USING THIS SITE

Use my website as a free resource for delicious and nutritious recipes. Browse the monthly topics for eye-opening information (example, 8/07 Ensure a Healthy Thyroid). Take one of my cooking classes or health seminars to help expand your knowledge about food and healing. Or sign up for health coaching and I’ll help support and guide you through the healing process



1/10 DISEASE AS A BLESSING

Thirteen years ago I was living a typical American life dealing with illness from an attack point of view. I would shoot the messenger—the annoying symptoms that showed up—with antibiotics or aspirin and never dealt with the underlying cause of the problem. One day, my ordinary life was disrupted. I was diagnosed with “incurable” thyroid disease. Suddenly, I was faced with one of the greatest challenges: step up and take exceptional care of myself or continue as I was and become chained to medication(s) for the rest of my life. This was a huge wake-up call for me. Instead of treating that diagnosis with the same old medical model I had been using (taking medication and not actually healing anything), I did something completely different.  I took full responsibility for myself and met my health challenge head on.

This new way of dealing with illness began by improving my diet and lifestyle. I got off the crack (junk food, chemicals, highly processed and diet foods) and began eating more wholesome natural foods. Slowly but surely, my body and my health began improving, too.

I soon discovered that the more I actively took part in my own healing process and trusted my body’s innate wisdom, the more I understood my direct connection to the earth and to the entire universe. Or, as my sister affectionately teases…“The Mothership.” She’s right about that! When I am in harmony with the earth, eating what she provides naturally, organically and seasonally, I feel as if I am attached to a mother’s umbilical cord being cared for and physically nourished.

My healing journey wasn’t a straight path. It was a winding twisting, and sometimes dangerous road with hairpin turns! With each new challenge my disease brought me an opportunity to stretch and grow and find alternative ways to heal. I needed to constantly release old beliefs and limitations and courageously take on unconventional ideas and ways of being in the world. I studied every healing modality that crossed my path no matter how “far out” it seemed. Those lessons I learned weren’t left stranded on my bookshelf or sitting idly at the healing center.  I diligently applied any new knowledge to my physical, emotional and spiritual conditions.

After many years of study, I learned how to connect directly with the universe to obtain the guidance and support needed to heal. I became the expert of the body I inhabit. Meditation helped greatly. I discovered that the quieter my mind became, the easier information was downloaded into my system. All of this self-study contributed to my recovery from “incurable” to “curable.”

My thyroid disease was the greatest blessing. It not only taught me about illness and recovery, it helped me discover myself and heal my entire being. This year I encourage you to try something new. Release any old ideas that no longer serve you, and step into a nourishing and supportive healing process.

Use my website as a free resource for delicious and nutritious recipes. Take one of my cooking classes or health seminars to help expand your knowledge about food and healing. Or sign up for health coaching and I’ll help support and guide you through the healing process.

Take yourself and your health to a whole new level of living. You are worth it!



12/09 BEAT THE WINTER BLUES

For most people the winter season is a time for holiday cheer, but for some folks it can be a time of deep sadness.  Statistically, more people become depressed during the winter months but it can certainly happen at any time of the year.  Depression can affect the entire body, weaken the immune system and make us susceptible to many debilitating diseases. (1)  

Emotional trauma can lead to depression, but it can also be caused by (2):

  • Stress and tension
  • Adrenal Fatigue
  • Nutritional deficiencies (deficiency of any single nutrient can alter brain function leading to depression, anxiety, and other mental disorders)
  • Food allergies
  • Lack of exercise
  • Prescription medications
  • Lack of sunlight

According to the BBC News, eating a diet high in processed food and less whole foods increased the risk of depression by a whopping 58 percent! (3)  Processed sugars and refined carbohydrates promote a rapid rise in insulin, create mood swings, and contribute to nutritional deficiencies.  It’s imperative during times of depression to get the heck off the sugar, soda, white bread, cookies, cakes, Hostess Ho Ho’s, and other highly refined carbohydrates ASAP!  On the other hand, whole grain carbohydrates (brown rice, whole grain breads, quinoa, buckwheat, etc.) give a slow steady release of glucose and contain a wide range of nutrients that can support health and well being.

For delicious complex carbohydrate recipes go to: http://www.andreabeaman.com/grains.html
In addition, scientific studies indicate low cholesterol levels linked with higher rates of depression, anxiety and suicide. (4) (5)  Low cholesterol levels lead to decreased serotonin levels. (6)  Serotonin is a neurotransmitter that eases tension, promotes self confidence and motivation.  This doesn’t mean we should run out to the nearest fast food joint and scarf down a double-cheeseburger, large fries and a milkshake to cure our woes.  There are many more scrumptious ways to get the necessary fat and cholesterol that supports the nervous system. 

Nutritional deficiencies associated with depression include lower levels of Vitamin B6, B9, B12, and amino acids like tryptophan.  The amino acid Tryptophan increases production of serotonin.  Sources of vitamins B6 and B9 can be found in whole grains, beans, dark leafy greens, nuts and seeds, and liver.  Vitamin B12, Tryptophan and cholesterol is found in salmon, shrimp, shellfish, turkey, chicken, beef, butter and other animal products. 

Beyond food we need to exercise, exercise, exercise!  Moving our beautiful body releases endorphins that lift the spirits.  A simple daily walk outside in the sunshine and fresh air (30-35 minutes) can be more beneficial than taking prescription medications like Zoloft. (7)  It’s time to ditch the meds, put on the hightop Keds, and start walking to help weather emotional storms. 

One thing that irks me in our society- it is widely accepted for us to medicate, get high or drunk, overeat, space out on sugar, excessive television watching, and/or engage in other mind-numbing activities that can STOP us from feeling our feelings.  I believe if we don’t allow ourselves to fully feel our emotions, we run the risk of staying stuck and depressed for long periods of time.  If we are numb to an experience we may wind up repeating the same behaviors and/or patterns over and over again.  It takes courage to feel our “crap” and make the necessary changes and/or diet and lifestyle improvements to help us gain the strength needed to get beyond the dark episodes.  Depression can become manageable and/or alleviated if we allow our full range of emotions to move through us and not become us.  Many of my clients eventually ditch their meds when they begin eating better, exercising, feeling their emotions, and staying present.

To help lift emotions, it is wise to find things to be grateful for right now in this present moment.  For example:  Right now I am alive. Holy Brussels Sprouts, Batman!  I am alive.  That, in itself, is amazing!  My lungs expand and contract and I breathe air (even if it’s polluted).  My eyes view the vibrant colors of food; rich green kale, bright orange squashes and carrots, shiny white onions, and deep purple cabbages.  My taste buds savor the salty, sweet, bitter, sour and pungent flavors of many foods.  My flat Fred Flintstone feet walk me anywhere I want to go.  My fingers are functioning and able to type this information.  Get the picture?  If we focus on what we have right now, not what we had in the past (this can make us depressed), or what we may not yet have in the future (that can make us anxious as heck!), we can get present.  It’s in the “present” that we receive life’s precious gifts.

There are many ways to get out of the past and into the present. I highly recommend books or tapes on meditation by Tich Nhat Hahn (Peace is Every Step), Pema Chodran (When Things Fall Apart), Jack Kornfield (A Path With Heart), and Anything by Wayne Dyer.

Have faith in your body and mind.  You can do it! Now… get into the kitchen and cook up some savory recipes to help you cope:

Winter Lentil Soup with Crispy Kale Chips
Wild Rice and Mushroom Pilaf
Pan Seared Chicken with Herb Gravy
Sauteed Carrots and Cabbage with Caraway
Baked Stuffed Apple



11/09 HEALTHY AND HAPPY HOLIDAYS

I love the holiday season.  Especially Thanksgiving!  It’s a celebration of food, glorious food.  And, believe it or not, traditional Thanksgiving fare used to be healthy wholesome ingredients harvested from local farms.  Unfortunately, our modern version of this special holiday may be far from its original healthful state. 

For example, many of the boxed stuffing mixes on supermarket shelves contain some quite unsavory ingredients like Partially Hydrogenated Soybean and/or Cottonseed Oil, High Fructose Corn Syrup, Salt, Hydrolyzed Soy and Corn Protein, Monosodium Glutamate, Sugar, Corn Syrup (Dried), Caramel Color, Turmeric Disodium Guanylate, Disodium Inosinate, Sulfites (Preservative), Corn Oil, Bha and Bht As Preservatives (1).  Egads!  There is not too much to be thankful about in the StoveTop Stuffing box.

And, that innocent little package of instant gravy mix has sodium content so high, it could swell your feet to the size of watermelons!  Not to mention it also contains a slew of undesirable ingredients including Hydrogenated Oil, Maltodextrin, Corn Syrup Solids, Hydrolyzed Plant Protein (From Soybean, Corn, Wheat Gluten), Caramel Color, Dextrose, Sodium Caseinate, Autolyzed Yeast Extract, Mono and Diglycerides, and Sodium Silicoaluminate.(2)  What the heck are those ingredients anyway?  A good rule of thumb… if you can’t pronounce it, don’t eat it!

What about that oversized turkey, fattened up on a steady diet of soy, corn and antibiotics, and not given access to sunlight and fresh air?  Holy crap!  The foods many of us are celebrating today are not health-promoting in any way.  No wonder people suffer indigestion during the holidays.  It’s time to get back to the basics and enjoy some traditionally nourishing foods.  To help improve the quality of your next holiday dinner, below are some top tips from this Healthy Top Chef.

First and foremost choose wholesome natural ingredients.  These foods generally do not arrive in packages or boxes and are not filled with chemicals and other carcinogenic crap.  Purchase fresh, local and seasonal foods: vegetables, fruits, whole grains and whole grain breads, beans, naturally raised animals and their products (turkey, duck, pork, pheasant, eggs, chicken, beef, lamb, goat, grass-fed butter), and natural sweeteners like pure maple syrup and honey.  These are real foods containing maximum nutritional value and unsurpassed flavor.   

Second, shop locally.  Food can travel up to 1500 miles or more to get to your plate.  Large amounts of fossil fuel are wasted shipping foods from faraway places to the local grocery store.  On the other hand, every time you purchase food from a local farmer you can reduce your carbon footprint and support the community in the process.  Buying locally and naturally grown food is not only good for you and your family… it’s good for the entire planet!  Now, that’s something to be thankful for.      

Where can we purchase some of these better quality foods?  At the local farmers market, of course.  Many are open year round.  The Union Square Farmer’s Market in NYC is one of the most popular so be sure to get there early to avoid big crowds.  If you don’t know where the local market is in your area, go to localharvest.org and punch in your zip code.  It will give you a list of farmers markets located near you.

Check out these seasonal delicious recipes you can enjoy (and be thankful for!) during the holiday season. 

Savory Celeriac Root and Leek Puree
Beet Apple and Feta Cheese Salad Nestled in Winterbor Kale
Stuffed Winter Squash with Quinoa, Duck and Mushroom Gravy
Rosemary Roasted Roots
Carrot Ginger Squares with Cream Cheese Frosting

Happy Holidays!



10/09 UGH! CANDIDA OVERGROWTH

Candida Albicans is the helpful yeast that lives in a healthy human gut assisting in the digestion and absorption nutrients.  But, if this normally cooperative fungus surges out of control, it can proliferate into the small intestine, organs and blood and begin digesting all of our nutrients for its own survival, leaving us exhausted, filled with toxic waste, and susceptible to many illnesses. (1)

Millions of Americans experience symptoms of candida overgrowth everyday and may not even realize it; CFS (chronic fatigue syndrome), immune disorders, yeast infections, mood swings, brain fog, achy joints, bloating and/or excessive gas, vaginitis and prostatitis, allergies, digestive disorders (IBS, crohns, colitis), skin rashes (eczema, psoriasis), body odor, irritability, and bad breath.  “Dr. Alan Levin, a prominent immunologist at the University of California, estimates that one out of three Americans suffer from health-related conditions as a result of candida a yeast.”(2)

How the heck does the friendly yeast living harmoniously in our gut, escape and go wilding in our system?  Many reasons;  the widespread abuse of antibiotics that compromise our intestinal flora, cortisone and other anti-inflammatory drugs, chlorinated water, and eating a diet consisting of mainly highly refined carbohydrates and sugar that creates mineral deficiencies. 

Throughout my teen and young adult years, besides eating a vitamin and mineral deficient diet, I took numerous rounds of antibiotics for recurring throat infections.  I also remember suffering from itchy, burning, uncomfortable yeast infections (my apologies to the fellas reading this, but guys get yeast overgrowth too.  That annoying little jock itch… yep… it is yeast overgrowth).  Little did I know that my intestinal flora was being compromised with every dose of antibiotics… creating superbugs… very hungry little superbugs, that were feasting on me from the inside out.

Initially, I altered my nutrient deficient diet to help heal my thyroid condition, and the annoying yeast condition seemed to clear up.  But, it wasn’t long-lived.  Within a few years I was once again suffering, and couldn’t understand why I was plagued with so much yeast while eating one of the “healthiest” diets in the world (macrobiotic/vegetarian).  I was baffled!  My physical condition was so bad at one point that if one little grape entered my digestive system it would cause an explosion of Candida related symptoms (eczema and other skin eruptions, yeast infections, brain fog, and irritability).  Ugh!  I was at my wits end.

I stumbled upon a couple of books by Dr. Jonn Matsen, N.D. called Eating Alive I and Eating Alive II.  After reading about the process of digestion, my yeasty beasty condition started to make more sense.  According to Dr. Matsen one of the reasons candida can escape and wreak havoc in the system is from eating too many foods rich in potassium (vegetables, fruits) without adequate protein (animal products) and salt, causing the ileocecal valve to weaken allowing bacteria to migrate into other parts of the body.  Ahhhh… at the time of my worst yeast explosions I was eating all vegetables, all the time with very little animal protein (fish once per week).  I also remember my sister Erica urging me to eat stronger animal proteins including bone shanks and organ meats to help heal my condition, but I was horrified at the thought.  An organ?  A bone?  Ewh!  But, it turns out that Dr. Matsen and my sister were correct, and it wasn’t until I began eating heartier foods, (including bone marrow, stocks and meats) that my system began rebalancing and the rogue yeast was brought back under control.

According to the Weston Price Foundation, “Certain fats have anti-microbial properties. People with digestive disorders often suffer from candida (yeast), fungi, parasites, viruses and other unfriendly microorganism invasions as a result of damaged digestive terrain. Anti-microbial saturated fats help to combat these; the two best sources are coconut oil and butter from grass-fed dairy cattle. Grass-fed, organic butter also contains anti-microbial fatty acids including butyric acid, which has strong anti-fungal effects. Coconut oil is anti-viral, and contains lauric, capric and caprylic acids--recommended to combat candida.“(3)  For many years I shunned saturated fats, as many of the population does, but today I know incorporating these fats into the diet to help heal systemic candidiasis is a wise choice.

“Candidiasis is not a disease in itself; it is a condition indicating an internal imbalance.  Its symptoms may mask, overshadow or accompany the presence of other diseases, such as AIDS and cancer.  If your immune system is occupied in dealing with candidiasis, it does not have the strength to fight these other critical illnesses.”(4)

It takes time to heal from this debilitating condition and rebalance a beastly yeasty condition.  Patience and persistence are the keys to dealing with this, or any other chronic illness.  Below are some helpful tips I’ve learned about curing Candida:

1. Eliminate sugar (including most fruits) and refined carbohydrates (bread, pastries, cookies, cakes, candy) for three months to one year until yeast is under control

2. Use food combining (for a period of time) to ease burden on digestion:
   • Eat protein with non-starchy vegetables and ocean vegetables
   • Eat grains and starchy vegetables with non starchy vegetables and ocean vegetables
   • Eat fruit alone (if the yeast condition is serious… no fruit!)
3. Chew your food! Digestion begins in the mouth NOT in the stomach
4. Do NOT overeat – overeating makes this condition worse
5. Eat a mineral rich diet that includes bone stocks and organ meats (c’mon… a little chopped liver is good for you. Just ask Aunt Esther)
6. Eat non-gluten grains like quinoa, buckwheat and millet
7. Essential to protein digestion is traditionally cultured foods (sauerkraut and other pickled vegetables/fruits). These contain beneficial bacteria that re-colonize the intestines and assist in the breakdown and absorption of food
8. Eat good quality saturated fats to help heal the intestines
9. Enjoy these mineral rich recipes to strengthen your system

Creamy Carrots and Squash Puree
Celery Root Mash
Braised Oxtail
Sauteed Winter Greens
Coconut Almond Macaroons (replace sugar in the recipe with one tsp. stevia)

Don’t bug out… just get the bugs out! 

