What does your body good?

We're moving folks. Pack your RSS feeds and let's go! There's a free giveaway on the other side.

2009-03-25T11:19:00.003-04:00

That's right, this is the last post for What Does Your Body Good. The site has been quite a happy success for me in the past year and a half as I've gone from newbie blogger and health-curious to actually creating a new life and business for myself. So, to celebrate we've undergone a huge makeover and name change – I hope you'll follow us to FindYourBalanceHealth.com.

When you get on over there you'll find out about my first blogger giveaway – a free Kripalu cookbook. Woohooo let's go people I've been working hard on this new site for ages :-)

Easy Peasey Breakfast Bars and a blogger meetup

2009-03-23T15:18:00.004-04:00

There are a lot of great recipes out there, but the ones that have me running to the kitchen are those that have only a handful of ingredients. The recipes that are "I can make this right now" kind of easy.

So it's about time I brought you one of those, since my last recipe (though delicious) had an ingredient list to beat the band.

Today's breakfast bars are (very) inspired by these Banana Nut Bites, which were brought to my attention by Kristen at Food Renegade. The only change I made was to replace some of the nuts with seeds and oats, in the interest of saving money, and added a sprinkle of cinnamon on top. Ready? I think it will take me longer to type this than it will for you to prepare the batter:

Easy Peasey Breakfast Bars
2 ripe bananas
1 cup nuts (i used almonds)
1 cup sunflower seeds
1 cup rolled oats
1 cup unsweetened, dried coconut
2 eggs
cinnamon
(optional: raisins or other dried fruit)

1. Preheat oven to 350 degrees.
2. In a food processor, spin nuts and seeds down to a powder. Add oats and coconut, blend. Finally add bananas (and dried fruit if you are using, which I didn't).
3. Mix in eggs. Blend well.
4. Pour mixture into greased pie plate. Sprinkle with cinnamon.
5. Bake for about 30 minutes. Let cool, then slice into bars.

These aren't particularly sweet or rich, but they are a satisfying way to start the day or good for a treat. Far better than buying power bars, the nuts and eggs in this recipe provide a good amount of protein. And for anyone with a gluten intolerance, using nuts/seeds in place of oats is the way to go.

So, aside from cooking up some breakfast bars and continuing to work on my new website (totally under construction but you can sneak peek it here), I spent some time last week with fellow blogger, NAOmni of Not Another Omnivore. She was visiting Boston so we hung out and traded secret nutrition tips. Not really. Actually, NAOmni was kind enough to spend an hour with me completing a health history consultation. It was neat to talk to someone in person after so many blog posts and comments between us! We even took a picture:

For any of you out there who are interested in the idea of holistic health counseling, I encourage you to get in touch because I do most of my work with a magical voice-throwing device. Over the phone, that is. A free initial health history consultation could be the first step towards feeling all sunshine and rainbows in your life and achieving some health goals. If you'd like to sign up for a time slot, send an email to michelle@findyourbalancehealth.com.

It's ALL vegetable, baby

2009-03-18T10:51:00.004-04:00

It's been one heck of a busy but awesome week. For not working, I sure am working a lot. I'm starting up my business officially as Find Your Balance Health Counseling and Yoga. Like I mentioned before, the site will be up soon but until then all my blog posts will remain here on Blogger. (Conveniently, because you are already here.) And at the end of this post there is an invitation for all of you in the Boston area to come to my new Sunday Cooking Club and some info about an awesome yoga retreat with my friend Lauren.

Despite all the work, I've made time to cook. Max really loved these burgers, declaring them the best thing I ever made. Wait, what? What about my homemade raviolis? My soups, my cookies? Well, I have to agree these were amazing. I ran across the recipe on Gourmet magazine's website, but of course changed a few things to keep costs down.

The biggest change I made was to serve the patties over whole rye instead of sandwiching on rye bread. Call me crazy but it worked out great, and sauerkraut was a perfect match to round out the meal. You might look at this and say, "Hey Michelle, Miss Health Counselor, where's the vegetable?" And I will tell you, it's ALL vegetable, baby.

Mushroom Kasha Burgers with Chipotle Mayonnaise
adapted from Gourmet Magazine
For rye:
2 cups whole rye kernels
4 cups water
1 sheet nori, finely cut with scissors
olive oil, apple cider vinegar, tamari and S+P to taste

For burgers:
2/3 cup water
1/3 cup coarse kasha (whole roasted buckwheat groats)
8 oz portabella mushrooms, including stems
24 oz. white mushrooms
1 cup finely chopped onion
1 cup finely chopped red cabbage
3 tablespoons unsalted butter
2 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf parsley
1 teaspoon tamari
1 and 1/2 cups panko or breadcrumbs, divided
1 large egg, lightly beaten
1/4 cup ghee, butter or olive oil
1/2 cup mayonnaise
1 tablespoon Tabasco chipotle sauce, or any spicy sauce you have
1 cup sauerkraut

1. Optional but recommended: Soak rye in a bowl of water overnight with a splash of vinegar. Drain and rinse before cooking.

2. Add rye to a pot with water and bring to a boil. Reduce heat and simmer until all water is absorbed, about 1 hour. While you wait, prepare the burgers.

3. Bring water to a boil in small pot, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.

4. Break mushrooms/portabellas into a food processor and pulse until finely chopped, then transfer to a bowl. You may want to do this in batches.

5. Cook onion and red cabbage in butter in a large skillet over medium heat, stirring occasionally, until softened, about 5 min. Add chopped mushroom mixture, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, tamari, and 1/2 cup panko. Mix well. Cool 10 minutes, then stir in egg until combined.

6. Get a cookie sheet ready. Put remaining 1 cup bread crumbs in a shallow bowl.

7. Form mushroom mixture into a 3/4-inch-thick patties (3 1/2 inches in diameter), then dredge in panko, knocking off excess, and transfer to cookie sheet. Chill patties in refrigerator for about 1 hour.

8. Heat ghee in cleaned skillet over medium-high heat, then fry patties, turning over once, until deep golden, about 4 minutes total. (You can also use oil but I prefer ghee which has a higher smoking point and creates less drama with the fire alarm). Carefully transfer patties to dishes or a platter. They will be soft, but if they crumble its ok, they still taste good!

7. Meanwhile, whisk together mayonnaise and chipotle sauce. Add oil, vinegars and seasoning to the rye once it's done cooking and stir well. Serve burgers over rye with chipotle mayo on top and sauerkraut on the side.
Serves about 4.

Ok, onto the invitation for all of you in the Boston area! I am going to start hosting a Sunday Cooking Club, held once per month. The upcoming dates are April 5th and May 3rd. If you are interested check out http://findyourbalancehealth.com/sundaycookingclub.

And you are all invited to check out my friend Lauren's yoga retreat for June 25th - June 28th. It will be held in New Hampshire at Newfound Lake. If you'd like more details see her website or contact Lauren at info@laurenegavian.com.

Six hours to simmer and other benefits of unemployment

2009-03-14T17:30:00.004-04:00

Some amazing things are happening. I wake up easily. I'm not craving snacks. Doors of opportunity are opening. Unicorns are appearing in my living room. Ok, not that last one. But seriously, since my last post things are really going unexpectedly awesome.

A few days ago I was able to attend a meeting of a local group called Medford Health Matters. Since the meeting was midweek I was only able to attend because I didn't have to go to work! It was great to interact with real people trying their damndest to make a difference in the town they live in. (A far cry from the fancy 20th floor conference room meetings in my old advertising job about the best way to make a product sound healthy without actually making health claims because they aren't true.)

The group seemed authentically happy to have me there and we are working on ways to collaborate and bring some whole body health programs to our town. We met in a community center that was only a 5 minute walk from my house. I had never even known it was there! I met the guy who runs the center and now we are talking about me teaching a yoga class at the center.

Finally I am happy to announce that I think I have found my very first health counseling client! Hopefully we will start working together next week. I'm grateful to have more time in my day to focus on this and go through all the steps for the first time.

Ok, I'm ready. Where are the unicorns? I feel like anything could happen next.

But let's get to the talk about food, shall we? One of the other awesome things about not working 9-5 is I was able to use a lamb bone in the freezer to make some truly amazing soup, pictured above. I had no idea what I was doing and it turned out to be perhaps the tastiest soup I've ever eaten.

But where'd I get that lamb bone? I actually bought meat, yes, 1.25 lbs. of bone-in lamb the other week. Max and I made an Indian style stew with the meat and then of course the bone got put to good use. Both were excellent recipes, so read on:

Subz Gosht
This apparently means 'lamb with onions, tomatoes, yogurt and veggies' in Indian. I doubled the recipe and am giving you the big doubled version here. But instead of doubling the amount of lamb (At $9/lb.? No way!) I added lentils. For the lamb and all ingredients please use the best quality, sustainably farmed, organic options you can find and afford.

3 Tbl. olive oil
1 tsp. cumin seeds
4 garlic cloves, minced
1 tsp. crushed red pepper flakes, or more for more spice
1" piece of ginger, peeled and minced
2 onions, chopped fine
1 15 oz. can diced tomatoes
1 cup plain yogurt
1 tsp. sea salt
1 Tbl. curry powder
1" fresh turmeric root, peeled and minced (or use powdered)
1/2 tsp. cayenne pepper
1.25 lbs. bone-in lamb, cubed (keep the bone in the freezer for future use)
1 cup frozen peas
2 cups butternut squash, chopped small
2 carrots, chopped small
20 green beans, trimmed and cut into 1/2" pieces
4 potatoes, cut into 2" chunks
10 oz. sliced white mushrooms
1 cup red lentils
3 cups water
Juice of 1/2 lemon
1 cup chopped cilantro

1. Heat oil in large stock pot over med-high heat. Add cumin, red pepper, garlic and ginger. Saute for 30 seconds then add onions. Saute, stirring, 5 minutes. Reduce heat to medium and add tomatoes. Cook for 5 minutes. Add yogurt and stir continuously for another 5 minutes.
2. Add the salt, curry powder, turmeric, and cayenne. Cook for 1 minute then add lamb cubes and cook in sauce for 10 minutes. Add all veggies, lentils and water. Cover and bring to a boil. Reduce heat to low and cook for 1.5-2 hours. Mix in lemon juice and cilantro.
Serves 8ish. Tastes even better the next day!
Approx. cost per serving: $3.15

Michelle's Homemade Lamb Broth Soup
Making broth from animal bones is a great way to get minerals like calcium. The longer the soup simmers, the more nutrients will swim out into your broth.

1 Tbl. olive oil
1 tsp. crushed red pepper flakes
1 onion, quartered
12 cups water
5 carrots, chopped into fourths
4 red potatoes, cubed
1 lamb bone or any odd animal bone/part
2 Tbl. sea salt
2 cups red cabbage, chopped fine
2 whole garlic cloves
3 cups arugula leaves and stems, chopped roughly

1. In large stockpot, heat oil over medium heat. Add onions and red pepper and cook until onions start to turn translucent.
2. Add water, bone, carrots and salt. Bring to a boil, then turn heat very low and cover. Simmer for as long as you've got – I did 5 hours.
3. Then add cabbage, potatoes and garlic cloves. Simmer another hour.
4. Add arugula and mix, the leaves will wilt instantly.
Serves 8ish.
Approx. cost per serving: $0.65

It's apples to apples and an announcement

2009-03-11T19:28:00.003-04:00

As if all apples are created equal! Please. I think we all know a thing or two about organic produce vs. conventionally grown stuff.

For starters, pesticides and chemical fertilizers. These are no good for us or for the environment. Here's something interesting: google "umbilical pesticides." Scary, no? What else...hmmm...what about genetically modified foods? The most common GMOs are corn and soybeans but GM versions of other foods exist for sure. Check out this handy chart.

In response to CulinaryWannabe's recent comment on this post I am very intrigued by The Environmental Working Group's new guide to buying fruits and veggies. Here is a downloadable PDF you can keep in your purse to remind you of what produce is best bought organic, and which are ok to buy conventional if you have to. Thanks to Marion Nestle at Food Politics for this link!

I am going to print this puppy out and take it with me next time to the store. It's a great way to know where to cut a few pennies, like maybe go ahead and buy the cheaper, conventionally grown broccoli if it makes sense for you.

Related to saving money, I am happy to share that I will soon be spending a lot more time focusing on health counseling, cooking and yoga because I was laid off from my job in advertising yesterday. It's never easy to lose a job but in this case I think it's a blessing. There's so much I want to do in this field...I'm off to the kitchen right now to start a new recipe...! And now's as good a time as any to announce that I will soon be moving this blog over to a wordpress platform and new business site. This is just a warning that's it's coming soon but when it's ready I will make it abundantly clear to change your RSS and email subscriptions. I LOVE the community that has begun to grow here, so I hope you all join me for the next leg of the journey :-)

I like cookies for breakfast

2009-03-10T10:22:00.004-04:00

I like cookies for breakfast, a mid-morning snack, lunchtime treat, before dinner snack, dessert with tea...

It's a problem.

After a long bus ride down to NYC last weekend I wanted a little something and ended up eating a cookie from Starbucks. I wish I hadn't. Sugar before bed stinks and I'm convinced that it's the white/cornsyrupy sugar things that make my gums flare up. I've got these gums that just want to recede and I don't know why. Sometimes they get all red and pissed off, threatening their retreat. Have you ever had a gum graft done? I'd like to avoid this in the future. Send me your gum-health secrets. Um, if those exist?

