On The Quest For Whole Foods

 So except for a very rare occasion, like last night only, I have 100% cut out refined sugar and high fructose corn syrup from my diet, and almost 95% out of the kids. The thing is that I really don't feel like I am missing out on anything. To sweeten I have been using honey or 100% pure maple syrup.

I drink hot coffee black, but with iced coffee I like a little sweet. So I have been using a little maple syrup, and it sweetens it nicely and to me I can't taste the syrupy taste. Honey is good too, but it clumps a lot, and is sweeter, which I do not prefer for my coffee. I have been using honey to sweeten my bread, and many other things.

My friend Katie took a road trip, and did some shopping for myself and another friend. Katie, Michelle, and I split a 5lb tub of honey granules, and sucanat. Sucanat is pure unrefined cane sugar. Honey granules mimic white sugar nicely, and sucanat is a great substitute for brown sugar.

honey granules

sucanat

I just got this stuff from Katie yesterday on our way to feed the chickens, so I haven't used it yet. I have had it cooked in some things though, and think it is great!

So those are the sweetening changes that I have made, and that I am about to make.

As far as cooking oils, I have also made some changes. I have used olive oil religiously for years now, but have recently learned some disturbing stuff. Once you heat it it turns into hydrogenated oil. Which I have been avoiding those like the plague since I was pregnant with Ellis, and hear I am cooking it up in my own house. Olive oil is great for salads, etc, but don't heat it! I still use it in my sauces when they are slow simmer. I am hoping that is not hot enough to do damage. Also makers of olive oil are in some deep you know what lately for their product not being 100% pure. So when Katie went to get the sweeteners, she and I decided to split a big thing of olive oil that is from Greece, and guranteed to be the real deal.

So what in the heck am I to cook with, sautee veggies, add to pancakes and bread? Okay get this-coconut oil. Yep I said it. Now it is costly and I bought the cheap stuff, which I had to get at The Vitamin Shoppe, but it is still great. It doesn't break down under high heat, it has good fats, and has a ton of other health beneficial properties, all you have to do is google it.

As for canola, vegatable, or any other kind of oil, if you care about healthy forgettaboutit. Yep. I know. It stinks.

I have used it sauteeing veggies, in pizza dough, and in my bread. In my veggies I got a slight taste, but I think I used too much. A little of this stuff goes a long way since it doesn't break down. I tasted it in my pizza but I think I once again used too much. I used this stuff in my bread, and it worked great can't even taste it. I had been using olive oil, but we don't want any hydrogenated oils here!

How does that bread look, yummo. Still needs work though, and my friend Mary is going to help out with that!

Oh and this is our new pup Fisher, and he has nothing to do with this whole food business, except maybe I now have the energy to deal with a puppy. I could eat him up though!