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Gluten-free Flour

Gluten-Free Flour 101

Is There A 1:1 Flour Substitution For Wheat Flour? No. Gluten free flours work best in baking (most of the time) when they are used in combination with each other. However, there are some exceptions- recipes that call for a small amount of flour may work well with a 1:1 brown rice flour substitution. Another example where you wouldn't need a gluten-free flour mix combination would be when thickening a sauce — a singular gluten-free flour would be a fine 1:1 substitution in that instance. When Going Gluten-Free, How Do You Pick Which Flours To Buy First? Unfortunately, there is not a one-size fits all solution. You need to decide what is important to you when you start experimenting with flour mixes. Typical considerations: Glycemic index — this would be a good thing for everyone to consider but especially for diabetics, celiacs, or those trying to lose weight. Additional allergies — if you have to adhere to a casein-free or nut-free diet, you would obviously need to take this in consideration when picking a mix. Taste — not everyone likes the same things! Pick flours that you like the taste of. Whole grain — getting enough whole grains is on everyone's mind these days. If you are trying to increase your whole grain consumption, pick those flours from the whole grain category listed below. Performance — this simply means how well your mix performs. Is the cake moist? How is the texture? Does it taste good? Digestion — some people do not tolerate certain flours well (think bean based). Cost...

Tomatoes

Restoration Monthly Mar ’16

Although as I write this I'm watching more snowfall, spring is on its way.  I spent the morning purging my kids' snowman paintings, putting out spring décor, and getting my organic seeds and pots ready for another attempt at a garden.  Spring, I'm ready. But I also feel a shift within, a need to revitalize my body and get ready for warmth. In light of this, I want to share my secrets for cleaning, supporting, and restoring the body.  This is a natural time to crave detoxification, your body's ability to eliminate the sludge we are exposed to. Our liver, kidneys, and intestines trap toxins and safely eliminate them.  However, this is a nutrient-dependent process. It can be stalled in people who have never done a detox, live in a toxic environment, have a chronic condition of any type, or eat a depleted diet. Essential Oils & Detox Mandarin oil has relaxing as well as liver-supportive properties. Frankincense is great for slowing down, relaxation & meditation. Detox the Mind. Rosemary oil is great in helping improve circulation & inflammation. Geranium is great for balancing, mood elevation as well as immune support. Even if we're living perfectly – eating 11 servings of fruits and vegetables per day, drinking filtered water, staying away from medications, alcohol, tobacco, drugs – toxins get into our homes and bodies. We are surrounded by them. Our furniture is manufactured with carcinogenic and hormone-disrupting chemicals as seen on a  recent Dr. Oz show. Our foods are manufactured to produce pesticides as they grow. They are sprayed with a...

sugar feeds cancer

Restoration Monthly Feb ’16

Cancer in the U.S. The statistics in the United States on cancer are astounding. If you are male living in the US, your lifetime risk of getting cancer is 1 in 2, females living in the US your risk is 1 in 3. The fastest way to reduce your risk is to move out of the country. No joke. When people leave the United States, their risk drops significantly and rapidly. I'm actually serious about this. But what do we need to do if we want to stay in this country and be healthy? When I heard these statistics I was astonished. What is it about living in the US that's so difficult on our bodies? The truth is our environment is built & marketed to create illness. It's not that we don't want to be healthy. Our society makes it inconvenient to support healthy choices and we actually have to work to be healthy. Cancer & Nutrition Facts Vitamin D has shown to have anti-cancer benefits in the body. Phytonutrients provide multiple benefits- including reduced overall risk of cancer and better outcomes when combined with cancer therapies. Breathe, deeply! This can help reduce stress and reduce your risk of cancer. The other day I sat down to watch TV after work and listened carefully to what was coming out. According to TV, eating McDonalds chicken nuggets is like winning an Olympic medal! The McDonalds strawberry-chocolate shake (their online menu says it has 560 calories and 90 grams of sugar) will heal everything that ails you! And you can have a...

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...