My Holistic Momma's Dilemma

You might remember my earlier blog post on healthy kid's b-day parties and WHY have healthy kid's b-day parties. So my latest dilemma... my soon to be 12 year old kid wanted an Oreo cookie birthday cake.  First of all I asked: "Why Eli? I have never purchased Oreo cookies for you!"

Bottom line is he wanted what he wanted.

Truth of the matter is there is not one ingredient in an Oreo cookie that was ever meant to be:

  • in your digestive tract being digested and
  • sent out into your blood stream being delivered to
  • every cell in your body to do
  • all the processes to nourish your cells so you have a
  • healthy body!

Nature did not mean for our body cells to be poisoned by packaged food's synthetic ingredients.  Ouch, Paula, really?  My healing advice comes into question on occasion:  "She is so strange, too harsh, very severe, too tough..." But really, the truth is the truth, our bodies were not meant to be poisoned.

I am all about moderation; moderation in foods that were meant to be part of our cellular metabolism. There is no way, in my mind, to be moderate about that which was never meant to be a part of our cellular being.

For just 2 weeks, try feeding your body with 100% whole food, every snack and meal.  I guarantee you will feel like a whole new person: alive, vibrant, clear headed, sleep well, etc. Then, after 2 weeks of whole food eating, go back to your regular diet, 100%, for a day or two.  You will be aghast at how lousy processed food leaves your body feeling.

Whole food eating is not about what you are removing from your life, junk food, but what you are inviting into your life, vibrant health.  Let me know how it goes.

So, back to that Oreo cookie cake. I started off with the basics.  I do not measure ingredients, just throw in the bowl, so I am giving my eyeballed estimates. Thank my Mom, that is how she cooks. I learned through observation.

  • real butter, from grass fed cows grazing in the Finger Lakes of NY - about 3/4 cup
  • 3 pasture eggs from Maria of Deep Root Farm, wicked orange yolks. Lots of good nutrients.  Use the whole eggs.
  • local milk from some sweet, grazing, local goats - 1 cup
  • *oat flour I ground from gluten-free oats - about 1 1/2 cups
  • Sucanat unrefined, real brown sugar (Available at the Potsdam Food Coop & Nature's Storehouse, Canton) - 1/2 cup
  • organic vanilla - 1 Tbsp.
  • baking soda - 1/2 tsp or less
  • baking powder - 2 to 3 tsp.

*gluten free flours will make a shorter, denser cake.  If gluten is Ok in your diet, use whole spelt flour or whole wheat pastry flour.  Whole food cakes, made with 100% whole grain flours, will be heavier, denser, and shorter cakes.  When you get used to this denser, more flavorful, manner of creating in the kitchen... the "fluffy" refined food versions will be tasteless and boring.

The below Newman cookies are made with wheat flour and therefor contain gluten.

I caved (What else is a Mom to do? He is so damned cute.) and bought Newman's Own Organics Newman-O's Creme Filled Chocolate Cookies.

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Original Ingredients:

Organic Unbleached Wheat Flour, Organic Powdered Sugar (Organic Sugar, Organic Corn Starch), Organic Sugar, Organic Palm Fruit Oil, Canola Oil (Expeller Pressed), Cocoa (Processed with Alkali), Unsweetened Chocolate, Salt, Natural Flavor, Sodium Bicarbonate (leavening), Soy Lecithin (an emulsifier)

I took one row of the cookies, scraped the creme filling out, crushed the wafers, and added the crushed mess to the batter.

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The "Oreo" cake after baking:

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Tomorrow I shall slice it in half to make 2 layers and fill the center with frosting. Then I will slather the whole thing with the rest of the frosting.

Frosting:

  • 2 eight oz. packages of Organic Valley Pasture Raised whipping cream
  • 1 eight oz. package of Organic Valley Pasture Raised Neufchatel cheese
  • 2 Tbsp. local, dark maple syrup
  • 1 Tbsp. organic vanilla
  • the second row of Newman-O's, scraped and crushed, added to the finished frosting

The final, third row, of Newman-O's will be cut into 1/2 rounds and placed on top of the cake.

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Happy Birthday Eli!  Much LOVE, Mom

Or, as my boys call me...

MOM

Teaching whole food eating, cooking, and baking classes:  I volunteer teach cooking classes through the Sustainable Living Project, Local Living Venture. Sign up for their emails to be notified of upcoming classes.  I also do small groups at my home, just ask.  pyoumell@gmail.com

Breakfast of Champions

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No - No you people of the 70's and 80's (myself included), it is not Wheaties!

So what is this concoction on the plate and in the bowl?

  • Local, pasture raised eggs fried to the perfect, "still liquid" yolk state,
  • Wild leeks chopped and placed on top, and
  • Local, pasture-raised, goat milk cheese, slightly melted, on top...  and in the bowl?
  • Kraut made from Kent Family Farm's root veggies, cabbage, and burdock with added: fresh wild leeks from around the corner and up the hill; then I added dandelion greens, nettle tops*, and chives from the front yard.

Yummy, cell nourishing way to start the day!

*The nettle tops were raw, chopped very finely.  Yes, nettles will leave the characteristic "sting" on the tongue and back of the throat... but it is very mild, barely noticeable!

Stinging nettles have been used for urtication. Urtication means flailing the affected joints with nettles for the relief of arthritis and like conditions.  So eating raw is a 'lil self tongue and throat therapy!  Who would want arthritis of throat and tongue?

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Prosper's Artisan Yogurt in a Parfait and I am on a LOVE roll......

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We are not held back by the love we didn’t receive in the past,

but by the love we’re not extending in the present. -   Marianne Williamson

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Fun Breakfast Parfait

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I started out with 3 cups* Prosper's Artisan Yogurt, plain.

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I added 1 tbsp. dark maple syrup, 1/2 tsp. cinnamon, 1 tsp. vanilla and mixed it in well.

Layer in a pint canning jar:

1.  extra full 1/3 cup yogurt

2. homemade granola (Yes, I have a yummy recipe if you would like it... ask!)

3. thawed out local berries

4. sprinkle with shredded coconut

5. extra full 1/3 cup yogurt

6. repeat granola, berries

7. remaining yogurt, will be less than 1/4 cup

8. stick a long parfait or "iced tea" spoon into the jar & serve it up to a hungry loved one, self included!

*This is enough yogurt for 3 parfaits

Options:

For extra fat & protein, I often add 2, or more, tablespoons of almond butter to the yogurt when mixing it up.

I also sometimes whip a raw egg (From a free range, local farm, where I know the farmer & farm.  Do not use grocery store, factory farm raised eggs in raw food.) and mix the egg into the yogurt mix.

Slivered almonds are also good with or without the shredded coconut.

Looking down into the jar of breakfast fun!

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