What does it mean to eat natural?

A while ago, i did a piece on "What is NOT in Whole Food, such as:

Antibiotics

Growth Hormones

Pesticides

Herbicides

Fungicides

Hormone Disrupters

Toxic Metals (i.e. arsenic)

Aflatoxins (fungal by products) etc.

I read an article a while after writing that blog on organic foods. The article was questioning the nutritional advantages of eating organic. It may a some facts in the statement that organic foods are't any more nutritious than non-organic foods. That would be an individual decision. However, there are other benefits you may find just as rewarding. Some of the comments will piggy back off what i wrote, others will give you more insight.

No Pesticides- It was found that organic foods contained substantially lower levels of pesticides. The is a highly valuable benefit, considering that pesticides are considered to be connected to many diseases, cancers, kill cells, and infertility. The chemical contact from the pesticides are believed to have also proved that exposure to pesticides is reduced by approximately 90% when eating organic.

No GMO's - My questions is "why modify foods? Well, most GMO's have been modified to withstand higher doses of some type of pesticide Studies show that 90% of non-organic foods contain GMO material. On the other hand organic foods forbid any use of GMO's.

No Antibiotics - Antibiotics have been prevalent in farming to accelerate the growth process (meats on steroids; makes meats fatter) have been taking the lives of thousands of Americans. 80% of the antibiotics used in the U.S. go to feed livestock, in order to fatten them up quicker. If antibiotics can be fatal to animals, just imagine what it can do to humans. Can these same antibiotics make humans fat? of course, they can. Organic farmers are also required to feed their animals food not containing GMO's, and to give them room to roam around. That why they're called "cage free".

They don't eat human sewage. Non-organic farmers are not allowed to use human sewage from municipal water treatment plants and fields, it's illegal. Organic certification banned the use of sewage in their fields.

No scary additives. Processed foods usually have additives in them that have been tested for health side-effects, using Americans as human guinea pigs for experimentation purposes. Some has been determined to cause brain cell damage!

Now ask yourself, are the benefits enough for you to determine if the "cost" a major factor in eating organic.

Chocolatier1

Achieving Total Life Balance

Achieving the ability to master body balance techniques may help you build emotional strength. Determining where you stand emotionally may help you master body balance techniques.

Many of us take for granite, the importance of being and finding your center in your own life. I've been told on a number of occasions how centered I am and how that person wish they cold be centered. It is a task because of how busy i am, I still master to not allow my world to be turned upside down.  It's a balancing act that can be grueling. Achieving physical prowess takes hours of practice, and looking inward to access your true emotions can be exhausting. Both are totally worth the effort. Muscles hold you tall. Self-esteem hold you tall and confidante.

For a beginner, developing body balance skills requires great devotion and patience. Take your time. Don't get frustrated with yourself. Be patient with your new found skills as you allow them time to develop. It's a personal journey (not a competition) that brings clarity, flexibility and a new level of found confidence. The reward is a steady body and calm mind. Sometimes life can be so busy and our thoughts can become so cluttered until we feel overwhelmed. You must take time to achieve total balance. You owe it to yourself.

"Loving You"

Power to the Dreamer

Power to the Dreamer.

Set you sights.

Tap in.

Get charged.
Sweat a little.
Sweat a lot.
Sweat longer.
Be confident.
Be confidante.
Stay calm.
Have dessert.
Be sweet.
Be tenacious.
Be persistent.
Expect resistance.
Focus.
Stay focus.
Burn.
Breathe.
Burn more.
Burn longer. 
Get moving.
Keep a steady pace.
Stay the course.
Keep running.
Don't stop.
You're almost there. 
You're so close.
Keep chasing your dream(s)!
Don't give up.
"Power to the Dreamer"!!!

Why I Choose Crisco Butter Flavor All-Vegetable Shortening instead of Butter in my Chocolate Chip Cookie Squares dipped in Dark Chocolate

My Chocolate Chip Cookie Squared Dipped in Dark Chocolate are  (Gluten-Free, Soy Free, Dairy Free, Casein Free, <1 and="" cholesterol="" free="" nut="" peanut="" sodium="" span="" tree="">. 