But I digress.

After my moderate success with christmas baking and the more recent Apple Clusters, I've decided a good cookbook I should write someday will be called Cookies for Breakfast. And all the recipes would be healthy enough that you could eat 'em first thing in the morning and not feel too guilty. What do you think?

If I'm going to make cookies into a food group, they'd better be healthy. So this version uses whole grains AND whole grain flour, fruit AND vegetables. Whoa.

Sweet Potato, Apple and Banana Cookies
1/4 cup millet
3 Tbl. butter
1/4 cup peanut butter
1/4 cup honey
1 egg
3/4 cup Sweet Potato Apple Spread
(see recipe within this post)
2 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
1 Tbl. ground flax seed
1 banana, sliced fine
1/3 cup raisins
1/3 cup chocolate chips

Add 1 cup of water to millet in a small saucepan. (Why don't recipes ever say "in a pot"? It's always a "saucepan") Bring to a boil, reduce to simmer until millet has absorbed all the water, about 15 minutes. In a large mixing bowl combine all wet ingredients. Add flour 1 cup at a time, then baking powder, flax and salt. Mix to combine. Fold in banana, raisins and choc chips. Bake at 350 degrees for about 30 minutes, until browned.

Whole Foods, not whole wallet

2009-03-06T09:51:00.002-05:00

Time and time again I hear the same story: "I want to shop at Whole Foods [or other health food grocery store] but it's too expensive."

Let me start by saying this: Food Should Cost Money. The only thing in your life more important than food is water. Not TVs, not cars, not even heating your home. Not even that cute little dress in the catalog that came in the mail yesterday. The one with the V-neck and shirring... wait... No. Food and water.

Ok, so I understand the shopping dilemma. Milk and Cheerios at the conventional grocery store cost less than their counterparts at Whole Foods. But what if it's more about shopping habits than the store you happen to shop in? When you really start to shop smart you'll find that it is the conventional grocery stores that cost you more. The photo above is a week's worth of food for Max and I from Whole Foods. It was actually a big shopping week: $75. I don't usually buy a bottle of organic olive oil, or boxed cereal, or meat. (The week before was just $35.)

So start planning, sista
This is maybe the most important step to eating well/spending less. Before you hit the store, decide what you are going to cook and make a list of things you need to buy. Do this in your kitchen so if a recipe calls for garlic you can look and see if you already have enough. And this is a great point – make your meal plan around things you already have in the house and you will need to buy much less. And learn from my mistakes...the list only works if you remember to bring it to the store! This photo is last week's grocery list. Luckily, it doesn't have to be pretty.

Spinach or arugula? Who cares?
Let's say your handy list says to buy a bunch of spinach. But at the store, arugula is on sale for half the price of spinach. Buy the arugula. I'm betting that the recipe will turn out just fine and you'll save a few bucks. You may even find yourself getting more creative and eating new foods this way. Don't be afraid to be flexible and creative with your plan. If you REALLY think ahead you can create meal plans based on your store's weekly sales. Then you are a money saving ninja!

Ditch some nice-to-haves
Last week I bought meat for the first time in a very, very long time. Meat is expensive. Buy less and save money. But this week I decided it was a must have. That means other things became less important: crackers, cookies, or that yummy tea. Those were nice-to-haves that I didn't absolutely need. So I got the meat, but it meant sacrificing a few other things. Makes sense, right? Audit your shopping cart as you go.

Buy less. Duh.
I used to buy a lot of fruit because I wanted to eat more fruit. But over the course of the week I'd forget to eat it, or ultimately go for the cookies instead. The fruit would go bad. That is not money well spent. Now I buy less fruit and if we run out, I buy some more.

I love bulk, unless it's my thighs
Now here's an example of why you might choose to shop at Whole Foods or another health food store. The bulk section is amazing. Instead of spending $8 on a whole bottle of dried tarragon, I can just buy the 1 tsp. I need. Forget buying more because you might need it later. Unless it's a staple item just buy the amount you need NOW.

And now the obvious stuff...
Well, at least I think it's fairly obvious: buy the store brand whenever possible, buy more fresh ingredients and less processed or prepared food, and don't shop when you are hungry!

So why do conventional grocery stores actually cost more? Well, when you are shopping for healthy food at the A&P you will be lucky to find it. Say, whole wheat flour. And when you do find it, they will probably only have one brand and one size. So immediately you are going to buy a more expensive brand and way more quantity than you need. So the overspending begins...

Let's go back to our original example of milk and Cheerios. If you follow the guidelines here, you'll buy organic milk and spare your body the hormone and antibiotic additives. Instead of a processed food like Cheerios you'll buy organic rolled oats in the bulk section for half the price. In the end your spending the same amount of money on much, much better food choices. Happy Shopping!

Need some frugal recipes? Try these:
Six Veggie Salsa
Taco Style "It's Just Like Hummus"
World's Most Flexible Chili Recipe

This post is part of The Nourishing Gourmet's Frugal Recipes Carnival.

Go go gadget veggie salsa!

2009-03-02T15:33:00.006-05:00

Seriously, a lot of my recipes come from sheer laziness. In this case I wanted to eat a lot of varied vegetables, but I'll be a monkey's uncle if I'm going to cook up 6 different dishes!

Do you have time for that? I do not. Please, I did not even have time to watch Lost or Battlestar Gallactica last week :-) I use my Franklin Covey planner to help me keep everything organized and make the most of my time. Last week Mr. Covey clearly said to me, "You are doing too much. Make a lot of 1 recipe and eat leftovers." I always listen to Mr. Covey.

So, I sent Max to the store with a grocery list full of vegetables. By the way, we've been doing really well this month keeping our weekly grocery bill to under $70. I think the best way to do that is to:
1. Eat what you have in the house already
2. Don't waste anything
3. Buy things that don't come in a package

What resulted was a lip-smackin', hip-shakin' veggie salsa that hit on pretty much every nutrient in the book. I served it over brown rice and black beans, but you could also add it to a broth for some soup, or mix it with marinara sauce and serve over pasta. It never hurts to have a big bowl of chopped veggies in the fridge for whatever comes up. So the question is, does this even count as a recipe? Probably not since I just sort of made it up as I went along!

Six Veggie Salsa
5 carrots
2 tomatoes
1 head swiss chard
1 cucumber
15 brussel sprouts
1/2 butternut squash
1 onion
1 head cilantro
1/2 bag frozen corn, defrosted
for dressing
1 lime
pinch cayenne pepper, or to taste
approx. 1/4 cup each apple cider vinegar, umeboshi plum vinegar, olive oil and tamari

Chop all veggies (except corn) into tiny pieces or shreds. In large pan, cook onion and butternut squash until tender. Allow to cool. Toss everything with dressing and allow to sit for 1 hour so acid from dressing can break down chard and sprouts. Serve as you would salsa.

P.S. Head on over to Food Renegade for a chance to win free La Cense Grass-fed beef. It's the only meat I'll advocate – go for it!

Breakfast, you're fired!

2009-02-27T10:26:00.004-05:00

My breakfast can be kind of lazy. I mean, I do all the work. I boil the water, measure the oats, chop the fruit...and then I do all the eating and digesting! What does my breakfast do? It just kinda sits there. Well, breakfast, times are tough and we've got to make some changes around here so we're gonna have to let you go. Time to bring in a morning meal that works a little harder so I don't have to.

I think I've found a perfect candidate. I'll still be eating a mixture of whole grains each morning, like oats, millet, amaranth and quinoa. But things are gonna be different around here:

1. My new breakfast grains have overnight hours.
Here's something I didn't know until recently: whole grains like brown rice and oats contain phytic acid as a natural part of the grain's bran. Phytic acid gets cozy with minerals like calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. Boooooo

2. My new breakfast grains do more of my work.
When I saw Sally Fallon speak last weekend she talked a lot about how to aid digestion in the preparation of food. Her suggestion was to add a splash of lemon juice or vinegar to the soaking water of oats. In a sort of pre-digestion process, the oats start to break down and are later easier to digest. This means my body does less work and I have more energy. See this is what I mean by my breakfast doing some work around here!

3. My new breakfast grains get creative.
Fruit and raisins are good. But I've been thinking of ways to diversify for the sake of my tastebuds and nutrient intake. Try this: shred a few carrots into your grains about halfway through cooking time. Carrots are naturally sweet and work well with a few raisins and pecans. Breakfast comes out tasting like a carrot cake!

Hard Working Breakfast Grains
Serves 1
1/3 cup mixed whole grains (try oats, millet, amaranth or quinoa)
1 cup water
splash of apple cider vinegar or lemon juice
Optional mix-ins: raisins, cinnamon, nutmeg, shredded carrots, chopped fruit, peanut butter, nuts, seeds, maybe a tablespoon of ghee if you're feeling decadent

Soak grains overnight in a bowl with a vinegar or lemon juice. In the morning, strain and combine with water in a pot. Bring to a boil, then simmer for about 20 minutes. Halfway through cooking time, add your choice of mix-ins.

You might notice that your oats/grains taste lighter and more fluffy than usual. I thought that even without fruit they tasted sweeter.

What do you like to eat for breakfast?

Also, I'd like to promote a great idea for a blogger cookbook from Foods That Fit. I'm going to contribute and you should too!

The Genius of Hummus

2009-02-24T12:26:00.004-05:00

Have you noticed that most people don't like beans? Bring up the idea of eating beans and they'll wrinkle their noses right up. But have you also noticed that people love hummus? As a dip or a spread or a pita filling, people love it so much that companies have come out with tons of hummus variations with red peppers or garlic, etc.

So...hummus is made from beans...people love hummus... Ha!

It's just genius. Because beans are really, really, really good for you. I mean, you know that. But how often do Americans break out a can of beans with excitement? What I love about 'em is how versatile they are. Beans can go in everything, but to get people on board with the idea, start with hummus.

Making it at home is super easy. Recipes vary but always include chickpeas, olive oil, tahini and garlic. But I like to mix it up. You can use different beans and seasonings but the main idea is the same. Tell everyone, "It's just like hummus!"

Taco Style "It's Just Like Hummus"
1 can organic pinto beans
1 tsp. cumin
1 tsp. chili powder
1/4 cup olive oil
1/2 tsp. salt
handful of cilantro
Juice of 1 lime
1 tsp. ground flax seed (optional)
1 clove garlic, chopped
1/2 onion, chopped
1 Tbl. olive oil

Soak the beans in water if you have time (like, a few hours). This will help them digest more easily. Discard soaking water. In a small pan, heat 1 Tbl. olive oil over medium heat. Add onion and cook until translucent. Add garlic and cook for a few more minutes. Put all ingredients except olive oil in a food processor. Blend, adding oil a little at a time. Serve as you would hummus.

I brought this to a party but made extra for myself and ate it throughout the week as a snack and as part of a full meal.

What are some other ways to make beans taste great?

And now a word from somebody else

2009-02-23T10:11:00.002-05:00

Just got back last night from New York – another super inspiring weekend at the Institute for Integrative Nutrition. Once I have time to let it all soak in I can't wait to share with you all some of the things I learned from Sally Fallon. (Are any of you already into raw milk?) Aside from school, I also had a great meal with an old friend at Gusto Organics near Union Square. It wasn't cheap, but the beef was grass-fed and the beet-parsnip soup was delicious.

Alas, I haven't even had time to unpack and it's already Monday and back to work. So here's a video I'm sharing with you until I get to writing a full post of my own! I'm a big fan of Mark Bittman already because of his cookbook How to Cook Everything Vegetarian. Enjoy!

Deliciousness on the cheap

2009-02-18T15:36:00.005-05:00

Last week I challenged myself to make a week's worth of food for as little money as possible. If this sounds familiar, start by taking a gander around your pantry. In our case we had a few pounds of mung beans and plenty of brown rice. Another goal for this meal was to include sweet vegetables in an attempt to curb my nighttime sweet tooth.

Beware, this isn't the simplest recipe and it makes A LOT. We ate it for a week. Be sure to cut everything in half if you aren't prepared to fill a bunch of tupperwares with leftovers! It was worth the effort though. One of my coworkers shouted out of his office as a walked by with a piping hot plate, "Michelle, that smells amazing!"

And it was.