Sources

1) Eating Alive I, Prevention Through Good Digestion, Dr. Jonn Matsen, ND, Crompton Books 1987, 2004
4) The Body Ecology Diet, Donna Gates, BED Publications, 1196, 2007

9/09 OPTIMIZE NATURAL IMMUNITY

The Immune System is our body’s natural defense; it protects against viruses, bacteria, cancer and degenerative diseases.  When immunity is poor, frequent colds and flu, low grade fevers, recurring infections, and general fatigue is common.  The best way to stave off illness (and that blasted swine flu!) is to strengthen immunity with better diet and lifestyle choices.

We can optimize immune function by following a few simple guidelines.  First and foremost, it is imperative to eliminate excess sugar.  This is a no-brainer.  Sugar can suppress immune function for up to four hours or longer.  Many of us are unwittingly eating sugar in excess and we don’t even know it!  Some covert sugar sources includes brown sugar, corn syrup, crystalline fructose, dextrose, glucose, granulated cane juice, high fructose corn syrup, fructose, fruit juice, honey, lactose, malt and maltose, maltodextrin, maple syrup,  molasses, rice syrup, sucrose, turbinado sugar and other dubious disguises.  Highly refined and packaged foods contain many of these hidden sugars.  This doesn’t mean you won’t ever be able to eat any sweets again.  Au contraire!  Once you know where and what the sugar substances are you can moderate your intake and keep sugar at a minimum in the diet.

Pesticides and chemicals wreak havoc on the endocrine and immune systems, so it would be wise to eat “green and clean.”  An immune supporting diet includes organic, seasonal and naturally raised vegetable and animal foods; whole grains, beans, vegetables, fruits, animal protein, sea vegetables, nuts and seeds, and fats.  Choosing more whole foods and less highly refined foods (flour products, denatured foods, chemicalized and pre-packaged foods) would be ideal.  Whole foods are rich in the vitamins and minerals the immune system needs to thrive.
Both the immune and endocrine system requires fat soluble vitamins A, D, E, K and B12 to function optimally.  Fats that help us absorb these vital nutrients include grass-fed butter and other saturated animal fats (fish, meat, poultry, and eggs) (1).  Saturated fat is imperative to good health, but we only need small quantities to reap the benefits. 

Foods rich in minerals, especially zinc, enhance immunity.  Zinc promotes wound healing, is needed for prevention of fat oxidation, maintaining vitamin E levels, and aids absorption of vitamin A (2).  Good sources of zinc include eggs, fish, kelp, shellfish, red meat, poultry and pumpkin seeds. 

The quantity of our food is just as important (if not more so) as the quality of our food.  Do NOT overeat – even good quality foods become a burden if the body is overfilled.  Smaller meals, chewed well, are easier to digest and assimilate.  Chewing increases T-cells by releasing hormones from the parotid gland that stimulates the thymus (part of the immune system) into action (3) .  Trust me… chew your food or the bacteria and viruses in your body will begin chewing on you! 

Exercise, an often overlooked component of immune health, improves circulation and keeps the lymphatic system flowing smoothly.  Sweating promotes the discharge of toxins and waste from the body.  Do NOT stop the sweating process with anti-perspirants.  This is a dangerous and unhealthy daily ritual that many of us do.  Anti-perspriants congest the body’s natural elimination system contributing to a host of illnesses and burdening the immune system.  Think about it this way… would you intentionally stop the urination and defecation process?  Absolutely not!  Sweating is not only our body’s cooling system, it’s another way our body discharges waste.  I am not advising you to stop wearing a refreshing, pleasant smelling deodorant.  If you do… well… you may have a cleaner running system, but friends and family may not want to go out and play with you, Stinky. 

An interesting fact that is gaining more attention; numerous studies indicate low levels of vitamin D contribute to higher rates of flu (4).  The best source of this vitamin comes from the sun.  A simple daily walk (year round) can increase vitamin D levels and decrease risk for flu and colds.

Stress reduction is essential to improving immunity.  Take some time out of your busy schedule to relax with yoga, meditation, reading, and/or get a massage (my personal favorite).  And, if you are tired and overworked snuggle up under the covers and rest for goshsakes!  Sleep rejuvenates the body as a whole. 

Don’t wait until your immune system breaks down before incorporating some of these easy ideas.  You can create a stronger immune system and a lifetime of wellness beginning right now with some of these delicious immune enhancing recipes:

Herbed Chicken Stock
Shitake and Maitake Infused Rice
Ginger Chicken with Aromatic Vegetables
Roasted Autumn Beets
Creamy Squash Pudding with Maple Crusted Pumpkin Seeds

Sources

2) Prescription For Nutritional Healing, Phyllis A. Balch, CNC, Avery Publishing, 2006

3) Natural Immunity – Insights on Diet and Aids, Noboru B. Muramoto, George Ohsawa Macrobiotic Foundation, 1988, pp.141-152


8/09 INVESTING IN GOOD STOCK

The common expression, “he or she comes from good stock” meant an individual came from a lineage of people that had an excellent physical constitution, vibrant health and strong bones.  Our constitution is the physical strength we are born with that has been handed down from our ancestors.  If your constitution is strong you can thank your parents, grandparents, great grandparents, and all of your ancestors for their wise diet and lifestyle choices.  On the other hand, if your constitution is poor and you are prone to chronic sickness and/or easily fatigued, you have permission to slap your relatives at the next family reunion!

A strong constitution is one of the many reasons why Grandma Moses or Uncle George (George Burns, that is) could excessively drink, smoke and party til’ the cows came home, and still live to the ripe old age of one hundred and one with little or no consequences.  Those folks were living off the strength of their ancestral lineage. 

Unfortunately, more and more young people are developing sickness and disease earlier in life.  This indicates with each passing generation we are growing weaker and our “stock value” is plummeting.  To offset this imbalance we need to invest in good stock, literally. 

Stock is the liquid gold our ancestors created through the alchemy of cooking.  There was no wasting of natural resources as food was scarce at times.  They used every part of an animal (not just the prime cuts), including the bones, skin and scraps. These “leftovers” were boiled in water for many hours creating a mineral and collagen rich liquid that was used in soups, gravies and sauces. 

Folk lore in many cultures alluded to bone stock as an all-around panacea for anyone sick or weak.  Stock was traditionally used as a curative for malnutrition, cancer, osteoporosis, calcium deficiency and anemia, flu, colds, digestive problems, joint pain, skin disorders, muscles wasting, blood deficiency and many other ailments (1).

Stock contains a wealth of nutrients including gelatin, marrow, cartilage, collagen, amino acids, minerals and trace minerals.  Besides being nutritionally beneficial for our health and vitality, stock is used in professional kitchens to impart a rich hearty flavor that lingers seductively on the tongue.  Ooh la la!
 
One of the most amazing attributes about this uber-nourishing liquid; it is practically effortless to prepare.  No joke.  Once you acquire the bones, the preparation consists of combining them with vegetables and herbs and simmering for hours without having to check on it, stir it, or baby-sit the darn pot.
 
Below are two simple stock recipes we used in cooking class this month (http://www.andreabeaman.com/recipe_august.html).  The chicken stock was used for the base in the Smooth and Savory Lima Bean Soup, and the Fish Stock (rich in absorbable iodine!) was used in the Whole Wheat Spaghetti with Little Neck Clam Sauce.

Stock up on good stock and ensure your health and the health of future generations!

BASIC CHICKEN STOCK
The bones and skin of one free-range, pastured chicken (carcass, neck, wings, etc.)
5-6 quarts water
2 onions, peeled and quartered
3 carrots, chopped
2 celery stalks, chopped
1 tbsp. whole peppercorns
3-4 sprigs fresh thyme
1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim foam or scum that rises to the top and discard.  Add onions, carrots, celery, thyme, parsley, and peppercorns.  Bring to a boil then lower to simmer. Cover and cook 4-12 hours (or longer).  The longer you cook stock the more concentrated it becomes.  Strain liquid, discarding bones and vegetables.  Place liquid into the refrigerator and let fat congeal overnight.  Skim off the fat and discard.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands when it freezes.  You can freeze stock for up to 3 months. 

IODINE RICH FISH STOCK
1 tablespoon butter or ghee
2 onions, chopped
2-3 carrots, chopped
1 carcass (including head) of cod, sole, fluke, or non-oily other white meat fish (if using small fish, use 2-3 carcasses)
5 quarts water
1 cup white wine or 2-3 tbsp. white wine vinegar
Several sprigs fresh thyme
Several sprigs parsley
2 bay leaves

Melt butter in a large stainless steel stock pot. Add onions and cook 5-7 minutes. Add fish carcasses, water, wine or vinegar and bring to a boil. Skim off the scum and impurities that rise to the top. Add carrots and herbs to the pot. Reduce heat, cover and simmer at least 4 hours (or as long as 12 hours). Strain the liquid into storage containers and chill overnight in the refrigerator.

The following day, skim off congealed fat before freezing. Use within 5 days or freeze for later use.

Sources

7/09 SENSATIONAL SEA VEGETABLES

Sea vegetables (aka seaweeds) have been used in the human diet since ancient times, and not just by the Japanese; The Hawaiians, Koreans, Chinese, Maoris (New Zealand), Celts, Vikings, Romans, British, Scottish, Irish, American Indians and many other people (smart people, that is!) have derived nutritional benefits eating these savory delicacies from the ocean. 

Rich in minerals and trace minerals, sea vegetables provide more than 50 essential elements required for the body’s physiological functions.  Population studies show that people with diets high in sea vegetables have few symptoms of mineral deficiencies and longer life spans.  And, sea vegetables have been used medicinally to treat hypertension, heart disease, goiter, kidney disease, ulcers, obesity, constipation, menstrual disorders, high cholesterol, cancer, radiation poisoning, heavy metal toxicity and more.(1) (2)  If that isn’t reason enough to begin eating these nutrient rich foods, I’ll give you one more … when cooked properly, they taste absolutely delicious!   

Over the years, I’ve served sea vegetables to some very discerning palates (including my young nephews) and the consensus is “yummy!”  Below are some popular sea vegetables and their properties.

Agar agar (kanten) – rich in calcium, trace minerals and fiber, agar contains no calories and is considered a natural laxative.  It is quick cooking and perfect for making cooling desserts, aspics, and puddings (see July’s Summer Berry Kanten).

Alaria – high in vitamin A, and a delicious when added to soups.  You can also blanch, marinate or soak this sea vegetable to make it ready to use in other recipes.

Arame – rich in iron and calcium, this sea vegetable cooks quickly and has a mildly sweet flavor.  Arame can be soaked, cooked and/or blanched a few minutes or marinated.  In this month’s cooking class we made a scrumptious Arame and Sweet Vegetable dish that you will love!
.
Dulse – rich in iron, potassium, magnesium, calcium and phosphorous.  We hit the mineral jackpot with dulse!  Great to eat straight out of the bag as a snack or sprinkled on salads and soups (check for small shells and clean thoroughly before eating).

Hiziki – this sea vegetable is the richest in calcium and potassium.  It is legendary in the East for enhancing beauty and adding luster, strength and shine to the hair, skin and nails.  Saute with a little oil for best tasting results.  Delicious Hiziki recipes can be found in the Whole Truth Eating and Recipe Guide.

Kelp – rich in glutamic acid that tenderizes and increases digestibility of beans.  Also rich in iodine that enhances thyroid health.  Kelp can be roasted, fried, boiled, sautéed or marinated.

Kombu – rich in glutamic and alginic acid, and iodine.  Alginic acid binds with toxins and heavy metals in the digestive tract and excretes them from the body.  Kombu can be roasted, used in soup stock, boiled, sautéed (cautionary note on both kelp and kombu: they contain large amounts of iodine and can disrupt thyroid function if eaten in excessive quantities – small quantities of these powerhouse sea vegetables is best).  For example, I use Kombu when making beans (it helps tenderize them), but only a small quantity, or about 1-2 inches.  Check out Summer Vegetables and Bean Salad for proper use of Kombu.

Nori – highest protein content of all the sea vegetables and rich in Vitamin A.  Traditionally used for sushi.  Lightly toasting it brings out a sweet nutty flavor.  Great shredded and used as a garnish for stir fries, soups, salads, and of course, used in whole sheet form to make sushi rolls.  This Soba Noodles with Tangy Tahini Dressing uses Nori as a garnish.

Wakame – mild taste, soft texture, rich in vitamin C and B vitamins.  This is the traditional sea veggie for miso soup, but can be used in any soup or marinated and used in salads.

Sea veggies have been nourishing and enhancing the health of humans for a long time.  Use some of the delicious recipes above to make them taste great, and then put these nutrient rich foods into your body to ensure your health for a long time, too! 

Check out other delicious sea veggie recipes at:
http://www.andreabeaman.com/seaVegetables.html

Or, in The Whole Truth Eating and Recipe Guide:
http://www.andreabeaman.com/theWholeTruth_ERG.html

Sources

1) Sea Vegetable Celebration, Shep Erhart and Leslie Cerier, 2001, Book Publishing Company

2) Cooking with Sea Vegetables, Peter and Montse Bradford, 1985, Healing Arts Press


6/09 CREATING A FULLY BALANCED MEAL

What is a fully balanced meal?  According to the US government’s My Pyramid, a fully balanced meal consists of grains, vegetables, fruits, milk, meat, beans and fats.  It offers a wide variety of food and sets up a dietary program based on height, weight and activity levels, but it’s only partially correct.  Many more factors are needed to create a fully balanced meal for each unique individual.

The human body is constantly in a state of flux.  As the internal cycles and external seasons change, so do bodily requirements.  For example:  A person of my height, weight and activity levels (5’4”, 127 pounds, 1 hour of daily activity), should be eating 2000 calories according the government’s Pyramid.  But, during the hot summer months my body runs on much less food (calories) than in the winter.  Calories create heat in the body (especially meat and fat) and help create warmth.  On a hot summer day my caloric intake may be as low as 1600, while on a cold wintry day my body requires more heat, urging me to consume 2100 calories or more. Another aspect to consider (for the ladies only), before and during a menstrual cycle, my body craves more protein and fat to create hormones and build blood.  Sometimes I can consume as much as 2500 calories, or more, per day.  Oh the horror! Jenny Craig, the US Government Pyramid People and Weight Watchers advocates would be mortified!  But, trust me… you do not want to be around this woman (or any woman) that is not consuming what her body needs to support her menstrual flow.  Yikes!

Another neglected component to a creating a fully balanced meal lies in the power of flavors.  According to The Five Elements and Traditional Chinese Medicine, each organ and its corresponding meridian system (energy passageway) can be either nourished or harmed by a specific flavor profile; sweet, salty, sour, bitter, and pungent or spicy.  The use of these five flavors is imperative to creating a balanced body and mind.

The Nei Ching says, “If people pay attention to the five flavors and blend them well, their bones will remain straight, their muscles will remain tender and young, breath and blood will circulate freely, the pores will be in fine texture, and consequently breath and bones will be filled with the essence of life.” (1)

Any one flavor, eaten in excess or not eaten enough, can inhibit or exacerbate the flow of energy to and/or from the organs.  Each of the flavors has a different energetic quality.  The pungent flavor has a dispersing effect (good for elimination).  The sour flavor has a stringent effect (for cleansing).  The sweet flavor has a retarding effect (for absorbing nutrients).  The bitter flavor has a strengthening effect (for dispersing energy). The salty flavor has a softening effect (keeping us supple and flowing).  When all of these flavors are incorporated into our food, it can create a fully balanced meal and an ultimately, a fully balanced body, mind and spirit. 

One simple example of flavor imbalance that contributes to disease is people eating too many sweets (this includes fruits). Energetically, too much sweet flavor damages the stomach/spleen/pancreas, contributes to weight gain (retarding and absorbing too much), diabetes and a host of other illnesses. 

Creating a fully balanced meal begins with aligning our body with the external seasons (climate/temperature), and the internal environment (monthly cycles), and becoming a master of the menu by not overdoing any one flavor and/or neglecting another.

Three simple guidelines to help you create more balanced meals:

  • Do NOT adhere to a specific amount of calories, listen to bodily needs – some days you may need more protein and fat, some days more carbohydrates
  • If you live in a temperate/seasonal climate (like the Northeastern United States), your food and calorie requirements will change as the weather changes
  • Incorporate the 5 flavors (sweet, sour, salty, bitter, pungent/spicy) into your daily meals

Check out June’s monthly recipe for a nourishing, seasonal and fully-balanced meal.  And, for those gals experiencing your special cycle… please increase the fat and protein, and treat yourself to an extra dessert.  Enjoy!

http://www.andreabeaman.com/recipe_june.html


Sources

1) The Yellow Emperor’s Classic of Internal Medicine, Ilza Veith, University of California, 1949, pg. 55


5/09 LOCAL & SEASONAL EATING

The current trend to be a “locavore,” advises us to eat food that grows in our immediate environment.  The truth is… this is not a new concept.  Humans have traditionally eaten locally grown, seasonal foods.  Modern technology has changed that traditional way of eating and today every type of food is available at any time of the year regardless of the season or environment where it is grown. 