Recently I took my cookies to a potential partner whom I wanted to carry my cookies. By the way they loved the cookies, however they posed a question. Read On.....

I was asked by the "Food Buyer" why I didn't use butter instead of Crisco Butter Flavor All-Vegetable Shortening in my cookies? I loved the challenge the question presented... 

My response went something like this (paraphrased): If I used butter, it would compromise my integrity and the integrity of the cookie. I then begin to also give him the comparison of why I choose this ingredient for my cookies. CBFAVS adds buttery, rich flavor to my food, naturally and artificially flavored (the taste of real butter) it offers 50% less saturated fat than butter and 0g of trans fats per serving. CBFAVS has Polyunsaturated Fat 6g, Monounsaturated Fat 2.5g, Cholesterol 0mg 0%, Sodium 0mg 0%, Carbohydrates 0mg 0%, Sodium 0mg 0%, Protein 0mg 0%, Vitamin A and E are also prevalent. Also excellent source of ALA Omega-3 fatty acid.

Butter is typically made from cow's milk and consist mostly butterfats. Butter is generally about 80% fat, with the remaining 20% consisting of water and milk solids. Unsalted butters insures that you can control the amount salt you add to your cookies, cakes, fudge and other sweet treats. Different brands add different amounts of salt. Salt is a preservative. Salted butter has a longer shelf life than unsalted, which means unsalted butter is typically fresher. Salt can also mask flavors! Butter isn't a significant source of trans fats, however shortening has 0mg0 trans fat, as mentioned earlier. This is also considered as the worst fat type of fat because it not only increase the levels of LDL, or bad cholesterol, but they also can decrease your HDL, or good cholesterol.

While using fat in your baked goods helps them to stay moist which is ultimately important, the type of fat you use is just as important, because they both affect the nutritional facts and the texture of the finished product. 

Shortening is a solid fat derived from plants that undergo a process known as hydrogenation that changes the chemical composition and allows a normally liquid oil to remain solid. Shortening is used in many purposes of cooking, and is especially good in baking. Shortening is a little bit higher in total fat, when consuming a tablespoon (13g) over butter (11.4g), when following a 2,000-calorie diet. While shortening is higher in total fat, butter contains more saturated fat since it comes from animals and shortening is usually made from plant oils, butter contains more saturated since it comes from animals and  shortening is usually made from plant oils. Saturated fat is known as the "bad fats", since it can inflate the cholesterol levels, which raises your risk of heart disease. Saturated fat should not be more than 10 percent of your daily calories. 

In baking, shortening is good when used to make pastries, pie crusts and biscuits to make them flaky. It is also used in frying or deep-frying as a liquid.

Consuming too much fat increases your risk of obesity and obesity-related health conditions like heart disease and Type 2 diabetes, so aim to keep your total fat consumption at no more than 35 percent of your total calories.

So overall, for certain desserts I use a variety of oils, however in this instance I choose shortening. Also I would like to say, our Chocolate Chip Cookie Squares (Gluten-Free, Soy Free, Dairy Free, Casein Free, <1 and="" cholesterol="" free="" i="" nut="" peanut="" sodium="" tree=""> will be sold in one of the nation’s largest high end grocery stores.

www.shop.thebarkofjoycandyco.com

Our Chocolate Partnership

The Bark of Joy Candy Co. started with a simple premise: to take an already healthy product and make it taste even healthier and tasty. Then what I thought would be only one simple candy was born a whole company and a vast of other delicious petite sweet treats. I also wanted to have fun while doing it.

It all starts with chocolate. Every thing we do has chocolate. It's ALL centered around the chocolate. Its the theme of the Party....Always!

