11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
8 Temmuz 2012 Pazar
You're Going To Eat That???
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I got another e-mail from Jamie Oliver today. No, we're not personal friends, I just joined his cause after watching Jamie Oliver's Food Revolution last year. For those of you who don't know what it is, Chef Jamie Oliver is trying to get people to eat better, less processed and junk foods, and to take control of the obesity epidemic in this country. On the show, he focused on Huntington, West Virginia, the unhealthiest city in America. He should have asked someone from Ohio. You can't save West Virginians from themselves....we've tried.
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
All kidding aside, his latest effort is to get the USDA to overhaul the school lunch program. It's something that desperately needs to happen. With the crap they're feeding our kids in school, it's no wonder they're either hyperactive or comatose.
When I overhauled my own kitchen, there were some protests from the kids. "Whaddya mean we can't eat ramen noodles? Where's the margarine? Macaroni and cheese is supposed to be orange." Things along those lines. But I kept after it, and eventually, won over at least one kid. The Girl now recognizes that she doesn't feel well when she eats junk, and that she's actually lucky to have a mom who insists on balanced, scratch-made meals every night.
The Boy, however, is a different story. He doesn't have a weight problem, yet, but he is the biggest junkie I've ever seen. The Man and I have considered taking the sugar bowl to bed with us at night, because it seems as if we have to fill it up every morning in order to sweeten our coffee. (The Man's coffee, not mine. Coffee should be black. Period. But that's another rant for another day.) And it's not just sugar. The day I made the egg rolls and raita, we had a particularly heated argument. He doesn't like cucumbers, so I told him to pick out another vegetable to eat. He picked up another egg roll. I can't get him to understand, or care, that he needs balance in his diet, and that Pepsi is not a food group.
The biggest part of my battle with him is when he's not at home. He used to stop at my mother-in-law's house every day on his way home from school for cookies and Pepsi. Cookies, maybe, for a snack, would be okay. But they're not even homemade. I kept telling him if he could pronounce every ingredient on the label he could have them. Heck, I can't even do that. But Pepsi? Pop has been the downfall of nutrition in this country. I heard somewhere that there are twelve teaspoons of sugar in a can of pop. Twelve. I can make a dessert for ten people using less than that.
The school is the worst. I know what their budget constraints are, I really do. But maybe, just maybe, instead of letting the US Army spend 7 million dollars a year sponsoring NASCAR, we should, you know, give our kids an orange once in a while. Can't we give them a meal made from fresh ingredients? In addition, the kids at our local school are allowed to spend their lunch money on anything they want, and the offerings aren't healthy. They can buy extra cookies or whatever else they see, without even proving that they've finished their "healthy" lunch. As far as I'm concerned, The Boy will be allowed to choose his own food when I no longer have to pay his health insurance, and when he can buy it himself. Until then, it's my money, my kid, my choice, and I take the responsibility seriously. I care about what he eats, and it would be a lot easier to teach him healthy habits if I had the school behind me.
Okay, I'm done. But I am asking anyone who reads this to speak up, too. We can do better for our kids, and we should. All it takes is commitment.
www.jamiesfoodrevolution.com/usda
I'm Back!
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Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
Why You Should Eat Breakfast and Healthy Breakfast Ideas
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I’m sure you’ve heard before that “breakfast is the most important meal of the day.” But why? And what constitutes a good breakfast? Keep reading to find out :)
Eating a healthy breakfast:
You don’t necessarily need a lot of time in the morning to create a healthy start to your day. Focus on meals that combine complex carbohydrates, lean protein, and healthy fats. You want to aim for foods that will fill you up and keep you feeling satisfied longer. High fiber foods like fruits, vegetables and whole grains can accomplish this without adding a lot of extra fat.
5 Super Fast Breakfasts:
Some other ideas -
Eating a healthy breakfast:
- Jump Starts Your Metabolism. Breakfast is just what it sounds like - breaking the fast of not eating during the night. Your body responds to this fast by slowing down. Your metabolic rate decreases so that you burn fewer calories and conserve energy. By eating breakfast, you get your metabolism going and start burning calories again. The earlier you start burning calories, the more you’ll burn in a day, helping you to maintain a healthy weight.
- Leads to Better Performance Throughout the Day. Several studies have shown that children who eat breakfast perform better on standardized achievement tests and have fewer behavior problems in school. On the other hand, children who don’t eat breakfast can be cranky, disinterested, and unmotivated. The same goes for adults.
- Helps Prevent the Mid-Morning Slump. If you skip breakfast, by mid-morning you are likely to feel tired and run-down. This is where some people will reach for a cup of coffee and a candy bar. This might give you a temporary boost but will lead to a crash shortly afterwards, leaving you tired and cranky at lunch time. On the other hand, a healthy breakfast fuels your body to last through to lunch time while staying alert and focused.
- Helps You Make Better Food Choices Throughout the Day and Ultimately Lose Weight. People sometimes skip breakfast to cut calories but, as mentioned above, this leaves you starving by mid-morning. Oftentimes this will lead to snacking throughout the day and bingeing at lunch and dinner. This will likely lead to a higher caloric intake than a healthy breakfast and sensible eating throughout the day would have yielded. According to the National Weight Control Registry, eating breakfast is a daily habit for “successful losers” (individuals who have maintained a 30-pound or more weight loss for at least a year).
You don’t necessarily need a lot of time in the morning to create a healthy start to your day. Focus on meals that combine complex carbohydrates, lean protein, and healthy fats. You want to aim for foods that will fill you up and keep you feeling satisfied longer. High fiber foods like fruits, vegetables and whole grains can accomplish this without adding a lot of extra fat.