This way of eating not only destroys the environment by burning large amounts of fossil fuel to ship foods to and from far away places, it weakens the digestive and immune systems, and the entire body as a whole.  Egads!  If you are wondering how and why, keep reading.
Poor health can result from consistently eating foods outside of our climate and season.  According to John Matsen, ND, “All plants contain potassium.  Generally, the more sun they’re exposed to, the more potassium and sugar they contain…. The high potassium and sugar levels alert your kidneys that you’re out in the hot sun (because these foods grow in sunny climates), and that your skin must be making lots of vitamin D.  Therefore, your kidneys don’t activate vitamin D, and you don’t absorb much calcium.  This results in low calcium levels, forcing the body to take calcium from other sources such as bones, teeth and membranes, thus weakening those structures.” (1)  

Another perspective from Traditional Chinese Medicine reveals that salads, vegetables and fruits are energetically cooling to the body.  During the hot summer months this cooling effect can be quite beneficial for most people, but during the cold winter season, it can weaken the digestive system, contribute to candida yeast overgrowth, a damp spleen condition, gas, bloating, cold hands and feet, and eventually lead to more serious ailments.  Right now, during the spring and the summer is the best time of year to incorporate more cooling fruit and vegetables into the diet.
    
For our human body to function optimally, it needs to be aligned with the seasons and environment where we live.  As an added bonus, eating foods grown locally can also reduce and/or eliminate allergies entirely.  For example, eating honey from bees pollinating in or near your local area is akin to taking allergy shots, homeopathically. Bees travel from flowers to plants, to trees, to more flowers, grass and then back to the hive carrying pollen on their fuzzy little bodies.  Ingesting raw honey with trace amount of these various pollens builds the immune system internally, naturally.  If you are sick and tired of spending the spring, summer and fall months sneezing your head off and scratching your itchy eyeballs out, eating locally grown foods can help you find relief.

The easiest way to discover what’s available in your environment is to check out a local farmer’s market.  The traditional farmer can not grow something that is incompatible with his environment. You could also join a Community Supported Agriculture (http://veggies.home.mindspring.com OR http://www.justfood.org/ or http://www.localharvest.org/csa/) and get fresh produce, meat, and dairy products straight from the farmer, delivered once per week at a designated pick-up site.  This is a delicious way to support your health, the local community, and the earth, too!  Below is an example of some of the vegetables available in a temperate climate in each season.

VEGETABLES(2) 

Spring

Early Summer

Late Summer

Fall

Asparagus
Beets (wintered)
Carrots (wintered)
Baby Bok Choy
Dandelion
Dill
Endive
Fennel
Fiddleheads
Garlic Scape
Green Beans
Herbs
Lettuces
Lemon Balm
Mizuna
Mushrooms
Parsley
Peas
Scallions
Shallots
Spinach
Sprouts
Swiss Chard
Spring Onions
Sugar Snap Peas

Arugula
Broccoli
Broccoli Rabe
Carrots
Celery
Chicory
Collard Greens
Corn
Cucumbers
Escarole
Eggplant
Fiddleheads
Green Beans
Herbs
Endive
Lettuces
Mustard Greens
Okra
Peas
Peppers
Red Radishes
Snow Peas
Scallions
Shallots
Spinach
Summer Squash
Swiss Chard
Tomato

Arugula
Broccoli Rabe
Broccoli
Brussel Sprouts
Burdock
Cabbage
Carrots
Celery
Chicory
Collard Greens
Corn
Cucumbers
Escarole
Eggplant
Green Beans
Herbs
Endive
Lettuces
Mustard Greens
Onions
Peas
Peppers
Red Radishes
Snow Peas
Scallions
Spinach
Summer Squash
Swiss Chard
Tomatillos
Tomato

Beets
Broccoli
Bok Choy
Brussel Sprouts
Burdock
Carrots
Cabbages
Cauliflower
Celery
Celery Root
Daikon
Eggplant
Garlic
Ginger
Kale
Leeks
Lotus Root
Onions
Parsley
Parsnip
Potatoes
Pumpkin
Rutabaga
Shallots
Spinach
Squash
Swiss Chard
Tomatillos
Turnips
Watercress
Winter Squash

Check out this month’s delicious, local and seasonal meal.
Monthly Meals

Sources


1) Better Nutrition Magazine, September 2004 pg. 30

2) The Whole Truth Eating and Recipe Guide, by Andrea Beaman, 2006, p.69.

 


4/09 INCREASING SEXUAL VITALITY & FERTILITY

According to Traditional Chinese Medicine (TCM) “jing” is the source of life, longevity and vitality (including sexual vitality!).  Jing is the deep essence we are born with, and is passed down from our parents to us and stored in our kidneys.  Abusing the kidneys with a toxic lifestyle can drain our life essence, create a deficiency of jing, resulting in impotence, reproductive disorders, and other illnesses.  We cannot replace congenital jing (bummer), but we can enhance “acquired jing” by improving our food and lifestyle.  Yeah baby!

Toxic substances in the food and environment can deplete the jing. This includes Genetically Modified (GM) foods and pesticides that have been linked with lowered libido, diminished sperm count, abnormal and dead sperm, increased sterility, miscarriage, reduced egg production, and birth defects.(1)  There are GM seeds on the market called “Terminator Seeds” that are sterile.(2)  Yikes!  If you are seeking fertility, do not to eat any food that is sterile.  Foods with no reproductive capacity have a similar energetic effect inside the body.  Organically grown and Certified Naturally Grown food prohibits the use of GM seeds.  Thank goodness for that!  For a free shopping list of non-GMO foods check out The Institute For Responsible Technology (http://www.responsibletechnology.org/GMFree/Home/index.cfm).

Other factors that can exhaust the kidneys, weaken the sex drive, and diminish jing include excessive use of stimulants, coffee (caffeine), alcohol, drugs, stress, fear, overwork, cold foods (cold breakfast cereal with cold milk, too many raw salads, iced foods and drinks) and excess sugar and refined carbohydrates.

Traditional foods that can enhance acquired jing and increase vitality include fish, beans/legumes, liver and kidney (organ meats), bone marrow, and cereal grasses (whole grains). 

When the physical body grows excited blood rushes to the sex organs.  Ooh la la!  If there is a “blood deficiency” the desire for sex may be strong, but the body may be weak and unable to perform.  Essential to strengthening and building blood are red meats, bone marrow, liver, fish and seafood, chicken and eggs. (3) 

Interestingly, many of those same foods (derived from animal sources) are forbidden at many Ashrams around the world, and scoffed at by people seeking spiritual enlightenment.  These foods are known to “incite the passions.”(4)  Energetically, most animal products stimulate the lower chakras (1, 2 & 3), and that includes the sex organs.  My guess is, eating these foods is taboo because it makes it difficult to connect with “God” and focus on higher chakras (5, 6 & 7) when we’re feeling horny.  I’m just sayin’…

On the other hand, if the blood is stagnant or congested (thick and waxy from too much fat and animal products), there may also be corresponding trouble with the sex organs.  Sludgy blood makes for sluggish sex drive.  Essential to purifying, tonifying and moving the blood is vegetable foods like garlic, onions, leeks, dark leafy greens (spinach, kale, collard greens, dandelion leaf), burdock root, beets, and sea vegetables.  We have to be able to find the right balance between foods from the vegetable and animal kingdoms to enhance fertility and sexual vitality.

Beyond food, it is essential to exercise daily, get our heart pumping and blood moving.  We also need to breathe deeply to promote optimum circulation, and enhance digestion and respiratory functions.  George Ohsawa (a pioneer in Macrobiotics) said, “A good appetite for food and sex is health itself.  Sexual appetite and joyful satisfaction are an essential condition of happiness.”(5) 

According to the ancient teachings, food can nourish our mind and body, as joyful sex with a loving partner can, too.  As an added bonus, sex can be a GREAT way to exercise and keep you breathing deeply.  Ahhhhhhh!  Life is good.
C’mon… it’s time to get into the kitchen and get your groove on!  For delicious libido enhancing recipes go to:

http://www.andreabeaman.com/recipe_april.html

Sources

1. “Sex, Lies and GMO’s” by Alex Jack, Planetary Health/Amberwaves, 2002

“5. Zen Macrobiotics” by George Ohsawa, George Ohsawa Macrobiotic Foundation, 1995, p. 35

 


3/09 HEALTHY BONES

Our bones are designed to carry us upright for our entire lifetime.  Unfortunately, millions of Americans may be suffering from osteoporosis and debilitating bone diseases.  Doctors prescribe Fosamax and other drugs to “build bone density,” but it comes with a slew of undesirable side effects; ulcers, liver damage, vision loss, renal failure, and jaw bone decay. (1)

Fosamax and other “bone-building” drugs work by stopping the break-down process of old bone.  This in turn, STOPS the formation of new bone.  “Only bone loss (called resorption) can initiate healthy new bone formation (called deposition or formation). As with all things in nature, good bone health relies on a balance between this action and counteraction, like breathing out and breathing in.” (2)  Our body is wise - it won’t create new bone if old bone is not being broken down.  Fosamax and other so called bone-building drugs cause old bone tissue to pile up, making bones seem denser, but they are actually becoming more brittle.  Do not be fooled by this abusive bone scam!  Pharmaceutical drugs do NOT create healthy bones. 

Another BIG misconception is that we need excessive amounts of calcium to create strong bones.  Bones are made up of approximately 35% latticed protein (collagen matrix), that gives bones flexibility and 65% mineralized collagen that gives bones their strength (3).  Overdosing on calcium (especially supplements) is not advised and has been implicated in calcification of the arteries and soft tissue, and kidney stones. (4)  Our bones are flexible and are made of more than just calcium.

To top it all off, many of the substances in the Standard American Diet are a terrible choice for our bones; soda, coffee, sugar, excess alcohol, prescription medications (blood thinners, thyroid hormones, chemotherapy, and statin drugs) all contribute to bone loss.  Ugh…. my aching bones!  What’s a living, breathing, walking, talking, skeleton to do?

Thank goodness our bones are living tissue and we can make them healthy and strong by improving our diet and lifestyle.  Whew!

Bone-building foods include calcium rich dark leafy greens (kale, swiss chard, collards, mustards, watercress, etc), sardines and salmon with bones, broccoli, sea vegetables, oats, tofu, dairy (full fat), almonds, beans, sesame seeds and bone broths. (5)  Traditional bone broths contain collagen, calcium, magnesium, potassium, gelatin, sulfur and a host of other liquid nutrients that are good for our bones. (6)

Sulfur rich food helps to repair bones – some sources include: eggs, cabbage, fish, garlic, kale and onions.  And, vitamin K essential for bone formation, can be found in asparagus, Brussels sprouts, beef liver, cauliflower, dark leafy greens, eggs, and whole grains.  Zinc, crucial for protein synthesis and the formation of collagen, is abundant in meat, poultry, seafood, and eggs.

Magnesium is needed for the uptake of calcium and potassium, and prevents calcification of the soft tissue.  “If there is no magnesium to help the body eliminate calcium, then the calcium builds up in the cells – which can cause symptoms of heart disease (angina, arrhythmia, hypertension), headaches and migraines, and asthma.” (7) Magnesium relaxes the muscles, while calcium contracts them.  Too much calcium and our muscles cramp, twitch and spasm.  Magnesium is naturally found in fish, nuts and seeds, whole grains, green leafy vegetables, and beans.

The body needs vitamin D to absorb calcium.  Our best source of vitamin D comes from 15-20 minutes of daily sun exposure.  And, guess what?  Sunshine is FREE!  All you have to do is go outside and get some.  Vitamins A, D, E and K are all fat-soluble.  Diets too low in fat or fat-free do not produce adequate bile, and can inhibit absorption of these important vitamins and minerals.  EAT FAT!

Bone density is dependant on weight bearing exercises like walking, strength training, and running.  Make no bones about it - proper nutrition, sunlight and adequate exercise are all crucial to bone health.  Take a long walk, in the sunshine, to the local organic market and carry home a couple of heavy bags of nutrient rich foods to nourish your beautiful bones.  Check out these delicious bone building recipes.

Basic Beef Bone Stock
Bone Building Minestrone
Super Salmon Salad
Sauteed Cabbage, Carrots and Caraway
Chunky Oatmeal Walnut Chocolate Chip Cookies

Sources



2/09 THE CHOLESTEROL MYTH

High Cholesterol, low cholesterol, good cholesterol, bad cholesterol... it’s all bunk!  There are many misconceptions and myths about cholesterol you need to know.  If you are one of the millions of people who have been warned about the dangers of high cholesterol and heart disease, keep reading for some shocking new insight.

First and foremost, a few facts about this important substance:

  • Cholesterol is responsible for brain synapses (communication between nerve cells)
  • Vitamin D is synthesized from cholesterol by action of sunlight on skin (vitamin D is essential for bone health and protects against cancer)
  • Cholesterol is needed for absorption of fat soluble vitamins A, D, E, & K
  • Cholesterol repairs cells - “Cholesterol is being transported to tissues as part of an inflammatory response that is there to repair damage.” (1)
  • “Low-fat, low-cholesterol diets can be very unhealthy, especially for women. All our major hormones are made from cholesterol: estrogen, progesterone, cortisol, DHEA, and testosterone. If we don’t eat enough, our bodies divert cholesterol from our endocrine system to use for brain function and repair. When that happens, it’s almost impossible for our bodies to maintain hormonal balance.” (2)

The bottom line; cholesterol is imperative to good health and our liver manufactures it as needed.  Our body increases cholesterol as a reaction to inflammation and stress.  This is a normal response.  Our body is brilliant and is naturally self-protective.  Who ever created the human body and its miraculous functions is a super-genius. I’m just sayin’…

By implicating cholesterol as the culprit (as medical science and the pharmaceutical companies would have us erroneously believe) and taking statin drugs to lower our levels, we inevitably set the body up for failure.

Some nasty side effects of cholesterol lowering drugs (statins) include: nausea, hostility, depression, loss of mental clarity, amnesia and early onset senility (3), kidney failure, diarrhea, cramping in the legs, sleep disorders, constipation, erectile dysfunction (total bummer!), liver damage, destruction of CoQ10, and muscle degeneration. Egads!  With a list like that I would never put statin drugs inside my body. 

Contrary to popular belief high cholesterol is not the cause of heart disease.  Many recent studies indicate stress, bacterial infection and poor immunity as more probable causes (4) (5) (6).  Preventing heart disease is not about lowering cholesterol - cholesterol protects us, for goshsakes!  A better way to support heart health is to reduce or eliminate foods that can contribute to stress, poor immunity and overgrowth of bacteria.  Some common offenders:

  • Sugar increases stress hormone and feeds bacteria (7)
  • Excess caffeine increases stress hormone (8)
  • Eating sick and diseased animals living a stressed out life (factory farmed)
  • Consuming pesticide laden foods that damage the immune, reproductive and endocrine systems (9)
  • Chemicals and preservatives found in many packaged foods
  • Highly refined foods and excess refined carbohydrates

Reducing the risk of heart disease can be easy and delicious by choosing wholesome foods straight from the earth, naturally and ethically raised, without chemicals or preservatives.  Foods to include in the diet: whole grains, beans, vegetables, nuts, seeds, fruits, good fats, animals and animal products, including the much maligned egg and butter.  We beat the crap out of the poor little egg and butter back in the 1970’s when medical science recommended reducing saturated fat and cholesterol for heart health.  Today we know butter is better than margarine (hydrogenated fat) and many of the best nutrients reside in the infamous egg yolk (lutein, lecithin, vitamins A& D).  Just thinking about suffering through all those years of butter-less pancakes and yolkless egg white omelets makes me want to slap someone silly!

Besides proper nutrition and daily exercise, the heart needs emotional healing.  It’s important to practice forgiveness and compassion.  I’m practicing both of those emotions with regards to pharmaceutical companies and doctors prescribing harmful prescription medications.  They can’t possibly understand the ramifications of their actions.  Can they?  And, lastly… we need to give and receive love as often as possible.  As a matter of fact, I am sending everyone who has read all the way through this month’s topic a big, loving, cyber HUG!

