Natural Health Tip – Sweet Health
Blackberry-Quinoa crumble with Stevia
See how to have delicious but healthier nutrition even with concerns over the cost and quality of Western health care which is a growing problem.
The fact that both medical professionals and the public are concerned shows that the problem is acute. This growing crisis has reached the stage where medical professionals are beginning to demonstrate. For example a Billings Gazette article entitled “Health care professionals rally in Helena against ‘Obamacare’” of July 31, 2012 says: A group of doctors and other health care professionals gathered in Helena on Monday to rally in support of free-market health care and voice concerns about changes in federal health care.
Members of the group and a couple of dozen onlookers gathered at the state Capitol to announce the formation of the Montana Medical Free Choice Coalition, which is part of Americans For Prosperity-Montana, a group headed by former Bozeman legislator Joe Balyeat.
Members of the group, which was formed about a week ago, according to Balyeat, are concerned that the federal Patient Protection and Affordable Care Act, referred to by some as “Obamacare,” will lead to poorer quality of medical care in Montana and the U.S.
One physician, Annie Bukacek, an internist from Kalispell, said government-run health care rarely works out well for patients in the long run. Speaking in an interview after the Capitol media event, she said government programs like those in Canada, Britain and elsewhere often lead to rationing of care.
One way to ease this problem personally is to stay in good health through good nutrition. Keeping your caloric intake down is one of the most important things you can do for good health and longevity. This has been scientifically proven. Insulin is one of nature’s great balancers. Insulin is created by high amounts of blood sugar levels in the body. Lots of insulin is a signal that there is plenty of food supply and hence there will be plenty of population growing. Consequently insulin becomes an agent to decrease longevity, nature’s way of keeping the population in check.
Less insulin in the body signals that there is not so much food so the body may be needed to stay around longer to contribute to the gene pool! Hence those who consume less, live more.
However most of us are so hooked on sweets that we often shoot our insulin sky high!
Instead we need a protein balanced, low carbohydrate way to enjoy sweets without the traditional health drawback. One way is with the blackberry cobbler recipe below. This is a way to enjoy a treat and be healthier at the same time.
We use quinoa flour to fortify the protein balance. Simply buy bulk quinoa in a health food store. Throw it in a blender. Grind into powder. Pie is not so unhealthy when prepared in this way because it’s not overloaded with sugar and white refined flour.
An even better way to gain health benefits from this treat is to have a nice piece of this cobbler instead of dinner.
If you use half quinoa powder and half rice or tapioca powder for the crust and stevia as a sweetener, you have a delicious, protein balanced, low calorie treat. Later there is a link to more details on stevia.
Here is the recipe for Blackberry Crumble with quinoa and stevia.
Take fresh cleaned blackberries and add just a bit of stevia (which sweetens yet does not raise the blood sugar level). If stevia is not available use organic brown sugar, just enough to make the taste enjoyable. You can squeeze in a bit of lime.
Then add a low carb low calorie crumble top.
The crumble is made from equal parts of tapioca flour and quinoa protein powder with some organic milk to moisten. Cover the top of the blackberries with this mixture, then add just a smidgen of clarified butter. Bake at 350 degrees until hot and bubbly.
We enjoy a cup of mint tea (from the mint that grows wild on the banks of Little Horse Creek) with this at day’s end.
Here are more quinoa recipes.
QUINOA CORN BREAD DRESSING
16 ounces of quinoa corn bread (see recipe below).
2 tablespoons butter
1/2 cup chopped celery 1 small onion, 2 eggs, beaten + 2 cups stock from turkey, 2 tablespoons dried sage and a dash of salt and pepper to taste:
#1: Prepare the dry corn bread according to directions above. Cool and crumble.
#2: Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
#3: In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
#4: In a large bowl, combine the celery, onions, 3 cups crumbled quinoa corn bread, eggs, turkey stock, sage and salt and pepper to taste; mix well.
#5: Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
This recipe for quinoa avocado curry varies depending on the vegetables that strike us as good.
2 cups of quinoa flakes (or I just blend uncooked quinoa for 3 minutes or so)
1 1/3 cups of milk (goat’s milk is also excellent)
1/4 cup excellent quality oil
1/2 tsp. of baking powder
Stir together and bake in a pie dish for 20 minutes at 350 degrees (or until brown on top).
QUINOA AVOCADO CURRY
1 Cup Quinoa
1½ Tbsp. Coconut Oil
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Cumin
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
1¾ Cups Water
Any Fresh Vegetables
Rinse quinoa with cold water. Use a fine mesh filter.
Place oil and ginger root, cumin, and quinoa. Cook for one minute stirring constantly.
Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.
Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
Stir in vegetables. Cover and cook for four or five minutes or vegetables are tender and all the water has been absorbed.
Fluff with a fork before serving. Serve with slices of avocado and any topping desired.
Here we are! This one is with shrimp and garnished with radishes and broccoli.
MANGO QUINOA SALAD
* 1 cup quinoa
* 2 cups water
* 1/4 teaspoon salt
* 1 mango
* 1/2 cup cucumber
* 1/4 cup blanched almonds
* 2 tablespoon roasted pumpkin seeds
* 1 teaspoon Ghee (clarified butter)
* 1 teaspoon turmeric
* 1 lime or half a lemon, juiced
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh cilantro
* Salt and freshly ground black pepper
Wash quinoa and boil in water for 10 minutes, Let sit until quinoa absorbs all the water. Fluff with a fork and let it cool to room temperature.
Peel the mango and cut into cubes. Dice the cucumber, and add to mango along with the almonds and pumpkin seeds.
To make the dressing, heat ghee in a small pan with turmeric for 30 seconds, then let it cool. Add the lemon or lime juice. Mix in olive oil, cilantro, salt and pepper.
Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss.
CHILEAN QUINOA TABOULEH
* 2 cups Quinoa
* 4 cups water
* 1/4 tsp salt
* 1/4 tsp freshly ground black pepper
* 5 tbsp fresh lemon juice
* 1/2 cup extra virgin olive oil
* 1/2 cup coarsely chopped fresh cilantro leaves
* 2 tsp minced garlic
* 1 cup fresh corn kernels, cooked
* 1 cup finely chopped red onion
* 4 plum tomatoes cut into (1/2-dice)
* 1 cup diced (1/2 inch) cucumbers
* 1 ripe avocado, pitted, peeled and cut into 1/2 inch dice
Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 12 to 15 minutes. The Quinoa should be translucent. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
Sprinkle the quinoa with the salt and pepper and stir, folding from underneath the grains. Fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic. Toss the avocado with remaining tablespoon of lemon juice to prevent discoloration. Fold the corn, onion, tomatoes, cucumbers and avocado into the Quinoa. Adjust the seasonings to taste. Serve at room temperature within 2 hours of preparation. Serves 8 to 10.
QUINOA GAZPACHO WITH A SHERBET OF CORIANDER
Step #1: Peel fresh tomatoes and place into a blender, adding tomato paste, chicken consommé, garlic, pearl onions, basil, olive oil, Worchester sauce,
salt & pepper. Blend and strain into a bowl and place in the fridge.
Step #2: For the sherbet mix coriander, water, sugar in a blender. Place the ingredients into a bowl and place in a freezer to harden.
Step #3: When ready to serve, cut a fresh tomato into small pieces, arrange them on a soup plate into a circle and place the sherbet in the center and pour the cold gazpacho around and garnish with basil.
Serve over bed of quinoa.
TIMBAL OF QUINOA TOPPED WITH GINGER OR PARMESAN CHEESE
Step #1: The following ingredients should be sautéed: small cut pieces of chicken, red and green peppers, pearl onion, garlic, fresh dill, fine cut mushrooms, parmesan cheese, olive oil, Worchester Sauce, salt and pepper.
Step #2: Mix the above with the pre-cooked quinoa and fill, if possible, into a mold set in the middle of a plate. Two kind of sauces (a rich thousand island
dressing and a Balsamic Vinegar) surround the mold which then is being slowly removed in order not to spoil the decoration. Top it of with either
long slices of Parmesan cheese or optional with caramelized strips of ginger.
ASIAN STYLE FRICASSE OF DUCK
Jorge Espinosa, owner of La Mirage Garden Hotel and Spa, with fricasse of duck.
After the soup and the quinoa started, our main course was this duck fricasse.
Step#1: Cut a breast of Duck into small pieces, fry rapidly in oil, adding salt and pepper, sweet soya sauce. Add a ginger – soy infusion with
stir-fried vegetables and place on top of sesame and quinoa.
These recipes show that we do not have to sacrifice flavor for better health! This is good because the importance of finding natural ways to remain healthy is likely to grow. Already the cost of heath care is a major problem for small businesses as a May 2012 Fox News article entitled “Health-Care Costs a Top Concern for Small Business” by Kate Rogers shows. This article says: The National Federation of Independent Business (NFIB) is highlighting health-care costs as one of its top concerns this National Small Business Week.
Amanda Austin, director of Federal Public Policy for the NFIB, said the cost of insurance is the number-one issue the organization has heard about consistently for the past two decades from its members.
