Today was the MOST wonderful day I've had in a long time! It was first day in at least two months, where Jackson and I had NOTHING planned. I didn't have to work, didn't have errands that had to get done, and I didn't have to work (wait, did I say that one already??) After a brief workout in the morning, we proceeded to 1) finally put up and organize our family photo wall, and 2) get a start on the holiday baking! Holiday baking is probably my favorite thing to do. Seriously. I LOVE IT! But since I still haven't been feeling great (I'm 15 weeks now!), I've been worrying that I wouldn't have the time/energy/stamina to complete all that I've been wanting to. Today was the day though! Even though I wasn't 100%, Jackson and I gave it a go...and I didn't sit down all day.

Okay, to the good stuff. Here's what me and my little helper were up to in the kitchen all day...

The Spunky Coconut's Chocolate Hazelnut Spread aka Homemade Nutella was first on the list! Oh my gosh this stuff is to die for! There is coconut in it, but it's very subtle. The smell of coconut has been making me sick this pregnancy, but I hardly noticed it in this treat! It was easy too, except for getting the skins off the hazelnuts. I gave up on the last half and the spread still came out delish, so I wouldn't stress too much about that.

We also tackled homemade sugar free rice crispy treats from the Gluten Free Goddess, which have been on my to do list for months.

At first, I wasn't crazy about them, because they aren't that sweet. But after a few bites, I felt like my tastebuds reorganized because then I began to love them. Warning to all the marshmallow crispy treat fans....these are quite different although the texture is amazing. It will take some time adjusting :)


Homemade granola was also on the list today (can I just say how helpful it is to have a double oven!!). It's VERY low in sugar...I used 1/2 c organic brown sugar and 1/4 c coconut sugar for FIVE mason jars of granola! There is also a bit of raw honey, brown rice syrup and no sugar added applesauce that help provide a bit of sweetness.

I also tried my hand at reduced sugar truffles...these were not as much of a success although quite tasty. The recipe is from dietdessertndogs.com and do taste quite good, I just had trouble cutting mine to make them look as pretty as she does.

Jackson was a good helper and a good taster. We practiced learning to lick the spatula (so wish I had pictures of this as it was SO cute!). His favorites were the granola and the filling for the truffles. Jackson enjoyed getting to play in the kitchen with me...he even wanted to dress up with beautiful jewelry like his mama too...

Pretty sure I'm saving this for his wedding day!

I think we did pretty well for a pregnant lady and a toddler!

Hope you all have fun preparing gifts for others during this season of giving....Merry Christmas and Happy Holidays!

 K

Catching up and then a few words on ADHD

As I sit down to write this newest post, I'm realizing just how long it's been since I've posted! Wow! Sorry for my slacking, but as usual, I have good couple excuses...

The STOVE IS GONE!!!! We have a beautiful glass top double oven which is amazing! And beautiful quartz countertop that has sparkle in it! We still have flooring and backsplash to do, so there will be more pics to come, but we're getting close!

My other really good excuse for my lack of posting is that I'm (drum roll please!!!) PREGNANT! So with pregnancy come exhaustion. Absolute, complete exhaustion. It's been all I can do to stay on top of paperwork at work (and let's not even chat about quality...) so the blog has been low on the totem pole. However, I have lots of ideas for blogging, but I need time!!

But, to start things off, I'd like to chat about ADHD. This is something my husband and I have been coming across lately. First, a few stats from the CDC:

• The American Psychiatric Association states in the Diagnostic and Statistical Manual of Mental Disorders (DSM-IV-TR) that 3%-7% of school-aged children have ADHD. 1  However, studies have estimated higher rates in community samples.
• Recent data from surveys of parents indicate that: 
  [Read article]
•  Approximately 9.5% or 5.4 million children 4-17 years of age have ever been diagnosed with ADHD, as of 2007.
• The percentage of children with a parent-reported ADHD diagnosis increased by 22% between 2003 and 2007. 
• Rates of ADHD diagnosis increased an average of 3% per year from 1997 to 2006 [Read article ] and an average of 5.5% per year from 2003 to 2007. 
• Boys (13.2%) were more likely than girls (5.6%) to have ever been diagnosed with ADHD. 
• Rates of ADHD diagnosis increased at a greater rate among older teens as compared to younger children. 
• The highest rates of parent-reported ADHD diagnosis were noted among children covered by Medicaid and multiracial children. 

ADHD is on the rise, there is no question about that. The question is why? ADHD falls on the same "spectrum" as Autism and related disorders...could the reasons for the rise of each be connected? It is intriguing, especially as I'm so convinced that our poor diets and toxin exposure are components of the rise of Autism. So it was interesting to me to come across on ADHD and gluten intolerance. As you read in my previous post on gluten, there is evidence that gluten intolerance and sensitivity is under diagnosed and potentially a root cause of many conditions. The protein in wheat can cause a reaction in the gut which can an inflammatory reaction and result in behavior challenges (which is why many children on the Autism Spectrum seem to improve with a gluten free diet). It can take months for a gluten free diet to work it's magic, give it at least six months. 

