fresh - a review

Fresh
by ana sofia joanes

Almost every day we are learning more and more about our food. Sadly much of the time the news is not good. Headlines blare about contamination of packaged foods, the bad health effects of artificial colors or artificial sweeteners are highlighted. The media loves to play up the bad news.

Luckily for us there is a small but growing movement pushing for change regarding our food. Fresh is the latest in this genre of movies providing us with a look at what organic, sustainable agriculture can to do help promote a better impact on the environment and on our health.

supersize me - a review

Supersize Me
Directed and Produced
  by Morgan Spurlock
Samuel Goldwyn Films,
  Roadside Attractions

Although this film came out in 2004 the information in it is still relevant today. The basic premise of this documentary film is what would happen if you only ate at McDonald's for one month.

Director Morgan Spurlock did exactly that. At the beginning of the film his personal trainer shows that he is in above average shape as compared to the majority of the American public. Some of the rules for Spurlock's McDiet were that he must eat three full meals a day from McDonald's, he could only eat food that came from McDonald's, and that he could only supersize his meal if that option was offered to him (if it was not offered he was not allowed to make that choice on his own).

on my mind monday 08.27.12

news | photo: mconnors

It's never the same two weeks in a row.  This is a collection of what I find interesting in food, nutrition, and holistic health.  It's what's on my mind.

Re-homing chickens - Most people are not aware of the fact that chickens do not lay eggs their entire life.  Just for a few years; and  yet they can live to be as much as 15 years old.  So what happens to them when they are no longer "productive?"  In the case of a commercial egg operation they're usually slaughtered.  But now an organization is finding new homes for chickens who are no longer laying eggs.  A very cool concept and definitely part of the ethical cycle of respect for the animal.

The undervalued superfood - I love the concept of superfoods, and there are many, which do not need to come from other continents.  There are so many wonderful, health-supporting foods all around us.  In this case the newest "super" food to get attention?  Beans.  High in fiber and protein, stabilizing for blood sugar, fabulous for intestinal health, these are just a few of the wonderful reasons to eat beans.

Consumers are bad at math - This is a link to a video that explains the reasons why we are bad a shopping math and how marketers use this to their advantage.  While it's harder to do this kind of math 'on the fly' when you're shopping and in a hurry to get home with your purchases, I've realized it's something I need to focus on more in order to make sure I am getting the best deals I can for my family.  My important addendum?  Make sure you are not hungry when you are shopping, that's just going to make things worse.

Ten Year Old Convinces Corporation To Give Up Styrofoam - This is one of those stories that I love.  We are surrounded more and more by kid-advocates who are taking the lead in changing the world around them and changing it for the better.  Birke Baehr, a future farmer, spreading the word about sustainable agriculture, and Julia Bluhm, who convinced a major magazine to start using un-photoshopped pictures in their pages are among just a few of the young heros making a difference.  I think they are wonderful and amazing.

For today's video we have a great one from my friend Julie Matthews - Making Veggie Latkes, a wonderful way to get more veggies into a picky eater.  This recipe also deals with issues for those whose bodies don't handle starches well.


Julie also has a great cooking program available on her website.  If you're looking to make changes to your diet, either because of Autism or because of a need to follows GAPS, SCD, Feingold, Body Ecology or other dietary protocols, this is the program for you.

What I'm Reading:

Drop Dead Healthy: One Mans Humble Quest for Bodily Perfection by A.J. Jacobs.  One man's mission to learn how his body works, to lose weight, lower his cholesterol, and attempt to turn himself into the ultimately healthy person.  Mr. Jacobs took two years to learn everything he could about his body.  The book is a rather self-depreciating, humorous, fact-filled look at all the things we don't know which impact our health.   Breaking the quest into 27 smaller tasks he focuses one-at-a-time on various parts of his body such as The Stomach, The Heart, The Ears, The Butt, etc.

Given his day job as the editor at large for Esquire magazine he had access to an astounding array of experts for support and information.  Each chapter has one or more experts that he consulted to learn the latest information about the science and theories behind what it takes to find health for that body part.

He didn't limit himself to mainstream medicine and modern theory.  He was on a mission to try it all and to learn everything he could.  Along the way he submitted himself to various activities such as a Caveman Workout (running barefoot and bare chested through Central Park), a pole dancing class, neurofeedback, and joining a laughter club.  He also shared his thoughts and reflections on how he feels physically and/or emotionally after trying many of these, being mindfully aware of how his focus is affecting him.

Scattered throughout the book are checkups where he lists his weight, and a few other variable facts (such as how many pushups he can do).  The appendices at the end of the book is filled with tips, the highlights of what he learned during the year-long experiment.  It's a quick and easy read, yet filled with fascinating facts and some good ideas about how to become healthier.

killer at large - a review

Killer At Large 
Directed by Steven Greenstreet
ShineBox Media Productions

There is an epidemic in our country. A disease overtaking the population which is forecast to increase dramatically over the next decade. That disease? Diabetes. According to a November 2010 UnitedHealth report, by 2020 more than 50% of all Americans may be affected by diabetes. This disease could wind up costing our health care system over $3 trillion dollars. And that is simply the monetary cost. The cost to those suffering from this disease is much greater.

Diabetes is a progressive disease that can result in an overwhelming range of complications from fatigue, weakness and weight gain to high blood pressure, high cholesterol, cardiovascular disease, nerve damage and more. Diabetes is a leading cause of blindness, kidney failure, and foot ulcers which often require amputation. Most often diabetes is tied hand-in-hand with obesity. As the rates of obesity in this country soar so do the rates of diabetes and other weight-related illnesses.

