French Onion Soup- A New Deli Fave

Posted by Jennifer Cote

CLASSIC FRENCH RECIPE, EASY STYLE

The following large recipe is convenient to make, since it freezes well. Allow time for the onions to cook slowly on low heat, with an occasional stir. They need to be almost overflowing in the pan initially; they will “sweat” this way, creating enough moisture in the pan so that they’ll cook tender, without burning. (If sparsely covering the pan, they will be too dry and will burn more easily.) The onions shrink down considerably, and stirring them becomes easier; as the juices start evaporating, the onions should brown slightly between stirrings. In this way, the onions develop a rich, caramelized flavor.

Grateful-Table-French-Onion-Soup

Store-bought stock is the simplest option, but if meals are often made using roasts of beef or chicken, the raw materials are on hand for making a delicious broth. Pans should be “deglazed” after roasting meats—this is a fancy name for adding water to the pan and scraping until all the flavorful bits are dissolved into the liquid. That liquid can be strained, and should be refrigerated until the fat layer formed on top has hardened and can be removed. Save up these liquids in the freezer, if desired, until enough has accumulated.

Also, to make a traditional stock, one can simmer a chicken carcass after roasting it for another meal; this, added to any drippings collected from deglazing roasting pans, will create an exceptional French Onion Soup!

Another handy trick involves using red wine vinegar when making the roux for the soup. The flour/sugar/salt mixture dissolves smoothly into the red wine vinegar, which can then be easily added to the hot stock, stirring until a bit thickened. Vermouth is typically added to French Onion Soup, and can be used in place of the red wine vinegar for a more traditional soup. But red wine vinegar is an economical substitute, and works well, adding a touch of tang to the savory, sweet blend of other ingredients.

Serves 8-10 (3 qts or so).

INGREDIENTS

  • 3-5 lb. sliced yellow onions
  • 2 TBS. olive oil
  • Approx. 1/4 c. water
  • 2 qt. (8c.) chicken stock, plus beef drippings* and water as needed, to make 8 c.
  • 1/4 c. flour
  • 1/4 c. brown sugar (loose-packed)
  • 1 TBS. salt
  • 1/4 c. red wine vinegar (or red wine or vermouth)
  • 3 c. or so croutons
  • 1/2 lb. or more grated Swiss cheese
  • 1 c. Parmesan cheese

PREPARATION

1. Saute in 12″ iron frying pan : > 3-5 lb. sliced yellow onions > 2 TBS. olive oil > Approx. 1/4 c. water

2. Stir often at first, on medium-high heat, until they soften up. Then turn heat down, stirring occasionally, cooking for an hour or so, until sweet and browned.

3. Heat in large 4-qt. pot: > 2 qt. (8c.) Chicken Stock, plus beef drippings and water as needed, to make 8 c.

4. Mix the following well with a fork until smooth: > 1/4 c. flour > 1/4 c. brown sugar (loose-packed) > 1 TBS. salt

5. To the flour/sugar/salt mix, stir in: > 1/4 c. red wine vinegar (or red wine)

6. Bring stock to a boil, adding the above mix, stirring well. Boil on medium high for 2 minutes. Add sauteed onions last. Serve hot soup topped with croutons, broiled with Swiss cheese and Parmesan on top. Chill any extra soup, putting up into quart or pint containers for longer keeping. Lasts 2-3 weeks in the refrigerator, or two months in the freezer.

* Beef Drippings: After roasting a cut of beef of your choice, add 1 c. water to the roasting pan. Let the drippings dissolve; heat if desired. Strain the juices, storing up a quantity until you have enough for soup. (Fat will congeal on top after refrigerating, making it easy to remove.)

Red Lentil Soup w/Sweet Potatoes: Easy, Quick

Posted by Jennifer Cote

Part of the appeal of red lentils and sweet potatoes is: they cook very quickly when added to a pot of hot water. Sweet potatoes are also low on the glycemic index–always a plus.

Bowl of Curried Sweet Potato Soup

A bit of paprika brightens up the color of the soup, as red lentils lose their unique salmon/orange color after cooking. (Tomato paste can be substituted for the paprika, if desired.) Extra curry powder and a dash of coconut milk are also options. Either way, it’s a great vegan soup option. Serves 6-8.

