Episode 43 - Goodness Me!

Milk Protein, Natural Laundry Detergent & Roasting Pumpkin Seeds



Introduction
0:04-4:12

Janet is going into grandmother mode full force! Janet is watching three of her grandchildren for a week and is prepping so she can spend this valued time with them with little distractions. Catering to their different interests and making sure all her bases are covered will be a challenge – but she knows that it will be worth it in the long run!

First Segment: Trending Topics
4:14 – 13:22

Articles Mentioned:

http://www.theweek.co.uk/64017/lactose-intolerant-why-most-of-us-can-t-digest-milk

https://keithwoodford.wordpress.com/2017/11/02/the-challenges-of-disseminating-a1-and-a2-beta-casein-research/

On this week’s episode, Emily and Janet touch on the topic of lactose intolerance. It seems that a large percentage of the population is lactose intolerant, but are these individuals really lactose intolerant? Is there something else we should be looking at? Emily and Janet look at the casing protein in milk – A1 and A2 which could be the real problem here. Emily and Janet break down the difference between A1 and A2 protein, and look at other animal milk options for easier digestion.

Second Segment: Questions from Listeners
13:57 – 19:08

Question #1

Wendie asks, “Hi Janet and Emily – Recently, I have been trying to find a new laundry detergent that is free of harmful chemicals, dyes, and artificial perfumes. Is there any that you recommend? Should I try to make my own?”

Janet Says:

  • I’ve never made my own – but with laundry detergent less is more
  • Check how many loads your detergent will do – often times we are using too much laundry detergent

Emily Says:

  • I haven’t made my own – sometimes making your own can cost more but you get comfort knowing it’s safe ingredients
  • Nature Clean – made with vegetable based ingredients, safe and a variety of natural scents!

Question #2

Keegan asks, “Hi ladies! My kids and I love carving pumpkins for Halloween and the kids and I love going a step further by roasting the pumpkin seeds – we’ve been following a standard recipe for the last few years by just adding salt and butter. Do you have any suggestions on how I can switch it up? Any fun and tasty spices you recommend?”

Emily Says:

  • This is a great thing to do with your kids – even if they don’t all get eaten
  • Make sure your pumpkin seeds are nice and crispy
  • Chilli powder and cumin add a nice flavour profile

Janet Says:

  • Take your pumpkin seeds and soak them in salt and water – this infuses them with salt
  • Can also be done with squash seeds!

What’s For Dinner
19:09 – 20:37

Beef & Barley Soup

  • 1 lb grass fed ground beef
  • 1/4 cup barley (or 1/3 cup of rice for a gluten free option)
  • Small handful of green lentils
  • 3 medium carrots chopped
  • 1 celery diced (include any leaves)
  • 1 small onion finely chopped
  • 3 or more garlic cloves
  • Half a grated zucchini
  • 1.5 L broth or water or combination of both
  • 1 small can of crushed tomatoes (or feel free to use diced tomatoes, leftover pasta sauce or strain tomato, any will do!)
  • 1-2 bay leaves
  • 1/4 tsp cumin powder
  • Salt and pepper to taste
     
  1. Sauté onion, garlic, celery and ground beef in the bottom of the soup pitas it starts to sizzle add cumin powder and some pepper
  2. Once the beef is browned I do not drain if I’ve used quality beef (you will also have less liquid from high quality beef anyway), I add broth, and all the rest of the ingredients minus grated zucchini and tomatoes, simmer for 20-35 minutes until the lentils and barley (or rice) is cooked (rice takes less time).
  3. Near the end add grated zucchini and tomatoes, taste and season as needed.
  4. My favourite way to serve this is with raw cheddar slices plopped on top or on the bottom of the bowl for a fun surprise!

 


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