I needed to find a partner who was not only providing the world's finest chocolate, but was also committed to the manufacturing specifics and ethical standards that I hold dear. I was blessed and favored to find a partner whose passion for providing premium chocolate is exemplified in everything we do. The character and integrity of the company is just as important a the product itself.

To start, our chocolate producers work directly with the people who grow the cacao beans that are vital to production of fine chocolate. They invested time, money and energy into partnering with these growers. I've invested time, money and energy as well in selecting a partner that I trust to be true to me as well. The return is beneficial and mutual for all parties.

While the beans are the most important part, what happens after the beans are picked helps define the final product. Fine chocolate making is a recipe that require equal parts of art and science. Each growing season, cacao beans will exhibit different qualities-some things are beyond our control, Mother Nature. Our fine chocolate makers, through over 50 years of experience, take these beans and ferment and roast to specification, based upon the characteristics of the beans, not trying to force a flavor that the beans is incapable of offering. Through their artisanal methods have been honed over several generations, and they are backed by state-of-the-art testing and manufacturing processes.

Through our partnership we are proud to report that the result are a pure and luscious chocolates that has no equal. Because the chocolate is made in small batches, you will notice subtle differences from batch to batch, without compromised taste!

Enjoy the quality product The Bark of Joy has to offer.

Notes on Ingredients

Using the best-quality ingredients possible is an important first step in making a great dessert. Here are my notes on some of the most frequently used ingredients in the recipes that I prepare.

Armagnac. This brandy comes from the Armagnac region of southwest France, and it is aged for a long time in oak barrels made from an area of local trees. It has a very sophisticated taste, subtle yet forceful, and I like to use it in desserts that feature winter fruits, particular prunes, pears, pomegranates and dark berries.

Butter. Always use unsalted butter, the best you can get. I only use Land O'Lakes brand. I use Land O'Lakes butter in my Truffles. Because it has a low moisture content, it is creamier than regular table butter, and will make a flakier pastry and richer sauces and ganache.

Crisco Butter Flavor All-Vegetable  Shortening. My Chocolate Chip Cookie Squared Dipped in Dark Chocolate are Gluten-Free. CBFAVS adds buttery, rich flavor to my food, naturally and artificially flavored (the taste of real butter) it offers 50% less saturated fat than butter and 0g of trans fats per serving.

Cacao Nibs. These crunchy bits of roasted cacao beans add a nice crunch and intense cocoa flavor to everything from tuiles to ice cream.

Chocolate. Theres only one brand of chocolate I use in my store, it is and based on its nutritional value will always be my first choice. Its simply the best. Pay close attention to your cocao percentages mentioned when reading labels and purchasing for your use. Using the wrong percentage in a recipe can sometimes cause problems.

Cocoa Powder. I always use Starbucks Dark cocoa powder, which is really good. It is a Dutch process (alkalized)  cocoa powder and has a dark brown color and deep flavor.

Cocoa Butter. To give dessert a velvet finish (also known as flocoge), melt together equal parts cocoa butter cocoa butter and dark chocolate and spray the mixture through a chocolate or small glass sprayer. I always buy unflavored cocoa butter.

Coconut. I always use unsweetened desiccated coconut in my desserts It is available at many supermarkets and bulk or natural food stores.

Cream. For most recipes, I use a pasteurized heavy cream with 38 percent butter fat. the exception is for ganache, where i use cream with 33 percent butterfat because of the high cocoa butter content of couverture. Try not to use ultra pasteurized cream-it lacks the flavor of pasteurized cream and can also change the texture of your product.

 Creme Fraiche. This is made by adding a bacterial culture to cream that that has about 28-30 percent butterfat. I love its tangy flavor, which contrasts nicely with sweet elements, and I use it frequently in certain desserts.

Fleur De Sel. This salt, which means "flower of the sea," is great as a finishing salt, for sprinkling  on top of things, especially caramel,and it also add nice texture.

Flour. Most of my recipes calls for gluten-free flour, and for that i always use Bob Mills, particularly because it contains no cornstarch, therefore people who are diabetic can eat our cookies and cakes.

