Turmeric Juice

Turmeric is an amazing herb. It is truly one of my favorites.
According to WebMD
The root of turmeric is used widely to make medicine.

Turmeric is used for arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomachbloating, loss of appetite, jaundice, liver problems and gallbladder disorders.

It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, and cancer. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems.

Some people apply turmeric to the skin for pain, ringworm, bruising, leech bites, eye infections, inflammatory skin conditions, soreness inside of the mouth, and infected wounds.

Don’t confuse turmeric with Javanese turmeric root (Curcuma zedoaria).
Here is a simple way to drink turmeric juice on a regular basis.

Ingredients:
Turmeric root (powdered turmeric if you do not have a juicer)
Lemon
Raw Organic Honey or Coconut Nectar
Spring Water or Coconut Water

Mix ingredients to taste
Use juicer if using fresh turmeric root

How to Avoid GMOs While Dining Out

The following article is from the Food Babe

When I told a friend recently that my next post was going to be on avoiding genetically modified organisms (GMOs) at restaurants, he responded “good f*&*ing luck!”…It’s nearly impossible to avoid GMOs if you are eating out and the reaction from my friend illustrates exactly how dire the situation has become here in America.

I thought it would be prudent to share the best tips to minimize your exposure to GMOs when eating out, especially until the government listens to the overwhelming majority of us and puts labels on GMOs.

How to avoid consuming GMO’s when eating out:

  1. Unless labeled or listed organic (or from a reputable local farm the restaurant can verify doesn’t use GMO seeds or feed), I suggest avoiding these 8 genetically modified (GM) foods when dining out:
    • Corn
    • Soy
    • Sugar (beet sugar – i.e. refined sugar)
    • Papayas (from Hawaii)
    • Canola
    • Cotton (cottonseed oil)
    • Dairy (conventional American cow’s milk and cheese)
    • Zucchini/Yellow Squash
    • Conventional Meat (They are fed GM corn & soy)
  2. GM corn, soy and canola oil are the cheapest for restaurants to purchase. Ask your server about the oils they use to make your food – this is where GMOs are hidden in almost everything from salad dressings to soups to pan or deep fried items.
  3. Know the exceptions: Ask if the cheese is imported. A cheese from France means you are safe from rbGH – genetically engineered growth hormone and genetically modified ingredients, as this country has banned GMOs all together.
  4. Look out for these hidden GM ingredients: Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Flavorings (“natural” and “artificial”), High Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.
  5. Unless the sugar they use to make desserts is 100% pure cane, it’s likely from GM sugar beets
  6. Consider having the Non-GMO Shopping Guide in your purse or pocket that has a list of GM ingredients that you want to avoid and give it to your waiter or even call ahead. If more people did this, maybe restaurants would start to pay more attention to the products they buy

Non-GMO at Restaurants in Santa Cruz

Non-GMO Meals at Restaurants in Santa Cruz County:

(Be sure to read my previous post: How to avoid GMOs While Dining Out)

 

#1. Bantam
1010 Fair Ave
Open M-Saturday starting at 5pm

923286_458623510878419_384178767_n
“Don’t panic, it’s organic” is their motto.
The pizza is marvelous!
Organic and prepared fresh using a wood burning stove.
Pictured:
The marinara pizza with arugula on top. The dough was so fresh and the spices tasted really fresh as well.
My husband had the pancetta pizza and added housemade sausage and was absolutely delighted with it.
I had a locally made organic grenache wine and my husband had one of their locally made beers.
For dessert my husband had a flour-less chocolate cake from HEAVEN (he shared), and I had roasted cherries with lemon ice cream (from Penny’s!)
To view their menu, go to their facebook page. Their menu changes regularly. Last night’s menu will be found in their posts.
https://www.facebook.com/Bantam1010

 

 

#2 Penny’s Ice Cream
421327_10150719806396241_427509991240_11926592_1640264717_n

 

