EATING PROPERLY AND ABSORBING ALL YOUR FOOD NUTRIENTS..MONEY SAVING AND HEALTH IMPROVING TIPS AND INFO FOR 2016

Did you know that good digestion begins IN THE MOUTH?

SALIVA  produced from chewing your food well, contains enzymes that begin to break down the food and allow the minerals and live vitamins to be absorbed by the mouth, directly into  the bloodstream, a lot of Vitamins are destroyed by stomach acid and heat,  eg. Vitamin C.

Also saliva aids in swallowing your food properly.

GUIDE LINES TO GREAT DIGESTION:
So enjoy your food experience every day by chewing all your mouthfuls really well.
Also look at the plate, enjoy the look of your meal, and the aromas, appetizing aromas release more digestion enzymes in the mouth.
Slowly and steadily chew each mouthful at least 10 times before swallowing.

Leave all electrical devices (computers, phones etc.) in another room, eating your meal in peace is MORE important if you really value your life.

Don't talk while chewing, and keep your mouth closed to avoid excess air going into the stomach.

Sit up straight..gravity helps the food go down well.

If you are in a rush ...don't eat.

EAT SLOWLY, I once worked for a Rock Star family and the meals took 4-6 hours to prepare , but they ate them "like they had a bus to catch", I had to keep them waiting between courses..it became a standing joke, me telling them to eat slower and chew. The excuse I was given was that it came from his days touring with the band and eating on the road, a likely story!

American pharmacies are packed with  antacids, indigestion pills,  potions and powders, that would all be unused if folks would just eat properly.

This also applies to smoothies and juices....these more than ever have to be chewed, do not treat them like a cup of coffee.
Juices should be consumed at room temp, not cold as this puts MORE stress on the body and increases stomach acid production.

Just sip the juices or smoothies and chew each mouthful..otherwise you are throwing your money away and NOT getting the benefits of all that fruit and vegetables.

Don't drink between mouthfuls as this shows you are not chewing correctly and not producing sufficient saliva,adding more fluid causes indigestion as the food arrives in the stomach in weakened stomach acid.

You will also find as you eat slower and chew more, you WILL consume less, and therefore lose weight.





         SO CHEWING IS A WIN WIN EXERCISE, 
        and never bite off more than you CAN chew!

RICE AND NUT LOAF; COTTAGE CHEESE & NUT LOAF; NUT LOAF..3 EASY TIMELESS RECIPES FOR THE NEW YOU IN THE NEW MEATLESS MONTHS TO FOLLOW EAT MORE HEALTHY NUTS!!!

HERE ARE 3 DELICIOUS RECIPES, THAT USED TO BE THE STAPLES OF VEGETARIANS IN THE 1960'S-70'S, long before frozen ready to serve Vegetarian meals were available.
These recipes are as great today as always..enjoy:

RICE AND NUT LOAF:
serves 6-8 with a salad or side vegetables, also great for sandwiches.
This is also great  served hot with mushroom gravy or marinara sauce

1/4 cup sunflower or safflower oil
1 cup minced onion
2 cloves garlic smashed and minced
4 large eggs lightly beaten
3 cups cooked brown rice
1 quart milk (nut milk is fine)
3 cups whole wheat bread crumbs (fresh not dried) 
1 tsp sea salt
3 tbsp dried herbs  (sage, thyme or rosemary)
2 cups  finely chopped walnuts or pecans


Method:
 one oiled 9 x 5x 3 inch loaf pan or oiled 2 qt casserole

PREHEAT OVEN 350F
1) Saute the onion and garlic in the oil and set aside
2) In a medium bowl mix the bread crumbs with 2 cups of the milk and  set aside
3) in another medium bowl mix the cooked rice with the eggs
4) In a large bowl combine everything together, adding the rest of the milk.
5) Pack this into the oiled loaf pan and place this in a  roasting pan of hot water.
6) Bake for 1 hour uncovered.
7) remove from oven and then from water bath.
8) when cool enough to handle, unmold and slice...or unmold and allow to cool down before storing in a cold place/fridge for slicing later.