Sadly not enough is being done to educate people, especially our youth, about their health. It is a sobering thought that the current generation of youth most likely have a life expectancy that is shorter than that of their parents. It is disturbing to realize that we are surrounded by drugs and surgical procedures but not nutritional education, physical fitness and better food choices. We are assaulted by a host of negative nutritional choices, our physical activity levels have decreased dramatically, and rates for obesity continue to rise.

Killer At Large is a documentary film that looks at this issue. Filmed in 2008 the filmmakers interviewed many public figures including Former President Clinton, Former Surgeon General Richard Carmona (who call obesity “the terror from within”), and best selling author Michael Pollan. Hearing the statistics, seeing the images, this film starkly highlights the overwhelming reality of this epidemic. It is truly disturbing to watch a 12 year old girl receiving liposuction because she believes it is the only way for her to control her weight. This is a tragedy. This epidemic is a crisis.

Watching this film will hopefully encourage people to make changes. To recognize that we make over 200 food choices every day, most of which are unconscious. This film highlights the toxic food environment that we live in and how it affects our society. This awareness is, I believe, the first step toward making healthier life choices which are critical for avoiding obesity and related diseases.

Watch the trailer below and then consider organizing a screening in your community to get started on making a change.



I originally wrote this for a private client. They are no longer publishing their newsletter and I am now able to share this review with you.

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two angry moms - a review

Two Angry Moms
A-Ray Productions
Director: Amy Kafala

Do you know what your child eats at school for lunch every day? Are you sure? Maybe you are one of those moms who packs a healthy lunch for your kids. Perhaps you allow your child to occasionally get a snack or a special lunch from the cafeteria. Can you be sure that they are making the right choices? Are they trading for other food items with friends? Are they bringing their own money? Are they using the money you may give them for things that you don't approve of?

Schools claim to want to promote “healthy eating” and “good choices.” Sadly all of that goes out the window when the Food Service Company walks in the door. Concerned with only one thing, profitability, they twist the message of healthy eating and then say it is the parents job to teach their kids to make good choices. How can they make good choices, even when taught to do so at home, if they are surrounded by bad ones?

Often the school cafeteria is full of fried foods, artificial colors, preservatives, sugary treats, flavored milks and low nutrition, often non-fresh food. School parties with candy, vending machines in the hallway, ice cream machines in the cafeteria, these all add to the lure of bad choices.

Two Angry Moms is a documentary about what happened when two women, both passionate about the heath of their kids and others, got together and attempted to change the system. Amy Kafala, a Certified Holistic Health Counselor, and Dr. Susan Rubin, Founder of Better School Food, created a grass-roots movement. Going across the country raising important questions about school food and it's impact on education, fitness, as a contributing factor to disease, and as part of forming lifelong health habits. According to their press release there are over 4.3 billion (stop and think about that number for a minute) school lunches served every year.  The two reached out to luminaries such as Chef Alice Waters, Creator of the Edible Schoolyard program, and Chef Tony Geraci, now the Director of Food and Nutrition in Baltimore, among others to highlight what is wrong with the current cafeteria setup and to show how we can all make a difference.  They share the message that it is possible to successfully get real food into the cafeteria and into our kids. Advocating to make a change and help others spread the word they are reaching out across the country.

As stated on their website, http://www.twoangrymoms.org, “Texas Agricultural secretary Susan Combs said that it’s going to take 2 million angry moms to change the school lunch program. Please join us!” Want to learn more? Check out the following organizations, watch the movie trailer, take the School Junk Food Test (you'll be surprised by what you learn).  Then become an Angry Mom (or Dad).

• Alice Water's Edible Schoolyard 
• Bettina Elias Siegel - The Lunch Tray
• Better School Food  
• Center for Science in the Public Interest School Food Kit
• Chef Ann - The Renegade Lunch Lady
• Searching for Food in the School Cafeteria
• Tony Geraci on Local School Lunches 

I originally wrote this for a private client. They are no longer publishing their newsletter and I am now able to share this review with you.

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i married a nutritionist

I Married A Nutritionist is a book on health and nutrition with a twist.  It's written as a conversation between nutrition expert Karen Roth and her husband, Steve, a television comedy writer.  It's very apparent from the beginning that Karen knows her stuff and Steve is a pretty funny guy.  Each chapter is a zingy back-and-forth between Steve and Karen while presenting information about health and nutrition for the reader.  The information is presented in a modestly racy form (inching towards an R rating as Steve mentions in the book).  Presumably this is to lean more toward the guy point of view.

The first chapter covers "The Big Stuff" and presents an overview of issues surrounding soy, organics, healthy choices for meat and eggs, as well as providing information about soy, nuts, and gluten.

Other chapters cover liquids, veggies, fruit, cooking, and toxins.  There is also as a chapter which deals with body issues such as allergies, sleep, hormones, and more.  Each chapter has subsections which are just a few pages in length making them easy to get through.

In each subsection of each chapter is a "bottom line" point which is written in boldface type to make it easy to find. One bottom line point: "Organic Fermented Soy, like miso or tempeh, good.  Processed Soy, such as soy milk and soy burgers, bad.  And people who consume too much soy are creating excessive estrogen in the body and for men, as well as women, that's not a good thing."  These bottom line very concisely sums up the point although there is more in depth information to be found in the subsection itself.

The book also includes some recipes as well as food preparation suggestions which give the reader some ideas as to how to make the transition to healthier choices.  One example of a not-quite-but-really recipe is the conversation about beets on page 64. It looks like a conversation but winds up being a recipe for a delicious sounding appetizer with beets, balsamic vinegar, goat cheese and endives.  Other more formal recipes are scattered throughout the book.

