Posts Tagged ‘Dr. Ben Kim’

Food Stamps Cooking Club: Eating With Heart?

February 8th, 2010

Can you PRETEND these are the cookies Delilah baked but we could not get the photos to come out so well as these?

OK, kids.  Here’s the sad, sad story:  I went to Delilah’s and took MANY, GREAT photos of the spread of Valentine cookies she had laid out all over her dining room table…

Problem is-those pictures were cranky and obstreperous.  THEY WOULD NOT SHOW UP FOR US TO SEE.  So just imagine with me:  heart shaped sugar cookies, frosted to the edge, centered with little hearts that said “TOO COOL”  “KISS ME” and other cute sayings…I am heartbroken not to SHOW them to you.

Delilah, like many of you, bakes treats and other comfort foods much to the delight of her family.  These cookies were made especially for the grandchildren and their school chums.  I’d have to say that Delilah cooks with heart for those she loves.  She, much like many of you, has traditions around food.

We eat to live but eating with heart and eating for the health of our hearts is primo.

Dr. Ben Kim sent out a message recently touting various oils that support our good health and increase our health if it is lagging.  Food is much more cost effective than prescriptions are so  I found it interesting; I could be guilty of standing in a rut of my own creation.  I tend to stick with olive oil cuz it’s familiar and has a high smoke point.  The good Canadian doctor reminds me of other oils worthy of my consideration.

He likes coconut oil and here is his list of benefits:

1.   Improves your energy

2.   Reduces your risk of developing heart disease

3.   Reduces your risk of developing cancer

4.  Improves your ability to digest foods and absorb nutrients

5.   Promotes weight loss and maintenance of your ideal weight

6.   Helps prevent bacterial, yeast, fungal, and viral infections

7.   Supports and enhance your immune system

8.  Helps regulate your blood sugar and prevent or control diabetes

9.  Helps prevent osteoporosis

10. Helps prevent premature aging and wrinkling of your skin

11.   Helps keep your skin smooth and soft

10.   Help sprotect you against skin cancer and blemishes

So, maybe olive oil ISN’T the only game in town?  Hm…who knew?

Coconut oil can be something purchased with SNAP funds.  If you are into saving money by using Angel Food Ministries food you would easily be able to get coconut oil with your savings.  Some of you depend on food pantries and food commodities.  I know there are those who come to this blog who use Farmers Market coupons, too.  And there are a few frugal foodies who come here to learn new and better ways of saving money on their food budgets!

When you have special occasions to celebrate with those you love best, you can stay within your food budget, enjoy comfort foods AND contribute to your good health!

I’ll drink to that!  I’ll go get a glass of veggie juice and toast to you  all right now!

Please share YOUR favorites with us: foodstampscookingclub@gmail.com

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please use your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.


Food Stamps Cooking: Soup’s On in the Clubhouse?

October 2nd, 2009

It is so gratifying to read the responses we get when you Club members are invited to participate with your ideas, tips, and recipes!  Thank you to everyone who has taken the time to send us information!

We have a wonderful soup for you to prepare for these chilly fall days.  This could easily become a family fave rave:

HEARTY CHICKPEA and LEEK SOUP

By Dr. Ben Kim

1 can of chickpeas or two cups of dry chickpeas
2 leeks (most grocery stores sell them in groups of 3)
1 small potato
Vegetable broth
Sea salt and pepper, to taste (optional)

If you use a can of chickpeas, rinse them well and bring them to a boil for a minute to help get rid of any preservatives. If you use dry chickpeas, soak them in water overnight and cook them over medium heat for about an hour or until tender.

Cut leeks in half lengthwise and soak in water to remove dirt. Chop leeks and potato into bite-size pieces and boil them in just enough water to cover them for about 10 minutes or until tender.

Add chickpeas and allow all ingredients to sit on low heat for a minute or two.

Blend ingredients in a food processor or blender. Return blended mixture to pot, and add vegetable broth until desired consistency is reached. Season with sea salt if desired.

Serves four. Enjoy this hearty soup with a slice of toasted whole grain bread.

*Mother Connie Sez: Sometimes our local store does not have leeks.  If push comes to shove, you COULD substitute onions for this soup.  It would obviously change the character of the dish-not to mention the NAME-but it would get you by!

Leeks are wonderful for their flavor and nutrition.  If you have not used them before, my suggestion is to soak them for a few minutes in some cold water in your sink, slice them into rings and rinse the rings.  Leeks have lots of grit and dirt and sand between the layers and it’s best to get that off the leeks before you cook with them.   It only takes a few moments of your busy day.

The recipe from Dr. Ben Kim was sent via Camille Olivia Strate, who has authored “Whispers ~: The Often Subtle Sometimes Rowdy Voice Of Truth “  How impressive that this Italian author also cooks!  Thank you, Ms. Strate!

If you are using food commodities, food pantry food, SNAP or WIC to help with your food budget you probably have used chickpeas.  I hope this helps you have a different take on them.  After all, variety is the spice of life!

For those of you who benefit from Angel Food Ministries or have been using the Farmers Markets Coupons, we hope you have a new perspective about chickpeas and leeks, as well!

It’s Friday, so that means football games and weekend fun!  Maybe you’ll find time to visit our partners, do a bit of reading, and send us your money saving ideas!  We’ll be thrilled!  Just scoot them off to foodstampscookingclub@gmail.com.

Connie Baum