Hamburger

I just had to share this information I just read. Something everyone should know, so pass this on. It's by David Zinczenko, author of Eat This, Not That, the article is called The Truth About Your Weight Gain. Here is the excerpt that was most disturbing to me:

"Most fast-food hamburger patties begin their voyage to your buns in the hands of a company called Beef Products. The company specializes in taking slaughterhouse trimmings—heads and hooves and the like—that are traditionally used only in pet food and cooking oil, and turning them into patties. The challenge is getting this byproduct meat clean enough for human consumption, as both E. coli and salmonella like to concentrate themselves in the fatty deposits.

The company has developed a process for killing beef-based pathogens by forcing the ground meat through pipes and exposing it to ammonia gas—the same chemical you might use to clean your bathroom. Not only has the USDA approved the process, but it's also allowed those who sell the beef to keep it hidden from their customers. At Beef Products’ behest, ammonia gas has been deemed a “processing agent” that need not be identified on nutrition labels. Never mind that if ammonia gets on your skin, it can cause severe burning, and if it gets in your eyes, it can blind you. Add to the gross-out factor the fact that after moving through this lengthy industrial process, a single beef patty can consist of cobbled-together pieces from different cows from all over the world—a practice that only increases the odds of contamination.

Losing weight starts in your own kitchen, by using the same ingredients real chefs have relied on since the dawn of the spatula. If you’re set on the challenge of eating fresh, single-source hamburger, pick out a nice hunk of sirloin from the meat case and have your butcher grind it up fresh. Hold the ammonia."

He says it better than I could, so I am going to leave it at that. Yuck.

http://health.yahoo.net/experts/eatthis/truth-about-your-weight-gain

Minestrone Soup

I love soup. There are so many different soups that I love so much, I could eat soup every day. But I have a hard time finding a variety of soup in a can that meets all my nutritional guidelines. For starters, many soups have a chicken or beef broth base, and being vegetarian, it's a no go. Then I have to filter out anything with MSG (monosodium glutamate), corn syrups and hydrogenated oils. Not to mention trying to find something that is nutrient dense and tastes good. So my solution is to make my own soup. I like to make large batches and freeze it in single portions for convenience. Most of us don't have the extra time each day to spend hours in the kitchen, so having a quick, easy, nutritious meal in the freezer leaves no excuse for you to even be tempted by the drive-thru.
Here is a recipe for the minestrone soup I made today. The original recipe is from The Essential Vegetarian Cookbook (which I got at Borders for around $6!), but as usual, I didn't follow it exactly. So here is what I did.

Minestrone
Prep time: 30 minutes
Cook time: about 1 hour

1 can kidney beans
2 Tablespoons extra virgin olive oil
2 onions, chopped
2 cloves garlic, crushed
4 tomatoes, peeled* and chopped
3 Tablespoons chopped parsley
9 cups vegetable stock
1 cup carrot, chopped
1 turnip, chopped
2 potatoes, chopped
3 celery sticks, chopped
3 Tablespoons tomato paste
1 zucchini, sliced
1/2 cup sliced green beans (I used frozen)
1 cup macaroni elbows
salt and pepper
Parmesan cheese, for serving

1. Heat oil in a pan, add onions and garlic. Cook, stirring, until onion is soft.
2. Add the tomatoes, parsley, beans and stock. Simmer, covered, over low heat for 30 minutes. (The original recipe said to simmer for 2 hours, but I didn't have that much time!)
3. Add the carrot, turnip, potatoes, celery and tomato paste. Simmer, covered, for 15-20 minutes.
4. Add zucchini, green beans and macaroni elbows. Simmer, covered, for 10-15 minutes, or until vegetables and pasta are tender. Season with salt and pepper. Serve topped with shavings of Parmesan cheese.

*To peel tomatoes: Cut a cross in the bottom; put into boiling water for 2 minutes. Plunge into cold water, remove and peel.

Helpful Tip: When I find a recipe that sounds good, I will make a little shopping list of all the ingredients I need. That way, when I decide to try it, I am ready to grab it and hit the store. If you have little ones, you know that when it's time for grocery shopping, it's a get in, get out event. You don't want to waste time looking up recipes or racking your brain to figure out what you need.