Fondant. Poured fondant (not the same as rolled fondant) is a ingredient to get creative with. Keep in mind, to try different brands before settling upon one. Some brands of fondant are so thick that you are practically break a spoon trying to get it out of the bucket.

Nut Flours. These flours, which are nuts that haven been ground to a fine powder, are a staple in my pastry kitchen, and I use them frequently in my desserts. They are available at natural food stores, and a variety of sources online, however i prefer to make my own.

Rose Water. This flowery ingredients has a very distinctive flavor, so its so important that you don't use too much, or it will overwhelm your dessert.

Rum. I use dark rum in my desserts, preferably Myers brand, which is excellent.

Liquere. The term ‘liqueur’ refers to all alcoholic beverages which contain added sugar and flavors. Liqueurs usually have an alcoholic content ranging from 15% to 55% and they may be flavored with fruits, nuts, herbs and even flowers. Liqueurs are generally served after a meal and the most common accompaniment is coffee. Mentioned below are some of the most popular types of liqueur.

Types of Liqueurs
Chocolate Liqueurs
There are three types of Chocolate liqueurs – chocolate, chocolate cream and crème de cacao.

Liqueur Fogg – This chocolate flavored liqueur is manufactured in Brazil in Rio Grande do Sul. It was first produced in 1930 and its recipe has remained unchanged since then.

Godiva Liqueur – Godiva is a world famous chocolate making company. Godiva liqueur is manufactured exclusively using Godiva chocolate.

Sabra Liqueur – Manufactured in Israel, this liqueur has an alcoholic content of 30%. The main flavors are orange and chocolate.

Djangoa – This one of a kind liqueur is produced using dark chocolate and aniseed. It is produced and bottled by Period Ricardo.

Mozart Black – This liqueur is produced in Austria and it has a bittersweet taste with notes of vanilla. Other types of liqueurs manufactured by Mozart are Mozart Gold Chocolate liqueur and Mozart Black Chocolate liqueur.

Vermeer Dutch Chocolate Cream Liqueur – The key ingredients of this liqueur are cream, Dutch chocolate and vodka.

Crème de Cacao – This liqueur originates from France and contrary to popular perception, it does not contain any cream. The word crème refers to its thick, syrupy consistency.

Berry Liqueurs
Crème de Cassis – This liqueur is made using blackcurrants and dark red liqueur.

Lakka Liqueur – This type of liqueur is produced in Finland. It derives its name from the Finnish word lakka which means cloudberry.

Razzmattaz – Manufactured by Deykuper Royal distillers, Razzmattaz is manufactured using raspberries and is often used in mixing cocktails.

Murtado – This liqueur is made from strawberry myrtle which is indigenous to Chile.

Sloe Gin – The main ingredients of this red colored liqueur are gin and blackthorn drupes. It has an alcoholic content ranging from 15 to 30 %.

Chambord Black Raspberry Liqueur – The principal ingredients of this liqueur are black raspberries, honey, cognac, vanilla and citrus peel.

Cream Liqueurs
Bailey’s Irish Cream – This is one of the most well known types of liqueur. As the name suggests, Bailey’s Irish cream is made using two principle ingredients – Irish Whisky and cream.
Ponche Cream – This rum based liqueur is manufactured in Trinidad and in Venezuela. The basic ingredients are rum, cream, milk, eggs and sugar.

Advocaat – This is a yellow colored liqueur of Dutch origin. It is quite creamy in texture and contains egg yolks, brandy, sugar and a few spices.

Heather cream – This liqueur was first manufactured in 1980 by Inver House Distillers. The two main ingredients are cream and Scottish Single Malt whisky.

Vana Tallin – This rum based liqueur is manufactured in Estonia by Liviko. It is dark brown in color and has undertones of vanilla, cinnamon and citrus.

Fruit Liqueurs
Cherry Brandy – This liqueur is often used in the preparation of deserts. Denmark is famous for producing some of the best cherry liqueurs.

