJ. Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue, International Journal of Obesity & Related Metabolic Disorders, 2003 Dec;27(12):1565-71.
[11] Geliebter, A 1980. Overfeeding with a diet of medium-chain triglycerides impedes accumulation of body fat, Clinical Nutrition, 28:595.
[12] Fushiki, T and Matsumoto, K Swimming endurance capacity of mice is increased by consumption of medium-chain triglycerides, Journal of Nutrition, 1995;125:531.
[13] Raymond Peat Newsletter – Unsaturated Vegetable Oils Toxic, 1996 edition, p.2-4. Daneil R. Doerge, Hebron C Chang “Inactivation of thyroid peroxidase by soy isoflavones in vitro and in vivo”, Journal of Chromotography B, September 2002; 777(1,2);25:269-79. http://articles.mercola.com/sites/articles/archive/2005/01/26/coconut-oil-part-eight.aspx
Nevin KG, Rajamohan T. Effect of topical application of virgin coconut oil on skin components and antioxidant status during dermal wound healing in young rats, Skin Pharmacol Physiol, 2010;23(6):290-7. Epub 2010 Jun 3.
Marina AM, Man YB, Nazimah SA, Amin I. Antioxidant capacity and phenolic acids of virgin coconut oil, Int J Food Sci Nutr, 2009;60 Suppl 2:114-23. Epub 2008 Dec 27. http://www.ncbi.nlm.nih.gov/pubmed/19115123
[14] Barry Groves, PhD. Second Opinions: Exposing Dietary Misinformation: The Cholesterol Myth, parts 1 and 2.
Robert H Knopp and Barbara M Retzlaff, Saturated fat prevents coronary artery disease? An American paradox, American Journal of Clinical Nutrition, Vol. 80, No. 5, 1102-1103, November 2004.
Mozaffarian D, Rimm EB, Herrington DM. Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women, Am J Clin Nutr, 2004;80:1175-84.
[15] K. G. Nevin and T. Rajamohan, “Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation”, Clinical Biochemistry, September 2004; 37(9): 830-835.

Filed under: Uncategorized

Do those French Fries have Gluten? Not at Burger King! :)

Lauren Hoover — Wed, 28 Dec 2011 23:11:07 +0000

I have decided to reveal my favorite junk food: FRENCH FRIES! Okay, now you know Miss, now Mrs. Healthy, eats junk very occasionally. Usually I will reserve my consumption for a very gourmet version such as Truffle French Fries or French Fries that are fried in Duck Fat. Just to add insult to injury, I like to dip them in Aioli(garlic mayonnaise). Well, if your gonna indulge, go for it! Let’s just be clear this only happens a few times a year. I do not make a steady diet of this nor do I endorse it. Let’s be honest though, we all need to indulge once in a while! BTW, I do not eat at fast food places, not even after driving 800 miles with no other option…never. I may need to make an exception in the name of research and try these new Gluten-free Fries at Burger King!

That said, I just read this morning on Triumph Dining Gluten-Free Publishing that Burger King has just confirmed that their new fry recipe is Gluten-free at all locations since December 5, 2011! Are they frying it in the same oil as those Onion Rings with gluten? Let’s find out. I’ll get back to you on that one.

It seems that so many foods contain gluten(wheat(includes white flour), barley or rye). Some of these foods are obvious and some you would never suspect such as French Fries. Come on, French Fries consist of potatoes and oil don’t they? Well, usually, but many companies, espeically frozen french fries, are coated with white flour which is made from wheat and is therefore gluten!

My husband and I were at one of our regular restaurants we go to and we decided to deviate from our usual few items we like to order that are “safe”. Well, I was so hungry and tired that I munched down half my French Fries and realized, OMG I think these have flour! And….sure enough I checked with the kitchen and they did. Oh, @#$% I was in HUGE trouble…major panic. Even safer is to just make them at home, there’s a recipe in my cookbook, No Wheat No Dairy No Problem.