My one complaint about the book is that it doesn't have an index making it easier to find things like vitamin D across all categories, or highlighting the pages of the recipes, or mentions of specific health conditions.

If you are looking for a campy yet serious talk about nutrition and health this may be just the book you are looking for.

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the future of food - a review

The Future of Food 
Written and Directed by Deborah Koons Garcia
Cinema Libre Studio

Released in 2004 the subject matter of The Future of Food is not only still relevant but increasingly important. The film presents a very sobering and disturbing look at how un-labelled, patented, genetically modified (GM) foods have invaded the shelves of our grocery stores. We literally are surrounded by GM without knowing it because unlike Europe, Canada, and other places, there is no labeling requirement for GM.

Focusing heavily on the persecution by Monsanto of Canadian farmers, whose crops were contaminated when GM seed drifted onto their property, the film brings to light the heavy-handed, threatening tactics Monsanto employs to prosecute farmers for theft of patent even though the circumstances were not of the farmer's choosing, were beyond their control, and represents an end to their livelihood as they know it. The film also reveals a truly disturbing picture of the “revolving door” that exists between major agriculture corporations (Big Ag) and the United States Government which virtually assures the hands-off policy that currently exists regarding GM crops. It also highlights the government's unwillingness to investigate and support bio-diversity and sustainable agriculture.

The film starkly points out “whoever owns the seed owns the food” while reminding us that these seeds are originally from nature. However their modification has created huge corporate profits (and greed) and a reduction in bio-diversity which could potentially lead to failures of epic proportions. Monsanto has even created a “suicide gene” which causes seed to terminate itself after one season, thereby blocking reproduction. Many environmental experts are shown expressing their concern should this terminator gene ever successfully cross-breed in the wild.

However it's not all bad news. The film also shows the resurgence of organic farmers and farmer's markets. Highlighting a a grass-roots grocery/consumer opposition to the attempts by Big Ag to control the food supply. After you watch it be sure to visit the Center for Food Safety, The Institute For Responsible Technology, and the Organic Consumers Association to learn more about what you can do to protect yourself and your family. Remember, your food choices are, and should be, up to you. 

The trailer is available on YouTube.



I originally wrote this for a private client. They are no longer publishing their newsletter and I am now able to share this review with you.


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seeds of hunger - a review

Seeds of Hunger
by Yves Billy and Richard Prost
Icarus Films

Food security. It's probably not something that many of us think about. We don't worry about where our next meal is coming from, what it will consist of, nor how much it will cost. Yet all over the world, from India and Asia to Great Britain and even the United States, food security is a growing concern.

Food shortages, the increased cost of staple items, crop losses and failures all contribute to the likelihood of decreased food security that is a reality for many. Billions of people are malnourished and starving, yet the increasing genetically modified, corporate-profit-driven policies do nothing to address the very hunger and scarcity they promised to defeat.

One part of food security is the creation of food deserts, more and more of which are appearing across the landscape. In the United States alone there are 803 counties that are considered food deserts. These are areas with populations so rural that everyone living there is 10 miles or more from a grocery store with fresh fruits and vegetables. Sadly these areas are often highly populated with fast food restaurants and cheap non-nutritious food stores.

Seeds of Hunger, named the Best Documentary at the 2009 Bourges International Festival of Environmental Films, was filmed on three continents and looks closely at these issues and others. It examines the rising number of components which contribute to the growing crisis of food insecurity and instability. Interviews with many different people along the food chain from farmers to manufacturers, exporters, and even financial analysts provide a dramatic picture of food used for fuel, food riots, and how this trend is reshaping the eating habits of billions of people. The film helps viewers understand our changed global economy and it's impact on social structure.

The trailer is available on YouTube.



I originally wrote this for a private client. They are no longer publishing their newsletter and I am now able to share this review with you.

king corn, a review

King Corn 
Independent Lens
Written by Aaron Woolf, Curt Ellis, Ian Cheney,  and Jeffrey K. Miller
Directed by Aaron Woolf

 Did you know that more than 92,000,000 acres of corn were planted in 2007? Are you aware of the fact that in 2003 the USDA estimated that Americans ate an average of 73 pounds of corn sweetener per year? And it turns out an elemental isotope analysis of your hair may very well show that you are predominantly ingesting corn?

Corn has invaded our diet to startling levels. Aside from the obvious places like corn on the cob, corn syrup and corn starch, corn is also turned into fillers, modifiers, extenders and other ingredients that are used in everything from chips to cookies to beer and more. With almost 200 ingredients made from corn it's exceedingly difficult to avoid. Sadly this extends even further into our diet with cows, pigs, chickens, and now even farmed fish all being fed corn. What they eat becomes what you eat. Corn truly is pervasive in our diet.

This film, King Corn, was created by Ian Cheney and Curt Ellis in 2007. Recent college graduates motivated by America's bulging waistline they decided to try to grow an acre of corn and follow it all the way through it's process. Along the way they discovered just how much of what we eat comes from corn. Unfortunately corn has become a staple products of the American diet. Equally unfortunate it is a crop that brings with it numerous health problems. It is one of the most genetically modified crops, it is laden with pesticides, and it is a highly acidic food.  Corn is also not a profitable crop; not, that is, unless our tax dollars are brought into the equation and used to subsidize greater and greater amounts of corn being grown across the country.

In 2005 corn subsidies totaled more than $5 billion, enough to keep the corn empire rolling on and on and on.  These subsidies are what keep the junk food cheap, what keeps the corn coming in our diet.  It's also what encourages more and more acreage to be turned over into corn crops every year.


