Elizabeth Yarnell Amazon icon Audible icon Autographed icon Bluesky icon Book Bub icon Buffer icon Booksprout icon Buy Me a Coffee icon URL Copied! Copy URL Email icon Facebook icon Goodreads icon Headphones icon Home icon Instagram icon LinkedIn icon Linktree icon Mastodon icon Patreon icon Periscope icon Pinterest icon Reddit icon RSS icon Search icon Share icon Snapchat icon Threads icon TikTok icon Tumblr icon Twitter icon Vine icon Youtube icon Join a free Q/A Call!

Stocking Your Pantry A Good Way to Cook Conveniently and Economically

My friend Joann Bruso, author of Baby Bites: Transforming a Picky Eater into a Healthy Eater and star of the What’s Cooking with Nonna podcast, offered a great post yesterday titled Gourmet Cooking From Your Pantry.What's cooking with Nonna podcast

In it she gives a comprehensive list of items she keeps stocked in her kitchen. With a well-stocked pantry, Joann says, “Not only can you throw together cost-effective, last minute meals, but you’ll impress your family AND guests with delicious Pantry Gourmet Meals. Even more important: A well-stocked pantry means you can avoid the fast food stop because you’re in a rush or didn’t get to the grocery store.”

I couldn’t agree more. In Glorious One-Pot Meals, I devote an entire chapter to stocking your pantry and freezer for quick, convenient, and healthy cooking.

In an email to me, Joann also points out that stocking up with food today makes good economical sense because, between the drought, the poor harvest, and the shaky economy, we’re likely to see food prices rise soon. She says, “Right now food in a pantry is better than money in then bank.”

While Joann’s cupboards are very well stocked, I had a few other items that are staples in my house that I wanted to add to Joann’s list of pantry must-have’s. My additions include:

-Dried mushrooms
-Dry polenta
-Quinoa flakes (make a fabulous, crispy coating for fried or baked foods)
Pomegranate molasses (mix w/mustard for a glaze on meat, or coat a log of goat cheese w/syrup and nuts for an elegant cheese plate)
-Taco shells (organic corn, of course!)
-Boxes of tofu (Extra firm and Soft)
-Enchilada sauce (I’ve even used this instead of marinara sauce for a quick pizza i a pinch!)

Arnica A Good Remedy for Stiff Back Muscles

I have a long history of discomfort due to tight, locked, and/or spasming muscles in my back. Yet today was the first time I tried taking homeopathic arnica montana to relieve the pain. Much to my surprise, it worked quite well.homeopathic arnica pills

In my early twenties, my back was a tapestry of interwoven layers of clenched muscles, frozen and unrelenting, making it painful even to turn my head. I found a talented massage therapy student (she’s now a Master of Chinese medicine) who worked on my back for years, sometimes as often as twice weekly, allowing me to lead a life where I could work around the pain most of the time.

In the beginning, she would knead and massage one side of my back, sometimes using implements to get to deeper layers, and then switch to work the other side. By the time she finished the second side, the first side would be knotted again. After more than five years of regular massage, my muscles would respond to the touch and release easily. I am a believer in the power of massage.

Not to mention the power of touch and its emotional and physical benefits. As a single woman during that time, my massage therapy appointments might have been the only touch I received regularly.

Now, as a working mother in my forties, I can’t get into a professional massage as often as I might like. This episode came on slowly, its roots, I believe, in my foolish shoulder bag full of water bottles that I shouldered for four hours through the Cheyenne Mountain Zoo on Labor Day. I felt the dull ache all week and tried to strech out my back when I was warm from my Jazzercise workout. But it wasn’t enough.

Then I work 3 1/2″ heels on Sunday afternoon when a girlfriend and I took our daughters out for tea. Big mistake. As soon as I got home, I headed for the bed and a heating pad on my back. Sunday night was sleepless due to constant spasms, despite a best effort back rub from my husband. Monday was a bed and heating pad day, combined with the frustration that I couldn’t get an appointment with my current massage therapist for eight more days.

That night my son ran the handheld messager over the spasming area, giving me a bit of temporary relief and a slightly better night of sleep as a result. Still, I  awoke and was driven from bed several times from painful back muscle spasms.weleda remedy for sore, spasm muscles

This morning (Tuesday), my son took one look at me and said, “Mommy, you need the back massager again.” He gave me a round before leaving for the school bus, but within an hour the spasms were back. That’s when I thought to use arnica.

My husband had used the Weleda Arnica massage oil on my back, but I hadn’t thought to take any homopathic arnica internally. I dissolved a 30C pellet of homeopathic arnica in 2-3 oz. of purified water, stirred it, and took one teaspoon underneath my tongue. I kid you not, within five minutes I could feel a little bit of the tightness in my back release.

Fifteen minutes later I placed another teaspoon of the water underneath my tongue. The relief continued to spread. I took three more doses over the next three hours, amazed at how much better my back felt each time.

With homeopathic remedies, which are safe for everyone, including infants, though pregnant women might not want to take arnica, it’s important to have a clean mouth and not have food or drink for 15 minutes pre- or post-dose.

While I don’t feel like the arnica completely eradicated the knotted muscles, at the very least it paused the spasms and has made me feel more comfortable until I can get to the massage therapist.

You might find it worth a try.

Food Substitutions In Recipes

Some people need to follow a recipe, letter for letter, and if there is one ingredient they don’t like or are sensitive to, they will discard the whole recipe. I’m just the opposite.

When I look at a recipe, I hope to find inspiration as to the pairing of ingredients and the cooking method, and if there are ingredients that don’t work for me or my dinner guests, I will easily substitute something else and usually get great results.