1537629_10152221633996241_1647921748_o

263188_10150659153035080_1728837_n

 

“The Penny Ice Creamery combines fresh local ingredients in small batches to create delicious artisinal ice cream. As one of the smallest dairy manufacturing plants in California, our production from all organic dairy and sustainably grown ingredients is done in the shop in full view of our visitors.”
(I love almost everything here – the only thing that I avoid is their fried foods because unfortunately, they use Canola in their fryer)
http://thepennyicecreamery.com/about/

 

 

 

#3 La Posta
27_1451520_10153946184010372_527415516_n 56_429476_407505382660615_1242360635_n
By far one of the very best restaurants I have ever been to. Everything  on their menu is non-GMO and amazing.

At la Posta, chefs Katherine Stern and Mark Denham deliver a fresh, market-driven menu inspired by the local community of farmers, foragers and fishermen, who provide an abundance of riches to our kitchen.

Pizzas and house-made bread from our brick oven, cured meats and fresh pastas are complemented by an adventurous wine list that highlights the indigenous grapes Italy.

Neighborhood Night

Join us every Tuesday night for live music and your choice of pasta or a pizza and a glass of wine for only $15! Reservations are recommended.

HOURS

Monday Closed
Tuesday 5:30 – 9:30
Wednesday 5:30 – 9:30
Thursday 5:30 – 9:30
Friday 5:30 – 10:00
Saturday 5:30 – 10:00
Sunday 5:00 – 8:00

http://lapostarestaurant.com/index.php

 

 

 

#4 Main Street Garden Café
1aaaamain78ab60831d99736ed10b8cb2ee64bba7ls195a87_f2d30ae8ca4b4fab8db5892fd5f441a7_jpg_srz_374_194_75_22_0_50_1_20_0 348s
This used to be my very favorite restaurant.  It is still absolutely wonderful. They cook with rice bran oil and everything on their menu will be non-GMO.
“Our Mediterranean Italian-inspired cuisine is infused with the unique personality of our region. We carefully select locally produced, organic meats, wines, and seasonal produce from farmers, wineries, and distributors on the Central Coast. We also grow specialty vegetables, fruit, herbs, and edible flowers year-round in our on-site garden, ensuring the freshest, seasonally available produce.”

Wed – Fri: 5:30pm – 9:30pm​​

Saturday: 5:30pm – 9:30pm​

Sunday: 11:30 am – 4pm

Address:

3101 N. Main St., Soquel, California 95073

mauro@mainstreetgardencafe.com

Tel: 831-477-9265

http://www.mainstreetgardencafe.com/

 

#5 Pearl of the Ocean

Chef Ayoma Wilen is the owner of Pearl of the Ocean. She is such a lovely person and a fabulous cook.
In fact, she was winner of the coveted and prestigious,  “Best Chefs America Award” in 2013 .
BCA_MASTER_NEW

th3U6JC495 thSSM0GWH5DSC00409

Absolutely no GMOs will be found here.
 Ayoma Wilen, the owner/chef, is continuing the tradition of serving delicious Sri Lankan cuisine, using fresh quality organic and locally grown ingredients, and a variety of special ingredients imported directly from Sri Lanka.
We have many vegetarian and vegan offerings that are unique to our restaurant, as well as several dishes that include meat and seafood.  In addition to all the delicious food, we have a wonderful selection of teas and exotic drinks. You’ll enjoy our cuisine in a comfortable atmosphere, at reasonable prices; once you try it, you’ll be back for more. Come savor the flavors of Sri Lanka!

 

 

#6 The Hollins House
hollins02l
Most everything on their menu will be non-GMO. Unfortunately, they use Canola oil in their fryer, so avoid the French fries.
My favorite thing to order on the menu is their grass-fed burger and their all organic molten cake.
Dining Room – Open to the public Tuesday through Friday (and selective Saturday’s) from 5:00pm to 9:00pm, for Dinner. Phone 831-459-9177 for reservations. Happy Hour Tuesday-Thursday from 4-6 p.m. – cannot beat the views and we throw the scenery in for free! OPEN TO THE PUBLIC
http://www.thehollinshouse.com/dining.php

 

 

#7 River Street Cafe
IMG_014853698adf277e0-1024x768 IMG_041653698ae754778-1024x768
IMG_0979-1024x778 07953698ae13a331-1024x768
A fabulous place for breakfast or lunch. All organic, local, farm fresh.

