Extra Virgin Olive Oil

Another good reason to use Extra Virgin Olive Oil.

Studies have shown that Extra Virgin Olive Oil protects against the Genetically Modified (GMO) foods we consume. It is still a good idea to avoid anything GMO, but since it is almost impossible to avoid everything, protect yourself with EVOO.

According to the study, the always popular extra virgin olive oil may reduce DNA damage caused by consuming genetically modified soybean products. It showed that there was less DNA damage in the spleens of rodents in the study who also consumed EVOO.

The study also suggested that olive oil antioxidants can help to normalize red blood cells altered by GM soybean consumption. "We can conclude that adding EV olive oil to the diet of rats appears effective in inhibiting oxidative damage and may act as a protective agent against chronic diseases such as liver fibrosis, hyperlipidemia and diabetes," researchers said.

Consumers who do purchase extra virgin olive oil should also be aware that unless it’s 100%, it could potentially contain filler oils such as GM canola oil.

In that theme you might want to try the following recipe for pesto using Extra Virgin Olive Oil. Enjoy!

PESTO

All these amounts are suggestions. You can adjust to your own taste.

2 packed cups fresh basil leaves, without stems

3 garlic cloves

1 cup pinon nuts, toasted

¼ t. salt

1/3 c. raw Cashews

½ c. extra virgin olive oil

In food processor, pulse all ingredients except oil until fine. Drizzle oil in and pulsate for a few seconds until paste. 

Serving options: Mix into hot pasta. (GF: Tinkyada brown rice pasta doesn’t get mushy) Add sauted onions and mushrooms. Add at last cherry tomatoes. Can be served hot or cold - great leftovers.

Also good as a spread for crackers. Look for "Gale's Cracker Recipe".

Cashew "Cheese"

This is a beautiful sauce to use with the GF crackers. It is raw, made in a blender. It doesn't get much easier than that. I'm told it is very "more-ish"

Cashew Cheese 
BLEND until VERY smooth the following:
1 c. Raw cashews (1 gram fiber/oz.)
1/3 c. lemon juice  
1 c. water
½ c. olive oil 
2 T. sesame seeds (1 gram fiber/T.)
4 T. Nutritional Yeast (Savory Yeast Flakes) (4 g. fiber/T.)
1 t. onion powder
pinch garlic powder
1/8 t. celery seed or celery salt
1 to 1 ½  t. sea salt
When blended, ADD ½ c. roasted red peppers (capsicum) and blend again. (you can find Nutritional Yeast at Whole Foods or any health foods store). The peppers don't change the flavor much, but add the yellow cheddar color to it - and of course, it would add more fiber. 

Use in Lasagna or “mac and cheese” with brown rice noodles for a healthy alternative. NOTE: For nachos: add jalapeno pepper and/or 1 can Ortega chilies. Makes a great enchiladas ‘cheese’.


There are approx. 26 grams of fiber in this whole recipe. I don’t recommend eating the whole batch in one sitting! A serving size would be about a ¼ c. with approx. 4 grams of fiber/serving. Serve with baby carrots for more fiber! With all this fiber, this recipe is perfect for Full Plate Living (www.fullplateliving.org)

Gale's Cracker Recipe

Here is a healthy cracker made from a bean flour mixture. The coconut oil (which will not turn rancid) will keep it fresh without preservatives. It will keep in a sealed container for weeks (I had to hide some to test this theory because everyone in our family loves them!) Enjoy!

CRACKERS
In a blender or bowl, mix until smooth. It will resemble a thin pancake batter.

1 1/4 cup soymilk (or other plant milk)
1/4 cup coconut oil
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 cup bean flour*
1/2 cup tapioca starch
1/2 cup potato starch (not flour)

Place baking paper on 2 cookie sheets (don't miss this step or you will never get them off the pan). Pour half the batter on each sheet and tilt pan to cover the whole surface evenly. Using a salt grinder add salt to taste. Sprinkle with sesame seeds and sunflower seeds (or your favorites - my family loves it with chili flakes lightly sprinkled on them - but it can be hot). Repeat on second sheet. Bake at 325F for                                                      10 minutes.

Remove pan from oven and, with a pizza cutter or knife, score slightly baked batter to form "crackers." Return to oven to finish baking, about 20 minutes.

Keep checking and remove the outer edges as they get done. It will bake from the outer edges to the center.

This cracker is gluten free, preservative free, MSG free. Because it is made from literally ground up beans, it is also filled with fiber. It is well worth the effort! Mate this cracker with cashew 'cheese' sauce  (http://gale4health.blogspot.com/2014/11/cashew-cheese.html)
or fresh pesto (http://gale4health.blogspot.com/2018/08/basil-pesto.html) and you have a 'good for you' snack.

*chickpea flour (also known as Besan Bean flour) is the most readily available type of bean flour. Fava bean flour also works well.  I mix the 3 flours together and keep it in a bin marked "Bean Flour Mix" so I have it handy to make these crackers.