Here's another issue I have with ADHD (directly from Dr. Mercola):

ADHD involves a cluster of symptoms that include inattention, hyperactivity, and impulsive behaviors. There is no definitive diagnostic tool, such as a brain scan, to determine if you have ADHD. There’s only subjective evaluation, and, for better or worse, teachers can play a significant role in this evaluation.

Most children display a combination of these two traits, and may also show the following symptoms:

• Frequent fidgeting or squirming
• Feels restless or often runs and climbs excessively, or leaves his or her seat in the classroom when not appropriate
• Has difficulty playing quietly
• Talks excessively, interrupts often, and may blurt out answers to questions at inappropriate times
• Always seems on the go
• Has difficulty waiting his or her turn

As you can see, many of these “symptoms” could describe most children at one time or another! Therefore, only those who struggle with inattention and hyperactive or impulsive behaviors around the clock are candidates for the ADHD label.

Children who display these symptoms at school but not at home or with friends are not considered to have ADHD. Likewise, with children who display symptoms at home but not at school.

So if we look at these behaviors, how much of this could be related a high sugar diet? Almost all junk food and snack foods contain sugar and/or high fructose corn syrup. These foods affect your neurological system and can cause kids to be jittery and have difficulty focusing...do those fit the diagnosis criteria above? Yep! Think about the junk food that majority of children in this country eat. Think about the food in our cafeterias? It's all loaded with sugar to make it taste good. 

More on the theories of causes of ADHD from Dr. Mercola and his research:

• Sugars and Grains.  Children who consume highly processed foods loaded with high fructose corn syrup and fruit juices tend to have a higher rate and severity of these symptoms. While organic whole grains are superior to processed ones, many children with ADHD do not respond well to most grains, especially wheat.
• Genetic factors -- Some scientists are now aiming their research at finding genes that may make a person more susceptibleto this disorder
• Environmental toxins -- A 2006 study found that a mother's use of cigarettes, alcohol, or other drugs during pregnancy could increase the risk for ADHD. Exposure to lead and mercury may also cause ADHD symptoms, and pesticides and the industrial chemicals polychlorinated biphenyls (PCBs) have also been named as potential culprits.
• Allergic reactions -- Chemically-sensitive people may exhibit ADHD symptoms when exposed to something as simple as clothing washed with perfumed and chemical-laden soap. Permanent press or stain-resistant products also contain chemicals that can initiate ADHD-like reactions in sensitive individuals.
• Processed food additives – Certain food dyes and other additives may cause ADHD-like symptoms. These chemicals have a particularly pernicious synergy if they are combined with sugars such as fructose.
• Increased number of childhood vaccinations – One 2007 survey found a strong correlation between rates of neurological disorders, such as ADHD, and childhood vaccinations. Vaccine adjuvants have also been associated with ADHD-type neurological problems.
• Emotionally unstable home environments  Stress is the frequently unappreciated and overlooked variable that can easily worsen ADHD. If the parents are having trouble in their relationship this can easily influence the child’s behavior.
• Increased rates of birth interventions. This can result in birth trauma and lack of oxygen in the newborn, which significantly increases the risk of developmental delay.

When it comes to treatment of ADHD, doctors almost always turn to prescription medication. This infuriates me! These are KIDS! Giving them a powerful drug is not the answer, especially when diet changes and increased activity levels are showing to be as powerful. In my opinion, and the opinion of many, is that kids are being over diagnosed. So if a child is mis-diagnosed and then given a prescription medication, what will that drug do to that middle schooler who didn't really need it in the first place? How many drugs have come off the market recently because of side effects that are just now showing up? With prescription drugs we can never be too safe.

One more personal thought on the case: Because my husband spends his days with high schoolers, I get a very different perspective on many situations. The ADHD issue frequently comes up for him as he is dealing with teens and their IEPS or 504 plans. Because of his relationship with the kids in his school, he is also very aware of their sleeping and eating habits. Few go to bed before midnight (school starts at 7:30), nearly all of his students will admit that while trying to complete homework, they also have their cell phones, televisions, and computers on and are actively using social media (i.e. Facebook). I can barely have the TV on and complete a coherent blog post at the same time! Many rely on heavy doses of caffeinated beverages to keep going during the day. Our kids are eating a poor diet, over consuming caffeine, sleep deprived and over stimulated by our gadgets....it's no wonder we have an increase of diagnosed ADHD on the rise! Because of all that over stimulation, it wouldn't surprise me that when put in a quiet room (i.e. a classroom), many of these kids would not know what to do with themselves. How many of us have "quiet time" any more? I don't have ADHD but I definitely have a hard time staying still for too long (well, not since being pregnant....I could lay on the couch all day!) I didn't do a formal survey for the above information, but talk to a few teenagers...you'll see what I mean. 

