Apricot Almond Bars
These highly nutritious apricot almond bars are easy to make. They pack well for picnics, hiking, and are a great snack or dessert.
Ingredients
2 cups blanched almond meal
1/2 cup flax meal
1/2 cup roasted almond butter
1/2 cup dried unsweetened coconut
1/2 cup dried apricots
1/2 cup coconut oil, melted, plus extra for greasing the baking dish
1/2 tsp unrefined sea salt
Method
Toss all Ingredients into a food processor and process until smooth.
Grease a baking dish and spread mixture evenly into the baking dish.
Allow the almond-apricot bars to harden overnight.
Cut with a sharp knife. Enjoy.
Nutrient Dense Meal
Beef Strudel (serv 6)
Dough: 1.5 c flour, 3/4 tsp salt, 1 egg, 3 tbs Olive oil, 5 tbs warm water. mix all together until smooth and let rest in warm area for an hour.
Filling:
1 tbs olive oil heat up in frying pan
1 lb ground beef fry until light brown reduce heat
1/2 c red wine
1 lb or 1 can cubed tomatoes
3 cloves of garlic pressed
1 tsp rosmarin add all to meat and simmer
1 tsp salt
1 pinch cayenne add and let cool down
1 tbs olive oil heat up in separate pan
2 each red and yellow peppers quartered
3 big onions quartered and separate the leaves
1/2 c water
1/2 tsp salt simmer all in frying pan until limp
Roll out dough rectangular as large as possible (see through) on clean dish cloth (tape down corners ). Place dough short side to the tables edge Don’t put any filling on top 1/3 of dough. Use 2-3 tbs olive oil to brush on the dough. Spread 2 oz (50 gr) Parmesan evenly on dough but leave edges and top 1/3 free (2 inches). Spread meat filling evenly then the pepperoni and onions too. Brush some oil again on the free part of dough. Roll dough up by lifting dish cloth. Press sides down and place on cookie sheet covered with parchment paper.
Brush dough with 1 egg yolk
Bake at 200 C for 40-45 min
Myths Unveiled (Synopsis of an article from the Wise Tradition magazine winter 2013)
Cancer genetic or not?
Research says cancer is often genetically passed on. Surprisingly 90-95 % of cancer cases have their roots in environmental and lifestyle factors. We are exposed in our daily lives to a host of chemical carcinogens, these include toxic fumes from automobile exhaust, toxic pesticides applied to our foods, toxic agents in the vaccines our children are subjected to and various pharmaceutical drugs with carcinogenic potential.One thing you can do to avoid cancer, don’t use sunscreen!
Sunlight is one of the best protective agents against cancer, and is also excellent treatment therapy after a cancer diagnosis. Although we are encouraged to stay out of the sun or lather on sunscreen for fear of getting skin cancer, the truth is that skin cancer has been on the rise by 2% per year while sunscreen usage has increased thirty-fold. Sunscreen interfere with vitamin D3synthesis in the skin and this effect may more than negatively compensate for any protection they afford from UV exposure. Cholesterol sulfate is the same molecule that is synthesized in the skin upon sunlight exposure. Thus, a plausible way in which sunlight exposure might protect from cancer is by leading to the production of a molecule—cholesterol sulfate— that is sorely needed to maintain the stability of the blood and the general health of the body. Lack of sulfate causes sugar to pile up in the blood stream because the cells are unable to utilize it as fuel leading to an inability to manufacture insulin.
Dr Seneff’s concludes that it’s an excellent policy for breast cancer management, that mammograms are never a good idea, and that the best way to protect yourself from cancer is to optimize for the supply of sulfate to the blood and to the tissues. This means, first and foremost, getting as much sun exposure to the skin as you can manage. This would yield high payoffs in terms of protection not only from cancer but also from many other modern diseases.
The second cancer-preventative strategy is to choose a diet that will support both sulfate synthesis and sulfate transport. The first part of this is to eat foods that are rich in sulfur. This includes meat, seafood, eggs, milk and milk products, as well as garlic, onions, and cruciferous vegetables. A second step is to eat foods that contain “sulfate transporters.” These include polyphenols and flavonoids, as well as vitamin C and cholesterol. She believes that the health benefits of buckwheat, ginger, virgin coconut oil, brightly colored fruits and vegetables, resveratrol (in wine) and curcumin (such as turmeric in curry powder) have more to do with the fact that they transport sulfate than the fact that they have antioxidant properties. Also try to choose only organic foods.
A Walk Through Your Pantry:
GET RID OF: White table salt. Salt is important for our metabolism. Salt does not, as from the medical system claimed, change your blood pressure ((Dr.Morton Satin Wise Tradition spring 2012).
REPLACE WITH: Redmond sea salt or Himalayan sea salt. Both have a huge amount of minerals the white one is stripped off. Both salts are mined and are no longer exposed to environmental hazards that happen in today’s seas.
Brought to you by Jasmin Schellenberg
Inspired by and resourced from “Nourishing Traditions” by Sally Fallon; and: www.westonaprice.org
For “Nourishing our Children” newsletters of the past visit: www.pasturetoplate.ca or www.thegreengazette.ca
