AWeber - FOHAC Pie #333

Published: Sun, 12/20/15

Fair Oaks Health News

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December 20, 2015

Pie

Hi ,

Creation according to my son:

In the beginning God created man and provided him with the bounty of the earth to sustain him and God was pleased. Man wandered in the garden and partook of the fruits and vegetables and life was good. But man felt an emptiness and a deep hunger for something more. Man beseeched God to name this hunger and satisfy it. God looked deep into man’s soul and found that his creation indeed had a need that the man could not fill with his skills at relating to the garden God had provided. So God in his infinite love and mercy created woman, who had the skills to meet the deep need within man – the need for pie. Woman understood about cycles for planting and cycles for harvesting the sacred ingredients that were needed for the making of pie. And in her love and kindness woman made pie for man and man’s life was now complete.

Pie certainly meets deep needs within every man’s heart. It comes in so many varieties – from fruit pies and cream pies to custard and meat pies. Pies were the first hand-held fast food - popular at festivals and gatherings. In early times pies were mostly savory in flavor and filled with meats, fats, herbs, and spices. Vegetable pies that were the forerunners of our modern pumpkin pies were also popular. Sweet pies came out of a need to preserve the contents of the pies, as honey, the only commonly available sweet in olden times was also a great preservative. In fact the early ancestor of the pie was the galette, which was a rough crusty cake of oats or rye with a dollop of honey in the middle as a treat. Records of these treats can be found on the tomb walls of pharaoh Ramesses II of Egypt.

The Greeks are believed to be the first to create the pastry crust that we think of as defining the true pie. Records dating back to the 5^th century BC discuss the use of sweetmeats and fruit-filled pastries consumed at feasts.

To truly appreciate the deeper meaning of pie to the western world, you must grasp that the sandwich was not invented until the 18^th century. So wrapping your meal in a bread like container in order to keep your hands cleaner, not to mention the food a lot cleaner, fell to the power of the pie crust. Cooking a meal into a crust helped to preserve the food and enable it to be transported much more easily. The traditional crust was made from a ground grain flour and animal fat. Both are very stable and do not spoil easily, thus protecting the meats, vegetables, or fruits inside. The baking of the pies sterilized the contents inside and the crust served much the same function as an airtight edible wrapper – a vital concern in an era where refrigeration had not yet been invented.

Pies have developed in a huge variety of forms to meet the needs of the local peoples. Everything from puff pastries wrapped around huge cuts of meat or fowl to retain the juiciness of the meat were common, as were small hand-held meals used by common workers, such as in the Cornish pasty. Improvements in food preservation have resulted in the decline of the pie since the near universal use of pies in days gone by. In America today the most common pie still consumed, other than traditional pies at Thanksgiving, is the pizza pie. We here in the West have lost the understanding that pizza is actually a pie, but back East they still refer to pizzas as pies. Like festive pies of old meant to be eaten immediately, pizza pie is an open face pie – no enclosing top crust. But any way you cut it, a pie is a pie is a pie.

When I first started researching for this article a month ago, I contacted the gourmet chef at the Elliott’s Nutrition on El Camino, Cynthia Elliott. I was seeking her assistance on how to prepare a good gluten free pie crust. The two ready-made gluten free pie crusts from the grocery store I have tried were really terrible. So I needed a secret recipe from a real chef to make pies for Thanksgiving. Here is the recipe she gave me:

Basic No Fail Pie Crust

1 ¾ C Brown Rice Flour Mix

¼ C Sweet Rice Flour

¼ C Coconut Sugar

1 tsp. Xanthan Gum

½ tsp. Salt

12 Tbs. Butter

2 Eggs

2 Tbs. Lemon Juice

Use a standing mixer or food processor to blend the dry ingredients.

Add the butter and process until it forms small pieces - or go old school like I did with a pastry blender.

Add the egg and lemon juice and mix until it comes together. Form into a ball and refrigerate to harden, if necessary, before rolling out.

She also included the ingredients for the brown rice flour mix:

6 C Brown Rice Flour

2 C Potato Starch

1 C Tapioca Flour

Cynthia said these recipes are from Cooks Illustrated Gluten Free Cook Book.

The recipe arrived the day before I needed to make the pies and I did not have all the ingredients, so I made a couple substitutions which worked out fine. For the flours I substituted Pamela’s Gluten Free Baking Mix. I used my Dr Dave’s Sugar Substitute for the coconut sugar, and I used Smart Balance Organic for the butter. The recipe makes a good crust for a typical 2 crust 8 inch pie. I would increase the recipe amounts by one quarter for a 9 or 10 inch pie.

A big key to making pie crusts easily is to roll out the crusts between plastic wrap or wax paper on top and wax paper or parchment underneath. I prefer using a sheet of parchment paper under the dough as it can hold up to the weight of the crust. Put your ball of dough (1/2 of the dough ball you made with the recipe) in the middle of the parchment paper and place another large sheet of plastic wrap over the top. Roll out the dough with a rolling pin rolling over the plastic wrap. This keeps the rolling pin clean and allows the crust

to roll out without sticking to the roller. That was always the frustrating part when I was young; the crust always broke because the dough stuck to the roller. Roll it out into a circle about 1 inch larger than the pie tin you are going to use. This way you’ll have an overhang with which to pinch the crust top to the bottom crust together.

Slip you hand under the parchment paper under the crust and flip the crust into the pie tin. If you are making a fruit pie or a savory pie, then put your filling into the pie tin and roll out a top crust and pop it over the filling. Pinch your edges together to seal the filling into the crust and cut a few air slits into the top crust to allow steam to escape.

