Posted in Dessert

Tasty Treat Thursdays: Strawberry Ice Cream Cake

My first attempt at making a Strawberry Ice Cream Cake

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Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.

FILLING
½ gallon of softened strawberry ice cream
Graham Cracker Pie Crust* reserve ½ cup for outside garnish
strawberry puréed need 1 cup

Mix ice cream with pie crust. Spread half ice cream on bottom layer. Freeze for about 15 minutes. Spread puree on cake. Top with second cake. Spread remaining ice cream. Freeze until firm.

Strawberry Whipped Cream Frosting –
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar
Chill all the ingredients and beat together until thick and fluffy.

Graham Cracker Crust –
1 ½ cups of Ground Graham Crackers
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature

In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using. Frost cake. Freeze. Remove from freezer and place in refrigerator for about 2 hours before serving.

OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)

Posted in Healthy Eating

Wellness Wednesdays: The Effects of Additives in Foods

My Scattered Notes on The Effects of Additives in Foods

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Packaged foods are loaded with colors and preservatives to increase their shelf life and make them look pretty while they sit on the shelf. Food additives also make those packaged foods smell good, look good and maintain the texture of the food. Some are good, some are not.

Dyes and additives have been shown to be linked to behavioral problems, emotional issues, and medical issues. Twin Cities Holistic Health Coach, Kelley Suggs, break it all down for us on a program I watched a few weeks back. I hope my scattered notes are helpful. After watching this segment I’m compelled to make many changes for my husband and son who have ADD/ADHD.

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Food colors/dyes uses: Makes food look pretty.

Recently, the American Academy of Pediatrics has officially linked ADD and ADHD to artificial food dye. The fastest growing population taking anti depressants and anti anxiety medication is children among the ages of 2-5. Parents and researchers in other countries like Britain and Australia have known and acted on this for years, making dietary changes that have changed behavior and increased the quality of sleep for little ones.

The reason it is such a big deal for kids: The amount taken in is dose dependant. A 3 year old will get a much higher dose than a full grown 30 year old parent, and will respond accordingly.

Found in: Anything that starts with FD&C, specifically Red 40 (which is derived from petroleum), Yellow 5 and Blue 2. Found in food in a box like cereal and mac n’ cheese, yogurt (any kind), candy (M&M’s), chips (Dorritos), crackers, bread, pickles, over the counter and prescription medication (Motrin/Tylenol/pain relievers/allergy medications).

Effects: sleep disturbances, ADD and ADHD behavior and extreme irritability.

Alternatives: Stonyfield Farms yogurt, plain potato chips with Daisy brand sour cream, chocolate chips instead of M&M’s , Homemade mac ‘n cheese or Annie’s Mac ‘n Cheese instead of Kraft or other brands. Organic foods use vegetable based food dyes like beets.

Sodium Benzoate Uses: Is used to increase the shelf life of food.

Effects: Published in the British Lancet, this additive, especially in combination with artificial food colors, drives kids wild and can feel like it flips the ADD and ADHD switch to on.

Found in: pop, condiments like sauerkraut, jellies and jams

Alternatives: instead of Sunkist try Von Hansen’s natural soda or 365 Brand from Whole foods, use organic jellies and jams or make it yourself, use organic condiments.

Polysorbate 80 Uses: it is an emulsifier and thickener.

Found in: whipped cream, ice cream, non-dairy creamer, chewing gum, condiments like pickles and salad dressing.

Effects: sneezing, coughing, swelling, shortness of breath, skin rashes, gastrointestinal problems and fertility problems.

Artificial sweeteners like aspartame Uses: decrease calories, marketing for weight loss

Found in: anything low calorie, diet, low/no sugar, sugar free

Effects: in young kids, toddlers and babies (through breast milk) – rashes, asthma, gastrointestinal problems, obesity, hypoglycemia, extreme fatigue, irritability, hyperactivity, depression and antisocial behavior, poor school performance. Dr. H. J. Roberts and Dr. Russell Blaylock . Aspartame What you don’t know can hurt you. Mercola.com

Propalyne and Polyprobalyne Glycol: GRAS (generally regarded as safe) term, so it doesn’t necessarily have to be listed on labels. Used in baked goods as a stabilizer, to dissolve colors and flavors that won’t otherwise dissolve on their own, in ice cream to keep it soft, as a plane de-icer and antifreeze.

Effects: allergies/immunotoxicity, neurotoxicity and endocrine disruption

Alternatives: make your own ice cream, buy freshly made products with short shelf lives, shop at the farmer’s market, avoid food colors and buy organic products.

Tips: Stick to foods you prepare yourself or that have 5 ingredients or less.

For More Research on this Subject:

AVOID FOOD DYES TO REDUCE HYPERACTIVITY AND ADHD

American Academy of Pediatrics ADHD and Food Additives Revisited

Holistic Health Coach, Kelley Suggs

Posted in Tips and Tricks

Tips and Tricks: Make Your Own Raisins

I have this fantastic grape vine good for juicing and wine making. The leaves are wonderful for making Greek Dolmas.

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This year I’m going to try to make my own raisins once they are ready to be harvested! As you can see it will be awhile. I have done this with farmers market grapes.

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Pluck the grapes off the clusters and place in a single layer on a rimmed baking sheet. Roast in a 200 degree oven until the grapes are shriveled and dried, about 2 hours – depending on the size and juiciness of the grapes. Turn off the oven and let the pan sit overnight to further dry out the grapes. That’s it! Easy. And so much fun!