Archive for October, 2012

Nutrition Conference in NYC is inspiring!

Sunday, October 21st, 2012

So inspired by yesterday’s speakers at the Institute for Integrative Nutrition conference in NYC: Dr. Neal Barnard, President of the Physicians Committee for Responsible Medicine, Dr. Marion Nestle, author of Food Politics and Professor of Nutrition, Food Studies and Public Health at New York University, and Dr. Susan Blum, Founder of the Blum Center for Health and a pioneer in the field of functional medicine and chronic illness treatment. Feeling blessed to be here with a 1000 other holistic health coaches. So many people really do care about the health of our society!

Can’t wait for today’s line up of speakers and to learn more about food, politics, and how to impact this country’s health!


Super “Tuna” Salad

Thursday, October 18th, 2012

It’s not raw, but it is good! Enjoy the taste and texture of tuna salad without the tuna.

 

1 can garbanzo beans

4 tablespoons veganaise

1 tablespoon dijon mustard

2 stalks celery chopped

2 tablespoons chopped red onion

2 tablespoons lemon juice

salt and pepper to taste

 

Pulse beans in food processor until just chopped – don’t over process, you want it to be chunky.  Mix in rest of ingredients.  I serve on Udi’s gluten free bread with spinach baby green mix, fresh tomato and shredded carrot.


Creamy Spinach and Wild Rice

Friday, October 12th, 2012

When the weather turns colder, I like to have a warm meal with bold flavors, and this easy twist on Indian cuisine fits the bill!

Bloomed Wild Rice

1 1/2 cups wild rice

4 cups water

To sprout the rice, place the rice and the water in a glass bowl or large jar and put in the dehydrator for several hours until the rice has “popped” and is soft and chewy.  If you don’t have a dehydrator, you can bloom the rice by soaking the rice in water on the counter overnight, drain, rinse and cover with fresh water. Store in the refrigerator until ready to use.

Creamy Spinach

1/2 cup pine nuts

1 ½ tablespoons lemon juice

2 tablespoons olive oil

1 to 2 small gloves of garlic garlic

1 tablespoon fresh ginger, finely minced

1 tablespoon garam masala

½ teaspoon cinnamon

¼ teaspoon black pepper

2 teaspoons salt

8 to 12 cups baby spinach

1 red bell pepper, diced

In a high speed blender, blend the pine nuts through salt until smooth (I had to add a little water to get my sauce to turn over and get creamy). Mix sauce into spinach and peppers. Place in a low oven (150 degrees) for 15 minutes to slightly wilt the spinach. I have a dehydrator, so I popped the spinach in there, next to the rice, to warm up for about 45 minutes.

Divide the rice between plates and top with spinach. This recipe serves 4. It seems like a lot of spinach, but it wilts down quite a bit.


Does “No Trans Fat” Really Mean No Trans Fat?

Wednesday, October 10th, 2012

 

Do you read the nutrition information labels on the packaged food you buy? Do you read the ingredient list? Do you look at the claim of “No Trans Fat!” on the front of the package and believe it?

There is a discrepency between what the manufacturers claim, and the truth.

Ever notice that some products in the grocery store are marked “No Trans Fat” on the front, but the ingredient list includes partially hydrogenated vegetable oil? How can that be?

The FDA allows foods to contain up to 0.5 gm of trans fat per serving and still round down to zero! This is, unfortunately, very confusing.

If this is just an occasional food, maybe you’re not concerned about it.

However, for commonly consumed foods, like margarine, these half grams per serving could add up to several grams a day. Remember why transfat is harmful?
Trans fatty acid is an artery clogging fat that raises LDL or “bad” cholesterol, while lowering HDL or “good” cholesterol levels in blood, and is linked to increased risk of heart disease and type 2 diabetes.

“Don’t eat anything your great grandmother wouldn’t recognize as food,” Michael Pollan

How much trans fat is ok? According to some leading health professionals and researchers, the answer is none!
Walter Willett, M.D., Dr. P.H., Chair of the Department of Nutrition at the Harvard School of Public Health, said, “If New Yorkers replace all sources of artificial trans fat, by even the most conservative estimates, at least 500 deaths from heart disease would be prevented each year in New York City – more than the number of people killed annually in motor vehicle crashes. Based on long- term studies, the number of preventable deaths may be many times higher. Trans fat from partially hydrogenated vegetable oil is a toxic substance that does not belong in food.

And what does the FDA have to say?
“As things now stand, the FDA acknowledges that trans fats are unhealthy at any level, and yet maintains that the partially hydrogenated oils that contain them are basically safe. The agency can‟t have it both ways.‟ Editorial, New York Times, June 25, 2005.

As far as labeling goes, shouldn’t “no” mean “no”?

New raw food prep classes for October are posted!  Learn how to pack really healthy lunches, click on the classes and events tab above.


Love & Chocolate Balls

Friday, October 5th, 2012

“All I really need is love, but a little chocolate now and then doesn’t hurt!”

Lucy Van Pelt
From Peanuts, by Charles M. Schulz

 

3 cups dried, unsweetened coconut flakes
1 1/2 cups cacao powder
1 cup maple syrup
1/3 cup coconut butter melted
1 T vanilla extract
1/2 teaspoon sea salt
Combine all ingredients in a large bowl. Scoop about a tablespoon of the mixture at a time, and roll into balls. You can lightly roll in cinnamon if desired. Refrigerate until set. Enjoy!