Whole Foods Recipes for Healthy Home Cooking


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The Sue Gregg Cookbook Story
   Our idea of food was standard American. Scrambled eggs and bacon with white bread toast, a glass of orange juice, boxed cereal choice of the morning for dad and the kids. A cup of coffee for mom. For dinner, real man-stuffing, kid-pleasing meat and potatoes, out-of-the-can vegetables, jello on top of crisp iceberg lettuce for salad, and ice cream. Our oldest son suffered from severe headaches. Colds and the flu ran their regular courses through the family. The toddlerís sniffles continued even after a ten day regime of antibiotics. Dadís craving for chocolate and cola drinks induced an alarming weight gain. Job pressures brought irritability and depression that strained family relationships.

  We began to research articles and books to find answers. What about sugar? A nutrient depleted thief. White flour? Lost its fiber. Processed foods? Overcooked with cosmetic colorings and flavors added. We read everything about nutrition we could find. At times contradictions confused us. Nutritionists seldom seemed to agree. Eventually we distinguished the controversial peripherals from the basics. For us it meant switching from processed foods to whole foods with quality fats and fiber. It meant decreasing refined products and increasing fresh whole foods. But that posed a problem. How could we introduce these changes to our family?

   We began to read labels. Our eldest daughter scoured the cupboards for questionable packaged foods with refined flour and sugar and long lists of unpronounceable chemicals. She put the culprit packages in a corner cupboard and tied a string around the handles. We put ourselves to the test. If we could survive two weeks without them, perhaps we could do so for life. We did, and we still do.

    We donít recommend the "cold turkey" approach now. The shock can defeat all good intentions! Empty cupboards are not exciting resources for dietary impr

    The fear of heart disease, diabetes, cancer, and other degenerative diseases isnít a ve
ry positive motivator either. Neither are nutritionists who threaten with negatives: no salt, no eggs, no cheese, no dairy products, no beef, no, no, no! What is there left to eat?

    The Bible does address the subject of food. In Genesis the personal, transcendent, communicating Creator breathed life into the human body. He provided food as the first gift to the first couple. As the Original Nutritionist He structured proteins, fats, carbohydrates, vitamins, minerals, fiber, RNA, DNA, and the still undiscovered nutrients essential to life. No only that He made eating a pleasurable experience. A blessing!

    The problem with food became clearer. Perhaps weíve deceived ourselves. Weíve devised a lot of products that look, taste and fill like real foods. Weíve developed "fake sugars," saccharin, cyclamates, and aspartame. Even "fake fat" has appeared on the market. Our bodies, however, have been designed for real God-given food.Photo: Alex Krutov prepares a hot blender batter buckwheat waffle as Judy Sally anticipates adding fresh strawberries, peaches, blackberries, blueberries, homemade yogurt, and real maple syrup toppings.

     Managing the earthís resources (taking "dominion" Genesis says) is our responsibility. This command suggested a plan for change. We needed a design for incorporating real whole foods into our menus. Since God also created taste buds to enjoy what He created, we shouldn't have to endure dishes that taste like paper plates.

   For our family the key to better eating was developing new recipes. For example, we took a favorite family muffin recipe and changed the white flour to whole grain, the sugar to honey, and omitted the hydrogenated fat altogether. Those conversions moved us into a new world of whole, nutrient dense foods. Recipe by recipe we began to gain confidence in our new venture.

   As we tested new recipes, we gave each member of the family opportunity to express a response to its taste and appeal. Is it a "please let us have this one once a week winner" or does it need some improvements, perhaps in texture or tweaking the spicing? A real loser? Donít blame the cook.

  Children have a natural curiosity about food preparation. Our sonís interest, captured by a grain mill and bread maker we had purchased, developed into a love for baking. Our oldest daughterís interest in other cultures and languages introduced us to Japanese cookery and to international students as guests in our home. Our youngest daughterís desire for neatness and order developed into management skills in menu planning a
nd shopping. Dad even fixes a family favorite, Whole Grain Waffles, from scratch.

    It took time to develop new recipes and adjust to new menu patterns. Changes in how we felt, some subtle, others dramatic, encouraged us. Our oldest son found that it was sugar that induced his headaches. Some people do discover that certain foods trigger bothersome allergic reactions.

    Trips to the doctor for the sniffles ceased. We sometimes get a touch of the current "bug." No longer does it run a devastating course through the entire family. Could it be that our immune systems were becoming better fortified?

    Dadís weight moderated. Best of all, his more lovable disposition returned. Do addictions to chocolate, colas, and candy for an energy boost affect the mind and emotions too?

What can a family gain by serving quality foods in a nurturing environment? First, good food avoids the obvious negatives of a depleted diet. Secondly, a steady supply of the best nutritional sources we can find support both the mind and the body. Finally, by searching out the Creatorís design instead of following the latest advertising fad we express faith. God honors that.

This is our personal experience. Scientific studies, however, provide ample evidence for the benefits of wise food choices. The real problem is not the "why" of healthier food. It is the "how to" that stops most people. That is why we specialize in creating recipes. We're committed to helping others overcome obstacles to eating better.

Throughout all the changes our focus has been on quality ingredients in recipes and balance in menus. One diet size does not fit all, but our recipes continue to be adaptable to a wide range of dietary needs and preferences. 
                                Rich & Sue Gregg, Publisher/Author

  Need more encouragement? You are not alone on your quest to transitioning to whole foods. Read how another blogger outlines obstacles and steps she has followed (Family Resistance, Lack of Direction, Lack of Knowledge, Lack of Skills, Lack of Support, Lack of Resources): See The Homestead Revival         

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