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Visit Michelle's Blog for videos and tips on healthy cooking!
Reasons to get this book:
You are gluten/starch intolerant and want to learn how to prepare grains in a way that partially digests gluten and starch.
You want your body to be healthier, stronger, happier, and better able to fight and prevent acute and chronic illness.
You'd like to feel good after eating instead of bloated and gassy and therefore uncomfortable and embarrassed.
You're tired of fad diets such as low carb, low fat, low cal, and consequently low taste and low satisfaction.
You would like more energy and normalized weight.
You like whole, nutrient-rich food while keeping your taste buds happy.
You like to eat foods you've been told are bad for you, like butter and ice-cream, because they've been prepared in a way to make them nourishing.
Reasons not to get this book:
You enjoy feeling sick and tired.
You have a great rapport with your Dr. and like visiting often.
You prefer nutrient devoid food that leaves you craving other food even though you've just eaten.
You like bland tasting food.
You think gas is great.
Endorsements
"Jillayne's and Michelle's cooking ability as well as talent to teach how to cook is outstanding. I've traveled the world, literally, and haven't found food as tasty and as 'feel good' as the fantastic dishes made by these two. Michelle and Jillayne have taught viewers nationwide through cooking presentations at Young Living's Lavender Days, catered events, and the popular television show, Good Things Utah. Jillayne and Michelle have the ability to dazzle the taste buds of even the pickiest eater and fill lives with wellness through their recipes and tips."
Tiffany Covington
Young Living Lavender Farm
Agronomist and Farm Marketing Specialist
"These desserts are absolutely divine! You wouldn't guess that you would feel nourished after eating dessert, but with these culinary masterpieces you actually do! Jillayne and Michelle have truly made this food into a delectable art. I am grateful that they are sharing their talents for consciously creating and combining healthy, tasty nourishing food!"
Crystal Betterton
Real Foods Market
Tips for Sprouting Grain
Sprouting grain really is simple once you get the hang of it.
Fill a glass bowl with wheat, spelt, or kamut.
Cover the wheat with filtered water. Let it sit for 8-10 hours.
Dump it into a stainless steel colander, cover with a damp cloth, and set in a warm place.
Rinse once a day, and in a day or two, you should see cute, little tails growing.
How simple is that? Once you get the hang of it, you can make large batches at a time. The sprouted grain can then be dehydrated for preservation, and then run through your wheat grinder to use in place of other flours in your cooking as needed.
Looking to buy already sprouted wheat berries and flour so you don't have to make it yourself? Click here.
Natural Sweeteners 101
from "The Diet Rebel's Cookbook"
There are many different kinds of natural sweeteners with different uses; so many, that we have decided to go over which ones we use and why so you don’t have to figure that out on your own unless you really want to.
Dehydrated cane juice, or unrefined cane sugar is granulated and brown. It has a rich molasses content and contains a variety of micronutrients including chromium, which is important for sugar metabolism.1 Since it’s dry, it can be substituted for white or brown sugar on a 1:1 ratio. The commercial names for this sweetener are Rapadura and Sucanat (SUgar CAne NATural). They’re found in most health food stores.
Pure maple syrup comes in two grades that we have actually seen; grade A and grade B. Grade B has been boiled down more and has more nutrients and flavor than grade A, but it’s also more expensive. Since we should use sweeteners sparingly, we use both grade A and B in our cooking.
Raw honey has many beneficial properties; including healing properties used externally or internally, and can even help with seasonal allergies.2 Cooking destroys all the good qualities about honey, so it’s best to use it raw where possible. We buy raw honey that hasn’t been cooked or filtered and is taken from local bees.
