FENNEL STEAMED RICE

We are big time rice lovers in the VKlok household. Rice with butter or ghee and always with a pinch of salt; sometimes with broccoli and sunflower seeds and dressing; rice with stir-fry, rice in soup, in winter bowls and alongside dahl, risotto [and more risotto], dolma and kitchari . Lots of rice!

What I have yet to reveal here is the dappling I do in combining herbs with rice. Fennel, cumin, cardamom, celery seed, cinnamon, cloves - they all can turn basic rice into something a bit more magical, changing both the depth of flavor and over all energy. Each spice adds it's own, unique dimension and nutritional qualities. 

Take cardamom for example. Outside of it being my favorite flavor, cardamom is warming [hello winter!] and helps dispel damp, phlegm, mucus, and cold from the body among many other things. Add 2 - 3 whole cardamom pods to your rice while cooking, and boom!, magic. 

Here I use fennel which improves digestibility as well as calms an upset stomach [stomach flu anyone?]. It's a warming herb that aides the bladder, kidneys, spleen, stomach and liver. Good for indigestion, gas, and kicking out excessive mucus in the lungs. 

So next time you make rice, try adding a bit of your favorite spice. Use the whole seed rather than ground. No need to remove herbs like fennel, celery seed, and cumin but I would recommend composting cardamom, cinnamon, and cloves prior to serving.

Bon appétit! 

[THE RECIPE]

2 cups uncooked organic basmati rice [or rice of choice]

1 1/2 cups water

1 tablespooon whole fennel seed

1 - 2 tablespoons extra virgin, cold-pressed olive or avocado oil

sea salt

In a small skillet, heat fennel seeds over medium heat to toast. Stir constantly until seeds become fragrant and just begin to brown. Immediately remove from heat and set aside.

Pour rice into a fine mesh strainer. Over sink, run cold water through the rice until water runs clear. Let all of the water drain completely. 

Place rice in a medium size saucepan and add water, a pinch of sea salt, and toasted fennel seeds. Bring water to boil over high heat. Once boiling, reduce temperature to low and cover to steam until rice is tender and water is gone. This may take anywhere from ten to thirty minutes depending on the variety of rice you use. Turn off heat and let sit covered for 10 minutes.

Drizzle oil over rice and use a fork to fluff. Add sea salt to taste. 

DANDELION & 4-GREEN PASTA

This year we are resting our garden, a year of jubilee of sorts. The area we use to grow our goods has been worked, and pushed, and tilled, and faithful to us for around seven summers and we thought, as a way of saying thanks, we would allow it to rest. To just be. To gather steam and health and goodness for the next line of growing seasons.

This summer of celebration will hopefully allow us the time and space to do a couple things: re-design the garden, create more permanent raised beds, and feed the soil in a variety of ways [like compost and lasagna gardening - sounds delicious right?!].   

Taking a break from the seed starting, the watering, the weeding [although there is still a bit of weeding], the growing , the worrying, and all the other things that come with growing a garden has allowed me to notice the other edibles that surround where we live. What many view as weeds [myself included] are actually nutrient-dense, delicious foods that generally provide our bodies with exactly what we need when we need it. 

This inspired me to start a series of posts dedicated to these awesome edibles. To give you a little peak at what our yards and forests hold, how they can be used as both food and medicine, and hopefully inspire you to take a little walk around your yard with shovel and sheers in hand instead of the weed killer.

For each post, I'll give you the most common and recognizable name of each plant; parts of the plant used; whether the plant should be used externally, internally, or both; it's energies; medicinal uses and any precautions; and a recipe or two.

There are plenty of great herbal books out there should you choose to dive deeper [you can find a list of my favorites at the bottom of this post], so I will keep it short and simple here. 

May you walk outside with new eyes and a sense of adventure. May you find a bit of jubilee this season.

Special Note: Remember, whenever you are introducing your body to something new, educate yourself on what you are eating / using [especially if you have health issues / concerns]. Many of the herbs found here will be safe for most but each of us has a different composition and will respond to foods and herbs in our own unique way. 

[DANDELION: flower, leaves, roots]

Energy: [leaves] cool & bitter, [roots] cool, bitter, & sweet

Use: internal & external

For Infants & Children: Yes 

Precautions: some people may have an allergic reaction to the flowers and stems [generally those also allergic to chamomile and yarrow] - simply discontinue use if a rash occurs; should be avoided during antibiotic treatment; should be avoided if you have gallstones

Key Nutrients: vitamins A, B, C, and D; iron; potassium; calcium; magnesium; inulin; sesquiterpenes; carotenoids

Medicinal Uses: detoxification [one of the best liver decongestants and cleansers], blood purification and blood builder [one of the best available], aid for digestion, high vitamin and mineral content, enzyme balance, aids stomachaches, hepatitis, hypoglycemia, decreases blood pressure, anemia [again, one of the best], diuretic [especially for fluid retention], cystitis, nephritis, weight loss / appetite, energy and endurance, bladder infection, constipation, hemorrhoids, indigestion, IBS, gallstones, osteoporosis, good for reproductive organs, PMS, skin diseases / issues [acne, age spots, eczema, yellow jaundice], bodily restoration and rejuvination, cooling affect on the body

There is a reason this baby is tough to remove from your yard - all of those fighting, tenacious properties may be what make this plant such a nutritious food and powerful medicine.

Common Culinary Uses: salad greens, pasta, pesto, wilted and / or marinated greens, coffee substitute [roasted root], green drinks, wine, soups

[THE RECIPE: 4-GREEN PASTA]

1 package of gluten free pasta, spaghetti style
1/8 c. fresh mint, minced
1/4 c. fresh dandelion greens, washed / spun dry / cut into small strips
1/2 c. beet greens, cut into small strips
1/2 - 1 c. chard, cut into small strips
1/4 - 1/2 c. Everyday Vinaigrette [see recipe below]
1 - 2 T. dulse flakes
sea salt and pepper to taste

Cook pasta according to manufacturer instructions. While pasta is cooking, cut the greens and mix vinaigrette. When pasta is just soft [or al dente if you prefer], drain water and return pasta to pot. Quickly add vinaigrette and greens quickly tossing. Cover and let stand a few minutes to wilt the greens. Toss again. Add salt, pepper, and dulse flakes and stir well. Serve warm or cool.

This is really good served with Shaved Asparagus Salad [I half the dressing this recipe calls for because it is a bit too intense for my flavor. Start with a small amount of dressing and add until you've reached the flavor you desire. I also use Parma-Zaan in stead of Parmesan cheese].

