More Info on HFCS (High Fructose Corn Syrup)

OK, I really hate this stuff. I could argue about it until I am blue in the face, but if people don't want to listen, they don't want to listen.
The information is out there for anyone who wants to know why they don't have any energy or feel good. I visited the web site run by the "industry" that makes and uses this stuff, and it was creepy, I just had this feeling that everything was too glossed over. That the information they gave was too superficial, it didn't inspire much confidence in me, but for anyone who wanted a superficial gloss over it would do the job. Which is scary, that so many people are OK with being lied to, as long as they don't have to change anything about what they buy, or what they believe to be true.

OK So Here's the article, please read it. :D

As for myself, it was really weird when I kept throwing stuff out of our cupboards. I would learn about something, like MSG and throw out stuff that had it. Then HFCS, then gluten. My family really thought I was nuts and I had this void, and a scary feeling that I would have to cook everything from now on. I eventually found stuff, at our local health food store that replaced most everything that I had thrown out. The little stuff (like ketchup and condiments)and even most of the other types of stuff (like cookies, cakes, breads). I found that I could cook most of the things that I had used expensive canned "Cream of Mushroom Soup" for by learning how to make a simple white sauce, with onions and mushrooms for flavor and it tastes so, so good.

Here is the URL if the link above dosen't work...

http://articles.mercola.com/sites/articles/archive/2009/03/24/Why-HighFructose-Corn-Syrup-Causes-Insulin-Resistance.aspx

Chicken Salad

This is one of my favorite ways to use up leftover chicken... You can make a small amount for a single meal or you can make a larger amount and serve it with GF rolls for dinner.

Chicken Salad

1/2 cup - 1 cup cooked chicken, cubed
1 tbsp. Spectrum Canola Mayo.
1 apple cored and cubed or 1 cup grapes
1 stalk celery
Sprinkle with GF curry powder
Salt and pepper to taste

Mix it all together and enjoy!!

Mulligatawny Soup

Mulligatawny Soup

Chicken carcass with some meat (Can place bones and water in fridge overnight and skim fat)
2 cups baby carrots
2 cups celery
2 Bay leaves
2 quarts water

Place carcass, diced carrots, diced celery, water and bay leaves in a large stainless steel pot. Boil several hours until the stock reduces and becomes thicker. Remove bones. In a heavy skillet add 1 tbsp. of Coconut oil, butter or ghee.

Add:

1/4 Large onion (or more if you like)
2 leeks
4 cloves garlic
2 teaspoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom, or 4 bruised pods

or substitute curry powder

Cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant.

Add:

2 large carrots, chopped
1 large Granny Smith apple - peeled, cored, and chopped

Transfer to soup pot.

1 tablespoon tamarind concentrate (optional)
2 cups coconut milk (I leave this out and let my kids add it to their own)
2 cups chopped cooked chicken
2 tablespoons chopped fresh coriander (cilantro) leaves
Salt and pepper to taste

Bring to a simmer, then let cool before serving.

Add 1 cup of pre-soaked and cooked brown rice (optional)