The trailer is available on YouTube.



King Corn is an amusing yet eye-opening look at just how much corn impacts our food supply. If you look at the list of ingredients that corn is transformed into such as artificial flavorings, artificial sweeteners, crystalline fructose, potassium gluconate and more, you'll realize just how difficult it is to avoid. In order to understand the impact of corn on our country, our agriculture infrastructure and our waist-lines, King Corn is a movie that you don't want to miss.

I originally wrote this for a private client. They are no longer publishing their newsletter and I am now able to share this review with you.


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the whole food guide for breast cancer survivors

For all of those out there who have survived breast cancer there is now a book, The Whole Food Guide For Breast Cancer Survivors, that goes beyond primary treatment and survival.  With the information in this book you can learn how to support your body, to be can be healthy and strong using nutrition and a holistic health focus.

Covering a wide variety of topics including environmental risk factors, understanding hormones, glucose and metabolism, chemical exposures, and even a thorough explanation of those nutrients and foods which are highly supportive to health, this book covers the broad spectrum of what you need to know.  Providing background material and in-depth studies the work is well-supported and scientifically grounded.

Written in a straightforward and easy to understand manner the book provides a solid foundation of knowledge for anyone wanting to gain a deeper understanding of how their food affects their body and their health when breast cancer is involved.  It also includes a wide variety of delicious recipes, the foundations of eating for health, a sample meal plan, and ideas for incorporating these healthy and delicious food choices into your diet.

It isn't, however, just a discussion of nutrients and chemicals; the book also points out various types of therapy, diagnostic tools, and laboratories that offer additional or alternative treatments for breast cancer.  There are educational resources including books and support organizations.  The resource section even lists a number of retreats that are specifically for breast cancer patients, survivors, and some are also for family members.

If you or someone you love is a breast cancer survivors, this book would be a great resource.  But it's not just for survivors, it would also be an excellent roadmap for those who may discover that they are at risk for breast cancer.

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joy bauer's food cures

Joy Bauer's Food Cures has been revised and updated; I was fortunate enough to have a copy recently come across my desk.

As those of you reading my blog know, I am a huge proponent of food and it's ability to help support a healthy body.  We are what we eat; eating whole food and practicing wholesome nutrition goes a long way toward supporting our bodies and in dealing with health issues.

Broken down into several easy to understand categories this book covers the basics of understanding nutrition as well as how to, as Joy puts it, "think like a nutritionist."  She offers information about how to lose weight and support healthy skin and hair.

Speaking of hair, did you know the average person loses about 100 hairs each day?  It turns out that since hair is made from protein if we don't get enough we can actually cause the rate of new hair growth to slow down.  In the book Joy points out that hair is a good way to determine overall health and highlights which vitamins (and which foods contain those vitamins) are supportive for healthy hair and nails (which are made from the same hardened keratin protein as hair).  Offering more in-depth health and nutrition support, the book also delves into conditions such as cardiovascular disease, diabetes, migraines, IBS and more.

The book is easy-to-read and laid out with step-by-step encouragement and support to help the reader reach their goals for health.  The book is also sprinkled with lots of call-out boxes which cover the highlights and answer questions that the reader may have.  She includes stories and examples throughout the book which is helpful.  In addition to providing the necessary information to help the reader better understand the basics of their condition and how to best support their body each chapter has a 4-Step Program which reminds the reader of the basics, provides a grocery list, offers some additional suggestions, and then also offers meal plans with some delicious looking recipes.  Her Citrus Smooth-See recipe on page 272 is delicious as is the Vegetable Oatmeal Bisque on page 322.  And the Parmesan Couscous and Ratatouille with Olives, Tomatoes and Fresh Basil on pages 383 (listed below) is a new family favorite.

Joy Bauer's Food Cures provides what you need to know about healthy eating and whole food nutrition.  It also gives you information to help you understand how to make those healthy changes.

Parmesan Couscous and Ratatouille With Olives, Tomatoes, and Fresh Basil
Makes 3 servings (1 1/2 cups ratatouille and 1 1/2 cups coucous per serving

Ratatouille

1/2 pound kale, stems trimmed, thinly sliced
Kosher salt
1 tablespoon olive oil
1 large yellow squash, cut into small cubes (about 2 cups)
2 medium tomatoes, diced
1/4 cups kalamata or nicoise olives (7 or 8) pitted and chopped
Pinch of ground red papper
1/4 cup whole basil leaves torn

Couscous

1 cup whole wheat couscous
1 cup sugar snap peas, chopped
1 1/4 cups low sodium chicken or vegetable broth, heated
1/2 cup grated Parmesan cheese
Kosher salt
Ground black pepper

To make the ratatouille:
Heat a deep saute pan over high heat
Add the kale, a sprinkle of salt, and 3/4 cup water
Cook, stirring occasionally for 13-15 minutes or until softened
If the kale becomes too dry add more water
Stir in the oil, squash, tomatoes, olives, and red pepper
Cook for 5-6 minutes or until the squash is tender and the tomatoes lose their shape
Remove from the heat and stir in the basil
Set aside

To make the couscous:
In a medium bowl, mix the couscous and sugar snap peas
Pour the hot broth on top, stir at once and cover with aluminum foil
Allow the couscous to rest for 5-6 minutes or until all the water is absorbed and the couscous is soft and fluffy
Fold the cheese into the couscous and season with salt and black pepper

To serve:
Spoon the couscous onto a plate or bowl and serve the ratatouille on top

To learn more about Joy and the concept of food cures visit her website.