INGREDIENTS

  • 2 qt. boiling water
  • 1 lb. Red Lentils (about 2 c.)
  • 1 lb. peeled, cubed sweet potatoes (about 2 med.)
  • Splash of olive oil
  • Half a red pepper, diced
  • Half a green pepper, diced
  • 1/2 TBS. paprika
  • 3/4 tsp. salt
  • 1/2 tsp. hot sauce (or 1/4 tsp. cayenne)
  • 1 tsp. curry powder*
  • Optional: 1/2 c. coconut cream

PREPARATION

1. In soup pot, add: > Approx. 2 qt. boiling water > 1 lb. red lentils (available in Indian section of large grocery stores, or health-food stores)

2. Cover with a lid and turn off while prepping the sweet potatoes. (Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes

3. Let the above simmer with a lid on, stirring occasionally, until sweet potatoes are tender, about 20 minutes. (Lentils will appear to have “dissolved”.) Meanwhile, grill until quickly over high heat in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced

4. Mix the following in a separate bowl before adding to the soup, to insure no lumps: > 1/2 TBS. paprika > 3/4 tsp. salt > 1/2 tsp. hot sauce (or 1/4 tsp. cayenne) > 1 tsp. Curry Powder > A splash of soup liquid for mixing > The grilled peppers

5. To the pot of cooked soup, add the spice mix. Stir well. Ready to serve!

*Change up the curry blend by adding other favorites. Toast in a pan first, any of the following: Fenugreek seeds, cardamom seeds (out of the pod), and/or coriander seed. Grind the freshly-toasted spices in a mini-coffee grinder, adding curry powder and/or turmeric as desired, to create your own curry blend.

Christmas Blondies w/Cranberries, Pistachios, Cocoa Butter

Posted by Jennifer Cote

This is a festive, colorful cookie bar recipe that uses seasonal ingredients; fits right into the holiday menu!

I had hoped to make a “White Christmas Brownie” by substituting white chocolate for chocolate chips in my traditional brownie recipe. I discovered it was not an even trade—the first batch was a goopy mess, since white chocolate doesn’t substitute straight up for regular chocolate (it has too much milk fat in it). Plus, the brownies wouldn’t turn out white (even when excluding the egg yolks). So I gave up on the “white” idea.

White Chocolate Christmas Blondies

Earlier this year I had purchased some cocoa butter online, as I knew it was one of the ingredients in many chocolate products. I had visions of making white chocolate confections. But after receiving my purchase, I came to believe that “cocoa butter” might more accurately be called “cocoa wax”, since this fragrant ingredient, which smells so delicious, doesn’t exactly melt in one’s mouth.

But cocoa butter is a good ingredient, especially when mixed in with other ingredients. It’s full of flavor! I decided to put it to work in this recipe, for a “White Chocolate Blondie”. All in all, it seems that this is an excellent way to use cocoa butter.

 Makes 12 pcs.

INGREDIENTS

  • 1/4 c. (1/2 stick) butter
  • 1/4 c. cocoa butter (or sub coconut oil or butter)
  • 3 TBS. water
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1 c. flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 c. cranberries, dried
  • 1 c. pistachios, shelled and chopped

PREPARATION

1. Microwave 1-2 minutes in ceramic bowl (or heat on stove to melt): > 1/4 c. (1/2 stick) butter > 1/4 c. cocoa butter (or sub coconut oil or butter) > 3 TBS. water > 1 c. sugar

2. Add, mixing in until smooth: > 2 eggs > 1 tsp. vanilla > 1/2 tsp. almond extract

3. Stir salt and baking soda into the flour, using: > 1 c. flour > 1/4 tsp. salt > 1/4 tsp. baking soda

4. Next, add all the dry ingredients into the melted butter/sugar/egg mix, folding in until mixed together. Use: > The flour/salt/baking soda mix > 1 c. dried cranberries > 1 c. pistachios, shelled, chopped

5. Pour into buttered 7×11″ pan (or larger). Bake at 350 degrees for 20-30 minutes. Cut when cooled.

Fudge: Jen’s Three Fave Recipes (Easy, Easier, & Awesome!)

Posted by Jennifer Cote

It’s the time of year for “gifts from the kitchen” (for other homemade gifts, see here). When I’m in a hurry to pull off last-minute gifts, I’ll usually make this toffee recipe, since it has ingredients that I usually have in the cupboard- butter, brown sugar, nuts, and chocolate chips. (Plus, the toffee only takes seven minutes to make. Seven!)

But when I’ve planned ahead, I like to make fudge for gifts too. The following are my three favorite fudge recipes; you can get creative and add extra ingredients, but these are (in my opinion!) great core recipes to start with.