Agave has a light flavor and a low glycemic index, but it’s a controversial sweetener because it’s made of fructose. Some say that nectar processed from plants other than the blue agave plant contain toxins, and that the fructose content causes health problems.3 We’ve looked into these allegations and have formed our own opinion. We feel that using agave, especially raw, blue/amber agave in place of white sugar won’t cause any health problems, and we definitely think it’s of more value than high fructose corn syrup!It’s best for you to do your own research on this sweetener before deciding to use it or not. If you are uncomfortable using it, it can easily be substituted with pure maple syrup or raw honey.
Stevia is a plant that has a sweet flavor but no actual sugars. It’s almost like nature’s safe, blood sugar stabilizing version of aspartame. Stevia is several times sweeter than sugar and can be found in powder or liquid form. Very little is needed for sweetening. We find that stevia is great for adding to warm drinks for a little sweet flavor, but not as useful in baking desserts because it provides no bulk. Stevia also has an after taste that some people don’t care for.
Disclaimer
The information on this website is not intended to diagnose, treat, or cure illness or disease and is not intended to be used as a replacement for proper medical attention. Consult your health care professional before changing your diet, especially when dealing with gluten.
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The Diet Rebel's Cookbook
Eating Clean and Green
by
Jillayne Clements and Michelle Stewart
(coming April 2010)
Growing up, I heard the phrase, "You are what you eat." I never gave it much thought, though. I probably would have just avoided Dum Dums, Ding Dongs, and suckers, and stuck to Smarties and Angel Food cakes instead, all while hoping to meet a Big Hunk someday. (I did, by the way. I even married him.)
It wasn't until my health crashed in my early thirties that I realized how true the statement was. I had eaten a lot of junk, and that is exactly how I felt. I was tired and grouchy all the time, I had a lot of the symptoms of diabetes, and I had a yellow/orange hue to my skin that had me looking like a tanning lotion application gone wrong.
Eventually, I found that I had hypothyroidism, anemia, blood sugar stabilization problems, hormone imbalances, and gluten, starch, and other food intolerances. At first, I felt very sorry for myself and cried a lot. In fact, I thought I was pregnant because I cried so much, even at the end of Mulan when her dad said she had honored him by saving China. (Sorry to those of you who haven't seen the end and I just blew it.) But I wasn't pregnant, and there would be no joy of holding a new little one in my arms after months of pregnant-like symptoms.
Then I decided to take action. I was going to feel better even if it killed me, and I knew that improving my diet was the first place to start. I delved into understanding how people have eaten for generations on this planet, a time before food was refined and processed, a time where civilizations lived completely off the land, and a time before diseases like hypothyroidism, cancer, diabetes, heart disease, autoimmune disease, and obesity existed. I discovered that our ancient ancestors were remarkably healthy, living for years longer than we do now, and didn't have these diseases. What they ate and how they prepared it determined their health, and I could apply this knowledge to my own cooking.
So I started having fun making healthy, whole foods based on these principles and found that my body could easily digest and assimilate them, even gluten containing foods because I applied the lost preparation techniques. I wasn't surprised that my health improved, but I was surprised that cooking this way made the food taste so awesome.
I couldn't keep these secrets to myself, so I began sharing my creations. The next thing I knew, I was teaching classes about true nutrition, selling my desserts, making a tasty berry cream pie on live TV, catering, and writing and compiling this cookbook with the culinary talents of Michelle Stewart, whose own health story, beliefs, and cooking experiences are quite similar to mine.
This cookbook is made of more than 300 delicious recipes based on the forgotten food preparation techniques. Not only do the recipes taste wonderful, but they are easier to digest, help stabilize blood sugars, teach how to eat wheat when gluten intolerant, and how to properly use grains, beans, and nuts so you can increase nutrients and decrease gas. But most of all, you really are what you eat, and using this cookbook can make it wonderful.
Just for Fun Answer
The answer is C. This embarrassing yet somehow funny experience didn't happen to me personally, but it did happen to one of my sisters.