If you have ADHD, have a child that has ADHD, or know someone who does, thinking about improving diet and exercise first before resorting to medication. This is a much simpler, most cost effective, and life-long way of dealing with behavior and concentration challenges. 

Here's hoping it won't be another month and a half before I post again :)

Food Combining

So, in the quest to find out how to fix my acne, I'm nearly there. I've given up gluten and coffee, which has gotten me really close. I've also given up processed/refined sugars and rarely, rarely have dairy and I've cut our meat consumption in half.  In this quest, I stumbled across a book called The Beauty Detox Solution which talks about a completely different way of thinking about food. Before I dive into it, I want to also put a disclaimer on it: it makes you obsess about how you eat. So much so, that my eating-disordered alias came out if full force, so I had to tone it down a bit. I have taken most of the lessons to heart and implemented them ~75% of the time. You can click on the book title from my Widget list on the right hand side of this blog or you can view it at my e-store through Amazon. 

Food combining is based on how your body processes and breaks down food. By not eating in the correct order, the food basically builds up in your intestine because it is unable to be digested and becomes toxic, resulting in a multitude of health issues, including acne, gas, and constipation.

Here are some of the rules:
1. Eat raw food first to coat your digestive system with enzymes to help break down the food. If you eat fruit, wait 30 minutes before eating your meal.
2. (this one is the hardest for me) Don't eat starches and proteins at the same meal (yes, no more spaghetti bolognese or eggs with toast).
3. Eat only one type of protein at a meal...no more surf-n-turf dinners...
4. Don't mix acidity foods with carbohydrates (no OJ with that morning cereal or vinegar with your olive oil and bread).

The other thing mentioned is to not eat protein until the end of the day; because it takes so long to digest, it backs up everything else in your colon. This has been the hardest for me because I used to love starting the day with my green smoothie and one egg, but now I try (and do) get by with just my smoothie.

When I was following this closely, my skin really cleared up after just about five days. But as I mentioned above, it made me just crazy about my food and I caught myself doing mini-binges so I had to stop. I went crazy thinking when was I going to eat, what was I going to eat...and I could never be caught unprepared. So I keep the rules in the back of my head and adhere to them when possible. If we are having meat, we usually just have vegetables and no carbs. When we have pasta, I rarely mix in meat, and it's mostly a vegetarian meal. And no more eggs in the morning (so now they are a wonderfully easy meal on a Friday after a late day of work). I also always try to snack on raw veggies as I'm making dinner.

And of course, after all that, I'm having some hormonal issues which are making my skin crazy right now...plus the change in weather so I'm trying to be a bit cleaner about the eating...so fun this time of year :) On the upside, I am getting ready to begin experimenting more with gluten free pie crusts and homemade sweet pumpkin so that I can make homemade pumpkin pie...stay tuned for my successes and failures!

Have any of you tried this? Let me know your thoughts....

K

Stella and Dot...my latest adventure

If I never have a little girl, at least I'll have had this moment :)

And speaking of jewelry!!! I've always been a believer that things happen for a reason. Three weeks ago, I met a nanny who sells Stella and Dot jewelry and I instantly fell in love (with the jewelry) and became a stylist two days later. Stylist is just a fancy title for jewelry seller :) But I'm loving it! And I'm in LOVE with the jewelry! Check out the website www.stelladot.com/katielarson. If you are interested in being a stylist, let me know, I'd love to train you! If you want to host a party, let me know! (Hostesses gets lots of bonuses!) If you want to shop, you may use my Stylist ID when you check out: 130117 or you can search my name, Katharine Larson.

The fall/holiday collection has beautiful rose gold pieces that are gorgeous! They also have a 'girls' line for all the young ladies in your life (I'll be doing Christmas shopping at the Stella and Dot website this year!). All of the jewelry is made abiding by Fair Trade practices, isn't that great! They also have a unique bracelet that during the  month of October, 100% of the proceeds will go towards Breast Cancer research. Check out this link; it talks about the foundations that Stella and Dot support and that you can support too with the purchase of their one-of-a-kind bracelets. 

I know this subject doesn't have much to do with my usual blog topics, but it sure makes me happy! (And I'm told that a happy wife = a happy life!) 

Let me know if you have questions, I'd love to talk to you about it.