5 Super Fast Breakfasts:
- 1 cup whole grain low sugar cereal (kashi, multigrain cheerios), 1 cup skim milk, piece of fruit
- 1 cup oatmeal with 2 Tbsp honey and sliced banana, 1 cup of milk
- 2 slices whole wheat toast with 2 Tbsp peanut butter, piece of fruit
- 1 whole grain muffin with 1 cup low fat milk and ½ cup berries
- 1 cup low fat plain yogurt with ½ cup all natural granola and 2 cups strawberries
Some other ideas -
- 1 Slice whole wheat toast with 2 Tbsp peanut butter; serve with a protein shake [1c milk, ½ c berries, 1 Tbsp protein powder, 2 Tbsp ground flax seeds]
- 3 egg whites scrambled with
- 1 oz shredded cheese & ½ cup broccoli, 2 slices whole wheat toast, ½ cup OJ
- Diced turkey, ¼ cup onions, 1 oz shredded cheese, whole wheat toast, piece of fruit
- 1 whole egg, ½ cup chopped mushrooms, 5 snow peas quartered, ¼ chopped red bell pepper, and 1 ½ tsp soy sauce; serve with ½ cup berries and 2 Tbsp ground flax seed
- 3 egg white omelet with 1 slice whole wheat toast & ½ cup OJ
- 1 oz ricotta, ¼ cup tomatoes, ¼ cup onions
- Onions, mushrooms, and peppers
- ¾ cup oatmeal with 1 cup milk &
- 1 tsp brown sugar & banana
- 1 small chopped mango
- 1 cup applesauce, 1 tsp brown sugar and cinnamon
- 1 Tbsp peanut butter on whole wheat English muffin, 1 cup skim milk, 1 cup chopped pineapple
- ½ whole wheat bagel with
- 1 Tbsp peanut butter, 1 cup milk, 1 cup fresh fruit
- 2 Tbsp cream cheese, 2 slices tomato, ¼ cup yogurt
- 2 oz cheese, 4 slices tomato, ½ cup OJ
- Whole grain muffin with
- 1 cup strawberries & ¼ cup yogurt
- 1 Tbsp peanut butter & small apple
- 3 egg whites over hard on whole wheat English muffin with
- 1 slice ham & 2 slices cheese
- 2 meatless breakfast patties & slice cheese
- 1 cup cottage cheese & 1 slice whole wheat toast with ½ cup blueberries
- 2 whole wheat waffles with 2 Tbsp pure maple syrup & 2 cup strawberries
- 2 egg whites scrambled with 1 slice whole wheat toast, ½ cup OJ with
- 2 meatless breakfast patties
- 2 slices turkey bacon
- 4 egg whites scrambled with
- ½ cup new potatoes, ½ cup salsa, & 1 ½ oz shredded cheese; piece of fruit
- ¼ cup salsa, ¼ cup guacamole, ¼ cup corn in whole wheat tortilla
- 2 hard-boiled eggs, 1 cup cereal, 1 cup berries, 1 cup milk
- 2 whole grain pancakes with 2 Tbsp pure maple syrup and 1 cup raspberries
- ¾ cup yogurt with ½ cup raspberries & 1/3 cup cereal
- 2 pieces whole wheat French toast [made with 1 Tbsp milk & egg white], 1 c blueberries, 1 c milk
Clean Eating Sausage Egg Casserole (OAMC)
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Makes 12 servings
Wouldn't you love to wake up and find that someone else has cooked you a delicious and healthy breakfast? That's how I feel when I pull this egg casserole out of the freezer. It's the perfect blend of savory sausage, eggs, and cheesy goodness. Plus it has some kale snuck in so you can start your day right with a power packed veggie :) I make this using homemade breakfast sausage based on THIS recipe from one of my favorite sites but you can use 3/4 lbs of whatever breakfast sausage you prefer.
How I "healthified" it:
Breakfast Sausage-
TWO: In a large bowl, mix eggs, egg whites, cottage cheese, shredded cheese, Parmesan, kale, and chiles. Stir in sausage, green onions, and mushrooms. Cover, and refrigerate overnight (you can cook it right away but refrigerating it overnight lets the flavors blend a bit more).
THREE: Preheat oven to 350. Lightly grease a 9x13 baking dish. In a bowl sift together flour, baking powder, and salt. Blend in the olive oil. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish. Bake 40 to 50 minutes in preheated oven, or until lightly brown. Let stand 10 minutes before serving.
Cut into individual servings and freeze using the flash freeze method to feed your freezer stash. To reheat, microwave loosely covered for 2 minutes at 50% power. Cut into pieces and microwave an additional minute at full power.
NUTRITION INFO:
Per serving "healthified" recipe – 301 Calories (152 Calories from Fat), 17g Fat, 5g Saturated Fat, 77mg Cholesterol, 615mg Sodium, 16.5g Total Carbohydrates, 1g Dietary Fiber, 4g Sugars, 22g Protein, 32% DV Vitamin A, 27% DV Vitamin C, 36% DV Calcium, 10% DV Iron
Per serving original recipe – 393 Calories (252 Calories from Fat), 27g Fat, 12g Saturated Fat, 223mg Cholesterol, 791mg Sodium, 13g Total Carbohydrates, 1g Dietary Fiber, 1g Sugars, 27g Protein, 17% DV Vitamin A, 9% DV Vitamin C, 61% DV Calcium, 10% DV Iron
:)
Wouldn't you love to wake up and find that someone else has cooked you a delicious and healthy breakfast? That's how I feel when I pull this egg casserole out of the freezer. It's the perfect blend of savory sausage, eggs, and cheesy goodness. Plus it has some kale snuck in so you can start your day right with a power packed veggie :) I make this using homemade breakfast sausage based on THIS recipe from one of my favorite sites but you can use 3/4 lbs of whatever breakfast sausage you prefer.
How I "healthified" it:
- The original recipe called for 10 whole eggs. I used 2 whole eggs and 10 egg whites.
- The original recipe used 16 oz of cottage cheese and whole pound of shredded cheddar. I reduced both of them by half and added a little bit of Parmesan for some extra cheese flavor.
- The original recipe used butter and white flour. I substituted olive oil and whole wheat flour and added and extra 1/4 tsp of sea salt.
- The original recipe used regular breakfast sausage. I made a homemade version of breakfast sausage using lean ground turkey.
- Finally I added some finely diced kale to boost the nutritional profile. Plus, I like it when my kids eat a green vegetable in the morning because then I don't have to think about it at dinner LOL.
- The results - A decrease in calories, fat, saturated fat, cholesterol, and sodium and an increase in Vitamin A and Vitamin C.
Breakfast Sausage-
- 3/4 lb ground turkey or chicken
- 1/2 C diced organic dried apples (or 3/4 cup shredded fresh apples)
- 2 Tbsp pure maple syrup or honey
- 3/4 tsp ground black pepper
- 1 tsp sea salt
- 1/4 tsp Allspice
- 2 Tbsp dried Sage (1 Tbsp if ground)
- 1 Tbsp olive oil
- 4 green onions, chopped
- ½ lb fresh mushrooms, sliced
- 2 eggs, beaten
- 16 oz carton of egg whites (or 10 egg whites)
- 8 oz low-fat cottage cheese
- 2 cups (½ lb) shredded reduced fat sharp cheddar cheese
- 1/4 cup Parmesan
- 4oz can diced green chile peppers, drained
- 1 1/2 cups very finely chopped kale/spinach
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp sea salt
- 1/3 cup olive oil
 |
| Browning the homemade sausage |
THREE: Preheat oven to 350. Lightly grease a 9x13 baking dish. In a bowl sift together flour, baking powder, and salt. Blend in the olive oil. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish. Bake 40 to 50 minutes in preheated oven, or until lightly brown. Let stand 10 minutes before serving.