Lavender Blackberry Cream Pie
made on
Caramel Apple Crisp
made on
Studio 5
Why Sprouted Grain is Superior to Non-Sprouted Grain
from "The Diet Rebel's Cookbook"
Traditionally, grain was allowed to cure, even slightly germinate before it was harvested. This wasn’t done because the farmer was worn out and decided to take a couple weeks off. It was done to make the grain easier to digest and to burst with nutrients. (This made the farmer and all the villagers full of energy so they could win the big volleyball championship for all people ninety and up.) The step of curing is completely sidestepped today, hence, the need for sprouting. Here are some other great reasons to sprout:
Sprouting and souring of grains predigests some of the gluten so we can tolerate it better and neutralizes enzyme inhibitors to allow better digestion and absorption of nutrients.
Soaking/sprouting grain neutralizes phytic acid, an enzyme inhibitor found on grains, nuts, and seeds. (How can we describe an enzyme inhibitor with words other than it’s an anti breaker-downer?) Neutralizing this is a good thing because phytic acid binds with nutrients like calcium, iron, magnesium, and zinc, and carries them right out of your body. It also does wonders for those who have tons of wheat stored in their home or garage for a rainy day and are tired of getting bloated and gassy after using it.
Sprouting increases nutrients, especially vitamin C, the B vitamins, and Carotene.4 This will come in handy if you’re ever on a long sea voyage or if you exist entirely on the wheat stored in your pantry and you’re worried about getting scurvy. You can actually prevent this deficiency disease from implementing sprouting in your diet.
Breads made from sprouted grains are milder on blood sugars5 than regular whole grains and especially white flour, which is like the conductor at a blood sugar roller coaster.
Sprouting converts starches into vegetable sugars. Vegetable sugars are much easier for people to digest than starches.6
One of the reasons some health conscious individuals avoid grain is because it’s acidic and can cause cavities. Sprouting also turns grain from an acidic food to alkaline.7 This, and the fact that starches are converted to vegetable sugars, is one of the reasons the healthy cultures didn’t suffer from cavities even though they ate grains.
A lot of the wheat varieties we are familiar with now have actually been genetically modified. This is one reason why so many people have problems with wheat. Some wheat types that have been around since the days of Joseph in Egypt are spelt and kamut. Since spelt and kamut are not genetically modified, our bodies recognize them as a food, making them easier to digest than modern wheat. (Spelt contains a lower gluten content than most wheat, a plus for anyone with gluten intolerance.)
Fortunately, there is hope for healing if you are one of the millions of people who is gluten intolerant and have been told that you will have to live the rest of your existence on rice and potato bread. It is helpful to know that a lot of gluten intolerant individuals are actually starch intolerant and do really well with sprouted grains, but those that have genuine issues with gluten may benefit from abstaining from grain for a time to allow their guts to heal, and then introduce sprouted spelt and other grains back into the diet. Just be sure to get qualified professional help with this process, preferably from someone who deals with the reversal of food allergies and intolerances, lest you are truly allergic to gluten, not merely intolerant to it, or even very intolerant to it, and after abstaining from grain for a time, unbeknownst to you, your gut isn’t healed all the way so the small amount of gluten you eat mows down your nutrient-grabbing villi like a weed whacker. That would be really bad.
References
1. Anne B. Bond, “Care2 Directory of Natural Sweeteners,” September 8, 1999 http://www.care2.com/greenliving/directory-of-natural-sweeteners.html.
2. Reallyrawhoney.com, “Health Benefits of Eating Really Raw Honey,” http://www.reallyrawhoney.com/healthfacts.php.
4. Sally Fallon with Mary G. Enig, Ph. D., Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, revised second edition (Washington, DC: New Trends Publishing, Inc., 2001), 112, 115, 452, 453, and 112, 115, citing Dr. Edward Howell, MD Food Enzymes for Health and Longevity.
7. Carrie L’Esperance,“Acid and Alkaline Balance,” http://www.innerself.com/Health/lesperance03273.htm. Accessed January 14, 2009.
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