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juice smoothie

juice smoothie

I have just found a new favorite place to stop for a cool drink when I am out running errands.  For years I have been unhappy with the smoothie places that offer various fruit concoctions claiming that they are a healthy drink.  Often these come from containers not from fresh fruit and there are added sugars.  Fruit is so sweet by itself that I've never understood the need to add other sweeteners.

And I've often wondered, where are the vegetables?  100% fruit isn't so healthy either.

My new favorite place?  New York Smoothie.  A friend told me about it and I went to check it out today.  I ordered  and then watched as the owner Mr. Hosaini juiced up (in a juicer) carrots, celery, parsley, beets, and a few other veggies, all 100% fresh.  He then transferred the juice to a blender, added some ice and created this delicious smoothie.  I'm hooked and I'm definitely going back.*

If you want to pay him a visit he's located at:
127 Sawdust Road
Spring, TX  77384

*In the spirit of full disclosure, I paid for my juice smoothie and was not asked or induced in any way to write this, I just love the product.

energy what?

I am horrified by an ad I just saw.  Remember the mouthwash strips invented years back?  The ones that you put on your tongue to dissolve that left your breath minty fresh?  Well someone has taken them to the next level and created an energy strip or sheet that works the same way.  Remove from the package, place on your tongue, and poof, instant energy.

It's bad enough that there are hyper-caffeinated beverages on the market, it's really awful that there are mini-shots of energy product, and let's not forget all the other atrocious caffeine products such as caffeinated soap and panty hose.  Now we have this?  I'm truly astounded and upset.

How much caffeine do people think they need?  And if they need that much isn't it time to consider perhaps that they are trying to do too much?  If someone is not awake enough during the day perhaps it's time for them to look at how much sleep they're getting.  Maybe their bedroom is not restful enough, is it a dark, cozy, no-tv, no-computer, no-gaming system space?  Poor sleep, or not enough sleep are key reasons that people feel tired and then reach out for caffeine or sugar as a way to boost their flagging energy.  Getting good quality sleep, and enough of it, can often reduce the extreme fatigue that seems to be plaguing us.

So why am I so against this product?  For adults caffeine is generally considered safe up to 300 mg per day.  This product contains 100 mg of caffeine, plus high doses of B vitamins.  Oh yeah, they also come loaded with artificial flavors, sucralose, polysorbate 80, artificial colors, plus some other chemicals thrown in for good measure.

One of my big worries about this product, aside from the nasty ingredient factor, is the potential for abuse.  The delivery system makes it far too easy for small children to get their hands on it, especially if it is tossed into a purse or a car cup holder along with gums, mints and other similar items.  It's also something that will be very easy for teens to overuse.

I can only hope that this product will be pulled from the shelves as quickly as possible.

dinner at the counter

Our family went to dinner at The Counter last night, a new eatery in town.  The concept behind this place is that it is a build-your-own burger joint.

Walking in we were greeted by very friendly people with fantastic music in the background.  My husband and I were amused that somehow the place has managed to hit the exact right blend of music.  Not only did we like it, our teenager liked it and our young server liked it too.  We were given a menu that allowed us to create our perfect burger from four different proteins, the choice of a burger or a bowl, followed by a very wide selection of cheeses, toppings, sauces, and a choice of buns.

My husband ordered a beef burger with gruyere cheese and an assortment of toppings, our daughter choose a veggie burger with her topping preferences and I choose a chicken breast to be served in a bowl.  Several things stood out with our order that I thought were fabulous.  Their beef is humanely raised, grass fed, antibiotic and hormone free and they claim it is never frozen.  The veggie burgers are made in-house and are not simply reheated, cardboard tasting, burger-shaped pucks.  My salad was made with organic greens.  All three tasted absolutely delicious.  The beef was tender, juicy and very flavorful.  The veggie burger was, quite frankly, the best veggie burger I have ever had.  I'm not sure how they make it but it was moist and really stood out compared to any other veggie burger.  My chicken salad came on a bed of organic greens with the most amazing pesto.  I loved the fact that my sauce came on the side so I could choose how much I put on my meal.  We also shared some sweet potato fries with a horseradish mayonnaise.  While I'm certainly used to eating mayonnaise with my fries I will confess that I really don't like horseradish so I was suspicious of why anyone would put it into mayonnaise.  It turned out to be the perfect compliment to the fries.  Not too strong, certainly not overwhelming, just a tiny bit of bite that went very well with the sweetness of the thin cut fries.  We ended the meal by sharing an oversize chocolate chip cookie that was so large we wound up taking half of it home.  And speaking of taking it home, I was really happy to see a wax paper lined box instead of a styrofoam container.

A few things stood out to me that I think would improve the restaurant.  The artwork was great but I felt that otherwise the blue and chrome decor was rather cold and sparse.  I'd love to see it warmed up a bit.  I'm a little disappointed that with all of the wonderful local, organic, humanely raised, etc they still had conventional ketchup on the table.  Sadly that ketchup is made with high fructose corn syrup and not a healthy choice.  I would also have liked sea salt and fresh ground pepper on the table.

Overall I think this restaurant has a lot going for it and I hope that it will be successful and stay in the area.  I love the concept, I really like a lot of their food choices and what they stand for.  I absolutely admire the fact that a number of things, their sauces, the veggie burger, and even their cookies are all made in-house on the premises.  That speaks a lot to the quality that they are going for and it shows in how tasty their food is.

I liked the food so much that as I was walking out the door I was already thinking about ideas for what I will build the next time I go back.