K

Sweetness in a Bottle

I have a sweet tooth, a really BIG sweet tooth. It used to be so bad that I could put away a gallon of "Light" ice cream without blinking (the thought of it now makes me sick to my stomach). My point is, once I put sugar into my mouth, I couldn't concentrate until I could get another bite in....and so the painful cycle began. Things got better when I moved in with my now husband, because he could at least distract me from the sugar cravings. After my son was born, I was spoiled with an increased metabolism and got re-hooked on having sweets on a regular basis because I could get away with it. But as I began to find alternatives to cooking with flour, I discovered a world of healthier baking and cooking. A world that used no gluten, no dairy, a rare egg or two, and no refined sugars. Because I love to bake, I was willing to try any new recipe, but secretly I was wondering how on earth something could taste good without sugar. Little did I know about what I was going to discover...

Maple Syrup: You have to use the real stuff, none of that pancake syrup loaded with high fructose corn syrup. Grade B is the best and offers a higher mineral content that refined sugar and also contains low levels of anti-oxidants. One of the minerals is manganese, which supports overall body function and lowers trigylceride levels. Zinc acts as both a mineral and antioxidant and strengthens the heart by repairing and replenishing endothelial cells. Together, Manganese and Zinc support the immune system (they are also both important for male reproductive health).

Stevia: I have always been skeptical of Stevia, just as I have been skeptical of Splenda and Nutrasweet, but turns out it is rather quite safe and been around for forever. It comes from the Stevia plant and is available in liquid or powder form. I have mainly used Stevia in my cookie and banana bread recipes and really like the added sweetness it gives baked goods that are made without refined sugars. I have also occasionally thrown it into a smoothie that I can't get quite sweet enough.

Honey (especially raw honey): Raw honey is anti-fungal, antibacterial, and anti-viral. Raw honey also contains many anti-cancer fighting properties, phytonutrients, and anti-tumor properties. When raw honey is extensively heated, it's amazing properties disappear, so try for the raw varieties when you can. There are so many local beekeepers here in the PNW, so look to buy local on this if you can.

Coconut Sugar (or palm sugar): this is a great substitute when you can't substitute liquid sweeteners for dry; I use it in a 1:1 substitution for brown sugar in my cookies. Palm sugar is definitely not as sweet as sugar and will give your baked goods a dark hue, but it won't raise your blood sugar like refined sugars do. Don't make the assumption, like I did, that if palm sugar is a healthier option that palm oil is too; as far as I can tell, it's not and it is better to stay away from palm oil when you can.

Brown Rice Syrup: This is a great alternative to sugar and one that I love using in my banana bread. It is not really that sweet to the taste, but when baked, creates a nice subtly sweetness that makes baked goods yummy. If you stay away from gluten, make sure you find a gluten-free variety as some brands are made with barley.

Agave: I saved this one for last because I recently changed how I feel about this sweetener. It is touted as being a great alternative to sugar because it doesn't raise your blood sugar like white sugar does. I recently found out that agave has higher levels of fructose than high fructose corn syrup. Granted, it is not processed or fake like HFCS is, but such high levels of fructose can be hard on our bodies. I will still use agave (made from the same plant as tequila), but I'm not using it as much, and trying to use raw honey more.

Since discovering and only using these sweeteners, my sweet tooth has diminished. I still love my sweets at the end of the day, but I don't feel out of control like I can't get enough, and I feel very satisfied with a much smaller serving. Additionally, when I now eat something that has processed sugar, it tastes WAY too sweet and is unappetizing. I thought that would NEVER happen!

Let me know if you have any questions about using these sweeteners.

Finding the Perfect Coconut Milk...and Then Making Yogurt

I recently did some research on Carrageenan and found countless articles on how awful it for us to consume, so I sent an email to Kelly over at SpunkyCoconut.com, who I follow religiously. She and I had a discussion on the best and safest coconut milk on the market. She then sent an email to the makers of Native Forest Coconut Milk who reported that although some BPA is present in their cans, it's as little as 0.2 parts per billion. That doesn't sound like much to me, but what do you think? I have just been so eager to make my own yogurt ever since I read how easy it is from Kelly's website and also from her latest cookbook, but I needed to use coconut milk. So I gave it a shot tonight...it's still warming on the stove. I had bought a yogurt maker and guess what? It totally didn't work, and I mean that I went to plug it in and it didn't warm up. So I reverted to keeping it warm in glass jars while in a shallow pan of simmering water. I really hope it works, but if it doesn't work, I will be sending it through the ice cream maker. I'll keep you posted when we try it tomorrow.

On another note, I also made this wonderful ice cream recipe tonight: Vegan Caramel Apple Ice Cream. I have just fallen in LOVE with cashews lately. They are sooooo creamy and yummy. You can also try this recipe that I discovered in a cooking class I took today: take raw cashews and grind up with water in the food processor. You can determine the thickness based on how much water you put in. We had this and melted chocolate to dip fruit into...it was heavenly!