Chocolate Fudge w/NutsJen’s Three Fave Fudge Recipes

The quick fudge uses a minimum of over-processed ingredients, and is quite tasty. The traditional fudge recipe is more authentic, but a bit more complicated. It requires a candy thermometer, and needs to be beaten vigorously. An old-fashioned method called for it to be beaten with a wooden spoon (to incorporate air into it), but thankfully, a standing mixer also accomplishes the job.

Quick Fudge

Makes over a pound; 12 to 15 pcs.

INGREDIENTS

  • 4 sq. unsweetened chocolate squares
  • 1/2 c. butter
  • 1 lb. confectioner’s sugar (about 3 1/2 c.)
  • 1/4 c. sweetened condensed milk
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 c. nuts

PREPARATION

1. Microwave 1 min. or so, stir until melted: > 4 sq. unsweetened chocolate squares > 1/2 c. butter

2. Blend in a mixer with: > 1 lb. confectioner’s sugar (about 3 1/2 c.) > 1/4 c. sweetened condensed milk > 1 tsp. vanilla> 1 egg

3. Add last: > 1/2 c. nuts

4. Spread into a buttered, 9×5″ loaf pan. Cool, then cut.

Traditional Fudge

Makes 1 lb. or so, 12 to 15 pcs.

INGREDIENTS

  • 2 c. sugar
  • 2/3 c.milk
  • 2 oz. unsweetened chocolate squares
  • 2 TBS. corn syrup
  • 1/4 tsp. salt
  • 2 TBS. butter
  • 1 tsp. vanilla
  • 2/3 c. walnuts

PREPARATION

1. Stir over high heat until sugar is dissolved: > 2 c. sugar > 2/3 c.milk > 2 oz. unsweetened chocolate squares > 2 TBS. corn syrup > 1/4 tsp. salt

2. Cook the above on medium high, stirring some, until soft-ball stage (234 degrees degrees). Remove from heat, add: > 2 TBS. butter > 1 tsp. vanilla

3. Cool fudge to lukewarm, 120 degrees, without stirring. Beat in a mixer 10 minutes, until no longer glossy. Last, quickly stir in: > 2/3 c. walnuts, if desired (Or see Peanut Butter Fudge to the left, for alternative)

4. Spread quickly into a buttered, 9×5″ loaf pan. Cool, then cut.

 

Peanut Butter Fudge

For peanut lovers, just swirl a simple mixture of peanut butter, confectioner’s sugar, and butter into one of the above fudge recipes after pouring it into a pan. Makes about 16 pcs.

Mix together: > 1/4 c. butter, melted > 2/3 c. peanut butter > 2/3 c. confectioner’s sugar

Swirl into the chocolate fudge recipe before it sets up, for a great combination!

Chocolate Ganache Tart w/ Candied Orange: Elegant & Easy

Posted by Jennifer Cote

This is an easy yet elegant dessert; perfect to finish off a fancy meal with! Using organic oranges for the candied orange peel is best; it can be prepared ahead and kept refrigerated for a month or so. The crust can be made a day early, and is a simple one that is pressed into the pan; no rolling out dough here! And the chocolate ingredients can be melted and mixed up ahead of time as well, then whipped up on serving day into a lighter ganache. Top with whipped cream and the orange peel garnish; it will serve 8 or so.

Elegant Chocolate Dessert: Chocolate Ganache, Candied Orange Peel

INGREDIENTS

Peel of 1 orange

1/4 c. water

1/2 c. sugar

1 c. + 2 TBS. flour

1/4 c. confectioner’s sugar

1 stick cold butter, plus 1 1/2 sticks butter

1/3 c. water

1 3/4 c. chocolate chips

1/8 tsp. orange extract

1/2 tsp. vanilla

1/2 c. heavy whipping cream

About 3 TBS. granulated sugar

PREPARATION

1. The candied orange peel will make enough for a few other dishes as well; use it chopped up in salads, or in other desserts. Heat the following, stirring until boiling, then simmer for an hour or so: > Peel of 1 orange > 1/4 c. water > 1/4 c. sugar

2. Prepare ganache a day ahead; this will give it a chance to firm up; it can then be whipped. Otherwise, in making it day-of, refrigerate it some, stirring occasionally, until it has cooled but isn’t too solid. Heat the butter and water first, in a saucepan on stovetop, or in microwave: > 1 1/2 sticks butter > 1/3 c. water

3. Add the following to the hot butter/water, stirring until chocolate chips are melted: > 1 3/4 c. chocolate chips> 1/8 tsp. orange extract > 1/2 tsp. vanilla

4. The crust can be prepared a day early, or the day-of. Process in food processor or blender: > 1 c. + 2 TBS. flour > 1/4 c. confectioner’s sugar

5. Add the cold butter pieces, pulsing until chopped medium-fine (with some pea-size bits still remaining). Use: > 1 stick cold butter, sliced into pieces.