[THE RECIPE: EVERYDAY VINAIGRETTE]
Recipe from Grow, Cook, Eat by Willi Galloway

In a pint size jar combine:

1/4 c. white wine vinegar
1/4 tsp. sea salt
1/2 tsp. honey or maple syrup
2 tsp. fine chopped shallot [optional]
2 tsp. Dijon mustard
1/3 c. chopped herbs
3/4 c. extra virgin olive oil

Cover tightly and shake vigorously for a minute or so. Store in refrigerator to keep longer and remove 5 - 10 minutes prior to use [oil will solidify over time].

You can also add fresh dandelion greens to this Caesar salad, green smoothie, spring detox tea, spring vegetable pasta salad, socca cakes - the options are endless!

[ADDITIONAL RESOURCES]

Hands On Healing Remedies by Stephanie Tourles

Medicinal Herbs by Rosemary Gladstar

Herbal Recipes for Vibrant Health by Rosemary Gladstar

The Way of Herbs by Michael Tierra

Prescription for Herbal Healing by Phyllis A. Balch

The How To Herb Book by Velma Keith & Monteen Gordon
Mother Earth Living Magazine's "All About Dandelions"

SUPER HERB SMOOTHIE BLEND

Today my girls decided not to sleep. At all. Translation, in mamma world that means "today my girls decided to torture me". Okay, it wasn't that bad - the baby did sleep for three ten-minute increments. I'm not sure which is worse: no sleep or constant interruption. Almost any mom [or dad!] of young children will tell you that nap times are the holy grail of parenthood, the ultimate prize after a hard morning of "again!", and "moooommmm!", and "more food!", and "go pee! GO PEE!", and "uh oh", and "bad choice", and timeout, and diaper changing, and more diaper changing, and did I mention diaper changing?

Does it surprise anyone that the energy meter was at an all time low come 3 o'clock? There's no song proclaiming it's 3 o'clock somewhere for a reason. With babe in one arm and toddler in the other I headed to the kitchen [more like wearily dragged myself there in utter defeat] willing it to provide me sustenance and a second wind and maybe some magic knock-out potion for the squirmy sisters. Turns out it provided all of the above. Baby Calm Tincture - thank you. Super Herb Smoothie Blend - thank you too.

If you are looking to pump up your morning smoothie, cereal, or after noon snack, I highly recommend this herbal smoothie blend. My theory is this: get as many nutrients in first thing in the morning that way if the rest of the day is less than admirable [or pure chaos] at least you got a good start. The great thing about the smoothie recipe below is it serves at least 4 which means you've got a great snack for later in the day. You can also give this to your kids [my 2-year-old loves it] which is always an added bonus. It's my go-to when my daughter asks for "more food! more food!".

May it bring you a burst of energy, inspiration and the will to keep going on days that can be summed up with "don't ask".

SPECIAL SAFETY NOTE: Of course all of these herbs are considered safe for the general population, including children and nursing mamas [many are considered common foods around the world], however if you are pregnant please eliminate turmeric, orange peel, fennel seed, and cinnamon. Fennel is generally safe in small amounts [for example, when added to dried beans during cooking] however it should be avoided in concentrated or larger amounts. Cinnamon is safe for culinary use as well but should be avoided in larger amounts. To be on the safe side here, it's best to just remove both from the recipe. If you have any special health conditions or are taking medication of any kind, please talk over the use of herbs with your health care provider as some herbs may interfere with medication or antagonize an existing condition. Of course, most importantly, listen to your body. If you experience any negative side effects [like nausea, vomiting, headaches, hives, or other skin rashes] discontinue use. You can work through the herbs individually to see how each affects your body and eliminate the necessary ones after that.

[THE RECIPE]
Caffeine-Free

I give much of the credit for this recipe to Erin at Bulk Herb Store [you will also find the many benefits of each herb listed here as well]. If you don't have the time / energy to make this mix, please check out Erin's blend! You can find almost all of these herbs at Bulk Herb Store and Mountain Rose Herbs. If you are in the Grand Rapids area check out Global Infusion's bulk herb selection.

If you can't find the powder form of some of these herbs you can easily grind them in a herb / spice grinder or a coffee grinder specifically used for herbs. I recommend not mixing your herbs with your coffee grinder unless you want coffee flavored herbs!

Of course, mix and match with what you have or can get a hold of. All of these are optional, the more the better, but all are great to incorporate into your diet.

One part* EACH of the following:

Burdock Root Powder
Beet Root Powder
Marshmallow Root Powder
Alfalfa Powder
Ground Oatstraw [eliminate if you are allergic to oats]

3/4 part* EACH of the following:

Dandelion Leaf Powder
Lemon Balm
Ground Fennel Seed
Ground Chamomile Flower
Ground Red Raspberry Leaf

1/2 part* EACH of the following:

Spinach Powder
Echinacea Root or Leaf Powder
Spirulina Powder
Nutritional Yeast Powder
Hawthorn Berries
Ginkgo
Eleuthero Root [Ginseng]
Turmeric Root Powder
Rosehips
Ground Cinnamon
Ground Orange Peel
Ground Lemon Peel

1/4 part* EACH of the following:

St. John's Wort Powder


[POWER PACKED SMOOTHIE RECIPE]
Serves 4

Disclaimer: In general I try to use as many local foods as possible. However in this recipe I do use a banana, avocado, and orange when they are in season [where grown] as I try to pack in much needed calories while breastfeeding my daughter. Throughout the summer months I substitute a small - medium zucchini for the avocado, eliminate the banana and orange, and throw in some pitted cherries and raspberries. You can also add more greens [like stinging nettle, broccoli, green beans, cucumber or peas], use pineapple in lieu of the orange, and add a carrot or two. This of course changes the flavor a little but that is the beauty of smoothies, they are super flexible!

1 banana [frozen, optional]
1 avocado [optional]
1 c. blueberries, frozen
1 c. strawberries, frozen
A large handful of greens [like sprouts, spinach, or kale - stems removed]
1 orange, peeled
1/2 c. cooked oatmeal with amaranth and ground flaxseeds** or 1/2 c. raw oats + 1/4 c. ground flaxseeds [optional, will make a really thick smoothie]
1 T. local, raw honey
3 - 4 T. Super Herb Smoothie Blend
1 - 2 c. homemade hemp milk [or non-dairy milk of choice]
16 - 18 oz. pure coconut water or regular purified water
handful of ice cubes [optional]

* A "part" is an easy way to measure herbs. Rather than dictating 1 T., 1 tsp., etc. a part allows you to use any form of measurement as long as it is consistent throughout the entire recipe. For example, if you use 1 T. of each herb under "1 Part" you need to use that same measurement throughout [3/4 T., 1/2 T., 1/4 T.]. If you have a kitchen scale, I like to use ounces with this recipe. 

** I like using cooked oats [essentially leftover breakfast!] for this recipe so the smoothie doesn't get gel-like if I store it in the refrigerator. To make, cook raw oats and amaranth [1 part oats + 1/2 part amaranth to 3 parts water] and then mix in a few tablespoons of ground flaxseeds.

