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Good, Better, Best . . . Part III

By Robyn Openshaw, MSW | Apr 23, 2008

I have more stuff to say (and photos to blog) about traveling and eating right, but by request, I interrupt:

Dear GreenSmoothieGirl, will you please continue the good, better, best discussion, specifically covering pasta, seasonings, nut butters, and fats?

Pasta: white-flour pasta doesn’t belong in the kitchen of a health-conscious cook. The more coarsely you grind your wheat, the more nutritious it is, since the blood sugar uptake is slower. Good: whole-wheat pasta Better: whole-spelt or -kamut pasta (ancient, unhybridized grains) Best: homemade pasta made from ground whole grains, soaked 8-24 hours in advance (too time-consuming for me, but some like to do this)

Nut butters: grocery-store peanut butter has trans fats and sugar added. Good: organic, natural peanut butter Better: roasted almond butter Best: unsalted, homemade raw almond butter made from soaked, raw, dehydrated almonds (I put them through the Champion Juicer with the blank plate on)

Fats: almost everything sold in the grocery store is refined, high-heat treated and rancid. Good: extra-virgin olive oil, other unrefined oils (mostly found in health-food stores) Better: virgin/organic coconut oil, refrigerated flax oil, unrefined grapeseed oil Best: whole foods high in good fats like avocados, nuts, and seeds

Seasonings: many in the grocery store have MSG added even if you don’t see it on the label, as well as sugar and refined salt, and other  chemicals. Good: unrefined sea salt (50+ trace minerals, still actually very slightly refined) Better: Original Himalayan Crystal Salt (84 trace minerals), Mrs. Dash Best: Kelp, herbs like basil, thyme, oregano, salt-free and chemical-free organic seasonings like anything by Spice Hunter at your health-food store

Posted in: Good, Better, Best, Reader Letters, Robyn Recommends

7 thoughts on “Good, Better, Best . . . Part III”

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  1. Tonya says:

    Quinoa is great too!

  2. Robyn says:

    Yeah, quinoa pasta too, good one!

  3. Anonymous says:

    What about brown rice pasta, where would you put that? Tinkyada is the only brand worth getting, though! We eat that because it’s gluten free.

  4. Robyn says:

    A “good” option–nutritionally about the same as whole-wheat pasta.

  5. Kelly says:

    “Yeah, quinoa pasta too, good one!”

    Where do you get this or do you make it?? Blendtec, foodprocessor, dehydrator, alkaline water machine — ok, inhale, exhale — I want it all & I want it now but then there’s reality!! LOL So having said that if you can’t readily buy quinoa pasta how do you make it? 🙂

  6. Robyn says:

    You can just buy quinoa pasta at the health food store.

  7. Anonymous says:

    Quinoa is sold at Costco and I am lucky to have a grocery store with a great bulk food section Winco. They sell it there. I have not checked Fred Meyers bulk.

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