The Whole Foods Way of Life

It's a very present thing in the media right now, that certain foods give you cancer, and cause a wide range of health problems. Obesity rates are higher than they have ever been. And with that it must be noticed and considered that also at an all-time high are prepackaged foods, artificially sugared products, fast food joints, food packed with preservatives. 

It's not mere coincidence that's these two things, rising obesity and rising in packaged preservative filled foods ,are so prevalent, and we now have more sickness than we have ever had. When a patient has cancer they are told to eat well. Why would they say that, if there wasn't some correlation to the health of our bodies, and what we put into it?

Now what is a "whole food"? That was my first question. I generally love making things from scratch, and essentially that is what this way of eating is all about. A whole food is anything that isn't processed. So if it has a label with a long list of ingredients you do not understand, then it is not part of the whole food way of living. Basically most packaged foods are dosed with things, that while approved for human consumption, are meant to preserve the shelf life of that item. Do you really want to eat something that if left out for a month, would still look like it did the day you set it out?? More to come like amazing whole foods recipes,  I will also be journaling and noting the physical changes of going off preservatives and boxed food entirely. Does it have side effects? 

The Best Ribs Ever

I have the best recipe! Everyone loves them!! Put foil in a baking dish, followed by BBQ sauce, onions, garlic, sweet pepper, etc. Followed by the ribs, and put more of all those ingredients on top of the ribs and cover with foil. Cook at 200-300 degrees for 3-4 hours and you should have yummy meat positively falling off the bone!

Berry Jam

After the success of my Jalepeno Jam, (I have taken it to parties, and my friends have just loved it), I thought I would give berry jam and syrup a try!! I will br using raspberries and blackberries, from my many foraging trips this last summer. I have made cobblers, smoothies, and such with the berries so far.

It was pretty easy to make! And my jam had already set before I went to sleep last night! 

Ingredients:

4 Cups Berries

4 1/2 Tbsp Real Fruit Powdered Pectin

3 Cups Reccommended, I used 1 C, & 1/2 C Honey

Mason Jars for storage 

Combine Berries in a large pot, stir in Pectin. Bring pot to fill boil. Add Sugar, wait til dissolved and mixture is once again at full boil, remove from heat. 

Ladle into Mason Jars. 

Homemade Jalapeño Jelly

I recently discovered Jalapeño Jelly in the store, it was brought to my attention that it's relatively simple to make, so I gave it a shot. 

First, you need 12 jalepenos and 1 green bell pepper. Cut into slices and put in a food processor, in two batches if need be. 

Next you will want to put all processed peppers in a saucepan with 1 1/2 cups apple cider vinegar. Bring to a boil and let simmer for 15-20 mins. 

Next strain the mixture and discard pulp. 

You should have 1 cup of liquid. Return the liquid to the saucepan, stir in 4 1/4 cups sugar, 1 pinch of salt until dissolved. Bring to boil over medium heat. When the mixture comes to a rolling boil, boil for 1 minute, then stir in 4 oz pectin. I would use the powder form. 

Chop up 4 more jalapeño peppers and mix in jelly mixture. Use a ladle to scoop into mason jars leaving 1/4 inch headspace. Begin water bathing process if intending to seal jars. 

I could not find a conclusive answer how long it takes for the jelly to set. 16-20 hours after canning the jelly is starting to set. Some jellies can take up to 2 weeks to set. Will add a notation as to how long it takes when mine has set. 

** Update: 3 days in the jelly hasn't set, so I looked online for some help. Jam should set in 24-48 hours, if it doesn't try this recipe, found on this website:

http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/. **

1. First, you wait. Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to active).
2. If it still hasn’t set, it’s time to open all the jars back up.
3. Pour the jam into your widest pot.
4. Set heat to high and begin to bring the jam to temperature.
5. Whisk in one tablespoon of powdered pectin as it heats.
6. Cook vigorously until jam appears visibly thickened. Test set using plate or sheeting test (both described here).
7. When jam has reached the desired thickness, remove pot from heat.
8. Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.
9. Process in a boiling water bath canner for the amount of time requested in the recipe.
10. When processing time is up, remove jars from bath. Let jars cool and then test seals.