The Misconception of “Food” August 21, 2013

 

When discussing dietary changes with individuals one question always seems to come up:

“If I can’t have Gluten/Dairy/Ect then what am I supposed to eat??”

The answer is always a simple one, and one that most don’t like to hear:

“REAL food. Meat, Fruit, Vegetables. Food with actual NUTRIENTS”

As good as pasta and sandwiches are the major component in each is very nutrient VOID. Even gluten free bread isn’t “great” for you. It’s still processed and a product and defeats the purpose of adopting a gluten free/ anti-inflammatory lifestyle.

Get back to the foods with the nutrients, that what your body NEEDS. And it can taste as boring or as amazing as you want it too!!

Be creative in your cooking, variety is the spice of life! Try something new and start EATING TO LIVE INSTEAD OF LIVING TO EAT. Your body, mind, and future self will thank you for the change!

So keep this in mind next time you’re eating:

FOOD= will spoil quickly if not cooked or properly stored (i.e. FRESH,RAW,EXPIRES QUICK)

PROCESSED PRODUCT= anything in a box, bag, package that wouldn’t exist on it’s own if someone/ something didn’t put it together that way.(i.e. it didn’t grow or walk on this earth!) 

-Dr. Kalli

Mushroom Barley Soup December 27, 2012

1/3 cup uncooked pearl barley
6-1/2 cups water
1 tbsp olive oil
1 med. onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 lb (approx. 4 cups) fresh mushrooms, sliced
1 tbsp

soy sauce

3 tbsp dry sherry (about 2-2.5 oz)
1-1/2 tsp Worcestershire sauce

Simmer (covered) the barley in 1-1/2 cups of the water for 20-30 minutes.
Heat the olive oil in a large skillet; saute’ the onion and green pepper on medium heat for about 5 minutes.  Add the garlic, mushrooms and salt. Cover and cook 10-12 minutes. Stir in the soy sauce,

sherry

, and Worcestershire sauce.

Add everything to the barley; add the remaining 5 cups of water. (You can add some pepper, if you like.) Simmer, partially covered, for 20 minutes

Yum.