DETOXIFICATION: IT'S NOT AS BAD AS IT SOUNDS

For many the word "detoxification" conjures up images of deprivation, immediate feelings of hunger and irritability, panic, and an instant list of thousand reasons why "now just isn't the time". I know because every time I think about detoxing my body I have to fight my old flight or fight instincts.

Of course, some of those feelings are valid and based on personal experience with a stricter regime. In some cases juice fasting, water fasting, and other minimalist fast programs are important and vital to health but these require professional assistance and monitoring. They also may not be easy if you are a busy parent trying to hold down a career and a family, a mom or dad who stays at home and needs all the fuel you can get to keep up with the kiddos, a student who needs nutrients to focus and stay alert, or someone who does significant manual labor. These especially don't work [and aren't safe] if you are pregnant or nursing, elderly, a growing teen, or have trouble keeping on weight.

Evenso, just like each of us, our bodies still need a moment to cleanse themselves, take a break and catch up. We call it vacation. In the health world it's called detoxification.

To be honest, ever since I had my daughter my body has been crying out for a break. Like a parent getting to know her baby's cries, the body acts in a similar fashion. The more I listen and pay attention, the more aware I am of the meaning of each cry and can meet that need. Unfortunately, it's taken me until just recently to find a program that I feel is safe to do while I'm nursing. It uses whole foods rather than water or juice [although these are a part of the program as well], lasts twenty-one days, and really focuses on eliminating additives, sweeteners, processed foods, alcohol, and caffeine* [please read note below if you are nursing / pregnant and considering this plan].

Now you might be thinking [especially if you know me well], "do you eat any of those anyway?" Well, no. But I do use sweeteners like honey, maple syrup, and brown rice syrup and, although they are better choices and host health benefits, it is still good to give the body a break. I also eat baked goods and however good they may be, these foods still tend to be more clogging to the system rather than eliminatory.  no matter what my or your diet looks likes, there is always room for improvement, a time of change, and a little digestive vacation. It's actually the variety of foods found in this 21-day plan that really drew me in. I love that it focuses on specific foods to work on particular areas of the body. 

So what is the plan? It's Whole Living Magazine's 2012 Clean Eating Action Plan. You can find it in their February 2012 edition or, hooray!, the entire plan can be found online - go here.

I'll be starting this plan on Monday and I encourage you to find twenty-one days [in a row] and do the same. The key to success is to plan well and know your motivation. Write down why you desire to detoxify your body and keep those reasons visible to motivate you to begin and complete the plan. Find a family member or friend to journey with and let your immediate family in on your plan so they can support you in this effort. Keep a journal of how you feel - it's easy to forget the benefits when your back into normal, every day life. It will also act as encouragement throughout the twenty-one days. Remember that if you feel crummy at first [headaches, nausea, irritability] it just means it's working. You had a lot of stuff to get rid of and your body is doing a good job.

*Special Note for Pregnant or Nursing Women: This is the only detox that I believe safe enough to do while pregnant or nursing as long as you take a few extra measures to ensure it's safety. These are really important! First, begin to remove processed foods, caffeine and alcohol [no-nos anyway], sugar, and food additives [like preservatives, food colorings, etc.] PRIOR to beginning the detox. You'll want to gently ease your body into this and reducing the toxic load upon beginning the detox is important. The reason many health professionals don't recommend detoxing while nursing or breastfeeding is that the eliminated toxins may go directly to the fetus or into the breastmilk and on to your child. PLEASE be diligent about this. If you eat any processed foods [boxed, canned, and/or bagged], baked goods, consume alcohol / caffeine on a regular basis, eat non-organic meats / cheeses / milks, eat farmed or non-sustainably raised fish and seafood, eat foods with food coloring or preservatives, and/or have a high sugar intake you should forgo the detox and work to eliminate these foods from your diet. Don't risk it. Once these foods have been eliminated for a good period of time you can then, and only then, try the detox. Secondly, upon beginning the detox, make sure you do not get hungry or stay in the "hunger-zone" for long. Eat as much as it takes to stay full. Add ground seeds [like flax, hemp, chia, and pumpkin seeds] to smoothies, salads, and soups to ensure you are getting enough good fats [omega-3s]. You can also add ground nuts in a similar fashion to increase the fat and protein content. Drizzle olive oil on salads and in soups [if it is not already listed in the recipe] and add coconut oil and avocados to smoothies. Thirdly, make sure you are taking the appropriate supplements [prenatals, etc.]. Lastly, talk to your doctor and review your plan with him / her and talk with a holistic health professional to review the recipes and your current situation / toxic load BEFORE beginning. 

During the detox play you can also look at other areas of your life, outside of your diet, that may need some cleaning up. For example:

1. Turn off the TV, radio, news programs, and put down the paper. Take a break from media and enjoy the outdoors, reading for enjoyment or self fulfillment, or spend time with your family.

2. Find areas in your house that need organizational support, donate things you aren't wearing or using, and simplify your surroundings.

3. Get outside and breathe the fresh air.

4. Bring in live plants to help clean your air and crack windows [even if it's cold outside and if only for 5 minutes] to get some natural air inside.

5. Meditate, pray, find a spiritual practice that works for you and try to fit it in daily - even if it's a simple five minutes of focused, intentional time.

6. Exercise. Get your blood moving! Sweat is a great way to speed up the detoxification process. The skin in the most accessible and largest eliminatory organ - use it!

7. Skin brush. Say what? Yes, that's right, brush your skin. Prior to your showers, brushing your skin can stimulate blood flow, remove dead skin cells, and prepare the body for elimination. Go here for more details.

8. Make a list of goals for 2012. Pin them up so you see them on a regular basis and make a plan to achieve those goals.

9. Spend time laughing. Find ways to increase your enjoyment of life and the people in it.

10. Organize your work space. De-clutter your office, take 15 minute breaks and get outside, bring in a plant, and try to make the space a place you enjoy being.

On a special note, recently a recipe of mine was published on My New Roots website in Sarah's Holiday Reader Recipe Challenge Online Cookbook. Check it out!

I hope you the encouragement to get started, the discipline to stick with whatever you choose, and the joy that comes when greater health is achieved. May your body reward you and may you be blessed through this journey.

Cheers to a happy and healthy 2012!

BOTCHED DIET, BOTCHED YOU?

I want to break for a minute from my standard recipe-driven posts and talk about a side of life that is far too often misconstrued. It's the part of life that is dictated by a certain four letter word that makes the hairs on the back of my, and probably your, neck quiver. D-I-E-T.

