Category Archives: Recipes

A2 Milk Different White Stuff

Eco Living Magazine presents:

Mad, bad and dangerous to eat the series

A2 Milk Different White Stuff

With The Sacred Chef

INTRO: A few years ago; ‘milk was milk’, it came in funny shaped glass bottles and was delivered by a milkman, (who was rumoured to be infamously linked with extramarital activities), and who would run along behind the truck carrying the clinking milk bottles in their crates.

Then, along came the momentous choice between full fat milk and low fat milk; and glass milk bottles went the way of the dodo. Nowadays, producers are adding so much stuff into milk that it is hard to keep up – omega 3 fatty acids, added calcium, vitamin D, in addition to coffee, chocolate, banana and other flavours. ‘Low fat’ has been joined by ‘no fat’ and milk comes in a variety of cartons and plastic bottles. So, today a trip around the supermarket and up the dairy aisle entails a whole lot more choosing time than it once did.

If you really think about the simplicity of where it all came from – over there is the cow and here is a bucket and you pull on these…. Well now there is a whole new kind of cow’s milk to think about called A2, and this is an essentially different type of milk than everyone else’s. Humour aside, this is probably the most important development in the understanding of one of our most cherished consumer foods. We drink a lot of cow’s milk and we give our kids a lot of cow’s milk products, and if there is a concern about it; we should all be informed.

There are two main forms of the important cow’s milk protein, beta casein, found in the cows’ milk that you drink. These two forms are known as A1 and A2 beta casein. The A2 form of beta casein has been identified by scientific research to be the original form of beta casein that would have been produced by cows thousands of years ago. Every litre of milk contains about two teaspoons of beta-casein, usually a mix between A1 and A2.  A2 is the original type but over time a natural mutation occurred in some European cattle, and A1 beta-casein developed, says Keith Woodford, professor of farm management and agribusiness at Lincoln University in New Zealand, and the author of a book on the subject:  Devil in the Milk.

According to Woodford, the genetic difference between the two beta-caseins is tiny, but the difference in outcome is enormous. “The beta-casein has 209 amino acids (the building blocks of proteins) and the difference between A1 and A2 is just one of these,” he says.

A1 milk beta-casein has been linked to allergies, type 1 diabetes, heart conditions and more recently some psychological conditions, such as Asperger’s Syndrome, Autism and Schizophrenia. For more info on these issues or to see details of the Devil in the Milk by Keith Woodford visit www.unireps.com.au

A2 milk is not genetically modified. It’s not that the A1 protein is taken out later: it’s that it was never there! The milk used in A2 branded milk is taken only from cows that produce the A2 form of beta casein.

Make Your Own A2 Yoghurt


Sterilize all bowls, utensils or yogurt maker (internal container) before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.

What do you need:

*           2 litres of A2 Full Fat Milk

*           1 teaspoon dairy-free acidophilus

*           thermometer

Method:

1.     Bring milk to just under boiling point, and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C.

2.     Prepare starter by combining acidophilus powder with 3 tablespoons A2 Milk (at room temperature).

3.     Pour the starter mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.

4.     Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.

5.     Drain any excess liquid and store in the fridge for 4 to 5 days.

To make your yoghurt a thicker consistency

1.     Remove the skin on the surface of the yoghurt you’ve just made.

2.     Pour the yoghurt into a muslin bag.

3.     Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.

Serve with fresh berries or passionfruit; stir a little maple syrup through for an added treat.

©Eco Living Magazine.

Eco Living Magazine

Midas Word

Aphrodisiacs in Food

Eco Living Magazine presents:

Heading: Aphrodisiacs in Food

Yummy food Yummy love

With The Sacred Chef

Intro: Celebrating spring is very much about the birds and the bees, sowing seeds and enjoying the fecundity of nature. So what foods stimulate the arousal of life inside us by their essential chemical make-up and perhaps by their shape and form?

Eating well – beautiful organic food presented naturally, and eaten after some blood pumping exercise is the first step. Food tastes so much better when you have a healthy appetite for it. Don’t eat out of habit. Don’t eat the same boring thing every day. Don’t eat if you are not hungry. Food like love making is better when it is special.

Food is an essentially visual art medium, like painting it is an arrangement of form and colour on the plate. Glistening green spears of asparagus with a dollop of basil, macadamia nut and honey mayonnaise; freshly shucked oysters alive in their sea salty liquor; ripe red strawberries perfect in their natural state; a salad of warm artichoke hearts, goats cheese, fresh figs and baby spinach leaves; or a tangle of fettuccine slippery with extra virgin olive oil, cherry tomatoes, chilli and chunks of ocean trout. Each dish can be a moment of poetry, involving all the senses – what other art form do we literally consume. Let the smears on your serviette be a testament to the abundance of your life!

Food for fertility and a touch of “friskiness”

Zinc is one of the most important minerals to be aware of in relation to our libido and fertility levels. It helps maintain sperm count and levels of testosterone in men and in women; it is involved in a healthy menstrual cycle; it is vital for cell division during pregnancy. Zinc is also needed for the parts of our brains that activate our sense of appetite, taste and smell. Oysters are packed full of zinc, as are fish, green leafy vegetables, lean meats, nuts and pulses.

