02.02.2013

Orange-Lemon Jello Stars

Let me introduce Katie from www.girlmeetsnourishment.com!

I found Katie’s blog just about a week ago. I e-mailed her telling her how much I loved her blog and mentioned that she should join the VGN network (the blog network I am in). I find out that she is already in the works of becoming a VGN blogger. I am super excited to have connected with her, because I know that all you will just LOVE her recipes and personality!

Arthritis is a curious condition. You feel stiff and it hurts to move whatever part of your body that is affected. But I am getting ahead of myself, let me first tell you a story.

When I was a youngster, I lived on Long Island which is part of New York. I was in first grade sitting in the very front seat of the bus. The bus driver stopped to let some kids out, and I wanted to stick my hand outside to see what the temperature was. Before I knew it, my hand was closed in the bus door right at my knuckles. While it was very uncomfortable, I was too afraid to tell the bus driver that my hand was stuck fearing that I would get in trouble; so I sat forward in my seat with my hand closed in the door until the next bus stop. After my hand was released, I sat quietly back in my seat and vowed never to do that again.

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A few days later, after a big dinner at my grandparents house, my Dad was sitting around the table with the rest of the “grown-ups” chatting. I was doing something in the kitchen and then made my way back through the dining room when my Dad asked me to come over. My knuckles were swollen, red, and large. I still hadn’t told my parents about the bus ride home, and I was sure that must have been what caused it. I told them about what happened on the bus but they didn’t seem to think that was what caused it. They quickly set up an appointment for me with a pediatric rheumatologist. Before I knew it, we were making regular trips to New York City to see a specialist for my Juvenile Arthritis. I began taking these disgusting tasting pills, and since I was too young at the time to swallow pills, I remember my family mashing the pills up into a powder and mixing them into my jello and yogurt. I can still remember the horrible taste!

My body healed itself!

My knuckles looked swollen and I was self-conscious of my hands because I felt they looked disproportioned to other people’s “normal” knuckles. But years passed and in that time, my body healed itself and my arthritis went into remission. I have since grown into my hands and now I do what I can to take care of my joints to avoid any flare-ups or arthritis in the future.

I am strong now!

What is Arthritis?

Most commonly, arthritis is known as an auto-immune disorder that causes your body’s immune system to attack the joints in your body, which results in painful inflammation and movement. However, there are several types of arthritis that have different causes:

  • Osteoarthritis, which is the most common type of Arthritis and usually affects people in their later years of life. It is caused by damage and the break down of the body’s joints over years of use.
  • Rheumatoid Arthritis (RA), which is when the body’s own immune system attacks itself causing painful inflammation in joints and eventually will start to breakdown the cartilage in the joints.
  • Gout, surprisingly, is also a type of arthritis which causes painful uric acid to collect in the joints.
  • Septic Arthritis (also known as bacterial or infectious arthritis), is caused by an infection that inflames the joints.
  • Psoratic Arthritis, which has symptoms similar to RA: painful inflammation of the joints that can causing swelling and be accompanied by psoriasis (a skin condition that causes scaly plaques on the skin).

Three Ways to Care for Your Joints

Since there is no cure for arthritis the best thing you can do is start protecting your joints now! These are a few tips I have learned to employ over the years that keep my body healthy and my arthritis in remission. Best thing about these tips, they are all natural and you can start doing them today!

1. Exercise

Getting regular exercise is not only good for your cardiovascular system and overall health, it’s good for your joints! Be sure to warm up first which will lubricate your joints and get your body ready for the exercise to come. Be sure to always keep good form when doing exercises and always stretch after a workout which will allow your body to recover. Keeping good form is especially important because any accidental injury we may cause to our joints can put us on the road to Osteoarthritis. Strength training is also important, because the stronger your muscles are around your joints the better protected they will be. Your body is an amazing thing, so just listen to it! If something doesn’t feel right, stop – it knows best!

2. Posture is Key

I am guilty of being a slouch but I do work hard to keep my posture good. I (try to) keep my shoulders down and my back arched just the right way. Keeping good posture protects your joints by keeping your body in natural alignment which causes less strain. Visit this excellent post on Thank Your Body to find three simple stretches for good posture.

