Fresh-from-the-orchard apple cider

Fresh-from-the-orchard apple cider is the base for this easy jelly recipe.Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.

Drawing inspiration from my favorite apple desserts, I threw a few warming spices into the pot and swapped some of the white sugar for dark brown. The results taste exactly like caramel apples. Making jelly can be a complicated, multi-step procedure.

Usually, you must first extract the juice from the fruit by boiling it down and filtering it through a special jelly bag. But by using fresh apple cider you can skip all of that. Instead, it's a simple process of simmering the cider with sugar, spices, and powdered pectin, which ensures a good set.
　　
This recipe can be prepared and preserved from start to finish in about an hour. The jelly would be a delicious accompaniment to buttery breads like challah or brioche, or try it with ginger or pumpkin bread

FDA’s public stand on sprouts is saddening

FDA’s public stand on sprouts is saddening. These officials know full well that this commodity is too risky to consume, they do not eat them, themselves. Yet, they avoid confronting the issues. After the terrible tragedy in Europe, it is now time for a shot across the bow to the entire sprout industry. We need FDA to say "get rid of the unsafe operations in your industry, make your product safely or we will put you out of business" and not, "it’s an individual decision ". When unsafe cars or tires kill people, we don't hear Washington folks saying "buying these unsafe cars and tires is an individual decision". Its not a matter of "tastes good", or "good for you", these products are too difficult to make safely, even under the best of conditions, and they pose a continuing public health threat. This is the same ploy we hear from the raw milk industry.

If Mr. Bagby was doing all he could to make a safe product, I might have some sympathy for him, but he operated an unsafe and unsanitary operation according to FDA. There is no excuse for the use of unsafe compost. 

Tiny Greens constituted a public health hazard for at least 4 months when it caused the last outbreak and so my feeling is the operator cannot be relied on in the future. Does he expect his auditor to stop him the next time he takes a short cut with food safety? The next time it could be devastating, knowing what we know now about the ability of the most severe strains of E. coli to contaminate these products. I am sure FDA is hoping that the sprout industry will "kill itself off", which I believe will eventually happen, but how many consumers will have to die before our public health folks will tell the American public the plain truth, "raw sprouts are too dangerous to eat".

No responsible grower of any produce item I have ever met would do such a thing. Mr. Bagby continues to mislead the public, he gives no evidence that his products are safer today than they were yesterday; having an "audit" once a year is not a food safety program. The changes he should have made were likely obvious and likely were put off, that is until he sickened consumers. No respectable, conscientious retailer should ever offer sprouts for sale. A firm like Jimmy Johns seems to me, totally reckless. Even after several illnesses from their sandwiches, they continue to offer sprouts. So I must conclude it’s a popular item and thus the firm is willing to take the risk.

Specific foods

Dr. Small found that while drinking the shake, heavier subjects showed different responses in their brain's reward centers than the other volunteers, suggesting that weight gain had actually changed their brain responses, making them more impulsive when it comes to overeating."One of the hallmarks of addiction is brain change," says Dr. Small. Dr. Small notes that individual genetics plays a big role, as does the specific foods people are eating. Unsurprisingly, people are unlikely to become addicted to things like carrots or apples.

The most troublesome treats are highly processed and refined, much like narcotics. For years, the prevailing wisdom has been that overeating is caused by a lack of discipline. But now some in the scientific community say there's evidence that willpower isn't the only issue. Dr. Dana Small from the John B. Pierce Laboratory and Yale School of Medicine studies how certain foods affect our brain's reward centers. She fed obese, overweight, and slender volunteers small amounts of a milkshake through a tube while they rested inside and fMRI scanner."Just like with addictive drugs, where you refine a plant, a poppy, to produce opium, so too do you do that with food," says Dr. Small.

"Those foods can pack more of a reward punch. And those foods can become to the brain, perhaps on par with addictive drugs. "So how does one treat an addiction to something we all need to survive? One group thinks they have the answer. Food Addicts in Recovery Anonymous is a 12-step program addressing physical and emotional ties to food. The group, which has more than 4,000 members, says they manage their addiction by avoiding certain foods, and eating only three measure meals each day. Those who work the program swear it works for them."Chuck" used to weigh 420 pounds. After eight years in the program he's down to 180.

He says recovery is not just about weight loss, but about learning to think about food the right way."I didn't like how my life was so I used food as a drug to kind of make me check out of my reality. Now I look to food as just fuel, fuel to get me through the day."Though Iris Williams has not joined a formal program, she says she has finally regained control of her eating after a painful wake-up call. Five years ago her father died suddenly of weight-related health problems. That encouraged Williams to have gastric bypass surgery. Now 130 pounds lighter, she says he focus isn't on food, but living."I feel alive. I feel alive. When I was at my heaviest I did feel dead."

Desirable fats

Omit Parmesan cheese and have Magically Moist Chicken on table in less then 30 minutes.

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Polyunsaturated fats (PUFAs) are "desirable fats" that include both Omega 3 and Omega 6 fatty acids. When substituted for products high in SAFAs and not increasing caloric intake, foods with Omega 6 and Omega 3 can help maintain heart health and help the body digest important nutrients. You can find polyunsaturated fats in vegetable oils like canola, corn, sunflower and soybean.

