Tag: recipes

Food, Love and Psoriasis? Yes, There is a Connection!

Hi everyone! I know you probably don't want to think about psoriasis on a cooking blog but sometimes we have to go to "places" we'd rather not in order to move forward. I met an author recently who has written about the connection between whole foods and curing her psoriasis and who am I not to share? Food and Love: The most powerful nourishment on this planet today! For 21 years I've struggled with an auto-immune skin disease called psoriasis. In my heart, I know no one was placed on the planet to suffer this much and that is why I am sharing my painful journey. It took a lot of perseverance and a lot of commitment, but I succeeded! How? By learning how to control it and by learning to accept it; the two hardest things when dealing with any skin disease or illness. Psoriasis is a condition where the skin, instead of shedding normally about once a month when cells mature, sheds rapidly every few days. The cells are shedding faster than the body can handle and because the cells are unable to mature, you are left with layers of red, thick, scaly patches on your body that are itchy, painful and although not contagious, you wouldn’t know it from the way people look at you. Until you have a skin disease, you have no idea how devastating it is to a person's self-esteem. Most of my young adult life was spent living a lie, trying to hide my condition with make-up or clothing and visiting dermatologists who suggested I try every steroid cream or ointment out there. In the end, these were Band-Aids, but eventually I discovered a root cause that not one of my dermatologists ever told me about, and, ironically, I learned it from my dog, Max! Max (a rescue found half-dead who suffered from chronic bronchitis, heart worm, arthritis, etc.) was very sick for many years and I tried everything from various medications to expensive raw dog food shipped from Canada. Nothing helped! One day my vet suggested I change his diet from processed dog food to whole food – meaning I would cook real poultry, meat and vegetables for him. This ensured that I would control exactly what I was putting into his body. Out of desperation, I complied. In just a few months I watched him go from not being able to walk to outright running. I weaned him off all medications and my vet said, “This 11-year-old pup’s insides are that of a 6-month-old puppy!” This inspired me to take control of my own health. Words can't express my amazement to see first-hand how much food is our medicine! Once I applied those same nutrition-based steps, and discovered the missing ingredient of self-love, I healed my skin. Nutrition combined with self-love, meaning gratitude, making happiness a priority, creating relationships that nourish – with people, food, money, career, your body and alleviating stress; this is the perfect recipe to keeping skin clear! I share Alma’s vision of breaking through “psychological and practical obstacles to be everything they hope to be in the kitchen,” and that goes for healing your skin too! I look forward to sharing the secret ingredients in food and love that are the strongest healers and nourishers on this planet today. Don’t settle for a life of suffering. Take a minute to connect with me so I can help you take back the healthy life you so deserve. My soon to be released book Ps - It’s All About Love: How A Painful Journey With Psoriasis Became A Life Devoted to Healing Others not only shares my struggles but is an excellent and practical guide on how to heal psoriasis naturally. Email me now at healingmyskin@gmail.com to get on the mailing list, to ask a personal question, to setup a free 30-minute consultation or to schedule a time for me to speak to your group about healing psoriasis holistically. You can also visit me at www.healingmyskin.com. Let’s heal your skin together!

Convent Cooking? Why Not?