3. Eat gelatin rich foods!

Say what? Eating jello is good for my joints? YES! And how sweet it is. Getting gelatin in your diet from rich, homemade bone broths or even homemade jello made with grass-fed beef gelatin is essential to keeping your joints and cartilage strong, according the Weston A. Price Foundation. Gelatin is such a superfood, and research has shown that getting adequate gelatin helped improve symptoms in patients with RA. Gelatin has so many health benefits far beyond what you can imagine, besides just helping to protect your joints, it does a multitude of other amazing things that can be found in the article “Why Broth is Beautiful“. But be sure when you start eating gelatin that it’s the good stuff, not the box you find on the supermarket shelf…in fact, make my recipe for Orange-Lemon Jello Stars below! It’s super easy. Protect yourself with a few of these babies:

Orange-Lemon Jello Stars

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Ingredients:

4-5 large organic oranges
1 to 1 and 1/2 cups organic lemon juice
3 and 1/2 tablespoons Unflavored Gelatin
3 to 5 tablespoons on raw honey (depending on how sweet you like it)

 

Directions:

1. Juice the oranges into a large measuring cup, be sure to use a strainer to catch all the pulp. I got about one cup of orange juice from my oranges and then I added another cup of lemon juice to it, bringing the total amount of fresh juice to 2 cups.

2. Next, in a medium saucepan, combine the gelatin, honey, and juice over medium heat. Whisk until all the honey and gelatin is dissolved and the mixture is warm.

3. Carefully pour into fancy ice cube trays and place in the freezer for 20 minutes (or allow to set in fridge for a couple of hours).

4. Pop out and enjoy these little treats that will keep your joints happy!

Cheerio!

Katie

Sources:
1. WebMD: Most Common Arthritis Types
2. WebMD: Septic Arthritis: Symptoms, Diagnosis, and Treatment
3. WebMD: Psoriatic Arthritis
4. Mayo Clinic: Arthritis Causes
5. Prevention: Exercising
6. WAPF: Why Broth is Beautiful
7. WAPF: Stocks
8. How Stuff Works: Top 10 Ways to Protect Your Joints

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12.03.2012

Rooibos Cream Jello

Remember Lauren from empowered Sustenance? She did a guest post here a while back on going too low carb on the GAPs diet. We have been friends and watched each others blog grow. I think you will be pleased how AMAZING her blog is looking recently. Go check it out here! She has the most unique GAPS friendly-nut free recipes around!

 

 

A Sophisticated Jello

Jello provides plenty of entertainment to eat: jiggling it on the plate, wiggling it with a fork, and slurping it through one’s teeth. While jello obviously has the fun factor, it lacks a certain elegance. It is the kind of dish you enjoy by yourself… not really something you would serve to guests.

Until now! With a few simple ingredients, gelatin turns rooibos tea and coconut milk into a sophisticated treat, perfect as a snack or dessert.

 

 

I tried to further convey the chic-ness of this jello by featuring some refined-looking books into the photos. I figure I can’t go wrong by throwing in a copy of The Complete Works of Shakespeare and a fancy-schmancy poem book!

 

 

What is Rooibos?

Rooibos is my all-time favorite tea. It is made from the redbush plant in Africa and boasts a mild, slightly earthy vanilla flavor. You can also find it under the name red bush, redbush, or African red tea. When buying the tea, check the ingredient list to make sure it contains only redbush leaves, no “natural flavors” or other types of tea leaves.

 

 

Rooibos Cream Jello

 

INGREDIENTS:

2 cups strongly brewed rooibos tea (also called red bush or African red tea), cooled

2 tbs. grassfed gelatin, such as Great Lakes

1 cup additive free coconut milk

1 heaping Tbs. raw honey

 

DIRECTIONS:

1. In a small bowl, combine 1/4 of the cooled tea with the gelatin. This makes the gelatin dissolve without lumps.

2. Let the gelatin mixture sit and heat the remaining tea to a simmer in a saucepan.

3. When it is just barely simmering, whisk in the gelatin mixture and the coconut milk.

4. Let cool slightly, then whisk in the raw honey. Taste and add more honey, if necessary.

5. Pour the mixture into a rimmed dish and refrigerate until set, about 4 hours.

6. To unmold, fill a large pan with very hot water. Place the dish with the jello in the hot water bath so the hot water comes up to the sides (but don’t let the water overflow into the jello!). Hold it in the hot water for about five seconds, until it has loosened from the dish. Don’t keep it in the hot water too long or it will start to melt.