Monounsaturated fats (MUFAs) are "desirable fats" and better choices because they can actually help maintain heart health when substituting them for food with saturated fats. They are found in olive, canola, and peanut oils, as well as foods like peanut butter and mayonnaise.

Saturated Fats are "less desirable" fats. Solid or nearly solid at room temperature, they are used in many processed foods. All animal fats (meat, poultry and dairy) contain some saturated fat. They encourage the body to produce more cholesterol, increasing the risk of heart disease.

Trans Fats are "less desirable" fats. While some trans fats are found naturally in meat and dairy products, most are created through a manufacturing process that turns fat from liquid into solid fat. The solids — used to keep manufactured foods fresh — have been linked to elevated LDL or "bad" blood cholesterol levels and increased risk of heart disease.

Try to choose wholegrain or wholemeal varieties

Most people in the UK eat too much fat, sugar and salt, and not enough fruit, vegetables and fibre.
Fruit and vegetables are a vital source of vitamins and minerals. It's advised that we eat five portions of a variety of fruit and vegetables a day.There's evidence that people who eat at least five portions a day are at lower risk of heart disease, stroke and some cancers.

What's more, eating five portions is not as hard as it might sound. Just one apple, banana, pear or similar-sized fruit is one portion. A slice of pineapple or melon is one portion. Three heaped tablespoons of vegetables is another portion.Having a sliced banana with your morning cereal is a quick way to get one portion. Swap your mid-morning biscuit for a tangerine, and add a side salad to your lunch. Add a portion of vegetables to dinner, and snack on dried fruit in the evening to reach your five a day.

Starchy foods such as bread, cereals, potatoes, pasta, maize and cornbread are an important part of a healthy diet. They are a good source of energy and the main source of a range of nutrients in our diet. Starchy foods are fuel for your body.

Starchy foods should make up around one third of everything we eat. This means we should base our meals on these foods.

Try and choose wholegrain or wholemeal varieties, such as brown rice, wholewheat pasta and brown wholemeal bread. They contain more fibre (often referred to as 'roughage'), and usually more vitamins and minerals than white varieties.Fibre is also found in beans, lentils and peas.These foods are all good sources of protein, which is essential for growth and repair of the body. They are also good sources of a range of vitamins and minerals.

Around 15% of the calories that we eat each day should come from protein.Meat is a good source of protein, vitamins and minerals such as iron, zinc and B vitamins. It is also one of the main sources of vitamin B12. Try to eat lean cuts of meat and skinless poultry whenever possible to cut down on fat. Always cook meat thoroughly. Learn more in Meat.

Fish is another important source of protein, and contains many vitamins and minerals. Oily fish is particularly rich in omega-3 fatty acids.Aim for at least two portions of fish a week, including one portion of oily fish. You can choose from fresh, frozen or canned, but canned and smoked fish can be high in salt.Eggs and pulses (including beans, nuts and seeds) are also great sources of protein. Nuts are high in fibre and a good alternative to snacks high in saturated fat, but they do still contain high levels of fat, so eat them in moderation.

Good Breadmakers make Good Bread

There are always breadmakers at thrift shops. And I brought home a newer model with more buttons and settings.Once again, I very carefully followed the instructions. The manual pointed out how important it was to accurately measure the flour. Measure? Yes, measure.

Except there were no weights given for any of the ingredients.The first loaf wasn't a complete disaster as with the other machine, so I tried tweaking the recipe, but it never quite met my standards. With every loaf there was a giant gaping hole from the paddle—it was a pain to remove from the bread, requiring quite a bit of digging and gouging.

For something that was supposed to be so easy, it was very frustrating. So that's my breadmaker experience.I thought it might have something to do with being at a high altitude, but the second breadmaker had instructions specifically written for high-altitude baking. No matter what I tweaked, the bread was pretty darned sad.That's why I was really skeptical about trying this one, but I was equally curious. Would a new, and more expensive, machine make better bread that I'd be proud of?One of the first things I noticed: it had a raisin dispenser.

Yes, I strongly dislike raisins. I used to say that I hated raisins, but I've recently downgraded to strongly dislike. But that's OK, the dispenser works for any non-sticky, non-raisin add-ins like nuts or seeds.I washed the washable parts and had a loaf in the works within 20 minutes of the box landing on the doorstep. I opted for the standard loaf.

What Are We Eating Everyday?

Americans eating daily calorie average is 2700 calories! Mostly dairy and cheese and tons of other things that aren’t so healthy that could be replaced with a better amount of flavor and FUN vegan food choices!

Cornelia Guest designing vegan handbags. As you can see at the Valentino luncheon the other day she’s no stranger to fine couture! She said she’d trade me one for some apple cobbler as soon as they are in.

Deal.Everyone’s doing it! Even Chef Jamie Oliver as he cooked a vegan extravaganza for the Sea Shepherd Crew. Nice.Alicia Silverstone-Cause she’s cool and wants you to be too. Check her website to keep you motivated.



Or You can have your cake and Sunday brunch too! When in Portland, check out Sweet Pea Bakery, fab whoopee pies that I remember plus tasty savory treats as well. See what Quarry Girl, the most famous vegan blogger in the world, has to say about it.