Don’t fear substituting ingredients!

Cooking is a flexible art, and the skills needed can cross all kinds of invisible rules of cooking. As a professional cookbook author, I can tell you that sometimes a recipe becomes more about what you happen to have on hand and in the house than some strict concept of food rules.

Those who suffer from food allergies or sensitivities should be well-versed in how to successfully substitute ingredients to make satisfying meals out of foods safe for them. Here are some tips and sites to help make food substitution easier.

  • Many proteins can be simply swapped in for the originally indicated protein. Chicken and pork come to mind as two meats that are pretty interchangeable in recipes without any other modifications.
  • In many cases, one oil will work as well as another. Consider swapping out the butter or peanut oil called for in a recipe and trying coconut oil, sunflower oil, or sesame oil instead. For frying, you may want to consider the smoke point profile of the cooking oil you will be using, but for baking, etc., there isn’t much difference.egg free egg replacements
  • Here are some egg-free egg substitution ideas:
  • Check this out for a good website on measurements for food substitutions.

Why You Should Avoid High Fructose Corn Syrup (HFCS)

Yesterday I wrote about the surprising prepared/processed/packaged foods that may contain corn syrup or its derivatives. Today I want to touch on why high fructose corn syrup (HFCS) might be harmful for your health.

The last time I wrote about high fructose corn syrup and sugar, I unexpectedly received a large package by snail mail from the corn growers association containing a lot of printed propaganda about the goodness of corn derivatives and how the human body cannot tell the difference between corn syrup and cane sugar. Sweet is sweet, they say.

Don’t fall for it. We have had the wool pulled over our eyes for too long and our population is paying the consequences.

I was not convinced that high fructose corn syrup is the same as sugar because I know that:

* High fructose corn syrup is many times more concentrated than natural sweeteners like sugar. The dose you receive from a soda or candy made with HFCS is intensified and sweeter than it would be from cane sugar..

* It would be hard to eat anywhere near as much corn or sugar as you take in with a small amount of high fructose corn syrup.

* HFCS spikes blood glycemic levels, forcing the pancreas to work overtime producing insulin to process it all. When the pancreas can’t keep up with the demand for insulin, you get Type II Diabetes.

* According to Michigan researchers, brain cells develop insulin resistance, just as body cells do

* Since at least 88% of all corn grown in the United States is now Genetically Modified (GMO), the odds are unavoidably high that the high fructose corn syrup in that packaged food is concentrated GMO corn extraction.

* In a fascinating article in the September/October issue of Psychology Today, Nikhil Swaminathan examines the plight of the bees and how it reflects on human health. He discusses how Round-Up Ready (TM)  GMO corn leaches the Round-Up (TM) organophosphate-based chemical pesticides into the kernel, contaminating all of the corn derivative products added to our processed foods. The toxins accumulate with every ingestion of products containing high fructose corn syrup. The stark truth: bees fed high fructose corn syrup laced with organophosphates died. Researchers in Montreal looking for organophosphates in the urine of preschoolers found detectable levels of organophosphates in 96% of kids tested. Basically, everyone is being fed these poisons through our food supply.

* Exposure to the organophosphates used as pesticides with Round-Up Ready (GMO) corn  can lead to measurable cognitive deficits in children, hormone disruption, and heightened hypersensitivities, likely due to the additive effects of multiple exposures. The EPA only looks for single exposure limits, but since the toxin can be found in so many additives, typical eaters in our modern society likely receive many exposures over the course of a single day.

At some point, each one of us could inadvertently cross that invisible, personal, toxin threshold that sends our bodies into constant reaction. Until you get there, you really don’t know how lucky you are to have your health and not feel miserable within your own skin almost every day. Once you arrive at this dreadful place, it is a long, arduous climb to cross that constantly lowering threshold again and regain a state of health.

I’ve been there and it resulted in three years of constant hives. A good day would be thirty hives, and a bad day three hundred. So many days were miserable because I was so uncomfortable inside my own skin. I feel lucky that I was able to heal and survive beyond the hives; I remember researching online and finding posts from people who had been suffering with hives for 17 years or longer. It took a lot of effort for me to clear out enough toxins from my life and my body to surmount my threshold and return to health, and I learned a lot about clean and healthy living in the process.

My advice: avoid high fructose corn syrup whenever possible and find out your own particular hypersensitivities.

High Fructose Corn Syrup Shows Up In the Most Surprising Places

After reading the label on a package of cocktail nuts they were snacking on in the office, the Huffington Post staff were surprised to find high fructose corn syrup as one of the main ingredients in what they had believed to be a healthy snack food sweetened with honey. This discovery prompted them to look for corn syrup in other surprising places. Some of these corn-syrup-containing products might surprise you:high fructose corn syrup

  • Kraft Macaroni and Cheese
  • Yogurts
  • Bread
  • Cereal bars
  • Frozen pizza
  • Cocktail nuts
  • Tonic water
  • Salad dressing
  • Canned fruit
  • Applesauce
  • Ketchup
  • Jams and jellies

Let me add a couple more to the list that have shocked me when I read the labels and discovered high fructose corn syrup as an ingredient:

  • Bread crumbs
  • Prepared frosting
  • Cake mix
  • Pickles
  • Peanut butter
  • Coffee creamer
  • “healthy” cereals
  • margarine
  • chocolate bars
  • “maple flavored” pancake syrup

Why should you care if you eat so much corn syrup, high fructose or otherwise? Tune in tomorrow…