Indiasian Mung Beans with Veggie Rice
Serves 10
For the beans
3 cups dried mung beans, sorted and soaked overnight
3 Tbl. toasted sesame oil
3 Tbl. unhulled sesame seeds
2 Tbl. minced chives
S+P
For the rice
3 cups brown basmati rice, soaked overnight
4 Tbl. ghee
4 Tbl. olive oil
2 large onions, chopped
3 carrots, chopped small
2 small Delicata squash, unpeeled and chopped small, seeds washed and reserved
1 bunch Dinosaur kale, sliced thin, including stems
2 tomatoes, chopped
3 tsp. garam masala
2/3 cup water
2 tsp. tamari

1. Cook mung beans until just tender by bringing to a boil and simmering for about 20 minutes. Drain and set aside.
2. While beans cook, heat smallish skillet over medium heat and add the seeds from the squash. Keep a close eye as they toast, occasionally tossing. When toasted, add tamari and mix. Allow liquid to cook down. Scrape seeds out of pan and set aside.
3. Bring a pot of water to boil and add the rice. Return to a boil then lower heat to simmer 10 minutes. The rice will only be partially done at this point.
4. Add the ghee and olive oil to the largest stock pot you own, something with a tight fitting lid. When the ghee and oil are hot, add the onion and cook, stirring occasionally for 10 minutes until browned. Add carrots, tomato, squash and garam masala. Sprinkle with S+P and 2/3 cup water.
5. Wrap a clean kitchen towel around the pot's lid so the corners are on top and come nowhere near the burner. Add the rice and cover the pot. Heat should be at medium high. After a few minutes it will start to sizzle and you can reduce heat to low. Cook undisturbed for about 20 minutes.
2. While you wait, heat sesame oil in the largest skillet you own over medium high heat. When hot, add the mung beans and gently toss to coat in oil. Cook until they start to pop. Add sesame seeds and mix. Add a drizzle more of the sesame oil and remove from heat. Stir in the chives, salt and pepper. Set aside.
6. Add chopped kale to rice mixture and stir. Cook another 10 minutes.
7. Remove carefully from heat. Spoon rice onto plates to serve, topped with mung beans and toasted seeds.

(And yes, the challenge was met. I spent only $35 at Whole Foods and fed Max and I for a week. Plus, we cleaned out some of our pantry items. It would be interesting to see what else we could make out of the food already in our house...anyone have a recipe for sardines and raisins?)

How do you save money and still cook healthy meals?

Peanut Butter is the new black

2009-02-15T17:17:00.005-05:00

Every Wednesday we get together with friends to watch the latest episode of Lost. (Any Lost fans out there? Time travel is getting cra-zy. Leave theories in the comments!) Each week it's someone's turn to host the group and make dinner, usually something like Mac'n'cheese or chili or burritos, something relatively inexpensive to feed a group. But last week was the cheapest of them all: PB&J. Entertain a crowd while watching your budget? Yes.

I wasn't so sure about this at first. But peanut butter is pretty good for you, right? It was a good fit for our group of combined meat eaters and vegetarians. And then it got really interesting because of all the Fixins. That's right: Fixins. This is a new term in American language, appealing to children and adults who act like children. So it was perfect. My contribution was a spread to accompany or replace peanut butter in the sandwiches – I also think it works well as a dip for fruit slices. Here's the recipe:

Sweet Potato Apple Spread
1 can sweet potato
(the only ingredient on the can should be "sweet potatoes")
8 oz. tofu
2 Tbl. maple syrup
1 granny smith apple
4 Tbl. olive oil
1/8 tsp. each: cinnamon, nutmeg, cloves

Chop apple into tiny pieces and cook in a pan over medium heat until soft and fragrant. Combine all ingredient in food processor and blend.

We filled our sandwiches with things like apple slices, celery sticks, honey, Fluff, bacon, pickles, jalepenos, etc...most things tasted surprisingly good, though I did not try the jalepenos... The nicest part was the homemade whole wheat bread that we piled it all on. Or maybe the nicest part was how we grilled 'em up after we were done constructing our masterpieces.

All in all a fun time. And I think we may have all learned a few good lessons. Like, peanut butter and pickles is a delicious combination. And, food combining is an important science that should be taken seriously to avoid stomach upset for the next 4 days. Don't look at me...my somewhat healthy sandwich is the one pictured up above with fruit and 1 experimental piece of bacon. But Max's...he even included the non-fixin items like rice krispie treats that were meant for dessert. You've been warned.

Super Natural Recipes Galore

2009-02-09T20:15:00.007-05:00

I love Heidi Swanson's recipes like no other. I picked up her cookbook on a whim awhile ago and loved reading every page. Serious food nerd alert – reading a cookbook cover to cover!! Then I started visiting her blog, 101cookbooks. Now she's got a new widget/website, the Super Natural Recipe Search where you can search for recipes and submit your own. Find it in the right column of my site – I'm all tech savvy like that :-)

I do have to pause and point out that the name Super Natural Recipes sounds like Supernatural Recipes, as in recipes for ghosts. Which actually could be very cool but that's not what these are at all about :-)

As a tribute and to help kick off her new search engine, here's a list of some of my favorite tried-and-true recipes from Heidi's archives.

Cashew Curry Recipe
This one is pictured above because I just made it the other night. So what if I substituted pistachios and added about 4 cups of pumpkin? Recipes are jumping off points for me, and this was a great one. I never really think on my own to use coconut milk or curry. And, hooray for one pot meals!

Roasted Pumpkin Salad
This was one of my first encounters with cooking squash but it set me up for a great winter full of yummy squash-centered meals. I loved the flavor combination in this dish.

Salt-kissed Buttermilk Cake
I felt like a real Food Network star or something when this came out of the oven. Loved it. It's a real classy cake.

Garlic Soba Noodles
Holy awesome. It was like fast food or really bad for you food, except it wasn't. Know what I mean? All delicious as if I should feel guilty. It was great on a rainy day watching movies on the couch kind of food.

What are some of your favorite recipe sites?

Whipping up a batch of apple clusters

2009-02-09T19:29:00.004-05:00

I came home starving today. Starving. Kick the cat out of the way and head straight for the kitchen starving. Does that ever happen to you? I ate a full healthy breakfast and lunch with a snack of carrot and celery sticks. And on the way home instead of thinking about reheating dinner I had visions of baked good dancing in my head.

One of my health challenges is my love affair with cookies. When I don't have the baking bug I end up eating organic oreo-type cookies, or maybe fig newtons. But I much prefer homemade cookies because after all the work of baking I'm a bit more likely to make them last. :-) And, of course I almost forgot, because I can make something satisfying with whole ingredients.

Today's creation: Apple Clusters. Despite being a "treat" food they are made of whole grains and natural sweeteners. If you like 'em sweeter, sprinkle with sugar before baking. Me, I like them as a sort of cookie/granola hybrid snack.

Apple Clusters
1/2 stick butter
1/3 cup peanut butter
1/2 cup date sugar (granulated dried dates)
1/2 cup honey
1 1/2 cups spelt flour
1 cup rolled oats (not instant)
1/2 cup quinoa
2 eggs
1 apple, chopped tiny
1/2 cup milk or soymilk
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 tsp. baking powder
pinch salt

Preheat oven to 375 degrees. In mixing bowl, cream together butter, peanut butter, date sugar and honey. In a separate bowl, beat eggs with milk. Add the rest of the ingredients one at a time to the butter/sugar mixture, alternating with some of the eggs/milk. Combine, adding a little water as needed. Drop tablespoon sized clusters onto baking sheets and bake for about 15 minutes.

What do you like to eat as a snack when you get home?

Speaking up and offending people. My specialty.

2009-02-05T13:36:00.003-05:00

Yesterday at work I saw a sign announcing an event for the American Heart Association's Go Red campaign. It's nice to see the company supporting heart health...supporting it so very much actually, that they are giving out FREE SUNDAES to anyone that bought a pin! Anyone catching on to the irony yet? Here's the discussion that followed:

Email from me to 2 high ranking people in my company who I thought might be involved in this event:
"I think it's great to promote awareness of heart disease. But I'm having trouble with the idea of incentivizing people to come by giving away sundaes. It sends a mixed message, don't you think, since saturated fat from animal products is a leading cause of heart disease? Are you guys the right people to talk to or is someone else managing the actual event?"

At this point I was feeling nervous about having sent this email. I anticipated a negative response, or no response at all.

First response:
"You raise an interesting point. Maybe we serve healthier food! Mau, what do you think?"

After reading that someone saw my point and had taken it under consideration, I felt great! What a win!

Then this, from a woman at the front desk. She is a long-time employee, somewhat of a grandmother figure. Someone must have forwarded my message to her. Turns out she is involved in the event:
"Ice cream – very lo-fat, strawberries – no sugar added meaning they are healthy fruit and I mashed them myself in my kitchen, the chocolate sauce is fat free - I have kept this healthy and inexpensive since money is at a premium for these events that people want us to have but put on WORKLIFE budgets.

This is a fundraiser – we want to give the American Heart Association some money – if the kids here are worried about their health – that is their personal choice – they do not have to buy a pin or eat the sundae – and personally – I would not do anything to jeopardize their health - SUNDAES ARE FUN!!!

We are also trying to save money – I am not charging for the strawberries, or the M&M peanuts (some healthy item there), I am donating all this to save money – it’s a charity that is “close to my Heart” no pun intended – "

After reading this I was extremely frustrated. Clearly she means well and seems to feel insulted by my thoughts on food. But how to explain that even though SUNDAES ARE FUN, it doesn't mean it's the responsible thing to do? I decided that I'd said enough at this point and at least had a small win with the first response.

I replied:
"I just could not live with myself if I didn’t suggest a healthy alternative for food. Ice cream is certainly the kind of processed food/animal product that causes heart disease, although I respect your attempt to keep it all low-fat and such. I’m still interested in the mixed message it sends to combine a heart-healthy event with ice cream. It’s a point that can be taken, disregarded, or simply considered next time! Thanks for responding."

Speaking my truth was exhilarating, truth be told. But what could I have done better? How could I have handled this in a way that would have made a real difference? And have you had experiences like this, speaking out about food choices in a way that maybe offends other people? Please share in the comments!

There's no place like home, especially for meals

2009-02-03T14:24:00.005-05:00

Lately I've been a bit of a gypsy going back and forth to New York for my weekends of school at the Institute for Integrative Nutrition. It's ironic that during these weekends I'm forced to eat some of my least healthy meals, often while riding on a long bus ride! Not exactly the loving home cooking that is recommended...

Sometimes I do a really good job of finding real food. Sometimes I cave to whatever is available. The way I see it, every meal is an experiment. Here are some of my very scientific discoveries!

Pictured above, top left:
This was a surprisingly good Harvest Rice Bowl from Au Bon Pain that I ate on the bus ride down to New York. Have you been to Au Bon Pain? As food court food goes, Au Bon is one of my favorites. There are a few vegetarian options and this salmon curry rice bowl had brown rice and no dairy of any kind. Pretty sweet.
Meal grade: B

Pictured above, top right:
This meal I'm very proud of. Using Yelp.com (a fab resource) I hunted down the tiny Green Symphony market and found myself amidst a buffet of all natural dinner choices. All the ingredients were listed, making choosing easy. I went with some kale, beansprouts, chickpeas, and a turkey meat hawaiian meatball. Random! But it was a great meal costing only $5.50.
Meal Grade: A

Pictured above, bottom left:
I've written about Souen before so just let me reiterate how much I enjoy their food! The thing about eating a macrobiotic meal is that you know you are going to get an excellent variety of real, whole food. In this case I went with their Planet Platter and a side of pickles. No fear of scary sugar/fat laden sauces or anything that would upset my stomach. Score!
Meal Grade: A+

Picture above, bottom right:
Ok, ok. I had this awhile ago but I need to confess. During the holidays the only place open at the highway rest stop was McDonalds. I was curious about this Big N' Tasty burger...seemed like a stab at a slightly healthier burger option. Turns out they just stick an extra large piece of lettuce on it. Way to go, Mickey D's!
Meal Grade: D

When you travel, how do you handle food on the go?

A recipe that works for YOU

2009-01-29T13:03:00.006-05:00

You know how sometimes you find an interesting recipe but, oh man, I wonder if we have any red curry paste in the house? Maybe we should just get pizza instead. Or, hmmm I don't have time to pick up parsley and I really can't make this without parsley...

How about a recipe that works WITH you. It works FOR you. You tell it what to be, what it's going to include. Forget takeout, forget packaged food. You DO have all the ingredients. Readers, I give to you...

World's Most Flexible Chili Recipe
Step one is to mostly ignore this recipe. If you don't have something, leave it out or substitute something else. Be creative. The more ingredients you have, the more it will taste like, well, regular chili. But the more you substitute the more likely you are to discover a really awesome chili-type thing.

The major players:
(Use any combination major player ingredients, but about this much)
2 15 oz. cans of beans (kidney, black, pinto, whatever)
4 cups chopped vegetables
1 lb. ground meat

The flavors:
2 Tbl. olive oil
5 cloves garlic, chopped
2 onions, chopped
salt & pepper
2 Tbl. red chili powder
2 Tbl. cumin
1/2 cup vegetable or any stock
1/2 cup dark beer
1/2 cup tomato paste
15 oz. can crushed tomatoes
2 Tbl. apple cider vinegar
2 tsp. oregano
1/2 cup parsley, chopped
1 jalepeno pepper, chopped

1. Heat oil over low to medium heat, saute garlic and onions for 5 minutes.
2. If using meat, add now and cook until no pink remains (7-10 min). If using uncooked vegetables that will need time to cook fully, add now (like squash, eggplant, mushrooms). Otherwise skip to next step.
3. Add the rest of the "flavor" ingredients and mix. Eyeball measurements.
4. Bring to a simmer, turn heat down to low, cover and cook for 45 minutes.
5. Add beans and any pre-cooked or quick-cook veggies (like frozen corn, leafy greens). Keep on heat for another 15 minutes.
Serve with sour cream, Tofutti, grated cheese, olives, you name it! Feeds 4-6.