If you haven't been yet go check it out, they have locations all over the country and even a couple of locations in Ireland.

blueberry bliss

I recently went blueberry picking with a friend.  We went to our local blueberry orchard, Moorhead's Blueberry Farm.  The owner, Sid, told us that his dad started the place 35 years ago and he worked there every summer as a kid.  Now he owns it and works there every day during the season.  They don't use chemical pesticides or fertilizers which is a plus in my book.*

These bushes were fabulous!  Over six feet tall and loaded with berries.  In just 30 short minutes I managed to pick two and a half pounds of plump delicious berries.  As I was picking I was hearing parents with small children scattered throughout the field.  I laughed to myself as I remembered blueberry picking with my girls when they were little.  The three of them were more interested in eating the berries.  They would pick for a while, eating as they picked, and then when they were tired of picking they would come raid my blueberry bucket for handfuls of sweet berries.  Quite frankly I never managed to pick enough to satisfy three hungry tummies and have some for home.  I often had to go back without them in order to have a reasonable amount of berries.

I consider blueberries super-fruits, very high in antioxidants they are one of the few native American fruits.  I've written about some of their health benefits in the past.  New research appears to show that higher consumption of blueberries may be helpful in warding off conditions such as Alzheimers and Parkinson's as well as improving general cognitive function in aging adults.

Whatever their health benefits, no one can deny that they taste wonderful.  After my husband and teenaged daughter plundered the batch I brought home I had just enough left to make a gluten free blueberry coffee cake.  Obviously I'm going to have to go back for more....I guess some things never change.

Gluten Free Blueberry Coffee Cake

Preheat oven to 350 F
grease and flour a 9 x 9 baking pan

1 C. buckwheat flour
1 C. gluten free oat flour
1 C. evaporated cane juice crystals
1 t. baking powder
1/2 t. sea salt
1/4 t. baking soda
1 C. blueberries
1 C. chocolate chips
4 T. butter, cold
1/2 C. Greek yogurt
1/2 C. unsweetened almond milk
1 large egg
1 t. pure vanilla extract

topping:

1/2 C. gluten free rolled oats
1 t. cinnamon
1/2 C. evaporated cane juice crystals
1/4 c. chopped walnuts
1 t. pure vanilla extract


Mix together all of the dried ingredients
Shred butter into flour mixture using the large side of a box grater
Mix butter into the flour mixture with your hands until the mixture resembles coarse crumbs
Add blueberries and chocolate chips and toss well to coat
In a separate bowl mix together yogurt, almond milk, egg, and extract, blend well
Pour liquid ingredients into dry ingredients and quickly blend together, do not overmix the batter
In a separate bowl mix together topping ingredients
Spread topping evenly on the coffee cake
Bake for 25-30 minutes until the top of the coffee cake springs back lightly when tapped
Remove from oven and cool
Serve warm or room temperature


*Sid did share that he uses roundup for weed control (obviously not on the blueberries) because it is  a short-lived weed killer.  I'm hopeful that he will consider switching to something else like vinegar which is shown to be effective. 

the antianxiety food solution

Written in a warm, reader-friendly style, The Antianxiety Food Solution takes the often undiscussed topic of anxiety disorders, brings them into the light, and offers solid, scientifically backed nutritional advice to help alleviate the symptoms.

Anxiety disorders encompass a wide range of conditions from generalized anxiety disorder (GAD) to panic disorder to social anxiety and more.  Often undisclosed by those who suffer from this sometimes debilitating range of disorders, anxiety can cause a wide array of physical symptoms due to the stressors, emotional toll, nutrient depletion, and the lack of proper diet.  The author herself a former sufferer of anxiety, brings the voice of experience to this topic in a caring yet straightforward way.

Diving right in to the topic, Chapter 1, Figure Out Your Optimum Antianxiety Diet, gives a step-bystep approach to proper nutrition to support the bio-individual needs of those looking to, as the sub-title says, calm their anxious mind, improve their mood, and end their cravings.  As part of the nutritional support offered in the book, the author gives very clear examples of what to eat and, just as importantly, what not to eat, even including examples of nutrient dense bonus foods.  The author then takes the subject a step further by including chapters on a wide range of conditions that may affect nutritional status and promote anxiety such as allergies, addiction, blood sugar imbalances, poor digestion, brain chemistry, hormonal imbalances, and lifestyle choices.  Throughout the book are a number of easy to understand self-scoring quizzes as well as tables which concisely illuminate the points the author is making.

One main premise of the book is the promotion of a clean, traditional diet, free from chemicals and additives, that is high in whole foods.  In another significant topic, the author explains how the use of amino acids can be highly beneficial for many sufferers of anxiety disorders.  Clearly highlighting the symptoms each amino acid deficit can cause, she then illustrates how to address these deficits and discusses how to consider use of amino acids to help regulate brain chemistry.  She then looks at a little discussed condition called pyroluria, a genetically induced anxiety disorder caused by faulty hemoglobin synthesis.  As little known as this condition appears to be it is easily treated with supplemental levels of readily obtainable nutrients; all explained by the author in very plain language.

The book ends with some solid advice about lifestyle and health changes that do not rely on medication, supplements, or nutrition, but are equally important to the concept of living a balanced, happy life.  Addressing sleep, exercise and support as an important factor in recovery.

Overall this is a book that should provide a very valuable resource for those who suffer from anxiety disorders or who have a loved one who suffers.  By following the advice in this book you will learn specific suggestions for avoiding those substances that can trigger anxiety and prevent a return to balance and wellness.  You will also gain a better understanding of and appreciation for the link between nutritional support and a balanced mood.