Mostly outdoor seating:
IMG_4728
Phone
(831)420-1280

Address
415 River St. Suite K
Santa Cruz, Ca 95060

Hours
Mon-Sat: 8:00am-5:00pm
Sunday Brunch: 10:00am-4:00pm
http://rivercafesantacruz.com/contact/

 

 

# 8 Geisha Sustainable Sushi
300034_268442143191858_63838909_n 377809_268442209858518_169869654_n
It can be very difficult to find a sushi place that will serve a Non-GMO meal.
And like most restaurants,  most of the items on their menu contain GMOs, but here, you can order sushi rolls without GMOs by asking for the organic soy sauce and the brown jasmine rice (white rice at other sushi places will be made with GMO sugar and vinegar made from GMO corn).
I like to order their wild Prawns caught in Canada with avocado, basil and cashews.
https://www.facebook.com/geisha.capitola/info

 

 

#9 Café Delmarette

cafewebsite

 

#10 Olitas Cantina and Grille

01the_lane-2944-140119-Ryan-Chachi-Craig th1UWZ40D3
This is a beautiful restaurant with some amazing food out on the Santa Cruz Wharf, however, it may be a bit more difficult to find non-GMO meals here.
On the good side, they buy from the local farmer’s market (found in their specials section). They also use only rice bran oil to cook their food.  They have wonderful organic salads and homemade dressings.
Most of their meat is wild or grass-fed and their fish is mostly wild as well.
Be sure and avoid the corn chips and corn/flour tortillas.
Everything at Olitas is prepared fresh daily by Chef/Owner Steve Elb, the long-time Executive Chef of the Sea Cloud and Clouds Downtown.
http://olitassantacruz.com/food.htm

 

 

 

 

 

 

 

Olive Oil

402979_393827030691401_7147226_nOlive oil fraud is making the headlines after new research discovered that it may be the world’s most mislabeled, misrepresented and downright impure food on grocery shelves. Worse, you’ll recognize some of the brand names caught red-handed in the liquid gold scandal.Olive oil fraud has been around since Roman times, and sadly, it has never really been controlled. The problem: It’s difficult and costly to produce excellent olive oil, but easy to doctor it and rake in the profits. In the late 1990s, the European Union recognized olive oil as its most adulterated food; now, the U.S. Pharmacopeial Convention has released a food fraud database that shows a similar state of affairs.
Read story from Organic Authority:
http://www.organicauthority.com/foodie-buzz/whats-in-your-olive-oil.html

My favorite olive oil is The Living Tree Olive oil-
When they say it is extra virgin, they mean it. A lot of oil on the market today says it is extra virgin even though it has been heated.

Heirloom375OilLG

Experience the taste of primal California, with this deliciously light oil created from eight heirloom olive varieties – Arbosana, Sevillano, Lucca, Frantoio, Mission, Arbequina, Manzanillo and Intrana.  The result is an oil with a mild, smooth buttery profile.

Produced by California family farmers.  They are the true husbandmen of their soft, plants, and animals.

It’s signature is the devotion of its producers and the life force of fertile soil, water, air and sunlight.

Store in a cool, dark, cupboard.

Processed below 80 degress Fahrenheit.

To purchase, go to:

http://www.livingtreecommunity.com/store2/product.asp?id=319&catid=16

Wild Organic Goat Cheese

NO FENCES?! Wow.