When I eat even a few parts per million(ppm) I am so sick for about 2 weeks in bed. My symptoms consist of feeling as though an 18 wheeler truck ran over me and dragged me, no energy at all. I also have GI symptoms, constipation, diarrhea, vomiting, and, I have the worst body aches ever. All from approximately 1/8 the size of a fingernail of gluten!

Lesson: ASK, ASK, ASK the server to ask the Chef/Cook to read the bag if there is one.

One more note, if you are as sensitive as I am French Fries that do not contain flour, but are fried in the same fryer can be cross contaminated by the other things they fry like Onion Rings or Fish etc… Beware. Be careful.

What do you do if you are contaminated? Some things that I have found to be helpful is to carry a Gluten-type digestive enzyme, Activated Charcoal and homeopathic Bryonia or Arcinicum in my purse and a list of what to do when I’m in a panic. I hate to say this, but the best thing to do if you can is to vomit. Getting the offending food out of your system right away can significantly reduce the suffering. Remember to rehydrate. Activated Charcoal is my go to favorite if I get contaminated or food poisoning I take 4 immediately. Sometimes this will help to vomit or gently absorb the “poison” and move things through quickly. Note: don’t be alarmed when you see black stool that is normal with Charcoal. Charcoal will absorb any other medication taken with it at the same time, so read the directions and take it after the other supplements/medicine.

Another helpful tool is a homeopathic remedy like Bryonia or Arsenicum that you know helps when you are poisoned (as gluten is for some people). Talk to an educated naturopathic doctor or homeopath if you do not have one.

So, enjoy your self and your snacks occasionally if you choose, but know there can be risks and prepare!!

Continued blessings, healing and good eating to you!

Filed under: Uncategorized

Announcing Lauren’s Kitchen Biscotti Company and New DVD Cooking Class!

Lauren Hoover — Tue, 29 Nov 2011 18:19:10 +0000

I promised you a Big announcement and surprise, so here it is just in time for the Holiday’s! I started a Gluten-free, Dairy-free, Low Glycemic Biscotti/Cookie company this year and they are now available to purchase on this site.

They come in two flavors: Cherry Orange and Double Chocolate Chip and have 5 grams of protein and a low Glycemic Load/Index of 18-29!

They differ from all other cookies and Biscotti in two ways; they are a little softer than traditional Biscotti, and they use healthy ingredients that are heart healthy and low glycemic. There is NO XANTHAN GUM/GUAR GUM or corn.

Most importantly, they are made with love in a GLUTEN-FREE FACILITY! No cross-contamination.

The main ingredients are Gluten-free Oat Flour(high protein/high fiber/heart healthy), Coconut Palm Sugar(low glycemic index) and YUMMY! Most ingredients are organic too.

I love it when I go to the coffee houses that carry my Biscotti and the employees ask me, at the check out, if I’ve had the “delicious” Gluten-free Biscotti! The employees love them even if they are not Gluten-free! So, they are for everyone. I had one employee buy them for her children’s lunches as a healthier choice for a treat! Yeah!

New DVD: Chocolate Cooking Class with Chef Lauren!

The other big news is that I have just released a DVD Cooking Class on chocolate! It includes learning to make Chocolate Ganache, Frosting, Fondue and Truffles! They are all Gluten-free and Dairy-free and low glycemic index/load! So, you can finally have a cooking class with Chef Lauren in the comfort of your own home on your time schedule. Don’t know what to buy as a gift for the Holidays or a birthday for someone who is Gluten-free, Dairy-free or reducing their sugar intake? It is also for everyone who loves Chocolate. The Truffles are the perfect, inexpensive gift. Just make the Truffles and put them in cute Chinese take out containers or bags and tie a beautiful bow and you will have a great gift.

I wish you all happy and healthy holidays. Remember to just do what brings you peace and joy. Go to the Buy Cookbook/Lauren’s Biscotti/DVD page to make your purchases. Thank you for your support. Many Blessings.