Lowering Cholesterol

Recently, my mom called to talk to me about her cholesterol. She's had high cholesterol and recently the doctor wants to start her on medicine to control it. She and I both believe that anything that can be controlled without the help of pharmaceuticals should be done that way. I won't even take Advil for a headache! So she doesn't want to take any drugs, but has been trying to lower her cholesterol through her diet and it was still higher than a year ago when she last had it checked. So she is frustrated. So I started digging into her daily diet, and yes, she still eats ice cream once or twice a week and has cheese on a regular basis. And while she doesn't eat a lot of eggs or red meat, she does have some.
Having high cholesterol is part genetics and part environment (diet). Here's my short advice: Eat more beans, fruits and vegetables. Eat more fiber.
"Soluble fiber may form a sticky substance in the intestines and help flush away excess cholesterol. Oatmeal, oat bran, beans, peas, barley, citrus fruits and rice bran contain high amounts of soluble fiber. Insoluble fiber foods such as whole-wheat breads, wheat cereals, cabbage, carrots and cauliflower may not lower cholesterol but help with the digestive process to keep a healthy weight. (www.livestrong.com)" Fish, nuts (especially walnuts) and extra virgin olive oil are also foods that will lower cholesterol.
An average person should limit their daily intake of cholesterol to no more than 300 mg per day. Someone with high cholesterol should limit to it no more than 200 mg per day. According MayoClinic.com, one large chicken egg contains 213mg. LDL cholesterol (the bad cholesterol) is found in animal products - meat, eggs, dairy.
It is so important to develop healthy habits for a lifetime and not get caught in fad diets. You want a diet that you can sustain for a long time (or the rest of your life) and stay healthy. The Mediterranean diet can do that and help you lower your cholesterol. It incorporates tons of fruits, vegetables, is high in fiber uses olive oil in place of butter and other fats. It also incorporates fish in place of meat. This diet is taken from the countries of the Mediterranean, where they typically have lower instances of heart disease. Couple this with regular exercise for a healthy lifestyle.

Read more: http://www.livestrong.com/article/267100-type-of-foods-to-lower-cholesterol-naturally/#ixzz12fZLFub4

Eggplant Recipe

Tomato-Chickpea Eggplant Shells
4 servings

2 eggplants
1 onion
2 large tomatoes
1 can chickpeas, drained and washed
4 cloves chopped fresh garlic
olive oil
salt and pepper to taste

Preheat oven to 450 degrees. Wash and cut the eggplants in half lengthwise. Score the flesh side deeply in a crisscross pattern. Brush with olive oil and lightly salt and pepper. Put the eggplants flesh side down and brush the skin with olive oil. Add about 1/8 of an inch of water in the pan and roast for about 25 minutes. You may need to add water so check after 10-15 minutes. Once removed, spoon out the flesh and save for later. Be careful not to tear the skin...although you can always chop it up and throw it in the whole mix! That's what I ended up doing, oops!
In a pan, heat olive oil over medium heat and add onion and garlic. Cook about 4-5 minutes, until onion starts to brown. Add tomatoes (with juice), chickpeas, eggplant flesh and salt and pepper to taste. Cook another 5 or so minutes.
Spoon the mixture into the shell of the eggplant and enjoy! This recipe is so easy and quick to make and also nutritious-we love that!

Healthier Eating Habits For Your Child

Here are a few tips for getting your little one to eat healthier:

1. Give your child milk or water to drink throughout the day. She doesn't need juice at all. Whole fruit is much better for them. One glass of juice has way more sugar than a piece of fruit and no fiber. If you do decide to give her juice, either make your own fresh or buy juice that is not from concentrate and has no added sugar. And then cut it in half with water to minimize the amount of sugar she is getting. The only juice I give to Joy is what we make ourselves. And I always combine fruit and vegetable juices. Since she has never had juice from the grocery store, she doesn't know any different and loves it. We made bok choy and orange juice the other day and I couldn't believe how much she drank. Vegetable juices are great because they provide a ton of vitamins and don't have much sugar. But if your little one isn't as brave as Joy, you can do orange/carrot or cucumber/apple. I will still add water or at least ice cubes to cut it down. Joy will also drink what juice is left after we finish watermelon or pineapple. I just pour it into a cup and add a little water. And we aren't spending any money on juice or creating any extra waste.

2. Offer your kids vegetables. Offer them again. And again. Studies have shown that some kids won't even taste a food until it's been offered 10-15 times. And it might take trying it over and over to actually like it. So put a little on his plate and offer him bites of what you are eating. We all know that whatever is on our plate is way more appealing than whatever is on his plate. Joy loves to "share" mommy's food. Also, when you are cooking, put out a little bowl of veggies as "appetizers" before dinner. Frozen peas, baby carrots or green beans are good for munching. Your little one might be more willing to eat some vegetables before he's full from his dinner. I will also put out fruit or veggies while Joy is playing, so if she is wanting to snack, but not really hungry, she has a much healthier option than cheese crackers or cookies.