Peach Schnapps – This peach flavored liqueur is a commonly used in cocktails, especially shooters. It works quite well with cranberry or orange juice.

Curacao – This liqueur originates from the island of Curacao which is located in the West Indies. Although it is an orange based liqueur, it is available in several exotic colors such as blue, green, red and orange.

Banana Liqueur – This banana flavored liqueur has a bright yellow color and undertones of almond and vanilla. It is also known as crème de banana and is often used in making desserts.

Apricot Brandy – This is made using apricot flesh or kernels and cognac. It also has undertones of almond.

Limoncello – This lemon flavored liqueur originates from Southern Italy. It has an alcohol content of 31 to 32%.

Manzana Verde – This liqueur has Spanish origins. The word manzana means apples while verde means green.

Other Types of Liqueurs
There are several other types of liqueurs such as nut liqueurs, flower liqueurs, herbal liqueurs etc.

Amaretto – This is a sweet, almond flavored liqueur made from apricot pits. It originated in Italy and derived its name from the word ‘amaro’ which means bitter.

Rosilio – This liqueur originates from Italy. It is made with equal parts of sugar water and alcohol and is then flavored with rose petals.

Anisette – This anise flavored liqueur is popular in Spain Italy and France. It has a clear consistency and high alcoholic content. When mixed with water – it turns white in color and its taste becomes much more enjoyable.

Galliano – The yellow color of this herbal liqueur is meant to resemble the gold rush of the 1890s. It is made from 30 herbs and is named after the heroic Italian warrior – Giuseppe Galliano.

Tennessee Honey – This liqueur is made using Tennessee whisky and honey.
Due to their syrupy texture, high alcohol content and sweet taste, most types of liqueur are generally served in small glasses. Liqueurs should not be confused with fruit brandy and flavored ‘liquors’ as these do not contain added sugar.

Vanilla Beans. Any of the recipes I use calls for using whole vanilla beans as opposed to extract; whole beans give you a much fuller flavor. I like the strength of Bourbon beans.

My View of Wealth

My View of Wealth....In learning wealth I went to what I am most familiar and is more a part of me.....The Bible. My dreams and aspiration are surely from The Higher Source. As God spoke to me about my vision He gave me great source and resources to learn from. As I researched the Bible I learned more about Joseph and what his thoughts were about wealth. I learned that Joseph and I have a lot in common, we both are dreamers. I read about Abraham, how he grew wealthy with cattle, land and acquisition, gold and silver all to the tune of .......priceless. During my studies I learned that Abraham and I also had something in common....Faith (both Warriors). Isaac (Abraham's son) planted a field that yielded a hundredfold harvest. I believe the seeds i've sewn (planted) in my past (into good ground), secures my future. I'm believing and expecting my hundredfold harvest.

God describes His own wealth in Psalms by saying, He owns the cattle on a thousand hills.

After reading that I immediately believed I too can own own cattle and hills for the cattle to graze on. On the hills sits my beautiful home where the smell of good clean home cooking and fresh smelling creamy chocolate. I also know I need good clean water since water is more important to life than food. Yep, that's right. Water has more value than food. (Google "the value of food", and the importance of water to the body).

Yes, i'm "all in".

The best part of the vision God has given me is the dream to produce the world's best chocolate petite sweet treats and blog some the healthiest eating tips, myth busting tips about nutrition and exercise and have fun doing it, to provide water, food, shelter, clothing and encouragement to people who need it most, to offer a source of inspiration and best of all, hope to slowly debilitating world, is not my dream alone. Many other Foodies and Inspired Bloggers are too reaching out to thousands around the worlds. Many are on the mission to transform the health of this nation and the world, one life at a time.
My invitation for you to join me, refer me, Follow me (Twitter-BarkOfJoyCandyCo), Like my Page on FaceBook The Bark of Joy Candy Co., follow my Blog www.livinglifegolden.com