IfHI Mini Conference

Kristi and I head out tomorrow evening for our lil trip to Tennessee! We'll be attending the Institute for Human Individuality's mini conference on the 24th where we'll attend lectures by Dr. D as well as get our first level of certification which will grant us the title of being Fellows of the Institute!
I've never been to Tennessee or anywhere in that part of the country so I'm excited to see new sites and learn new stuff I can bring back to Prescott to present at workshops and in private sessions with anyone that would like be healthier, feel better and live longer!
I'll tell ya all about it when we get back!!

Genotypes Overview by Dr. D

This is a great, short video, overview of each of the 6 Genotypes.

http://www.youtube.com/watch?v=jJ1Mk95yJJM

Genotype Silliness

While I do take following the Genotype pretty seriously we do need to have fun with it too. Watch this video on YouTube for a good chuckle!

http://www.youtube.com/watch?v=n8YK14YFqkU

Amazing Wheat Free Bread!

I never thought I'd put amazing and wheat free together in the same sentence, but there ya go!

I found a recipe online for focaccia style flax bread and have altered it to suit me better. It's got 2 thumbs up all around including a professional chef!

Here's the recipe:

Amazing Wheat Free Bread

1 1/4 C. Brown Rice Flour OR Oat Flour

1 C. Ground Flax OR Teff flour OR Oat Flour

1 Tbsp. Baking Powder

1 Tsp. Salt

2 Tbsp. Sugar (xylitol instead of sugar)

5 Eggs

1 C. Water

1/4 C. Olive Oil

Mix all ingredients together and let sit for 10 or so minutes. Letting it set gives the baking powder time to activate making the bread fluff up more during baking.

Spread batter on a parchment lined baking sheet and bake at 350 degrees for 30 minutes.

I made awesome stuffing out of this for Thanksgiving too! Just add a generous dash or two of garlic powder and a few sprinkles of poultry seasoning, maybe some extra salt. Bake normally, then cut into cubes, spread on 2 baking sheets and bake some more around 250 degrees for a couple hours (?) I wasn't timing it, just poking it every now and then to see if it was crusty yet or not. Then follow your normal stuffing recipe, watch out for too much liquid/stirring. It tends to mush and disintegrate, but still tastes great!
Croutons are another option! As well as GF bread crumbs.

Let cool and cut into squares. Store in air tight container in the fridge. Mine got moldy after less than a week, I think, when I left it in a zippy on the counter so now I always keep it in the fridge where it lasts over a week if I don't eat it, but that's rarely the case.

I live at a mile high so those of you living at lower elevations may have different or even better results with the fluff factor in your bread.

Another version
Add roast zucchini (cube zuchs, oil and salt, place on a parchment lined baking sheet and bake at 400 til golden, about 15 minutes, but keep an eye peeled!) and roasted garlic to your batter and bake in an 8" cast iron skillet for a loafier looking bread.

 This one is the same dough, but roll style

Snack Dilemmas

Been majorly slacking with posts here, but that's going to change so stay tuned!

Snacks are a major part of each day for me being a Hunter, read high metabolism, and all my usual snacks have gone out the window due mostly to their wheat content and or other Hunter unfriendly ingredients like potatos and corn. I thougt I had found the answer to all my salty crunchy problems with one variety of Terra chips, but I was wrong. Drat!
I read ingredient lists like there's no tomorrow and I still missed this one. One of the root veggies they use is called something else, but is the same exact veggie on the genotype lists. So make sure you know your list well and take it with you when you shop.
I'm back to the drawing board on the whole salty crunchy snack issue, but my aim is just to make my own since I'm babysitting an amazing food dehydrator. Just haven't gotten around to it yet...
In the meantime my snacks of choice have been roasted salted pumpkin seeds and a tupperware of roasted whole almonds mixed with dried cranberries-thanks to Kristi for that idea!

In case you're wondering most flavors of Lara Bars are Hunter friendly and out of all the snack/energy/protein/granola bars on the market here those are the only ones I've found to be completely on the Hunter list. And, yes they're one of the most expensive ones on the markt as well, however, the ingredient list is surprisingly short, and I've experimented with making my own versions as well. When I get it perfected I'll post it here!