If you are making a cream or custard pie then poke a bunch of holes into the crust bottom with a fork and bake the crust until golden brown before you put your filling into the pie crust. Here you have enough dough for two pies, since you are not going to put a crust on top.

This is just an intro into the ancient and sacred art of pie making. It is not really very difficult and will open up a whole new world of real food cooking for you that will touch the very souls of those around you. Nothing says love like a freshly baked pie.

Happy Holidays,

David

Ellen Update:
I have not reported much recently as we are in the hard work phase of recovery instead of the high drama phase. It is a daily two steps forward and one step backward. Progress is very slow but definite. So much of her skill progress is a direct reflection of her mood. A good mood and she is almost able to walk with a cane or stabilization, distracted or tired and her balance is seriously compromised. Here she is working to mobilize the left arm. We appreciate all your prayers and well wishes - they are a big help. Happy Holidays everyone....

Beauty Light Update

Many of you have been interested in the LED non-coherent laser light skin rejuvenation therapy we have been offering at the office but were not able to come in 3 times a week for the treatments. I have just recently aquired two hand-held portable skin treatment devices. Because they are smaller it takes more time to apply - 10 minutes per area of coverage, but is so much easier to use at home. This unit has all three skin rejuvenating light frequencies - 850nm infared, 660nm red, and the 590nm amber. Normally these are priced at $389, but as a Christmas special these two are only $339 - a $50 savings! If you are interested, let us know at the office or email me at
david@fairoakshealth.com.
Update: the two units I purchased have been sold, but if you want one I can order more before Christmas at the special price. Come in or call in with a credit card to purchase and I will put the order in. - David

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Boogy Buster and Good Thyme are Back!

After being unavailable from the manufacturer for the last 6 months, our two natural products for clearing out the sinuses and killing holiday sinus bugs are available once again. You have been begging for it and the shipment should be arriving this week!

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What is this contraption at the office? It is the amber light treatment for rebuilding collagen in the skin.

Facial Rejuvenation - now available - only $150 for 10 treatments. That is only $15 per treatment!

On the Wire

Lavender Oil for Migraines

Although lavender oil has been known for its pain killing properties for centuries, it was only recently that a clinical study was performed on using lavender oil for migraines. Participants were asked to put 1-2 drops of lavender essential oil on their upper lip and inhale the vapors for 15 minutes at the first sign of a headache. 74% reported improvement of their migraine symptoms. Tylenol only reports a 50% rate of improvement, ibuprofen a 57% rate, and emergency room injections of pain killers only a 70% improvement rate. So I think we have a winner here – Lavender essential oil.

Lavender

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"Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.."

~ Norman Vincent Peale

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Cholesterol and Low Back Pain

Cholesterol plaque forming in arteries restricts blood flow to organs causing organ damage. We all know this. Interestingly the same thing happens to our back. Low back disc degeneration is highly correlated with smoking and high cholesterol levels. Simply put, if the blood flow to your back is clogged up with cholesterol plaque your spine will degenerate and start hurting for seemingly no reason that you can put your finger on.

Low Back

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"He who has not Christmas in his heart will never find it under a tree."

~ Roy L Smith
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Christmas Spirit mapped in the brain

Copenhagen University decided to find out where in the brain Christmas spirit lived. Functional MRI imaging was performed on 10 people who celebrated Christmas by showing them images of seasonal celebration traditions and compared them to 10 people who had no Christmas traditions. Christmas lives in the left primary motor and premotor cortex, right inferior and superior parietal lobule, and bilateral primary somatosensory cortex. These brain areas have been associated with spirituality, body senses, and recognition of facial emotion among many other functions. The study was thought important to combat "Bah Humbug" conditions in people.

Christmas Spirit

"It is a fine seasoning for joy to think of those we love."

- Moliere

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Our hours are M - F 9 to 1 and M, Tu, & Th 3 to 6

Finding the new location is very easy. Coming from highway 50 up Sunrise Blvd, you turn left and go up a block. We are on the right hand side - the building just past the Subway Sandwich shop. If you are coming down Sunrise from the Mall area then just turn right on Fair Oaks Blvd and up a block on the right.

If you are coming from the Roseville area you could come down Sunrise Blvd, but that is a long trek. It is probably shorter time wise to come down Auburn Blvd - San Juan Ave like you have been for the Sunset office, but instead of turning left at Sunset, keep going straight 3 more lights to Fair Oaks Blvd and turn left. Go down 2 lights to New York Ave, go through the intersection, and immediately turn into the turn lane once the center divider ends. We are on the left.

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"This article appears courtesy of Fair Oaks Health News, offering natural and healthy solutions for body, mind and soul. For a complimentary subscription,
visit http://www.fairoakshealth.com"

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About Dr. DeLapp

Dr. DeLapp has been a philosopher, non-force Chiropractor, medical intuitive, and health innovator for over 30 years. He began experimenting with medical intuition in 1972 while studying physics at UC Davis. In addition to physics he designed and completed an individual major in the philosophy and psychology of education. Shortly after he choose to pursue a career in the only truly health oriented profession available at that time, Chiropractic. He graduated with honors in 1981 with his doctorate and opened a private practice.
Since that time he has continued his research into the effects of consciousness and learning on health.
He developed the Biomagnetic Retraining system for correcting movement abnormalities.
Since 1991 he has focused on developing a powerful system for uncovering and assisting the mind-body connection in health and personal growth. The in-depth coaching, guided by the subconscious direction from the body, is called Heartflow and the simpler mind-body retraining for health and unfoldment he has named Gracework. Both are available at Fair Oaks Health.

Fair Oaks Healing
& Arts Center
Staff