To purchase a copy of this book and for more information you can visit the website.  The book can also be purchased from Amazon.com or direct from the publisher, New Harbinger Publications, Inc.

serendipity

For those of you who don't know, I"m a vegetarian.  I became one back in 2005 due to health reasons.  I felt so much better that I've never looked back.  It does however, at times, become a bit of a problem.  Finding vegetarian choices in the United States is not so much of a problem but when traveling it can be more of a challenge.

Currently my husband and I are on a ten day tour of Northern France, enjoying the sights, sounds, and history of the Picardy and Normandy regions.  Sadly I've discovered that many times there is not much of an option for vegetarians.  I've eaten a lot of salad crudite, pain et fromage, and green salad.  All, I must confess, quite delicious, but sometimes it gets boring to eat the same thing over and over.  When asking at a restaurant if they serve vegetarian meals and having the hostess start with poisson -- fish -- is not a hopeful beginning.  I did have one bad aftermath from a meal of vegetables that apparently were cooked in a meat broth, I paid for that the next day with abdominal distress.

So tonight was an absolute delight.  We stopped at Restaurant de la Halles in Lyon de Foret looking for dinner of some kind.  Our server inquired of the chef if he could accomodate a vegetarian.  His proposed menu was a dish of asparagus and green beans accompanied with a leek and potato creme fraiche gratin.  Delicious?  This meal was wonderful and one of the most satisfying I've had on the entire trip.  I ate every bit and seriously wanted to lick the dish that those potatoes were cooked in.  My husband had a fish dish that he said was very delicious.  Thank you sir for a delicious meal and for being so thoughtful.  Thank you also for the amazing Poire belle Helene that I shared with my husband for dessert.

I don't limit my travel due to my dietary restrictions, however I am always pleased when I find a restaurant that is willing to be so accommodating (and creates such good food).

is your plastic making you fat?

plastic overflowing | photo: matei

Plastic, it's all around us, a significant part of our modern lives. From hangers to toothbrushes, hairbrushes, storage containers, toys, and decorative accessories we live our lives surrounded by plastic. One plastic ingredient that is still receiving lot of news coverage is Bisphenol A, also known as BPA. What exactly is BPA? It is a building block for making plastic and plastic additives. Discovered in 1891 it is highly used in polycarbonate plastic items such as shatterproof bottles, CD's and DVD's, eyeglass lenses, and medical and dental equipment. It has also infiltrated our food packaging which can bring serious health risks.

A large part of the concern about BPA is that it is now known to be part of a category of endocrine interrupting chemicals called obesogens. Simply put an obesogen gets into our body and causes harm by reprogramming stem cells to turn into fat cells, or altering gene function. A study published in 2009 in Molecular and Cellular Endocrinology stated, "The recent dramatic rise in obesity rates is an alarming global health trend that consumes an ever increasing portion of health care budgets in Western countries. Recent research implicates environmental risk factors...evidence points to endocrine disrupting chemicals that interfere with the body's adipose tissue biology, endocrine hormone systems or central hypothalamic–pituitary–adrenal axis as suspects in derailing the homeostatic mechanisms important to weight control."  In plain English, our exposure to BPA may be one of the factors that is contributing to the growing epidemic of obesity.

Obesogens also have the ability to mimic estrogen and it's effects on the body. This estrogenic effect may be linked to reproductive abnormalities, breast cancer, prostate cancer and even diabetes. Unfortunately, in spite of the knowledge of how bad BPA is for us, it still permeates our food chain. At the end of 2010 Canada acknowledged BPA as a toxic substance for both humans and for the environment; their government is working to remove it from use.

The use of BPA in our modern environment can be overwhelming.  One high exposure source of BPA is the thermal paper lining credit card receipts, the BPA makes the paper printable.  Unfortunately it also flakes off easily when we touch the paper, allowing transfer to anything you touch or ingest afterwards.  When you receive credit card receipts fold them inward so that the printed side (the side with the BPA lining) is more contained.  If the receipt is printed on both sides, which is happening more and more, try to handle the receipt as little as possible.

There are some things you can do to decrease your exposure:

Avoid products that are known to be most contaminated by BPA. Canned foods are a big health hazard as the lining in most cans has BPA in it. There are a few brands that claim to be BPA free but unfortunately an article from Consumer Reports, December 2009, showed that some companies which claimed to have BPA free cans still had trace amounts of the chemical in their product. The report went on to state that those foods in plastic containers with metal pull-off lids, specifically Chef Boyardee Beef Ravioli in Tomato and Meat Sauce, had BPA levels that were 1.5 times higher than the same product in a metal can.

In addition to canned foods, plastics that are marked with a number 7 recycling code and any unmarked plastic containers are highly likely to be made with BPA.

Even products in glass jars may contain BPA in the lid. As a matter of fact those people who process their own food at home thinking that they are avoiding exposure may not be aware that Jarden Home Brands, the manufacturer of Ball, Kerr, Golden Harvest, and Bernardin brands, admits that there is some BPA in it's lids. Although it is a small amount, BPA is most highly released under heat and pressure, both conditions which are met during the canning process. (In fairness it is important to note that the plastic storage lids made by Jarden do not contain BPA) It is important to avoid these containers in order to reduce your exposure. Soups and other products are now available in cardboard packaging which does not have BPA. If you are planning on doing home canning you can purchase reasonably priced, reusable, BPA-free canning lids from a company called Tattler.