3. Get sneaky. If you've tried all of the above suggestions and your little one still won't touch anything green, puree some vegetables and add them to what you are cooking for him. I will add some recipes later, but here are a few simple ideas. I will add pureed carrots or sweet potato to macaroni and cheese, scrambled eggs and breads. I will add pureed spinach to spaghetti sauce. Or, add some vegetable juice to her orange juice (if you're giving her juice). Some things are acquired tastes. So the more you add vegetables to anything and everything, eventually, the taste will grow on your child and she will start to like the taste. So eventually she will eat a carrot. Or a pea or squash or whatever you are preparing. So whether you are offering her straight vegetables or sneaking them in wherever you can, you ultimately want her to like vegetables so that she will grow into a healthy adult. It is so important to expose kids to whole fruits and vegetables in as many ways, shapes and forms as possible. And remember, you are her number one role model, so set a good example of healthy eating. Give her a healthy start and develop good habits now that she can carry into adulthood.

4. Try to give your little one as many whole foods as possible and avoid processed foods. I know it is so much easier to grab pre-packaged food for lunches and snacks, but look at the label to see what ingredients are really going in there. So be prepared. Cut up apples the night before, put baby carrots into baggies, wash enough fruits and vegetables to get through a day or two and have them easily accessible. Try making macaroni and cheese from scratch and not a box. Make home-made soup and freeze part so that you have a healthy meal ready for those days you just don't get dinner on the table and would otherwise order a pizza. The freezer is your friend! Freeze chopped or pureed veggies in small serving sizes that you can throw into a dish later. For example, you can pull out 1/2 cup pureed spinach in the morning and by that evening it is ready to go into the pasta sauce. The bottom line is that the fresher the food is that you give your children, the fewer preservatives and chemicals you are feeding your little one. Home-made cookies are even better than packaged ones...and it's so much fun cooking with the little ones!

Pita Bread

Here's a recipe for my whole wheat pita bread. We love dipping it in hummus, but there are so many things you can use it for. You can spread peanut butter and jelly on it too. My mom gave me this recipe; she uses it for pizza and breadsticks. I just substituted whole wheat flour for white flour and evaporated cane juice for white sugar. It's so easy to make, and I can let it rise as long as I need to, so I will mix it up when I have 20 minutes and then I'll usually bake it at night after Joy is sleeping. I double the batch and freeze half (after baking and slicing). I use a pizza stone to bake it on so it's done evenly and the bottom doesn't get too crispy.

1 tablespoon dry yeast
1 cup warm water
3 tablespoons organic sugar - evaporated cane juice
1 teaspoon salt
2 tablespoons organic olive oil
3 cups whole wheat flour

Combine yeast, water and 1 tablespoon of sugar. Let sit for 5 minutes. The yeast will bubble, that means it is still good. Add remainder of sugar, salt, oil and slowly add the flour. Knead well. Cover and let rise for at least 20 minutes. Divide the dough into 2 parts and roll out about 1/2 inch thick and let it rise for another 20 minutes. I will usually spray olive oil on it and sprinkle with garlic and a little salt. Then bake for 10 minutes or until done. It might have air bubbles, so I try to cut it as soon as it comes out of the oven. This keeps it from crumbling too much later.

Note for picky eaters:
You can do 1 cup whole wheat flour and 2 cups white flour or half and half. White flour gives it a little fluffier and smoother texture, so for the picky little ones (or big ones) try mixing the white and whole wheat flours.

Flaxseed

Flaxseed is the most concentrated source of essential omega-3 fatty acids. Ground flaxseed can be used as an egg replacement...use 1 tablespoon (15 g) ground flaxseed with 3 tablespoons water (45 ml) whisked in a blender or food processor until thick and creamy for each egg you are replacing*. You can buy ground flaxseed (sometimes called flaxseed meal) or whole flaxseeds and grind them yourself in a coffee grinder. After you grind them, keep them in a glass, airtight container in the refrigerator. This makes it easy to add it to whatever you are preparing. And let's be honest, if it takes more time to eat healthy we aren't going to do it. So make it easy on yourself, be prepared ahead of time. Even if you aren't using it as an egg replacement, add ground flaxseed to oatmeal, smoothies, cereal, pancakes, cookies, etc. Aim for 2 teaspoons a day.