IMG_0036 Hi everyone! As we slim down after the massive feasts many of us took part in, I present to you a number of guest bloggers in the coming weeks who will get you to think out of the box about cooking and eating. The first one is by Mary Lou who will discuss her days in the sisterhood and the convent diet that helped her keep her weight off! by Mary Lou Reid Here’s how I lost 50 pounds and kept it off for 50 years without doing any yo-yo dieting in between. I entered a convent at age 18 as a very overweight, insecure but idealistic teenager determined that devoting my life to God would mean living the perfect life.  I had no thoughts of losing weight. I simply entered the convent and followed the program. The food “program” was nothing special.  After all, nuns take a vow of poverty so we weren’t eating pheasant under glass…maybe baked chicken.  This is exactly one of the keys to success: eat what you know, like and can afford.  Change is hard.  No one can follow “hard” for a lifetime.   Our meals included basic food groups plus a bit of sugar. We had dessert after lunch and dinner plus homemade sweet rolls on Sunday morning.  Voila – principle #1 – Always Eat Dessert. Here’s why eating dessert works: something yummy and decadent finishes the meal and takes away the craving for seconds.  How many times after eating a slice of chocolate fudge cake have you said to yourself…I think I’ll have another serving of chicken and dumplings?  Probably never. And now, for those of you who say, “How many slices of chocolate cake can I eat?” Or as one lady asked, “how many rows of thin mint girl scout cookies can I eat in a box?” Here’s the bottom line: if you eat less, one row of cookies instead of two for example, you will lose weight. In time you will be satisfied with only 2 or 3 cookies; cut back gradually and you can do it for a lifetime. Because eating dessert is not only allowed but prescribed, the guilt of eating what you love is gone. Guilt goes away and another holy habit for permanent weight loss principle kicks into place, “after me you come first,” which means take time for yourself…how about slipping away to the spa after some no longer forbidden dessert? RECIPE FROM THE CONVENT: Refreshing Cantaloupe Soup by Sister Kate Hendel, BVM INGREDIENTS: 1 medium sized cantaloupe, 1 c. cottage cheese, minced fresh cilantro leaves (dried may be substituted) INSTRUCTIONS: Peel cantaloupe and remove seeds. Place melon in a food processor with cottage cheese.  Mince several fresh cilantro leaves, add to mixture and blend until smooth. This refreshing soup may be served immediately or chilled.

My website is www.ConventDiet.com.     People can reach me at info@conventdiet.com.

Homemade Dulce De Leche with Brie and Crackers-Yes, I said HOMEMADE!

Hi everyone! I am so very excited to share a special treat with you for the upcoming holiday season. We all know what Dulce De Leche is. It is an Argentine delicacy in our chocolate, our ice cream and is often sold in specialty shops for a lot of cash.

I discovered on the internet that there is a very easy way to make your own dulce de leche and to be the crafty person you’ve always wanted to be at the same time! How often does an opportunity like this come along?

Make this with your kids and they’ll think you’re the coolest. Pair it with brie on crackers and you will be the hostess with the mostest. If your guests don’t rave about this, I would suggest inviting different folks next time. Ain’t nobody got time for that!

Homemade Dulce De Leche with Brie and Crackers:
one can of sweetened condensed milk (try to get a brand with no high fructose corn syrup like Carnation which is just milk and sugar)
One crock pot
optional: brie and crackers of your choice-I like Pita Chips

Remove the label from the can of condensed milk
Place the can in your crock pot and add enough water so the can is covered by at leats an inch with water
Cover the crock pot and set it to slow cook overnight for 10 hours
In the morning, remove the can,let it cool and then open the can with a can opener
Remove the delicious contents of the can and store in a glass container and EAT IT!
Can serve spread on a cracker and topped with cheese, with ice cream or with a spoon!

Take Back the Kitchen Vegetarian Chili

Hi everyone! This blog post will be an ode to chili. I rarely make chili even though it is easy, healthy and delicious. Chili is kind of like that old friend you may take for granted because she is always there but in the background. It’s just not right. Chili deserves her day in the sun (yes, Chili is a woman).

I was inspired to make some easy chili to warm up when I saw my friend Jacquie whipping some up in her kitchen the other day.

I promise to never take chili for granted again. Thanks, Jacquie (and Chili).

Take Back the Chili:

1 28 oz. can peeled, plum tomatoes
2 cups cooked black beans
2 cups cooked kidney beans
1 can cooked pinto beans (15 oz.)
1/2 cup frozen (organic) corn
1 1/2 TBS chili powder
1 4″ cinnamon stick, broken in 1/2
1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1 cup water

In a big pot, add all the ingredients and stir.
Simmer until the chili is as thick or thin as you like it. Keep tasting it to see if you need to adjust seasonings-hey, it’s your chili not mine!
Add a dollop of sour cream or 0% fat Greek yogurt to each bowl, shredded cheese, onions, chopped cilantro or any other garnish you like.