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108 W Madison St, Crandon, WI 54520



spinach souffle

Baked Spinach Souffle

This recipe is gluten-free as well as ketogenic therapy approved. Ingredients: Spinach – chopped frozen, thawed & drained Onions – Raw, chopped Heavy Whipping Cream Eggs – raw, mixed Parmesan cheese – grated Olive Oil Directions: This is a simple, healthy cassorole that can be doubled or tripled if needed.  The ingredients may be varied for different flavors or nutritional needs.  Chicken, cheese or fish may be added for more protein. The amount of spinach should be roughly twice the amount of cream.  Raw mixed eggs bind all of the ingredients; use at least ¼ the amount of spinach. Blend all ingredients in blender for several seconds.  Pour mixture into a small oven-proof dish that has been greased.  Bake at 350 F for 20 mins.  ...

cilantro shakes

Sexy Cilantro Shake

Created by Dr. OZ Ingredients 1 cup rice/nut/seed milk 1 cup coconut water 1 cup papaya (fresh), peeled and diced 1 cup fresh cilantro leaves 1/2 cup fresh or frozen mango or peaches 3 dates (pitted and soaked) OR stevia, to taste 2 cups ice (less if using frozen fruit) Instructions Place all ingredients into the blender in the order listed and secure lid. For Blendtec: Press the SMOOTHIE button. For Vitamix: Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute or until desired consistency is reached. Serve immediately. If you don’t have either, throw-em in your blender and blend for 1 minute!  ENJOY! ...

Healthy Food

The Gluten Face-Lift

Bread has been around for centuries! Why's it suddenly bad? First of all, full restoration isn't possible until you put the right fuel in your tank. The gluten molecule is not problematic for anyone. However, compared to 100 years ago, the average American consumes extreme amounts of gluten today. The food manufacturing industry can't get enough of gluten. It makes bread stretchy and soft, and keeps margarines, cheese spreads, dips, mustard, and canned meats smooth and predictable. The wheat we have today has a much higher concentration of gluten proteins than back in the day. The hard gluten truth is this: our bodies can't process it all anymore. As a result, we end up reacting to it in strange and surprising new ways. Tricky Gluten While it's easier to convince people that they have a problem with gluten if they immediately get sick from it, most people have delayed reactions to foods. As a result, their reactions seem unrelated to their digestion or food intake. As a result, they have a hard time identifying a problem and connecting it to their symptoms. Examples of symptoms include: Weight gain Sore muscles Achiness Headaches Hives Skin rashes Gastrointestinal upset Constipation Brain Fog Sugar cravings Depression Dairy intolerance These kinds of reactions occur when we can't break down certain types of proteins. At such times, our immune system recognizes a food particle as bad and attacks it, sending out inflammatory messengers to tag the food particle and attack and eliminate it from our bodies. This takes time, and it is why you may...

Gluten Intolerance

What’s The Deal With This Gluten Thing?

The gluten-free health nut.  They are becoming more and more prominent, so common that many of us - even living where we do - have likely run into a Gluten-free guru at some point.  Or perhaps you have seen "gluten-free" labels in the grocery store, wondering what that means for your health.  Should you splurge the extra cash and get the item that is gluten free?  Is that truly healthier for you?  Let's help sort out the reason for the new gluten-free hype. Gluten is a protein found in wheat, barley and rye.  One gluten molecule is not problematic for anyone. However, compared to 100 years ago, the average American consumes extreme amounts of gluten today.  Furthermore, the food manufacturing industry can’t get enough of gluten. It makes bread stretchy and soft, and keeps margarine, cheese spreads, dips, mustard, and canned meats smooth and predictable. The wheat we have today has a much higher concentration of gluten proteins than back in the day. Not only is wheat difficult for our bodies to handle because of the excess gluten, but wheat also increases blood sugar at alarming rates.  A study done way back in 1981 at the University of Toronto revealed that the glycemic index, or the level that blood sugar rises when something is eaten, is highest in a piece of whole grain bread (72) when compared to white bread (69), Pure sugar (yes, I said PURE SUGAR) (59) and even a Mars bar (68).  The implications of that information are huge considering the wheat-saturated food industry we are faced with...