Now get your cute buns into the kitchen and cook up this month’s heart healthy meal.
http://www.andreabeaman.com/recipe_february.html

For more delicious recipes pick up The Whole Truth Eating and Recipe Guide

Sources



1/09 MEALS THAT WORK!

Some folks dread stepping into the kitchen for fear they will be trapped for hours chopping, mincing, dicing, blanching and baking.  Visions of being chained to the stove slaving over hot burners all day and night run wild through their head. Oh the horror!  The mere thought of all that toiling and boiling can make someone flee out of the house and into the nearest pizza parlor seeking refuge. 

No worries.  Making meals that work helps cast aside those silly fears.  Cooking one main meal and utilizing the leftovers in various fun and delicious ways can save heaps of time (and drama!) in the kitchen. 

In one of my recent cooking classes I created a meal that consisted of:

Black Eyed Peas with Chorizo
Basic Brown Rice
Braised Red Cabbage and Kale
Winter Cobbler

If you can find the time (approximately 1½ hours) to cook one large meal that has a few components, it will give you many opportunities to transform leftovers into scrumptious dishes.  You can double the above recipes to ensure you’ll have extra food.  Here are some suggestions for leftovers:

 
Sunday
Monday
Tuesday
Breakfast
  Breakfast Porridge Oatmeal mixed with leftover Winter Cobbler
Lunch
  Black Eye Peas & Braised Cabbage Wrap Black Eyed Pea Soup with Whole Grain Bread
Snack
  Bean Bruschetta – drizzle bread with olive oil and sea salt.  Bake at 350 for 5-7 minutes. Top with Beans and Chorizo  
Dinner

Black Eyed Peas with Chorizo
Brown Rice
Braised Cabbage & Kale

Winter Cobbler
Peanutty Fried Rice (Eating & Recipe Guide, pg. 176) Sizzling Stir Fried Rice and Vegetables (Eating & Recipe Guide, pg. 188)

You can use leftover rice to prepare simple Breakfast Porridge.  The Beans and Chorizo could be combined with Braised Cabbage and Kale and wrapped in burrito for lunch.  A nutritious snack would be baked bread topped with Black Eyed Peas and Chorizo.  For dinner enjoy a quick Peanutty Fried Rice dish that takes approximately ten minutes to prepare.  To try an alternate breakfast you could sweeten oatmeal with leftover winter cobbler (its cooked fruit!) instead of sugar or maple syrup.  You could also make a Black Eyed Pea Soup or Sizzling Stir Fry for either lunch or dinner.

There are many ways to make your meals work for you.  You can find easy recipes in The Whole Truth Eating and Recipe Guide, or browse the recipe section on this website.
Don’t be afraid to get into your kitchen.  Your stove is not your captor… I promise.


12/08 WONDERFUL ONE POT MEALS

Recently, on Top Chef (season five, episode six), Martha Stewart judged the cheftestants on their ability to prepare a one-pot meal in under an hour.  Unfortunately, she was way off the mark with her final decision.  She chose the herb rubbed filet mignon with cauliflower puree as the winning dish.  Although I’m sure it was delectable, it certainly was not a one pot meal!  Using one pot for one ingredient, then cleaning it out and using it again and again for each remaining ingredient, plus adding a food processor into the mix (to puree the cauliflower) is NOT considered a one-pot meal.  Hosea Rosenberg should have won that challenge with his one-pot Paella.  He simply used one pot, one time, to make one delicious dish.  The cheftestants that used their pot more than once should have been disqualified.  Martha, Martha, Martha!  What the heck were you thinking?  We may need to send you back to the “big house” for that obvious culinary blunder.

One pot meals are a great cooking option for many folks because it cuts down on kitchen clean up.  How many of us can honestly say we love washing pots and pans?  I’m venturing to say, not too many.  As a matter of fact, one of the biggest complaints I hear from clients (besides a lack of time to get into the kitchen and cook for themselves), is they hate dealing with the cleanup after cooking.  Nothing elicits heartburn quicker than staring at a sink full of dishes piled ten feet high.  Ugh!

Have no fear.  Wonderful one-pot meals make it possible to enjoy fully-balanced delicious dinners (and lunches, too) without all the muss and fuss.  Check out these yummy recipes that are truly ONE POT meals for you to enjoy!

Sable & Soba Noodle Dashi

5 cups water
1 packet (3 grams) bonito flakes
1 strip kombu (5-6 inches)
2 carrots, cut on thin diagonals
2 inches ginger, peeled and minced
1/3 cup shoyu or tamari (wheat free)
2 tbsp. mirin
3-4 oz soba noodles (1/4 package)
2-3 shitake mushrooms , sliced thin
8-12 ounces sable fish fillet (black cod), cut into quarters
3-4 bok choy leaves, chopped
3 scallions, minced

Combine water, bonito flakes and kombu in a 3-4 quart soup pot.  Bring to a boil, cover and simmer 8-10 minutes.  Remove kombu and bonito flakes from the pot and discard.  Add carrots, ginger, shoyu and mirin.  Cook 2-3 minutes.  Add soba noodles and shitake mushrooms, cook 4-5 minutes.  Add quartered pieces of sable and chopped bok choy.  Cover and simmer 5-7 minutes.  Serve in individual bowls with each getting one piece of fish.  Garnish with minced scallions.  Yields 4 servings.

For more Wonderful One-Pot Meals check out December’s Recipes.


 
11/08 THE ORIGIN OF THANKSGIVING

In 1620, a boat filled with over one hundred people who were FED UP with the Church of England, took a journey across the Atlantic Ocean to settle in the New World.  Their original destination was somewhere in Virginia, but they were wildly blown off course and after a grueling sixty-six days at sea they finally landed in Plymouth, Massachusettes.

They arrived in the new world exhausted, hungry and weak, and too late in the year to grow crops. Without proper nourishment to revive and fortify their bodies, forty six Pilgrims died that first winter from disease and starvation. That was almost half the entire colony!   

Upon discovering this human tragedy, the native Indians selflessly taught the Pilgrims how to survive by hunting, fishing and growing foods indigenous to the land (corn, squash, barley, pumpkins, and beans).  In the autumn of that year an abundance of food was harvested.

The colonists, grateful for food, and ultimately for life, planned a feast inviting the local Indian Chief and his entire tribe.  This was to become known as the first Thanksgiving.  If it weren't for the generosity and selfless actions of the Indians, the Pilgrims may not have survived at all. 

It's too bad we couldn't retain that sense of gratefulness to the Indians or to the land that nourished us.  It didn't take long before we displaced the Indians and began polluting the land that sustains our very existence.  Ugh!  Sometimes... human beings suck at being human.

The original Thanksgiving promoted health and life on many levels.  The Indians and Pilgrims utilized local, seasonal and naturally grown foods, without the use of pesticides, growth hormones or antibiotics. And, the meal was freshly prepared with the intention of sharing the bounty of the earth, and a "gratefulness" for life.

When preparing holiday meals (or any meal for that matter) it's important to remember to give thanks to all the elements involved in the making of it; the rain that waters the thirsty fields, the sun that warms and nourishes all life on the planet (animal, vegetable, human), the farmer who tends the crops, the earth that shares with us her bounty, the friends and family that gather around the table, and of course, the chef that cooks the dinner.

And, no matter what happens this holiday season, it's important to remind ourselves to be grateful for all things; a roof over our head even if it leaks, a paying job even if the boss is a pain in the butt, great quality food even if it wasn't prepared by your favorite chef, and love even if you can't see it.  Love always resides inside your heart and is accessible at anytime and anywhere.  Happy Thanksgiving. 


10/08 EATING HEALTHFULLY ON A BUDGET

In these lean financial times its imperative that we learn how to cut corners and save some cabbage!  One of the best ways to achieve this is to cook healthy and delicious meals at home.  And, I'm not just saying that because I love to cook.... I'm saying it because it's true.  Check out the financial facts below.

BUY THE WHOLE BIRD
The cost of one chicken entree at an average restaurant can range from $15-$25.  That entree would give you one meal and possibly two if you were to take home leftovers.  If you purchased one entire chicken (naturally raised, organic) it would cost approximately $12-$18.  That whole chicken would give you two breasts, two legs, two thighs, two wings, liver, heart and neck, with leftover carcass to make a hearty stock.  Essentially, for less than the cost of one entree at a restaurant you could create 6-8 meals (or more) at home.

BROWN BAG IT
Packing your own lunch could save you big bucks, too.  For example, at a popular bakery chain in NYC a Chicken Curry Salad Sandwich costs $8.95 (not including tax).  An entire loaf of whole grain bread can be purchased for less than $4.00.  If we cook the meat from our whole chicken purchase above, we could create 4-6 home made chicken curry sandwiches or more for the price of one store bought lunch.

SUPPLEMENT WITH LEAN BEAN PROTEIN
Long considered the "poor man's meat," pulses and legumes provide good quality vegetable protein, carbohydrate, fiber, iron, folate, calcium, phosphorous and more.  You would think with all that good nutrition beans would cost a bundle, but they don't - beans are totally cheap eats.  One pound of dried organic beans costs approximately $2.29 and yieleds 9 servings.  Adding beans to your diet can help defray the cost of eating and improve your health at the same time.  

BUY IN BULK
Many health food stores have "bulk" sections that offer whole grains, beans, nuts, dried fruits and other items. Bulk foods generally cost less than pre-packaged foods because you're not paying for the pretty package.  All you need to do is store your bulk purchases in glass or plastic containers to keep them fresh.  Some examples of bulk saving are:

Organic Dried Beans in bulk are $2.29 per pound (16 oz) compared to $3.39 per 15 oz package
Organic Cranberries in bulk are $10.99 per pound (16 oz) compared to $4.29 per 4 oz package
Organic Rolled Oats in bulk are $1.40 per pound (16 oz) compared to $2.59 per 15 oz package
Organic Walnuts in bulk are $12.99 per pound (16 oz) compared to $7.79 per 6 oz package

Do the math - the savings when buying in bulk are pretty darn impressive. 

JOIN A CSA
Community Supported Agriculture (CSA) works like this: I purchase a share in a farm at the beginning of the year and the farmer invests my money in seeds, sowing the land, etc.  Weekly, the farmer drops off my piece of the harvest at a designated pick-up site. "For example, I pay $395 (not including meat and eggs) for approximately twenty-four weeks of produce. That comes out to $17 per week for two bags of food that could include two onions, one bunch of carrots, broccoli, Swiss Chard, a head of cabbage, five sweet red peppers, four frying peppers, three eggplants, two jalapeno peppers, butternut squash, one bunch of beets, fresh basil, eight small potatoes and two leeks (this is a sample week, the harvest varies each season).  That's a large quantity of organic food for a small price.  I could pay that same $17 (or more) for one meal and a cup of tea at a local restaurant." (1)

By purchasing and cooking food at home you can save enough money to finally purchase that summer beach house.  So c'mon... stop wasting money, get your apron on and start cooking!  And, please remember to invite me to the BBQ at your new beach house.

1 -  
The Whole Truth Eating and Recipe Guide

9/08 TRANSITION TO FALL

Transitioning our diet as the seasons change is a wise old tradition.  When our body is in harmony with the external environment, it runs more efficiently.  One of the best ways to achieve this balanced state of optimum health is to eat the food that naturally grows during each season.
As the fall season and cooler air descends upon us we need to alter our diet and incorporate heavier, more dense foods to prepare our body for the upcoming frigid winter.  If we continue eating cooling, summery foods especially, many watery/sugary fruits and vegetables, it can create a cold, damp condition in the body.  This, in turn, contributes to a weakened digestive system, lingering colds and flu’s, and other maladies.  It’s time to put down the watermelon and pick up the pumpkins!

By learning how to harmonize our internal environment (the body) with the external environment (the earth and it’s seasons), we can improve our health and immunity, too.  According to Traditional Chinese Medicine the flavor associated with Fall is pungent/spicy and is found in onions, garlic, leeks, scallions, daikon, ginger, cumin, coriander, hot peppers, celery seed, horseradish, curry, rosemary, oregano, mustard seeds, wasabi, nutmeg, cinnamon and other spices.

The pungent/spicy flavor in many of these foods can help inhibit the overgrowth of bad bacteria, and discharge excess mucus from the lungs and large intestine (nice bonus).  It’s good culinary advice to increase the use of many of these foods during the upcoming cold and flu season to keep the lungs clear.  Please remember that quantity changes quality and try not to overdo it with too many spices.  Just a little dab will do ya.

Some of the many foods available during the autumn harvest are winter squash, beets, turnips, rutabagas, celery root, cauliflower, broccoli, cabbage, carrots, kale, bok choy, collard greens, arugula, Chinese cabbage, Brussel sprouts, parsley, parsnip, pumpkin, lettuces, daikon, carrots, burdock, potatoes, onions, leeks, ginger and garlic.  Also, smaller less sugary fruits like blackberries, apples and pears thrive in the cool weather.  And, it’s a good time of year to incorporate heavier animal proteins like turkey, beef, duck, deer, buffalo, pork or others.   

The main key to transitioning healthfully to fall is to make your food taste absolutely delicious and enjoy the harvest!

For a complete seasonal eating guide and great recipes, check out The Whole Truth Eating and Recipe Guide 

 
8/08 CREATING A BALANCED MEAL


We’ve all heard that we need to “eat a balanced meal.” But, what exactly is a balanced meal? According to the US government’s My Pyramid, a balanced meal consists of grains, vegetables, fruits, milk, meat, beans and fats. That’s a nice variety of foods.

Giving the pyramid a closer look, I entered my height (5’4”), weight (128 pounds) and daily activity level (30-60 minutes). I was given my own personal pyramid that recommended 2000 calories per day. I don’t count calories, ever! I am more concerned about the quality of my food - it has to be naturally raised, organic, seasonal, etc. I thought 2000 calories seemed like a large quantity for my petite frame, so I continued to the pyramid menu planner and entered the foods I ate on that particular day. I wanted to discover just how many calories it is that I do consume. I ate multi-grain bread with butter and jelly, and a poached egg for breakfast, a handful of trail mix as a mid-morning snack, brown rice pilaf, turkey and cooked vegetables for lunch, a peach in the afternoon for snack, and fish with sauteed vegetables for dinner… and I can’t forget that large oatmeal, walnut, raisin cookie the size of my head. My total caloric intake for that day was 1561. The planner suggested I wasn’t eating enough calories and should increase dairy, fruit, and good fats to reach my 2000 calorie goal. According to the site, my next step to creating a balanced meal was:

Choose a fat-free or low-fat yogurt for a snack.
Have a cappuccino or latte with fat-free milk.
Use fat-free or low-fat milk instead of water in your oatmeal and hot cereals.
Make a smoothie in the blender from fruit and low-fat or fat-free yogurt.
For dessert, make pudding with fat-free or low-fat milk.
Use fat-free or low-fat milk when making cream of tomato or mushroom soup.

Egads! It suggested low fat or fat free dairy options. I do NOT eat fat-free or low-fat anything. Neglecting the fat always makes me crave more snacks and sugary foods (excess sugar turns to fat). And besides, the recommended amount of dairy (3 cups daily) would certainly increase my caloric intake and my body weight at the same time. I returned to the menu planner and entered a few more days of my usual summer eating habits, and the results all came back around 1600 or less. I decided to switch it up and enter the food I would normally consume on a cold winter day. I increased overall food intake and added hearty stews. My total intake for a winter day was 2109. Then I decided to enter what I eat before I get my menstrual cycle (oh the horror! my apologies to the men reading this). Butter, fat and red meat were all increased. It seems my caloric intake prior to my menstrual cycle was a whopping 2426! Thank goodness I don’t eat like that everyday.

It’s clear that my body’s caloric needs change on a daily, monthly and seasonal basis. In the winter my daily calories are 300-400 more than in the summer. And, when I get my period…. well I can eat like a linebacker.

I commend the US government for trying to help people figure out how much and what to eat, but they don’t take seasonality or daily/monthly cycles into consideration. Many of the government recommendations at mypyramid.gov are very good (eat whole grains instead of refined grains, variety of vegetables, fruits, beans, meats, good fats, etc.), but it’s imperative to understand a few basic rules when creating a fully balanced meal for your body:

• Every body is unique and has its own set of food requirements
• Do NOT adhere to a specific amount of calories, listen to what your body needs
• Some days you may need more food, some days you may need less
• If you live in a temperate/seasonal climate (like the Northeastern United States), your food requirements will change as the weather changes
• Nourish your body with some form of daily exercise, (even a 25-30 minute walk will do)
• Feed your skin with vitamin D fortified sunshine
Check out the government’s nutritional guidelines (http://www.mypyramid.gov) and combine it with some of the above suggestions. Keep a food diary for two weeks and write down how you feel both physically and emotionally after eating. That’s one of the best ways to get inside you and figure out your body’s needs.

