Healthy Eating, Cooking, and Baking Blog at Allrecipes.com (2/2013)

Healthy Eating, Cooking, and Baking

 
Feb. 22, 2013 12:25 am 
Updated: Mar. 26, 2013 3:30 am
In my last post, I talked a little bit about GMO foods, and hopefully, gave you enough information to spark an interest so you would do more research on your own. The internet has a wealth of information, but we need to analyze multiple sources that include medical studies and journals and… MORE
 
 
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judy2304

Home Town
Franklin Park, Illinois, USA

Member Since
Jan. 2012

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Healthy, Gourmet

Hobbies
Gardening, Music, Painting/Drawing

Links
 
 
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About Me
I breed large parrots, like to write, raise most of our veggies, completed my AS degree at 65, enjoy cooking specialty dishes and baking bread. I have done extensive study of cooking and eating healthy. A few years ago, I started researching healthy eating for my parrots, and it has since changed focus to the diet of my family. At this point, I make all of our bread using fresh milled flour that I make. We eat primarily pastures fed meats and eggs, and I make many of our condiments. We also avoid GMO foods and ingredients as much as possible. Since my 93 year old mother has moved in with us, we have eliminated the 10 medications she was on, and her physical and mental condition has improved considerably. I totally believe that we are what we eat. What is really best for us is a constant learning experience.
My favorite things to cook
I get bored with cooking daily meals, but enjoy making specialty and new dishes. I also enjoy baking breads from scratch using freshly ground flour made from various grains that I buy in bulk.
My cooking triumphs
One of my cooking triumphs was baking whole grain breads that are light, tasty, and healthy.
My cooking tragedies
My latest cooking tragedy was recovered with some effort. I made the Navy Bean and Ham soup that I posted and after the cooking time, much of the liquid had evaporated. I was tired when it finished and put it into containers and froze it as it was. The next day we had it for dinner and it was way too thick. As much as I didn't feel like it, I thawed 8 containers of the soup, added more broth, and repackaged it for freezing. It was really a pain, but I'm glad I did it. The finished soup was so much better.
 
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