MommyMatters

Whole Grains

mommymatters — Sun, 03 May 2009 00:19:06 +0000

Rye is often overlooked as a source of whole grain because rye products are often difficult to find at the grocery store. Often times products labeled as “rye bread” for instance is nothing more than “wheat bread” colored with caramel coloring. Foods made from whole rye are worth exploring because they make rich and flavorful breads and have numerous health benefits.

Rye and other whole grains such as wheat are a good source of complex carbohydrates, various vitamins and minerals and are naturally low in fat. They are also a good source of dietary fiber and other important nutrients which is an essential part of a healthy diet. However, rye fiber has the added bonus of having an exceptionally high water-binding capacity which gives a feeling of fullness, making rye a good choice for helping suppress appetite to achieve a healthy weight. To receive the most benefit from rye look for the word “whole” on the package and in the ingredient list and make sure the word rye appears among the first items listed.

Rye is a great hot breakfast alternative to oatmeal and wheat cereals. Cooked rye berries can be served as a side dish in place of rice or potatoes. Rye bread is a tasty alternative to wheat bread, and rye flour can be substituted for wheat flour in pancakes and muffin recipes. Rye is not any harder to cook with than any other whole grain. All you need to remember is to use three cups of liquid for each cup of grain. Cooking time is approximately 45 to 60 minutes on simmer. Rye can be soaked overnight to reduce the cooking time.

Using rye in place of wheat has other benefits. The gluten in rye flour is less elastic than wheat’s, therefore, it holds less gas during the leavening process which produces more compact and dense breads. Unlike refined wheat flour, rye flour is difficult to separate the germ and bran from the endosperm and retains a larger quantity of nutrients. Hopefully, as more and more people discover rye’s nutritional benefits and its rich flavorful taste, it will assume a more important role in our diets and an alternative to using wheat exclusively.

Introducing Hybrid Mom

mommymatters — Mon, 26 May 2008 15:01:17 +0000

Introducing Hybrid Mom

Want to hear what moms are really up to? Moms across the nation, and around the world are redefining themselves every day. We are part mom, part business woman, part spouse, part volunteer, part community worker, part teacher, part entrepreneur…completely…Hybrid Mom.

We’ve evolved into a new generation of moms who embrace their multiple identities.

Lunch Alternative

mommymatters — Mon, 12 May 2008 00:03:55 +0000

LEMON OLIVE OIL CAKE

Ingredients

1 cup plain flour (cake flour, not self-rising)
finely grated rind of 1 large lemon
5 large eggs (separate the eggs, and keep 1 white to use in another recipe)
3/4 cup caster (superfine granulated) sugar
3/4 cup olive oil
Juice of half large lemon

Method

Preheat the oven to 350F. Grease a (9 inch) springform cake pan, line base with baking parchment and grease again.

Mix the lemon rind into the flour. In another bowl, beat the egg yolks with 1/2 cup of the sugar with an electric beater until the mixture is pale and thick. Gradually pour in the olive oil and lemon juice (don’t worry if the mixture looks curdled at this stage), then lightly fold in the flour.

Wash the beaters thoroughly in hot water with detergent, then place the 4 egg whites and a pinch of salt into a clean bowl and whisk until holding soft peaks. Gradually add the remaining 1/4 cup of sugar, continuing to beat, until the whites hold a peak.

Carefully fold a little of the egg whites through the other mixture, then add the remainder and mix through gently.

Pour the batter into the pan and knock the edge of the pan lightly against the kitchen counter to disperse any trapped air. Bake for around 45 minutes until risen and golden, and a fine skewer comes out clean. Let cool for 10 minutes, remove outer rim of springform pan, then leave until cake has cooled completely. Carefully remove pan base and parchment.

To store, wrap well and keep in an air-tight tin or box.

Keeps approximately 3-4 days.

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Oatmeal Banana Brulee

mommymatters — Sun, 11 May 2008 23:36:37 +0000

Oatmeal Banana Brûlée

This comes from Westin Hotels & Resorts, which has launched a SuperFoods-focused menu – full of fruits, vegetables, grains and proteins known to improve well-being and longevity.