You can add whole flaxseeds to dishes, baked goods, oatmeal and salads, too. But nutrients are better absorbed when food is properly broken down and digested. You know how your grandmother told you to slow down and chew your food? She was right. Food that isn't chewed up takes longer to digest and can pass through your system undigested. Which means your body isn't getting those nutrients. So by grinding up the flaxseed, we are ensuring that your body will get all the nutrients. Plus, sometimes the smooth texture goes down easier, especially in baked goods. And if you have picky kids, you know it's best if they don't know just how healthy it is!

Hearty Oatmeal (my original creation!)

1/2 cup old fashion oats
2 teaspoons ground flaxseed
1-2 tablespoons sliced almonds
1 cup water

Mix together in a bowl and microwave for 2 minutes. Add milk or water if needed and slice 1 banana into the oatmeal or add 1/2 cup fresh blueberries. You can always adjust your nuts and fruits to your taste. This is a great way to set the tone for how healthy you eat all day.


*Sources: The Joy of Vegan Baking by Colleen Patrick-Goudreau

Artificial Sweeteners

I know you've heard the phrase "everything in moderation." People use this to convince themselves that they can eat whatever they want, in moderation. There are some things that we should never be putting in our bodies. Would you tell a drug addict that what he is putting in his body is ok...in moderation? You might say, well drugs are illegal, the government has said those are bad for us, so of course it's not ok to be doing drugs. What about someone who smokes cigarettes? Would you tell them that's fine, in moderation? Cigarettes are legal. The government has said they are terrible for us, they are proven to cause cancer, and yet they are legal. Hopefully you aren't encouraging your friends to have a couple cigarettes a day. The same goes for all artificial sweeteners. All of them! My short list of things that should never be consumed, even in moderation includes artificial sweetener, high fructose corn syrup and hydrogenated oils. There are many more, but this is where to start. Look at labels and throw out anything with these on the ingredients list. These are not food.

And don't think that Splenda is any better for you because "it's made from sugar." It is so processed, the only reason it has zero calories is because the body cannot actually metabolize it. So it is either eliminated or stored, your body can't use it for energy. Look for aspartame, saccharin and sucralose on labels and avoid these. You might be wondering why the FDA would approve these if they are known to cause cancer, memory loss, nerve cell damage, migraines, brain lesions, joint pain, Alzheimer's, bloating, nervous system disorders, hair loss, food cravings, weight gain (not weight loss, so don't drink diet soda to lose weight) and reproductive disorders. Do any of those sound fun? Each artificial sweetener that is on the market underwent minimal studies, was deemed unsafe for human consumption and rejected (some multiple times). Again, they were deemed unsafe for human consumption! Eventually, after some shady dealings, they were passed. I am not going to go into the legal issues surrounding these sweeteners being FDA approved but I do encourage you to do your own research. You don't have to take my word for it, look into it yourself and make your own decision.

The bottom line is that something that is chemically created is not food and should not be ingested. How many of the above side effects do you want, in moderation? I am in no way insinuating that anyone who has been affected with cancer or other disease has brought it upon themselves. But why not avoid those things that are known to cause cancer. Eating chemicals is going to cause digestive problems. If your body is trying to metabolize these artificial elements (which it cannot do) it is not properly digesting the good food you are eating, therefore you aren't absorbing all the nutrients you need. Your body gets caught up trying to figure out what to do with these processed ingredients. There are some things that not good for the body, even in moderation. So give up your one diet coke a day!

High fructose corn syrup is made by changing the sugar (glucose) in cornstarch to fructose - another form of sugar. It is super cheap and preserves foods and beverages. It is also terrible for you. When you eat or drink sugar from fruit or whole grains (natural sugars) your body signals that it is full and satisfied, and you don't need to eat any more. With high fructose corn syrup, your body doesn't do this, which is why it is linked with obesity, type II diabetes and heart disease. Those are clearly things we want to avoid. It will make you fat and unhealthy.

This is especially true for pregnant and nursing mothers. It's one thing to knowingly put these things in your body when you are the one to suffer, but whatever you eat and drink will go to your baby. We obsess over everything our baby gets, every mother wants the best for her baby, so make the decision to give them the best. We skip coloring our hair, stay away from chemical cleaners, avoid painting, etc., etc. So don't put these terrible artificial ingredients directly into your body.