7. Quickly place a plate on top of the dish and invert the jello onto the plate. Cut out with cookie cutters and enjoy!

Eat well and heal!™

 

About Lauren

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Lauren is the 19-year-old real food blogger at EmpoweredSustenance.com. After struggling with ulcerative colitis for five years, she decided to dive head first into healing her body with nutrition and a holistic lifestyle. She follows the GAPS diet and enjoys sharing her creative, grain free recipes and healing tools with others. She offers a free, retro-inspired Grain Free Holiday Feast e-cookbook on her blog.

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~Stay Gutsy!

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12.02.2012

GAPS Meatloaf

Today I have a guest! Kelly blogs at www.ohlardy.com and today she has a meat lovers classic favorite: Meatloaf! This recipe is not only simple, but its grain free and GAPS friendly! Enjoy. 

 

I am fairly certain that most meat-eaters enjoy a good, hearty meatloaf. I know I do! My mother especially loves leftover meatloaf sandwiches. A while ago I came across a recipe that had good bones, but the ingredients needed some help. I used it as a jumping off point to create my own nourishing and delicious meatloaf.

I love the simplicity of meatloaf. All you really need is meat, goodies, and something to bind it all together! I like to throw all of my ingredients into a big bowl.

 

 

Then, I mix it all together with my hands.

 

 

From here you can shape into a loaf on a foil-lined cookie sheet and throw it in the oven. I like to make my mixture ahead of time and keep it in the fridge for a few hours. I am not sure this does anything for flavor, but it helps me in the whole dinner making/child wrangling arena later.

When you are ready, place your tasty meatloaf in a 350 degree oven for about an hour. Let your meatloaf rest for 10 minutes before slicing and serving.

 

 

This recipe is totally versatile. I would like to make it with a mixture of beef, veal, and pork just to see how delightful that is! This recipe is GAPS friendly and totally customizable to fit your lifestyle.

 

A Classic Meatloaf

INGREDIENTS:

1 1/2 ounces almond flour
2 tablespoons milk (can substitute almond milk if you are dairy-free)
1/2 cup ketchup (divided)
1 1/2 pounds grass fed ground beef
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon mustard (I use dijon because I love the flavor that it adds to the dish)
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg

 

DIRECTIONS:

1. Preheat your oven to 350 degrees.

2. Place the almond flour and milk in a large bowl and let it soak while you prepare the rest of the ingredients.

3. Add 2 tablespoons of ketchup and the remaining ingredients and mix together with your hands.

4. Shape into a loaf and place on a foil-lined baking sheet.

5. Spread the remaining ketchup on top and put it into the oven and bake for an hour or so.

6. The internal temperature should be around 160 degrees.

7. Let the meatloaf rest for 10 minutes before slicing and serving.

Enjoy!

Variations: I have made this meatloaf without the ketchup spread on top and instead served it as a dipping sauce. I have also covered the top of the meatloaf with bacon strips and that was amazing! My husband suggested adding cooked chopped up bacon to the mixture, so that will happen soon!

How do you like to make your meatloaf?

 

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~Stay Gutsy!

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11.19.2012

Celeriac: The Weird and Wonderful Winter Vegetable

I found Ariana’s blog a little while back and I was blown away with the charm and remarkable photography of her blog And Here We Are…  She just captures the essence of pure foods without all the fluff and stuff. I. simply. Love. her. blog! I have exciting news today, she is guest posting here on Gutsy!!

Hi Everyone!  My name is Ariana, and I blog over at And Here We Are… about living the good, simple life as an expat in Europe.  Caroline invited me to come share a post with you, and I thought we should talk about a very misunderstood vegetable: Celeriac.  Have you cooked with it before?  I think that this root is often passed over for other more familiar vegetables, since it looks so weird.  I never really knew what to do with it when I saw it once in a while in the USA, but when we moved to Germany a couple of years ago, I kept seeing it at the local markets, and decided it was time to give it a try.  I am so glad I did– this root has become one of my family’s staples.  OK, so let’s talk about it.

What is Celeriac?

