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Month: August 2016

Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

 

Dr. Hyman came up with his own Food Pyramid, to help you make healthier food choices.

Source: Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

The Food Pyramid may be the single worst thing to happen to health in America. As Dr. Mark Hyman explains,

At the base of the pyramid were carbohydrates, particularly refined carbohydrates like breads, pasta, rice and cereals, of which we were told to eat six to 11 servings a day.

These carbohydrates break down to sugar, which gets stored in your body as fat. In addition to the 152 pounds of sugar we eat every year, we’re getting 146 pounds of flour that also breaks down into sugar. Altogether, that’s nearly a pound of sugar and flour combined for every American, every day! That’s a pharmacologic dose of sugar.

We were also told told to cut out as much fat as possible, including healthy fats. But our bodies and our brains require fat to function properly. And, instead of going for foods that are naturally low in fats, people went straight for the low-fat and “fat-free” substitutes that food manufacturers were more than happy to supply.

And what’s wrong with low fat and fat free versions? Well, for starters, they have to replace the fat with something to maintain texture and flavor. Those replacements are typical sugar, salt, and other additives that you don’t want in your food.

If you don’t want to go read the article, you can watch the video.


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Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

This weekend we did a big grocery trip. I picked up a beautiful loaf of roasted garlic sourdough bread at the farmer’s market, and I got some kale microgreens at the store. The microgreens were something new for me.

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For my grilled cheese sandwich, I decided to try something new. I spread homemade ranch dressing on the bread. I know some people use mayonnaise, and I’ve never done it that way, but this sounded too good to pass up. Oh, and this batch of ranch had fresh dill and parsley.

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Then I sliced some muenster cheese and topped both slices.

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I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.

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I decided to grill it on a cast iron comal instead of a skillet, so I wouldn’t have to deal with the sides of the pan getting in the way.

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Then, instead of smashing it down with the spatula, I used a small plate.

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Ingredients:

  • Roasted Garlic sourdough bread
  • Muenster cheese
  • Ranch dressing
  • Microgreens
  • Salted butter

Directions:

  • Heat a cast iron skillet or comal on medium heat on the stove
  • Slice the bread
  • Spread Ranch dressing on each slice
  • Top each slice with muenster cheese
  • Top the cheese on one slice with kale microgreens
  • Put the sandwich together
  • Melt a pat of butter in the center of the comal
  • Place the sandwich on the butter
  • Place a small heavy plate on top of the sandwich and squash the sandwich
  • Grill until the cheese starts to melt
  • Flip the sandwich and repeat the squashing and grilling
  • Flip again
  • Increase heat to medium high, squash some more and watch the cheese for adequate melting
  • Flip and repeat
  • When grilled to your liking, remove to a cutting board and cut in half

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