Weekly Tip and Recipe-5/20/2013

Test Your Home for Radon

Radon is a radioactive, colorless, odorless gas. It comes from granite, rocks, and soil and is the second leading cause of lung cancer. The only way to tell if you have high levels of radon in your home is to test for it. The California Department of Health has partnered with Alpha Labs to provide low-cost tests at $7.95. You simply place the carbon tester in a designated location for 48 hours and send it back to the lab in a pre-paid envelope.  For more information or to order a test kit go to: http://drhomeair.com/california/

GF Buckwheat Pancakes

INGREDIENTS:

• 2 cups milk of your choice
• 3 tablespoons white vinegar
• 2 eggs
• 3 tablespoons canola oil
• 1 cup gluten free flour
• 1 cup buckwheat flour
• 1 tablespoon sugar (I used coconut sugar)
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder

DIRECTIONS:

1. Preheat waffle iron. Mix vinegar with milk and set aside to sour.
2. Mix together dry ingredients: flours, salt, baking powder, baking soda, and sugar.
3. After milk has soured (approx. 5 minutes) add eggs and canola oil and mix.
4. Add wet mixture to dry ingredients. Stir until just incorporated.
5. Let mixture sit for 5-10 minutes to thicken.
6. Pour into a waffle iron and cook until steam stops escaping from the iron.

** Helpful tip: Cook waffles until lightly brown and freeze.  To reheat place in a toaster and you will have crispy waffles like fresh out of the iron.  

Weekly Tip and Recipe-5/13/2013

Consider a Shower Filter

While researching a home water filter I came across a bunch of information about shower filters.  I quickly learned that shower filters may be just as important as drinking water filters.   When chlorine interacts with organic material in the water it produces disinfection byproducts (DBPs). DBPs are much more toxic than chlorine itself.  Dr. Mercola believes this is dangerous because it seeps directly into your skin and can expose you to more toxins than drinking tap water.  A shower water filter can eliminate chlorine and other chemicals.

Skeptically, I purchased a shower filter. While I have not tested by chlorine levels I can say that after the first use my skin is much softer and hydrated.  After a week’s use I do notice a difference in the way my skin feels, so if nothing else the investment was worth it for me.

http://www.filterwater.com/p-109-rain-shower-head-with-filter.aspx

Lemon Cake

I have to share one of my all time favorite recipes from Ina Garten. With summer almost here it is a perfect refreshing dessert. Plus, it gave me an excuse to pick more lemons from my lemon tree. While this may not be a low-fat, low sugar recipe, it is made with simple fresh ingredients.  If you are going to indulge choose something that is made from natural ingredients.

INGREDIENTS:1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature ( I used almond milk with 1.5 tablespoons of white vinegar added to sour)
1 teaspoon pure vanilla extractFor the glaze:2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html?oc=linkback

Weekly Tip and Recipe-5/6/2013

Think End of the Line

Puente Hills Landfill, one of the largest in the country, will close down this year after 70 years.  When we discard something, ideally it should biodegrade or be recycled into something else. How much of our everyday products do that?  If you think that placing something in a recycling bin means you are being environmentally friendly, think again (see my article on the Dr. Sear’s website for the truth about recycling  http://www.drsearswellnessinstitute.org/blog/2013/04/22/tips-on-recycling/). This week take a look at what you throw away. Can you buy in bulk and avoid using the pre-packaged plastic containers? Can you throw your garage away in a brown paper bag which will biodegrade?  What about buying refillable sizes and using the same containers. Whole Foods has started this with honey and various oils. Look around to see where you can make small changes to offset your landfill contribution.

Superfoods Kale Salad

For anyone who doesn’t like kale this is a yummy way to re-introduce it and try it again!

INGREDIENTS:

DRESSING:

• 1/4 cup honey
• 1/2 cup apple cider vinegar
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 Tbsps. olive oil
• 1/4 extra-virgin olive oil

SALAD

• 1 bunch of kale, chopped (stems removed)
• 1/4 red onion, thinly sliced
• 1 cup shredded carrot
• 1 pint cherry tomatoes
• 1 pint fresh blueberries or raspberries
• 1/2 dried cranberries
• 1/2 cup cashew pieces
• 1/2 cup sunflower seeds

DIRECTIONS:

1. Whisk honey, vinegar, salt, pepper and olive oil together; set aside.
2. Toss the remaining salad ingredients in a large bowl.
3. Pour 1/2 of the dressing over the salad and toss.  Cover and refrigerate 4-6 hours. Add more dressings if needed before serving. Save the rest of use for a later date.

** Helpful tip: For added protein add 1 cup of cooked quinoa to the salad.