For more guidance and support you can sign up for health coaching (http://www.andreabeaman.com/productsServices.html) and we can work on it together. And, check out August’s monthly recipes (http://www.andreabeaman.com/recipe_august.html) for a nourishing, seasonal and delicious meal.

 
7/08 SAVVY SEA VEGGIES


Sea vegetables (aka seaweeds) have been incorporated into the human diet since ancient times, and not just by the Japanese; Hawaiians, Koreans, Chinese, Maoris (New Zealand), Celts, Vikings, Romans, British, Scottish, Irish, American Indians and many others have derived numerous nutritional benefits eating these savory delicacies from the sea.

Rich in minerals and trace minerals, sea vegetables provide more than 50 essential elements required for the body’s physiological functions. Population studies show that people with diets high in sea vegetables have few symptoms of mineral deficiencies and longer life spans. And, sea vegetables have been used medicinally to treat hypertension, heart disease, goiter, kidney disease, ulcers, obesity, constipation, menstrual disorders, high cholesterol, cancer, radiation poisoning, heavy metal toxicity and more(1)(2). If this isn’t reason enough to begin eating these nutrient rich foods, I’ll give you one more … when cooked properly, they taste great!

Over the years, I’ve served sea vegetables to some very discerning palates (including my young nephews) and the consensus is “delicious!” Below are some popular sea vegetables and their notable properties.

Agar agar (kanten) – rich in calcium, trace minerals and fiber, agar contains no calories and is considered a natural laxative. It is quick cooking and perfect for making cooling desserts, aspics, and puddings.

Alaria – high in vitamin A, and a delicious when added to soups. You can also blanch, marinate or soak this sea vegetable to make it ready to use in other recipes.

Arame – rich in iron and calcium, this sea vegetable cooks quickly and has a mildly sweet flavor. Arame can be soaked and blanched for a few minutes or marinated.
.
Dulse – rich in iron, potassium, magnesium, calcium and phosphorous. We hit the mineral jackpot with dulse! Great to eat straight out of the bag as a snack or sprinkled on salads and soups (check for small shells and thoroughly clean before using).

Hiziki – this sea vegetable is the richest in calcium and potassium. It is legendary in the Far East for enhancing beauty and adding luster, strength and shine to the hair, skin and nails. Saute with a little oil for best tasting results.

Kelp – rich in glutamic acid that tenderizes and increases digestibility of beans. Also rich in iodine that stimulates the thyroid to burn fat. Can be roasted, fried, boiled, sautéed or marinated.

Kombu – rich in glutamic and alginic acid, and iodine. Alginic acid binds with toxins and heavy metals in the digestive tract and excretes them from the body. Kombu can be roasted, used in soup stock, boiled, sautéed (cautionary note on both kelp and kombu: they contain excessive amounts of iodine and can disrupt thyroid function if eaten in large quantities – small quantities of these powerhouse sea vegetables is best.)

Nori – highest protein content of all the sea vegetables and rich in Vitamin A. Traditionally used for sushi. Must be lightly toasted to bring out its’ sweet nutty flavor. Great shredded and used as a garnish for stir fries, soups, salads, and of course, used in whole sheet form to make sushi rolls.

Wakame – mild taste, soft texture, rich in vitamin C and B vitamins. This is the traditional sea veggie for miso soup, but can be used in any soup or marinated and used in salads.

Sea veggies have been around for a long time, so it may be a good idea to incorporate them into your diet so you can be around for a long time, too! Check out this month’s delicious recipes. They each contain a different type of sea vegetable in the ingredients. http://www.andreabeaman.com/recipe_july.html

And, if you want to try more sea veggie recipes you can find them at:
http://www.andreabeaman.com/seaVegetables.html

Or order The Whole Truth Eating and Recipe Guide:
http://www.andreabeaman.com/theWholeTruth_ERG.html

Sources
1. Sea Vegetable Celebration, Shep Erhart and Leslie Cerier, 2001, Book Publishing Company
2. Cooking with Sea Vegetables, Peter and Montse Bradford, 1985, Healing Arts Press


 
6/08 THE VITAMIN HOAX


Recent scientific studies have revealed shocking information about vitamin and mineral supplements. According to the Journal of American Medical Association, antioxidant vitamins increased a person’s risk of dying by up to 16%, The University of Washington found that vitamin E elevated lung cancer risk, and researchers at the National Cancer Institute found that men who took more than one multivitamin daily had higher rates of prostate cancer (1).

Animals in the wild do not need supplements to thrive and neither do humans. We are a part of nature and if we eat wholesome food provided by our environment, it contains all the elements we need in perfect balance (fiber, water, protein, vitamins, minerals, carbohydrates, etc.). Our body will use what it needs and naturally discard the waste. As discovered in many studies, overdoses of isolated supplements accumulate in the body and can wreak havoc on our internal system. In the short term supplements may do some good, but in the long term they can cause serious harm. (1)

 There are better and more delicious ways to get the vitamins and minerals your body needs without the toxic side effects. Below is a chart of some of many popular vitamins and minerals and the foods sources where you can obtain them safely and naturally (2).

VITAMIN / MINERAL

FOOD SOURCES

Vitamin A

Carrots, sweet potatoes, broccoli, dark leafy greens

Vitamin D

Salmon, fatty fish, eggs, sunshine

Vitamin B12

Shellfish, meat, fish, poultry, eggs

Chromium

Poultry, meat, whole grains, cheese

Copper

Beets, molasses, beans, whole grains, nuts

Iron

Organ meats, eggs, meat, poultry, green leafy vegetables, beets (there must be sufficient hydrochloric acid in the stomach for iron to be absorbed)

Magnesium

Whole grains and beans

Manganese

Nuts, seeds, whole grains, seaweed

Selenium

Whole grains, and meat

Iodine

Seafood, sea vegetables, sea salt

Vitamin C

Berries, fruit, green vegetables

Vitamin E

Vegetable oils, nuts, seeds, eggs, organ meats, whole grains

Vitamin K

Dark leafy green vegetables, whole grains, asparagus (most vitamin K is synthesized in the intestines by our friendly bacteria)

Folic Acid (folate)

Asparagus, green leafy vegetables, whole grains, meat

Calcium

Dairy food, salmon and sardines with bones, green vegetables, almonds, sesame seeds, tofu

Phosphorus

Found in most foods (deficiency of this vitamin is rare)

Potassium

Fish, legumes, meat, poultry, vegetables, apricots, sea vegetables, nuts, raisins, spinach

Silicon

Alfalfa, beets, green veggies, whole grains

Sulfur

Garlic, cruciferous vegetables, eggs, onions

Zinc

Meat, eggs, beans, whole grains

I encourage you to toss out your costly supplements and use that money to buy wholesome, natural foods. Then, get into the kitchen and cook up a delicious and nutritious meal like the one below:
Monthly Meal 

Sources

1. http://www.rd.com/living-healthy/are-vitamins-really-that-good-for-you-/article46647.html
2. Prescription For Nutritional Healing, Phyllis A. Balch, CNC, Penguin Books

 
5/08 LOCAL & SEASONAL EATING


The newest food trend, “locavore,” advises to eat what grows in our immediate environment.  The truth is… this is not a new concept.  Humans have traditionally eaten locally grown, seasonal foods for centuries.  Unfortunately, modern technology has changed our traditional way of eating and today every type of food is available at any time of the year regardless of the season or environment where it is grown.  This modern way of eating everything from everywhere not only destroys the environment by burning large amounts of fossil fuel to ship foods far away places, it weakens the digestive and immune system, and the entire body as a whole.  Egads!  All that destruction from something as simple as food?  If you are wondering how and why, keep reading.

There are many reasons why poor health results from consistently eating foods outside of our climate and season.  According to John Matsen, ND, “All plants contain potassium.  Generally, the more sun they’re exposed to, the more potassium and sugar they contain…. The high potassium and sugar levels alert your kidneys that you’re out in the hot sun (because these foods grow in sunny climates), and that your skin must be making lots of vitamin D.  Therefore, your kidneys don’t activate vitamin D, and you don’t absorb much calcium.  This results in low calcium levels, forcing the body to take calcium from other sources such as bones, teeth and membranes, thus weakening those structures.”(1)

 Another perspective from Traditional Chinese Medicine reveals that salads, vegetables and fruits are cooling to the body.  During the hot summer months this cooling effect can be quite beneficial for most people, but during the cold winter season, it can weaken the digestive system, contribute to candida yeast overgrowth, a damp spleen condition, gas, bloating, cold hands and feet and other more serious ailments.   

For our human body to function optimally, it needs to be aligned with the seasons and environment we live in.  As an added bonus, eating foods grown locally can also reduce and/or eliminate allergies entirely.  For example, if you eat the honey from bees that live in or near your area you are homeopathically ingesting allergy medicine.  The bees travel from various flowers to plants, to trees, and back to the hive carrying pollen on their fuzzy little bodies.  If you ingest honey with trace amount of pollens you can build your immune system internally, naturally.  If you are sick and tired of spending the spring, summer and fall months sneezing your head off and scratching your itchy eyes out, eat locally grown foods to help you find relief.

The easiest way to discover what’s available in your environment is to check out your local farmer’s market.  The traditional farmer can not grow something that is not compatible with his environment. You could also join a Community Supported Agriculture (http://veggies.home.mindspring.com OR www.justfood.org or www.localharvest.org/csa/) and get fresh produce, meat, and dairy products straight from the farmer, delivered once per week at a designated pick-up site.  This is a delicious way to support your health and the earth, too!  Below is an example of some of the vegetables that are available in a temperate climate.



VEGETABLES(2)

Spring
Early Summer
Late Summer
Fall
Asparagus
Baby Beets
Baby Carrots
Baby Bok Choy
Dandelion
Dill
Endive
Fennel
Fiddleheads
Garlic Scape
Green Beans
Herbs
Lettuces
Lemon Balm
Mizuna
Mushrooms
Parsley
Peas
Radishes
Scallions
Shallots
Spinach
Sprouts
Swiss Chard
Spring Onions
Sugar Snap Pea

Arugula
Broccoli
Broccoli Rabe
Carrots
Celery
Chicory
Collard Greens
Corn
Cucumbers
Escarole
Eggplant
Fiddleheads
Green Beans
Herbs
Endive
Lettuces
Mustard Greens
Okra
Peas
Peppers
Red Radishes
Snow Peas
Scallions
Shallots
Spinach
Summer Squash
Swiss Chard
Tomato

Arugula
Broccoli Rabe
Broccoli
Brussel Sprouts
Burdock
Cabbage
Carrots
Celery
Chicory
Collard Greens
Corn
Cucumbers
Escarole
Eggplant
Green Beans
Herbs
Endive
Lettuces
Mustard Greens
Onions
Peas
Peppers
Red Radishes
Snow Peas
Scallions
Spinach
Summer Squash
Swiss Chard
Tomatillos
Tomato

Beets
Broccoli
Bok Choy
Brussel Sprouts
Burdock
Carrots
Cabbages
Cauliflower
Celery
Celery Root
Daikon
Eggplant
Garlic
Ginger
Kale
Leeks
Lotus Root
Onions
Parsley
Parsnip
Potatoes
Pumpkin
Rutabaga
Shallots
Spinach
Squash
Swiss Chard
Tomatillos
Turnips
Watercress
Winter Squash


Sources

1. Better Nutrition Magazine, September 2004 pg. 30
2. The Whole Truth Eating and Recipe Guide, by Andrea Beaman, 2006, p.69.

 
4/08 INCREASING SEXUAL VITALITY & FERTILITY


According to Traditional Chinese Medicine (TCM) “jing” is the source of life, longevity and vitality. Jing is the deep essence we are born with, and is passed down from our parents and stored in our kidneys. Abusing the kidneys with a toxic lifestyle can drain our precious life essence, creating a deficiency of jing, resulting in impotence, reproductive disorders, and other illnesses. We cannot replace congenital jing (what we are born with) but we can enhance “acquired jing” from specific food and lifestyle choices.

Substances that can deplete the jing include toxins in food and the environment. The use of Genetically Modified foods and pesticides can impair sexual vitality and reproductive organs including; lowered libido, diminished sperm count, abnormal and dead sperm, increased sterility, miscarriage, reduced egg production, and birth defects . There are also some nefarious seeds on the market called “Terminator Seeds.” These seeds are genetically altered to produce sterile seeds. This forces farmers to purchase new seeds every year from Monsanto (the seed/chemical company). Pretty unethical business tactics to say the least! This also saturates the food supply with “sterile” products . Egads! If you are seeking to reproduce, I urge you to not eat any food that is incapable of reproduction. Energetically, this type of food has no reproductive capacity, no continual life-force. Organically grown foods, and Certified Naturally Grown foods prohibits the use of GE seeds.

Other factors that can exhaust the kidneys include excessive use of stimulants, coffee (caffeine), alcohol, drugs, stress, fear, overwork, cold foods (cold hard breakfast cereal with cold milk, too many raw salads, iced foods and drinks) and excess refined sugar.

Specific foods that can enhance acquired jing and increase reproductive capacity and overall vitality, include fish, beans/legumes, liver and kidney (organ meats), bone marrow, royal jelly, and cereal grasses (whole grains).

Beyond food, it is essential to exercise daily but, not to completely exhaust yourself! And, breathe deeply to promote optimum circulation, digestion and respiratory functions, that all enhance overall good health. George Ohsawa (a pioneer in Macrobiotics) said, “A good appetite for food and sex is health itself. Sexual appetite and joyful satisfaction are an essential condition of happiness.” These are truly words to live by!

According to the ancient teachings, food can nourish our mind and body, as joyful sex with a loving partner can, too. As an added bonus, sex can be a GREAT way to exercise and keep you breathing deeply. Ahhhhhhh!

For awesome libido enhancing recipes check out this month’s delicious recipes .

 
3/08 HEALTHY BONES

Our bones are designed to carry us upright for our entire lifetime. Unfortunately, millions of Americans are suffering from osteoporosis and other bone diseases. The bad news is Doctors are prescribing Fosamax to help build bones, and it comes with a slew of undesirable side effects; ulcers, liver damage, renal failure, and jaw bone decay to name a few.

The good news is our bones are living tissue and we can re-build them and make them healthy and strong by making better diet and lifestyle choices. Much of the food in the Standard American Diet is not a good choice for bones; soda, coffee, sugar, excess alcohol, prescription medications (blood thinners, thyroid hormones, chemotherapy, and statin drugs) can all contribute to bone loss. Excessive use of calcium supplements are not a good choice either, and have been implicated in calcification of the arteries and soft tissue, and kidney stones.

Better choices include calcium rich foods like dark leafy greens (kale, swiss chard, collards, mustards, watercress, etc), canned sardines and salmon (with skin and bones), broccoli, sea vegetables, oats, almonds, beans, sesame seeds and traditional bone broths, are all rich in calcium. Sulfur rich food is needed to repair bones – some sources include: eggs, cabbage, fish, garlic, kale and onions. And, vitamin K, essential for bone formation, can be found in asparagus, Brussels sprouts, beef liver, cauliflower, dark leafy greens, eggs, and whole grains.

The body needs vitamin D to absorb calcium. Our best source of vitamin D comes from 15-20 minutes of daily sun exposure. Vitamin D, calcium, and Vitamin K are all fat-soluble. Diets too low in fat or fat-free do not produce adequate bile, and can inhibit the absorption of these important vitamins and minerals. This is one of the reasons why modern women have higher rates of osteoporosis than men – women have a tendency to eat low-fat or no-fat diets. It’s time to really chew the fat, ladies!

Bone density is dependant on weight bearing exercises like walking, strength training, and running. Make no bones about it - proper nutrition, sunlight and adequate exercise are essential to your bone health. On the next sunny day, take a walk to the local organic market and carry home a couple of heavy bags of calcium, sulfur, and vitamin K rich foods to help nourish your beautiful bones.


 
2/08 THE CHOLESTEROL MYTH


Cholesterol has gotten a bad rap, and much of the information is misleading and harmful to health. First and foremost, a few notes about this important substance:

As you can see, cholesterol is imperative to health and our liver manufactures it as needed. Our body increases cholesterol as a reaction to both inflammation and stress.  This is a natural, healthy response (self-protective).  If we view cholesterol as the culprit and purposely lower our levels unnaturally with statin drugs, we inevitably set our body up for failure.

