On the Web:
Sugar Land Wine & Food Affair — http://www.sugarlandwineandfoodaffair.com/
Perfect Scrambled Eggs / Omelette
Chef Ja’Nel Witt
- 3 eggs-room temp
- 1/4 cup heavy cream
- Salt & pepper to taste
- Oil or butter
1. Whisk eggs until frothy, 1-2 mins.
2. Add heavy cream, salt and pepper. Mix for an additional minute.
3. You can add your choice of herbs if desired. (Chives, chervil, parsley)
4. Heat oil/butter med heat in pan. Add eggs.
5. Stir slowly and cook until firm, approx 3-4 mins.
6. If making omelette fold over and cook 1 min on low heat.
ADHD and other psychological disorders may be caused by dietary/digestive reasons and may be treated with food as medicine. Ali Miller, integrative dietitian and natural foods consultant with Naturally Nourished, explains about the brain food connection and techniques to feed your children for optimal brain function.
Six possible causations of ADHD with nutrient interaction
- Food allergies
- Heavy metal toxicity, common in 1:7 ADHD
- pH levels lower than 7.4, noting calcium deficiency, which plays a role in calming nerves
- Candida/yeast, dysbiosis releases of 70 toxins interfering with brain and neurotransmitters
- Blood sugar spikes and crashes can lead to irritability, irregular energy levels, brain fog, difficulty concentrating, and hyperactivity
- Nutrient deficiencies of: B6, Mg, Ca, Zinc, folic acid, and DHA (omega-3)
Food-as-medicine for ADHD
- Frequent eating! Every 3-4h for regulated glucose (brain’s fuel)
- Balanced blood sugars with carbohydrate limitation of 60g/meal
- Glycemic index control with combining carbohydrate choices with a protein or healthy fat
- Have at least 15g protein in breakfast foods (eggs, greek yogurt, smoothies, etc)
- Eliminate high-fructose corn syrup (HFCS), MSG, and artificial colorants from dietary options
- Re-establish healthy gut flora (probiotic foods/supplement)
- DHA supplementation to enhance cognitive function
- Test for food sensitivities
- Assess blood work for nutritional deficiencies to assess need for additional supplementation
Naturally Nourished Choconana Smoothie
- 1/2 cup almond butter (Ali recommends roasted organic, grind-your own)
- 1 banana, frozen
- 1/2 cup baby spinach
- 2-3 ice cubes
- 1-2 dates
- 1-2 Tbsp cocoa powder
- 6-8 fl oz almond milk unsweetened
- 2 Tbsp protein powder (rice, chlorella, pea-based)
Blend these ingredients in blender, serve cold as snack or meal.
On the Web:
Fort Worth Convention & Visitors Bureau — http://www.fortworth.com/
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)
“This is the dessert of my childhood … probably because it was one of the few things my mother would or could make,” says Lambert. “My grandmother, a great baker, would always have a pound cake around the kitchen. She would serve it as a breakfast bread or as a simple dessert topped with fresh berries or apricots and peaches she had put up from her orchard. This recipe works best if all the ingredients are at room temperature.”
Lemon Pound Cake
Chef Lou Lambert, author of “Big Ranch, Big City Cookbook: Recipes from Lambert’s Texas Kitchens”
Makes 1 loaf
- 11 tablespoons unsalted butter, at room temperature
- 2/3 cups shortening
- 2 ¼ cups sugar
- 4 large whole eggs, at room temperature
- 3 cups sifted all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons lemon juice
1. Preheat your oven to 300 degrees. Grease a 9 by 5-inch loaf pan and line the bottom with parchment paper.
2. Combine the butter, shortening, and sugar in the bowl of your kitchen mixer and cream with the paddle attachment until light and fluffy, stopping to scrape down the sides. Turn the mixer to medium and add the eggs one at a time, allowing each egg to be fully incorporated before adding the next.
3. In a small bowl, whisk together the flour, salt, and baking soda. Measure out the buttermilk and add the vanilla and lemon juice.
4. Add half of the flour and half of the buttermilk to the creamed butter and eggs. Mix on low until just incorporated. Add the remaining flour and buttermilk and continue to mix until batter just comes together. Evenly pour the batter into the greased loaf pan, lightly tapping pan on your counter top to release any air pockets. Place in your preheated 300 degree oven and bake for about 1 hour and 15 minutes, until a cake tester comes out clean when inserted in the middle of the loaf. Allow the cake to cool for about 20 minutes before removing to a baking rack to finish cooling.