Other BPA containing products can include plastic bottles, plastic lined metal bottles, sippy cups, a lot of microwaveable cookware, and plastic bags. Using unlined stainless steel drinking bottles and cups can avoid exposure. When purchasing lunch-meats at the deli re-wrap them into wax paper or food safe BPA free containers (either glass or BPA free plastic). One new line of BPA free plastic containers is FreshKeeper available from Frye International. With an airtight seal, these durable nesting containers come in a wide range of colors and shapes. The company generously sent me a set to test and I found them convenient to use and easy to store.  They have also held up very well to heavy, regular use.

Nutritionally, aside from removing as much BPA from your environment as possible, one of the dietary changes you can make is to increase your intake of folate. Early stage research coming out of Duke University shows that increased folate intake by pregnant mice negated the harmful effects of BPA exposure. Good sources of folic acid are dark leafy greens. Kale, spinach, romaine lettuce, swiss chard, mustard greens and turnip greens. Folate can also be found in asparagus, broccoli, cauliflower, and lentils. Adding generous amounts of these whole foods to your diet is a healthy way to help protect your health.

It is important to be mindful of the different ways that BPA exposure exists in your environment. With these tips you can help limit and control your exposure.

new healthy indulgence

Photo credit: Nevit

I've only recently returned from California where I spent several days with my Mentor Helayne Waldman, working with her on her upcoming book.  It was truly wonderful to spend the time with her, we got so much accomplished and she is just an amazing person to hang out with.

As a nutrition professional she also pays a lot of attention to food and the holistic concepts of mindful and enjoyable eating.  Liz Lipski, one of my nutrition heroes, says that we frequently fuel our bodies the way we fuel our cars - stop -gas -go.  I think she's right and I definitely agree with the idea that mealtimes and enjoyment of meals should be more than just refueling.  Helayne and I certainly enjoyed some wonderful meals together, always making time to stop, take a break and enjoy our meals (both the preparation and the eating) in the midst of working.  As a foodie person I think it's great fun to learn new ideas and new recipes from other foodies.



While I was visiting, Helayne introduced me to a new healthy indulgence; it's so delicious I just have to share.  I've been enjoying it every day since I got home.  It's a great start to my morning and a satisfying addition to my usual alkalizing water, herbal tea, green tea routine.

As a disclaimer...the links to Amazon are through this blog.  If you purchase them through the link I do make a few pennies via my affiliate account.

The drink?  Equal parts of Capra Mineral When and Dandy Blend mixed together with hot water.  Then topped off with some sort of dairy alternative. Almond milk or coconut milk are great, for a really decadent treat drop a dollop of Coco-Bliss vanilla ice cream in there.

In addition to being tasty there are some other nutritional benefits to using goat whey.  It is alkaline, has a good electrolyte balance and contains over 20 different minerals.  Goat milk, and whey, is much easier on the digestive system than cows milk.  Many people who are lactose intolerant of cows milk are able to take goats milk, and whey, without a problem.

Dandy blend is a gluten-free powder containing water soluble extracts of dandelion, chicory, beets, barley and rye.  While barley and rye contain gluten the way they are processed to obtain the water soluble extracts leaves all of the gluten behind. The company was kind enough to share that they test with Elisa Technologies Laboratory on a regular basis to ensure the gluten free status of their product.  It has good levels of both major and trace minerals plus the liver and blood support provided by dandelion.  The company promotes it a a coffee alternative for those trying to get off coffee.  Having not had coffee for over 12 years that's not really an issue for me but I will say that it is delicious.

Added together I feel that the Mineral Whey and Dandy Blend drink in the morning provides me with a great mineralizing, alkalizing boost to my day.  While I'm currently drinking it as a warm beverage I can see where it might be a great substitute for iced lattes, added to smoothies or other such drinks.  If you have any ideas or recipes to share please let me know, I'd love to hear about it.

gluten free cookie fun

Walking into The G's Healthy Gourmet with a couple of borrowed kids I am greeted by the sounds of Christmas carols playing over the speakers and the sight of children rolling dough and sprinkling flour.  Tiffany, the Pastry Chef, and her husband, Nick, the Executive Chef at The G's, greet us at the door.   We settle at a table while Tiffany brings us our supplies...rolling pins, a block of cookie dough, a bowl of her own specialty gluten-free flour, cookie cutters, milk (because what goes better with cookies than milk?) and a plate of cookies to munch on while we are working.

Rolling out the slightly cold dough and pressing the cutters into it is a lot of fun for the kids.  It's hard to get the cold dough started, the adults help get things going.  Some of the children seem to really like the idea of flouring the table, the rolling pin, the dough, the floor; Tiffany assures the adult guests that they have someone coming in to clean up after the event is over.  Rolling, cutting, reshaping and re-rolling the dough, the kids are having a lot of fun.  Excitedly chattering away about the choices of cookie cutters they are using the children quickly fill up their baking trays.  After getting each child to initial their parchment paper lined tray Tiffany and Eric, her assistant, take the cookies back into the kitchen and slide them into the oven.


Ten long agonizing minutes.  Waiting and waiting for those cookies to come out of the oven.  Playing with flour.  Making shapes out of left over dough.  Is it ten minutes yet?  Are the cookies ready yet?

Then the wait is over and the warm cookies arrive.  A pretty pile of holiday shapes all waiting for their final transformation.  With them come bowls of fluffy frosting (a serious temptation for little fingers), parchment paper frosting-filled bags and the excitement of creating a masterpiece.

It was clearly obvious that everyone, kids, parents, the folks at The G's, had a good time.  Each child went home with their cookies carefully placed into a stack of take-out boxes, proudly carrying the haul of their handmade creations.  What a  sweet way to start the holiday season.