And on one more note...here are the latest pics of the house. We had it painted this weekend and although we now wish we had gone one shade darker on the house, we think with some black shutters and a black door (the paint job done on this today is temporary), the house will actually look like it's not from the 1960s.

Hope you all had a fantastic weekend!

Mama's Famous Chocolate Cookies

Okay, so I finally got brave enough to create a gluten-free, refined-sugar free version of my mom's famous cookie recipe. Are you ready for this?? They were not only approved of by the hubby, but also my niece and my mother-in-law!!

1. Cream three stick of organic butter (or dairy-free margarine like Earth Balance) with 1c. coconut palm sugar with 1/2c. brown rice syrup (make sure it's the gluten free kind) and 1/2c. honey (preferably raw).

2. Beat in three eggs at room temperature

3. Beat in one packet of organic pudding vanilla mix (do not use the Jello Brand as it is full of chemicals) and 1.5 tsp of organic vanilla extract (the real stuff, not the imitation). I also added 10 drop of stevia but I think you could get away with not using it, the cookies just won't be quite as sweet. (This is "secret ingredient" in my mom's amazing cookies!)

4. Beat in gradually a mixture of 2c. of a gluten free flour mix (I make my own, but you can buy them in any grocery store; Bob's Mill is a popular one, but there are others), 1c of gluten free rolled oats (oats are naturally gluten free but almost always share a factory with regular flours so is therefore contaminated), 1c. coconut flour, 1tsp of each xanthan gum, baking soda, and baking powder.

5. Then add 3c. of a chocolate chips; we use dairy free Enjoy Life mini chips, but you can use whatever you like.

6. Bake at 350 for 12-15 minutes depending on your oven. They should light brown and slightly soft to the touch; they will harden as they cool. If you like them a bit more dough-y, like my husband, cook them a minute or so less.

I added a few links for some harder to find items in case you need them. Enjoy!!

Hair Today, Gone Tomorrow

Okay, such a cheesy post title, I know. But appropriate. On Wednesday, I went in to have my locks chopped (at my favorite Oasis Spa in Woodinville), and donated to Locks of Love. I was nervous going in but also excited. My hair was so long and thick that I couldn't really wash it anymore; I just couldn't get it all wet, let alone lathered up to get it clean. I had a wonderful hair stylist (who may have gone a little snip happy), but still did a wonderful job. Part way through the hair cut, she began to tell me about this "new" Keratin treatment that was safer than the Brazilian Keratin treatment. She said it would make my hair more manageable and beautifully straight. I was so tempted (although less tempted when I heard about the price tag-$75), but knew I should probably do my research first. It does seem like the new version of the Brazilian treatment is safe as they do not use formaldehyde and they claim to use no harsh chemicals. I am still tempted to try this, although now with short hair, it's less of a big deal (and unless I win the lottery, I'm not willing to pay the price for a short-term--6-8 week--straightening product). If anyone out there has tried it let me know thought! Here are a few pics from the big day:

Food Wax

Today was a very busy day in the Larson kitchen. As I prepare to head back to my day job (or the one that earns me a paycheck), I'm trying to get as much baking done as I can because 1) it distracts me, and 2) I've just been having so much fun trying different recipes and seeing how the husband and baby respond. Today was an exceptional day. I started off the afternoon baking Zucchini Brownies from a favorite blog of me: www.athomewithginac.com. I really made these for a friend who is in the hospital, but of course, I couldn't give him ALL of them, so we selfishly kept the rest of them for ourselves. Mine aren't as pretty as Gina's, but they tasted so incredible.  They almost didn't come to be, however, because I nearly ate all the batter :)

As those baked, I cut up eight gala apples to make Crockpot applesauce...can you say, Yes Please!! No peeling, no baking, and no sugar!! You place enough water in the Crockpot just to cover the bottom and then toss in your apples. Cook on low for six hours. These almost leads me to tonight's post, but I'll get to it in a minute, I just want to finish with our afternoon of cooking. 

For dinner, I made burgers from a friend's cow. And when I say 'friend,' I mean a poor college student intern who has had to put up with me the last three months...(yes, her family owns many cows). The cows are all grass fed; the taste is a bit different, but we are getting used to it. It agains reminds me of how important the diet of the animal is that we are eating (they are supposed to eat grass after all, right?) Grass fed beef has higher levels of omega-3 fats which is just another good reason to eat this type of meat. The burger was simple: kelp salt, pepper, oregano, and a few sprinkles of Herbamare seasoning. On the inside of the burger, a surprise piece of smoked mozzarella cheese! Mmmmmm so yummy and Jackson couldn't eat his fast enough!!

And I have to brag that he ate more broccoli than both me and Jeff!!