 |
| Flour mixture before it was blended |
NUTRITION INFO:
Per serving "healthified" recipe – 301 Calories (152 Calories from Fat), 17g Fat, 5g Saturated Fat, 77mg Cholesterol, 615mg Sodium, 16.5g Total Carbohydrates, 1g Dietary Fiber, 4g Sugars, 22g Protein, 32% DV Vitamin A, 27% DV Vitamin C, 36% DV Calcium, 10% DV Iron
Per serving original recipe – 393 Calories (252 Calories from Fat), 27g Fat, 12g Saturated Fat, 223mg Cholesterol, 791mg Sodium, 13g Total Carbohydrates, 1g Dietary Fiber, 1g Sugars, 27g Protein, 17% DV Vitamin A, 9% DV Vitamin C, 61% DV Calcium, 10% DV Iron
:)
Natural Sweeteners Explained (and How to Substitute for Sugar with Them)
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The term “Natural Sweetener” gets thrown around a lot, but there’s no clear cut definition of what this really means. When I first started to eat healthier, I thought that as long as I wasn’t using white sugar, I was okay. So I started substituting brown sugar for everything. Somehow I got the idea that because it was brown it was less processed and therefore natural. But as I got more into healthy eating, and specifically Clean Eating, I found out this wasn’t the case. So I asked my wonderful and brilliant friend, Barb, (who is almost singlehandedly responsible for the way I eat now) to do a little research into the whole Natural Sweetener debate and give us a little clarity
Here's a list of sweeteners that are generally considered natural and are Clean Eating approved:
Here’s what Barb's research uncovered:
When I first set out to do research for this article, I was hoping to provide complete facts about how sweeteners are produced, how they benefit us nutritionally, and when they are most commonly used. However, I found the deeper I dug to discover answers, the more questions arose about the processing of the sweeteners.
I researched independent sources like Wikipedia, company websites like the one for Sugar in the Raw, and even read information on the Corn Refiner’s website (who are pro High Fructose Corn syrup). Many of the personal sites I read hosted a variety of opinions and shocking realizations about how our food is treated, but some of these sites do not list references, and it is hard to know if there is any truth behind their passionate claims. In the paragraphs to follow, I will attempt to help you understand more about the plethora of products on the store shelves and to provide unbiased information about the way the raw ingredients are grown and processed. Originally, I did not want to include information about Organic and non-Organic differences, but after doing the research, I felt this was an important piece of the puzzle in understanding how crops are treated and processed.
The word “natural” to describe sugars could be argued several different ways. Some might say that a particular sweetener is made from corn, and corn grows in nature, so therefore it’s natural. Likewise, one might argue that since sugar cane grows in the ground, its derivatives are also natural ways to sweeten foods. However, the worlds of health enthusiasts and Clean Eaters have different opinions on what is considered “natural”.
Types of Sugars and Glycemic Index
Before we discuss the sweeteners themselves, let’s do a brief biology review of the classification of sugars. There are two types of sugar: monosaccharides and disaccharides. The most abundant monos are Glucose and Fructose. Glucose is the building block of carbohydrates and is made by the photosynthesis process in plants. All forms of sugar are converted to glucose in our bodies. Fructose is naturally found in fruits and in honey. Many fructose based sweeteners undergo minimal processing and are therefore prized by health food enthusiasts. The most common disaccharide is Sucrose, which is comprised of Fructose and Glucose molecules linked together.
For added interest and a deeper understanding of the dietary implication of the sweeteners in this article, I am providing the glycemic index number in parenthesis following the first mention of the sweetener’s name, followed by the calorie content of one tablespoon.* The glycemic index (GI) is a measure of how quickly a food is converted into glucose in your body’s bloodstream. The higher the GI, the faster the food is converted to energy, and the quicker your blood glucose levels rise. A rapid increase of glucose levels will, in time, present a rapid drop of “sugar” levels and can cause fatigue, lethargy and the desire to eat more.
Typically, the more refined the food, the higher the glycemic level. Have you ever eaten a meal consisting of white pasta, white bread topped off with a super sweet dessert, only to feel exhausted and hungry later? Such a super-refined meal would cause your glucose levels to spike and then crash. Had you consumed a different meal of low glycemic index foods, but with the same caloric intake, you would have felt full, satisfied and energized.
Glucose (Corn) Based Sweeteners
Corn syrup (100 60) has been around since the early 1900s. It is made when the starch from corn kernels is mixed with water and combined with an enzyme which converts the starch into glucose, leaving a syrupy substance behind. Corn syrup retains its moisture after heating, which makes for moist, commercially-produced baked goods. In household uses, it is most commonly found in pecan pies, candied apples, and pancake toppings. It may be important to note that the United States is the number one producer of corn in the world, and most of the non-organic crops are grown from genetically modified seeds. If organic foods are important to you, organic (non-GMO) forms of corn syrup are available on the market today.
I’m sure you’re familiar with the name for the most widely used sugar substitute: high fructose corn syrup or HFCS (65-80). For decades, this product has been added to many pre-packaged foods and drinks and it is recently receiving a lot of attention. Without going into gross detail, HFCS is made from corn syrup, which is mostly comprised of glucose. When the glucose is combined with enzymes (more than one), it converts into fructose. The ratio of the simple sugars dramatically shifts, altering the corn syrup into a “high fructose” version. HFCS is cheap, has a long shelf life, and is sweeter than other types of sugar (so companies can use less). As the commercials on television imply, the basic structure of HFCS is similar to that of table sugar, but there are still controversies about how our body reacts to this man made sweetener. While you can buy hundreds of products containing HFCS (from ketchup to soda to yogurt), you can not purchase bottles of it at your grocery store.
Fructose (Plant) Based Sweeteners
Sugar cane, which is considered to be a grass, has been cultivated by man for thousands of years. Through the processing of extracting the sugar for consumption, consumers are provided with a variety of products. Sucanat (65 60) is a contraction for the phrase "sugar cane natural". It is produced when the cane stalks are heated and filtered, and the resulting sugar crystals are hand collected so that they retain their naturally high content of molasses.
Raw sugar and Turbinado sugar (65 60) are made similarly to Sucanat, but they are not treated with the same gentleness. The cane is spun at a very high speed, causing part of the molasses content to be lost. The resulting crystals are dried into the form you see it in when you purchase it at the store. If the processing of sugar continues past the raw sugar stage, common table sugar (65 60) is produced. The raw sugar is washed of all the molasses, heated, and in most instances bleached to produce the pearly white crystals we are familiar with as white sugar.