My guess is at some point in your life you have tried a diet or been aware that it's a new year so "you should go on a diet". Within days or weeks of attempting what was touted as a "miracle fat buster", you stopped wondering what happened to that miracle?  You may have wanted to loose weight and did for a short time but found your body quickly plateaued and then began to gain the weight back. Maybe you wanted to gain weight and took on a high protein, supplement-packed diet. A few weeks in you found yourself tired, irritable, depressed, and struggling with insomnia - issues that may not have been there before. Lack of results, boredom, or "absence of discipline" led you right back to your normal, comfortable lifestyle, waiting for the next new diet to peek your interest. Thus began a series of diet "failures" and theft of your trust in the entire health system.

No matter where you fit in this picture, I would bet you gave yourself a good beating for not having the discipline to complete the diet or the willpower to say no to certain foods when your body craved them. My guess is you walked away from that diet feeling like, well, a loser and found yourself either searching for the next miracle diet or headed to the freezer to commiserate with Ben & Jerry. At least they could offer you some sweet relief and a temporary endorphin high.

The problem with many of the diets that line the bookstore shelves and news headlines is that they fail to look at you as a unique individual with a unique lifestyle and personality. They pigeon hole you into a category: obese, nearly obese, moderate, perfect, underweight, or dead. You may be overweight, underweight, or struggle with chronic health issues, true, but you also have goals, dreams, skills, desires, likes, dislikes, a family and / or significant other, a job, emotions, personality, morals, values, spiritual beliefs, a set of genes, and a past. All of these things add up to make the one and only you and many diets, in failing to realize this, belittle your existence.

Release yourself from carrying that burden - the one that says somehow you failed, you're a loser, you never finish anything, you can't do anything right.


You didn't fail the diet, the diet failed you. You didn't complete the diet because the diet was incomplete. You couldn't finish because the diet was unfinished.  

I want to say this again: You didn't fail the diet, the diet failed you. Repeat this as many times as it takes for you to begin to believe it. I didn't fail the diet, the diet failed me.

The essence of holistic healing is to help you succeed rather than set you up to inevitably fail. This is one of the reasons I am so passionate about this way of living.

I encourage you to look at your life and ask yourself what kind of physical activity do I like? What whole, nourishing foods do I enjoy? What hobby or activity do I do that, when I do it, I loose track of time? What makes me feel alive? Where in my life would I like to grow? Find someone [like a health coach or counselor] who can help you harness these qualities that are so deeply ingrained in your being and use them to work towards your personal goals. Find someone who will see you as something greater than a number in the recent headlines or a place on a graph, but as the unique and beautiful person you are.

As snow begins to fall and our world heads for hibernation, may you find wholeness and health, rest and well-being. In the same way that each snowflake is impossibly unique, may you begin to see yourself as an intricate masterpiece, designed by a master artist. May a spark be lit deep within you and may you begin to trust in truly living again.

Grace and peace.

I'M GLUTEN-FREE?! HELP!

This post is long overdue and for that I am sincerely sorry [well, for that and the lack of photos of this one]. My hope, upon reading this post, is that you find encouragement, gain knowledge, grasp confidence, and know that you have a fellow gluten-free com padre cheering you on.

Alright, so you just came back from the doctor and it's official - no more gluten. Or, you've noticed that wheat products seem to have some negative effects on your body and you've decided to remove gluten for a while, just to see what happens. Or, the recent diet craze has captured your attention and the verdict is in - gluten is out. Different stories, same dilemma. You've recently found yourself "gluten-free" and have no idea where to go, what to do, and don't have a clue what quinao is. Shoot, you're still struggling how to explain gluten! With your bottom lip set at a small quiver and a tear [or two] gently careening down your cheek, you sit there wondering "Is this hopeless?".

Trust me, I've been there. I've ceremoniously emptied the cupboards and refrigerator of anything that had "wheat" or "gluten" in the label, finding that the items remaining were less than appealing. I've avoided dinner invitations, not wanting to be such a burden to the host. I've wandered through the grocery store looking like a lost puppy, circling around a half a dozen times before leaving with nothing in my cart. I've excused myself from the dinner table at a restaurant to find the nearest restroom stall, praying no one was there so I could have a short cry after realizing I couldn't eat anything on the menu. Not. one. thing. 

"What can I get you?"
"I'll have a water please."
"And?"
"And ice."

I've been there.

On the other hand, I've successfully navigated a grocery store knowing exactly what I needed and where to find it. I've brought my own pasta to a restaurant and, with confidence, asked them to prepare it according to my specifications. I've filled my pantry and refrigerator shelves with delicious, healthy, and safe foods. And I've never felt better.

When people find out that I have lived gluten-free for some time now and have a degree in holistic nutrition, I generally get asked, "Can you help me with...[fill in the blank]" or some version of that question. I love when this happens. For me a spark is lit and a door is opening to a new challenge and a potential friendship.

A common theme in this question deals with how can someone live, and live well, a life free from gluten and other common allergens. My response generally involves that "it can be done, quite simply in fact" and "mentors and teachers are essential in making a smooth transition".

So, as a tribute to all of those who have guided me through my early days of gluten-free living, here are some of my GF-living "secrets" I'd like to share with you. Where to start, what to eat, some of my much-loved products, and other tips I've picked up along the way.

May your journey be filled with challenges that make you stronger, victories that give you hope, teachers who have walked where you are, and friends and family who are overcome with empathy, compassion, love and support. May your life be changed and good health fill you with peace.


[HOW TO EXPLAIN GLUTEN AND THE IMPORTANCE OF FOOD SAFETY]

"Gluten" is essentially the term given to certain types of proteins contained in some grains. Gluten can make some people violently ill. In a lot of cases this is understated and not taken seriously. It is really difficult to get someone who does not suffer from food allergies to wrap their mind around what you deal with on a 24/7 basis. Become educated on what gluten is, the symptoms, and the measures you take to avoid gluten. Educate yourself so that you can educate others. At the bottom of this post are some additional resources. Glance at some of those to learn more [specifically celiac.org and the like]. 

[WHERE DO I BEGIN?]

First, remind yourself daily that this will be a journey. Take a deep breath [seriously, breathe in, letting your diaphram expand, and breathe out, slowly releasing the tension and stress that this has brought you]. Now, take another deep breath and remind yourself again, this is a journey.

Okay, ready? If you find yourself tensing up [because all anxiety is first realized physically], repeat the breathing.

I want to first list the foods you will be able to enjoy. It's best to focus on what you will be eating rather than what you won't.


Foods That Are Safe For A Gluten Free Home


Rule of Thumb: Remember to ALWAYS read the label. I can't emphasize this enough. Read. Read. Read.

ALL plain fresh, frozen, canned and dried fruits and vegetables and their juices.

ALL plain meats.