Okay, on to tonight's blog...so I used to buy my organic apples from Costco. I LOVED that they provided healthy organic produce, until one fateful day they didn't have the organic apples (they ran out). So I ended up at my favorite store, PCC, to buy their much more expensive apples. Right off the bat, I noticed a difference: there was no wax coating the fruit. When I got home and finally tried one, I couldn't believe the taste different. The fruit was much sweeter and more vibrant than any other apple I had eaten at Costco. Since then, I've been meaning to research fruit waxes to see why they are used and if they are harmful. Here's what I have found:

• Waxing primarily helps limit water loss, preserve the look of the fruit, prevent mold growth, and extend shelf life. 
• The waxes on food are similar to those used to shine floors, furniture, shoes, and vehicles. Derived from petroleum and natural sources, they often contain some combination of paraffin, shellac, carnauba, polyethylene and synthethic resins. Due to its high melting temperature, the wax cannot be washed off and often used as a vehicle for applying bactericides, fungicides, growth regulators and dyes.
• The FDA has limited research on the safety of waxes and are labeled "generally recognized as safe." 

As much as I wanted to, I couldn't find any definitive evidence that the waxes are bad for us, but most of it was anecdotal and not based on anything than personal opinion. My opinion is that the wax seems to distort the taste. I also am such a purist, that I don't believe I should be putting chemically made waxes in my body. I did read that using vinegar is helpful to wash off the wax, but I haven't tried it, because I'm now a convert to the local, non-waxed organic variety :) 

I also just added "My Favorites" from Amazon.com. I thought this might be helpful for some of you to find some of my favorite things. I'll keep updating it, but there's a pretty good list of things right now. Full disclosure: I get a little kickback when you use my link to purchase. 

Blessings in the Garden...

So I just have share a quick little story: we found our first tomato this morning!!! Jackson helped pick it right before dinner. I was going to put it on our salad, but then I had a thought. What if I cut it up right in front of Jackson? Maybe my non-tomato eating son will actually want to eat it? Well wouldn't you know, Jackson ate the whole thing! (well, Jeff and I did get a bite or two) But literally I couldn't cut him pieces fast enough. All I have to say is that this is why we have a garden; the power of growing something in your own backyard is truly amazing.

Mmmmmm....Chlorophyll.....

Okay, so just a quick post tonight...Did you know that you can eat carrot greens?!?! I did not until just the other night! I am just so proud of our carrots from our garden, that I couldn't bear to waste the greens, so I did a little research and turns out the greens, although a bit bitter, are full of chlorophyll, which helps to fight cancer! So, I just chopped them up and added them to the dish I was making. And then I did it again tonight. They do have a bit of a different taste to them, but if you chop them like you would parsley you'll hardly notice. You can stir them into your dish or just garnish on top...I feel healthier already! (sort of)

PS: You may have trouble finding greens since most grocery stores chop them off, but you will find many a topped carrots at the farmers market or PCC...

Back to Reality...

So we returned from our sunny, sunny vacation to dreary rain, totally Seattle-style. But, the day was brightened up by picking the many yummy veggies ready to eat from the garden. We picked carrot and sweet onions to make this for dinner tonight and then Jeff and I celebrated our reunion by enjoying the new So Delicious Coconut Ice Cream without added sugar! Oh my gosh, the mint chocolate chip was unbelievable. There was only one ingredient that I didn't know about that I had seen in several places, but never took the time to look up. It's carrageenan. Have you heard of it? Well here's some info: It is a seaweed extract common in the Atlantic Ocean near Britain, Continental Europe and North America.  

Things like liquids and cheese can be even more problematic, because their natural inclination is to separate, foam, melt, precipitate, et cetera, especially after they bounce down the road for a thousand miles.

That's why many foods contain chemicals known as gums. Two gums that are pretty familiar are gelatin and corn starch. If you look at processed food, you see all sorts of other gums like carrageenan, xanthan gum, cellulose gum, locust bean gum, agar, and so on. Food scientists (not cooks -- food scientists make processed foods) use these substances for four main reasons:

1. They thicken things: Ice cream, marshmallow fluff, pancake syrup, etc., all benefit from thickening.
2. They emulsify things: They help liquids to stay mixed together without separating.
3. They change the texture: Generally, a gum will make something thicker or chewier.
4. They stabilize crystals: A gum might help prevent sugar or ice from crystallizing.

Now, there are some concerns with this ingredient, although it does seem to be all natural in that it comes from seaweed. There was a study that connected carrageenan to cancer in mice, although it was a different "grade" of carrageenan than is used in food. But the lead researcher still had concerns regarding the type that is used in food. Dr. Weil reports that it would be a good idea to avoid products containing this ingredient and I have to say that I agree. It will be particularly important to look out for this ingredient if you eat a lot of soy products, as it is very common in these foods. Thankfully, there is an alternative! Larry and Luna's brand of coconut ice cream is so yummy you won't believe that it's not real ice cream. They have fantastic flavors but they do use agave as a sweetener, which is also an ingredient to consume conservatively, and they are a bit higher on the calorie count. However, this brand of ice cream is so creamy and rich, a few bites will do you just fine. 

