Artificial sweeteners:This is a list of some, not all.
Sorbitol
Mannitol
Glycerol
Acesulfame Potassium (Sunett, Sweet One)
Aspartame (Equal, NutraSweet)
Cyclamate
Isomalt
Saccharin (SugarTwin, Sweet'N Low)
Sucralose (Splenda)
Alitame
Thaumantin
Neohesperidine Dihydrochalcone
Aspartame-acesulfame Salt
Maltitol
Lacitol
Xylitol
Erythritol
These artificial sweeteners burden the entire system of the body, but mostly burden the Brain in many ways.
http://www.life-enthusiast.com/index/Education/Aspartame
http://aspartame.mercola.com/
(Great article!! Very informative)
Processes Sugars:
This is a list of some, not all.
Corn Syrup
High Fructose Corn Syrup
White Sugar
Brown Sugar
Sucrose
Dextrose
Glucose
Corn Sweeteners
Fruit juice conentrate
Lactose
Maltose
Malt Syrup
Syrup
These processed sugars burden the entire system of the body, but mostly burden the blood sugar and the pancreas.
http://www.ehow.com/how_2143756_out-refined-sugar-childs-diet.html
Natural Sugars/ Raw Sugars
This is a list of some, not all.
Maple Syrup
Coconut Crystals
Raw Sugar Cane
Malasses
Honey
Agave
Turbinado
These natural raw sugars should still be eaten in moderation, but our bodies are able to process them. They have DNA that registers with our DNA. They are naturally grown plants.
Pecan Cranberry Quinoa
Elizabeth Champion
1 cup quinoa, rinsed well
1 Tbsp. coconut oil
1 clove garlic
2 cups water
1/2 cup pecans, chopped and toasted under broiler
1 orange, red, or yellow bell pepper, diced
1/2 cup dried cranberries
1/4 cup dried apricots, finely chopped
2 green onions, chopped
1/3 cup chopped cilantro
1/2 tsp. sea salt
Dressing:
2 Tbsp. fresh lemon juice
1/4 cup fresh orange juice
1 tsp. grated orange zest
1/4 cup extra-virgin olive oil
2 Tbsp. agave
1 Tbsp. dried basil
Saute garlic in oil in saucepan, and add quinoa and stir until toasted. Add water and bring to a boil. Turn heat down and simmer 15 mins. Blend 6 dressing ingredients in blender. Toss cooked quinoa with all other ingredients and the dressing. Serve cold or hot. Taken from 12 Steps to Whole Foods, by Robyn Openshaw (greensmoothiegirl.com)
Roasted Garlic Aioli SauceAshley Eyre
1 1/2 cups almonds, soaked overnight and dreained
1 1/2 cups raw sunflower seeds, soaked overnight and drained
1 head garlic, roasted, cooled, skins removed from cloves
1 red pepper, roasted, peeled and seeds removed OR
1/2 cup sun dried tomatoes (I put in both the pepper and tomatoes)
1 1/2 cups extra virgin olive oil
1 cup fresh lemon juice
2 tsp. original himalayan crystal salt (I used sea salt)
2 cloves fresh garlic
freshly ground pepper
Put all liquids in blender then add the other ingredients. Add a bit of water to blend to a smooth or chunky texture, whichever you prefer. (between 1 cup and 1 1/2 cups)
This is so thick it tends to burn out your blender. If this happens, don't panic, just let it cool and it will work again. (I use a vitamix or blend tec, I am not sure how it will do in other blenders.)
We use this as a dip for veggies and crackers, put it on baked potatoes in place of sour cream. It can be tossed with pasta and veggies or used in wraps. I have frozen it to use it for later (it makes A LOT), but the texture isn't as smooth after its been frozen.
Dairy-Free LasagnaAshley Eyre
"Cheese" sauce 1 1/2 cups macadamia nuts (NOT salted)
1 1/2 cups cashews
2 cups water
2 vegatable boullion cubes (I really like the rapunzel brand from the health food section at raleys)
Blend in blender
Pre-cook noodles (if you want it to be gluten free, use rice noodles)
Drizzle olive oil on bottom of pan
Layer noodles-cheese sauce- sliced zuccini and/or squash/eggplant (whatever vegetable you like)
repeat layering
Sometimes I sprinkle italian seasoning on each layer.
Banana Peanut Butter Ice CreamCarolann Wedlund
4 to 5 ripe bananas
1 tablespoon creamy peanut butter
1 to 2 tablespoons honey (test banana sweetness)
Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food precessor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.