Brown sugar (65 60) is, in most cases, table sugar with molasses added back to the crystals. In some instance, brown sugar can be made by washing less of the molasses from the raw sugar. In common grocery store boxes of brown sugar, this is not the case. Often the white sugar is also colored with an artificial caramel coloring, so the product has a better appearance. So, not only is the sugar bleached, but then color is added back in.
Molasses (65 58) processed for sale is “leftover” from when the sugar cane is spun to make white sugar. Most of these types of molasses have a higher sugar content than Blackstrap molasses (55 47) which is made when the cane has been spun a third time. Due to the deeper concentration, blackstrap contains trace amounts of vitamins and significant amounts of minerals per serving and is therefore considered to be preferable among health food enthusiasts.
Organic varieties of sugar cane products can be purchased and are held to a zero chemical standard. This means that not only are the sugar cane plants not treated with pesticides, but the sugar crystals are also not subjected to harsh chemicals during the refining process.
Agave nectar (30 60) comes from the core of a succulent plant with the same name. Most premium types of Agave come from Blue Agave plants. The sap is extracted and filtered, then heated at a very low temperature (less than 120 degrees). Because Agave nectar is processed minimally and with such low heat, it is considered a “pure sweetener”. It has a subtle, sweet flavor that is very mild and is often used as an alternative to honey. However, it does have a relatively high fructose content, depending on the particular batch of agave plant used. I have noticed that most Agave nectars available on the market are Organic.
Unless you’ve lived under a bee hive for your entire life :-), you know what honey is and where it comes from. However, you may not be familiar with the different ways it is processed. Raw honey (30 64) is the most pure form of honey, as it is unheated (therefore unpasteurized) and is high in antioxidants. Purchasing local raw honey has been praised as a remedy for seasonal allergies, a benefit that is lost once the nectar is heated and packaged for commercial grocery stores. Pasteurized honey is a great option for baking or for other recipes where the nectar will be heated during the cooking process. Producers of organic honey do what they can to insure that their bees do not transport pesticides back to the hives, and they are prohibited from giving their bees antibiotics.
Maple syrup (54 52) is the sap of maple trees, which is collected and boiled down to produce pure syrup. It contains trace amounts of minerals and amino acids (proteins). When you purchase maple syrup at the grocery store, be certain the label says “100% pure” as there are many imitation products out there. For a syrup farm to be considered "Organic", it must refrain from using chemicals on the trees themselves and during the tapping process (formaldehyde, although illegal, is sometimes used on non Organic farms).
Other Types of Sweeteners
Brown rice syrup (25 75) is made much in the same way that corn syrup is manufactured. An enzyme is added to the brown rice and left to change the starch in the rice grains into sugar. However, the resulting syrup has a different make-up from corn syrup in that the sugar is mostly a polysaccharide (a combination of mono and disaccharides), which make for a slower absorption into the bloodstream. The syrup is known for its buttery flavor and is less sweet than corn syrup. Because most brown rice syrups are consumed by health food enthusiasts, most brands available for purchase are Organic.
Stevia (less than 1) can be purchased in two ways; either in powder form or as a liquid extract. It is made from the leaf of a plant, and because it is considered to be more like a herb, Stevia is touted as zero-calorie sweetener (although some trace calories will exist if you eat it in excess!). Its popularity is growing, and it may be pertinent to note that some brands found in grocery stores may have additives in them which act as fillers and may be highly processed. Some people state that inexpensive brands of Stevia have a funny aftertaste, while higher-quality versions do not.
Whatever your choice of sweetener, please keep in mind that all sugars should be enjoyed in moderation; some possibly in less moderation than others. All of the above sweeteners have pros and cons, and it is important to weigh them out when making your decision on which one to use. Take into account how often you consume the food you sweeten. Consuming too much sugar of any kind has known side effects. Table sugar can cause peaks and valleys in blood sugar levels, which in excess can lead to weight gain. Fructose sweeteners are processed in the liver, which can cause a rise in triglyceride levels. Stevia is under review for a possible link to cancer when consumed in excess.
** In order from highest to lowest
*The Glycemic Index and calorie measurements may vary depending on the type of crop and the way a particular manufacture processes the resulting product. In some instances, I have taken multiple numbers for the same sweetener and used an average.
Please note: there are some sweeteners on the market that are not listed in this article. Namely: Equal, Splenda and Sweet n’Low. These are artificial sweeteners and should not be confused with natural sweeteners.
Here's a list of sweeteners that are generally considered natural and are Clean Eating approved:
| Sweetener | To Substitute for Sugar |
| Honey: A sweet, sticky, yellowish-brown fluid made by bees from nectar collected from flowers; minimally processed, especially if you get raw honey. | Honey has a stronger and slightly sweeter flavor than sugar so use ¾ cup honey for each 1 cup sugar. Reduce the rest of the liquid by 2 Tbsp per cup of honey used and reduce the oven temperature by 25 degrees. |
| Agave nectar: Sap extracted form the core of the agave plant; minimally processed. | It’s mild flavor and thin consistency make it a great choice for cold liquids, like iced tea. In baking and recipes, use 2/3 cup agave nectar for each 1 cup of sugar, reduce the other liquids in the recipe slightly, and reduce the oven temperature by 25 degrees. |
| Pure Maple Syrup: Concentrated sap from maple trees; minimally processed. | Maple syrup has a stronger and slightly sweeter flavor than sugar so use ¾ cup maple syrup for each 1 cup sugar. Reduce the rest of the liquid by 2 Tbsp per cup of maple syrup used and reduce the oven temperature by 25 degrees. |
| Rapadura/Sucanat (Sugar Cane Natural): Unrefined dried sugar cane juice. Cane sugar that retains its molasses content. | Has a slight molasses flavor and a dark color. Works very well in baked goods and hot drinks, like coffee, but not in cold drinks, like lemonade. Replaces sugar and brown sugar 1:1. |
| Brown Rice Syrup: A sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it through heating. | Not as sweet as sugar so use 1 1/3 cups brown rice syrup for each 1 cup of sugar. In baking, for each cup used, reduce the other liquids in the recipe by ¼ cup and add ¼ tsp baking soda. For soft baked goods, do not use all brown rice syrup as it tends to make the finished product harder and crispier. On the other hand, it’s a great option in things like crispy cookies and granola. |
| Molasses: Thick, dark brown, uncrystallized juice obtained from raw sugar during the refining process. Basically what is removed from the sugar cane juice when white sugar is made | Molasses has a strong, distinctive flavor so only replace a small amount of the sugar in a recipe with it |
| Blackstrap Molasses: Same as molasses except it is more concentrated and therefore contains trace amounts of vitamins and significant amounts of minerals per serving. | Blackstrap molasses has a VERY strong flavor so only replace a small amount of the sugar in a recipe with it |
| Stevia: A sweet compound obtained from the leaves of a South American shrub (Stevia rebaudiana) of the daisy family. Stevia comes in several forms from powder to liquid. | Use this chart |
| Not Clean Eating Approved But Less Refined than White Sugar: | |
| Turbinado Sugar: The most popular brand is Sugar in the Raw. Basically rapadura/sucanat granules that are washed in a centrifuge to remove impurities and surface molasses. The result is lighter in color and contains less molasses. | Replaces sugar 1:1. |
| Evaporated Cane Juice: More refined version of turbinado sugar. | Replaces sugar 1:1. |
Here’s what Barb's research uncovered:
When I first set out to do research for this article, I was hoping to provide complete facts about how sweeteners are produced, how they benefit us nutritionally, and when they are most commonly used. However, I found the deeper I dug to discover answers, the more questions arose about the processing of the sweeteners.