As we're getting into the house remodel (we just found out that we will be without countertops for two weeks) and I am returning to work, I'm hoping to continue the blogging on a weekly basis...see you soon!

The Hidden (but maybe not so hidden) Dangers of French Fries

Okay, so we all know that french fries are not the healthiest option when it comes to food. But we still LOVE them! Even I, who stays away from greasy, fried foods 99% of the time, is so deeply tempted by french fries on my hubby's plate, that I have to at least try one (or five), ya know, just to make sure they taste good. Well I stumbled across an article on the hidden dangers in this beloved food. It's called acrylamide (sounds healthy, doesn't it?) In my research for this blog, I have to say that for once, the  FDA has taken an appropriate stance on this. Acrylamide is found in foods that are cooked at 280 degree Fahrenheit and greater. Sadly, potato chips and french fries were found to have the highest concentration of this chemical because it is created during high heat baking, roasting, and frying (cigarette smoke is the other big producer--sad to have such popular food lumped in with nasty cigarette smoke). It is also produced industrially for products such as grout and plastics, but it also to make cosmetics (here's my blog on safe cosmetics) At this link, you can find out how it's produced, since I'm going to focus on why it's so awful for us. Acrylamide is regulated in our water system by the EPA to keep it to a safe amount. Wait...hold up. A safe amount? This is a chemical that has links to cancer, and there's a safe amount? And now I'm back to why I despise most of our government programs. Here's my blog on safe water for more information on that. But sad news for the FDA is this: although they took a stance on this chemical and even held some meetings dating back to 2002 through 2005, they never seemed to come to a conclusion as to what to do (according to their website). There was no widespread release of this information. (Did you hear about it? I didn't...) This was a Swedish Study that began the whole discussion years ago. From the FDA:

On April 24, 2002, researchers at the Swedish National Food Administration and Stockholm University reported finding the chemical acrylamide in a variety of fried and oven-baked foods. The initial Swedish research indicated that acrylamide formation is particularly associated with traditional high temperature cooking processes for certain carbohydrate-rich foods. In response to concerns about the potential risk of foodborne acrylamide based on the known toxicity of acrylamide at much higher doses than those seen in foods, the FDA began to analyze a variety of U.S. food products for acrylamide. 

But guess what, no company has to disclose that acrylamide is present in their product...why? Because it's a by-product of processing, not an ingredient (here we go again with why I hate the FDA). This is just another reason why, as a country, we need to get back to our roots and return to eating whole, unprocessed foods whenever possible). Acrylamide can be absorbed through skin, breathing in, or consuming foods. Remember that "regulated water"? 60% of what comes in contact with our skin gets absorbed into our blood stream, so with every shower you are absorbing minute amounts into your body. Another reason to "go green" and shorten your showers (shh...don't tell my husband I said that).

Okay, so back to why this chemical is so awful for us:

Several animal studies have linked it to cancer; albeit in high doses, but there hasn't been any tests at lower doses and who knows exactly how much is a "high dose" let alone how much we're actually exposed to on a regular basis. There was one human study that resulted in a "positive association" between acrylamide in food and breast cancer.

 "The findings show a positive association between an increased acrylamide-haemoglobin level and the development of breast cancer after adjustment for smoking behaviour. The risk of breast cancer doubles with a tenfold increase in the acrylamide-haemoglobin level. A tenfold increase in the acrylamide-haemoglobin level corresponds more or less to the difference measured between the women with the lowest and highest exposure. The study also shows a stronger association for estrogen receptor positive breast cancer."


http://www.sciencedaily.com/releases/2008/01/080111231742.htm


So what can we do? Well, for one, avoid fried foods when you can, and of course, don't smoke! But acrylamide also hides in unusual places...I wanted to paste the table the FDA created that lists out the foods and the amount of this chemical that is present in them, but it was just too long. But I STRONGLY encourage you to view this link. Here's just a few of the hidden places acrylamide is lurking: Gerber baby food (even their organic brands), Enfamil Formula, Similac Formula (among other brands), Beech Nut baby foods, Boca Burgers, every brand of potato chip, General Mills and Kellogg's Cereals, certain brands of soy sauce, roasted and smoked almonds (certain brands), Ghirardelli's unsweetened cocoa, Libby's canned pumpkin, and just about every brand of coffee...

I could go on and on, but I'll let you skim through it, as it is truly disappointing. So many "healthy" processed foods were on there, which bummed me out.

The moral of the story, be very careful of what you eat. It will be impossible to avoid this chemical all together unless you are on a raw diet, so moderation is key.