Coonridge organic goat cheese from goats who roam wild.
http://coonridge.com/
This raw milk organic free range goat farm has been rated one of the top in the country by the cornucopia institute! The goats have no fences and roam free with their guard dogs… This video is amazing and the goat cheese looks spectacular.

http://www.coonridge.com/video.htm

Goats-in-the-Winter
From their website:
We live with our Alpine, Nubian, La Mancha and Oberhasli dairy goats in the wilderness at 8,000 feet not far from the Continental Divide. The goats have a barn and barnyard to sleep in at night. Each morning after milking, the goats and their Maremma guardian dogs go off to enjoy their day free ranging in the rim rock country of western New Mexico. We are glad to provide our animals as natural a life as possible. When we say our goats “free range” we do not mean they have a pasture, however large. We mean there are no fences and no human neighbors for miles and miles. Our goats go where they please with their Maremma guardian dogs as escorts. They protect our goats from many predators including mountain lion, bear, coyote and reintroduced wolves. Maremma’s were bred in the Italian Alps for wolf control.

Coonridge_Dogs_md
We do not give our animals hormones, antibiotics or chemical wormers. We are GMO free. Our animals are wild fed on unpolluted rangeland. If there is too much rain or snow for them to go out we give them certified organic hay in their barn. We feed no grain and the goats produce milk off what they browse that humans can’t eat. Our animals are a step beyond “grass raised”! Check out what’s happening in organics and what you can do to help protect organic farmers, including choosing the best and most authentic organic brands: www.cornucopia.org

Organic Dog Food

For all of the dog lovers out there, I am attaching an organic dog food recipe. Animals are increasingly plagued by chronic diseases that effect humans like diabetes, cancer, and kidney failure. Most commercial dog foods (even the good ones) use poor quality ingredients including GMO corn, wheat and soy.

Dug and Marshmellow waiting for me to finish cooking

Organic Dog Food:

Everything organic of course 🙂

1 cup rolled oats

1 cup brown rice

1 cup barley, rolled or pearled

1 cup whole wheat buds

1 cup soy beans

1 cup corn kernels

1 cup millet

1/2 cup buckwheat

(all or any combination thereof)

2 TBSP Real Salt

2-3 cups grated or cut – some or all;

brocoli, crookneck squash, red potatoes, kale, spinach, green beens, endive

 

After cooking add any or all of the following:

 

1-2 tsp. flax seeds

1/4 cup nutritional yeast

1-2 Tbsp. Bone meal

1-2 Tbsp. dried alfalfa

2 Tbsp Tamari

2 Tbsp or more goat milk

1 lb Ground bison or fish

3-4 Tbsp. extra virgin Olive oil

( I mix 3 to 4 TBSP of Flax Seed and Olive oil in with the meat (either fish or ground bison). I sprinkle the nutritional yeast when I serve it and add the goat milk)

Bring water (at at two to one ratio of water to grain (should use a couple of additional cups ) )to a boil before adding grains, bring back to a boil then half cook (40 to 45 minutes) grains before adding vegetables. Finish cooking an additional 20 minutes. Add any all all other ingredients after grains and veggies have cooked.

 

The amounts and portions can be adjusted for the size of your dog, or the amount of dogs you are feeding, and your dog’s tastes. Our dogs also enjoyed fresh fruit scaps such as chopped peelings of kiwi, banana, and mango, strawberry tops, papaya seeds (1 Tbsp- great enzymes), pear pits, and grated lemon rind mixed in with their food. Special treats are also goat or sheep cheese. This recipe will last for up to a week in the fridge, stored in glass, stainless, or ceramic ware, or you can store in the freezer, for later, for up to two weeks.

Our dog is 75 pounds and we feed him 2 1/2 cup twice a day. 🙂

recipe from peakfrequencyhealth.com

 

Marinated Cucumbers

Marinated Cucumbers

1376535_520281484712621_1378724776_n

I had quite a few heirloom cucumbers ripe from the garden and about to spoil, and so I just now decided to make marinated cucumbers.