COTTAGE CHEESE AND NUT LOAF
makes 8 servings
3 tbsp oil
1 cup minced onion
2 cups minced celery
1 cup chopped raw cashews
1 cup chopped raw walnuts
2 cups cooked brown rice
2 cups cottage cheese ( drain off the whey)
2 tbsp mince chives or scallion tops
1/4 cup toasted sesame seeds (optional) 
2 tsp dreid thyme
1/4 cup minced fresh parsley
salt and  pepper to taste
3 large eggs beaten
1/4 cup raw wheatgerm ( use for dusting the cooking pan)

PREHEAT OVEN 375F
OILED & WHEAT GERM DUSTED  9 X 5X 3INCH LOAF PAN OR 2 QT OVENPROOF CASSEROLE


Method:
In a large bowl combine the nuts, rice, cheese, eggs, seeds, herbs and seasonings, set aside.
Saute the onion and celery in the hot oil, then add to the nut mix.
Stir well to combine.
Pour into the prepared pan.
Sprinkle the remaining wheatgerm over the top and bake for 1 hour on a lined cookie sheet.
remove from oven and wait 15 mins before unmolding.
Serve warm or cold

 
 
 NUT LOAF  The simplest recipe and the oldest
serves 6

2 cups finely ground raw nuts/seeds ( eg. sunflower, almonds, walnuts, cashews, pecans)
1 cup minced onion
3 cloves garlic minced
1 cup minced celery
2 large eggs beaten
1/4 cup raw wheatgerm
3 tbsp,. nutritional yeast
1 cup cooked brown rice or 1 cup raw rolled oats 
1 tbsp soy sauce
2 tsp dried  herbs of choice ( thyme. rosemary, sage)
Sea salt and ground black pepper to taste


Oiled 9 x 3 x5 inch loaf pan or 2 qt ovenproof casserole

PREHEAT OVEN 350F middle shelf

Mix everything well together in a large bowl then pour into the oiled pan, smoothing surface.
Bake for 40 mins. on a lined cookie sheet
Remove from oven, and cool on wire rack.
Use like regular meatloaf, and store any leftovers in fridge.

EASY AND PERFECT EXAMPLES OF HOW AND WHY THE VEGETARIAN MOVEMENT HAS JUST GOT BIGGER AND BETTER (FOR YOUR HEALTH) OVER THE DECADES!!

Also always keep your raw and roasted nuts in the freezer to prevent spoiling.

Red bell pepper and tomato soup; Pinto e fagiole; Enchilada with veggies and cheese; Peaguacamole photos of prep for a Mexican-Italian style Menu. First of 2016

Carrots, zucchini, potatoes, celery, onions, garlic, tomatoes..the filling for the enchiladas, will marinate in sauce overnight, then will be drained and the veggies will stuff the corn tortillas

Previous 3 the Pinto e fagiole.."pasta e fagiole " made with  pinto beans and egg noodles..cook a  pan of pinto beans (as in The Great Granny Diet Vol #1), then add chopped onions, celery, tomatoes, garlic, rosemary, basil,  and simmer for 2 hours, add  egg noodles and finish with more tomato sauce

Blended red bell pepper and tomato soup

Warm the corn tortillas before dipping in cooking sauce and filling with the cooked vegetables and grated cheese

Mashed raw peas, onion, cilantro, avocados, and add lemon juice and chopped tomatoes..store with an avocado pit to prevent oxidization

The Enchiladas ready for baking at  client's home

Happy New Year, here are some old favorites and some new additions..the pinto e fagiole  is a wonderful creamy soup, the pinto beans ( usually made with white kidney beans) add an earthy flavor and are very creamy.
The enchiladas are in a  tomato-tomatillo sauce so it is greener than usual, but still has flavors of basil.
We are awaiting a big 4 day rain storm to hit Los Angeles, it should arrive tonight..here is last night's sunset and some photos of the beach today.."the calm before the storm".