Here are two variations I just made recently:

Manly Yet Healthy Chili (pictured above)
Use 1 lb. 100% grass fed ground beef, 1 can black beans, 1 can kidney beans. Include about 4 cups total of chopped kale, mushrooms, green peppers and corn. Use all "flavor" ingredients as listed. In step 5, add 2 Tbl. instant espresso.

Pumpkin White Chili
Use 5 cups pumpkin, chopped into 1" pieces (keep skin on). Use with pinto and kidney beans. Leave out tomatoes and tomato paste. Add 1 extra jalepeno pepper. In step 5, mix in 2 Tbl. creamy peanut butter.

What are some of your favorite chili variations? Next time I'm going to include seaweed somewhere in there...

By the way this recipe is part of The Nourishing Gourmet's Soups and Stews Carnival. Thanks Kimi!

Ayurveda, Skincare, and Not Slipping in the Shower

2009-01-23T10:24:00.005-05:00

Sorry for the grainy photo – the light isn't great in my bathroom! I've been wanting to bring you a post on this topic for awhile because it's such a happy part of my recent beauty and wellness routine.

I'd been searching for an affordable natural skin moisturizer, something that had no chemicals and ingredients I could pronounce. Around the same time I had an Ayurvedic consultation and was advised to help balance my Vata dosha with a sesame oil massage daily. Perfect! So I've been using nothing but sesame oil on my face and body for the past 5 months and my skin looks and feels great.

Ayurveda is yoga's sister science – a truly holistic approach to health. The practice of oil self massage (called abhyanga) is one of many ways to bring balance to the body.

Here's what I say: It's a low-cost, easy and effective way to moisturize skin and smooth away wrinkles! I certainly don't have time for a full body massage every day, but at the very least I rub a little bit onto my face and feet at night before bed. Who needs expensive night creams? Sometimes if I have time to lounge around, I layer the oil on thick, especially on my face, and let it sit for a good long while.

I'm happy to introduce a guest blogger helping me out today: Lauren Klatsky, a friend and fellow yoga teacher. Lauren holds a professional certificate from the Kripalu School of Ayurveda.

WDYBG: So Lauren, what exactly is this oil massage business all about?
LK: Anointing the body with oil may seem exotic and indulgent, but it is an ancient practice used to promote health and beauty. Ayurveda recommends applying oil to the body on a daily basis.

WDYBG: Ok, so how does one go about giving themselves a full oil massage?
LK: The oil should be heated to just above body temperature to make it comfortable and soothing for the nervous system. Shut off the radio and remove other distractions so you can place your undivided attention on the motions and emotions that arise from the act of self-massage.

Beginning with the head, work your way down the body applying gentle to moderate pressure as you rub the oil into your pores. Use up and down strokes on the long bones of the arms and legs and circular movements over the joints. You may wish to pause as your hands circle the chest and pass over the heart. When massaging the abdomen, do so in the clockwise direction following the natural direction of peristalsis.

Always finish the treatment by generously rubbing the soles of the feet. The whole process should take fifteen to twenty minutes to complete. It’s beneficial to allow the oil to stay on the skin for another ten to fifteen minutes and apply heat to the body by taking a bath or sauna.

WDYBG: Sesame oil is good for winter months, but can you say more about what types of oils to use for different people and times of year?
LK: While sesame is the most commonly recommended oil for abhyanga, it is not appropriate for all individuals and seasons. Because sesame oil is heating, individuals with Pitta constitutions or imbalances should use almond or coconut oil instead. Coconut oil is great for summertime because it is extremely cooling and can be used to relieve painful sunburns. Kapha benefits from mustard oil which is heating but not quite as heavy as sesame.

WDYBG: Should the sesame oil be organic? Refined or unrefined? Or, do you have any recommended brands of Ayurvedic oils?
LK: Organic, expeller-pressed, unrefined sesame oil is preferred. However, conventional unrefined oil will do the trick. (Just make sure not to purchase toasted sesame oil) My favorite brand is Banyan Botanicals, a company that specializes in Ayurvedic herbs and products, which you can order from their website.

WDYBG: How can I give myself an oil massage and not make a huge mess or slip in the shower? How much oil should I use? Should I soap it off when I'm done?
LK: Using just enough oil will minimize the slipperiness of the whole ordeal. For most people, a quarter cup is about the right amount. I like to keep my oil in a plastic squeeze bottle so I have better control over how much I use. After lubricating yourself, it is best to allow 10-15 minutes in a warm moist environment before showering. Some people like to soap the excess oil off their skin. Because sesame oil has antioxidant and antibiotic properties, I prefer to rub the shower's hot water over my oiled body and just use body gel to cleanse my armpits and genitals. Whatever you do, be careful so you don't slip in the shower - you may want to consider putting a non-skid mat in the tub or shower floor. It is also a good idea to designate towels specifically for drying off after self-massage with sesame oil. After a while, the oil will coat the terrycloth making it no longer able to sop up moisture.

WDYBG: It sounds great, but what if I only had 5-10 minutes to do this? What areas of my body would be most important to massage with oil?
LK: At least do your head and feet. Focus on the bottom of your feet and give attention to each toe. A nice little foot massage before going to sleep is also a great idea. Put on a pair of little booties afterwards and let the oil soak in overnight.

Visit Lauren and learn lots more at Rasa Rx.

Squash Fritters and Starting School

2009-01-14T21:58:00.006-05:00

It happens all the time – despite my best intentions, food goes to waste because I only need, say, HALF an onion or 1 cup of cauliflower instead of the whole head. The remainders sometimes sadly are forgotten until they go bad and with a heavy heart I toss 'em in the trash. Which reminds me I need to figure out how to compost, apartment-style. Anyway, with 3/4 of a butternut squash aging in the fridge, I was determined to find an easy recipe to use it up tonight. No one recipe was quite right so I combined a couple of ideas and came up with some quite delicious veggie fritters! Kickass.

Butternut Squash Fritters
2 cups butternut squash
1/2 onion
1/4 cup amaranth
8 oz. tofu
1/2 cup cashew pieces
1 cup whole wheat flour
2 eggs, lightly beaten
2 Tbl. olive oil
1/2-1 cup soymilk
S+P to taste
Ghee, for frying
Tamari, as dressing.

Preheat oven to 275. In food processor, grind cashews. Add tofu and combine. Set aside in bowl. Again in food processor using grating blade, grate squash and onion. Add to cashew mixture and blend. Add amaranth, flour, eggs, oil and S+P and mix well. Finally, add enough soymilk to create a sort of batter. It should not be runny at all, just moist enough to hold together.

In cast iron skillet, heat 1 Tbl. ghee over medium heat. You could use oil instead but the smoking point of ghee makes it less likely that your fire alarm will go off. Drop ice cream scoop-fulls of veggie batter onto skillet and flatten with a spatula. Cook for a few minutes and flip. Cook until browned. Since you will be working in batches, keep cooked fritters in the oven to stay warm. Serve with tamari and a green salad or green veggie side dish!

Part of my reason for using up extra stuff in the fridge is because I'm going away for 3 nights to start school at the Institute of Integrative Nutrition in NYC! It's going to be once or twice a month until July and at the end I'll be certified as a holistic health counselor, ready to work with individuals and groups. It's so exciting! This is a field I am (obviously) so interested in and committed to. It feels awesome to start something fresh and do something I believe in. So, the travel back and forth to NYC might be rough but I'm going to do my best to stay sane and get enough rest so I actually make it through my classes. So much more to come about this, I will surely be writing more in the future about the program. Biggest news for weekend #1 is that Marion Nestle, author of What To Eat, will be speaking. Stay tuned and in the meantime, use up that leftover celery in the fridge, would ya?

Taking Care of Number 2

2009-01-06T13:51:00.006-05:00

There are a lot of good blogs out there about health and wellness, food and exercise. But you know what I've yet to come across? A blog post about something incredibly important to everyone, from babies to senior citizens, meat eaters and raw vegans. I've never seen a blog post about having a Proper Bowel Movement (PBM).

Yikes! I said it. That's right. Poo. Shit. Crap. Dookie. Whatever you call it, or maybe shy away from calling it, it happens. Right? And it's also an extremely important part of good overall health that seems to get ignored. Yet we have an aisle full of Pepto and Immodium at the drugstore so I'm pretty sure I'm not the only one who has suffered from digestive difficulties.

So what constitutes a PBM? I'm no doctor and everyone is different. But here are some general guidelines I've picked up along the way.

Frequency
Three times per day is great. Two times per day is good. Once is ok. Any less than that, consider yourself constipated. Why is that bad? Your body is full of toxins. ("Toxins" are a nice way of saying putrefied foodstuffs and chemicals).

Size, shape and texture
A PBM should be soft, but formed, and easy to move. A nice medium brown is what we're going for (unless you've been eating beets or other colorful foods). Finally, a PBM should be pretty large. A newborn baby has a small yet perfectly clean colon – what comes out is still sizable. If your BMs are skinny or small amounts, your insides are clogged up. This can make you feel tired and even lead to disease. Putrefied food wants out. End of story.

So, obviously our bodies don't always move things along like we wish they would. When was the last time you had 3 PBMs in one day?? Ok, you don't have to answer that in the comments unless you really want to...

There are lots of colon cleanses out there, things like hydrotherapy, laxatives and enemas. I personally have not tried any of these so I can't speak to how they work. In my mind, it's always better to at least start with natural, common sense techniques. Here are some things you can do to create PBMs for yourself. Start now and you could see a difference in just a few days.

1. Eat lots more fresh fruits, vegetables and beans, especially things like fiber-rich kale. Eat plenty of RAW items.

2. Eat less meat and dairy. Eliminate greasy, processed and sugary foods. Pretend your insides are metal pans and your intestines are doing the dishes. Eat things that clean up easily. (Hint: it's not animal fat) And as an older gentleman I used to know would say "cheese is a plug." He was right.

3. Try adding ground flax seed to your food. It's got good fat to keep things inside well-oiled, in addition to extra fiber. Start with 1/4 tsp. every day and see how it goes. Also try drinking hot water first thing in the mornings, maybe with a little lemon.

4. Kick caffeine. Our adrenal glands are necessary for PBMs, so you may be becoming dependent on your latte habit for your morning movement. Let your adrenal glands work as they are supposed to and you'll have many more PBMs to, er, look forward to.

5. Drink plenty of water. Drinking after meals instead of before helps because you are not diluting the acid and flora of digestion.

6. Exercise. Movement on the outside makes movement on the inside. Literally. In yoga, twists and inversions are especially helpful.

6. Finally, just notice each day the quality of your output. Gross as it seems, it's an excellent indicator of your overall health. Plus, it's hard to be Little Miss Sunshine when your insides are tied in knots.

I'm sure by now your New Year's Resolution is for awesome PBMs! I mean, how could you not be psyched about this??? If you have any additional tips for natural laxative alternatives, please leave in the comments.

The travel bug

2009-01-05T14:00:00.006-05:00

I've had some really terrible experiences traveling due to illness. And not major illness, but minor things like headaches, dizzy spells, lethargy. I mean, I flew all the way to Brazil a few years ago, and ended up sleeping in the hotel for a huge portion of the week.

Is this my version of the travel bug? There has never been a real sickness, just an overall sense of being wiped out from the effort and stress of traveling, combined with an icky-feeling belly filled with foreign and not-terribly-healthy food. I think my system is just very, very sensitive and gets knocked off balance. What fun.

Needless to say, I was nervous that our trip to Puerto Rico would be more of the same. Since I really, really didn't want that to happen, Max helped me with some measures that kept my sanity intact and belly calm. It worked! We had a great week. Not once did I feel dizzy or lethargic, and we did all sorts of things like snorkeling, kayaking at night in the luminescent bay, and hiking in the rainforest. Plus, I was able to enjoy and not utterly regret some amazing local food! Pictured above is a Mofongo con pulpo (Fried mashed plantains with octopus). Sorry for the bad photo, it was taken on my phone!

I'm wondering if any of you have had similar experiences with your health while traveling? Here are some of the ways I kept myself in balance during our trip:

1. Eat a familiar, healthy breakfast
I couldn't boil whole oats in our hotel room, but I did buy a box of Ezekial sprouted grain cereal, soymilk and fresh fruit. This way I'd get some fresh fruit and fiber to start my day, and that at least one meal wouldn't include animal products or sugar, since both tend to slow me down.

2. Keep hydrated
Why is it that on vacation it's hard to get enough water? Is it just me? In many cases I don't want to drink the tap water, so it's important to stock up on bottled water. Sounds obvious but so often we'll spend the day in the sun, have dinner with wine, and then get a few drinks afterwards...by the next morning I'm dying of thirst. In my experience, restaurants outside the US don't bring water to the table unless you ask, and even then the glasses are tiny. So, I gotta make hydration a priority!

3. Breathe. Breathe.
My nerves have all sorts of reason to act up on vacation – catching flights and hoping the luggage isn't lost, finding our way around on new roads and getting lost, dealing with language barriers, etc. I took time this vaca to stop and breathe slow, deep breaths any time I started to feel stressed. Just like when I'm home and at yoga, breathing techniques work on a deep level to bring me back to center.