GRAINS / FLOURS / STARCHES: Rice, Soy, Tapioca, Sorghum, Millet, Arrowroot, Teff, Corn, Potato, Beans / Lentils [and their flours], Quinoa, Buckwheat, Amaranth, Nut Flours, Pasta and Breads [made from these ingredients and labeled Gluten-Free], Gluten-Free Oats*, Hominy

*Oats, especially if you have Celiac's Disease, should be purchased gluten-free only. Even though oats are inherently gluten-free, cross contamination with wheat is prevalent in the fields. In this case it is best to stay on the safe side

BEVERAGES / MILK: Coffee, tea, some carbonated drinks, wine made in the United States, rum, some root beer, milk [fresh, dry, evaporated, condensed], cream [regular, sour and whipping], yogurt

CHEESE: All aged cheese such as cheddar, Swiss, edam, parmesan; cottage cheese, cream cheese, pasteurized processed cheese, some cheese spreads

FATS: Butter, margarine, vegetable oil, nuts and nut butters, some salad dressings, some mayonnaise, non-stick cooking sprays

SOUPS: Homemade or Canned if labeled "Gluten-Free"

DESSERTS / SWEETS: Some baked and pastry products if labeled "Gluten-Free", cornstarch, tapioca starch, xanthan gum, guar gum, agar powder / flakes, rice and tapioca puddings, some ice cream, sorbet, some meringues, some mousse, sherbets, frozen yogurt, jelly, jam, honey, brown and white sugar, raw cane sugar, stevia, molasses, pure syrups, plain chocolate, some candy, pure cocoa / cacao, coconut, marshmallows

OTHER: salt, pepper, herbs, herb extracts, plain spices

For many of you, quitting gluten cold turkey may be required or preferred. If this is the case, use the below list to purge all of the foods from your pantry and refrigerator that contain [or may contain] gluten. Don't panic. Donate the items you can to the local food pantry.


Foods That Contain Or May Contain Gluten


Rule of Thumb: If it doesn't say "Gluten-Free" somewhere on the package, don't buy it.

GRAINS / FLOURS / STARCHES: Wheat, Durum, Semolina, Kamut, Spelt, Rye, Barley, Triticale, Regular Oats*, Wheat Germ / Bran / Starch

BEVERAGES: Malted milk, some chocolate milk, some non-dairy creamers, Ovaltine, ale, beer, gin, whiskey, flavored coffee, herbal tea with malted barley

CHEESE: Any containing oat gum, some veined cheeses [bleu, stilton, roquefort, gorgonzola]

*Oats, especially if you have Celiac's Disease, should be purchased gluten-free only. Even though oats are inherently gluten-free, cross contamination with wheat is prevalent in the fields. In this case it is best to stay on the safe side.

OTHER [only purchase these foods if "gluten-free" in on the label]: Breading, Broth, Coating Mixes, Communion Wafers, Croutons, Imitation Bacon, Marinades, Salad Dressings, Soups and Soup Bases, Imitation Seafood, Pastas, Processed and Prepared Meats and Meat Products, Roux, Sauces, Gravies, Creamed Vegetables, Self-Basting Poultry and Injections, Stuffings, Thickeners, Brown Rice Syrup [generally made out of barley], Caramel Color, Dextrin, Flour, Cereal Products, Vegetable Protein [HVP, TVP, HPP], Malt or Malt Flavoring, Malt Vinegar, Modified Food Starch, Mono-and Di-glycerides, Meat Flavorings, Soy Sauce, Vegetable Gum, Curry Powder and other dry seasoning mixes, Ketchup, Mustard, Horseradish, Chip Dips, some Distilled White Vinegar, Instant Dry Baking Yeast, some Cinnamon, some Alcohol-Based Flavoring Extracts.


[THE GLUTEN-FREE PANTRY]

There are some things that no gluten-free pantry should be without. Generally, if you have these things in your house, you'll be able to alter most traditional recipes fairly easily. The flours, starches, and seeds are best if kept in the freezer. Of course, as time goes on, you will add more products to your GF repertoire but for now, this is a good [and manageable] start.

Brown Rice Flour, Buckwheat Flour, Tapioca Flour / Starch, Potato or Arrowroot Starch, Xanthan Gum, Flaxseeds or Ground Flax Meal, Gluten-Free Oats, Quinoa, Brown Rice, GF tamari or Bragg's Amino Acids.


[WHERE TO SHOP]

Whole Foods, Trader Joe's, Harvest Health, Meijer, and many other local natural foods stores [and even some grocery stores] carry gluten-free products.


[PRODUCTS THAT WILL FOOL THE "GLUTEN-FULL'S" IN YOUR HOME]

Breads: I haven't really found a good store bought bread so I always make and freeze this. 

All-Purpose Flour Mix: 


http://www.livingwithout.com/resources/substitutions.html [scroll down to GF Flours]


http://www.livingwithout.com/issues/4_1/gluten_free_flour-1073-1.html [this is a valuable guide to the different flours available but may be a bit overwhelming at first. Come back to this once you've gotten more comfortable with gluten-free baking and cooking.]

http://thepioneerwoman.com/tasty-kitchen/recipes/gluten-free/my-gluten-free-all-purpose-flour-mix/ [the almonds is this can be substituted with cashews, walnuts, or nut / seed of choice]

Bob's Red Mill Gluten-Free All Purpose Flour Mix

Pasta: http://www.tinkyada.com/ 

Cookies: Pamela's brand 

Baked Goods: Namaste Foods

Waffles: Van's Frozen Waffles or make your own if you have a waffle iron.

Pizza Crust: Namaste Foods

Cereal: Chex [corn or rice], Arrowhead Mills  

Soy Sauce: Gluten-Free Tamari or Bragg's Amino Acids

Chips: Costco Organic Corn Tortilla Chips, Rice Chips

Please let me know if you don't see a favorite product on this list and I will try to provide a gluten-free alternative.

[WHERE TO EAT AND QUESTIONS TO ASK]

Quite a few restaurants now host a gluten-free menu but not all restaurants are equal in their knowledge. It will be up to you to be a discerning patron. My best advice is to question, question, question. If you are not confident in your server or the kitchen staff do not go to that establishment.

That being said, the below list isn't meant to be exhaustive. It is a simple start and places that I have found work for me.

Chains: Qdoba Mexican Grill, Panera Bread, Chipotle

Local Restaurants: If you live in Michigan: Marie Catrib's is a must go to place. It will restore your faith in eating. Others include The Gillmore Collection, The Green Well, The Electric Cheetah, and City Vu Bistro.

If you don't live around my area, call your favorite restaurants and ask them if they have a gluten-free menu. Ask to speak with the chef when you call [or ask to have the chef call you back if he / she is unavailable] and then again prior to ordering [many chef's are happy to come to your table and talk with you directly]. Be polite but firm in how you need things prepared. If they seem confused or unable to accommodate you, simply thank them and excuse yourself. It is far better to walk out and experience [potentially] momentary embarrassment than spend days being miserable or in my case, having water for lunch [and in another case, vomiting for 4 hours in a row].