Filed under: Uncategorized Tagged: Candy making, Cherry Orange Biscotti, chocolate, Cooking DVD, Cooking Videos, dairy free, Dairy-free Biscotti, Double Chocolate Chip Biscotti, gluten free, Gluten-free Biscotti, Lauren's Kitchen Biscotti, Low Glycemic

Gluten-free, Dairy-free Thanksgiving Leftover Ideas

Lauren Hoover — Fri, 25 Nov 2011 06:06:01 +0000

Hope you had a lovely Thanksgiving that was Gluten-free of course!;)

What can I make with leftover Turkey from Thanksgiving? Tired of eating plain turkey the same old way? Here are some ideas and recipe referrals from my cookbook, No Wheat No Dairy No Problem:

Creamed Turkey(see “cream” sauce and creamed Tuna/Vegetable recipes)-make cream sauce and add diced Turkey, green peas, poultry seasoning and serve over rice, quinoa or rice pasta.

Turkey Pot Pie-use Chicken Pot Pie recipe and substitute Turkey for Chicken! Yum!

BBQ Turkey Sandwich-shred Turkey and pour your favorite GF BBQ Sauce over it(I like Bone Suckin Sauce from JonesandBones.com). Heat in a pot until it is simmering. Toast your GF bun(I love Schar baugettes or rolls made in Italy sold at the Beehive in San Jose, CA). Slice the bun in half and pour the BBQ Turkey over it, roll up those sleeves and have lots of paper towels!

Turkey Salad/Sandwich: add organic mayonnaise to diced Turkey, chopped pecans or walnuts, diced celery, diced organic apple, chiffonade(finely sliced) fresh basil, dried cranberries. Serve on a bed of lettuce or use romaine lettuce and make a wrap or gluten free/wheat free bread with mayonnaise and cranberry sauce.

Turkey Burritos: Fill GMO-free organic corn tortillas with Turkey and refried or black beans-top with guacamole and fresh/refrigerated salsa. Add Daiya cheese alternative and be sure to heat until it is melted.

Turkey Tacos: Fill organic corn tortillas, that have been heated in a pan with a little oil, with diced or shredded Turkey, organic baby tomatoes halved, baby greens: arugula, mache, micro-greens. Top with guacamole and fresh/refrigerated salsa.

Ultimate Turkey Sandwich: Gluten-free Schar or Udi’s bread, cranberry sauce, Toffuti(soy cream cheese) or organic mayonnaise. This was served in a Victorian House Restaurant I worked at as a teenager-originally with regular cream cheese on Brioche bread! Yummy!

The not so classic Hot Turkey Sandwich: Gluten-free bread(toasted), hot mashed potatoes, hot sliced Turkey, hot Gravy and cold cranberry sauce! Now that is what I call comfort food!

Thai Curry: Red Curry Paste, coconut milk, turkey, thai basil, broccoli florets or veggie of choice-serve over brown rice. I like Mae Ploy brand curry paste-no preservatives. Quick, easy, flavorful and delicious. Beware not to use more than 1 Tablespoon of Mae Ploy curry paste-it is very spicy!

Turkey Stock: Put Turkey carcass into a large stock pot, add celery hearts/stalks, carrots, onion, bouquet garni(thyme, parsley, peppercorns) tied in cheesecloth or loose. Bring to a boil, scoop foam off the top with laddle. Turn down to a simmer and cook uncovered for 1 hour. Season with sea salt and pepper to taste. Strain and store stock in mason jars in the refrigerator for a few days or freeze(leave 1/2 inch of room at top to expand). Use within one day to make Turkey Soup. Scrape off all meat for Turkey soup etc…discard all bones and vegetables and bouquet garni.

Turkey Soup: Bring stock to a boil and add sliced carrots and any vegetables you like(cooking times will vary-softer vegetables cook faster). Turn down to a simmer and cook until vegetables are fork tender, not mushy. Add Turkey, top with fresh chopped parley or herbs and serve immediately. You can also add cooked rice or cooked quinoa/rice pasta such as penne or fussilli. Do not attempt to cook the rice or pasta in the stock as it will be too starchy.