4. Balancing Vata
According to Ayurvedic medicine, traveling puts Vata out of balance. Since I'm already a Vata type traveling during the Vata time of year, it was important for me to bring oil for massage during the trip. The practice of abhyanga (self oil massage) is a great way to care for yourself and bring Vata back into balance. I'm planning a blog post about abhyanga coming up shortly to talk more about it! And if all this sounds crazy, well, it kind of is but it's also pretty awesome.

5. Getting rid off expectations
Sometimes we try to do too much, in life and on vacation. I tried this time around to keep my expectations to a minimum. Maybe we find our way to the rainforest, maybe we'll get lost and find a neat place to eat instead. Maybe we'll love snorkeling off the catamaran, maybe we'll get seasick, but either way it will be an experience. I found it helped to lose the expectation of perfectly executed plans.

How were your holiday travels? Even traveling short distances can knock me off balance, so I'm interested in how you dealt with driving to grandma's or flying to wherever home is. And if your traveling is done, welcome home and happy new year!

Post Holiday Detox and a Sunny Segue into 2009

2008-12-28T19:16:00.004-05:00

The reason it was so important for me to make my holiday cookies healthier is because I tend to eat a lot of cookies. And I must have eaten even more than usual because I'm up a few pounds and not thrilled about it. (btw, they got mixed but mostly good reviews from the family) Frankly, I haven't been getting to yoga as often as usual and that's probably got a lot to do with how I'm feeling too.

Besides the scale getting me down, I spent the holidays eating a lot of meat at relatives' dinner tables and of course en route to these tables at McDonalds on the Massachusetts Turnpike...sigh...my digestive system is still working it all out. Boooo. I'm going to chalk it all up to a reminder about eating well because I really don't feel great. Kinda grumpy. Kinda glum.

All I really felt like eating yesterday and today was salad. Nice leafy greens to wash it all away and leave me feeling a little lighter! Pictured above is a salad I made with lettuce, dinosaur kale, tomatoes, avocado, lemon juice, olive oil, cayenne pepper and ground flax seed. Also, a sandwich using leftover sundried tomato spread (a Veganomicon recipe!) and sprouts on sprouted grain bread. My belly said, "This is more like it!"

In addition to detoxing from the holiday food coma, Max and I are packing and getting ready for our trip to Puerto Rico! We're leaving in two days and will be back in 2009. I like that it's sort of a farewell to 2008 and sunny segue to the new year. But it's too bad about having to wear a bikini in a few days... When I get back I'm considering going raw for awhile, to get a fresh start on the inside :-)

What are you doing as 2008 wraps up, and to commemorate the new year?

Healthy(ish) Christmas Cookies: Part 3

2008-12-23T21:59:00.004-05:00

'Twas two nights before Christmas and I just finished assembling my final recipe redo of the year. I'll be bringing all of my Christmas cookies down to the fam on Thursday so we'll see how everyone appreciates (?) these new takes on my grandma's classic cookies.

So finally we come to the simple butter cookie. My grandma would use her cookie gun to create shapes, then match them together as sandwiches filled with jelly. Then the sandwiches were dipped into chocolate and sprinkles and were just delicious and super professional looking. At least I always thought so!

My recipe conversion went like this:

1. Replace. White flour got the boot in favor of whole wheat pastry and spelt flour. Goodbye margarine and white sugar, hello organic butter, maple syrup and Sucanat. And instead of the notion that if you are 'just baking with it' to get the cheapest ingredients, I got quality plum fruit spread sweetened only with fruit juice.

2. Eliminate. Since there's plenty of sugar in the recipe I simply ditched the chocolate and sprinkles. If I were catering more towards kids I would have kept it, but for me this time of year, cookies tend to be breakfast so I went chocolate-free.

3. Add value. In perhaps my trickiest move yet, I mixed ground flax seed into the plum spread. You can't even tell it's there but your colon can. I mean, in a good way.

Perhaps a bit plain, these are still stunning because of my grandmother's hardworking cookie gun I'm lucky enough to have snagged.

Butter Cookie Sandwiches
1 lb. butter
1/2 cup maple syrup
3/4 cup Sucanat (a non-refined cane sugar)
2 organic/free range eggs
2 1/2 cups whole wheat pastry flour
2 cups spelt flour
1 tsp. aluminum free baking powder
1 tsp. salt
2 tsp. vanilla extract
1-2 cups naturally sweetened fruit spread of your choice
5 Tbl. ground flax seed

Cream butter with sugar in a large bowl. Add maple syrup, eggs and vanilla. Mix well. Add all dry ingredients and blend. Use cookie gun to create shapes on cookie sheets. You may need to bake in two batches as this recipe made enough to fill two sheets twice. Bake at 350 degrees for 10-12 minutes. They are thin and can burn easily to keep a close eye on 'em! Let cool on baking racks. In a bowl, mix fruit spread with flax seed. When cool, assemble into sandwiches with a small amount of fruit between the butter cookies.

Happy, healthy holidays to everyone!

Healthy(ish) Christmas Cookies: Part 2

2008-12-19T21:10:00.007-05:00

Moving on to another of my grandma's recipes! Her Italian Sesame Seed Cookies always had a really understated elegance. It's as if to say, who needs chocolate? Who needs icing? They sort of fall in that Stella D'oro category of cookies that seem perfectly acceptable for breakfast and are excellent with a cup of coffee. (And when I say coffee I mean organic green tea...ok, maybe coffee but just 1 cup!)

Following my patented (not really) 3-step method I converted this white sugar/white flour recipe to something that tastes even better and feels like real food:

1. Replace. Instead of 3 cups of white flour, I used 2 cups of whole wheat flour and 1 cup of rye flour. The wheat flour is necessary for gluten. I think. I'm no scientist. The rye flour I thought would complement the seed theme. Mostly it was a guess. As for sugar, I ditched white sugar for a combination of raw unfiltered honey and date sugar. (The date sugar was a surprising and happy find – pure ground dates!) Then, the baking soda became aluminum free and the eggs organic/free range. Finally, instead of regular sesame seeds I chose the unhulled variety for extra fiber. So lots of replacements here.

2. Eliminate. I got rid of 100% of the white sugar and flour in this recipe. Enough said!

3. Add value. I added poppy, chia and caraway seeds. Together these seeds are a powerhouse of calcium, copper, manganese, zinc, fiber and more. I'm sorry, what was that? Calcium in a non-dairy product? YES, yes that's right.

They came out fantastic. Reminiscent of my grandma's cookies, absolutely. But with way more full bodied flavor from all of the quality ingredients. I'm in love.

Toothdigger Seed Cookies
Considering all the seeds, you should have floss handy :-)
1 cup unsalted organic butter, softened
1/2 cup raw unfiltered honey
1/2 cup date sugar
2 organic eggs
1 tsp. organic vanilla extract
2 cups whole wheat pastry flour
1/8 tsp. salt
1 cup rye flour
1 cup of seeds, poured into a shallow bowl (Combination is up to you, I had a mixture of unhulled sesame, poppy, chia and caraway)

Cream together butter, honey, and date sugar. Add eggs and vanilla and mix well. Add flour and baking powder. Blend to create dough. Shape with hands into 1.5" long log shapes, about 1/2" wide. Roll cookies in seeds. Bake 10-15 minutes at 350 degrees until lightly browned.

I'm entering these into Food Blogga's Eat Christmas Cookies (enter here).

Healthy(ish) Christmas Cookies: Part 1

2008-12-16T11:12:00.009-05:00

One of my favorite Christmas cookies is a recipe my grandma used to make every year. She called them Christmas Nut Balls and they are a simple combination of chocolate, nuts and plenty of sugar.

The thing is, I'd like to say, oh it's Christmastime, eat whatever, 'tis the season blah blah blah. But Max and I are going to Puerto Rico in a few weeks! So I'm really extra not interested in gaining holiday weight. And anyway, I've been cooking so much healthy stuff for us the past year, I'm just going to convert my favorite cookie recipes to something I'm willing to actually eat! Not that they'll be low fat or actually turn into magical health food, but... Anyway, here was the 3 step process I used to convert the recipe.

1. Replace. Whole grain flours replaced 100% of the white flour in this recipe. I just guessed with the spelt flour but it totally worked. And I replaced all of the brown sugar with pure maple syrup. The original recipe was always a little too dry so this 1:1 substitution actually improved things.

2. Eliminate. I cut the amount of white sugar and chocolate chips in half because there was enough sweetness in this recipe. Why overdo it?

3. Add value. I added fresh, healthy cranberries.

My grandma's Christmas Nut Ball have now successfully morphed into:
Christmas Cranberry Nut Balls
1 1/2 cups chopped pecans
6 oz. organic chocolate chips
6 oz. fresh cranberries, chopped
1 1/2 cups organic butter
2 tsp. vanilla extract
2/3 cup pure organic maple syrup
2 cups whole wheat pastry flour
2 cups spelt flour
about 1/3 cup organic cane sugar or other granulated sugar

Preheat oven to 300 degrees. Let butter softened in large mixing bowl.
Add maple syrup and vanilla, blend well. Mix in flours, one cup at a
time. Add chocolate chips, pecans and cranberries. At this point I
usuallly use my hands to mix everything evenly. Roll dough into small
balls, about 1" in diameter. Bake for 45 minutes on ungreased cookie
sheets. When cool, roll tops of cookies into a small bowl of
granulated sugar to coat.

I'm entering these into The Nourishing Gourmet's Nourishing Sweets and Treats Carnival and Food Blogga's Eat Christmas Cookies (enter here).

Cook a dinner while you cook dinner

2008-12-15T15:30:00.005-05:00

First of all, thank you for all the well wishes after my nutmeg fiasco last week! It was great to hear that I wasn't the only one in the dark about nutmeg, and also to learn a thing or two from those of you who had more information about herbs and spices.

Today I'm sharing a very simple recipe, and not because I think you've never heard of spaghetti squash. But rather because I think it's a great way to make two dinners at once. I get home pretty late a few nights a week because my favorite yoga studio is on the other side of the city. It takes 90 minutes on public transportation to get home! Crazy. So on those nights it's a quick dinner or none at all!

Say you're making something like Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes for dinner. It's going to take you about an hour, but you don't need the oven. This happened to me the other night. So I split open a spaghetti squash and threw it in a pan with about a quarter-inch of water, baked at 400 degrees. Since I had a little extra time I toasted the seeds from the squash and sprinkled with some coriander. Yum! By the time my other dinner was done, I had a whole lotta squash ready and waiting for later in the week.

I stored the squash halves in a big tupperware in the fridge. The next night when I got home from yoga all I had to do was fork out the spaghetti strands and heat in a pot with a splash of water. I added fresh thyme and Earth Balance, nutritional yeast, salt and pepper. You could do any number of toppings instead but the point is, you will have a healthy dinner in no time flat.

Here are a few recipes you can try with your pre-cooked spaghetti squash if you want to get a little fancy!
http://happyherbivore.com/2008/10/fiesta-spaghetti-squash
http://www.nytimes.com/2008/01/02/dining/021srex.html

I'm laughing but it's not funny: a nutmeg warning

2008-12-10T11:53:00.011-05:00

I had an incredibly weird experience yesterday that I want to share as sort of a public service announcement. If you have nutmeg in your pantry, please read on...

Yesterday morning I woke up early and did an hour of yoga before leaving for work. It was one of those days you just feel great. Like I do every morning, I cooked up some whole grains for breakfast. I always add cinnamon, raisins and fresh fruit. But I had the idea to include some nutmeg for a real Christmas-y winter-y variation. I'm always in a big rush by the time I'm packing up breakfast, so without looking I shook my usual amount of cinnammon in, then the nutmeg – but ooops! the nutmeg didn't have a lid with holes, it was just an open bottle mouth. I dumped a fair amount into my breakfast so I tried to scoop it out but finally just mixed it in and decided breakfast may taste a little bitter today, oh well.

I typically don't do this, but I stopped for a small coffee on my way to work. At about 11am I noticed I was a little shaky and blamed it on the coffee. Then, around 3pm I started to feel really weird. My boss came in and was talking to me and all I could think was "Are we really having this conversation right now? Is he HIGH?" I felt like things around me just weren't right. Then I started to get really lightheaded, nauseous, and freezing cold. Sometimes I have a fainting tendency and thought maybe that's what was happening, although it didn't feel any better when I got on my office floor to lie down. And I never fainted. Around 4:30 I dragged myself to a couch on another floor of the building (of course too embarrassed and discombobulated to say anything to anyone) and tried to rest and maybe sleep a little. But my sleep felt more like waving in and out of consciousness, waking up every few minutes with a start. When I went to the bathroom I noticed my eyes were totally bloodshot red and I had the worst cottonmouth. Every little noise sent me reeling and I felt like I wasn't breathing, like my chest was heavy and I might forget to inhale. After an hour it wasn't getting any better so I called my husband and had him bring me to the emergency room.

Rush hour in Boston means I didn't get to the ER for another half hour, then we waited and waited to be seen. I started to come out of it a little, by 8pm. I felt like my eyes were focusing properly and I was fully conscious. Still a little shaky, but overall much better. By the time we saw a doctor I had no visible symptoms. I recounted this tale to 3 doctors, they tested my blood glucose, did a pregnancy test (negative) and an EKG. Everything was fine. I declined an IV and we finally went home around midnight. They told me to eat chicken soup and drink a lot of fluids.

