What You Will Find In This Issue...

• Diva's Ditties
  
  
• Feature Article: 7 Little Known (and Disgusting) Truths About Soy! (Part 1)
  
  
• Feature Recipe: Fish In A Dish

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August 22, 2008
Volume I, Issue 33

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We have been in Florida for almost 2 weeks now, and I am enjoying every minute of it. I love our home in Georgia, but sometimes it is just nice to change things up a bit - break the routine.

The last few days we have been waiting on Tropical Storm Fay to visit us, but she has been pretty unpredictable - just like a woman! The wind has finally picked up a little this afternoon, but no rain yet. I'll keep you posted, but I am expecting a good outcome. I wish that some of the rain from this storm was actually hitting my home in Georgia. We really need the rain there. And, if you have been one of the cities that was effected by Fay, my thoughts and prayers are with you. I know that you have a resilant spirit and will come back better than before.

Lori Winders, The Cooking Diva
Htime, Inc.
6350 Lake Oconee Parkway, Suite 102
Greensboro, Georgia 30642
678-318-1751, ext. 104
Info@TheCookingDiva.com

7 Little Known (and Disgusting) Truths About Soy!
(Part 1)

Soy has been billed as one of the “Ultimate” superfoods over the last 10 years. But, is it really the miracle food that we thought?

First let me give you a little history of the soybean. It did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty, about 3,000 years ago. Inherently, soy contains anti-nutrients such as enzyme inhibitors, which interfere with the digestion of protein, has one of the highest phytate levels of any grain or legume that has been studied, which can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract, has been linked to malnutrition, suppression of growth hormone, digestive distress, thyroid dysfunction, cognitive decline, reproductive disorders, cognitive, immune system breakdown, and even heart disease and cancer.

Over 3,000 years ago, Asians discovered how to increase soy's digestibility and flavor by soaking, fermenting and sprouting the beans. This eliminated the anti-nutrients and increased soy's nutrition. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

But, in America as late as 1913 the US Department of Agriculture handbook listed soy as a minor crop used not as food, but as an industrial product. But, fifty years ago Western food technologists saw the value of the common soybean as an affordable protein. They found that bypassing the traditional and time consuming preparation steps, which include fermenting and sprouthing, they were able to create new soy foods very cheaply. In record time, soy became the least expensive protein source in virtually every country.

Today, soy covers 72 millions acres of American farmland. Much of this harvest will be used to feed chickens, turkeys, pigs, cows, and salmon (which we will in turn digest). And, another large amount of it will be squeezed to produce oil for margarine, shortenings and salad dressings.

If the Chinese knew not to eat soy unless it was prepared properly through fermentation than what are we doing eating products produced from the raw bean. I suppose because some ad agency somewhere told us that it was healthy for us. Well, that’s not good enough for me! After a good deal of research I have chosen to eliminate soy from my families diet and from the books that I write.

Next time I will share with you 7 Little Known (and Disgusting) Truths About Soy that will compel you to remove it from your diet, as well.

© 2008 Htime, Inc.

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I promised you some great seafood recipes while I was in Florida, so here is a great one I made for dinner the other night. It is a one pot meal and so easy!

Fish In A Dish

2 pounds of organic red potatoes
1/2 cup ghee**, or melted butter
Onion, diced
1 lemon
Salt & Pepper
4 Fish Fillets, I used fresh caught Talapia, but frozen will work - look for wild caught, not farm raised

Preheat the oven to 400℉.

Wash and dry the potatoes. Cut them into bite sized cubes. Place in the bottom of a 9 X 13 baking dish. Sprinkle the onions over the top of the potaotes. Drizzle half of the ghee, or melted butter over the top. Add salt & pepper to taste. Place in oven and bake for 20-30 minutes until potatoes begin to brown and they are fork tender.

Sprinkle salt, pepper, and any other spice that you like over the fish ( I use my seafood seasoning which can be found in my Yeast Free Cooking book, or try onion powder, rosemary, dill, paprika...use your imagination.)

Remove potaotes from the oven. Lay the fish fillets on top of the potatoes, spice side down. Repeat the spices on the other side of the fish. Drizzle with reamining ghee, or melted butter and squeeze the juice of the lemon over the top.

Bake for about 5-8 minutes until the fish is fork tender and lightly golden.

To serve, carefully spoon a fillet with the potatoes underneath it onto a plate. Add a green salad or vegetable of your choice for a complete meal.

**To learn how to make your own gourmet ghee, check out my fr*ee video at www.TheCookingDiva.com

Lori Winders is "The Cooking Diva," along with being an author, speaker, business woman, wife and mom. Her cookbooks, "The Yeast Free Cooking Manual" and "The Crockpot Yeast Free Cookbook" are International hits that have sold in over 14 countries around the world. She is soon to release a new cookbook, "Whole Grain Cooking," which explores the wonderful tastes of not only wheat, but amaranth, millet, qinoa and more.

She has also authored two marriage devotionals with her husband, Tim, which they use in their marraige workshops.

Lori knows what it is like to have food allergies and very limited choices. She has felt the frustration and the hunger! Because she was such a great cook, her husband encouraged her to help others by putting her delicious recipes into book form. And, people have loved it!

Even if you don't have food allergies, you can benefit from a healthy, toxin free diet. Lori's goal is to help you to live the Abundant Life that you were designed to live. So, here's To Your Health!

To learn more about Lori and her products visit her website, TheCookingDiva.com

This month, I am recommending a great new milk/cream replacer called MimicCreme.

It is a non-dairy, non-soy, gluten-free, 100% vegan product. And, it actually tastes great! It can be used in sauces, gravies, pastries & pudding, confections & frozen desserts. You also have the choice of sweetened or non-sweetened verions.

In addition to its great taste, MimicCreme is a healthy alternative to traditional cream. It's made from pure, wholesome ingredients loaded with nutritious goodness. The primary ingredients of MimicCreme are cashews and almonds. Cashews are rich in essential amino acids and almonds are rich in the antioxident Vitamin E.

You can find out more by visiting www.mimiccreme.com

**If you have a product that you would like for Lori to review and recommend or include in one of her upcoming cookbooks, email her at products@thecookingdiva.com

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