Some side effects of statin drugs include: nausea, hostility, depression, loss of mental clarity, Amnesia and early onset Senility, kidney failure, diarrhea, cramping in the legs, sleep disorders, constipation, erectile dysfunction, temperature regulation problems, severe nerve damage, liver damage, destruction of CoQ10 (vital nutrient for health), muscle degeneration and heart attack (the heart is a muscle).

Many studies indicate that cholesterol is NOT the cause of heart disease.  Stress, bacterial infection and poor immunity (that allows bacteria to proliferate) are more probable causes. (View Science Daily article, view Mercola.com article, view Nature Medince article).   If you are worried about your cholesterol level, a healthier way to lower it naturally is to reduce inflammation and stress, and increase natural immunity.

What causes stress?  What breaks down the immune system?  What causes bacteria to proliferate in the human body?  Many foods can wreak havoc our human body and contribute to all of these problems.  Some possibilities:

To avoid the above bodily stressors we need to eat what our ancestors ate: wholesome foods, straight from the earth, naturally and ethically raised, without chemicals or preservatives added.  Many delicious foods including whole grains, beans, animals and animal products (including the notoriously, and wrongly, maligned EGG.  Egg yolks are good for you - eat them for goshsakes!), vegetables, nuts, seeds, fruits, and good quality fats can help.  For information on how these foods and others can positively or negatively affect the body pick up The Eating and Recipe Guide and cook your way to a healthier you!

 
1/08 CREATING A FULLY BALANCED MEAL


This month's topic, Creating a Fully Balanced Meal, is one that has many people confused.  And, for good reason!  There is not one diet or one way of eating that is right for everyone. 

Every person is unique and, every person has his or her own individual needs.  For example Shaquille O'Neal, the popular basketball star, is 7 feet 1 inches tall and weighs three hundred and twenty five pounds.  He is a BIG man!  And, Madonna, the diva songstress, is 5 feet 4 inches tall and weighs one hundred and fifteen pounds.  Both of these people are human beings, yet they could never, ever, eat the same meal and feel fully satisfied or balanced. 

If Shaq were to eat Madonna sized food portions he would surely waste away and become as rail thin as J.J. Walker on Good Times (for those of you too young to know, Good Times was a fun tv sitcom in the 70's).  And, if Madonna were to eat what Shaq eats on a daily basis... well... let's just say she would become larger than life, literally!  

To help clarify this I went to MyPyramid.gov to find out what the government thought would be a healthy amount of food for Shaq to eat (7 feet 1 inch, 325 pounds), and the computer linked me to a page informing me that "the weight I entered is above the healthy range for my height," and then it recommended that I needed to lose weight.  Hah!  Very funny!  Sorry Shaq... the gov thinks you're a fatty.

Humans come in all shapes, sizes, and activity levels, and they live in many different climates.  All of these factors and many more create our food requirements and help us figure out what balanced meals could look like. 

Another fun example is when I input my own stats (5 feet 4 inches, 128 pounds) into MyPyramid.gov. It was recommended that I eat 2 cups of fruit per day and 3 cups of milk.  The computer program is not desiged to take into account that it is January in NYC and FREEZING outside!  My physical body has very little, if any, craving for fruit at this time of year. Fruit is energetically cooling (there's a reason why it grows during the warm months).  It doesn't matter that fruit has antioxidants, fiber and other things that are supposedly "good" for me - it's not the appropriate food for my body at this time of year and will not help me create a fully balanced meal.  During the cold winter months, I do use dried blueberries and cranberries in my oatmeal in the morning, and sometimes have a baked pear or apple at night, but it's certainly NOT two cups a day, every day, all year round. 

The other recommendation from MyPyramid was for me to drink 3 cups of milk... well that's just plain silly.  Milk is baby food.  3 cups of milk per day in my body would create a "baby body" - pudgy, plump, covered with cellulite ... just like a little baby.  I talk about the effects of milk (baby food) on the adult body in my book, The Whole Truth, How I Naturally Reclaimed My Health and You Can Too!  If you are struggling to lose that annoying excess flab or can't seem to locate your muscles under a layer of baby fat, it's worth a read.

A fully balanced meal changes throughout the year, according to the climate you live in, your weight, height, activity levels, gender, lifestyle, time of the month (!) - there are so many factors to take into consideration. 

It takes time to get to know your body and your own personal/physical needs and those needs will change throughout your entire life.  Sounds daunting, I know, but it's an innate knowledge we all have inside of us.  All living things know what to eat and how much. To learn more about what to eat according to your climate and season check out The Eating and Recipe Guide

For more in depth guidance sign up for Health Counseling and learn how to tap into your body's wisdom.

   


12/07 MEALS THAT WORK


Cooking is the ancient art of alchemy that transforms food into a delicious source of nutritious energy that feeds all of our cells.  Unfortunately, many of us are busy working long hours to make ends meet and don't have extra time to make home-cooked healthy and balanced meals.

This modern approach of neglecting ourselves (and our cells!) in a most basic way has left us subject to the fast food, junk food and processed food industries.  And, as witnessed by the increased rates in dis-ease and obesity, this way of eating is detrimentally affecting our health and energy levels.  Egads!  It's time to get back into the kitchen and cook up some nourishing food.

No matter what your current physical condition, it's never too late to reclaim health and feel your best - it just takes a some advanced planning and a little cooking savvy.  Don't be afraid... it's not as difficult or time-consuming as it may seem.  And, the benefits can be felt and seen in the physical transformation of your body when you begin to cook for yourself and your family.

One of the keys to making good food available is to spend a couple of hours once a week cooking the main staples of a balanced diet in bulk.  For example: cook a meal on a Sunday night that includes a pot of simple brown rice, and black beans.  From those two basic staples you can make some of the following meals throughout the week with minimal preparation:

Monday
Black Bean burritos

Tuesday
Peanutty Fried Rice

Wednesday
Sizzlin Stir Fried Rice and Veggies

Thursday
Pipin Pinto Bean Chili (swap the black beans for the pinto beans, and begin the recipe after the beans are already cooked)

If the rice and beans are already pre-cooked you can save hours in the kitchen, and save your health at the same time.  Life is delicious!

For more great recipes pick up the Whole Truth Eating and Recipe Guide.  And, cook your way to a healthier you!

 



11/07 UNDERSTANDING FOOD LABLES


Many health conscious consumers read labels to help guide thier purchases.  Unfortunately, many of the labels can be highly deceptive.  Egads!  What on earth are we supposed to do?  It's time to get to know what the food terms really mean.

ORGANIC
According to the USDA 100% Organic means the final product was free from synthetic fertilizers, pesticides, genetically modified organisms, irradiation, and antibiotic and hormone use in animals.  This is important, especially if you don't want food that's produced with chemicals and other synthetic and carcinogenic crap!  But... there's a snafu in the government's organic labeling process, and it affects the small local farmers.

"Producers who market less than $5000 worth of organic products are not required to become certified but must still adhere to the federal standards for organic production, product labeling and handling, including keeping appropriate records, and you cannot use the USDA seal." 1 

That basically means, small farmers, even though they may be growing things organically can NOT legally use the USDA "organic" seal.  Bummer for the little guys!  If you shop at a local farmers market ask how the produce and lifestock is raised - even though it may not be labeled, it may still be organic. 

And, there is a new movement happening that supports both the local farmers that can't get USDA certified and ensures products are grown with the highest priniciples and ideals.  It's a grass-roots organization that goes above and beyond the USDA standards for organic.  Check out
Certified Naturally Grown for more information.

FREE RANGE
Eggs and poultry can be labeled "free-range" or "free-roaming" if they have access to the outdoors.  This does NOT mean the animals actually make it to the outside.  "Access to the outdoors" could literally mean there is a small window or door the size of Alice in Wonderlands tiny little door, and that the animals never actually go through it.

PASTURE RAISED
Pasture raised means the animal has been raised on a pasture where they are able to eat grass, bugs, worms (and all the other delicious things they are naturally designed to eat) and have access to fresh air, sunshine and other aspects of nature.

GRASS FED
This means the animal was fed grass.  However, a "grass-fed" label doesn't mean the animal had access to the outdoors (it could be eating cut grass indoors), or that it was fed grass it's entire life.  Some grass-fed cattle are "grain-finished."  That means they were fed grains to fatten them up prior to slaughter.  Read the label carefully!

NATURAL
The "Natural" label has been horribly abused and it can basically be used on anything.  Natural products can contain chemicals, pesticides, synthetic hormones, genetically modified organisms...  not very natural at all.

There are so many other labels on food products in the market (healthy, heritage, fair trade, fresh, good source, fat-free, calorie-free) that it can make your head spin!  At the supermarket be weary of the labels, read them carefully, and shop wisely for the sake of your health. 

The best way to get to know what is really in your food, is to either grow it yourself (not very likely) or get to know your local farmers and ask how they are growing thier products.  Go to
localharvest.org or greenpeople.org to find a farm near you.  There is also a "Resources" list in The Whole Truth Eating and Recipe Guide.

http://asap.sustainability.uiuc.edu/org-ag/org-cert/


10/07 LOCAL AND SEASONAL EATING


Humans have traditionally eaten foods grown locally and seasonally.  However, modern technology has changed that natural way of eating and today every type of food is available at any time of the year regardless of the season or area where it is grown.

Unfortunately, poor health can result from consistently eating foods outside of our climate and season.  According to John Matsen, ND, "All plants contain potassium.  Generally, the more sun they're exposed to, the more potassium and sugar they contain... The high potassium and sugar levels alert your kidneys that you're out in the hot sun (because these foods grow in sunny climates), and that your skin must be making lots of Vitamin D.  Therefore, your kidneys don't activate vitamin D, and you don't absorb much calcium.  This results in low calcium levels, forcing the body to take calcium from other sources such as bones, teeth and membranes, thus weakening those structure." 1 

The above basically means a tropical fruit like a banana, when eaten in a temperate climate (USA) could potentially lead to bone loss.  Egads!  To learn more about eating the right foods for your climate check out Chapter 13, Seasonal Sustenance, in the
Whole Truth Eating and Recipe Guide.

From another health perspective Traditional Chinese Medicine (TCM) teaches that salads and fruits are cooling to the body. During the hot summer months that cooling effect can be beneficial to the body, but during the cold winter season, it can weaken the digestive system, contribute to candida yeast, gas, bloating and an inability to warm up (cold hands and feet).  If you are one of those folks that goes to bed with mittens and socks on.... you could be eating the wrong type of foods.  A simple remedy would be to change your food choices during specific times of the year and get in harmony with the seasons.

To function optimally, your body (and mind) needs to become aligned with the seasons and climate you live in.  It's easy to discover what's available at various times of year and in your particular climate by visiting a local farmer's market. 

You could also join a community supported agriculture (CSA) and get fresh produce, fruit and livestock products direct from the farmer once per week at a designated pick-up site.  Check out
justfood.org and localharvest.org to find a CSA or farmer's market near you. Trust me...your beautiful body, digestive system and bones will love you for it!

1. Better Nutrition Magazine, September 2004, pg. 30


 
9/07 ADRENAL SUPPORT


Many people complain about overwhelming exhaustion and an inability to recoup energy.  In our fast-paced society it is easy to fall prey to Adrenal Fatigue Syndrom (AFS) and Chronic Fatigue Syndrome (CFS).  Some of the common symptoms include:

Fatigue and lethargy (lack of energy in the morning even after a full nights
sleep)
Lightheaded or dizzy, and possible fainting upon rising from a lying
down position
Brain fog and fogetfulness (why am I reading this article? what
am I doing in this room?)
Poor immunity, high incidence of colds and flus,
slow recovery from infection
Craving salty and sugary foods for
energy
Unexplained hair loss
Nausea (and you're not
pregnant!)
Depression
Decreased sex drive (that would totally make me
depressed!)
Sensitivity to light and difficulty seeing at night
Sleep
difficulties
Tendency to startle easily
Darkness under eyes


When the body is under stress from infection, disease or emotional duress, the adrenal glands release cortisol (stress hormone).  AFS and CFS can result when the adrenals no longer meet the body's demand for cortisol.  The key to relieving this condtion is to reduce STRESS!

Substances that contribute to internal STRESS (and poor immunity) include:

Refined sugars
Artificial sugars (aspartame, nutrasweet, sucralose, etc.)
Chemicals, pesticides, food additives
Overeating simple carbohydrates (white bread, cookies, cakes, crackers, etc.)
Excessive caffeine and other stimulants
Alcohol and drug abuse
Fruit juices (spike blood sugar levels)
Soda (alters the PH levels making the blood more acidic)
Deep sea fish containing high levels of mercury
Overly spiced foods
Hydrogenated and partially hydrogenated oils found in many processed foods
High glycemic dried and/or tropical fruits


People suffering from AFS and CFS generally need more good quality protein and whole foods, and less refined carbohydrates and sugars.

Wholesome and nourishing foods to include in the diet are:

Essential fatty acids (fish, lean animal protein, nuts and seeds)
Legumes
Lightly cooked and steamed vegetables
Saturated fat to help stabilize blood sugar levels
Sea salt
Sea vegetables
Low-glycemic carbohydrates (brown rice and other whole grains, sprouted grain breads, winter squash, parsnips, etc.)

Not only what you eat, but how you eat can affect stress levels, too.  Walking or driving and eating at the same time creates stress.  Eating food while watching a horror movie (or the evening news which can be pretty horrible at times) can create stress.  It's imperative to sit down, relax, take a few deep breaths (or say grace) and get the body prepared for the meal.  When we are relaxed and fully prepared for digestion, the body will naturally absorb more nutrients.

Chill out, sit down and eat wholesome foods and you can rebulid your health and energy levels. Click on the link below for an adrenal nourishing meal!

New Recipes


 8/07 ENSURE A HEALTHY THYROID


The thyroid gland is located just below the center of the neck.  The thyroid is responsible for converting iodine into thyroid hormone.  Every cell in the body relies on thyroid hormone for regulation of thier metabolism.

Dysfunctions of the thyroid can be caused by an inadequate or improper diet.  Ideally, a fully balanced whole foods diet including whole grains, beans, vegetables, sea vegetables, animal protein and fruit, rich in the vitamins and minerals, helps benefit the thyroid as well as the rest of your beautiful body.

Foods that can contribute to enhanced thyroid health include natural unrefined, non-iodized sea salt.  Sea salt contains an abundance of minerals and trace minerals imperative to overall health.  "Iodized salt" (common table salt) focuses solely on iodine and neglects the balancing minerals and trace minerals, and can disrupt the body's natural process of absorption.

Sea vegetables can benefit the thyroid because they contain high concentrations of calcium, iron, phosphorous, potassium, sodium, zinc, magnesium, copper, chromium, vitamin A, vitamin B1, B2, B3, B6, manganese, iodine and more.  Click here for delicious sea vegetable recipes. 
Sea Veggies.

The thyroid takes in iodine and combines with tyrosine (amino acid) and is converted to T3 & T4.  A lack of tyrosine can lead to depression.  Natural sources of tyrosine include meat, fish, wheat, oats, almonds, lima beans, pumpkin and sesame seeds, and fermented foods like miso and yogurt.

Some common "healthy" foods can contribute to thyroid dysfunction. For example, goitrogens inhibit the body's ability to use iodine, promote goiter formation and act like anti-thyroid drugs.  Foods from the Brassicacae family (cruciferous vegetables) and others, contain these goitrogenic compounds: broccoli, cabbage, kale, collard greens, mustard greens, cauliflower, watercreass, brussels sprouts, radishes, turnips, bok choy, arugula, daikon and rutabaga.  Goitrogens are deactivated by HEAT.  These specific foods needs to be COOKED (most often).  Purchase the
Eating and Recipe Guide for over 100 healthy recipes.

Fermented soybean products, a healthy staple (in small quantities) in many Asian cultures, include tempeh, miso, shoyu, natto and tamari.  In America we've mass produced the soybean without properly fermenting it to release the antinutrients contained within, and it has become an unhealthy "health" food.  Improperly processed soy products have been linked with thyroid disease, digestive disorders and many other illnesses. 1

If you are suffering with thyroid disease it would be wise to consider altering your diet. If you need help figuring this out, you can sign up for health counseling and get the guidance you need.
Health Counseling

You can also take the Thyroid Health Hands On Cooking Class at the Open Center in NYC
Click here for details
Open Center - Healthy Thyroid Cooking Class

Check out this month's healthy thyroid cooking class menu - it's delicious!
Healthy Thyroid Menu


1.
http://www.mothering.com/sections/news_bulletins/august2005.html#soy


7/07 CHILLIN' & GRILLIN'


Like many folks I love char-grilled, fire-roasted, pan-fried and barbecued foods.  It is the epitome of summer flavor and outdoor fun.  Unfortunately, the process of cooking foods this way creates substances called heterocyclic amines (HCA).  Bummer!