So that's it, huh? Maybe a seizure, maybe a really crazy anxiety attack? Maybe it's something I ate? Which got me thinking, what did I EAT?? Maybe I'm not getting enough iron (but what about all that kale I had for dinner and lunch?). Maybe it was that little cup of coffee? The only other thing I could think of that was odd abount my meals lately was that mishap with the nutmeg. This morning I had to stay home from work so I did a very quick google search to find:

Nutmeg is perhaps the most readily-available psychoactive substance apart from coffee, alcohol, and chocolate depending on how you classify them...Since nutmeg is a deliriant and produces dizziness and disorientation at recreational doses, the nausea can be compounded and vomiting can occur. Perhaps the most difficult nutmeg side effects are those that involve drying of the mucous membranes. You are going to be in for the worst cottonmouth you’ve ever experienced...
from http://psychoactivation.com/nutmeg-side-effects

One interesting footnote is that during the nutmeg high’s peak...nervousness manifested itself in alarm at sudden noises of any kind. If the clock chimed for the hour, or the refrigerator motor stopped, I turned my head quickly and shuddered in surprise which quickly dissipated. Silence and calm felt best for me. I had fears about losing control over my actions, or at one point of ceasing to breathe. To some extent this was simply inexperience with nutmeg and fear over its effects. However I did notice a few times that I had forgotten to inhale. I would nod my head forward, doze briefly and then open my eyes and realize I needed to inhale again.
from http://www.truthtree.com/Nutmeg.shtml

There are a tons of links out there describing nutmeg's psychoactive properties and side effects. According to health services at Columbia University, as little as 2 tsp. of ground nutmeg can do the trick. And apparently it's a known fact that it takes a good 2-6 hours to start feeling the effects. It all describes my experience perfectly. Unbelieveable!! I don't know if I feel like a moron for overdosing on nutmeg accidentally, or like a genius for figuring this out!

It's now noon the following day and I still feel a bit off. The articles say it can take a few days for the nutmeg hangover to wear off. Am I serious right now? A nutmeg hangover?! Maybe I am better off eating a Dunkin Donuts breakfast sandwich in the mornings... In any case please share if you know anything about nutmeg! This is just incredible to me, it's like some bad joke. I will be tossing that jar of nutmeg out of my pantry, pronto!

For the Birds

2008-12-08T20:54:00.004-05:00

The other day I was telling a coworker about some of the grains I have in the pantry and her eyes grew wide at words like "amaranth" and "millet." And well they should. I lived a good long time on this earth and had never heard of eating these things until recently. What a shame! Millet has a particularly useful texture that makes it great for forming things like cookies (yes, I've made millet cookies! i have to post about those!) and patties like the ones I made for dinner the other night.

Here's a bit more about millet: Sure, it's known as bird food. But millet is also a grain our ancestors ate. So, if you are looking to eat more naturally or more like our bodies were intended to eat from the earth, millet is a good choice. Plus it's got great nutritional value: magnesium, manganese and phosphorus abound. From Whfoods.com:

Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread.

Millet is still an extremely important food staple in Africa where finely ground millet is used to make a traditional flatbread known as injera. Since ancient times, millet has been widely consumed in Asia and India as well. The Indian flatbread roti is made from ground millet seeds.

The millet cakes I made for dinner were a mixed with kale, tofu a little flour and seasoning. The recipe can be found in The Yoga Cookbook: Vegetarian Food for Body and Mind, although I used kale instead of zucchini. I made patties and fried them in my cast iron pan. (This technique always strikes me as interesting and always takes a lot longer than I want it too. Usually sets off the smoke detector too. Have I mentioned I am NOT a trained chef?) But the result was pretty good so it was worth the effort. For the topping, I pimped out a jar of salsa with fresh veggies and more spices. There's really no right or wrong way to do this, I just go cupboard crazy. So try some millet and if you don't like it you can feed it to the birds.

So what new grains have you tried lately?

Greektalian Wild Rice Soup

2008-12-06T09:13:00.007-05:00

Thursday night went something like this:
Me: We don't have any food at home
My husband: Crap
Me: What can we make quick?
My husband: Want to meet at Trader Joe's?

And just like that, a new recipe was born. He never actually made it to Trader Joe's, but as I walked through the aisles I picked out some things I thought might make a quick soup. We took the 6:25 train home, got in the door 15 minutes later and by 7:00 dinner was ready.

We couldn't stop exclaiming how darn good this soup was all night! It's got a bunch of different flavors kicking around in your mouth all at once, with enough heat to justify keeping the thermostat in the house down a degree. Wild rice was a nice change of pace for us too. I'm reading that besides being a complete protein its got lotsa zinc and magnesium. It was great with the feta but obviously it's easy to leave that out and make this a vegan meal.

Greektalian Wild Rice Soup
I've named after the fact that I couldn't decide whether or not the flavors should go greek (I considered adding kalamata olives to the feta) or italian (the red pepper and broccoli with italian style bread definitely were headed that way.)
For topping:
1 small loaf of substantial whole wheat bread, torn into pieces
3 cloves garlic, minced
1-2 Tbl. Fresh thyme
2 Tbl. sea salt
a couple glugs of olive oil
1 tomato, chopped
1 cup feta cheese, crumbled

For soup:
2 Tbl olive oil
1-2 Tbl red pepper flakes, depending how hot you want it
1 onion, chopped
1 clove garlic, minced
12 cups vegetable broth
1.5 cups pre-cooked wild rice or other cooked grain
6-8 sundried tomatoes, chopped
2 cups broccoli, chopped tiny

1. Tear whole wheat bread into bite size pieces. I used an italian-style loaf which worked well. In a bowl, mix bread with garlic, oil, salt and thyme. Spread evenly on cookie sheet and bake at 450 degrees until toasted well (about 10 minutes). Chop tomato and set aside, along with crumbled feta.
2. In large stock pot, heat oil over medium heat. Add red pepper, garlic and onion, stirring and allowing the onion to become translucent. Add vegetable broth to the pot, along with wild rice and sun-dried tomatoes. Bring to a boil, then turn heat down and simmer. Add broccoli--it will turn bright green quickly and that's the perfect amount of cooking time.
3. Ladle soup into bowls and top with toasted bread pieces, tomato and feta.
Cooking time: 15 minutes
Serves: 6

Seitan: don't have to pronounce it to love it

2008-11-29T20:44:00.005-05:00

When I started cutting meat and processed foods out of my diet there were a few lessons to be learned. Like, how on earth will I live without cheese? Wait, what's wrong with white rice? And what the he** is seitan? Sounds devilish and awful.

I'm still not a seitan connoisseur...I buy it in a box at Whole Foods instead of making my own. And I've only used it a handful of times. But boy OH BOY was this last time awesome! Seitan, for those of you who haven't tried it, is a meat substitute made from wheat gluten. Gluten allergies, back off and try this recipe with tempeh instead!! (Now what the he** is tempeh?...and the learning goes on and on...)

In any case, please please try the very delicious Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes straight from Veganomicon. I paired with a sweet potato mash of my own concoction:

Mashed Sweet Potatoes
3 lbs. any variety sweet potatoes (I used the kind that have light-colored flesh, somewhere between a white potato and a truly orange yam color)
Butter or oil to taste
Splash of soymilk to desired consistency

1. Chop potatoes into equal size pieces and cover with water in large pot. Bring to boil and let simmer until very tender. Cooking time will vary with potato variety and size of pieces. Mine took about 20 minutes.

2. Strain potatoes and put them back in the large pot. Using a fork, mash potatoes. This should go quickly and be very easy if they are cooked long enough. Add butter or oil to taste and add soymilk as needed to create desired consistency. S&P to taste.

3. Spoon seitan recipe over potatoes and serve. Squeal with delight!

Harmony on a NYC dinner plate

2008-11-25T20:12:00.005-05:00

I've been meaning to write about my trip to New York a few weekends ago, and maybe now is the perfect time since most blogs are all about sweet potatoes and turkey basting today. While we all prepare for Thanksgiving, here's something I was thankful for: An awesome, healthy meal in the middle of NYC at about $8/plate.

So let me back up. I went down to New York because I'm obsessed with something called Journey Dance, or maybe some of you have heard of a version simply called Yoga Dance. It's a chakra-shaking dance party that admittedly sounds awfully weird, but whatever, I love it. How often do you get to dance like mad – minus an impending hangover, late night out, or a wedding DJ? Anyway, I went to New York for a Journey Dance workshop at the Jivamukti School and it was a lot of fun. Although honestly a lot of girls there seemed to be aspiring dancers who may have confused this workshop with an audition. But at any rate, right around the corner from Jivamukti, Max and I found a sweet macrobiotic restaurant called Souen.

Pictured up top is the vegetarian meal I got: Chestnut Polenta with winter veggies. And below is a picture of Max with his hardcore macrobiotic plate, all perfectly balanced (the menu said) for a temperate climate.

This place was the real deal, with kanten desserts and grain coffee. And to top it off, the prices were swell. $13 for my special, and $8 for Max's plate. I heart Boston, but no restaurant like this would survive here. Souen has been around since 1971 and the place was packed with people young and old.

Now enough of this restaurant talk, we all have homemade goods to whip up. So get to it and have a happy Thanksgiving!

Just a suggestion: reversible pants

2008-11-23T13:53:00.006-05:00

Yoga and consumerism should be inherently at odds so I can only say: Lululemon pants make your butt look great. Not just yours, mine too. Everyone's. Some styles are reversible so it's like getting 2 pants in 1. And the moisture-wicking fabric makes hot yoga classes a happier place. Ok, now you can make up your own mind over whether or not it's worth it to drop bank on this stuff. You can continue to practice in a tweety bird t-shirt and your husband's sweatpants that shrunk in the dryer. I still do that too. It's a yoga mat, not a runway. But did I mention that Lulu will hem your pants for free? And that they sell lots of stuff suitable to athletics of all kinds, for men and women?

The Toronto-based company just opened a great big location in downtown Boston. And I (along with some other friends from South Boston Yoga) helped kick off their opening weekend with some window yoga. It was pretty fun, although the space was tight and I banged into the glass more than once. Also caught quite a bit of attention from shoppers passing by...the comments were pretty interesting to listen to: The excited "Whoa, cool!", the bitter "Now that's not yoga, that's just showing off" and the interested "I could probably do that." For me, it was just pretty hilarious to try and keep focused with people's noses pressed up to the glass.

Garbanzofish Sandwich

2008-11-18T16:20:00.007-05:00

I've seen a lot of recipes like this but never gave it a shot until I saw Happy Herbivore's version. Man, that girl has a lot of good recipes. Chickpeas make a perfect substitution for tuna! A spin through the food processor and your eye just cannot tell the difference.

Anyway, the reason I love this is because it looks and tastes pretty much like normal, everyday tuna. And you can make a normal, everyday sandwich and no one thinks you're absurd health girl. But it's still a totally healthy vegan dish and very versatile. I'd like to try in a few other recipes – maybe a casserole or a nicoise salad. But for now, an amazing lunch came together with some millet bread and clover sprouts. If you use canned chickpeas and a food processor, this recipe will take you 35 seconds. I actually used dried chickpeas because I subconsciously must have felt guilt that this recipe would be THAT easy.

Mock Tuna Salad
with slight variation from Happy Herbivore
1 cup dried chickpeas
1 1" piece kombu
2 celery stalks, broken roughly into pieces
1 dill pickle
1 tbsp dill pickle water
1 squirt lemon juice
1 tsp onion powder
2 tsp nutritional yeast
1 tbsp tamari
2 heaping spoonfuls vegan mayo
1 sheet nori, shredded
salt + pepper to taste

1. Soak chickpeas with kombu overnight in water. Remove kombu, cook about an hour until beans are tender.
2. Process cooked chickpeas in food processor.
3. Add all other ingredients and blend.

One weeks, two adults, three cats

2008-11-16T12:43:00.017-05:00

On my way home from the grocery store I remembered this post and wondered what our food for the week would look like piled on the kitchen table. So here they are. Actually, I was feeling kind of proud of myself for only spending $75 on a week's worth of grub for me, Max and our 3 kitties. But I know some of you out there are doing even better on the frugality front! I try to balance getting the quality, organic food I want with cost cutting efforts wherever possible. I'd love to hear about all of your grocery shopping techniques and what a week's worth of food looks like in your house! If you want, leave a comment here and take a picture like this with a link back to this post on your blog and we'll have ourselves a little looksee at everyone's kitchens.

It is a little scary to have people see exactly what's in your cart, but I'm not afraid of honesty. That is definitely a box of generic Oreos in my picture. Also two kinds of seaweed and the best eggs Whole Foods sells even though I hear even this brand still debeaks the poor chickens for $3.79/half dozen. Ugghhh!

Hooray for Wall Street!

2008-11-15T09:13:00.010-05:00

I feel like I hear a lot of complaints about how expensive it is to eat healthy. My friend goes to the Market Basket for 0.99/lb. meat and can't see a reason to switch to Whole Foods and pay more. (And god forbid, not eat meat.) This outlook can only be reinforced by a troubled economy, right? And as our purse strings get tighter, we're bound to eat less healthy because we can't afford better food? This is like, the last thing America's health crisis needs right now.