Celeriac is a root vegetables with a huge underground base called a hypocotyl.  This part is edible, as are the shoots that look like sort of stringy celery stalks– but it’s this hairy bulbous part that we really want to eat.  This crazy-looking vegetable can be eaten raw or cooked in a wide variety of ways, making it super versatile.

What does it taste like?

Celeriac does taste like it’s cousin celery, but it’s also pretty sweet.  I would compare it to a parsnip, actually, but it’s less starchy than most root vegetables.  And when it’s cooked up, it becomes quite creamy!

When is it in season?

Now!  That’s why I think we should all try it– it’s great to be able to add more winter vegetables into our cooking repertoires, since it’s in late autumn and winter that we end up feeling like there isn’t as much variety from our markets and gardens.

Preparing Celeriac

There are so many ways that you can use celeriac.  I’ll show you how to peel it, and then I’ll share my favorite way to cook it.

 

Peeling Celeriac

1.  Lay the root on its side, and slice off the top.

2.  Turn it around and slice across the bottom, removing most of the hairy roots.

3.  Set the bulb on its freshly-flattened bottom, and use a sharp knife to  slice the peel from top to bottom, rotating and slicing until all of the sides have been peeled off.

4. Turn it over, and make any little slices you need to along the bottom to remove any remaining skin.

5.  You’re done! Slice the round bulb in half, and continue to prepare however you like– in spears, cubes, etc.

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Celeriac and Apple Purée

My favorite way to use celeriac is in a nice mash or purée.  It’s really simple if you have an immersion blender, and is very easy to adapt to include other vegetables.  Here’s the version I made to take to an early Thanksgiving dinner this past weekend.

1. Roughly chop or slice a whole celeriac bulb, and put it in a pot filled with about an inch of water.  Turn the heat under the pot up to medium, put the lid on, and let it steam for about 15 minutes.  While it’s steaming, peel and chop a large apple (or two.)  Add the apple after about 15 minutes, and continue steaming (check and add a little more water, if needed) until the celeriac and apple are both very tender.

2.  Drain any remaining liquid from the pot.  Add about 1/3 cup of butter (this part is very adjustable, and you can add more later, if you’d like, so do it your way!) , a squeeze of fresh lemon juice, a bit of salt, and some pepper.  Puree this with your immersion blender until fairly smooth.

3.  Taste it.  I used a tart apple, and still felt the need for a little more lemon juice.  Adjust your seasonings until it tastes how you like it, and then blend some more.

You can serve this just like mashed potatoes!  I also enjoy the combination of carrots and celeriac, or turnips and celeriac– it’s hard to go wrong!

I also recently made celeriac fries to go with a venison stew— really delicious!  Do you have any questions?  Do you have a favorite way to prepare celeriac that you’d like to share with us?

I also made celery root bacon hashbrowns a while back with celeriac. So now you have lots of recipes to make with this wonderful veggie! Have fun 🙂

 

 

~Stay Gutsy!

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11.16.2012

Paleo Zucchini “Mac & Cheese”

I have a special guest today!! Gabriella has an amazing story plus tips on how to become paleo and she tops it off with a recipe! WOW, this girl knows how to blog 🙂 Make sure to visit her blog when you are done.

 

Hi Gutsy readers! My name is Gabriella Makstman and I’m a blogger at A Crafty Gourmet. My blog is dedicated to finding health & happiness through a new found love for food. I began the blog 6 months ago as part of a 21-Day Detox program to deal with arthritic pain in my hip. I’ve loved blogging about my journey and sharing my favorite recipes with my readers. I’m also studying to be a Health Coach with the Institute for Integrative Nutrition and plan on working with clients to help them achieve their health and nutrition goals. In this guest post, I’m sharing my experience with the Paleo Lifestyle and one of my favorite go-to dinner recipes, Zucchini “Mac & Cheese.”

