Latkes also known as potato pancakes are classic *Hanukkah food. Traditionally made with potatoes, onion and matzo, latkes symbolize the miracle of Hanukkah because they are typically fried in oil. This recipe calls for gluten-free flour to replace the matzo and the latkes are baked instead of fried. Baking (instead of frying) preserves nutrients and cuts back on fat and calories.
Ingredients (use organic when available):
Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Press the grated potatoes between towels, to extract the moisture. In a large bowl, combine the grated potatoes with the onion, flour, salt, pepper, eggs, and the olive oil.
Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden on the bottom. Turn the latkes with a spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
Transfer to a serving dish and serve with the applesauce and yogurt.
Makes 2 dozen mini-latkes.
Nutrition Facts per latke: 119 calories, 2 grams fat, 115 mg sodium, 23 grams carbohydrates, 1.7 grams dietary fiber, 3 grams protein, 19% vitamin C.
BY LAYNE LIEBERMAN, RD
(*Hanukkah, also known as the Festival of Lights, Feast of Dedication, is an eight-day Jewish holiday commemorating the rededication of the Holy Temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire of the 2nd century BCE.)
Would you like to taste the health-giving grain found in the tomb of King Tutankhamun?
Or feast on the unprocessed kernels said to have been stored on the ark by Noah?
Or how about a vodka made from traditionally farmed Bolivian quinoa? If any of this whets your appetite, you are not alone.
In the past five years there has been an explosion in popularity of so-called "ancient grains" in the American food market.
There is no comprehensive list of "ancient" grains, but the category is generally agreed to include amaranth, barley, bulgur, buckwheat, kamut, millet, spelt, teff and quinoa.
Many of these grains - Bolivian quinoa and Ethiopian teff, for example - have been planted and harvested in the same way for thousands of years.
"It's been a positive perfect storm for these ancient grains," says Cynthia Harriman, director of food and nutritional strategies at the non-profit organisation, the Whole Grain Council.
"They fit with our desire to look for a super-food, a magic bullet we should be eating," she says.
Ancient grains are perceived as the opposite of modern wheat, which is the descendant of three ancient strains of wheat - spelt, einkorn and emmer - and often heavily refined.
They are seen as more healthy, more natural and better for us, providing more vitamins, minerals, fibre and protein than modern wheat - partly because they are rarely eaten in processed form.
• Amaranth - a South American grain which is both gluten and wheat-free and is a source of vitamin C
• Barley - an excellent source of fibre, manganese, selenium, and thiamine
• Bulgur - a quick-cooking form of whole wheat which is high in manganese
• Kamut - has a nutty flavour and is high in fibre, protein and several minerals, including selenium and manganese.
• Millet - a small, whole grain is a staple in many Asian and African countries but thought of mostly as bird food in the United States
• Spelt - commonly eaten in medieval times, spelt is part of the wheat family and is high in protein and fibre
• Teff - common in Ethiopia, this grain has the highest calcium content
• Quinoa - perhaps the best known ancient grain, quinoa is a complete protein since it has all nine essential amino acids
Source: Today's Dietitian
Many of the grains are also gluten-free, or at least low in gluten, tapping into a growing demand from consumers.
Part of the popularity of these grains are the stories that surround them, says Harriman.
"We're drawn to the idea that kamut comes from King Tutankhamun's tomb, the story draws our attention," she says.
"It's a revolt against processed food. It's the opposite of modern."
Other nutritionists agree.
"Aztec, Indian, African," says Vandana Sheth, nutritionist and spokesperson for the Academy of Nutrition and Dietetics.
"People might be more interested in trying these grains because of their place of origin, history and the culture," she says.
One of the first references to ancient grains as a health food was in an article in the New York Daily News in 1996.
Since then they have seen a steady surge in popularity, with a huge increase in consumption over the past five years, particularly in the last year.
According to figures released by the US Whole Grains Council, sales of kamut rose 686% in the year from July 2013, while sales of spelt rose by 363% and amaranth by 123% - all, admittedly, from a low base.
Such growth figures have spurred the processed food industry to take notice, especially against a backdrop of falling sales of breakfast cereals.
“The gullible consumer is going to buy more if it sounds healthy”
Hemi Weingarten Fooducate
"In the past year ancient grains saw a 50% growth across all categories, and a 44% growth in the cereal category," says Alan Cunningham, marketing manager for new products for the food giant General Mills.
The company has announced it will be launching a new line of its successful breakfast cereal, Cheerios, with ancient grains next year.
"It's a way to bring this product into the mainstream," Cunningham says.
"Consumers may feel that the barrier to eating ancient grains is that they're not convenient, so we figured a way to deliver them in a bowl of cereal."
But this will also mean including five times as much sugar as in the original Cheerios recipe - 5g of sugar per 28g serving, instead of just 1g.
But the addition of sugar and heavy processing has led some to accuse companies like General Mills of cynically making money from the "health halo" surrounding ancient grains.
"Like any grain they can be used in a healthy or unhealthy way," says Hemi Weingarten, founder and CEO of the food blog site Fooducate.
"The gullible consumer is going to buy more if it sounds healthy," he says.
Nutritionists argue that consumers should look at carefully at nutrition labels before buying processed food, to check for the amount of whole grains, and of added ingredients, such as sugar.
