Probiotics Getting More Positive Attention

I came across this article from Mother Jones this morning. I’ve been learning a lot about probiotics, prebiotics, and inflammation in a number of books I’ve been reading lately, but it’s reassuring to see an article about them in a slightly more mainstream publication.

Some of the books I’ve been reading (which have already been around for years), if you’re interested in learning more about the subject, include:

1. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
2. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
3. Bacteria for Breakfast: Probiotics for Good Health by Dr. Kelly Dowhower Karpa
4. The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates

Like I said, it’s reassuring to start seeing this information in other sources (even Mother Jones). I only hope that scientists are not just looking for a way to sell us another “supplement,” when we should just be getting these little life-giving critters in our food, everyday. On the other hand, if enough scientific studies prove the efficacy of a healthy and balanced microbiome (gut), perhaps our doctors will finally find value in reembracing the idea of letting food be our medicine. What a shocking concept!


Sprouting Mung Beans

I recently decided to try making an Indian dish called kitchari. I came across the recipe in the Yoga Journal. The recipe called for mung beans, which I finally found at the local health food store. I was so excited to find them that I kind of overbought. They were in the bulk bins, and I just kept scooping them into the bag. I was a little horrified when I got them home and saw how many I had gotten.

At any rate, I have a shload of mung beans now, and I need to figure out what I can do with them. I came across this site and have decided to give sprouted mung beans a shot.

I took about a cup or so, rinsed them well, and set them aside in a bowl of purified water at around 11:30 this morning. I’ll rinse them and replace their water before I go to bed tonight. The next step is to find an appropriate container for the sprouting.

Gluten-Free Pizza Is Amazing


How  I made it:

Start with Gluten Free Pizza Crust Mix from The consistency is like cake batter, and our pizza pan has holes in it, so I used a cookie sheet. I used coconut oil in the batter, and coated the pan in coconut oil, because we don’t use Pam or other spray on oils.

I cooked the crust for about 15 minutes; then, I took it out of the oven to add the toppings. I drizzled olive oil over the crust, almost completely covering it. I added tomato slices, crumbled some soft goat cheese, and grated some hard goat cheese. I don’t remember the kinds of cheese off the top of my head, but I can let you know, if you’re curious. The pizza went back into the oven for another 10 minutes.

The pizza crust already has Italian seasonings in it, so the flavor is amazing. The consistency is a little undercooked, but that’s how I like my crust. Another 5 minutes or so would probably provide a more crisp crust. Also, the water in the tomatoes made the crust a little soggy in places, so I’ll probably towel dry the tomatoes before adding them next time.


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