Here's to healthy eating!

A New Way To "Farm" Fish

Early this week, my parents, my hubby, and the little one headed up to Redfish Lake for the afternoon and to enjoy an early dinner at the wonderful restaurant at the lodge. Two of the menu items were for salmon (one of my favorite foods), but before ordering, I had to find out if the fish were farmed (bad!!) or wild caught (less bad!). The waitress reported that the salmon was ocean farmed. What? I had not heard of this, so I knew immediately that I had some research to do.

Ocean farmed fish means that the fish were raised in their native waters, but caged in. They feed on their normal food but are protected from prey. NPR wrote a great article (they are not always my favorite news source, but they did a good job here) that addresses the specifics ("farms" occur many miles from the coast to lessen the environmental impact than typical farms) but also the controversy regarding the fact that the fish that are being farmed are major predators and that breeding them in captivity puts stress on the ecosystem. 

The drive behind this new wave of farming is that demand for fish has increased so dramatically in the last few years that the natural supply can no longer keep up with the demand. This is a fairly new practice of raising fish and seems like it would have the same concerns (albeit very few) as wild caught fish (mercury is still a concern even in wild fish). Until we have some research assess the mercury content of these fish, I'd say that they are okay to eat in moderation (like on a very special night out). I will however, continue to only buy fish at my local PCC because they actually test for mercury in all the fish they sell, so that I can rest assured that the levels are zero. 

Lymphatic Vacuum Massage....say what?!?!?

Okay, so I had the craziest thing done to me the other day (at the encouraging of my mom...). I had lymphatic vacuum massage, otherwise known as Vacumie. If you have read my previous posts, you know my frustration with my face (I mean, I'm 29 years old and I'm struggling with acne?!?! Really!?!?!). Well, my mom works with a reflexologist in Sun Valley who also uses a vacuuming technique (similar to cupping which is an old healing method used for thousands of years all over the world) that stimulates the lymphatic system. Her hopes are that if we empty the toxins from my body, it can help my skin heal itself. The lymphatic systems aides in the immune system in destroying pathogens and filtering waste, removes excess fluid, waste, debris, dead blood cells, pathogens, cancer cells, and toxins from these cells and the tissue spaces between then, and it works with the circulatory system to deliver nutrients, oxygen and hormones from the blood to the cells that make up the tissues of the body. So with that knowledge in hand, I walked into this appointment not having a clue what was coming my way...

Oh yes, it's really a suction machine. And by that I mean it literally sucks up your skin...craziest thing I've ever seen! The idea is that because fat cells store toxins the movement of the vacuum over the skin helps to break up the fat cells as well as bring blood to the cells to help temporarily increase circulation to help flush out the toxins into the lymph so that they can be excreted from the body. An added bonus?? It helps with the dreaded cellulite!! Woot-woot! (Cellulite is hardened fat cells)...Well, except that you have to do it somewhat frequently (which the Larson budget does not allow for). The whole procedure took two hours and was not relaxing in the least (in case you were wondering). 

I'm not sure if it will work (it's not an immediate fix), but I will tell you that it made me break out a bit in weird spots on my face, so maybe that means it is pulling out toxins? Not sure, but it was a cool experience.  Here's a video if you are more curious about it. This service is offered everywhere, just Google it, you won't believe how common it is in spas and in naturopathic facilities. 

Let me know if you have tried it or have questions :)

I've Missed You!

Okay, okay, I know, I haven't been around much and I apologize profusely, but we've been really busy...

learning to jump... (not sure if the video will work, but I hope so because it's so darn cute!)

 Meeting truck drivers from across the country....

 visiting Snoqualmie Falls

 Learning to drive a car with Isa...

 Ah....the dreaded (but welcomed!) house remodel...

 Trying on Daddy's shoes

 The Kla Ha Ya Days Parade with Grandma and dear friends Jamie and Isa

 Sharing giggles with cousin Claire

 Maple Bacon Ice Cream....yummmmm

 Ah, more remodel projects...hardwoods throughout the house!

Our POD arrives! We are having the hardwoods refinished, so out goes all the furniture!

Helping Daddy do some work! (He actually has the screwdriver accurately in the screw hole)

Playing at the park

Painting!! New colors are various shades of gray...yours truly did the painting while hubby had basketball practice...
There were several nights of 12-1am bedtimes...passed the time by watching America's Got Talent...

Our first garden carrots!

Okay Mama, but I'm VERY busy right now...

And LOTS of bubble fun!

Cabinet choices...

more choices...

Summer vacay officially begins with pool time at the Airport Mariott

Sleepy time at the hotel...

The first hike of the trip

Jackson enjoys a well earned rest after the hike was completed...all that hard work requires a snack break!

I've been trying to spend time off the computer as well...but I'll be back to the blogging world soon!