Mom at home scientist

Ecology of my motherhood; analyzed, frugal, and (mostly) natural.


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Gluten-free, Grain-free Tapioca Cheese Bread; My Favorite Bread

Grain-free deliciousness

Grain-free deliciousness

I love the windows and doors to other recipes available to me in Spanish. Last year I stumbled upon this gem here while on laylita.com, a blog on Ecuadorian recipes. Although I had studied abroad in Ecuador, I never had the pleasure of eating this bread until I made it. It is originally called Pan de Yuca, which means Yucca Bread. We, here in the US, call yucca by the name of tapioca.

Pan de Yucca before baking

Pan de Yucca before baking

I particularly LOVE this bread for Oh so many reasons!
1)It is FAST
2) It is cheesy!
3) It is versatile!
4) It is grain-free
5) It is high in protein(for a bread) and healthy fats

IMG_6509

So I thought I would translate the recipe for you with healthier (the original is healthy, but some ingredients can be improved) ingredient suggestions!
This is great for gluten-free people too, as long as you shred your own cheese.

Tapioca (Cheese) Bread
20-25 rolls

2 1/2 Cups Tapioca Flour/Starch
4 Cups(1 Lb.) Shredded Mozzarella Cheese
1 Teaspoon Baking Powder (aluminum-free)
Pinch of Celtic Sea Salt (not bleached)
4 oz (1/2 cup) room temperature butter(from grass-fed cows)
2 eggs (pastured and fertilized)
If necessary, 1-2 Tablespoons of filtered water, if the dough is too dry to work into balls.

To Prepare:
Preheat oven to 500 F (that is not a typo!). In a food processor, combine flour, cheese, baking powder and salt & mix well. Add the butter, and eggs then mix until the dough forms small balls… or until it looks like it has mixed really well. This is where you would add the extra water if the dough seemed too dry.
Remove the dough from the processor and make golf-ball sized dough balls. Place on a cookie sheet or jelly roll pan. I usually only cook half of the recipe and save the rest in the fridge until another day. You can do this mixing all by hand in a bowl… just use your hands and all of the ingredients at once.
Bake for about 5-7 minutes at 500 F, then turn to broil setting and brown your rolls for about 3-5 minutes.

Grain-free deliciousness

Grain-free deliciousness

Then serve while warm, that is, if you don’t eat them all first! These go great with any soup, just as a side, and your kids will love them… to the point you feel like hiding them from the tots.

You can also adapte this recipe by substuting half of the mozzarella with sharp cheddar, as a reader posted in the comments, or jalapeno jack, if you want to add some kick!

Grain-free Tapioca cheese bread.

Grain-free Tapioca cheese bread.


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Herping for Fun

It’s about that time of year… to go herping(in the Northern states or high altitudes)!!! Herping is searching for herps (amphibians and reptiles). Anybody interested? A low-lying wetlands park would be perfect. Equipment needed: boots & willingness to get muddy… small nets would really help out too & pan to observe them in. An identification guide would also come in handy. I can’t wait! I could hear the Bufo americanus singing this afternoon. This would be great for homeschoolers needing hands on biology experience… coming soon, morel season!
Side note, I have now procurred a contract for raw cow’s milk through a herd share! I made delicious butter today in a mixer from the cream off of the top… sigh 🙂


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Quick Chemistry Quip for Nutrition: AB ≠ A ≠ A + B

 

Water (H2O, essential ingredient to life and 60-70% of your body) is not the same as oxygen (O2 needed for respiration but toxic in too high or low of levels). You take oxygen and ad 4 measly hydrogens and you get water. You can breathe oxygen, in the right proportions and live happily. Add those hydrogen atoms and you die… unless you drink it. Route of exposure is central to toxicity.

Neither is oxygen (O2) or water (H2O) the same as hydrogen peroxide (H2O2). Add one more oxygen to water and you get a wonderful toxin, made especially in your cells to kill invaders before spitting them out(1) or to commit suicide if the cell ‘decides’ something has gone wrong with themself (say cancer)(2)… a “for the greater good” decision for the community of cells that make up the whole person… you.