I researched independent sources like Wikipedia, company websites like the one for Sugar in the Raw, and even read information on the Corn Refiner’s website (who are pro High Fructose Corn syrup). Many of the personal sites I read hosted a variety of opinions and shocking realizations about how our food is treated, but some of these sites do not list references, and it is hard to know if there is any truth behind their passionate claims. In the paragraphs to follow, I will attempt to help you understand more about the plethora of products on the store shelves and to provide unbiased information about the way the raw ingredients are grown and processed. Originally, I did not want to include information about Organic and non-Organic differences, but after doing the research, I felt this was an important piece of the puzzle in understanding how crops are treated and processed.
The word “natural” to describe sugars could be argued several different ways. Some might say that a particular sweetener is made from corn, and corn grows in nature, so therefore it’s natural. Likewise, one might argue that since sugar cane grows in the ground, its derivatives are also natural ways to sweeten foods. However, the worlds of health enthusiasts and Clean Eaters have different opinions on what is considered “natural”.
Types of Sugars and Glycemic Index
Before we discuss the sweeteners themselves, let’s do a brief biology review of the classification of sugars. There are two types of sugar: monosaccharides and disaccharides. The most abundant monos are Glucose and Fructose. Glucose is the building block of carbohydrates and is made by the photosynthesis process in plants. All forms of sugar are converted to glucose in our bodies. Fructose is naturally found in fruits and in honey. Many fructose based sweeteners undergo minimal processing and are therefore prized by health food enthusiasts. The most common disaccharide is Sucrose, which is comprised of Fructose and Glucose molecules linked together.
For added interest and a deeper understanding of the dietary implication of the sweeteners in this article, I am providing the glycemic index number in parenthesis following the first mention of the sweetener’s name, followed by the calorie content of one tablespoon.* The glycemic index (GI) is a measure of how quickly a food is converted into glucose in your body’s bloodstream. The higher the GI, the faster the food is converted to energy, and the quicker your blood glucose levels rise. A rapid increase of glucose levels will, in time, present a rapid drop of “sugar” levels and can cause fatigue, lethargy and the desire to eat more.
Typically, the more refined the food, the higher the glycemic level. Have you ever eaten a meal consisting of white pasta, white bread topped off with a super sweet dessert, only to feel exhausted and hungry later? Such a super-refined meal would cause your glucose levels to spike and then crash. Had you consumed a different meal of low glycemic index foods, but with the same caloric intake, you would have felt full, satisfied and energized.
Glucose (Corn) Based Sweeteners
Corn syrup (100 60) has been around since the early 1900s. It is made when the starch from corn kernels is mixed with water and combined with an enzyme which converts the starch into glucose, leaving a syrupy substance behind. Corn syrup retains its moisture after heating, which makes for moist, commercially-produced baked goods. In household uses, it is most commonly found in pecan pies, candied apples, and pancake toppings. It may be important to note that the United States is the number one producer of corn in the world, and most of the non-organic crops are grown from genetically modified seeds. If organic foods are important to you, organic (non-GMO) forms of corn syrup are available on the market today.
I’m sure you’re familiar with the name for the most widely used sugar substitute: high fructose corn syrup or HFCS (65-80). For decades, this product has been added to many pre-packaged foods and drinks and it is recently receiving a lot of attention. Without going into gross detail, HFCS is made from corn syrup, which is mostly comprised of glucose. When the glucose is combined with enzymes (more than one), it converts into fructose. The ratio of the simple sugars dramatically shifts, altering the corn syrup into a “high fructose” version. HFCS is cheap, has a long shelf life, and is sweeter than other types of sugar (so companies can use less). As the commercials on television imply, the basic structure of HFCS is similar to that of table sugar, but there are still controversies about how our body reacts to this man made sweetener. While you can buy hundreds of products containing HFCS (from ketchup to soda to yogurt), you can not purchase bottles of it at your grocery store.
Fructose (Plant) Based Sweeteners
Sugar cane, which is considered to be a grass, has been cultivated by man for thousands of years. Through the processing of extracting the sugar for consumption, consumers are provided with a variety of products. Sucanat (65 60) is a contraction for the phrase "sugar cane natural". It is produced when the cane stalks are heated and filtered, and the resulting sugar crystals are hand collected so that they retain their naturally high content of molasses.
Raw sugar and Turbinado sugar (65 60) are made similarly to Sucanat, but they are not treated with the same gentleness. The cane is spun at a very high speed, causing part of the molasses content to be lost. The resulting crystals are dried into the form you see it in when you purchase it at the store. If the processing of sugar continues past the raw sugar stage, common table sugar (65 60) is produced. The raw sugar is washed of all the molasses, heated, and in most instances bleached to produce the pearly white crystals we are familiar with as white sugar.
Brown sugar (65 60) is, in most cases, table sugar with molasses added back to the crystals. In some instance, brown sugar can be made by washing less of the molasses from the raw sugar. In common grocery store boxes of brown sugar, this is not the case. Often the white sugar is also colored with an artificial caramel coloring, so the product has a better appearance. So, not only is the sugar bleached, but then color is added back in.
Molasses (65 58) processed for sale is “leftover” from when the sugar cane is spun to make white sugar. Most of these types of molasses have a higher sugar content than Blackstrap molasses (55 47) which is made when the cane has been spun a third time. Due to the deeper concentration, blackstrap contains trace amounts of vitamins and significant amounts of minerals per serving and is therefore considered to be preferable among health food enthusiasts.