"I have heard industry analysts talking about taking advantage of the ancient grains trend," says nutritionist Cynthia Harriman.
"With ancient grains on the label, you could increase the price by 50-300%," she says.
The main barrier standing in the way of incorporating more ancient grains into the American diet is a shortage in supply.
There are also concerns that the exploding market for the grains could have an adverse effect on populations that have eaten them for centuries, the quinoa-growers of Bolivia, for example, but experts do not see this as a passing fad.
"By incorporating ancient grains, we'll benefit by not only getting more whole grains but enjoying a wider array of flavours, textures and nutritional profiles," says Vandana Sheth.
"Although they are currently thought of as a hot trend, I believe that ancient grains are here to stay."
By Joanna Jolly
BBC News, Washington DC
A beautiful short film about the horrible truth of the modern day food industry!!
Eat Wholesome and Sustainable food for a better Planet!
Watch "The Scarecrow," the companion film for Chipotle's new app-based game. Then download the free app at www.scarecrowgame.com
and join the quest for wholesome, sustainable food. The song "Pure Imagination" performed by Grammy Award®--winning
2 nowe smaki czekoladowych batoników "Zero Zebra" (bez alergenów)
• Mięta pieprzowa
• Amarantus i kokos
Dzisiaj w menu lunchowym:
• Regeneracyjna zupa z 3 soczewic
• Rozmarynowa potrawka z kaszy jaglanej, pieczarek i tofu
• Sałatka z ryżu brązowego, ciecierzycy, ogórka kiszonego i selera naciowego
Welcome to the global online premiere of “Origins”. Thanks very much for joining us. I’m honored that you’re here and excited to share this movie with you. We’ve spent the last four years traveling the world to make this piece and, as part of our directive to “help the world first”, are opening it up for this no-cost preview window for you to enjoy.
If you love it, and I know you will, PLEASE share it with the people in your life that need to hear this message. Together, we can transform our economies, get healthier, and save the planet...powerful stuff.
Here’s your link to see the movie - origins.well.org/movie
Please go there now to activate your screening. Even if you don’t have time to watch it right now, you can bookmark the page or schedule a time to see it before the screening window expires.
Again, thanks for being here and I’m excited to share this powerful movie with you.
Dr Pedram Shojai
Two new flavors of chocolate bars are now available: Zero Zerbra rice milk chocolate bar with mint and and Zero Zebra rice milk chocolate bar with amaranth and coconut. Enjoy the new tastes! Click to learn more!
Dwa nowe smaki batonow czekoladowych sa juz dostepne: Czekoladowy baton Zero Zebran z mleka ryzowego z mieta i czekoladowy baton Zero Zebra z mleka ryzowego z amarantusem i kokosem. Rozkoszuj sie nowymi smakami! Kliknij, by dowiedziec sie wiecej!
Published just this month in the International Journal of Toxicology, the study “Glyphosate Commercial Formulation Causes Cytotoxicity, Oxidative Effects, and Apoptosis on Human Cells: Differences With its Active Ingredient,” proposes what most of us have already surmised: Glyphosate, the main ingredient in Monsanto’s herbicide du jour – RoundUp – is utterly killing us. What’s more – it kills us in much smaller servings than the Agriculture industry is dishing out in its common GMO and pesticide spraying practices, and it is made stronger by the additional chemicals used in the RoundUp formula.
“Aminomethylphosphonic acid (AMPA), and a glyphosate formulation (G formulation) were examined in HepG2 cell line, at dilution levels far below agricultural recommendations” and they are causing toxic effects on the human genome. It is the adjuvants in RoundUp working together with the glyphosate which really causes the problem.
“The glyphosate formulation studied also triggered two ‘death proteins’ in human cells known as caspase 3/7, inducing pathways that activate programmed cell death (apoptosis), a clear sign of significant toxicity.”
As many scientists have suspected, glyphosate does not reveal its true toxicity alone – but works in tandem with the other chemicals in RoundUp so that the levels of toxicity on human cells becomes catastrophic. One plausible cause is that the surfactant polyoxyethylene amine within Roundup dramatically enhances the absorption of glyphosate into exposed human cells and tissue.
Read: Glyphosate Found to Fuel Cancer Cells Growth
Another study published in November of last year points to adjuvants working with glyphosate to cause a particularly lethal concoction. “Ethoxylated adjuvants of glyphosate-based herbicides are active principles of human cell toxicity” states:
“. . . Here we demonstrate that all formulations are more toxic than glyphosate, and we separated experimentally three groups of formulations differentially toxic according to their concentrations in ethoxylated adjuvants. Among them, POE-15 clearly appears to be the most toxic principle against human cells, even if others are not excluded. It begins to be active with negative dose-dependent effects on cellular respiration and membrane integrity between 1 and 3ppm [parts per million], at environmental/occupational doses.
We demonstrate in addition that POE-15 induces necrosis when its first micellization process occurs, by contrast to glyphosate which is known to promote endocrine disrupting effects after entering cells. Altogether, these results challenge the establishment of guidance values such as the acceptable daily intake of glyphosate, when these are mostly based on a long term in vivo test of glyphosate alone. Since pesticides are always used with adjuvants that could change their toxicity, the necessity to assess their whole formulations as mixtures becomes obvious”