Variations on Soup:

Mexican-add tortilla chips, avocado chunks, diced jalapeno, chopped cilantro instead of parsley

Asian- add Gluten-free Tamari(wheat free soy sauce), rice noodles, cilantro, grated ginger, sliced scallions and a Thai chile or chili sauce/flakes for heat if desired.

Gobble, Gobble, who knew there were so many things you can do with Turkey? Hope you love these ideas and have fun with them. Many thanks to all of you who continue to support me and read my blog…please pass the word. Remember my cookbook is available on my blog through Pay Pal-makes a great holiday gift. Many Blessings and Thanks, Lauren

Filed under: Uncategorized Tagged: Dairy free Thanksgiving Leftovers, Gluten free Thanksgiving Leftovers, Thanksgiving leftovers

Allergy-free Thanksgiving: A Day-by-Day Cooking Guide

Lauren Hoover — Wed, 09 Nov 2011 05:11:18 +0000

Have family or friends or maybe yourself who are coming for Thanksgiving who are on a special diet or have health issues and concerns and you don’t know how to manage? Whether you just want to eat healthy and delicious food or have a food/health issue…you don’t have to spend the whole day cooking and cleaning in the kitchen this Thanksgiving! Everyone that has eaten my Thanksgiving recipes all said they are as good or better than what they have had, and they did not miss the wheat, dairy or refined sugar! Wow, this is so wonderful and many heartfelt thanks!

Here is an easy guide to help you prepare things ahead of time you so you can enjoy your holiday and guests. Trust me after 20 years of doing this…it is so much easier that trying to be the Superhero on Thanksgiving…especially if something goes wrong-very embarrassing. Don’t be afraid to send the recipe to one of your guests/relatives and ask them to make it and bring it-delegate and accept the help. I know it is not easy, especially for people who like to be in control/charge! Remember, we allow others to grow and feel needed and be blessed by their contribution/help too. This is what helped me to realize micro-managing was stunting the growth of my employees! Let go, ah, it feels so good! There is still plenty for you to do.

I am listing all the goodies you can prepare ahead of time by day from my cookbook, No Wheat No Dairy No Problem-order it now on this site!

Up to one week ahead: Pie Crust (see Recipe of the Week-15 minutes) Wheat, dairy and Gluten Free, Cranberry Sauce(sugar free and way better than anything that is store bought-15 minutes)

Up to three days ahead: Candied Yams( adapted from Paul Prudhomme)-40 minutes, Mashed Potatoes 30 minutes, Sweet Potatoe Pie Filling 10 minutes

Up to two days ahead: Brine 5 minutes and soak/refrigerate Turkey(fresh or frozen)-will be the juiciest ever!, clean your house or have it cleaned, do laundry etc..!;) See my directions for thawing turkey according to weight-must be done in the refrigerator.

The day before: make salad dressing/vinaigrette, chill wine, Pecan Pie Filling, Cornbread for stuffing, chop vegetables(onion, celery etc…), Assemble and bake pie-Sweet Potato Pecan, Pecan, Pumpkin. I highly recommend the Sweet Potato Pecan-it’s a sure winner! See my utube video for rolling pie crust and dicing an onion at www.utube.com search under LaurenHooverAuthor and laugh out loud!;) You try being videotaped and then laugh at yourself…I did! Take a hot bath and get a good night sleep, you’ll need it. Spend quality time with those you love, play a game together, go for a walk etc… because Thanksgiving is so busy that you may not get a quality conversation in that day. It so important to remember to be thankful and tell our loved one’s how grateful we are for them-especially children…they really are not mind readers!;)

Go to the grocery store for anything you forgot and pack your patience-it will be crowded and filled with crying children and you(or your spouse) will circle several times to find a parking place-don’t give the teenagers the car today!

