You can't make this stuff up. Thousands of the chessiest Mac & Cheese were recalled for metal bristle contamination. Who is still eating this?
I thought this story took the National Nutrition prize of the month. Affecting 242,000 cases or about 6.5 million boxes of Mac & Cheese were recalled because of heavy metal contamination from bristle brushes.
Apparently, lots of people are still eating this processed Frankenstein food that is the cheesiest stuff on the planet. This product generates more than 500 million in annual sales.
If you are eating this I recommend that you give it up. You deserve better. Come in and test yourself and your family for elevated heavy metals. The test is simple and not expensive.
Second Nature Care Environmental Detox
There are several gluten and dairy-free Mac&Cheese options in the healthfood store's frozen section, but it's best to make this homemade in your own kitchen where you're less likely to get contaminated from industrial bristle brushes.
Here's a great Mac & Cheese recipe from Lawyer Mom at Food.com
- 1(8 ounce) box of gluten freemacaroni noodles (preferably corn-quinoa blend)
- 3⁄4cup mimiccreme brand non-dairy coffee creamer
- 3⁄4cup almond milk (or rice milk)
- 1 -2cup of daiya brand gfcf cheddar cheese
- 3tablespoons gfcf margarine(Earth Balance can work too)
- 3tablespoons potato starch (or corn or tapioca starch)
- 1tablespoon nutritional yeast
- 1⁄4teaspoon black pepper
- 1⁄4teaspoon paprika
- 1⁄8teaspoon mustard powder
DIRECTIONS
- Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta.).
- Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
- Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
- Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected--Daiya cheese takes much longer to melt entirely than real cheese.
- Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
- When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled.
- Enjoy!
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