VITAMIN D MUSHROOMS

Why do we need Vitamin D? Vitamin D, which is really more like a hormone than a vitamin, is essential for healthy bones and strong muscles. It helps put calcium into the bones rather than into the arteries, where it causes hardening of the arteries. It plays an important role…

Continue reading

THE PERFECT STEAK WITH FRIED LEEKS

You may like these fried leeks better than french fries. Pair them with a perfectly cooked, uniformly rare steak for a meal that rivals any at your favorite steak house! FRIED LEEKS Leeks naturally separate into thin layers that are uniform in thickness so they make fries that crisp up…

Continue reading

SANDWICHES ARE BACK!

SANDWICH WITH DELI MEAT AND CHEESE AND MICRO-GREENS, (c) 2015, JUDY BARNES BAKER I’ve eaten more real, honest-to-goodness sandwiches in the last month than I have in the last 15 years! My last post featured the recipe for the low-carb, gluten-free, flax-free buns that brought back the good ole days…

Continue reading

EPITAPH FOR AN EGG

How do you like your eggs? The best way to prepare eggs, except for raw, which brings a different set of issues to the table, is poached. Lightly cooked whites and lovely, liquid yolks retain all their nutrients, including their precious, undamaged cholesterol. British chef, Heston Blumenthal, demonstrates his method for Perfect Poached Eggs in the YouTube video below. His secret…

Continue reading

BULLETPROOF® CHOCOLATE BARS

Unless you’ve been living under a rock (one not shared by a Paleo cave dweller) you have probably heard about Dave Asprey, The Bulletproof Executive, and his magic coffee. Dave is the computer genius and entrepreneur who hacked his own biology, upgraded his brain by more than 20 IQ points,…

Continue reading

DO ONIONS MAKE YOU CRY?

I’ve tried a lot of things to keep from crying when I chop onions, like holding (unlit) matches in my teeth, putting the cutting board near an open flame, or chopping the onions under running water. I’ve even considered wearing a snorkel, a trick I learned from an artist friend to keep from inhaling the toxic chemicals we used for cleaning the ink from our silk-printing screens.…

Continue reading

A NEW FRUIT PIE

I was looking for a way to make an “apple” pie with less sugar, less fructose, and a gluten-free crust. I think I succeeded on all counts. I’ll just call it a Three-Fruit Pie for now; you’ll find out what it is when you get to the recipe. Spoiler alert: two of the three fruits…

Continue reading

SUGAR-FREE, GLUTEN-FREE, LOW-CARB PUMPKIN PIE

  This recipe uses my Almond Pie Crust from Nourished. You can find it here  However the pie in the picture is made with a new one that I’m currently working on. I’ll post it when I have it finalized and written up. PUMPKIN PIE The biggest problem with custard-based pies is the soggy…

Continue reading

CINNAMON WARNING: UPDATE

< Cassia cinnamon, True cinnamon > (c) 2012, Judy Barnes Baker Dr. Richard Anderson, of the USDA Human Nutrition Research Center in Beltsville, Maryland, and his colleagues were looking into the effects of chromium on insulin action. While testing various foods, they found something that had a much greater influence on…

Continue reading

TOO DELICIOUS FOR WORDS: BAKED MACARONI AND CHEESE CUSTARD

The word “custard” doesn’t prepare you for the beautiful, brown, cheesy crust. I could have called this Macaroni and Cheese Soufflé (it tastes like one, but that makes it sound much harder to make than it is), or Crustless Macaroni and Cheese Quiche (no improvement over the first title), or…

Continue reading