[HOW TO TRAVEL]

Plan ahead. Pack your own snacks. Have an emergency stash on had in case of, well, and emergency. It sounds so simple but will take some work and effort on your part. Let me tell you, the worst thing you can do is find yourself starving in a foreign country. Bring a laminated card explaining what gluten is and what your needs are. One side should be in English [or your native language], the other in the predominant language of the country you visiting. Like your passport, keep it on you at all times [you can make your own or go here for resources]. If the person serving you seems too confused, forego the meal and dip into your emergency stash!


[ADDITIONAL RESOURCES]

Blogs / Websites

   http://www.celiac.org/
   http://www.celiaccentral.org/
   http://www.glutenfreehope.blogspot.com/
   http://glutenfreegirl.com/
   http://glutenfreegoddess.blogspot.com/
   http://www.thespunkycoconut.com/
   http://www.elanaspantry.com/
   http://simplygluten-free.com/
   http://www.livingwithout.com/

Cookbooks / Magazines

   Some of the above bloggers have cookbooks - any / all are great!
   Living Without Magazine / http://www.livingwithout.com/
   Gluten Free Quick & Easy by Carol Fenster
   Cooking Free by Carol Fenster
   The All Natural Allergy Cookbook: Dairy Free, Gluten Free by Jeanne Marie Martin
   The Complete Food Allergy Cookbook by Marilyn Gioannini



Please email me at tvanderklok@gmail.com if you have any specific questions regarding eating gluten [or any other allergen] free. I am happy to give any guidance I am able and will help transform traditional recipes into gluten-free ones. 

CELEBRATING HOW FAR WE'VE COME

This morning happens to be one of those rare times when the baby sleeps in [albeit probably because she was up a lot last night, but still] allowing me to either get some things done or lazy about in bed reading for a bit. This morning I chose the later and finally picked up a magazine I have been intending to read since, this is a bit embarrassing  July. I am so glad I did.

This particular magazine in this particular issue is celebrating 40 years of publishing. As an act of looking back and reflecting [as most of us do on our monumental birthdays] the publishers decided to put together a list of 40 improvements, or maybe journeys, that this country [and our world] have undergone in the last four decades. It is inspiring to me to see what people with a lot of passion, discipline, and vision can accomplish, especially when it betters the whole of humanity.

So to those of you who have and are working for a better world, thank you. For those of you who get up with the vision of a new earth, and then go out and work hard to make sure it becomes reality, thank you. To those of you who put good, whole food based meals on your child's plate knowing that you are giving them a future worth living, thank you. To those of you who go out to the garden each morning and every evening to pick bugs off leaves instead of spraying them with deadly chemicals, thank you. To those of you who go through your day with a smile on your face and love in your eyes, thank you. To those of you who are determined to provide organic foods at a decent price, thank you. To those of you who believe there is an alternative answer to disease and illness and demand it, thank you. To those of you who take on the government and consumer giants who are determined to hang on to the notion that "fast, cheap, and nutritionally hollow" is the way of America, thank you. And for those of you who kiss your child, give them a hug, tell them how much you love them and make time for them each day, thank you.

You all, and many more unmentioned, are the ambassadors of a new creation and we are so honored to have you.

Here's the list of Natural Health's "40 Biggest Strides". I encourage you to read them. May they inspire you to continue what you're doing and grow in place that may be new territory.

http://www.naturalhealthmag.com/health/40-biggest-strides

BEANS, BEANS THE MAGICAL FRUIT!

Whenever someone mentions "less meat" I have this tendency to go into what I call "protein panic". That's right, it's this American-diet induced fear that if I don't have meat every day my body will somehow fall apart, collapse on itself, and betray every other effort I have made to eat well and make healthy food choices. Unfortunately brilliant advertising, convincing "scientific" studies, and a lot of meat money have made this a common belief among many. The truth is we don't need that much meat and our bodies are probably telling us so in the form of bloating, flatulence, nutritional deficiencies and other unpleasant SOS calls.

I want to make it very clear here that I am not saying meat is a bad thing. In fact, there are times that my body cries out for meat and I happily indulge trusting that my body knows what it needs because I am doing my best to listen. This became very evident to me when I was pregnant and I practically crawled across the table to sink my teeth into my husband's [pasture raised, grass fed, organic] steak [not one of my more classy moments but I will fully exploit the pregnancy card on this one]. What I am saying is that our diet could use less meat and there are great alternatives that will provide the nutrients we need.

Legumes are one of these examples. Containing roughly 17 - 25 percent protein they can easily compete with meat in this category while also bringing calcium, potassium, iron, zinc, and several B vitamins as back up punches. And a bonus? They are low in fat! Combine these little guys with some whole grains and you have a complete essential amino acid profile meal.

And one more little tidbit about this pair [grains + legumes] - they are the only foods that boast all of the major nutrient groups: carbs, protein, fats [high-quality, healthy amount], vitamins, minerals, and fiber. Like I said, just a little thing.

So my challenge? Try swapping out one or two meat-full meals a week with a meat-free one. Start small and notice how you feel. If you are overcome with feelings of lightness, awareness, vitality, and energy after eating, know that it is your body's way of thanking you. Also pay attention to how you feel after you eat a meal [or a series of] with meat. If you feel sluggish, tired, and heavy your body is crying out for lighter fare.


[AN IMPORTANT NOTE]

I prefer to make my legumes [or dried beans] and grains from scratch which means these meals take a little bit of forethought because both whole grains and legumes are easier on your overall digestion if soaked. Think of it in terms of pulling the meat out of the freezer the night before. I choose the homemade route for a few reasons. First, I can control the sources [organic vs. not], what is added [chemical / preservative-free vs. not], and eliminate the tin or aluminum can [which has probably leeched chemicals into the beans]. Second, I prefer the taste. And third, I know that they have been soaked properly guaranteeing better digestion.

[WHY SOAK?]

Phytic acid, a substance found in whole grains, blocks the absorption of iron, calcium, magnesium, copper and zinc [also known as the body's buddies] by combining with them and making them impermeable to the intestinal wall [in other words, making traitors out of them]. As if this isn't enough, enzyme inhibitors are also a part of this grainy deal [if you remember, enzymes work to break down food so the body doesn't have to do all the work meaning they are muy importante!]. Lucky for us, these little phytic and inhibiting bullies are easily disabled by sprouting, overnight soaking, and fermentation.

Despite what that old saying may say [you know the one, "beans, beans the musical fruit..."], "tooting" is not a great thing and in fact, may be a sign of intestinal irritation, poor digestion, and allergies [none of which feel good]. Soaking legumes helps to break down the sugars [oligosaccharides] making them more digestible and minimizes that not-so-nice aftermath.

[UM...A LITTLE "HOW" HELP?]