4 cups water

1 cup steel-cut oats

Salt to tasteunsalted butter

1 tbsp

2 bananas, cut into 1/2-inch pieces

5 tbsp sugar in the raw

In medium saucepan, bring water to boil over high heat. Add oatmeal; stir well. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, to desired doneness, about 20 to 30 minutes. Season with salt. Let stand 5 minutes.

In medium skillet over medium heat, melt butter. Add bananas and 1 tablespoon sugar. Cook, stirring gently, until golden, about 5 minutes.

Divide oatmeal among 4 bowls. Top each with equal portion bananas. Sprinkle 1 tablespoon sugar on each portion. Caramelize tops using crème brûlée torch. Or, if using ovenproof bowls, put under preheated broiler 5 minutes.

Makes 4 servings.

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Ginger Tapioca Brulee

mommymatters — Sun, 11 May 2008 22:19:31 +0000

Ginger Tapioca ‘Brulee’
Serves 4

1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use — make vanilla sugar!)
1 tablespoon minced ginger

Soak the tapioca pearls in 1 cup of milk for 1 hour. In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger. Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes. Transfer to individual baking or brulee dishes and chill in fridge until set. Sprinkle with sugar and brulee with a torch.

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Mommy Matters

mommymatters — Sun, 27 Apr 2008 16:35:24 +0000

Mommy Matters LLC, is an Educational Services Business for today’s “hybrid mom.” Hybrid Mom (hy brid mom, n.): An adult female who has discarded outdated and unrealistic conceptions of motherhood. She is parent, wife, volunteer, and sometimes entrepreneur, all in one. Known for her strength, sense of humor, and flexibility, a hybrid mom is actually a fusion of roles that suit her own individuality.

We offer moms and dads too an opportunity to perfect their domestic KSA’s (knowledge, skills, abilities). We help you expand your meal planning and cooking skills (even if you have picky eaters), teach you how to be a nutrient-smart grocery shopper, assist you in becoming a skilled organizer and household duty delegate and make it easier for you to become a successful home gardener. We offer individual and group instruction. Parents and children can spend quality time learning new skills together. access to valuable strategies, services and support. Your family will be glad you did and your reward can be (a healthier, happier lifestyle and) free hugs for life if you play your cards right!

Contact Mommy Matters today to see how we will help you regain control over your kitchen, your busy schedules, and family mealtime. Start your “strategies for success” today by calling Mommy Matters for an appointment to learn how to be a smart shopper, skilled organizer and household duty delegate and perhaps a successful gardener too. Remember a healthy lifestyle can provide long-term benefits including sustained weight loss, increased energy, reduced chance of long-term illness and so much more. I’m always ready to take your call.

About My Family

mommymatters — Thu, 08 Mar 2007 20:32:58 +0000

My grandaughter Abby continues to grow by leaps and bounds and seems to enjoy eating fruits and vegetables more than any other child I have known. Seeing the results of raising a healthy eater motivates me to share everything I know with other mothers so that they can have similar results with their children and the reason I created this blog. My passion about eating healthy has only grown in my later years. When I was younger I was referred as a “health nut” and now that there is so much press on obesity healthy eating is becoming more popular and an accepted way of life.

Last week I was at a SBA workshop in Concord and got my picutre taken by the Union Leader with a small blurb about my business. I was so excited about the free publicity. Now the hard part. How do I reach the market I am targeting? I am new to blogging and have not gotten any responses. Perhaps I just keep on keeping on until an interest is sparked and I create a forum for exchanging information about feeling and looking healthy through diet. I watched a PBS broadcast last week featuring Mark Hyman, M.D. on the 7 Keys to Ultra Wellness. I was particularly interested in his relationships between diet, exercise and losing weight He talked about metabolism and inflammation. After watching the broadcast and viewing his website I am interested in following an elimination diet to find out if there are foods in my diet that contribute to my toxic liver and the numerous chemical sensitivities I suffer from. I guess I am just tired of always getting headaches and not having a lot of energy. How do you detoxify safely? Will I ever be free of chemical sensitivities? It would be nice not to have to avoid the detergent aisle at the supermarket, department store perfume and cosmetic counters, garden centers with fragrant flowers, and a simple glass of wine with dinner.