Ingredients:
5-6 cucumbers, peeled and sliced
1/8 cup coconut nectar or organic sugar
2 cups brown rice vinegar
2 cups spring/filtered water
1 teaspoon salt

(I also added a few heirloom peppers since I had them on hand)

Combine all liquid ingredients in a large bowl and stir until well mixed. Add cucumbers and make sure vinegar mixture covers all cucumbers. If it doesn’t add a bit more vinegar and water (equal parts). Cover bowl and place in refrigerator.

Homemade Heirloom Pasta

pasta-037b

 Fresh heirloom (Einkorn) wheat

It takes about 25 minutes.

Ingredients:
2 cups Einkorn wheat (freshly ground) Buy Einkorn wheat
1/2 cup warm water
1/2 teaspoon sea salt

Grind 1 1/2 cup of wheat berries (this will make 2 cups flour) in wheat grinder.
Mix the water and freshly ground flour into two dough balls.
Let sit for 5 minutes
Flattened dough balls by hand
Put through pasta maker on the basic flat sheet setting (I like to use #3 or 4 on the dial for thickness)

pasta-032b
This makes two flat sheets
Lay flat sheets on drying rack for 10 minutes

pasta-027b

Put flat sheets through pasta maker and cut into fettucine (2nd photo)
Toss fettucine into boiling water (water must be boiling)
Cook for two 1/2 minutes
Drain
Rinse with cold water

Now it is ready to serve
Top it with desired sauce
pasta-037b

Mushroom Bison Stir-Fry (with homemade heirloom Einkorn noodles)

Mushroom Bison Stir-Fry (with homemade heirloom Einkorn noodles)

1452184_543433839064052_285082261_n

Ingredients:
2 cups button mushrooms
2 cups broccoli
1/2 pound sliced 100% grass-fed bison or beef
1/2 cup 100% grass-fed bison or beef stock
1 red onion
1 tablespoon coconut nectar
2 tablespoons turmeric
1 clove elephant garlic
1/8 cup rice bran oil

Add oil  to wok or skillet. Heat oil for 30 seconds on medium (do not let oil smoke).
Add pressed garlic, bison or beef and chopped onion, cook for 5 minutes. Then add sliced mushrooms, sliced broccoli and stir-fry for 2-3 minutes. Add bison or beef stock, turmeric and coconut nectar and cook for 1-2 more minutes.

Serve over pasta or rice

For my homemade noodles go to: Homemade Einkorn pasta

Cinnamon Rolls

Cinnamon rolls 137
These little darlings are fun to make and surprisingly easy.
I just made up my own rendition of a recipe I found on food.com (link at bottom) to make them GMO-free and to make them suitable to my tastes. I am glad they turned out pretty good.
Note: I ran out of organic powdered sugar and so the glaze is a bit thin

Ingredients:
2 cups flour (I used freshly ground organic heirloom Einkorn flour)
2 tablespoons organic raw honey
3 tablespoons organic butter
4 teaspoons baking powder
3/4 cup water or organic pasture raised cream
1 teaspoon sea salt

Filling:
1 cup organic raw honey
1 cup butter
2 tablespoons cinnamon

Glaze:
1/2 cup organic sucanat (blend in blender)
1/4 cup filtered water

For the filling, in a small bowl combine softened butter, honey and cinnamon.
Use 1/2 of the mixture over the bottom of a 9×9 pan.

In a large bowl mix together flour, honey, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools)
Stir in cream/water to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. Spread the remaining filling on the rolled out dough.
Roll up the rectangle.

Cinnamon rolls 111
Then with a sharp knife slice into 16 small rolls (12 if you want them a little bigger).

Cinnamon rolls 119
Bake for 20-25 min at 400°F.

Cinnamon rolls 131
For glaze, combine powdered sugar and water in a small bowl and stir until smooth.
After rolls are slightly cooled, drizzle on glaze and serve warm.
(Note: the glaze will harden after cooling)

Cinnamon rolls 137

http://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243