6. Press the crust gently into an 8×8” pan. Bake at 375 degrees for about 15-20 minutes, until slightly golden.

7. Let crust cool, then add the ganache topping. For the topping, first whip the ganache until light, then spread over cooled crust.

8. Top with whipped cream and candied orange peel. For whipped cream, whip until light and fluffy: > 1/2 c. heavy whipping cream > About 3 TBS. granulated sugar

Stay Healthy During Holidays w/Recipes You Have Time to Make

Posted by Jennifer Cote

Jen’s Reminder of the Day: “You can get your own FREE COPY on my “Soup’s On, Made from Scratch” ebook, now through Saturday, Dec. 7, right here on Amazon.”

Vegan Soaked Grains Oatmeal BarI’m partial to this oatmeal bar recipe, which I’ve been making for months. I’m attributing our excellent health this season to a diet that includes these. (Water kefir has probably been helping too!)

I think that sprouting the grains for this recipe increases digestibility, and protein content too. They are extremely satisfying. Even during the holiday season, when other treats are proliferating , I actually crave these bars despite the competition!

Have you wanted to eat more whole foods but haven’t had the “time”? A lot of my friends have said that. “I want to eat steel-cut oats, but they take so long to cook!” Yes, that’s true. For awhile, I was pouring boiling water over the next day’s steel-cut oats, letting them sit in the cupboard overnight; by morning, a quick jaunt in the microwave would get them cooked enough in about a minute.

But even then, I didn’t always have time. My husband’s a busy man in the morning, and he’d just as soon have a ready-made, boxed cereal, along with some non-organic milk. Just because it was convenient! So I had to come up with a healthy alternative, that I could actually find time to pull off. (After all, we’ve all heard the horror stories of boxed cereals, right?!)

So I soak a massive amount of grains about once a week. So I have to drain and rinse those grains and let ’em sit in the cupboard for another day. THAT does not take much work! It takes some planning ahead, but now that I’ve seen how well these breakfast bars have gone over, it’s so worth it.

I’m happy to say that my husband’s been glad to have a handy breakfast or snack-on-the-run. Even our nephew, who’s been staying with us, has taken to having these bars for breakfast. I consider that a ringing endorsement! After all, he’s young, hip, cool. He’s not just eating ’em because he’s afraid of degenerating in the next few years. (That thought becomes more of a concern as we hit fifty and over!) And even if these oatmeal bars aren’t the “fountain of youth”, our tummies have been quite satisfied lately. Check out that recipe here!

 

Vegan Oatmeal Bars: Large Recipe, Quick, Healthy Breakfast

Posted by Jennifer Cote

Before embarking on making this particular oatmeal bar, you might want to look at the other options. I’ve also posted an easy Oatmeal Breakfast Bar Recipe, plus one with directions on how to use amaranth, in this Hi Protein Breakfast Bar Recipe (amaranth is especially high in protein, but trickier to use and have it taste good).

This recipe makes a giant batch, but it portions up into squares that I can wrap (and even freeze). Since it keeps so well, it makes it worth the effort.

Keep in mind that this is a versatile recipe; you can increase or decrease most ingredients to suit personal tastes, or add different dried fruits, or add spices instead of vanilla and almond extract. Makes 12-16 large bars.

Vegan Soaked Grains Oatmeal Bar

INGREDIENTS

  • 1 1/3 c. whole raw buckwheat groats
  • 1 1/3 c. quinoa (red or other)
  • 1 1/3 c. steel-cut oats
  • 2 c. boiling water
  • 1 c. coconut oil
  • 1/4 c. chia seeds (soaked in 1/2 c. water)
  • 1 1/3 c. diced dates, raisins, or other dried fruits
  • 1 c. coconut palm sugar
  • 1 c. coconut oil
  • 2/3 c. macadamias, cashews, or other favorite nut/seed
  • 2 tsp. vanilla
  • 1 tsp. almond extract (or substitute spices)
  • 2 tsp. salt

PREPARATION

1. Soak the buckwheat, quinoa, and steel-cut oats for one day. The following day, rinse, drain, and let sit one more day in a large strainer, in dark cupboard. Use: > 1 1/3 c. whole raw buckwheat groats > 1 1/3 c. quinoa (red or other) > 1 1/3 c. steel-cut oats

