I have had to turn off the cooking shows. \u00a0I keep looking for one that does something other than season its desserts and sweets with vanilla flavoring and its savories with chicken stock.<\/p>\n
Ever wonder why describing how dishes taste you always have to add – they taste a little like chicken, don’t know why, but I enjoyed the dish. \u00a0Or, describing a sweet you can’t really define the vanilla taste, but it is present. \u00a0That is probably because every dish made today that is not sweet is full of chicken stock and every dessert has vanilla flavor.<\/p>\n
What is that about?<\/p>\n
Well, the desserts are easy to fathom. \u00a0We use white conventional flour, white over-processed sugar, low-fat milk which has been over processed and is roughly equivalent to sugar water. \u00a0Debased – with the taste stripped out as well as the nutrition. \u00a0So, \u00a0you have to put in desserts \u00a0something to restore the flavor. \u00a0Thus comes the addition of vanilla. \u00a0Try baking without vanilla. \u00a0Let the ingredients win the day. \u00a0Try a cake with real organic cherries in the batter for a flavor component. \u00a0There is always raisins, cinnamon, nutmeg, hazelnuts, and so many more.<\/p>\n
Try baking, cooking, saucing your desserts with organic whole wheat or whole any grain or whole anything else. \u00a0Organic eggs add incredible taste;, whole organic milk, organic butter, organic turbinado sugar, organic maple syrup or something equivalent \u00a0and you will see an amazing difference. \u00a0I very seldom use vanilla and get lots of compliments for the flavor of desserts. \u00a0Don’t totally eliminate vanilla, but use it on purpose for the taste not to carry the entire dish. Why? \u00a0Because flavor comes from all the ingredients and does not have to be restored by adding vanilla. \u00a0That just dumbs down your taste buds. \u00a0Once you get them back to rally tasting what you are eating you will really see how bored you can get with vanilla. \u00a0That is a real shame because vanilla is an excellent and adds great flavor, but not to everything sweet.<\/p>\n
That is difficult to do when using almonds since the FDA has decided there should not be organically grown raw almonds. \u00a0Before you get the almonds, those dubbed ‘organic’ have been toyed with and those that are not organic or have no such descriptive label have really been trashed. \u00a0Someone decided almonds must be, at the very least, pasteurized or they will deliver mold, etc. to your gut. \u00a0Sound like the processed food industry looking for graft or profit where it would otherwise receive none?<\/p>\n
Organically grown raw almonds are very good and not at all a threat to your health. \u00a0That is very far from the truth. Whatever the economic benefit to those delivering such an edict to all of us won the day. \u00a0Those raw almonds, not organically grown, have been chemicalized to avoid the mold. \u00a0Whenever I see something like that I think “shelf life”. \u00a0Don’t know if that is the case, but it is my fall back reason and it has been right in the past so I have no reason to doubt it today.<\/p>\n
With everything savory using organic ingredients, that also makes a huge difference. Put aside the chicken stock and try water for a change. \u00a0The dish you are cooking provides a unique flavor all its own without the use of a “cheater” ingredient. \u00a0The chicken stock industry must have paid a pretty penny to get not that position. \u00a0There are other stocks on the market, but chicken stock seems to be the one used in just about everything. \u00a0Whoever came up with that must have made quite a load of money.<\/p>\n
When cooking, you can taste the difference between grass-fed and hormoned\/chemicalized meat. \u00a0You can also taste huge differences between wild and farm raised fish. \u00a0Wild fish tastes the way one would expect fish to taste. \u00a0Farm raised fish has a strange texture and the taste leaves something to be desired so additions are necessary to make a decent dish, probably the addition of chicken stock – and on and on it goes. \u00a0And you can bet any salmon with Atlantic in front of the name is farm raised.<\/p>\n
Who is behind all of these changes to our food supply? \u00a0They are coming fast and furious and a stop sign is needed for all our benefits.<\/p>\n
Homes that are a part of Bettina Network Hedge Schools are either totally organic – like one in Harvard Square – or they are on their way to becoming organic in their toiletries, food, paper products, cleaning products used and more. \u00a0Any way we can move the Network in the direction of using products that don’t destroy the environment or your body that is the direction in which we are headed.<\/p>\n
Any suggestions to help that movement are welcome!<\/p>\n
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