Appendix

This is my recipe appendix. In an effort to clean up this mess I call a website, I'll be adding to it as I go.

crudités: French for a mixture of sliced and shredded fruits or vegetables diversely dressed and served as a first course or an appetizer. They are generally cut into sticks or batons or thinly sliced and served with dips or cold sauces. Carrots, celery, peppers, red cabbage, mushrooms, fennel, fresh broad beans, radishes, slices of avocado, or tomatoes are typical

EFA: An abbreviation for, Essential Fatty Acids. A group of polyunsaturated fatty acids that are absolutely necessary for proper health in all mammals. They cannot be synthesized by the body, so they must be supplied in the diet. As a group, EFA's consist of three unsaturated fatty acids: arachidonic acid, linoleic acid, and linolenic acid. These fatty acids are absolutely essential for health and cannot be manufactured by the body.

HFCS: An abbreviation for, High Fructose Corn Syrup. A processed food that's to be avoided at all costs. Read more about it here.

Lipids: A Lipid is a general term for a group of substances that usually dissolve in organic solvents, but generally not in water. Lipids include fats, fatty acids, sterols, phospholipids, glycolipids, waxes, and others. They are an absolutely essential component of every cell membrane in the body.

Lipoprotein: A molecular combination of fats and proteins that is used to transport serum lipids (such as fats and cholesterol) in the bloodstream.

OTS: An abbreviation for, Off The Shelf; meaning any product that is bought "Off The Shelf" in a typical store. All products on store shelves either require no special care for normal storage (refrigeration, or other special storage), or they contain their own 'storage extenders', such as specific chemicals or materials. Some of those materials are benign, others are powerful disruptors in the human body.

Rub[bing]: The art of shredding butter or lard into a flour matrix, such as for biscuits and pie crusts; instead of using a pair of knives or a pastry cutter. The fat must be cold. Then you simply "rub" it into the flour. Do it quickly and don't let the fat get warmed by your fingers. Done properly, no residue will remain on your fingers.

Some additional helpful links: