http://www.naturalnews.com/031610_asthma_food_additives.html

The following substances contain the highest percentage of factory created free glutamate, with MSG containing 78%:

The following substances contain some factory created free glutamate in varying amounts. Please note that some food labels list several of these items, which can add up to a considerable and dangerous amount in one product:

Please take heed of this list. MSG wrecks havoc on your body. I got this list from www.msgmyth.com .  Please go to this wonderful site to learn more.

Please click on this link to read more. It is so incredibly scary what is happening to our food supply. Please educate yourself and try to make better food choices. Pay now for better food or pay later for poor health.

By BodyEcology.com

Ingredients:

• 1 large butternut squash (approx. 2 lbs.), halved length-wise and seeded
• 1 pound potatoes – any kind, peeled or unpeeled
• 1 T sea salt
• 4 T unsalted  raw butter (raw, when possible)
• 1 T chopped fresh rosemary
• 1 tsp. chopped fresh thyme

1. Preheat oven to 400°.
2. Place squash cut side down on baking sheet.
3. Pour 1 cup water in bottom of pan, and place in oven to roast 40-45 minutes until flesh of squash is tender when pierced with a fork. Remove from oven, and set aside.
4. Steam or boil potatoes, and add 1 tsp. salt. When tender, remove from heat and drain.
5. When squash is just cool enough to touch, scoop flesh from skin, and combine with potatoes.
6. Melt butter in small sauté pan, and add rosemary and thyme. Simmer approximately 1 minute until herbs release aroma.
7. Add butter, herbs, and remaining salt to squash and potatoes.
8. Use either electric beater or potato masher, and mash all ingredients together until they are smooth and well combined.  You may choose to leave it chunky if you are leaving skins on the potatoes.
9. Serve warm.Yields 6-8 servings.

Just Say No to GMO music video by Mike Adams the Health Ranger – NaturalNews.tv.

Check out this one below…

Roasted Tomatoes with Goat Cheese

● 2 firm large beef tomatoes, continental type
● sugar to dust, preferably NOT white processed sugar
● Freshly ground black pepper
● 2 tbsp olive oil
● 1 small onion, skinned and very finely chopped
● 1 garlic cloves, skinned and crushed
● 6 anchovy fillets, drained
● 8 basil leaves
● freshly grated parmesan
● 2 tbsp capers
● ½ goat’s cheese log

Cut the tomatoes across in half and arrange them in an oiled baking dish. Sprinkle with a little sugar and black pepper and leave while attending to the other ingredients.

Heat the oil in a heavy-based pan, add the onion and garlic and fry gently for a couple of minutes to soften slightly.
Remove from the heat and stir in the basil, with pepper to taste. (Do not add salt because the anchovies are salty enough.)

Divide this mixture equally onto the tomato halves, Arrange anchovy filets and capers and a slice of goat’s cheese onto each and then sprinkle with the parmesan.
Bake the tomatoes in the oven at 220C/fan oven 200C/425F/Gas 7 for 10-15 minutes or until just tender and sizzling. Serve hot.

Creamy Mushroom Spaghetti

Ingredients:

Salt

1 pound whole-wheat, whole-grain spaghetti, rice or quinoa pasta

1 1/2 pounds mixed mushrooms-shiitake, crimini, any that catch your eye at market

1/3 cup extra-virgin olive oil

2 leeks

3 to 4 cloves garlic, finely chopped

Freshly ground black pepper

2 tablespoons finely chopped fresh thyme leaves

1/2 cup dry white wine

1/2 cup cream

Grated Parmigiano-Reggiano or Romano, for topping

Directions:

Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.  Wipe mushrooms clean with damp towel and remove woody stems.  Thinly slice the mushrooms.  Heat a large deep skillet with extra-virgin olive oil over medium-high heat.  Add the mushrooms and cook until deeply golden and tender, 10 minutes. 

While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops.  Trim off root end.  Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel. 

Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through.  Toss pasta with mushrooms and adjust seasoning.  Top with grated cheese at the table. 

Potato and Kale Chips with Lemon Mayonnaise

Ingredients:

Chips:

3 large kale leaves or 2 bunches of kale

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1 (8-ounce) medium white potatoes, unpeeled

1 (8-ounce) medium sweet potatoes, unpeeled

Mayonnaise:

1 cup mayonnaise

2 tablespoons fresh lemon juice (from 1/2 a large lemon)

1 teaspoon lemon zest (from 1/2 a large lemon)

Kosher salt and freshly ground black pepper

Directions:

Chips: Put an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.

Remove the thick stem from the kale and discard.  Cut the leaves into 2 to 3-inch pieces.  Put them in a bowl and drizzle with olive oil.  Toss well.  Arrange the kale in a single layer on parchment paper-lined baking sheets.  Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Using a mandoline slicer or sharp knife, slice the white potatoes and the sweet potatoes into 1/8 inch thick slices.  Put them in a bowl and drizzle with olive oil.  Toss well.  Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes.  Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer.  Season the chips with salt and pepper, to taste.

Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest.  Season with salt and pepper, to taste.  Transfer all the chips to a large bowl and serve with the mayonnaise.

Cook’s Note 1: Some potato chips will cook faster than others.  Remove the chips from the baking sheets as soon as they become brown and crispy. 

Cook’s Note 2: The recipe can be doubled or tripled.

Cook’s Note 3: Make sure you don’t crowd kale-want them spaced out so they can get crispy.

Hope you enjoy these recipes!

N-Nutrition…Start eating more whole, unprocessed foods.

E-Exercise…Start an exercise program.

W-Water…Drink 1/2 your body weight in ozs of water a day. Choose distilled, reverse osmosis, or spring.

S-Sunshine…Sit in the sun even when it is cold 20 minutes- 3 times a week to get some Vit. D.

T-Temperance…Consciously focus on self-control. Think about others before you comment.

A-Air…Breathe good clean air.  If you smoke, quit.  You have a right to breathe good, clean air.

R-Rest…You need to get adequate rest- at least 8 hours a night for your body to repair.

T-Trust…So much of your overall health depends on your spiritual health. Get right with your creator.

If you would like to elaborate on any of these areas, it will prove to be a better 2011!! Contact me for tips in any of these areas. Would love to help you in anyway that I can.