So now you are avoiding all artificial sweetener and high fructose corn syrup. Wondering what to bake with? Now, I have a sweet tooth as much as anyone (which I inherited from my father) and I love to bake (which I inherited from my mother). Here are a few alternatives...evaporated cane juice, Sucanat, dates (I stick these in the blender with my wet ingredients), maple syrup, molasses, honey, raw sugar and agave nectar. Just be sure that you are still limiting the amount of sugar you add to your foods. If you feel a sugar craving coming on, eat a piece of fruit or drink a cup of tea (peppermint has been shown to reduce sweet cravings). And enjoy the flavor of real food!

Farmers Market

This morning, Joy, Matt and I went to the Fredericksburg Farmers Market. It was a beautiful day for it, lots of sunshine. I got a couple basil plants, some zucchini and yellow squash to steam later and some strawberries that smell like heaven. There is such a difference between food that ripens on the vine or tree and food that is picked before it is ripe and either left to ripen or ethylene gas is used to ripen it. You can also find farms that allow you to pick your own fruits. Plus, buying foods that are in season will allow you to buy more locally grown produce.

I definitely recommend that you find a local farm or farmers market. The taste alone it worth it! Not to mention keeping your money local (especially in this economy), and who wants to be buying fruit from another country when we can support our local farmers - and it really does taste so much better. I also love that it is either priced equal to or better than the grocery store. My two basil plants cost less than one package of basil at the store, and they already have more basil leaves on them. Not only is there great produce, but there are usually flowers, meats, cheeses, eggs, breads or baked goods (oh, I also got a great loaf of organic whole wheat bread!), etc. You can bring the kids and the dogs, too. Bring your reusable bags and a few plastic bags to put all your goodies in. Now you can feel good about feeding your family healthy food, supporting the local economy and saving the earth. That's a lot to accomplish in one morning!

Waffles

I had to share this vegan waffle recipe with you. My family loves them! I end up doubling the batch and freezing some so we can pop them in the toaster later. They are much better than frozen waffles. Ground flaxseed is the egg replacement...you won't miss the eggs!

Ingredients
3 Tbsp (45 g) ground flaxseed (equivalent 3 eggs)
1/2 cup (120 ml) water
6 Tbsp (85 g) non-hydrogenated, nondairy butter, melted (I like Earth Balance or Smart Balance)
1 1/2 cups (355 ml) nondairy milk (I prefer organic almond milk)
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1 Tbsp granulated sugar (organic!)
pinch of salt

Preheat your waffle iron.

In your blender, whip the flaxseed and water together for about 2 minutes, until it is thick and creamy. Add the melted butter and non-dairy milk and whip for another minute.
In a large bowl, combine flours, baking powder, sugar and salt. Stir in wet mixture until it's just combined. You can add any additional ingredients at this time.
Scoop 1/2 cup of batter (or whatever is recommended for your iron) onto the waffle iron, close the lid and bake until the waffle is golden brown.
The ones I plan to freeze and toast later I will get them barely browned, so they are cooked thoroughly, but no more.
If you want to add a little something to your batter, try 1/2 cup chocolate chips, 1/2 cup raisins, 1/2 cup finely chopped walnuts or pecans, 1 small banana thinly sliced...or come up with your own creation!

Why we love these.
Everyone loves a Saturday morning where we don't get out of our pajamas until noon and these fit right into our morning. Joy loves to stir the batter and watch me pour it on the waffle iron...and then she loves just a little marionberry syrup drizzled on top (doesn't take much...we'll actually eat them plain too). We throw in some fruit on the side, a cup of tea for Mama, coffee for Daddy and we are set. And then later on in the week when we are looking for a reason to get moving in the morning we'll throw these in the toaster and be out the door.
Let me know what you add to these. I might even try adding some carrot or pumpkin puree. Yum!

This is from The Joy of Vegan Baking by Colleen Patrick-Goudreau, copyright 2007. Great cookbook, I highly recommend it!

Hello

I decided to start blogging to try to condense my knowledge on health and nutrition for anyone who might be looking for ways to change their health. I am continually reading and researching food, nutrition and health. I truly believe you are what you eat. So why not eat the best things you can? But who knows what to believe, who to listen to or what is right for them?

So my first piece of advice is to listen to your body. My second piece of advice is to eat food. Real food. Not chemicals, additives and artificial ingredients. Not food that has been so processed that it doesn't resemble anything close to what it originally was. Eat real food. I prefer organic, and local is even better.

My intention is to give truthful information about eating right, general health and living life in a way that brings about happiness. This does not take the place of advice from your doctor or a registered dietitian (I am neither). I care about people, animals and the environment and I encourage you to do the same. I will try to write about what most people are looking for...I love questions and comments!