Conference & Certification

We had a great time at the IfHI Mini Conference and exploring around Crossville, TN! And we got our exam certificates in the mail today! Yippee! We are now officially Fellows of the Institute for Human Individulity and are listed in the Practitioner Database here: http://www.dadamo.com/ifhi/csvsearch.pl?search=AZ&header=State&order_by=Last_Name&order=abc

I learned a lot about the science behind the Blood Type and Genotype Diets which was really exciting and am looking forward to being able to share that with folks during workshops here in Prescott really soon!

While we were sitting there listening to Larry, the conference organizer, and Dr. D give their presentations I was knitting away! ;-) I finished one baby jester hat and started and completed another one. The lady sitting next to me had been enjoying watching me knit, knit, knit and asked if I ever sold my hats. I said, yes, in fact I was getting these ready for the shop downtown that sells them for me and she said, well I'd buy them if you want to sell them to me... Of course I said yes! And because it was just before Halloween I'd taken the 2 Halloween themed hats with me that I'd knitted over the summer and she bought one of those too! Wahoo!! I was thrilled!



The day after the conference we went to a state park with a couple waterfalls and enjoyed hiking and being surrounded by the fall foliage. I couldn't get over how much Crossville looked like many parts of Oregon! I told Kristi if someone had blindfolded me and dropped me off in TN I totally would have thought I was in the NW!





My favorite part of our hike was this suspension bridge over the creek!!




That's Cane Creek Falls in the background


Kristi chillin in the woods



The day we flew out we made a mad dash around 2 different outlet malls in search of various things in which I came away with a new pair of pants and top to match :-D and made it to the airport with plenty of time for more shopping and take out dinner ;-)

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!

Traveling & The Genotype Diet

Ok, I know it's been a while-oops...

So I went out of town for a week in May and I was concerned with the Genotype Diet being so new still and all that I was going to face some food/eating challenges. I'm here to tell you that I did better than survive! I was surprised how easy it was. Being the Hunter it's fairly easy to find a steak, chicken or suitable fish dish just about anywhere that includes steamed veggies and rice or some other appropriate side, and even if some of the foods that ended up on my plate weren't on "The List" it was easy enought eat around them. For instance at the pub one night I ordered fish tacos. It came with three tacos plus black beans and rice. The only thing not on "The List" was the actual taco wrapper, white flour tortillas. So I ate out the taco filling plus the beans and rice and it was the perfect amount of food.


The folks I was travelling with were very supportive and accomodating as well as intrigued by The Genotype Diet, though I think they were getting tired of brown basmati rice as a side after a few days. I think I could eat it nearly everyday and not tire of it. There are so many different ways to change it's flavor to make it interesting.


One of my new favorite ways to eat brown basmati that I discovered while on this trip is to shred fresh parmesan cheese over it after having slathered it with butter and salt. I'm talkin about the fresh stuff, the real deal, not the pre-grated/shredded/powdery kind, which has a completely different tast. Have I mentioned I'm NOT trying to lose weight on this diet? Just thought I'd clarify that.


I also discovered that I can have at least 2 bites of a wheat product such as cake ;-) during a birthday celebration or homemade oatmeal chocolate chip cookies and not have tummy troubles or food coma! Whoo Hoo! I haven't tried more than 2 bites, cuz that's usually all I seem to need to sate my wheat craving.


Also Also there was a package of flourless chocolate cookies at the house I was staying at that came from a local grocery deli that were surprisingly sans any really nasty ingredients so I ate one! Ahhhh yum! Here's a recipe I found online for them that I've tried and loved as well as my best friend and her 4 kids. If it's kid approved you know it's good! And while the cookies are wheat free which is great, they have A LOT of sugar in them so if you're staying away from sugar don't read on cuz you'll want to lick your screen...





Flourless Chocolate-Walnut Cookies
By Robin Raisfeld & Rob Patronite Published Apr 13, 2008

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35).

François Payard’s Flourless Chocolate-Walnut Cookies
2 3/4 cups walnut halves (I like my chocolate pure so I left out the walnuts)
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder (Ghiradelli makes an awesome one!)
1/4 teaspoon salt
4 large egg whites, at room temperature (start w/2, add more if needed, batter should be brownie mix consistency that can be scooped)
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds (small-pin pong balls-they spread), and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks-baking the cookies on parchment is key!! Let cookies cool completely, and store in an airtight container for up to 3 days.
Italics are mine.

Happy eating!