2. After a day of soaking and a day of sprouting, process about half the mixture in a blender or food processor- this will make the grains into a “batter”. (The other half of the grains can stay whole, to give the bars more texture.) Process only about two cups at a time if using the blender (so the blender isn’t over-taxed). While processing, add the following, so mixture is liquid enough to process better. Use: > 2 c. boiling water > 1 c. coconut oil

3. Set processed mixture aside; prepare other ingredients. Add chia seeds and water to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary. Use: > 1/4 c. chia seeds > 1/2 c. water

4. After chia seeds have softened, add to that bowl: > 1 c. coconut palm sugar 1 1/3 c. diced dates, raisins, or other dried fruits > 2/3 c. macadamias (or other favorite nut) > 2 tsp. vanilla > 1 tsp. almond extract (or cinnamon and other spices) > 2 tsp. salt

5. Stir until the mixture is blended, then stir in: > The processed grains, plus the extra (that didn’t get processed)

6. Add mixture to an oiled 13″x9″ pan.

7. Bake at 375 degrees for 25 minutes.

8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.

Vegan Oatmeal Bars

“Soup’s On!” Ebook, Officially Available on Amazon Today!

Posted by Jennifer Cote

Sneak-Preview-Jens-Soup-E-cookbookIt took longer than I’d thought, but my e-book was finally “in review” yesterday (Cyber Monday). Now that the book has an official page here, it says the publishing date was “November 24, 2013”. Well, that’s OK, that’s our grandson’s birthday, so that’s a memorable date!

If you’re one of our loyal New Deli fans (or even an occasional patron), I’m hoping you’ll especially enjoy this collection. A lot of us can’t afford to eat out all the time, and might want to make these recipes at home, right?

I know I do, haha! It’s not even always a matter of budgeting; I love to prepare meals at home. They’re extra fresh, there’s someone in the kitchen making the house smell good, and the family can relax in the peace and quiet of home. What beats that?

More news- I’ll be running a special deal: for FIVE DAYS ONLY, FREE OFFER for this cookbook, from tomorrow, December 4th, through Saturday, December 7th, to anyone and everyone. That means YOU! Do it! It’s good for me too, because a small blip in number of downloads, even if those downloads are for free, still gives my book a chance of getting on the map. You know, that huge Kindle map, where oh-so-many new book titles continually gather.

You might be one of those folks who’s encouraged me along the way (over three years in the making); you might be one of my friends who responded to a newsletter with a “yes!” when I was looking for potential ebook fans. You might even be someone who’s just chanced on this offer. In any case, I hope you can take advantage of this special deal. (What beats “FREE”?!)

Latest Diet Trends: Vegan, Paleo, Raw Foodies, & Now, TR90?

Posted by Jennifer Cote

I got an email from an online friend who is on the TR90 thing (bought before she saw my post). She noted that the second ingredient in the shake is fructose. Not an ideal ingredient for something so expensive. She said the diet was curbing her cravings, but perhaps that’s a big price to pay for a glorified protein shake!

My friend’s doctor suggested a new weight loss supplement for her: “TR90”. Go to the company’s training page at Silver Linings 21 (here), to get a sense of how very profit-focused this company is. When looking on Amazon at one point, a 3-month supply was going for  $1,060.99 (a bargain compared to their “List Price” of $1,550.00).

I guess TR90’s been successful, in a diet-trendy sort of way. (Aren’t all these fads successful, at least until the novelty wears off?) I suppose there are always new products on the market, since we’ve yet to find the magic bullet that delivers us from unwanted weight, gained over the years, even in the midst of dieting. Even those who are disciplined enough to eat healthy and exercise might still battle the bulge. It’s a problem!

Spirulina, Flax Seeds, Etc.

One of my regimens included spirulina, fresh-ground flax seed, and mangosteen juice…

So I researched TR90. It’s quite an investment, so what do you get with that? You’re supposed to take the “Ageloc TR90 Fit” for the first fifteen days. You can check the ingredient list here. Main ingredients in the shakes: Whey, followed by fructose. Fructose! I don’t want to add that ingredient to my diet.

Other ingredients, in the “Jumpstart” supplement, “Control” capsules, and “Fit” capsules, include: Prickly pear powder, satiereal saffron (Crocus sativus L.) stigma extract, pomegranate, and red orange extract.

Let’s break that down.