Happily, this story in the NY Times actually speaks to the opposite affect of the economy. Layoffs means that some people will have more time to take care of their families and cook homemade meals. And people will be forced to cut back on things like processed foods, alcohol and cigarettes.

The bad economy can be a harbinger of health! Hooray! Maybe this economic disaster is exactly what we need.

Vegan Ragu. Or, A Tribute To Growing up Italian.

2008-11-12T19:41:00.011-05:00

I remember my mom telling me that olive oil didn't have any fat. Nor did eggs. She meant well...she knew those things weren't unhealthy. But what about those sausage and pepper meals, or pounds of mozzarella we'd cube for a pan of ziti?

Long gone are my neurotic high school Snackwell's fat free days, but obviously an Italian upbringing came with more than fat. White flour pasta played a central role, and antibiotic-laden dairy products like cheese was MVP of most meals. And, oh, the meat...ground beef in lasagna, chicken and veal parmigiana, italian pork sausages...I mean, who knew this wasn't the perfect fuel for our bodies?

But I think Italian-inspired cooking has a place in a healthy diet. Obviously, in much smaller quantities, I still from time to time eat any of those things I just mentioned. And on a day-to-day basis, who can argue with the simplicity of pasta and sauce for dinner? My idea was to amp up a standard plate of pasta with a hearty, thick veggie sauce instead of ground beef. And of course, replace that white flour pasta with something smarter.

Pasta with Vegan 'Meat' Ragu
1 lb. Eden whole grain Kamut Spiral pasta
Organic fresh veggies chopped into roughly 2" pieces:
1 head cauliflower
2 zucchinis
2 carrots
2 parsnips
1 eggplant
(or any veggies you like/whatever's on sale!)
5-10 cloves garlic, chopped
1-2 Tbl. sea salt, to taste
1/4 cup (approx.) olive oil
1 30 oz. can Eden crushed tomatoes
1 jar olives (any kind you like)
basil, oregano (optional)
nutritional yeast (optional)
S+P to taste

In a large bowl, mix chopped vegetables with garlic, salt and olive oil. Spread evenly on baking sheets and roast at 400 degrees until tender (about 45-60 minutes, depending on the veggies).

In a saucepan, boil water and cook pasta according to package directions.

In a large pot, combine canned tomatoes with cooked veggies. Bring to a low boil, then simmer, covered, until everything is soft. Add olives. Use an immersion blender to break up vegetables, but don't worry about getting it perfectly smooth. You can add water as needed to allow the blender to work through everything.

Top cooked pasta with sauce and serve. Top with nutritional yeast instead of parmesan cheese. Add S+P to taste.

Playing Recipe Matchmaker

2008-11-02T07:36:00.004-05:00

I had a butternut squash sitting in the fridge forever while I figured out what it would make a good side dish for. And it sat. And sat. Because I make a lot of one-pot meals that don't need a side dish. Side dishes are for meat eaters.

But then flipping through one of my favorite cookbooks it occurred to me to make two side dishes together as the meal. So the pairing begins...! This butternut squash recipe is sweet, creamy and lovely. Since broccoli rabe has that distinct bitter flavor I thought the two would go well together. Sort of balance each other out. Both are easy to prepare, I just made the squash first, broccoli rabe second, and used the same pan in the interest of washing fewer dishes.

Both recipes from 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery.

Tahini Butternut Squash and
Broccoli Rabe with Ginger, Honey and Lemon
In the interest of full disclosure I'll mention that I scooped out my butternut seeds and had every intention of roasted them to sprinkle on top of this meal. Unfortunately I turned my back while they were in the toaster oven and they burned to a crisp. A chef, I am not.

Pumpin' Pumpkin Iron

2008-10-26T16:40:00.006-04:00

I've had these seeds in the fridge, straight from the pumpkin in this recipe, for like, over two weeks. Surprise! They didn't go bad. So I cleaned 'em under running water and roasted in the toaster oven. After the fact, I read online that you should keep the temperature low to preserve the healthy oils. Oh well. I put mine under the broiler, sprinkled with salt, pepper and curry powder. Every few minutes give those suckers a toss and when they started popping they were about done. Delish snack for a Sunday afternoon and I felt like a very, very good homemaker.

But wait, there's more. Pumpkin seeds, often called pepitas, are chock full of iron and zinc which is a big hooray for vegetarians and vegans who may not get enough of that stuff. There's also some talk of prostate health and help for osteoporosis associated with pepitas. My question was, why are mine thick and white instead of the thin, green pepitas at the store? I guess these are the shells, which are totally edible and provide extra fiber. Thank you, Internet.

I've also heard (and it makes sense) that you should make sure and chew pumpkin seeds really, really well. Otherwise they can pass through you whole, sometimes getting stuck in the gut and causing intestinal problems. Booooo

Any other tips/ideas for roasting pumpkin (or other squash) seeds?

A normal soup

2008-10-21T14:22:00.005-04:00

So I bought two soups at Shaw's thinking they would be normal. Turns out there’s tofu and gross stuff in them. I’m going to try and eat one, but whoever wants the other one can have it. Come by 2261D and pick it up.

I received this mass email at my office and just cracked up. I hope the poor dear didn't die from all that tofu, or the gross stuff! I wonder what exactly the gross stuff was...beans, maybe? Green vegetables? Horrors! Next time he'll go get pizza at the food court like a good eater of the Standard American Diet. So SAD.

It was a good reminder that most people think what I eat is insane, and spreading the word about healthy eating is...tricky.

Not too eggy

2008-10-20T13:34:00.005-04:00

When I was a kid, the smell of egg salad always made me kind of gag. With this recipe, it's not a problem. Furthermore, the tofu in this recipe is free-range and did not have its beak cut off unhumanely! I really like this recipe because it's super easy, tasty, doesn't smell eggy, and when eaten as a sandwich it doesn't look suspicious to co-workers who typically see my lunches and gasp "NOW what are you eating???"

Eggless Egg Salad
adapted from The Hip Chick's Guide to Macrobiotics
1 lb. organic extra firm tofu
1/2 cup vegannaise
1/4 cup tahini
1/2 red onion, diced
1/2 cup alfalfa sprouts, chopped
1 stalk celery, diced
1/4 cup pickle, diced
1 Tbl. dijon mustard
1/2 tsp. turmeric
salt & pepper, to taste
other ideas to add:
splash of tamari
splash of mirin
splash of umeboshi vinegar
tomato, diced
mushrooms, diced

Cut block of tofu in half and place in pot, covered with water. Bring to a boil and let boil for 5 minutes. This improves digestibility. Next, cook onion in a pan until translucent. Remove tofu and onion from heat and let cool. In a bowl, combine all other ingredients. Add onion and chop or crumble tofu in. Mix thoroughly. Eat at room temperature if you are in a hurry, or chill in the refrigerator if you have time.

A little gift to you

2008-10-17T15:25:00.005-04:00

Go ahead, get the coupon! Good until 10/22.

The promise of obesity sparkling in his eyes

2008-10-16T11:25:00.004-04:00

I usually have a sense of humor that borders on sick and obscene, but the Heart Attack Grill is treading a little to heavily on my sense of right and wrong. The menu offering doesn't bother me more than any hamburger joint. And the sexy nurses don't bother me, not even the complimentary wheelchair rides to your car. It's just the idea that people would purposely promote and actually create...HEART ATTACKS. There's even a zipper club for people who, I suppose, have the telltale zipper scar from open heart surgery.

I have an idea for a restaurant. It's called Kill Your Kids Grill. You come in and order and then I shoot your kid in the head. HA HA Funny!

America kind of grosses me out sometimes.

If only I had a hacksaw

2008-10-15T10:34:00.006-04:00

This fall I've dived into an abnormal amount of squash recipes, each one leaving me with some near-fatality. Here, I'll just say it, IT'S REALLY HARD TO CUT AND PEEL SQUASH!

Some don'ts:
DON'T hold your squash with wet hands.
DON'T swing a butcher knife wildly at the squash with a karate Hi-ya!
DON'T use a peeler like a machete.

Now can someone help me with a list of DOs? Despite the squash shenanigans, last night I thoroughly enjoyed Heidi Swanson's Roasted Pumpkin Salad. These are not flavors I would have figured out on my own! And if you subtract the time I spent wrestling my pumpkin, the whole meal was relatively easy.

I found a gorgeous organic kobucha squash (japanese pumpkin) at the Farmer's Market that was perfect for this recipe. And instead of wild rice, I used Trader Joe's Brown Rice Medley. It had a great texture and cooked up in the same amount of time it took to roast the pumpkin and onions. All in all, a great, nutritious meal for the cooler weather months. Don't accidently lose a limb and it's even better!

This recipe scared the bejesus out of me

2008-10-10T17:36:00.014-04:00

I don't know what it was...maybe just because I didn't know the word "cassoulet" or because I've hardly ever made biscuits before. Anyway, it doesn't matter, it came out great and was one of those perfect cold weather meals. If I do say so myself. Can't take any of the credit here – I followed the recipe from Veganomicon to a T.

I know, I know, I'm really harping on Veganomicon lately. It hasn't let me down yet! But in particular, this meal was so satisfying and indulgent tasting, it certainly didn't feel vegan. But, oh yes my friends, it was. Meat is for wussies.

I can't possibly type out the entire recipe because the directions get sort of long-winded. But it's Leek and Bean Cassoulet with Biscuits on page 172 of Veganomicon, so check it out. It basically involved cooking all the veggies and beans in a cast iron skillet on the stovetop, adding gravy and topping with easy-to-make biscuits, then baking in the oven. Way easier than I thought it would be.

What are some other awesome vegan comfort-food recipes for this time of year? I'm looking forward to Kimi's Nourishing Fall Recipe Carnival! I'm a little early posting mine but hopefully it still counts because this meal definitely just became a favorite. And points for frugality...this recipe was all potatoes and carrots. If leeks were too pricey you could do onions. And I left out the fresh thyme and it didn't seem to matter.

Solving dinner and your sweet tooth

2008-10-05T09:46:00.009-04:00

In January I'm starting school at the Institute of Integrative Nutrition. Have I mentioned this before? I'm pretty psyched. Anyway, one of the things that has come across in my warm-up classes is the topic of cravings. For most of us, it's that hauntingly familiar sweet tooth that says "Hey, honey, look! Oreos are on sale!" or "Please, a plain dark chocolate bar is practically healthy..."

Anyway, I'm reading about a method to curb a sweet tooth with naturally sweet foods, like sweet potatoes or pumpkin or something like that. Hmphh. Tell THAT to a carton of Ben and Jerry's. But it's worth a try.

I found this recipe in Veganomicon. It's really easy and seems to beg for innovatative modifications. It takes about an hour, but most of that time is hands-off so you can get a little Netflix watching in while it bakes.

Sweet Potato-Pear Tzimmes with Pecans and Raisins
You essentially take sweet potatoes, pears, pecans and raisins, mix 'em together with some seasoning and bake. Super easy! Makes 4-6 side dishes.

Cutting through the blah blah blah of yoga

2008-10-03T16:08:00.005-04:00

Don't let the covers fool you. These are the most down-to-earth books about yoga that I've ever come across. Books about yoga and meditation usually bore me to tears. But these are incredibly inspiring – in part because you can actually read them, more like a novel than a text book.

So a cool thing happened while I was at Kripalu: I saw the author, Stephen Cope, walking down the hall! I was (weirdly) a teensy bit starstruck. That's how much I love these books. If you have even the tiniest interest in the yogic perspective you gotta check these out. I'd offer to sell you my copy used, but I'm going to hang onto it to reread instead :-)

Yoga and the Quest for the True Self
The Wisdom of Yoga

Gettin' political up in here

2008-09-30T15:24:00.005-04:00

I'm not a big fan of politics. Just don't have a head for it. I voted for John Kerry once...wait, was that his name...? Was that the whole hanging chad scandal? Sigh.

But that's not to say I don't believe in voting. The most important votes I make happen every day. The other night I had to wait for some friends in an area of town that has two coffee shops. One, Starbucks. The other, a locally owned place that supports local artists and has great vegan meals and drinks on the menu. Even though I could get a tea at either place, I voted for the local shop. Unlike my single political vote that gets filtered through an electoral college, my dollars vote directly for the establishment that I think kicks the most butt. Sweet!

Want to vote for protecting the environment? For protecting public health? Buy organic! Buy local! Buy less meat and fewer packaged foods. It's good for you, and it uses your spending power to tell big business where they need to focus in order to get your hard earned dollars.

Papaya Steak

2008-09-14T09:07:00.005-04:00

I've been meaning to write this post ever since my bridal shower in July. My awesome friend Ellen planned the shower at Alissa Cohen's new raw vegan restaurant in Boston's North End, Grezzo. Sweet!

Of the group, only Ellen and I were familiar with raw food but everyone was adventurous. It was definitely a conversation piece as well: "How did they make these breadsticks? What on earth is THAT? What's kombucha?"

After our meal we had a special trip to the kitchen to learn a few things about preparing raw food. The chef showed us how to make a Papaya steak that looked remarkably like salmon. It's a hunk of papaya marinated in apple cider vinegar and spices. Tastes like chicken! Just kidding, it did not taste like chicken.

