Filed under: Uncategorized | Tags: deli meat, food cntainers, plastic, shopping bags, Slow Food, water
Just say no to plastic
In 2007 I said no to food in plastic. I stopped cold-turkey. Which I mean even deli meats prepared (cooked) in plastic wrap. It is a hard resolution to keep as even organic catsup and peanut butter are still using plastic, mostly. This year I am trying to rid my home of other plastic, as it off gases forever. This is even more difficult. In my lifetime modern plastic was invented and we have become addicted to it.
I just returned from a Caribbean island where it is everywhere, at the century old fort, in the harbour, on the streets and it is blocking the gutters and drains. Our hotel employed two people just to pick up the plastic cups and butts from the beach! Canadians to the rescue! I was pleasantly surprised that most yearly visitors had there own Timmy and other reusable cups, mugs and even wine glasses, good for them!
Many stores here are now charging for plastic bags or not providing them at all. Great! Food containers will take a little longer but every time you choose glass over plastic you are helping to send the message to the manufacturer.
So take a reusable bag or container, cook an extra piece of chicken for you lunch, and drink tap water because you are lucky that you can!
Filed under: Uncategorized | Tags: bacteria culture, health food, organic, probiotic, Slow Food, yogurt
Is Probiotic the new Beta-Carotene?
Yogurt and I go way back. In the 70’s it was THE health food other than granola. Of Course I was a Fashion student and granola had way too many calories and we used to count them back then. Yogurt was good for you then and still is. It is made with lactic bacteria, good probiotic bacteria that we all need for our immune and digestive systems.
Montreal is my favourite city because of the great food, fashion and because I met my husband there. He wined and dined me and made me Beefsteak Wellington with a whole filet mignon, foie gras and truffles from the Atwater Market.
I married Peter on Canada’s birthday and it will be 30 years in 2008!
From a buyer at Holts to a wife in an out port town in Marystown, Newfoundland. There was no yogurt in the one grocery store, only two kinds of wine, Blue Nun and the other one, and nothing fresh except rabbits with fur coats still on ugg! We went to St. John bought a small car, a case of wine, yogurt starter and anything fresh we could find.
I learned from the Joy of Cooking, a wedding present, how to make yogurt, bread, how to clean a squid and boil a lobster, etc. Necessity is the Mother of invention so we learned to cook to eat, to entertain and to get through 2 year contract in a town with only one (motel) restaurant.
Yogurt is easy to make
Heat 6 cups of milk preferably organic to 180F –or just to the boiling point
Let cool to under the 100 mark or body temp
Take a little of the milk to dissolve 5g of yogurt culture, pour back in
Put in jars of a yogurt maker or a warm oven or insulated cooler
Refrigerate when set- 3to8 hours depending on conditions.
Note-you can use 2cups of skim milk powder in water to make 6cups if you wish
- I have not found an organic milk powder source, let me know if you know of one
Yogurt starter is available at most healthy food stores and you can freeze it and
for the next batch use 3 tbsp of the last batch, good for about a week
I eat yogurt with granola for breakfast, in place of sour cream in recipes, and drained in a coffee filter to make sauces and dips. Enjoy! It is good for you.
