This recipe is also known as a Fruit Paste Confection and is easily prepared with unflavored granulated gelatin * It usually takes 2 Tbsp of gelatin (one envelope) to jell a cup of cooked fruit paste to the proper consistency * Take a 15 oz can of halved apricots in syrup and separate the apricots from the syrup * reserve the apricots on the side * Pour the syrup (about 2/3 cup) into a medium sauce pan * Add twelve dried apricots and bring to a boil * Lower temperature and cook for about 5 minutes until most of the liquid has evaporated and the apricots are just moist * Transfer apricots to a food processor and add the reserved canned apricots * Add a 12oz jar of apricot preserve and 1/2 cup of sweetener such as stevia * Process for 10 to 20 seconds or until the mixture is smooth * Transfer the mix to a sturdy saucepan and bring to a boil – stirring constantly with a spatula * the mixture will stick and scorch if not stirred as it comes to a boil * Stir with a spatula every minute or so after it boils * Cook for 8 to 10 minutes to reduce the liquid and concentrate the flavor * While it is cooking – Pour 1/3 cup of cold water into a small glass bowl * Sprinkle 2 envelopes (4 Tbsp) of plain gelatin on top and let it sink into the water and get thoroughly moistened by it with no white spots visible * This is also a good time to add a festive food coloring (I like red or green) * Microwave for 20 seconds until the gelatin is melted and stir it into the hot apricot mixture * it should produce about 2 1/2 cups of fruit puree * Pour the puree into a lightly oiled rectangular loaf pan – lined with a strip of waxed parchment paper * the paper should be lightly oiled underneath and have the ends extend beyond the pan to help when un-molding the Petrified Fruit Paste from the pan * The Fruit Paste should be about 3/4 inch thick * Let it cool for a couple of hours at room temperature – then cover with plastic wrap and refrigerate overnight * The following day un-mold the Petrified Fruit Paste in one block onto a sheet of plastic wrap using the paper liner in the pan to help lift it out * Wrap it thoroughly in plastic wrap and refrigerate until ready to use * When ready to serve cut the paste into 1 1/4 inch wide strips and then into triangles or squares so you have about two or three dozen pieces * Place about 1/2 cup of stevia sweetener in a bowl and roll the jellies in it until they are coated on all sides * Arrange on a serving plate or holiday platter and serve – or – leave somewhere so that guests can help themselves * Have a happy holiday season – but try not to get petrified on these festive treats
Dr. Otto Warburg lectured back in 1931 about the cause of cancer. Cancer is caused by weakened cell respiration – due to lack of oxygen at the cellular level. Damaged cell respiration causes fermentation resulting in low pH (acidity) at the cellular level. Oxygen is the healthy way to convert glucose to energy. In the absence of oxygen, the cell reverts back to a primal nutritional program to nourish itself by converting glucose through the process of fermentation. The lactic acid produced by fermentation lowers cell pH (acid/alkaline balance) and destroys the ability of DNA and RNA to control all division.
The cancer cells then begin to multiply and the lactic acid simultaneously causes severe local pain as it destroys cell enzymes. Cancer appears as a rapidly growing external cell covering – with a core of dead cells. Cancer thrives in anaerobic – acidic conditions – conditions without oxygen. In other words, the main cause for cancer is acidity in the human body. Fat in the diet produces acidity, the body then produces fat cells to store the acid. The end result is more acid in the body and more fat cells.
It makes great sense that children should study the pH index of all foods at school and that all foods sold to the public should have their pH index printed on the content label together with calories and nutrients.
It is important to keep an alkaline balance for the body because acidity causes cancer and an alkaline balance has oxygen available for cells. This condition is called arobic and is associated with a low pH. Food items like parmesian cheese are extremely acid forming (-34pH) while spinach and lemon are excellent alkalizing foods
Food is not the only factor to affect our pH balance. Any stress can potentially leave an acidic residue in our body. Activities that are calming and relaxing can make us more alkaline. The pH balance can always be checked using litmus paper and pH measurement tape. A good alkaline pH balance comes from dark leafy greens. This can be achieved by drinking more green smoothies that incorporate green items such as: romaine lettuce, red leaf lettuce, kale, parsley, spinach, kale, kiwis, celery, mint, basil, cilantro and avocado.
To blend a Savory Green Smoothie fill the blender with 5 leaves of kale, 1/4 cup of lime juice, 1 bell pepper, 2 celery stalks, 1/2 bunch of parsley, 3 cloves of garlic and 1/4 avocado * Add 2 cups of water * Blend until smooth and savory when poured into a glass * I prefer room temperature – but ice can be added before blending or after
I come from a family of Manhattan Clam Chowder lovers, but it can’t be served all the time, so it may be a good time to write about an alternative chowder choice * Because it is a pre-holiday warm up the ingredients are simple – low fat and reduced calorie * It is always better to prepare a large bowl of chowder so that their will be time to let any left overs blend flavor in the refrigerator * Let’s begin by pouring two tablespoons of extra virgin cold pressed olive oil into a large pot * Warm the oil and add 1/2 cup of diced sweet onion – 1/2 cup of diced celery – 1/2 cup of diced carrots and 1/2 cup of peas (held on the side to be added after the broth * let the vegetables simmer until the onions are translucent * Add 1 lb of large cubed cod fish or any white fish of your choice and let it cook with the veges until it looks poached * Add two cups of chicken broth and let the veges, fish and broth meld for ten minutes * now add enough of either milk, cream, half and half or coconut milk to turn the chowder cream colored * coconut milk is my current favorite with 1/4 tsp of curry powder * let the mixture simmer on low heat for twenty minutes * add 1/2 tsp of freshly ground black pepper and it should be ready for the first serving * Remember the best is yet to come – after left overs have been refrigerated over night – the next serving should be even more flavorful * Sometimes the peas can be replaced with corn for added color * However, chowders are best with three or the most – four vegetables mixed in – more than three or four vegetables in a chowder make it too busy and bulky to add flavor to the fish and white broth * a fresh piece of parsley on top of each serving is always welcome