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The 52 New Foods Challenge – Sunflower Butter

Sunflower butter or sunbutter is a great option for those that are allergic to nuts but can tolerate seeds. It has a great peanut-y flavor. As with all nuts and seeds, I recommend opting for organic because fat is where the toxins (herbicides) are stored. I also generally recommend raw nuts and seeds because roasting can damage the fragile fats and is often used to hide the rancidity of nuts and seeds. Nuts and seeds have a season when they are fresh, just like all fruits and veggies. Choosing raw allows you to know that the nuts and seeds are still fresh. Although, raw and organic nut butters are CRAZY expensive (like $12-$25 for a fairly small jar). You can certainly make your own. Add the nuts or seeds to a food processor and turn it on. Once they become the right consistency, turn off and store in a jar (in the fridge to slow the oxidation process). Some people add salt, sugar, or oil to it. Feel free to experiment away!

Jennifer Tyler Lee, like many parents, was looking for a nut-free alternative for her children while at school. She suggests using it as you would peanut butter…ants on a log and apple slices dipped in sunbutter. She also suggests a no bake snack called Bitty Bites. I would obviously sub out the whole wheat flour for a grain-free option like cassava flour.

OLYMPUS DIGITAL CAMERAFood Facts:

  • Good source of vitamins B1, B5, B6, and E, folate, selenium, manganese, phosphorus, copper, zinc, potassium, magnesium, iron, and protein.
  • Sunflower seeds contain phytochemicals, especially phytosterols, which can help to lower blood cholesterol.
  • They are a great source of monounsaturated fats (24 grams per 1/3 cup serving).
  • Sunflower seeds also contain arginine an essential amino acid that is important during periods of growth.
  • Contain heart healthy compounds.
  • Have been shown to be anti-inflammatory, anticancer, and antiallergenic.

 

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.

 

Feb. 2014 Book of the Month -Grain Brain

February’s Clean Eating Book of the Month is Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers by David Perlmutter. Amazing book! I give this book 5 out of 5 strawberries!Screen Shot 2016-06-24 at 5.28.40 PM

Dr. Perlmutter, author of Grain Brain, is a neurologist. Most people probably think, “what does being a neurologist have to do with writing a book about diet?”. Well, just as we don’t live in a bubble, our bodies’ organs don’t exist in isolation. What we put in our bodies have an impact on how our organs function. Dr. Permutter reviews cutting edge science to demonstrate that diet does play a significant role in the health of our brain and our entire neurological system.

“Gluten is our generation’s tobacco.” This quote resonates with me because I have “heard it”
all from well meaning family and friends as to why “everything in moderation” should be the mantra by which we live our lives. It also resonates with me because of the backlash the “gluten free” movement has gotten. Further, I can see so many parallels of doctors that once recommended cigarettes for “stress” and are now recommending “healthy whole grains” as a part of a “balanced diet”.

Through years and years of work with patients, Dr. Perlmutter has seen Alzheimer’s disease destroy many livesIMG_0420. He notes that chronic inflammation is at the root of the disease and that chronically high blood sugar is the main source of the inflammation. In Grain Brain, he calls Alzheimer’s disease Type III Diabetes for this reason.

In addition to his work with Alzheimer’s patients, he treats many patients with ADHD, Autism, MS, and more. Going grain free and refined sugar free is of great help to all of his patients.

This book is amazing and life changing. If you aren’t already gluten free, or if you are gluten free, Grain Brain restates the multitude of reasons why avoiding gluten is the way to go for a healthy body.

Featured

Peach Pie [Paleo, Primal, Vegetarian]

It’s summer and that means that peak PEACH SEASON is nearly here. While we don’t eat much sugar or sweet treats, this new Peach Pie recipe is seriously MY JAM. It’s crazy easy too. You will not regret making this. TRUST ME.

I am all about eating seasonally. It’s my passion. But I did use frozen organic peaches in this recipe. [Gasp!] A couple of reasons: 1) they’re more affordable 2) they’re already cut up! 3) I prefer to eat my local organic produce fresh. It almost seems wasteful to put them in a smoothie or a pie. I realize others may disagree. That’s okay.

Without a pastry crust, I realize that this may not technically qualify as a pie. If you went to culinary school, I’m sorry if this offends you. Around my house, we call it pie, so that’s what I’m sticking with.

Recipe:

IMG_01942 10-ounce bags of frozen organic peaches

1 1/2 cups almond flour

1/2 cup coconut sugar

1/2 t cinnamon

1/4 t ground cloves

1/4 t sea salt

1/2 cup grass-fed butter, softened

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place the peaches in a pie pan. They should cover the surface completely.
  3. Add the dry ingredients into a medium bowl. Add slices of butter to the bowl. Use a dough blender to cream the dry ingredients and the butter. It should be the consistency of a crumble.
  4. Spread the crumble topping over the peaches.
  5. Bake for 50-55 minutes or until a knife easily pierces the peaches in the center.
  6. Let cool for at least 15 minutes. Serve and Enjoy!

6 servings

 

Hugs & Health <3,

Katie