Cheeseslave
Food, Health & Politics
It’s been a while since I went to ExpoWest and I never got around to writing this post.
But I still have some companies I did not get a chance to cover and I don’t want to leave them out.
From organic salsa to flavored coconut oil born from reggae, homeopathic remedies to a great nutrition school, to a company that sells awesome grow-your-own mushroom kits, this post runs the gamut.
Chocolate Cream Pie is one of my all-time favorite desserts. It’s like eating chocolate pudding coupled with a perfectly flaky pie crust, smothered with whipped cream.
This pie is not only delicious, but it’s also good for you. The recipe calls for lots of raw grass-fed milk and cream, pastured eggs, and the pie crust uses grass-fed butter and beef tallow or lard. So you’re getting plenty of good fats and fat-soluble activators in this dessert.
I made this coconut milk tapioca pudding a couple months ago for a dinner party. I needed to bring something to a friend’s house — they are gluten-free and dairy-free. This dessert was a hit.
If you’re looking for something that is sweet, comforting, very nourishing, and contains no dairy or gluten, give this coconut milk tapioca pudding a try.
Wow, seems like we just moved to Las Vegas and now it’s time to move again. I guess it seems that way because we DID just move to Vegas.
I won’t go into details but it’s a bunch of grown-up junk having to do with health insurance, my husband’s career, and what’s best for our family. For a number of reasons, I’d much rather stay here in Vegas, but you have to ride the horse in the direction it’s going.
Did you know that eating fish just once or twice a week reduces your chance of heart disease by 36%? Not only is fish good for your heart, it’s also good for your brain. A recent study showed that pregnant women who ate 2/3 of a pound of fish a week had babies with a much higher IQ. Fish has also been shown in recent studies to help reduce depression.
In this recipe, we’re cooking fish the French way, fish en papillote Cooking en papillote is a method in which you seal the food in a pouch of parchment paper and bake. The food steams in the oven in its own juices. It sounds fancy and looks very fancy, but it’s really very easy.