Organic veggies have higher levels of mineral content than those grown with chemical assistance. Why not grow your own organic veggies? Spend a weekend digging in a patch and readying the soil for sowing – you will be amazed when green things start sprouting and you will feel a quiet pride when you first serve the progeny of your garden to friends and family. The taste, (oh! the taste) will blow your mind. You get the complete package – exercise by honest toil to build appetite, pheromones from perspiration to attract the opposite sex, superior nutritional value from organic produce, and the best flesh for taste and colour.

Avocadoes were known as testicle fruit by the ancient folk in Central and South America. They are rich in phyto-chemicals and are linked to lowering cholesterol. Their creamy texture, gorgeous colour, (and reputation as an aphrodisiacal food), make them an ideal ingredient in dips, salads and wraps. Three quarters of the avocadoes, which we consume in Australia are of the Hass variety – with distinctive purple black skin and oval shape. Other varieties are the Shepard – green skin with golden buttery flesh ( and the only avocado not to turn brown once cut open), available from Feb to April; Reed – green skin when ripe, round shape, peaks in November; Sharwil – smaller pear shaped avocado with a rich nutty flavour; a winter/spring variety;  and the Wurtz – a smaller winter avocado grown in Queensland. Try spreading avocado, a good local honey and cracked black pepper on some lightly toasted sour dough rye bread for a delicious and nutritious start to the day.

Tropical fruits are pretty much sexy per se; things that like to grow and ripen under the sweaty equatorial sun. Biting into beautifully coloured fruits that explode in your mouth, and send streams of juice running down your chin are experiences to surrender to. Fresh pineapple slices are particularly like eating sunshine – and of course mango is the queen of the slippery fruit affair. These fruits are full of antioxidants, vitamin C and a diet rich in them can make you feel vital and youthful.

The following is an excerpt from Eat Pray Love by Elizabeth Gilbert

Penguin Books ISBN 9780143038412

Holy of Holies – Perfect Pizza in Italy

“Pizzeria da Michele is a small place with only two rooms and one non-stop oven. It’s about a fifteen minute walk from the train station in the rain, don’t even worry about it , just go. You need to get there fairly early in the day because sometimes they run out of dough, which will break your heart. By 1pm, the streets outside the pizzeria have become jammed with Neapolitans trying to get into the place, shoving for access like they’re trying to get space on a lifeboat. There’s not a menu. They have only two varieties of pizza here – regular and extra cheese. None of this new age southern Californian olives-and sun-dried tomato wannabe pizza twaddle. The dough, it takes me half my meal to figure out, tastes more like Indian nan than like any pizza dough I ever tried. It’s soft and chewy and yielding, but incredibly thin. I always thought we only had two choices in our lives when it came to pizza crusts- thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh buffalo mozzarella, and the one sprig of basil in the middle of the whole deal somehow infuses the entire pizza with herbal radiance………”

Recipes from the Sacred Chef

A different kind of sexy is the feeling you get sliding a warmed spicy olive into your mouth.

Warmed Kalamata Olives in Infused Oil

Into a fry pan over a low heat, pour 2 tbspns of extra virgin olive, then chop up a lime & 6 cloves of garlic and a piece of ginger, a sprig of rosemary, a cinnamon quill and add this to the warming oil, before adding in 3 cups of Kalamata olives. Stir through for 5 minutes and add salt & pepper to taste. Serve on a platter.

Salted fresh pineapple is a great way to serve the tangy flavor sensation of fresh ripe pineapple.

Choose a ripe pineapple by its aroma, if you can find one that has not been too dulled by refrigeration, cut it up into bite sized pieces and lightly salt with a special sea salt freshly ground down in your mortar and pestle. Accompanied by a fresh lime soda or a cold beer — and heaven is right there on that tropical island inside your taste buds.

Fresh Asparagus Spears dipped in Basil, Macadamia Nut & Honey Mayonnaise

Whole free range egg or egg yolk mayonnaise with a teaspoon of Dijon mustard

Ingredients

3 Tsp honey

1 Tbsp white wine vinegar

1 Tbsp fresh lime juice

1 cup fresh basil leaves torn

½ cup roasted macadamia nuts

1 ½ cups extra virgin olive oil drizzled in slowly.

Freshly ground black pepper & sea salt to taste.

Method:

Whizz it by hand or in the blender adding in your oil slowly as you go. Lightly steam or blanch your asparagus spears and serve accompanied by your tangy mayonnaise.

Warm Salad of Artichoke Hearts, Fresh Figs, Goats Cheese and Spinach Leaf Salad

Ingredients:

4 Globe Artichokes Steamed Peeled and halved

3 Figs sliced lengthwise into quarters

120g fresh goat’s cheese served at room temperature

1 cup chopped fresh parsley

3 cups baby spinach leaves

3 Romano tomatoes sliced lengthwise into quarters

Dressing – ½ cup extra virgin olive oil

1 Tbsp balsamic vinegar

1 Tbsp lemon juice

Sea salt & black pepper to taste.

Method:

Begin with the warm artichoke hearts and cover them with dressing before gently arrange dobs of the goats cheese amid the figs, tomatoes, parsley and spinach leaves on a platter and lightly toss before serving.

©Eco Living Magazine.

Eco Living Magazine

Midas Word

Foodmatters

Eco Living Magazine

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