Organic varieties of sugar cane products can be purchased and are held to a zero chemical standard. This means that not only are the sugar cane plants not treated with pesticides, but the sugar crystals are also not subjected to harsh chemicals during the refining process.
Agave nectar (30 60) comes from the core of a succulent plant with the same name. Most premium types of Agave come from Blue Agave plants. The sap is extracted and filtered, then heated at a very low temperature (less than 120 degrees). Because Agave nectar is processed minimally and with such low heat, it is considered a “pure sweetener”. It has a subtle, sweet flavor that is very mild and is often used as an alternative to honey. However, it does have a relatively high fructose content, depending on the particular batch of agave plant used. I have noticed that most Agave nectars available on the market are Organic.
Unless you’ve lived under a bee hive for your entire life :-), you know what honey is and where it comes from. However, you may not be familiar with the different ways it is processed. Raw honey (30 64) is the most pure form of honey, as it is unheated (therefore unpasteurized) and is high in antioxidants. Purchasing local raw honey has been praised as a remedy for seasonal allergies, a benefit that is lost once the nectar is heated and packaged for commercial grocery stores. Pasteurized honey is a great option for baking or for other recipes where the nectar will be heated during the cooking process. Producers of organic honey do what they can to insure that their bees do not transport pesticides back to the hives, and they are prohibited from giving their bees antibiotics.
Maple syrup (54 52) is the sap of maple trees, which is collected and boiled down to produce pure syrup. It contains trace amounts of minerals and amino acids (proteins). When you purchase maple syrup at the grocery store, be certain the label says “100% pure” as there are many imitation products out there. For a syrup farm to be considered "Organic", it must refrain from using chemicals on the trees themselves and during the tapping process (formaldehyde, although illegal, is sometimes used on non Organic farms).
Other Types of Sweeteners
Brown rice syrup (25 75) is made much in the same way that corn syrup is manufactured. An enzyme is added to the brown rice and left to change the starch in the rice grains into sugar. However, the resulting syrup has a different make-up from corn syrup in that the sugar is mostly a polysaccharide (a combination of mono and disaccharides), which make for a slower absorption into the bloodstream. The syrup is known for its buttery flavor and is less sweet than corn syrup. Because most brown rice syrups are consumed by health food enthusiasts, most brands available for purchase are Organic.
Stevia (less than 1) can be purchased in two ways; either in powder form or as a liquid extract. It is made from the leaf of a plant, and because it is considered to be more like a herb, Stevia is touted as zero-calorie sweetener (although some trace calories will exist if you eat it in excess!). Its popularity is growing, and it may be pertinent to note that some brands found in grocery stores may have additives in them which act as fillers and may be highly processed. Some people state that inexpensive brands of Stevia have a funny aftertaste, while higher-quality versions do not.
Whatever your choice of sweetener, please keep in mind that all sugars should be enjoyed in moderation; some possibly in less moderation than others. All of the above sweeteners have pros and cons, and it is important to weigh them out when making your decision on which one to use. Take into account how often you consume the food you sweeten. Consuming too much sugar of any kind has known side effects. Table sugar can cause peaks and valleys in blood sugar levels, which in excess can lead to weight gain. Fructose sweeteners are processed in the liver, which can cause a rise in triglyceride levels. Stevia is under review for a possible link to cancer when consumed in excess.
** In order from highest to lowest
| Glycemic Index | Calories | Processing (hard to estimate) |
| Corn Syrup | HFCS | HFCS |
| HFCS, Cane Sugar, Molasses | Brown Rice Syrup | Table Sugar, Brown Sugar |
| Agave Nectar, Honey | Honey | Molasses, Black Strap Molasses |
| Blackstrap Molasses | Corn Syrup, Cane Sugar, Agave Nectar | Corn Syrup, Brown Rice Syrup |
| Maple Syrup | Molasses | Stevia |
| Brown Rice Syrup | Maple Syrup | Sucanat |
| Stevia | Blackstrap Molasses | Maple Syrup, Honey |
| Stevia | Agave Nectar, Raw Honey |
*The Glycemic Index and calorie measurements may vary depending on the type of crop and the way a particular manufacture processes the resulting product. In some instances, I have taken multiple numbers for the same sweetener and used an average.
Please note: there are some sweeteners on the market that are not listed in this article. Namely: Equal, Splenda and Sweet n’Low. These are artificial sweeteners and should not be confused with natural sweeteners.
7 Temmuz 2012 Cumartesi
I'm Back!
To contact us Click HERE
Ok....so sorry. I know it's been forever since I posted anything. (Since July, as a fatter of mact, but who's counting?) I have absolutely no excuse, so I won't even bother. My dearest friend told me recently that I should get back to it, and she was right. So.....hi.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
I'm still toiling away in a restaurant 5 days a week, cooking at home every night, and as food obsessed as ever. Good to know some things never change, right? I am currently sitting with my coat still on after a day at work, wrestling with my two latest culinary dilemmas. First is dinner tonight. A simple thing, really, if you're not as anal as I am, but for me, it involves hours of running different scenarios and ingredients through my addled brain.
I took some nice looking steaks out of the freezer this morning, thinking that the weather and temperature would be ideal, finally, for throwing them on the grill. Alas....the fifty mile an hour winds are making me think again. Even if I did manage to get the silly thing lit, I'm certain the only thing that would get a nice char on it would be my roof, helped along by the sparks picked up by the breeze. Okey dokey....plan B.
Except...I have no plan B. I am a steak snob (no, really?) and I hate to think of broiling them instead of getting that wonderful charcoal flavor. Sigh. I also picked up some mushrooms and orzo from the store, but haven't yet figured out how I want to to put them together. Damn me and my random cravings. The Man won't be home for a while, so I have a little time, but still. I hate not having a plan.
The second problem is packing picnic food. Not a huge problem, but a problem nonetheless. The Boy, the Grammy, and the Nephew are heading to Florida on Friday. They're driving straight through, and plan to stop only to refuel the car. So they need food, and food that will please both the Grammy and a couple of teenage boys with absolutely no nutritional conscience. I had initially thought of egg salad, but the Grammy said she was making some deviled eggs, and I think the egg intake should be strictly limited for 3 people who will be stuck together for 16 hours in a compact car. I won't be there to experience the horror, but I can't subject my loved ones to something like that without a twinge of guilt. So....no egg salad. What to do?
My plan, for the moment, is to refill my wine glass, sit in the peace and quiet of my momentarily empty home, and devise a plan. I promise you that, by tomorrow, I will have brilliant ideas in place, along with pictures of my expertly executed results. Right. All I can promise is that I'll let you know, good or bad, what happened. Thanks for tuning in.
Father's Day Around the World!
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When is Father's Day celebrated around the world?