Thanksgiving day: Eat Breakfast so you are not ravenous all day and then get a stomach ache from not eating for hours-you will be so much happier and your family will be very thankful.This is a lovely time to have quality time with whomever is in your home before all the rest of the guests arrive and it is crazy.

Begin with a Clean Kitchen-which will keep you organized and calm. Set out ingredients, measure them out and follow the recipes. Have fun! I like relaxing or upbeat music playing while I cook.

Get the kids/husband/family/friends to set the table, build a fire, decorate-it will keep them busy and out of your kitchen-unless they like to cook! Kids love to make the name tags for the place settings-great project to keep them entertained.

Prepare stuffing(cornbread or regular or Gluten Free) and chop herbs, Stuff Turkey and bake (see my recipe that was even good enough for a US Senator)! The secret…cooking it at a very high temperature will create crispy skin and juicy meat- not to mention-save time and energy! Yum! Reheat Mashed Potatoes, Candied Yams in the oven or microwave if absolutely necessary, cook and chop vegetables and wash/spin salad greens-toss at the table. Teenagers who like to cook will love to make salad or this is a good item to ask some else to bring. Pour wine and enjoy!

I do not put out a lot of snacks…just a few to tide people’s appetite, but not spoil it for a huge dinner. Perhaps a bowl of nuts and some raw vegetables and hummus or dip and deviled eggs all of which can be made the day ahead or store bought(of course I make them myself)!

Important tips: See Professional Secrets and Tips section of my cookbook-it will help to ensure YOUR success.

Use oven and digital read thermometers-temperature is key. Enlist help, people love to help. See my guide for cooking times according to the weight of the Turkey.

Clean(with hot water and soap) all surfaces, sinks, counters, cutting boards, utensils and hands that touch raw Turkey to prevent spreading salmonella-food poisioning.

Keep Turkey refrigerated at 38 degrees until ready to stuff and bake.

Stuff the Turkey just before baking so bacteria will not grow.

Do NOT and I repeat, DO NOT leave food out at room temperature for longer than 2 hours. It is best to put out smaller batches. Optimal Bacteria growth temperatures are between 40-140 degrees…yep, room temperature! It grows extremely rapidly by the hour after four hours throw it out. I hate waste…so I put out smaller portions or serve everything at once and put it away or send it home with guests just after eating. Only follow this advice if you want to avoid food poisoning or a big tummy ache-really you will be so much happier and healthier.

Final Tip/Preference: To baste or not to baste? I like to soak a large piece of cheesecloth in grapeseed oil, fold it in half and in half again to fit over the Turkey. Cover the Turkey with it and I do not baste if you like a crispy skin. The high temperature will crisp the skin and seal in the juices. Resting the Turkey for 20-30 minutes is the ONLY way to have the juice stay in the meat. If you cut into the Turkey right away or before 20 minutes, watch all the juice run away and there is nothing to get it back into the meat…it will be dry, I promise.

Let someone else, especially the teenagers, do the dishes!

BTW, I did all of this in a cooking class last week in 3 1/2 hours with no help- I slept very well that night! So, You can do it too. Just follow my recipes carefully-read them first. I like to read them the night before I cook/prepare them. and again just before making them. Buy my cookbook even if you only use the Thanksgiving recipes!

Take a deep breath, have a glass of organic wine, relax and have a very Happy Thanksgiving. From my heart to yours…may you have much to be grateful for this year. I am so grateful for many things/people including everyone who have been so supportive of my mission in helping you change your life with delicious, healthy food. Thank you for all your continued support and passing the word about my blog and cookbook.

Many Blessings, Be Well and Happy Thanksgiving, Chef Lauren Hoover-West

Filed under: Uncategorized Tagged: Dairy free Apple Crisp recipe, Dairy-free Mashed Potatoes, Gluten Free Apple Crisp, gluten free Thanksgiving, Gluten-free & Dairy-free Dutch Baby Pancake, Gluten-free & Dairy-free Pie, Gluten-free Smoothie, Gluten-free Stuffing recipe