Mahogany Dust Recipes

9 Ingredients you must avoid and WHY?????

2010-09-01T09:32:00.002-04:00

9 Ingredients to avoid and why!!!!
by Mahogany Dust
Why it is Used??? Why is it Bad??

Artificial Colors

* Chemical compounds made from coal-tar derivatives to enhance color.

* Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.

Artificial Flavorings

* Cheap chemical mixtures that mimic natural flavors.

* Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma

* Can affect enzymes, RNA and thyroid.

Artificial Sweeteners

(Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol)

* Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.

* Can negatively impact metabolism

* Some have been linked to cancer, dizziness hallucinations and headaches.

Benzoate Preservatives

(BHT, BHA, TBHQ)

* Compounds that preserve fats and prevent them from becoming rancid.

* May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria

* Can affect estrogen balance and levels.

Brominated Vegetable Oil

(BVO)

* Chemical that boosts flavor in many citric-based fruit and soft drinks.

* Increases triglycerides and cholesterol

* Can damage liver, testicles, thyroid, heart and kidneys.

High Fructose Corn Syrup

(HFCS)

* Cheap alternative to cane and beet sugar

* Sustains freshness in baked goods

* Blends easily in beverages to maintain sweetness.

* May predispose the body to turn fructose into fat

* Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer

* Isn’t easily metabolized by the liver.

MSG

(Monosodium Glutamate)

* Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.

* May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.

Olestra

* An indigestible fat substitute used primarily in foods that are fried and baked.

* Inhibits absorption of some nutrients

* Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.

Shortening, Hydrogenated and Partially Hydrogenated Oils

(Palm, Soybean and others)

* Industrially created fats used in more than 40,000 food products in the U.S.

* Cheaper than most other oils.

* Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

Have you checked your ingredient in your favorite foods recently? Do they contain any of the above? If they do, let me know and I can recommend an alternative that would be just as good, if not better!

Gigi’s Famous Mango Salsa Egg Rolls

2009-07-21T09:59:00.002-04:00

1 pack of Egg Roll Wraps – Kroger (Spring Roll wraps at Farmers market)or local market
Small Head of Organic Cabbage cut into shreds
Organic shreds Carrot Shreds
Small organic yellow onion
1garlic clove
Head of Organic broccoli chopped in small pieces or broccoli shreds
Head of Cauliflower chopped in small pieces
Mango Salsa Vinaigrette (Whole Foods)
(If you cannot find this dressing you have the option to buy balsamic vinaigrette and mix with mangos in a container and marinate for at least 24 hours.)
Sea Salt
Black Pepper
Italian seasonings
Brown sugar
Ginger powder
Onion powder
Garlic powder
Organic Soy Sauce
1 teaspoon orange juice
Coconut Oil (or peanut oil or sunflower oil)
I cup of water (to wet the four corners of the egg roll sheet)
1 jar of mild salsa

Combine all your cut vegetables together (Cabbage shreds, onions, carrots, broccoli, cauliflower and garlic) in a large mixing bowl.

Add your seasonings (sea salt, black pepper, onion powder, garlic powder, Italian seasoning, and a sprinkle of ginger and brown sugar) to the vegetables following it with your soy sauce, orange juice.

Mix the mixture together and then add your mango salsa vinaigrette about ½ to 1 cup or a little more but be careful not to have the mixture too wet or too dry. This is just a judgment call, if it’s to wet it will cause your egg rolls sheet to be too wet and it may tear when you are rolling them.

After the mixture is perfectly seasoned, add a tablespoon amount to the middle of your egg roll sheet with your sheet positioned with the corners pointing out in diamond shape (there is also an illustration of this on the back of the egg roll package) adding a dab of water to all 4 corners, roll the bottom corner first then the left side & right side, and roll into the top corner.

Heat your oil in a large pot (you need enough oil to almost cover the egg rolls).

Cook until golden brown. Drain on paper towel. Serve with Salsa!

Bon Appetite’

Gigi's Homemade Vegan Pizza

2009-07-21T08:35:00.006-04:00

Supplies:

Organic Wholegrain Pizza Crust- (365 brand Ready Made) from Whole foods Market or local market

LightLife Tempeh (Three grain)-from Kroger, Whole foods Market or local market, Trader Joes is the cheapest @ 1.69

Organic Spaghetti Sauce with Mushrooms -Trader Joe’s or local market

Sliced Baby Portabella Mushrooms (optional)

Organic Fresh Basil

Organic Fresh Spinach

Dried Italian Seasonings and Dried Basil- Dekalb Farmers Market or local Farmers Market

Roma Tomatoes 4 pkg

Rice Shredded Cheese Whole foods Market or Soy Shredded Cheese from Kroger or local markets

Organic Extra Virgin Coconut Oil or EVOO-Extra virgin olive oil

Organic yellow onion or Vidalia onions

Organic bell pepper - Yellow, green or red- Yellow has the highest Levels Antioxidants.

Instructions

Preheat oven to 400 degrees or (whatever the package states on ready made crust )

Petite dice or cube your tempeh and fry it in coconut oil on medium high heat turning it only once per side so really let it brown on one side and then the other.

Constantly turning the tempeh will cause it to crumble to fine pieces and this is ok too! But for a good side meat like pieces turn it only once.

Add your diced onions, bell pepper, mushrooms and season with Italian seasoning.

You can add oil as needed. While mixture is cooking, dice your tomatoes your basil and spinach. When mixture is done get one pizza crust from the package and first add oil to the crust (holes side up) and then add some of the spaghetti sauce and top it with dried basil and Italian seasoning.

Add half of your skillet mixture onto to pizza in a random places.

Add your diced tomatoes on top of the skillet mixture and then add sauce to places where needed.

Add your fresh basil and your fresh spinach on top of the mixture.

Add a sprinkle of dried basil and Italian seasoning onto the pizza and lastly add your rice cheese all over the pizza.

Place in the oven on 400 degrees for 10-12 minutes may vary with oven temps so cook until cheese is fully melted.

Bon Appetite!