We took a little survey of some missionary ladies around the world who follow this blog and asked them if and when Father's Day is celebrated in their parts of the world and in this post we will share with you what we found out! We also asked missionary ladies to send in photos of their hubbies with their children or hubbies active in ministry. We hope you enjoy the photos of these faithful missionary fathers!
The following countries follow the US celebration of Father's Day:Mexico Costa Rica Peru JapanEcuador Argentina Ghana New Caledonia and France - However, Mother's Day in these countries is the first Sunday in June.
Father's Day is also celebrated in:
Honduras - March 19thGermany ( two weeks after Mother's Day)Australia - September 2Lithuania - 1st Sunday in JuneMalawi - October 15thArgentina - August 24thBrazil - 2nd Sunday in AugustIn Thailand, Father's Day coincides with the King's Birthday (December 5) because he is regarded as the Father of all Thai people. FYI: The first Father's Day in Thailand was December 5,1980. They had celebrated Mother's Day for 30 years before the first Father's Day.
Father's Day is NOT and officially recognized holiday in the following countries:UkraineBelarusIndiaUganda (some do "unofficially" celebrate it the same date as in the US)TanzaniaRepublic of VanuatuGreenland ***The following is a quote from a missionary wife in Greenland - "In our five years here last year was the first we've seen any mention of Father's, Mother's (or Valentine's) Day. I think we're slowly being influenced and will see more as the years pass. We usually follow Denmark in almost everything, it just may take us a while. So, in Greenland I would say that we acknowledge the special days, but we don't really celebrate them. By "we" I'm referring to the Greenlanders, in our home we do remember the days and even have a special mention and/or gift in church. I should clarify and say that this is how it is done in our town. I had to spend a month in the Capitol last year and they were definitely more exposed and influenced to Western Culture. I did see many Valentine's decorations, etc... (this was in Feb-Mar) Since each town is isolated from the rest, we are all growing and changing at different rates.
With Father's Day being on a Sunday, these missionary Dads pictured here and many others all over the world will have a busy day just like all their other Sundays.
Dear Faithful Fathers, We pray you all can take some time to celebrate your special day with your family.
May God bless you abundantly as you continue to serve Him and raise up children who God may call to carry on in your footsteps continuing to take the gospel to the four corners of the earth!
We took a little survey of some missionary ladies around the world who follow this blog and asked them if and when Father's Day is celebrated in their parts of the world and in this post we will share with you what we found out! We also asked missionary ladies to send in photos of their hubbies with their children or hubbies active in ministry. We hope you enjoy the photos of these faithful missionary fathers!
 |
| Stewart Schepers with son, Seth. (Dominican Republic) |
 |
| Bill Brouwer with daughter, Abby. (Tanzania) |
The following countries follow the US celebration of Father's Day:Mexico Costa Rica Peru JapanEcuador Argentina Ghana New Caledonia and France - However, Mother's Day in these countries is the first Sunday in June.
 |
| Bill Brouwer enjoying game time with kids at MKamp. |
Father's Day is also celebrated in:
Honduras - March 19thGermany ( two weeks after Mother's Day)Australia - September 2Lithuania - 1st Sunday in JuneMalawi - October 15thArgentina - August 24thBrazil - 2nd Sunday in AugustIn Thailand, Father's Day coincides with the King's Birthday (December 5) because he is regarded as the Father of all Thai people. FYI: The first Father's Day in Thailand was December 5,1980. They had celebrated Mother's Day for 30 years before the first Father's Day.
 |
| Matt Gansemer with his children, (from left to right) Brenna, Ethan, and Clara |
Father's Day is NOT and officially recognized holiday in the following countries:UkraineBelarusIndiaUganda (some do "unofficially" celebrate it the same date as in the US)TanzaniaRepublic of VanuatuGreenland ***The following is a quote from a missionary wife in Greenland - "In our five years here last year was the first we've seen any mention of Father's, Mother's (or Valentine's) Day. I think we're slowly being influenced and will see more as the years pass. We usually follow Denmark in almost everything, it just may take us a while. So, in Greenland I would say that we acknowledge the special days, but we don't really celebrate them. By "we" I'm referring to the Greenlanders, in our home we do remember the days and even have a special mention and/or gift in church. I should clarify and say that this is how it is done in our town. I had to spend a month in the Capitol last year and they were definitely more exposed and influenced to Western Culture. I did see many Valentine's decorations, etc... (this was in Feb-Mar) Since each town is isolated from the rest, we are all growing and changing at different rates.
.JPG) |
| David Sterling (my kid's wonderful Daddy) after a Wednesday evening service. |
With Father's Day being on a Sunday, these missionary Dads pictured here and many others all over the world will have a busy day just like all their other Sundays.
 |
| Daniel Jacabo with his children. (Honduras) |
Dear Faithful Fathers, We pray you all can take some time to celebrate your special day with your family.
 |
| First time pig hunting in the Northern Territory of Australia for Patrick Bauer. |
May God bless you abundantly as you continue to serve Him and raise up children who God may call to carry on in your footsteps continuing to take the gospel to the four corners of the earth!
Summer Time Favorites: A Better Burger
To contact us Click HERE
I'm not Bobby Flay. Big surprise, right?!?
I know there are lots of burger recipes out there, too.
I'm not trying to take the place of any of that. But if you want a simple but delicious burger, why don't you give this one a try!?!
Beyond Basic Burger
1 lb. ground beef OR 1/2 lb. ground beef and 1/2 lb. bulk sausage
1/2 c. quick-cook oats {raw, not cooked!}
1/4 c. of your favorite BBQ sauce
Preheat grill or broiler. Mix meat, oats, and BBQ sauce together.
Shape into 4 patties.
Grill 7-9 minutes on each side or until cooked to desired doneness {is that a word?}.
You get the idea!
Enjoy with all your other grillin' favorites!
What's your favorite way to make a burger?
I'm not Bobby Flay. Big surprise, right?!?
I know there are lots of burger recipes out there, too.
I'm not trying to take the place of any of that. But if you want a simple but delicious burger, why don't you give this one a try!?!
Beyond Basic Burger
1 lb. ground beef OR 1/2 lb. ground beef and 1/2 lb. bulk sausage
1/2 c. quick-cook oats {raw, not cooked!}
1/4 c. of your favorite BBQ sauce
Preheat grill or broiler. Mix meat, oats, and BBQ sauce together.
Shape into 4 patties.
Grill 7-9 minutes on each side or until cooked to desired doneness {is that a word?}.
You get the idea!
Enjoy with all your other grillin' favorites!
What's your favorite way to make a burger?