“Small businesses are least likely to offer coverage because of the significant cost issues,” Austin said. “With that comes the policy issues that affect cost and coverage. The [Patient Protection and Affordable Care Act] is the most important and influential thing affecting the cost.”
President Obama’s reform act has exacerbated the problem for small businesses, as far as Austin is concerned.
“Either businesses can hunker down and absorb the cost, or stop offering coverage, which is the opposite of what health-care reform is about,” Austin said. “It’s a competitive business decision on whether to offer coverage or not. Individuals ought to be able to access other avenues for health insurance on their own.”
Eat better to avoid this problem.
Learn how to use nutrition and music to improve your heath at our Super Spanish Camp this September. 22–23-24.
Learn Spanish in the Amazon or Blue Ridge
We have added a 3 Day Super Thinking + Spanish Camp to be conducted September 21, 22 and 23 at our North Carolina farm on Little Horse Creek.
In these busy times the farm is a peaceful quiet place to learn.
Here is Little Horse Creek.
The creek starts on our land… fed by dozens of pure water springs. It feeds the pond below our main house where guests meet and flows past our deep woods seminar hall where we learn together.
Creek below the seminar hall.
The leaf change will have begun…(Saturday, Sept. 22 is the first day of Fall)…enjoy the beauty of golden leaves.
Enjoy sunrise views.
and crisp mountain morns… maybe even a little frost.
Yet afternoons are sunny so we can visit the views from the woods and even…
take a little relaxation in the sun… since we use relaxation techniques in the teaching of Spanish.
We’ll have picked plenty of mountain blackberries by then so I expect Merri will have a pie or two (maybe four) cooked up for us when we…
come up to our house for afternoon tea.
The Super Thinking + Spanish course is the same as always but seriously limited to the number of delegates due to the nature of our seminar hall.
Here is the inside of our seminar hall.
A recent group at the camp.
We hope you join us for this Blue Ridge experience where you’ll enjoy nature and learn Super Thinking + Spanish.
Or if you prefer the Amazon! October 8 to 12 Glenn Sterling with conduct a Super Thinking + Spanish course in the Amazon.
Glenn Sterling sent us this report about the first Amazon Spanish Camp he organized and conducted.
Here is a picture of lodge from the canoe on the lake.
One great way to get paid to travel to places you desire is as a Super Thinking + Spanish teacher. Spiro Michas enjoyed conducting a Super Spanish course when he visited Uruguay. Glenn Sterling always wanted to visit the Amazon so he organized course there.
See below the schedule for Glenn’s next Amazon Spanish camp.
Here is a report from Glenn on the first Amazon Spanish Camp he conducted.
Getting There – To the Amazon or Bust
By Glenn Sterling
Arriving was 99% of the adventure. We’d flown from Quito, Ecuador.
Quito at night taken from Stubel Suites and Cafe.
We flew next morning for a half hour flight to Coca (named after a local Indian Community ) a city of about 60,000.
This was our Aerogal flight to Coca.
This bus was waiting for us at the Coca Airport.
The bus took us to Coca and once there we loaded onto a boat and donned life jackets.
Our seatbacks were slid into place and we began the 2.5 hour journey down the broad, shallow, silt-laden Napo River.
The weather is never chilly here but is frequently blessed with warmish showers. Our ride was no exception, so we were wet but warm and our rears comforted by the deep foam seat bottoms.
There were lots of odd boats on the Napo, a tributary of the Amazon River. One had been a jet!
In the Amazon, the river IS the highway.
Our guide, leader and naturalist, Rodrigo, showed us how to open a unique local fruit we’d found in our yummy, bagged lunches. Bottled water accompanied our snack.
We sped downriver dodging islands of debris, tree stumps, clumps of floating grass and other items.
The river was widening as its banks collapsed from swollen waters and frequent rains. Daunesh said “Hey, it’s a rain forest.” It was.
Napo River bank.
We were never alone on the river.
The ponchos kept us dry.
Finally we felt alone in the jungle when we were led to a 15 minute walk down a boardwalk trail into the Amazon jungle.
Daunesh was among the first to arrive at our canoes and soon our Armada struck off through a narrow waterway.
The water way led to the open waters of Lake Garcocha (Heron lake in Quicha).
In another 10 minutes we arrived at the lodge on the edge of the lake.
They had refreshing drinks and mouth watering snacks awaiting us and after the travel adventure our appetites were ready.
For more details contact Glenn Sterling @ firstname.lastname@example.org)
See more recipes at “Cooking Up an Opportunity“.
See more on stevia at www.stevia.net
Read Small Business News Health-Care Costs a Top Concern for Small Business Week
Billings Gazette Health care professionals rally in Helena against ‘Obamacare’