Natural Health Tip - Inflation Is Wild
By Gary Scott
Inflation is natural. Give any species a chance and it will
run wild. This year we have an explosion of wild blackberries at the farm.
Sometime each day this time of year I try to amble to the
garden. When the wild berries ripen, I’ll stop and pick (fresh wild black
raspberries, blackberries and strawberries). They are especially sweet off
the vine covered in dew when a morning sun is rising over the ridge. What a
morning start! Right now there is an explosion of white flowers that smell
sweet as honeysuckle.
In the garden I’ll weed a bit or pick vegetables for
the day when they are ripe. Along with the berries, the garden bristles with
onions, potatoes, sweet peppers, tomatoes, beans, peas, corn, several kinds
of lettuce and greens, spinach, cauliflower, brussel sprouts, broccoli, sunflowers,
cucumbers, zucchini, gourds, numerous squashes and a variety of pumpkins from
pie makers to large French ridges that will make humongous Jack O Lanterns
this fall.
This week the first berries of the year to ripen here have
begun, wild strawberries.
Berries are especially important because they really help
reduce over acidity. We saw in yesterday’s message why our diets should
promote alkalinity in our bodies.
There is another important nutritional factor that berries
provide. They are sweet delicious but are slow burning carbohydrates. We have
learned over the years the importance of keeping our protein carbohydrate-fat
balance at about 3 grams of carbohydrate to two grams of protein to one gram
of fat. (a good book on this subject is "Mastering the Zone" by Barry
Sears). Berries help do this by providing tasty, colorful bulk and texture
that do not throw the carb balance out of whack.
Berries can be used in some zesty recipes to give a protein
balanced, alkaline inducing combination. Here is one such recipe.
Wild Strawberry Pancakes
We also do not want to miss breakfast as starting the day
with the balance and amount of carbohydrates, protein and fat is important.
Remember a good balance is three grams of carbs for each two
grams of protein and one gram of fat.
One way Merri and I accomplish this in the morning is to substitute
quinoa protein powder for part of the flour we cook with in waffles and pancakes.
We make our own quinoa powder by simply buying organic quinoa
in the health food store (or bringing it back from its origin in Ecuador) and
blending it into powder.
This turns pancakes from high glycemic food into a balanced
protein meal that also happens to taste lighter.
Ingredients: |
Wild strawberries. (Other berries will
do, however.) |
| A touch of lime. |
A spoonful of vanilla |
| Half cup of flour |
| Half cup of quinoa protein powder |
| Two organic eggs |
Enough milk to mix it all up to pour |
| A touch of olive or coconut oil ((organic preferred) |
Substitute any fresh berry and add over
the top. You can also add in a handful of slivered almonds (best soaked
overnight) or pecan pieces.
Mix the flour, protein powder, milk, olive oil, natural sweetener
together. Then spoon the mixture into the skillet frying pan or waffle
iron. Cook until brown.
This creates a delicious, low calorie treat that everyone loves when
we serve it here at the farm.
If you are a fresh cream addict, join the club, but use only a dollop.
Organic is best.
Better still add just a touch of low fat sour cream. |
P.S. We had such success with Dr. Mishra’s weekend
health course on learning how to balance pH, that we asked Dr. Terry Hambrick
to condense his one week August course to a long weekend instead. Terry’s
course promises to be special because it will help balance your pH during
the course plus show you how to keep it balanced after you leave! To enroll
or for more details contact Merri at merri@littlehorsecreek.com
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June, 2006
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