Soaking is really simple.  Place your beans or grains in a non-reactive bowl [glass or enamel works well]. Cover with triple their volume in water because beans / grains could triple in size. Cover and soak 7 - 24 hours [see chart below]. Check beans / grains to see if they are fully hydrated. If not, re-cover and soak for a few additional hours, up to 24 hours. Once the soaking time is completed, drain and discard soaking water and rinse thoroughly at least twice.

Soaking will reduce cooking time requirements so check the beans from time to time while they cook.

Sprouting is an additional step you can take to make beans and grains even more digestible and increase protein content. You could also add  1 - 2 tablespoons of an acidic soaking medium [like lemon juice or apple cider vinegar] per cup of water to improve digestibility.


BEAN TYPE / SOAK TIME [IN HOURS]               

Black Beans / 24
Black-eyed Peas / 12 - 24 *
Chickpeas / 24
Lentils / 7
Navy Beans / 12 - 24 *
Pinto Beans / 12 - 24 *
Red Kidney Beans / 12
Split Peas / 7

* smaller beans = more soak time

GRAIN TYPE / SOAK TIME [IN HOURS]

Amaranth / 24
Brown Rice / 7
Millet / 7
Oat Groats / 12 - 24
Quinoa / 12
Teff / 24

RAW ENERGY

I was recently introduced to this book by my friend Kim and have since used it just about every day. I don't think I can recommend this book enough! The recipes are simple, take minimal ingredients [and the ingredients used are typically well known and easy to find], and delicious. In addition, the title doesn't lie - these recipes do provide a nice pick-me-up! I especially recommend reading through the entire book. There is a lot of helpful information.

Happy reading!

WHAT'S FOR DINNER? WATER!

Okay, not really. But maybe water should be held on the same pedestal as dinner. I was planning to do a post on water when I noticed that a friend of mine had already put together a great [and recent] post on the topic. So, instead of reinventing the wheel [or saying the same thing in a slightly different way], I thought I would just direct you to her fabulous blog: http://glutenfreehope.blogspot.com/2011/06/water.html

I'll add that many people suffer from unnecessary, seemingly "chronic" headaches. When my husband comes home with a headache the first thing I ask him is if he's had enough water. Typically the response is no and more typically the headache goes away after filling up his H20 tanks. I highly recommend reading this book for more information on the healing benefits of water.

Water can be extrodinarily warming or cooling so on hot days, try a glass of cool water for some heat relief. On cool days, vice versa is true. However, be careful not to take in to much water just prior to or soon after eating a meal as it can dilute digestive juices, thus compromising healthy digestion. Really cold water can have the same effect, so generally room temperature water is best.

As for water bottles, I am a huge HUGE proponent of glass for all things that touch food or water. Recent studies are showing that even if plastic is free of BPA, it still can leach harmful substances into your water and food. Lifefactory created a glass water bottle that I love. Check it out here. If you are interested in reading more about plastic and the hazards of, look here.

The moral of the story is drink more [pure] water!

ACID-ALKALINE BALANCE AND VEGGIE STIR-FRY

Fatigue, skin problems, mucus and toxic build-up, food and other sensitivities, disease. What do these all have in common? Outside of the obvious "they're all a bummer with a capital 'B'", they symptoms that could be related to an acid-alkaline imbalance in the body.

What is acid-alkaline balance?

Foods are basically classified as acid or alkaline with a few that fall under the neutral category. This doesn't mean how acid or alkaline the food itself is. Instead, foods are categorized by determining the type of residue that remains after that particular food has been metabolized by the body. A human's normal pH is a little over 7.0 [7.41 if you are into exacts] and a good pH reading ranges from 6.5 - 7.5. However, due to our high acid forming American diet, many people have a dangerously high acidity level and don't even realize it! Even people that tend to have a healthier lifestyle could be imbalanced. Foods can greatly affect this balance for the better or for the worse. If the body is to acidic, it tries elimination through the colon, kidneys, skin, sinuses and mucus membranes. This is why an acidic body can lead to the symptoms I mentioned above.

So, what do you do?

First, take a pH test [through urine analysis]. It is so simple and can be done at home. Purchase some pH papers [many drug and grocery stores sell them] but make sure that the test range is at least 5.5 to 8.5. Add some [ahem] pee and compare the color on the strip to the chart provided with the pH papers. If you are 6.0 and under you are acidic and are probably feeling worn out. 6.5 - 7.5 is neutral, otherwise known as the healthy repair / restore zone, while 8.0 and up is overly alkaline [if this is the case on a regular basis or you are constantly getting a reading between 7.5 and 8.0, talk to your doctor as your body may be in a state of tissue breakdown]. The most accurate depiction of your body's balance is most likely the first pH test you do upon waking up in the morning. Work to get this reading in the healthy zone. However, the first couple of days, do a test at various times throughout the day [3 - 5 tests]. This may give you a good picture of how different foods affect the body.

If you are a walking acidic environment, you can change your diet and thus your pH with a little effort and diligence.

Foods that are alkaline and will help lower acidity are:

all vegetables, most fruits, millet, buckwheat, sprouted beans, sprouted seeds, olive oil and water-soaked almonds

Balanced foods include:

brown rice, corn, soybeans, lima beans, almonds, sunflower seeds, Brazil nuts, honey, most dried beans and peas, tofu, nonfat milk, and vegetable oils

Foods that are acidic and will increase acidity are:

wheat, oats, white rice, pomegranates, strawberries, cranberries, breads, refined flour, refined sugar, cashews, pecans, peanuts, butter, milk, cheeses, eggs, meats, fish and poultry

And of course, water is the ultimate healer so be sure to be very diligent about getting at least 8 8 ounce glasses [10 would be even better] of pure water each day.

Sources:

Haas, Elson M. Staying Healthy with Nutrition. Berkeley, CA: Celestial Arts, 2006.

Lipski, Elizabeth. Digestive Wellnees. New York, NY: McGraw-Hill, 2005.

All of this leads me to stir-fry, a fantastically tasty and easy way to get a whole lot of vegetables into your body.

Veggie Stir-Fry

large hand full each of kale, bok choy, broccoli, asparagus, carrots, and onions [substitute any vegetables you like], chopped

3 - 4 cloves of garlic, peeled and minced

1 - 2" piece of ginger, peeled and minced

1/4 c. of olive oil

2 - 4 tbsp. of tamari or to taste [make sure it is a wheat-free, gluten-free brand]

Pour oil into skillet or wok and heat on medium until warmed. Carefully add garlic, ginger, onions, and carrots. Saute until onions are just beginning to become transparent. Add the remaining vegetables and tamari sauce. Cook on medium for 2 - 3 minutes or until all of the veggies are bright with color [green in this case] and just beginning to soften. Remove from heat and serve over cooked millet.

The Dirty Dozen

If you're interested in purchasing more organic produce but don't know where to start or are on a tight budget, here is a good place to start.

