Yabadabadoo!!! Flintstones Complete Vitamins – Part Five
September 5, 2013
Yabadabadoo!!! Flintstones Complete Vitamins – Part Five
As you know by now, I am not a big fan of synthetic supplements. I much prefer you’d give your kids a handful of raw, organic almonds with a square of dark chocolate than a pill. This episode, I will explore the source of synthetic vitamin E and its potential for genetically engineered source – not a good idea. Since I put my fork where my mouth is, I would like you to prepare my yummy Almond Banana Pancakes recipe for your kids this weekend. Enjoy!
Vitamin E Acetate or tocopheryl acetate
Vitamin E acetate or Tocopheryl acetate, is the acetic acid ester form of tocopherol isolated from vegetable oils (usually corn and soybean – both GM crops). Because it contains antioxidants and do not oxidize as fast as tocopherol, it is a common vitamin supplement used in dermatological products such as skin cream, lipstick, eye shadow, blushers, face powders and foundations, moisturizers, skin care products, bath soaps and detergents, hair conditioners, and many other products. Since they can come from GM ingredients, ask for source of non-GMO certification.
What Can Food Source Vitamin E Do For You?
Natural vitamin E can help protect your skin from ultraviolet light, prevent cell damage from free radicals, helps your brain cells to communicate effectively, can protect against prostate cancer and Alzheimer’s disease. Instead of a processed vitamin E, I would instead suggest you feed your child fresh sources of vitamin E.
Chef Alain’s Recommended Food Sources of Vitamin E
All DV (Daily Values) are for 100 g serving (3.5 oz).
– Raw nuts – 250% DV (Almond, hazelnut, peanut – unless allergic);
– Sunflower seeds – 222% DV;
– Pine nuts – 62% DV;
– Dried basil and oregano – 50% DV.
– Dried apricots (unsulphured) – 29% DV.
– Pickled green and black olives – 25% DV.
– Cooked spinach – 17% DV.
– Cooked taro roots (a starchy root like potato) – 10% DV.
– Raw, unprocessed natural peanut butter – 46% DV;
– Paprika and red chili powder – 199% DV;
– Swiss chard – 16.5% DV.
– Turnip greens – 13.5% DV.
– Papaya – 11.1% DV.
– Mustard greens – 8.4% DV.
– Collard greens – 8.3% DV.
– Asparagus – 7.5% DV.
– Bell peppers – 7.2% DV.
Chef Alain’s Recipe
Almond Banana Pancakes
Galettes aux Amandes et Bananes – Almond Banana Pancakes
Since almonds are the highest natural source of vitamin D, here’s a nice Paleo way to eat your almonds with breakfast. I like to eat them drizzled with locally-harvested honey and a side of natural bacon.
Servings: 12
Yield: 2 oz pancakes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
– 7 oz almond flour (2 cups)
– 1 oz coconut flour (3 Tbsp)
– ½ tsp guar gum
– ½ tsp baking powder
– ¼ tsp sea salt
– 1 ripe banana, sliced
– 8 oz eggs (4 each)
– 1 oz chunky almond butter (2 Tbsp)
– 4 oz unsweetened almond or coconut milk (1/2 cup)
– ½ tsp vanilla extract
– 2 Tbsp coconut oil for cooking
Procedure
1. Weigh/measure the dry ingredients in your mixer’s bowl: almond flour, coconut flour, guar gum, baking powder and salt. Mix well with the whisk attachment.
2. Slice your banana into the bowl.
3. In a separate bowl, mix together eggs, organic almond butter, almond or coconut milk and vanilla.
4. Start your mixer at low speed. Add wet ingredients into the dry ingredients plus bananas. The whisk will mash your banana as it mixes the batter. Mix well until all ingredients are well blended. If you like your batter smoother, whisk on high speed for a while more.
5. The batter should be thick. Adjust with additional liquid if needed.
6. Heat a non-stick pan at medium-low heat until hot. Add 1 tsp coconut oil and melt. Spoon 1/4 cup of batter. Spread a little if needed.
7. Cook for 6-8 minutes or until set. Flip. Cook another couple of minutes.
= Chef’s tip 1: I like mine with honey but you can replace it with organic (real) grade B maplesyrup or a sugar-free fruit preserves.
= Chef’s tip 2: Feel free to replace the chunky almond butter with smooth almond butter or cashew/hazelnut or even sesame butter.
This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux
In our next episode, I will tell you behind the curtain stories about stearic acid and GM corn and give you my own yummy recipe for Soupe à la Citrouille et ses Pépins Rotis – Squash Soup with Roasted Pumpkin Seeds
Until then, A Votre Santé – To Your Health
Chef Alain Braux
Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.
Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.
1 comment