It really ‘gets my goat’ when doctor advise against or for certain foods because they believe they are quoting real evidence (what they refer to as “evidence based medicine.”(3)). I mean, the reality is that they are often telling you… “Don’t eat item A…” because somewhere… there is a study which said “AB” was bad for you. That is like saying, “Don’t breathe oxygen ever,” because they read a study which showed how detrimental it was to breathe water.

Even substances which have the exact amount of particular molecules can have vastly different consequences in the body if they are merely rearranged. Think of a paddle wheel at a grist mill. Take that same paddle and make it so it only will turn in the opposite direction of normal. Will that grist mill continue to function? No. It won’t.

So the point is… any ingredient which has its chemical structure altered, can no longer be considered the same ingredient! It may be derived from that same source… but I can derive distilled water from milk, and it is not the same. Or, I can make butter from the cream from that milk… still, very different in how it is used and I didn’t even add any molecules to make it. So to say that soybean oil, after being hydrogenated, is merely hydrogenated soybean oil… is fallacy and deceit. The same goes for lard. When you read how bad lard is for you, do they specify that it is the hydrogenated product of chemical processes to create a different substance which still, falsely, retains the name of lard, or was it rendered from fat by merely heating it enough to separate the oil from the flesh? A ≠ AB.

Always look, listen and research critically, asking these important specific questions when any statement is made.

So that is why a doctor may tell you not to eat coconut oil if you have heart disease, even though studies show how beneficial it can be (4). Or not to eat lard (5) if you have diabetes, when there are also studies that support it (6).

 

1. http://www.sciencedaily.com/releases/2008/01/080102134129.htm

2. http://www.ncbi.nlm.nih.gov/pubmed/19723104

3. http://www.cochrane.org/about-us/evidence-based-health-care

4. http://www.sciencedirect.com/science/article/pii/S0009912004001201

5. http://europepmc.org/abstract/MED/17752774/reload=0;jsessionid=oWg4jiX8Ul5CX3xzUr79.18

6. http://onlinelibrary.wiley.com/doi/10.1111/j.1460-9568.2005.04125.x/abstract;jsessionid=1634196F8DD0946FBE83BA3EB10D3F25.f03t04?deniedAccessCustomisedMessage=&userIsAuthenticated=false


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Confessions of a Raw Milkactivist

I LOVE raw milk, from a cow. Satisfying raw milk tastes so delightfully cleaner and cooler than any homogenized or pasteurized supposed “equivelent.”
I grew up on a certified raw milk dairy farm in Oregon. I know the way to get somatic(disease causing) cell counts in natural raw milk lower than you can ever find them in pasteurized milk.
I hate governmental regulations on food that are not scientifically based. Why does anyone have the right or audacity to tell me that a food item isn’t good for anyone, but here… this phony we will advertise and promote, which also garners us income, we will endorse it.
Research continues to show and has always proven that CLEAN raw milk is healthier AND safer than pasteurized.
I will expound on this in the future… but I am just a bit annoyed today thinking about it… all I want to do is buy some milk that I don’t have to feel is similar to playing Russian Roulette… maybe this time it will still be alright to drink it…
Yes, I know I can get raw goats milk. I’ll drink it knowing that it is good for me… but I honestly dislike it… like I dislike swallowing huge vitamin B pills… ahhh GAG ME!

http://chapters.westonaprice.org/londonuk/2014/02/01/fsa-restrict-raw-milk/
http://farmerkhaiti.wordpress.com/2014/01/29/chapter-5-raw-milk-and-death/ http://thefirstthreebites.wordpress.com/2014/02/02/on-supplementation-and-making-butter/ http://yamhillvalleygrown.wordpress.com/2014/01/28/choices-about-milk/

 


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Testing the Waters of Reader Interest

So I created a fabulously long poll on many different ideas that I want to write about, but I couldn’t get WordPress to work with me on this one… yet. I thought at first that I would present to you a simple four subject choices to go further in depth with. But, I am now on letter “U” of options… and each one of those choices really represent many different subtopics. The easiest ways to summarize those topics would be, A. Homesteading, health and sustainability topics, B. Environmental toxicity, and food contaminants and empowering you to make knowledgeable choices emphasizing your values, C. Analysis of scientific studies and ways of interpreting data and study conclusions as well as clarifying intent, D. Recipes for avoiding certain allergens(food) or chemicals(hygiene products) E. My undergraduate thesis.

Please respond to these broader choices instead under the comments. Thank-you!!