Archive for November, 2010

Eat Local

Tuesday, November 30th, 2010

The world has a bounty of healing foods. Sometimes the best eats come close to home. Goji berries harvested from the Himalayas might make you live longer, but so could strawberries grown a few miles away from your doorstep. Easier on the pocketbook, local food is not only good for you, it’s kinder on the planet. Think of all the energy wasted away by the trucks, trains, and jet planes that travel thousands of miles to bring food to consumers. There is a bounty of healthy foods available from around the world, but eating primarily locally grown, seasonally produced foods has other benefits for your health. The food is usually fresher, and in some ancient healing traditions, the food grown in the environment new where you live has greater balancing and healing effect than food cultivated far away. Look for “locally grown” signs at the supermarket, or shop at farmers markets for the freshest local foods. Even better, grown your own food. Front or backyard and even container gardens can yield a delicious harvest of fresh herbs and produce.

6 Reasons to eat more Raw Food

Monday, November 29th, 2010

Much has been written about the pros and cons for raw food diets. Proponents eat uncooked whole foods such as nuts, seeds, sprouted grains, legumes, fruits, and vegetables. While there’s some debate about the exact temperature, most experts agree that is you heat foods past 118 degrees Fahrenheit, you destroy the plant enzymes that contribute to digestion and nutrient absorption. Scientific research links greater consumption of raw veggies with decreased risk for certain cancers. On the flip side, cooking some vegetables, such as carrots and tomatoes, makes important photochemicals more available to the body.

A Balanced Approach

While raw food diet can be healthy, followed long-term it can lead to nutritional deficits in calcium, protein, B12 and iron “unless it is astutely balanced” according to integrative physician Elson Hass, MD, author of Staying Healthy with Nutrition.

Given that- and the fact that we naturally crave warm and comforting foods at this time of year-many raw food experts recommend shooting for certain percentage of one’s diet being raw-say, 75 percent. Whatever percentage you decide on, you can anticipate reaping at least come of the following benefits.

1. Better digestion. Going raw acts like an elimination diet. If you follow its general guidelines for a week and then reintroduce eggs or conventional, non-sprouted bread into your diet, you will quickly  realize if those foods are problematic for you gastrointestinal system.

2. Weight loss. Raw food books tend to run inspiring before-and-after photos for reasons. People who follow this diet often shed excess weight.

3. Improved health. Cutting back on meat, dairy, sugar, alcohol, nicotine,  caffeine, and processed foods can have dramatic effects one one’s health.

4. Easy access. Health food stores offer a variety of products for those following a raw diet. Breads, fresh juices, and bars made of sprouted grains are a few examples. Some natural food stores may also carry books that offer delicious raw food recipes so you won’t be eating just salads.

5. Reduce cravings. The healthier you begin to eat, the more you will crave whole foods such as fruits and veggies rather then pizza or snack foods.

6. Regularity. The typical American diet lacks fiber. Eating more raw foods will make it easier to get the fiber you need  to stay regular.

Delicious Cranberry Walnut Zucchini Bread

Tuesday, November 23rd, 2010

Cranberry Walnut Zucchini Bread

Dry Ingredients

  • 1 Cup Sorghum Flour
  • 1/2 Cup Tapicoa Flour
  • 2 teaspoons Baking Flour
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Xanthan Gum
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Cinnamon
  • 1 Cup Succonaut Sugar
  • 1 medium sized Zucchini (skinned and grated)
  • 1/2 cup chopped Walnuts
  • 1/2 dried Cranberries

Wet Ingredients

  • 1/3 Cup Olive Oil
  • 1 teaspoon Lemon Juice
  • 2 Egg Whites
  • 1/4 Cup Coconut Milk
  1. Preheat oven 350 Degrees
  2. Line 9”Loaf pan with parchment paper oil lightly
  3. In large mixing bowl mix all dry ingredients with a whisk
  4. Add all Wet Ingredients
  5. Add 3/4 amount of grated Zucchini, Walnuts, and Cranberries
  6. Use Spatula to put batter into loaf pan
  7. Add 1/4 remaining zucchini to the top of the loaf
  8. Bake 50-60 Min. Test with tooth pick no batter or crumbs should emerge
  9. Enjoy!!!!

Cranberries to the rescue this holiday season!

Tuesday, November 23rd, 2010

Cranberries have a long history of medicinal uses, they are replete with vitamin C, soluble, and insoluble fiber as well as the trace minerals copper and manganese. Cranberries are antiviral and antifungal, and cranberry juice has been shown in studies to inhibit the H. pylori bacteria, a pernicious bug that is associated in cases of acid reflux, peptic ulcers, and increased risk of stomach cancer. Cranberries are also low in calories, with only about 46 calories for a cup of whole raw cranberries.

Super Easy & Fruity Cranberry Sauce:

  • 2 cups fresh cranberries
  • 1 orange juiced with pulp
  • 1 apple cored and without skin
  • 1 cup dates
  • Filtered water for consistency (start with 1/2 cup)

Directions:

Process cranberries, orange juice, apple, dates and water in a blender. You can then heat in small sauce pan on stove and serve.