These HCA's are mutagenic and carcinogenic molecules formed when food proteins and creatine (substances in muscle tissue) are exposed to high heat for a sufficient amount of time.  Ingesting HCA's has been linked with higher rates of cancer. (1)  

Thankfully, there are ways to reduce the formation of HCA's so you can get back to grillin' and chillin', and enjyoing the summer festivities!

  • Use lower heat and cook further away from the heating element (do not put meat directly onto the flame).  The chorus, "Burn baby burn" (from Disco Inferno) is not what you should be singing while manning the barbecue grill.
  • Grilling, barbecuing, broiling and pan-frying are the main cooking methods that lead to the formation of HCA's.  Lower levels are formed during baking and roasting.  And, methods like stewing, simmering, braising and deep-frying only create negligible levels of HCA's.  Keep this in mind and eat the foods with the lowest levels of HCA's most often, and the foods with the higher levels of HCA's less often.
  • The highest levels of HCA's are found in muscle meats, and grilled chicken is the worst offender!  Grilled chicken contains almost 10x the amount of carcinogenic HCA's than red meat.(2)  Egads!  Get that blasted bird off the grill and into a simmering pot of soup instead.  Opt for a naturally raised, grass-fed beefburger when you're grilling.
  • Vegetables and fruits do not form HCA's when cooked at high temperatures.  Skewer meats with veggies and fruits to create healthier grilling options (check out the recipes below from the Grillin' & Chillin Cooking Class for healthier options).
  • Grill meats for less time. The longer the meat stays on the grill the more HCA's are created.  Use smaller cuts of meat (reduces cooking time) and opt for medium or medium rare rather than well done.

    The information about HCA's is troubling, but it does NOT mean you can never eat blackened, barbecued or char-grilled foods again.  There is a certain amount of carcinogenic compounds the human body can handle, especially if we're combining it with antioxidant rich fruits and vegetables.  It is when we eat excessive amounts of HCA laden food that can lead to health problems.  Cook smaller portions of meat for shorter periods of time, and you can fully enjoy healthier grilling and summer fun!

    For healthy grilling recipes and foods with fire-roasted flavor check out this delicious menu:
    Grillin' & Chillin Menu

    1.  http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines
    2.  http://www.cancerproject.org/media/news/fiveworstfoodsreport.php 


 6/07 WHAT'S IN SEASON?


Berries, berries, berries and more berries; sweet, succulent, juicy, and mouthwateringly delicious! 

Beyond thier scrumptious flavor, berries are high in Vitamin C, folic acid, potassium, fiber and are a rich source of phenols, ellagic acid and anthocyanins (potent antioxidants that reduce inflammation, protect against heart disease and have anti-cancer properties).   Wow, all that and yummy too!  Life is delicious.

Strawberries, blueberries, blackberries and raspberries are easily perishable items and should be purchased only a few days prior to use, and preferably at your local farmers market so you can taste their sweet flavor at the peak of ripeness.

Choose berries that are firm, plump, and free of mold.  Berries are available in the greatest abundance from the spring through the mid-summer - with the exception being blackberries which are available through summer and into late fall.

Berries add superior flavor and taste to any meal.  They can be enjoyed with your morning breakfast cereal, in salads, pureed into dressings, cooked with sauces or as desserts... there are so many ways to eat them and reap thier nutritional benefits.

Check out this easy and delicious dessert:

Simple Strawberry Sorbet

For more great recipes purchase the Eating and Recipe Guide today.

Enjoy the flavors of summer!



5/07 LOCAL IS THE NEW ORGANIC!


Eat local!  That's the buzz in the world of healthful eating.  To eat "local" literally means to buy and eat the food that is grown in the area where you live.  This traditional way of eating is one of the best ways to support your health, the integrity of the environment, and your community, too.

The average item in your grocery store travels more than 1500 miles from where it is grown to where it is purchased.  Transporting foods from long distances creates major environmental damage; it adds to carbon dioxide emissions and air pollution that contribute to global warming, ozone damage, smog, and more.

Eating locally grown food saves on transportation costs and reduces the amount of "food miles" your produce has to travel.  Locally grown food is fresher, tastes better and has superior nutritional value (it's picked when it's ripe and chock full of nutrients).  Most local food has been picked 24 hours or less before it gets to you.  Talk about fresh!  On the contrary, food that needs to be shipped across the country (or from another country entirely), is picked unripe, diminishing both taste and nutritional value.

The flavor of locally grown, seasonal food can not be beat - that's why most of the top restaurants in the world use local foods.  There's nothing like it.   

Eating local also keeps you in harmony with the seasons.  This helps sustain your physical body (aligns you with nature), and enhances the strength of your kidneys!  Whew!  There are so many benefits from eating locally grown foods. 

Below are some tips on how to get some of this fabulous, fresh food into your home:

1.  Shop at your local farmers market
2.  Join a Community Supported Agriculture
3.  Buy from a local food co-op
4.  Support restaurants that buy locally produced food
5.  Grow your own food in your garden or in a community garden plot

Check out some of these websites to help you find a local market, CSA, Co-op, or Community garden or restaurant near you:
www.localharvest.org
www.eatwellguide.org
www.justfood.org

After purchasing fresh, local food, put it to good use with seasonal recipes.  Click on the link below to learn how to create a fantastic meal!

Local and Seasonal Eating Cooking Class Recipes

Learn how to cook (and taste!) delicious seasonal meals at the next cooking class.  Click below for details.
Cooking classes


4/07 ENHANCING SEXUAL VITALITY AND FERTILITY


According to Traditional Chinese Medicine "jing" is the source of life longevity and vitality.  If our life-source is healthful, the desire for sex and the ability to reproduce and perform is strong.  Our Jing is the deep essence we are born with, and it is passed down from our parents (congenital) and stored in the kidneys.  Abusing the kidneys with a toxic lifestyle can drain that life essence creating a deficiency in jing resulting in impotence, reproductive disorders, infertility and other illnesses.   We cannot replace congenital jing (what we are born with) but we can enhance "acquired jing" from specific lifestyle and food choices.

Substances that deplete the jing and kidneys include toxins in the food and the environment.  The use of Genetically Modified foods and pesticides reduces sexual fertility and impairs reproductive health including; lowered libido, diminished sperm count, abnormal and dead sperm, increased sterility, miscarriage, reduced egg production, and birth defects. (Source: Sex, Lies and GMO's, by Alex Jack, Planetary Health/Amberwaves, 2002).

Other factors that exhaust the kidneys include exessive caffeine intake, alcohol, drugs, chronic stress, fear, overwork, too much sex (imagine that?), and a diet filled with refined foods and sugars.

Specific foods that can enhance acquire jing and increase reproductive capacity and sexual vitality include organically grown foods that contain the energy within them to sprout and grow.  Learn more about this in
The Whole Truth - How I Naturally Reclaimed My Health and You Can Too!  Chapter VI   Energy = Quality of Food.  Other foods that nourish jing include fish, beans/legumes, liver and kidney (organ meats), bone marrow, royal jelly and cereal grasses (whole grains).

Beyond food it is essential to exercise daily (but not to exhaust yourself!) and breathe deeply to promote optimum circulation, digestion and respiratory functions.  If the health of the body is good it increases the ability to perform and reproduce.

George Ohsawa (a pioneer in macrobiotic food theory) said, "A good appetite for food and sex is health itself.  Sexual appetite and joyful satisfaction are an essential condition of happiness." (Source: Zen Macrobiotics by George Ohsawa, 1995, p.35).

Healthful, delicious food can nourish the body and mind, as joyful sex with a loving partner can too.  Not only that but, sex is a great way to exercise and help you breathe deeply.  So... grab someone you love, make them a delicious health-promoting meal and have some fun!  You can find great tasting recipes in
The Eating and Recipe Guide - Better Food, Better Health.

   
3/07 BONE HEALTH


Millions of Americans are suffering from osteoporosis, osteopenia and other debilitating bone diseases.  This is a recent phenonmenon.  Our ancestors had strong bones that carried them upright throughout thier entire lifetime.  What are we doing differently that is destroying our internal foundation?

For starters, the standard American diet contains many foods that directly contribute to an overall weakening of the bones.  Some of the calcium leaching culprits include: soda (one of the worst offenders!), sugar, highly processed and refined foods, coffee, excess alcohol consumption and prescription medication (blood thinners, thyroid hormones, chemotherapy and statin drugs).

Some people think ingesting calcium supplements is the answer.  Excessive use of calcium supplementation has been implicated with extreme lethargy, impaired absorption of iron, zinc and manganese, calcium deposits in tissues throughout body, mimicking cancer on X-ray, calcification of the arteries, and kidney stones. - 1, 2

Better sources of calcium can be naturally found inside many foods; dark leafy greens (kale, collard greens, watercress, cabbage, etc.), sardines and salmon with bones, broccoli, sea vegetables, oats, almonds, beans, sesame seeds, whole grains and traditional bone broths (stock made from bones).

The myth is we only need "calcium" to build our bones, the truth is, we need much more than just calcium!  We need a wide range of vitamins, minerals, fats, protein and adequate exercise and sunshine.  The body needs vitamin D, from the sun, to best absorb calcium.

So take a long walk, in the sunshine, to your local organic market and carry home a couple of heavy bags of vitamin and mineral rich foods to help nourish your beautiful bones.  Or take a Bone Health cooking class and enjoy a delicious bone-building meal.  Check out the events schedule for the next class.

Bone Health - Cooking Class

1 - http://1stholistic.com/Nutrition/hol_nutr-toxic-dosages.htm
2 - http://www.medicinenet.com/script/main/art.asp?articlekey=1887



2/07 NATURAL BEAUTY TIPS


If you observe a polluted body of water you would notice a few things; it's murky, usually has an offensive odor, and not much, if anything, can healthfully survive in it.

The human body is made up of 70% water (more or less).  It is literally a body of water.  And, a very similar thing happens when we pollute our internal body of water.  Our cells and skin become murky, dull and lifeless too.  Eeek!

To help retain a beautiful glow, it's imperative to start filling the body with foods that are free of pollutants, toxic waste, chemicals (pesiticides, herbicides), heavy metals (found in large predatory fish), aluminum, and other garbage.  Below are helpful tips for achieving natural beauty:

1.  Drink water!  Water is literally the fountain of youth.  Water hydrates all of our cells keeping them moist and plump, and it acts as an internal moisturizier.  Water helps flush waste out of the body.  Drink 4-8 glasses of water (or more) per day.  Chug a lug!  With every glass of water you are becoming more beautiful.

2.  Buy organic, naturally raised produce and animal products.  These foods are free from pesticide and other chemicals that pollute your internal body of water.  Scientific testing proves these foods contain higher concentrations of all vitamins, minerals and antioxidants.1  Antioxidants are the free radical scavengers that help slow the aging process.

3.  Keep your system running smoothly with high fiber foods.  A back-up of waste (constipation) contributes to toxic overload.  Whole grains, beans, vegetables and fruits contain both soluble and insoluble fiber to help move waste out of the body in a timely manner.

4.  According to the wrinkle cure guru, Nicholas Perricone, "Protein is absolutely essential for repairing free radical damage.2"  Adequate protein is needed for cellular repair - eat naturally raised or wild animal products. 

5.  Essential fatty acids (EFA's) that help to reduce inflammation are found in fish, nuts and seeds, grass-fed/naturally raised animal meats, olive oil, sunflower oil, walnut oil and nut butters.  So many EFA's to choose from!  Eat some.

6.  Reduce stress!  According to studies there is a direct link between long-term emotional stress and premature aging.3,4  To help alleviate stress, reduce or eliminate the food sources that directly contribute to it: sugar, chemicals, caffeine, nicotine, drugs and other stimulants.

To learn more about the best foods for your body, beauty and health, set up your health program today.  Click below to read more about it.
Health Programs

1.http://www.newstarget.com/001408.html
2. The Wrinkle Cure, Nicholas Perricone, M.D., Warner Books 2000, p. 107
3.
http://www.washingtonpost.com/wp-dyn/articles/a20394-2004Nov29.html
4. http://www.cbsnews.com/stories/2005/08/25/60II/main796002.shtml



1/07
A SALTY SITUATION


Researchers at Albert Einstein College of Medicine say healthy partcipants in a large government clinical trial who restricted their salt intake to less than 2300 miligrams were 37% more likely to die of cardiovascular disease.  It was also stated that low sodium diets set the stage for diabetes by encouraging insulin resistance (A Pinch of Controversey Over Salt in the Diet, Newsday, 2/22/06).

This current scientific information goes against what many health care professionals have been telling us for the past century... and I completely agree with it.  Salt is imperative to our health!  Sodium helps carry nutrients into our cells, balances blood pressure and regulates many other bodily functions, too. 

Unfortunately, both the article and the government study neglected one very important factor - the quality of our salt determines the quality of our health.  Refined, iodized commercial table salt that has been stripped of its essential nutrients contributes to high blood pressure, thyroid disease, heart disease, osteoporosis, weight gain and cancer.  And, most refined and packaged foods on the market today contain this unhealthy type of salt.

Unrefined sea salt on the other hand, contains an abundance of minerals and trace minerals that benefit health, regulate extracellular fluids and balance the body.  We definitely need sodium, but we need good quality to improve our health and keep us properly functioning. 

You can purchase unrefined, non-iodized, and naturally processed sea salt at any local health food store, Wild Oats, Whole Foods Market, Trader Joes, Gourmet Market or other specialty store.

To improve your knowledge and your health, read more about sea salt and other health-promoting foods in Chapter 6 of
The Whole Truth Eating and Recipe Guide - Better Food, Better Health.


12/06 THE GIFT OF GIVING


After the holiday gifts have been opened, and the wrapping paper and bows tossed in the trash, there are still many gifts you can give your loved ones, friends and colleagues throughout the year that may have an even greater effect on them, and you too.

1. Give a Genuine Compliment
Take a look at the people around you and find something about them you truly appreciate.  It could be a personality trait, the way they dress, how they handle themselves in a situation, thier generosity... it could literally be anything.  Make it a point to find something great and then tell them what it is.

2.
Give Someone the Opportunity to Be Heard
Consciously zip your lip and give someone the opportunity to share thier thoughts, speak thier mind, voice an opinion or expand upon an idea without interruption.  It doesn't matter if you agree or disagree with the subject matter, just let the other person fully share thier experience.  Shhhh!

3.
Give Someone a Break
Take a load off a loved ones shoulders and let them relax.  Do the dishes, pick up the dry cleaning, rake the leaves, stop nagging (!).  Literally put yourself in someone elses shoes for five minutes and watch what happens.  It may help to increase the level of compassion and understanding in your life.  Or, you could offer a five minute break in the form of a loving shoulder massage.  Stand behind your partner and gently knead thier shoulders to help them release stress and relax.   

4.
Give the Gift of Your Presence
Make plans with people and show up.  Your presence could help to brighten someones day (aunt, uncle, mom, pop, a relative in a nursing home, friend).  Share your self, be available, loving and supportive.  You are a gift, share yourself.

5.
Give a Hug
Besides keeping you warm on a cold winter day, hugs are the kind of gift you can receive something in return.  As you hug someone, you are hugged right back.

These gifts cost no money, yet can amount to so much.  Give them as often as you can and enjoy a happy, healthy and loving New Year!



11/06 SURVIVING THE HOLIDAYS


Below are seven simple steps to help you experience the holidays without expanding your waistline!

1. Eat Regular Meals
If you skip meals in an attempt to save calories you can leave your body in a state of starvation.  If you arrive at a party or family gathering famished, you may be more likely to gorge on anything and everything you see.  East normally and sensibly throughout the day (balanced meals) and your body will nutritionally be satisfied with no physical need to binge.

2.
Eat a Normal Sized Portion
Holiday time brings a wide variety of rich and delicious food to the table.  It's easy to let our eyes have a feast and overfill the plate.  Treat a holiday meal as you would any other meal; enjoy a little bit of everything, and remember to take human bites!

3.
Eat Mindfully
Be conscious of food and savor every mouthful by using your senses.  Look at the food on your plate.  Is it colorful?  Does it look appetizing?  Inhale the aroma of the food.  Is the scent appealing?  Place a small amount of food inside your mouth and feel it's texture.  Is it creamy, crunchy, or crispy?  Taste the food; is it sweet, salty, bitter, pungent, or spicy?  If you can allow yourself to experience food more intimately the first time, you may have no need for second or third helpings.

