Dr. Marshall Recipes...

Over the next few months, I have a goal of starting to incorporate a number of recipes into my diet that Dr. Marshall has recommended. Tonight I tried his flatbread recipe which resembled a pancake. It was quite tasty and I also plan on looking for and trying other flatbread recipes - some that are a little more bread like. His recipe was super easy, though, and it is a great dipping bread or could be used like toast, as well. I'll include the recipe at the end of the post. I just wanted to include some of his information on why he does not recommend yeast bread. I did some of my own research on this subject and there was very little on the following information that I was given by Dr. Marshall. I did find this interesting article, though. All in all, it's definately something to ponder...

http://healingtherapies.info/Fasting&SCI.htm

1)Digestive Stress:
Swiss researchers in the 1930's found that after eating food cooked above its critical temperature...there was a rise in the number of white blood cells...typically seen only when the body is reacting to infection, trauma, or toxic chemicals. They later discovered that the body was recating to how highly the food had been heated. When raw food was eaten, this response did not occur.

2)The Critical Temperature:
Reseachers have discovered that each food, including every grain, has a "critical temperature". (For example, the critical temperature of a potato is 200 degrees, whole wheat 192 degrees).

3)Thermotoxins:
But if a food is heated over its critical temperature, "thermotoxins" are created in the blood of the person eating it. For example, a baked potato which has been cooked at 350 degrees, will elicit a toxic reaction int he blood of the eater. The same potato, if slow baked at 200 degrees for a longer time, will create no toxic reaction when eaten. The higher a food is heated over its critical tempeature, the greater and more violent the termotoxic reaction takes place in the blood. Of course, this is not a reaction that you may feel immediately after consuming a highly heated food.

4)What's Wrong with Eating Regular Bread?
Because bread is so highly heated, it elicits a toxic blood reaction after it's eaten. (Dr. Marshall also recommended cutting all yeast out of your diet.)

5)Healthy, Low Heated Food
The researchers found that the critical temperature of most foods ranged around 200 degrees.

Recipe for bread:

2 1/2 cups of organic flour (they recommend grinding your own and I will do another post on the benefits of this).
3 1/2 cups purified water
1 tsp natural sea salt
Herbs to taste such as garlic, tumeric, etc.

Blend all ingredients in a blender. If you want thinner breads, add more water. Heat a non-stick pan and heat at medium temperature and pour a pancake size serving into pot. Cook as you would a pancake. Enjoy!

a simple twist on baked potatoes

This is what happens when you discover you don't have something basic in the house, like sour cream. You try to find away around it, and you discover something yummy...or at least, sometimes you do. And this happened to be one of those better times. :)

Simple Baked Potatoes

Bake your potatoes.
Cut open, spread with marscapone cheese and sprinkle with red Hawaiian sea salt.

Sounds like nothing, but oh does it make a surprisingly tasty baked potato!

Parker House Rolls

I made these Parker House Rolls for Thanksgiving dinner, and they were fabulous! I used the recipe from Martha Stewart's Baking Handbook. The recipe below is from her website, and it looks almost identical.

These rolls are easy to make--they do take a bit of time though. They were light and fluffy and so yummy. A definite hit at dinner!

Ingredients

Makes 30

• 1 3/4 unsalted butter, (14 tablespoons), cut into small pieces, plus more for bowl, muffin tin, and basting
• 1 1/4 cups warm (110ø) milk
• 2 (1/4 ounce each) active dry yeast
• 3 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 pound , plus 14 ounces (about 5 1/2 cups) all-purpose flour, plus more for dusting
• 3 large eggs, lightly beaten

Directions

1. Butter a 12-by-9-inch rimmed baking sheet. Place 1/2 cup warm milk in a small bowl, and sprinkle with yeast; stir to dissolve yeast. Let stand until foamy, about 5 minutes.
2. In a medium saucepan over medium-high heat, bring remaining 3/4 cup milk just to a simmer. Remove from heat; add 6 tablespoons butter, along with sugar and salt, stirring until butter has completely melted. Set aside.
3. Place 4 1/2 cups flour in the bowl of an electric mixer. Make a well in the center with your hands, and pour in the yeast mixture, butter mixture, and eggs. Attach bowl to mixer fitted with the dough hook, and beat on low speed until dough just starts to come together, about 2 minutes. Turn out dough onto a lightly floured surface, and knead until smooth and no longer sticky, 5 minutes, adding remaining cup flour as needed. Butter a large bowl; place dough in bowl, turning to coat evenly with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough, and let rest 10 minutes.
4. Melt remaining stick of butter. Divide dough into two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with the towel. Refrigerate dough until well chilled, about 30 minutes. Repeat with remaining dough. Meanwhile, preheat oven to 375 degrees.
5. Place dough on a lightly floured work surface with long-side parallel to edge of work surface. Using a sharp paring knife, cut dough vertically into six 2-inch strips. Cut dough horizontally 4 inches from bottom edge of dough. Make another horizontal cut 3 1/2-inches from the first horizontal cut. Make a final horizontal cut 2 1/2-inches from the second cut.
6. Center a medium rectangle on a large rectangle, and top stack with a small rectangle; repeat with remaining rectangles. Fold each stack in half crosswise and transfer to a buttered muffin tin, folded-side in. Cover with a clean kitchen towel; let rise in a warm place for 30 minutes.
7. Brush melted butter over top of each roll. Bake until golden brown, about 20 minutes. Brush with more melted butter; serve hot or at room temperature.

First published: November 2005