Publisher's Description: Food allergy and intolerance is a massively important subject that can affect every one of us. Now that we all realise that we have a responsibility for our own health, it’s vital to learn simple ways that we can use to help ourselves, and increasingly people ask doctors how they can help themselves. Discovering and doing something about our food intolerances is a very positive thing we can do.
Gwynne Davies has done us all a great service, by painstaking observation, by development of a system of diagnosis and cure, and by helping thousands of people. Even better, he has chosen to share his findings with us, to help more of us to understand how we can be helped – and how we can help ourselves.
Coconut and Coconut Milk are the latest boutique "miracle cure," This one, however, seems to have some real science behind it. It has been found to give us a lot of health benefits including help with blood pressure, diabetes, and a lot more. And it is yummy, although many brands are tasteles so pick the good ones. Also use the unsweetened kind and add your own Stevia or Agave Nectar. I sometimes mix it with Almond milk. Really good.
This is a good video on the benefits of Coconut Milk.
What do we turn to for both everyday sustenance and seasonal celebration? Food. Often, though, we’re like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more — more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverence into daily living — and eating. She presents global vegan recipes that call you to the table, stories that make you stand up and cheer, and gentle nudges that aim to serve up what we’re hungry for: a more vital self, more loving and meaningful connections, a nourished and nourishing world, and great food, too. Feeding the Hungry Ghost will challenge you to decide: keep reading or start cooking?
About the Author:
Ellen Kanner is an award-winning food writer, Huggington Post’s Meatless Monday blogger, and the syndicated columnist the Edgy Veggie. Her work has been published in Bon Appétit, Eating Well, Vegetarian Times, Every Day with Rachael Ray, and Culinate, as well as other online and print publications. An advocate for sustainable, accessible food, she has served on the Miami boards of Slow Food and Common Threads. She lives in Miami.
REALLY GOOD FLAVOR AND GOES REALLY WELL WITH EGGS.
1 lb. Tomatillos, husked
3 Garlic Cloves
2 to 3 Anaheim Chiles, halved lengthwise and seeded
½ to 1 Serrano Chile, halved lengthwise and seeded
1 med White Onion (or ½ a Sweet Onion)
2 tbs. Olive Oil (more if needed)
½ bushel of Cilantro (about 4 tbs.) chopped
Salt and Pepper to taste