4.
Freedom
Give yourself freedom to eat anything you want.  Do not forbid any specific food otherwise you might create an unhealthy obsession for it!  Forbidding food oftentimes causes overeating of of other foods in search of something to satisfy the initial craving.  And, you may eventually wind up eating the "forbidden" food anyway.  Let yourself fully enjoy whatever you want. Just remember tips #2 and #3: mindfully eat a normal sized portion.

5.
Bring a Dish
Make your favorite holiday dish using the best quality organic ingredients and put an extra dash of love in it.  Sharing food with family and friends is a great way to express your creativity and show affection to those you love.

6.
Exercise, Exercise, Exercise
Even though you may be away from home and your regular exercise routine, it's wise to get your body moving wherever you are.  Take a walk with a friend or family member before or after dinner.  Ask if they belong to a gym and would want to go for a workout with you.  Exercising with a new partner is a great way to bond over the holidays while keeping your physical body healthy at the same time.

7. 
Enjoy Yourself
This last healthy tip is self-explanatory.  Happy Holidays!

Check out
The Whole Truth - How I Naturally Reclaimed My Health and You Can Too for more great tips.


     
10/06 GOOD FOOD, GOOD MOOD


According to nutritional research, "What and when you eat, even at a single meal, can affect whether you feel happy, sad, irritable, alert, calm or sleepy.  Choose the wrong foods (or skip a meal altogether), and you might exacerbate an already stressful or emotional day." 1

One of the reasons is due to Serotonin; a neurotransmitter that regulates sleep, sensory perception, moods, depression and other bodily functions.  Low levels of serotonin contribute to muscle weakness, disrupted sleep, depression and intense carbohydrate cravings.

Specific foods rich in tryptophan (an amino acid), protein and carbohydrate can all increase the release of serotonin helping us feel better and more relaxed.  Not just any old carbohydrate will do the job successfully though.  Highly refined carbohydrates (pastries, sugar, cakes, cookies, white bread, etc.) contribute to erratic blood sugar levels prompting emotional highs and lows that can result in mood swings and depression. 

"Whole grains (whole wheat, brown rice, oatmeal): triggers a slow, sustained release of insulin that lowers blood levels of most large amino acids except tryptophan, which remains in the blood and can enter the brain.  As a result, serotonin levels rise gradually, and blood-sugar levels remain stable, without the rise and fall experienced with sugar or refined grains."
2

Foods rich in B vitamins and folate are also beneficial as they are involved in the formation of neurotransmitters (serotonin).  Foods containing B vitamins and folate include whole grains, legumes, seeds, nuts, potatoes, brussels sprouts, leafy greens and many other vegetables.  Foods high in the amino acid tryptophan include eggs, meats and dairy. 

The scientific data proves that it makes sense to eat nutritionally balanced meals to enhance our mood.  But, the best proof is to include wholesome, delicious food into your daily diet and see how you feel.  Good food can create a good mood.  Taste some of the recipes below and see for yourself.

Good Mood Recipes

For more fabulous mood-enhancing recipes check out the  The Whole Truth Eating and Recipe Guide , and eat your way to a brighter day!

1. Happy Meals, By Elizabeth Somer, R.D., Natural Health Magazine, October 2006, pp. 85-91
2.
http://pages.prodigy.net/unohu/topics_sero.htm

9/06 TRANSISTION TO FALL FOODS

When the human body is in harmony with the external environment, it can run more efficiently.  One of the best ways to achieve this balanced state of optimal health is to eat the foods that naturally grow within each season.

For example, if we continue eating cooling, summery foods (especially too many fruits and raw salads) as the weather grows colder, it can contribute to lingering colds, flus and other maladies.  According to Traditional Chinese Medicine these foods can create a cold/damp condition in the body and won't benefit our health during the colder seasons. 

The autumn harvest is abundant with hearty produce that have a beneficial effect on the body at this time of year:
winter squash
beets
turnips
rutabagas
celery root
cauliflower
broccoli
cabbage
carrots
kale
bok choy
collard greens
arugula
brussel sprouts
parsley
parsnip
pumpkin
potatoes
onions
leeks
ginger
garlic
apples
pears

Heat up the oven and roast some of these fall vegetables/fruits to help warm up your body. 
Check out these great fall recipes and enjoy this tasty harvest!

September Recipes

To learn more about eating with the seasons and what foods are available at each specific time of the year order The Whole Truth Eating and Recipe Guide.


8/06 LOCALLY GROWN FOODS


Local is the new organic.  That's the buzzword in the world of health.  To eat "local" literally means to purchase food that is grown in your surrounding area.  This traditional way of eating is one of the best ways to support your health, the integrity of the environment, and your community too.

First and foremost, eating locally grown food saves on transportation costs and reduces the amount of food miles (the distance your food travels from where it is produced to where it is purchased).  The fossil fuel burned to transport foods over long distances creates major environmental damage; it adds substantially to the carbon dioxide emissions and air pollution that contribute to climate change, ozone damage and more.   Which is why "food miles" matter.  The average food item in your grocery store travels more than 1500 miles from where it is grown to where it is purchased.  That's a long haul!

Locally grown food (purchased from a farmer's market or CSA) is fresher, tastes better and has superior nutritional value to conventional supermarket food.  Most local food has been picked fresh and ripe 24-hours or less before it gets to you.  On the contrary, food that needs to be shipped accross the country, or worse yet from another country entirely, is picked unripe diminishing both taste and nutritional value.  When food is picked at the peak of ripeness it has naturally acquired an abundance of essential nutrients from the growing process.  Besides enhanced nutritional value, the flavor of fresh local food can not be beat.  This is why most of the top restaurants in the world use locally grown fresh food. 

Eating local also keeps you in harmony with the seasons, helping sustain your physical body (aligning you with natural weather cycles), and preserving the integrity of the environment.

There are many ways for you to eat locally grown food to support both your health and the environment:

1. Shop weekly at your local farmers market
2. Join a Community Supported Agriculture (CSA)
3. Buy from a local food co-op
4. Support restaurants that purchase locally produced food
5. Grow your own food in your garden or in a community garden plot

For information on how/where to locate any of the above go to
localharvest.org and put in your zip code.

To learn more about local eating and the beneficial effects on your body check out
The Whole Truth Eating and Recipe Guide.


    
7/06 COOLING SUMMER FOODS


The food we eat can have a warming or cooling effect on the body.  Besides drinking plenty of water to hydrate your system, In the hot summer months it's wise to the eat foods that can naturally cool the body and keep you from overheating.

Foods that contain a high water content are generally considered cooling foods.  Most fruits and vegetables fall into this category and can include:

Cucumbers
Tomatoes
Summer Squash
Zucchini
Bell Peppers
Eggplant
Lettuces
String Beans
Watermelon
Berries
Plums
Cherries
Nectarines
Peaches, etc.

Land animals on the other hand, have warming properties (beef, chicken, eggs, turkey, duck, buffalo), but most fish and seafood (sea vegetables too!) are cooling to the body and are a great addition to a summer diet.  Click on the link below to try some delicious cooling summer recipes:
 
Cooling Summer Recipes

For more information about the energetic properties of specific foods, and when is the best time of year to eat them, check out  the Whole Truth Eating and Recipe Guide.  It's ripe with information to help you get your body balanced, healthy, energized and chilled out when you need it!


   
6/06 BONE HEALTH


Our bones are designed to carry us upright for our entire lifetime.  Unfortunately, millions of Americans are suffering from osteoporosis and debilitating bone diseases.  Doctors are prescribing Fosamax and other prescription medications to help build bones, but it comes with a slew of undesirable side effects; ulcers, liver damage, renal failure, and jaw bone decay, to name a few - not only that, the bones become dense but also more brittle after 5-6 years on those drugs. 1,2

The good news is that our bones are living tissue and we can re-build them and make them healthy and strong by making better diet and lifestyle choices.  Unfortunately, much of the food in the Standard American Diet is not a good choice; soda, sugar, excess alcohol, prescription medications (blood thinners, thyroid hormones, chemotherapy, and statin drugs) all contribute to bone loss. 

Excessive use of calcium supplements is not the answer either as they have been implicatd in calcification of the arteries and soft tissue, and kidney stones. 3, 4

It's imperative to make better food choices to help build bone strength.  Bone building food sources include calcium rich foods like leafy greens (kale, collard greens, watercress, broccoli), sardines with bones, sea vegetables, oats, tofu, dairy (although not recommended) almonds, beans, sesame seeds, and bone broths.

There's more to bone health than just relying on calcium - we need a wide variety of nutrients.  Sulphur rich foods are vital to repairing bones - sources include eggs, cabbage, fish, garlic, kale, onions.  Vitamin K is essential for bone formation and can be found in asparagus, brussel sprouts, beef liver, cauliflower, dark leafy greens, eggs, and whole grains.

The body needs vitamin D to absorb calcium, and our best source comes from 15-20 minutes of daily sun exposure.  You do not need to go out and bake in the sun (that's not healthy!), but exposing your body to a daily dose of sunlight is healthy and good for your bones.

Bone density is dependant on weight bearing exercises like walking, strength training, and running.  Make no bones about it, proper nutrition, sunlight and adequate exercise are essential to bone health.  So... take a long walk outside in the sunshine to your local health food market and carry home a couple of heavy bags of calcium, sulfur and vitamin K rich foods, and nourish your beautiful bones!

For bone building recipes check out
The Whole Truth Eating and Recipe Guide.

1. Fosamax - Jaw Death
2. Merck - Fossy Jaw
3. Arizona - Education, public health
4. Holistic Nutrition


   
3/06 ACHIEVING YOUR IDEAL WEIGHT


The first step to achieving your ideal weight is to STOP dieting!  Yes, it's true.  Dieting will keep you overweight and feeling deprived.  Reaching an ideal weight can be painless and easy when we make simple diet and lifestyle impovements.

Some of the biggest culprits for weight gain include eating highly refined foods like sugar, flour products, snack foods (pretzels, chips, etc.).  These foods are lacking vital nutrients, have little or no fiber and a high glycemic index that causes blood sugar spikes and crashes, setting you up for craving more refined foods.  It's a vicious cycle.

Other diet disaster foods include anything that's labeled "fat free" or "sugar free."  These foods are usually loaded with artificial sweeteners and other chemicals that the body doesn't know how to process.  Chances are if it's "free" you'll be paying for it with your health.

Better quality foods to help you feel great and reach your ideal weight include whole grains, beans, fish, lean animal proteins, vegetables, fruits and nuts and seeds.  You can read more about what to take out, and what to put into your diet, and how to make them taste absolutely delicious in
The Whole Truth Eating and Recipe Guide.  There are over 120 tasty recipes and information you need to know to help you look and feel your best.

It's important to remember that a "diet" is a temporary thing, but a lifestyle improvement can last forever.  Some simple improvements you can make are:

1.  Sit down to fully balanced meals.  This reduces physical cravings because your body will be nutritionally satsified.
2.  Drink Water!  Water is the best liquid for your system.  It hydrates all your cells and helps the body run more efficiently.
3.  Be patient.  Change doesn't happen overnight.  It took time to gain the weight, and it'll take time to lose it.
4.  Relax.  If you are stressed about your weight your body will release the stress hormone, cortisol.  When cortisol is released, digestion stops and the body stores food instead.  To reduce stress, take 5-10 deep breaths before eating.  This will help you relax and fully enjoy and absorb your meal. 
5.  Reward yourself with non-food items.  Change your "reward" system.  When you begin to lose weight give yourself treats other than food (massage, spa day, manicure/pedicure, facial, shopping spree). You're worth it!

For additional guidance and support with weight loss or other health issues sign up for
Health Coaching and get started feeling better today.



6/05 ENHANCING SEXUAL VITALITY & BOOSTING FERTILITY


According to Traditional Chinese Medicine "jing" is the source of our overall life longevity and vitality.  If our "jing" is healthful, the desire for sex and the ability to reproduce and perform is strong.  Our Jing is the deep essence we are born with - it is passed down from our parents (congenital) and stored in the kidneys.

Abusing the kidneys by living a toxic lifestyle can drain our "jing" and create deficiencies resulting in impotence, reproductive disorders, infertility and other illnesses.   We cannot replace "congenital jing" but we can enhance "acquired jing" from specific lifestyle and food choices.

Substances that can deplete our jing and kidneys include toxins in the food and the environment.  Pesticides and Genetically Modified foods can seriously impair our sexual vitality and reproductive organs including; lowered libido, diminished sperm count, abnormal and dead sperm, increased sterility, miscarriage, reduced egg production, and birth defects. (Source: Sex, Lies and GMO's, by Alex Jack, Planetary Health/Amberwaves, 2002).

Specific foods can rebuild the "jing" and increase reproductive capacity and sexual vitality.  Organically grown nutrient rich foods that contain the energy to sprout and grow can nourish the kidneys and rejuvenate the body as a whole.  Learn more about this in
The Whole Truth - How I Naturally Reclaimed My Health and You Can Too!  Chapter VI   Energy = Quality of Food.

Beyond food it is essential to exercise and breathe deeply to promote optimum circulation, digestion and respiratory functions.  If the health of the body is good it can increase the ability to perform and reproduce.

George Ohsawa said, "A good appetite for food and sex is health itself.  Sexual appetite and joyful satisfaction are an essential condition of happiness." (Source: Zen Macrobiotics by George Ohsawa, 1995, p.35).

Healthful, delicious food can nourish the body and mind, as joyful sex with a loving partner can too.  Not only that but, sex is a great way to exercise and help you breathe deeply.  So... grab someone you love, make them a fabulous nutrient rich health-promoting meal and have some fun!



5/05 SEASONAL EATING


Since the beginning of time humans have eaten food that grows locally and seasonally.  This natural way of eating ensures that our food is the freshest, and most appropriate for our body at each specific time of year.

Modern technology, however has changed that simple way of eating and now every type of food is available at any time of the year regardless of the weather.  Just because a food is available, does not mean that it's the best choice for us.  And, consistently choosing foods that are out of season, and out of our climate, can have a negative impact on health.

For example: if it's the middle of the cold and snowy winter, and I sit down to a raw salad with iceberg lettuce, cucumbers, and tomatoes, and then snack on watermelon and peaches - it will upset my body's internal balance for that specific time of year.  Not only that, but those cooling summer foods are filled with water and sugar, and are not appropriate for me to be eating in the cold weather.  They would be much better for me on a hot, sticky summer day.  A more suitable meal on an icy cold day would be a thick and hearty bean stew, oven roasted root vegetables, and baked animal foods.

We can achieve the ultimate health and vitality, and function at peak performance by making ourselves more aligned with nature.  Eating what the earth provides at specific times of the year can boost energy levels, increase stamina, help to heal illness and create balance in the body.  To learn more about this check out
The Whole Truth - How I Naturally Reclaimed My Health, and you can too!

Get back in touch with this type of eating, and discover what's available at each specific time of the year.  Go to a local farmer's market and observe what is being harvested during each season, or you could join a Community Supported Agriculture CSA and get your produce fresh from the farmer once per week at a designated drop-off site.


4/05 SPRING CLEANSE


Throughout the winter season, people living in a temperate climate (4-5 seasons) tend to eat heavy, dense foods to give the body extra strength and keep it well insulated against the cold weather.  As Spring arrives the weather grows warmer and the body naturally tries to cleanse itself by releasing excess oils, fats, salts and animal foods (this is accomplished most commonly through a spring cold, flu or other discharge).

You can aid your body through this cleansing process by eating lighter meals, more vegetables and salads and little or no animal foods for a specific period of time.  Traditional people would often religiously fast in the Spring.  Some examples include the Orthodox Greeks who removed all animal food entirely for 3-4 weeks, and the Catholics that didn't eat meat on Friday throughout lent.  These "acts of worship" helped to lighten the load on the digestive system and gave it a chance to cleanse.

If we don't assist the body and lighten up our meals, the liver/gallbladder system can become congested and lead to a host of ailments including blurred vision and other eye troubles, allergies, chronic indigestion, tightness in the muscles and tendons, impatience, arrogance, inability to make decisions, and slow to rise in the morning no matter how much rest you got the night before!

Simple nutrient rich foods can aid the body's cleansing process and nourish the liver/gallbladder system and the entire body too.  They include whole grains and their products, light proteins (beans, tofu), vegetables, herbs and fruits.  Eating lighter foods and fresh salads at this time of year will help to clear both physical and emotional stagnation and increase energy and productivity.

Spring is the beginning of a new year, and a whole new you, if you learn how to properly nourish yourself.  Learn more about the best quality nutrient rich foods, and how to incorporate them into your life to help you reach your ideal weight, reclaim your health and look and feel better every day. 
Click here to get started !