Most & Least Contaminated Fruits and Vegetables

Thursday, November 18th, 2010

Top Twelve Most Contaminated Fruits and Vegetables:

Peaches, Apples, Bell Peppers, Celery, Nectarines, Cherries, Strawberries, Lettuce, Grapes, Pears, Spinach, Potatoes

Twelve Least-Contaminated Fruits and Vegetables:

Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Corn, Kiwi, Mangoes, Onions, Papaya

Although washing fruits and vegetables reduces surface residues of harmful chemicals, come pesticides are absorbs directly into the edible portion of the pant. Some chemicals specifically resist removal and are designed  to adhere to the surface of the fruit or vegetable. Peeling will remove some pesticides, but you will also lose extremely beneficial nutrients located in the skin of a fruit or vegetable.

Fruit and Vegetable Serving Sizes

Thursday, November 18th, 2010

In general, fruit and vegetable portions are rather small, making it easy to get your fill. According to the American Cancer Society, one serving of fruit or vegetables is equal to the following:

  • 1/2 cup fruit
  • 1 medium piece of fruit
  • 1/4 cup dried fruits
  • 3/4 cup (6 ounces) of 100% fruit juice or vegetable juice
  • 1 cup of raw leafy vegetables
  • 1/2 cup cooked or raw vegetables

Eat Your Antioxidants with Green Tea

Thursday, November 18th, 2010

High antioxidants-power green tea is edible! Of course, you can drink tea for the same benefits. Why not try green tea to boost the health benefits of your food and add an exotic flavor! Use green tea in a spice rub for grilled vegetables, fish, or chicken.

Green Tea Salad Dressing:

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon ground pepper

pinch of ground green tea

1/2 teaspoon Dijon mustard

Mix all ingredients and drizzle over salad.

Here are some of our favorite places to visit for purchasing and drinking tea:

Ten Ren (Exotic Chinese Tea)

Argo Tea (In NYC)

Adiago Teas (Make your own blend custom)

Teavana (you can order online at teavana.com)

The power and goodness of carrots!

Thursday, November 18th, 2010

Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Photochemicals, and Glutathione, Calcium, and Potassium, and vitamins A, B1, B2, C and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium that is easily absorbed by the body. Finally they also contain Copper, Iron, Manganese, Phosphorus, and Sulphur- better than a wonder drug!

Carrots can enhance the quality of breast milk. It can improve the appearance of skin, hair, and nails. When taken daily it can lower cholesterol and blood pressure. Raw carrot contains beta-carotene, a strong anti-oxidant that can prevent cancer. Carrot juice when taken every day prevents bodily infections and is claimed  to be valuable for the adrenal glands. Carrots can improve eye health, regulate blood sugar, and promote colon health.

Carrots sweet flavor makes them popular with children who haven’t acquired a taste for vegetables with more challenging flavors. With plenty of fiber, carrots are often enjoyed raw as a crunchy snack  or graded into salads and other dishes. Scientifically speaking, eating one serving of carrots a day has been correlated to reduced risk of heart attacks and some types of cancers. Carrots high in vitamin A content can help protect again respiratory disease and diarrhea.

Blueberries To The Rescue!

Thursday, November 18th, 2010

What makes blueberries superfoods?
For a person who is watching there weight they are low in calories and high in fiber. These are the perfect food for anyone looking for a nutritious snack. Blueberries are plentiful in vitamins C and E, fiber, riboflavin, and manganese. Ellagic acid and other phenolic acids in berries have antiviral and antibacterial properties. Animal studies have shown ellagic acid to have anticancer properties.

1 cup of blueberries =  5 servings of broccoli, squash, or apples

Health Promoting Benefits Of Blueberries Are:

  • Help Urinary Tract Infections
  • Promote Weight Loss
  • Strengthen Blood Vessels
  • More Antioxidents for Disease Protection
  • Reversal of Age-Related Deterioration
  • Clearing Arteries
  • Firm Skin
  • Better Memory

Kefir

Thursday, November 18th, 2010

What is Kefir:

Kefir is a cultured dairy product that tastes similar to drinkable yogurt, kefir is a fermented, liquid food made from kefir grains originating from the Caucasus region of Russia. It is a cultured enzyme rich food filled micro-organisms that help balance your digestive system . Kefir supplies complete protein, essential minerals, and valuable vitamins. It can be made with raw or pasteurized cow, goat, or sheep’s milk, which is then flavored or blended with other herbs and spices.

Kiefir is rich in Vitamin B1, B12, Biotin, and Vitamin K, Calcium, Magnesium, Phosphorus.

Kefir adds beneficial bacteria, yeast, and protein to your digestive tract which offers a well balanced digestive System. Kefir promotes regulation and helps maintain health by keeping the body relieved of many instestinal disorders. Kefir can also help eliminate unhealthy food cravings by making the body feel nourished and balanced.