The "Dirty Dozen" is a list of twelve fruits and vegetables that should be purchased and / or grown organically because they typically are sprayed with more pesticides, insecticides, etc.; are grown in heavily treated soil; don't have thick peels to protect them; and / or retain many of the chemicals used, more so than other produce.

Celery

Peaches

Strawberries

Apples

Blueberries

Nectarines

Bell Peppers

Spinach

Kale

Cherries

Potatoes

Grapes

I would also add all baby food, corn and soybeans to this list. Baby food, if possible, should always be bought organically or made with organic ingredients. An infant's immune system is not as developed as an adults and can't handle the onslaught of chemicals. They also will retain more of the chemicals which can manifest in a lot of different, destructive ways such as reduced immunity. Corn and soybeans are almost always genetically modified but when bought organically (especially if an heirloom variety) genetic modification can be avoided. For a great look into this watch Food, Inc. (http://www.foodincmovie.com/)

Foods that are relatively clean of pesticides (though they may be heavily fertilized depending on the farmer) are:

Onions

Avocado

Pineapple

Mangos

Sweet Peas

Asparagus

Kiwi

Cabbage

Eggplant

Cantalope

Watermelon

Grapefruit

Sweet Potato*

Honeydew Melon

* Sweet potato is controversial as it is a root vegetable and may pick up many more fertilizers from the soil than other foods.

It is always best to buy these foods as local as possible to reduce the number of pesticides sprayed, especially on those that travel great distances and thus need to be protected from bacteria and bug infestation. Buying local also reduces the carbon footprint (what it takes to get food from seed to plate) in the form of gas, packaging, manpower, storage, etc.

What is your Top Ten List?

Right now I am reading Jonny Bowden's The 150 Healthiest Foods on Earth. Throughout the book Jonny has asked some of the top experts in nutrition to give of list of what they consider their top ten foods. This doesn't mean what they RECOMMEND to their patients or clients but rather what THEY ACTUALLY EAT. I have always been curious about such a list or lists. Here is what I have found:

(12) blueberries and salmon
(7) spinach
(6) eggs, nuts, and broccoli
(5) strawberries, raspberries, beans / lentils, and sea vegetables
(4) grass-fed beef, kale / chard, blackberries, extra virgin olive oil, pomegranates and/or juice
(3) ground flaxseed, apples, almonds, steel-cut oats, avocado, green tea, onions, bean / seed sprouts, and yogurt
(2) whey, brown rice, chicken, peppers, tomatoes, coffee, garlic, sardines, coconut oil, vegetables (mix), and sweet potatoes
(1) cranberry juice, lemons, spaghetti squash, jjicama, peanut butter, organic cream, red lentil sprouts, mango, egg whites, turkey, walnuts, arugula, grapes, almond butter, buckwheat, black beans, kiwifruit, mung beans, pineapple, kimchi, baby greens, mushrooms, asparagus, brewer’s yeast, celery root, wild game, buffalo, alcohol, and water

Do you agree? Disagree?

I began to think about my top ten list. What would it look like? What would it include? Am I really eating as well as I had hoped? Well, here is what I have come up with:

Spinach

Wild Alaskan Salmon

Walnuts

Extra Virgin Olive Oil

Berries (including blueberries, strawberries, raspberries, and blackberries)

Ground Flaxseed Meal

Pure Water

Kale / Chard

Brown Rice

Beans (black, pinto, garbanzo, kidney, etc.) / Lentils

I based this list on not only what I believe to be important in my diet but also on what I actually eat on a regular basis.

Do you agree? Disagree?

Write your own list. What did you come up with?

"Twinkie Tax"

Check out these articles on taxing junk food:

http://www.usatoday.com/news/opinion/editorials/2004-12-01-obesity-edit_x.htm\

http://www.ask.com/bar?q=2009+Twinkie+Tax&page=1&qsrc=2417&ab=0&u=http%3A%2F%2Fshine.yahoo.com%2Fchannel%2Fhealth%2Fdo-we-need-a-twinkie-tax-344485%2F

It seems like 20 states have passed the bill and 11 states are still considering, however I can't find if Michigan is one of those states. Let me know if you figure it out!

What To Eat

Right now I'm reading What to Eat by Luise Light. It has been an interesting book becuase Luise worked for the USDA while a new pyramid was being designed. She was actually hired for that purpose and documents her experience - the politics that go into it. It's unbelievable that schools are giving funding for foods based on the current pyramid set by the USDA and lobbyists' for different (processed) food companies are the real brains (or money) behind the pyramid. Not only are our kids getting sub-par, kind of-sort of food (if you can call it food) but their gym, art, music, etc. are suffering - obesity is on the rise, we're teaching to test not to work and live, and food allergies / diseases are skyrocketing. The future generation(s) have a lot stacked against them.....I don't agree with everything Light says in her book but it is a great starting point and worth reading.

Notes from Elson

Notes from Staying Healthy with Nutrition (by Elson Haas):

"The poor nations...are literally starving from deficiency diseases while we are overconsuming junk and dying from diseases of affluence."

Eating is not only an issue of survival or enjoyment, for us it may be a more than that. We live in an affluent country and how we buy, sell, and exploit becomes a very moral issue. Our overconsumption is killing men, women, and children.

"Most of us need to develop and maintain a lifelong exercise plan that blends with our more sedentary work lifestyles. This should include a natural seasonal variance that ideally coincides with the cycles of light and darkness in our area. The activity should be outdoors and energy expending during the warmer, lighter months; energy-gathering exercise, such as yoga, done indoors is best in the colder, darker times."

What does it look like to define our exercise and diet around seasons?

"At about 6 months of age, cattle are commonly injected with slow-release pellets of estrogen, which can speed up growth and add 40 to 50 pounds by the time of slaughter."

Our consumption of meat has gone up drastically. Our weight as a population has gone up drastically. Anyone else see a parallel here?

Ask the following questions when deciding eating habits:

1. Who is eating? We ALL need to experience the art of food preparation so that we can ultimately nourish ourselves and others.

2. With whom are we eating? Creating a peaceful setting around food preparation and food consumption is a vital part of the nutrition process.

3. What is being eaten? A balanced diet is all we need. What this is may actually vary person to person (based on our individual needs, cultural background, current knowledge and tastes, food availability, and expense).

4. When do we eat? The first rule of eating is to only eat when TRULY hungry. The message of hunger tells us the body has digested and used the last food we consumed and is now ready for more. Many people experience more emotional and psychological hunger than the physical feeling.

5. Where we eat? Pick one or two places to consume food, usually one indoors and the other out. Eating outdoors, especially in a natural setting, can contribute to the relaxation and enjoyment of the meal.

6. Why eat? We should basically eat to nourish our being.

7. How we eat? Eat slowly and chew food completely. The digestive process begins in the mouth.