The prickly pear powder sounds delicious and is anti-inflammatory. It got great reviews on Amazon; it might also reduce cholesterol, and do other good things too. I’ve bought some of this for myself; it’s on Amazon here: Prickly Pear RED Fruit Powder.

The saffron in the above mix was featured on Dr. Oz, claiming to be an effective appetite suppressant. If you’re desperate, it would probably help to add it to your regimen, and it would probably be a lot cheaper to buy it “a la carte”, as opposed to buying into the whole “TR90” program. Find the extract in capsules here: Pure 100% Satiereal Saffron Extract.

The orange (Citrus sinensis) extract in the above supplement may be cytotoxic, meaning cells may die, or decrease, or the extract could activate a genetic program of controlled cell death. I wouldn’t prescribe it to myself without a doctor! But it’s an extract from the peel of the basic orange we see in markets. Perhaps just a bit of organic orange peel might be safe to work in its place, if we don’t load up on it too heavily.

Then there’s the shake, chocolate or vanilla, to be consumed in addition to regular food, in the morning. It contains cheaper main ingredients, and the whey, tart cherry and sugar beet fiber aren’t specified as being organic. The list: Whey, frustose, gum arabic, cocoa powder (in the chocolate flavor), tart cherry, salt, zanthan gum, magnesium oxide, pea fiber, sugar beet fiber, cellulose gum, stevia, artificial vitamin/mineral additives. Again, I go for organic; they say cherries are on the dirty dozen, so I get this organic cherry powder instead. I also get this organic beet powder. I’m a happy camper with this stuff!

Not that whey is so so cheap. But I’d actually rather spend more and get my whey Non-GMO. “Source Organic Whey” is reasonably priced for being made from the milk of grass-fed cows (from family farms in Northern California). If you were interested in this form of protein as a diet supplement, you might use this Organic Whey Protein, Non-GMO, instead of a generic, non-0rganic version. I just got my package of it, and WOW, I love it!

Side note about whey, from Life Extension Magazine: It helps us to feel full, improves insulin sensitivity, and optimizes muscle mass. It also might help moderate cortisol and keep serotonin levels up (so we feel great!). It boosts glutathione levels, immune function, and can help fight cancer. Also, whey digests easier and much faster than all other proteins. At least, if you’re not lactose-intolerant.

I personally am a bigger fan of whole foods, preferring to eat a whole food over an isolated part of it. Whey is what’s left over after cheese-making; a liquid that gets dried into a powder. Maybe we should just eat the whole product, cheese, butter, whey, and all?! (If only I could have a cow in the back yard, and get fresh, natural milk that way. But Tom says no!)

The “gum arabic” in this mixture might be of decent quality, but again, I’d rather purchase the organic version. “Heather’s Tummy Fiber” is organic Acacia Senegal, which is the only form of gum arabic with no toxicity. And it’s reasonably priced. Find it here: Heather’s Tummy Fiber Organic Acacia Senegal.

The zanthan/xanthan gum found in the mix might just be there to homogenize the ingredients; it doesn’t appear to have a medicinal quality. It can be an allergen, if it was grown on an allergic food source. (Wheat, soy, corn and such, may be used to derive various batches of this stuff.)

The TR90 people also offer a “Green Shake”, containing: Pea protein, (organic) rice protein, chia seed powder, plus juice powders of wheat grass, alfalfa, beet, spinach, barley grass, spirulina, fructose, gum arabic, tart cherry fruit powder, xanthan gum, and stevia. Eh… I’d rather get my ingredients a la carte; I can choose better quality (and price) that way. I’m also a bit nervous about using pea protein daily, since beans in general might aggravate my thyroid condition…

My friend quoted me an exorbitant price for this product. I told her I’d research it and report back. Having looked into it, I don’t think I’d recommend this stuff. I personally have gone back to my spirulina-in-the-morning routine. I also make a smoothie out of my own blend of dried powders (“Fruity Mix”, recipe here)*. My iron levels are up, my weight’s down, no colds or flu, and I’m feeling quite energetic. I’ll stick with a simpler program that’s cheaper and perhaps of better quality, and I think I’ll advise my friend to do the same!

* If you don’t want to go to the bother of making your own powdered blend, I recommend, Dr. Schulze’s Superfood Plus Meal Replacement Powder, which some friends use. It’s handy, and follows the idea of getting nutrients from natural sources, which sounds genius to me! (Why would we want manufactured vitamins- they might be missing some of the components as yet undiscovered, but crucial to our nutrition and well being!)