About Gabriella
As a child, I remember being pretty skinny until I was nine years old. I had a couple of traumatic events happen in my life and I began to seek solace in food.  When I look at old pictures, I can almost pinpoint the change in my demeanor and appearance. I quickly went from being a happy thin 8-year old to a chubby sad 9-year old.
My first diet was in seventh grade, I was about 11 years old. At the time, my father was trying to lose a little weight and we had a number of diet pills in the house by a very popular company called Herbal Life.  I remember sitting in gym class one day and just thinking “oh my God, I am so fat! What am I going to do with myself? Nobody likes me!”  I stopped eating lunches my mother would make me and I reduced my meal intake to 1 per day. I also started sneaking the diet pills to school with me.  This really wrecked havoc on my blood sugar and I became an emotional mess. I had several breakdowns, including one at my 12 year old birthday party. I don’t remember exactly how I got out of it, but friends who were concerned about my well-being helped get me off of the pills and start eating better again.
\You can read more about my story here: My Story
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What is Paleo?
Paleo is often referred to as the caveman or paleolithic era diet. It centers around the concept of eating like our hunter-gatherer ancestors. Much like the GAPS diet, Paleo is a therapeutic dietary lifestyle aimed at helping people feel better. It’s been shown to be beneficial for weight loss, improved glucose tolerance, lowered blood pressure, and cholesterol reduction. Paleo diet involves eating real, unprocessed food, specifically grass-fed meats, grass-fed organ meats, eggs, seafood, vegetable, nuts, seeds, and fruit; and avoiding sugars and grains.

How Has Paleo Helped Me?
Besides being mostly pain free (I have flare ups sometimes when I eat out and forget to mention that I am allergic to dairy), Paleo has improved my skin and digestion. My skin is now brighter and smoother than it had been in years and I have virtually no bloating and stomach pains. Additionally, I feel like it’s made me smarter. I’ve been eating lots of great brain healthy fats like coconut oil, duck fat, and red palm oil. Since the brain and the myelin sheath are over 2/3 fats, these healthy fats have been supporting both my cognitive and neural function. Neurologically, the tingling I had in my hands and feet has also disappeared. I haven’t felt this great in years!
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So What Do I Eat?
 Often, for breakfast, I will eat butternut squash puree with duck fat and rosemary salt with a side of Kale or other greens. For lunch, I usually have a big bowl of soup, like Borshct. Dinner is usually a stew loaded with veggies and greens, like my Tongue Stew or Zucchini “Mac & Cheese,” for which I share the recipe below. For snacks I have sardines, nori wraps, flax crackers, and an occasional Paleo friendly cookie, like my Ghoulish Green Cookie! I also eat lots of fermented foods like sauerkraut, kombucha, and coconut yogurt.


How You Can Become More Paleo:
1. Shop the farmers market, where you can often find local grass-fed meats. You can also find companies online that deliver.
2. Eat more organ meat. Organ meats are high in B12, an essential vitamin for cognitive and neurological function
3. Eat Fat! Fat isn’t something to be afraid of, rather it’s in my opinion the most important macro nutrient for humans
4. Cut the grains! Grains contain anti-nutrients like phytic acid, which binds to calcium, magnesium, iron, and zinc keeping you from absorbing them. This can lead to mineral deficiencies that can cause a variety of problems such as infertility, suppressed immunity, and migraines.
Here’s my one of  my favorite go-to paleo dinner recipes, Zucchini “Mac & Cheese.” Check out my blog www.acraftygourmet.com for more recipes, giveaways, and book & product reviews.
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A Crafty Gourmet’s Favorite Paleo Meal: 
Zucchini “Mac & Cheese”

 

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Ingredients:

4-5 Zucchini
1 Cup Sunflower Seed Flour (See Empowered Sustenance’sRecipe)
2 Cup cooked pureed Butternut Squash (see recipe here)
1 tbsp Coconut Oil or Duck Fat or Olive Oil
1 tsp Ukranian Village Seasoning (combination of Kosher flake salt, garlic, onion, Tellicherry black pepper, minced green onions, red and green bell peppers)
2 tbsp Parsley
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Process:

1. Using a Spiralizer or a julienne peeler, turn
your zucchini into noodles

2. Bring a pot of salted water to boil and drop in
noodles

3. Leave to boil for 3 minutes

4. Remove promptly and run cold water over noodles
to keep them from over cooking

5. In a cheesecloth or paper towel, squeeze all the
water from the noodles and set aside

6. In a Vitamix, blend on high the remaining
ingredients to make “cheese”.

7. Top noodles with “cheese” and garnish with
parsley

8. Enjoy!

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~Stay Gutsy, Caroline

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