Magical Ears
To contact us Click HERE
The Trouble with Jenny’s Ear was that she could hear not only what people were saying, but also what they were thinking. Jenny’s story was one of my favorite growing-up books, and back then I desperately wanted one of those marvelous ears and brothers like hers who would use their dictionaries and encyclopedias to help me win spelling bees and piles of money from quiz shows. (I’m wiser now. You and I both know that we’re much better off not knowing what people are thinking.)
I thought about Jenny and her amazing ear when I stood in front of a group of women who had just said goodbye to a pastor’s wife they had loved for a long time. Their faces were so sad that I couldn’t go on with the class without asking, “Why did you love her?”
They looked puzzled for a moment, and then someone answered, “It was her ears. She knew how to listen."
Heads nodded all over the room, and then another added, “Once I went to her house weighed down with a burden, and when I left, it was gone. When my husband asked what she had said to help, I realized that she had hardly said a word. She just listened. She had magical ears!”
They weren’t magical, but they were rare. Talkers are plentiful; listeners are few. It’s an exceptional woman who absorbs more words than she dispenses. But any woman who wants to help others has to learn to be quiet, for the cry of a heart can be heard only in stillness, and deep pain surfaces only in a silent place. Even without an ear like Jenny’s, when it’s quiet enough you can hear the most important words of all—the ones not spoken.
Sometimes all that’s needed to heal a wounded soul and lift a sagging spirit is one loving listener, for at its core, listening is love--love that sacrifices its need to be heard in favor of hearing, a desire to lecture in favor of learning, an opportunity to show off in favor of showing compassion. Instead of always leading the way, a patient listener, just by nodding in all the right places, can help a wanderer discover the right path on her own.
Quiet listening requires no aptitude or training, but it does take self-discipline to be “swift to hear, slow to speak” (James 1:19). Try it. Practice. You’ll find the effect on your personal ministry even more marvelous than Jenny’s ear. You may never win spelling bees or piles of cash, but someday you too will be heaped with loving praise for those magical ears of yours.
Taken from: Monday Morning Club - Claudia Barba
The Trouble with Jenny’s Ear was that she could hear not only what people were saying, but also what they were thinking. Jenny’s story was one of my favorite growing-up books, and back then I desperately wanted one of those marvelous ears and brothers like hers who would use their dictionaries and encyclopedias to help me win spelling bees and piles of money from quiz shows. (I’m wiser now. You and I both know that we’re much better off not knowing what people are thinking.)I thought about Jenny and her amazing ear when I stood in front of a group of women who had just said goodbye to a pastor’s wife they had loved for a long time. Their faces were so sad that I couldn’t go on with the class without asking, “Why did you love her?”
They looked puzzled for a moment, and then someone answered, “It was her ears. She knew how to listen."
Heads nodded all over the room, and then another added, “Once I went to her house weighed down with a burden, and when I left, it was gone. When my husband asked what she had said to help, I realized that she had hardly said a word. She just listened. She had magical ears!”
They weren’t magical, but they were rare. Talkers are plentiful; listeners are few. It’s an exceptional woman who absorbs more words than she dispenses. But any woman who wants to help others has to learn to be quiet, for the cry of a heart can be heard only in stillness, and deep pain surfaces only in a silent place. Even without an ear like Jenny’s, when it’s quiet enough you can hear the most important words of all—the ones not spoken.
Sometimes all that’s needed to heal a wounded soul and lift a sagging spirit is one loving listener, for at its core, listening is love--love that sacrifices its need to be heard in favor of hearing, a desire to lecture in favor of learning, an opportunity to show off in favor of showing compassion. Instead of always leading the way, a patient listener, just by nodding in all the right places, can help a wanderer discover the right path on her own.
Quiet listening requires no aptitude or training, but it does take self-discipline to be “swift to hear, slow to speak” (James 1:19). Try it. Practice. You’ll find the effect on your personal ministry even more marvelous than Jenny’s ear. You may never win spelling bees or piles of cash, but someday you too will be heaped with loving praise for those magical ears of yours.
Taken from: Monday Morning Club - Claudia Barba
Summer Time Favorites: Fourth of July!!!
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My first Fourth of July as a married woman was a transforming day.
Really!
I had never cared in the least for learning to cook or bake, much less making something that looked amazing AND tasted delicious!
And then...I saw it! A recipe for a yummy-tasting, flashy-looking dessert right on the Philly cream cheese package. I was hooked!
That was what I wanted to take to the family's 4th of July picnic....a fruit-flag-covered-no-bake-cheesecake! I was going to show them how grown up I was; what an amazing cook I had become....in my entire one month of marriage {ha!}
In the ten years {wow! how time flies!} since then, I've seen similar recipes a dozen times, but in my opinion {whatever that's worth!}, this version is still the best!
On a side note, I am aware that all these items are not available outside the U.S. So if you don't have them, then use your usual substitutes!
No-Bake Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
2 T. lemon juice
1/3 c. sugar
1 small graham cracker pie crust
1 tub (8 oz.) Cool Whip, thawed, divided
strawberry halves
blueberries
Beat cream cheese, sugar, and lemon juice in large bowl with mixer on medium speed until well blended. Gently stir in 2 cups of Cool Whip. Spoon into crust. Refrigerate 3 hours or until set. Spread remaining Cool Whip over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. Store leftovers in refrigerator {if there are any!}.
It's your turn! What was the first thing you ever made to impress someone?
My first Fourth of July as a married woman was a transforming day.
Really!
I had never cared in the least for learning to cook or bake, much less making something that looked amazing AND tasted delicious!
And then...I saw it! A recipe for a yummy-tasting, flashy-looking dessert right on the Philly cream cheese package. I was hooked!
That was what I wanted to take to the family's 4th of July picnic....a fruit-flag-covered-no-bake-cheesecake! I was going to show them how grown up I was; what an amazing cook I had become....in my entire one month of marriage {ha!}
In the ten years {wow! how time flies!} since then, I've seen similar recipes a dozen times, but in my opinion {whatever that's worth!}, this version is still the best!
On a side note, I am aware that all these items are not available outside the U.S. So if you don't have them, then use your usual substitutes!
No-Bake Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
2 T. lemon juice
1/3 c. sugar
1 small graham cracker pie crust
1 tub (8 oz.) Cool Whip, thawed, divided
strawberry halves
blueberries
Beat cream cheese, sugar, and lemon juice in large bowl with mixer on medium speed until well blended. Gently stir in 2 cups of Cool Whip. Spoon into crust. Refrigerate 3 hours or until set. Spread remaining Cool Whip over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. Store leftovers in refrigerator {if there are any!}.
It's your turn! What was the first thing you ever made to impress someone?
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