It tastes somewhat savory and definitely juicy though. I know because last weekend Max and I went back for dinner, and ordered the papaya. For $21 you don't get a heck of a lot of food (and raw vegans know you don't need much, but for the occassional epicurean adventurer, beware) but it sure was tasty with the accompanying garlicy 'pasta.' We also ordered an absolutely delicious Farmer's Market lasagna with creamy, creamy delicious nut-cheese. To drink I had a $5 stick of rosemary in hot water. Not raw, I suppose, and not worth $5, but interesting nonetheless.

Then we went and got cappuccinos because we are not perfect people. It was the first caffeinated drink I've had in months and I was up all night. Lesson learned...

On another note, I will be away for a week at Kripalu starting, oh...in about 10 minutes! Very excited and will hopefully come back with some good topics to share.

Funny poses early in the morn'

2008-09-11T17:43:00.006-04:00

Last weekend Max and I were discussing how little time we have for the things we'd like to do during the week. I seriously do not know how you people with kids do it. We barely have time to remember to scoop the cat box.

Anyway, instead of trying to find time for yoga classes and going to the gym, we decided to try a traditional Mysore style Ashtanga practice. Together. At home. In the mornings before work. I know, I know, I didn't think this would work but so far we're doing great motivating each other to get out of bed an hour early! We're doing a set routine called The Primary Series (which sounds simple like primary colors, but the name is deceiving!) It is meant to be a morning self-practice, though I used to take Ashtanga classes in the evenings. Even though I'm familiar with the poses, I don't know the sequence by heart (sue me) so we've been using this nifty chart.

All I know is that Ashtanga yoga is the kind that really kicks your butt. People always want to know if yoga is a "workout", and often I'd say the answer is not really. But Ashtanga...YES. For Max, he's best working on the standing poses only. For me, if I have enough time I move on to the seated poses, especially working on jump-backs and jump-throughs because my butt gets a good workout that way (see video below – take that, cellulite!) And for both of us, watching the sun rise and getting a good sweat on in the mornings feels pretty good.

If this doesn't work out, it's back to lugging our workout clothes around on the subway!

Xtreme Food Issues

2008-09-10T11:44:00.005-04:00

In the past week or so I stumbled on these two news articles, each talking about two ends of the food spectrum. On one hand we have citizens of Los Angeles outraged because the government has taken a small step towards bringing more healthy food options to the fast food filled area. What a bunch of jerks, right? On the other hand we have folks talking about orthorexia, an ironic disease where healthy eating become a dangerous eating disorder in and of itself.

Sigh.

I should mention that I got the link to the LA article from Kathryn at Limes & Lycopene. Thanks Kathryn!

If it sticks to the pan, it probably sticks to you

2008-09-02T20:43:00.006-04:00

Common sense strikes again. This week I tested out my new Veganomicon cookbook (LOVE) and went for gold with the Mac and Cheese recipe! It made good use of "nooch" which apparently is what the vegan world calls nutritional yeast. I'm still learning these things. Nooch, like hootch. Got it.

Anyway the mac and cheese was great, appealing to the hubby as well. Score. In cleaning up (yes, he's great) he was shocked that it was so easy to clean, nothing like what you'd expect of a mac and cheese casserole dish! It reminded me that ever since we gave up on meat and dairy the garbage generally doesn't smell as much, the bowels generally move with greater ease, and yes, the dishes are generally easier to clean.

It makes me apply a very scientific approach to what I eat: What would this food do if I left it on the counter for a couple of weeks? Would it grow mold and stink up the house? Liquify? Grow limbs? I mean, even lettuce is gross when it goes bad but it mostly just turns to liquid that doesn't smell unless you put your face in it. Compared to other things, it's downright heavenly. And I imagine this is what my colon feels like, having to hang out with decomposed whatnot all day. It's the lettuce and clean food that is least offensive, least likely to cause a problem. What would you prefer go through your system?

This post suddenly got kind of gross, but to back up, the mac and cheese was delish and the new cookbook gets 5 stars from me.

In the spirit of avoiding sugar

2008-08-25T13:20:00.006-04:00

I heart Zico.

My heart went pitter patter at the first sight of it in the deli's drink case. Coconut water after all is one of the few sugar-free alternatives to juice or soda when you are eating out, but most places don't carry it. Zico actually one-upped the other coconut waters I've had because they have different yummy flavors. Mango coconut water was definitely a happy, happy find. All natural, 60 calories per drink box, and 100% recyclable packaging. It just occurred to me that while I was excited about this packaging, I did actually throw it away in a trash can after lunch... shoot.

Anyway, it's not widely available but you can buy online.

Fun Game!

2008-08-21T12:33:00.009-04:00

It's called Find The Sugar and it's a lot like hide-and-seek except more often than not, you're going to find it! Sounds fun, right?

So what are you looking for? Obviously, sugar. But also a number of other ingredient names which are actually just sugar...
Barley malt syrup
Beet sugar
Brown sugar
Cane juice syrup
Chicory syrup
Corn sweetener
Corn syrup solids
Dextrose
Evaporated cane juice
High Fructose Corn Syrup
Honey
Inulin syrup
Juice concentrate
Maltodextrin
Maltose
Maple syrup
Molasses
Natural sweeteners
Raw sugar
Rice syrup
Sucrose
Turbinado sugar
...to name a few.

So I'm not going to get into why sugar is bad for you, or which sugars are better than others, though those are areas ripe for discussion. My main point is, do you know how much sugar you are consuming in your coffee, your cereal, your Hot Pockets, Lean Pockets, Powerbars, etc.?

Where have you found sugar hiding undercover?

What not to bring

2008-08-18T18:48:00.007-04:00

Sorry for the bad photo, btw. I'm no photographer. Anyway. It's that time of year I guess – when everyone is like, holy crap it's the end of August, we better go get a tan and have a party before summer is over! So off to the store for the usual: Salsa and chips. Hummus and pita bread. Potato chips, soda and beer.

Here's an easy recipe that says "I care enough to bring something homemade" and "You'll never know it's so healthy and that makes me giggle to myself"

Red Lentil Walnut Paté from Jessica Porter's The Hip Chick's Guide to Macrobiotics is a really good idea: mixing cooked lentils with onions, sea vegetables, nuts, oil, vinegar and seasonings in a food processor to create your own healthy dip. I served with Rosemary Garlic Toasts:

Rosemary Garlic Toasts
I made this one up myself!
Loaf of whole wheat bread, cut into thin slices
4 cloves garlic
2 Tbl. sea salt
2 Tbl. fresh or dried rosemary
1/3 cup olive oil

Heat oven to 350 degrees. In bowl, mix bread, salt, rosemary and olive oil with your hands to distribute as evenly as possible. Spread ingredients on large baking sheet and be sure to sprinkle the extra garlic, salt and rosemary on top of the bread. Bake for 10-20 minutes until golden.

Plant Blood

2008-08-14T20:29:00.006-04:00

In order to detox my extremely toxic-feeling body I decided to go all-raw again for a week or two. After 4 days I'm already feeling major improvements, plus I lost about 5 lbs. as a side bonus. PLUS I had a really good day today – got a great offer on the condo I'm selling, discovered some old friends on Facebook, found some new yoga classes to teach, and am really enjoying this book I'm reading – but none of that has to do with the raw diet. Or does it...

Anyway, without going into too much detail, the raw diet is incredibly, er, cleansing. I was reading some blog posts the other day about fiber supplements. Ha! That's for wimps! I've been doing my usual fresh fruit and nuts for breakfast, a nut/veggie pate over salad for lunch, and tonight I made a Spanish rice dish with sprouted grains, tomatoes, peppers, etc.

The juicer is coming in mighty handy, and as I was looking for a way to get rid of some extra veggies in the fridge I looked online for some juice recipes. Kristen's idea for plant blood sounded cool, so I tried it tonight. Mine used 1 cucumber, 1 zucchini, 1 beet with greens, and 1 collard leaf. As I'm drinking it now I'm thinking it may have been nice to add an apple or something sweet. Next time.

More juicing, less ironing

2008-08-09T15:54:00.006-04:00

My tablecloth was so wrinkled in this photo I had to do some quick retouching because I was too embarrassed to leave it as is. Still not perfect, oh well. Apparently I'd rather photoshop than actually iron...yes, that's true.

Anyway, we got some awesome wedding gifts. No kidding, it's way better than all the last 10 Christmases combined. Among the bunch is a Breville juicer from my Poppee. I don't think Poppee even knows what a juicer is or why I'd possibly want one, but bless him for choosing it off the registry. We've already made some orange juice with great success so today I found a recipe to take juicing a step further. This apple/parsley mixture was refreshing and delicious, my only regret that green apples are not exactly in season right now. I just did a little research about parsley though, and turns out it is pretty jam packed with vitamins A, C and K. The only thing is if you have problems with gallbladder or kidney stones you might want to skip parsley and other greens with oxalic acid.

Green Apple and Parsley Drink
from Living on Live Food
4 green apples
1/2 bunch parsley

Put it through a juicer and serve on ice.

Wakame? Wakayou.

2008-08-08T19:44:00.005-04:00

In the past few weeks I've done embarrassingly little in the way of food preparation. Suffice it to say that I write this post while waiting for our chinese takeout to arrive. The wedding may be over but we're drowning in Crate & Barrel packaging and the back-to-work blues over here!

One meal I managed to scrape together a week or so ago was a Wakame Sea Slaw and Asian Style Tofu Burgers. The burgers were the same as any 'burgers' I have tried out of How to Cook Everything Vegetarian – just ok. They're painfully difficult to flip and I never know when they are done. These were a blend of tofu, scallions, whole wheat panko and asian seasonings. On the whole, unremarkable.

But the slaw was fantastic. The best part is that it includes a sea vegetable called wakame in a way I'd never thought to use it before. Like a salad green! Easy and tasty. Wakame, like all sea vegetables, is super full of nutrients and a healthy addition to any meal. But if you are like me, it's hard to know how and when to use the stuff.

Wakame Sea Slaw
adapted from How to Cook Everything Vegetarian
This recipe didn't make too much so I'd double it to have a good amount of leftovers next time.

1/4 cup mayo or Vegannaise
2 Tbl. rice vinegar
1 Tbl. tamari
1 tsp. agave nectar
1/2 cup peanuts (i used raw)
1/4 cup wakame
2 cups chopped Napa cabbage
1 medium cucumber, peeled and sliced
1 red pepper, sliced
1 cup fresh cilantro leaves
S+P

Whisk the mayo, vinegar, tamari, agave and peanuts in a large bowl. Add the wakame, cabbage, cukes, and pepper. Toss to coat in dressing. It is the liquid from the dressing that will rehydrate the wakame. Mix in cilantro, S+P and serve.

What a bride eats

2008-07-29T13:06:00.005-04:00

In short, whatever she wants. That's pretty much all I have to say in way of defense of the last few weeks. I haven't had any time to post to this blog but it doesn't much matter because all I've been eating is crap. There isn't much to say except that it will all be over soon – the wedding is this weekend! What I've learned is that a big disruption in routine can really put a cramp in a healthy lifestyle.

Since I grew up Catholic I know the value of a good confession. Here goes:
In the past two weeks I've consumed at least two bags of Terra chips, three dark chocolate bars, one bag of oatmeal cookies, lots of Oreos, an eggplant parmesan dinner, pizza, pizza, pizza, and waffle fries.

One big shout out goes to UpStairs on the Square, the location of our ceremony and reception. They've been more than accommodating and our meal selection will include a completely delicious stone-fruit salad, vegan risotto entree option, and vegan chocolate chip cookies as part of the dessert table. It will be a reintroduction to this type of goodness, which I definitely need.

Happy to say that as soon as I'm back on a normal schedule, I'll have a brand new 14 cup Cuisinart to blend up some homemade sprouted hummus or maybe a nice nut butter! And...a husband to share it with.

Salt kisses

2008-07-10T11:33:00.003-04:00

When I served this cake last night I informed Max that I'd sprinkled salt on top before baking it. Says Max, "But salty is the opposite of sweet." Bingo, sir! 'Tis the secret for bringing out sweetness. Also, the fact that I shmushed all the strawberries and let their juice mix into the top of the cake batter. But all this wasn't my idea, it was from Heidi at 101cookbooks.com. Check it out for the recipe!

I did not, of course, follow the recipe 100%. I used strawberries instead of raspberries, just regular sized grains of salt/sugar, and ghee (clarified butter) instead of regular butter. For all my smacktalk about dairy, I really haven't found a way to bake without it and still get mucho delicious results.

We had a some Riesling with our cake for dessert and pretended we were sitting on the veranda we don't have with a slight summertime breeze instead of sitting in our living room with the AC blasting. Whatever. There's no So You Think You Can Dance on the veranda.

Spicy Tomatoey Chili That May or May Not Be Cooked

2008-07-08T17:28:00.008-04:00

Ok I won't try to hide it: This is a raw food recipe. But what better time for raw veggies than the heat of the summer? And everyone likes cold, spicy tomatoey things, right? Think salsa. Think bloody marys. And if you'd feel better cooking some of these ingredients, you do it sista.

Chili (adapted slightly from Living on Live Food by Alissa Cohen)
3 cups sprouted whole wheat or whole (hulled, not pearled) barley (Wait, wait, stick with me here. If you are put off by the idea of sprouting anything, I suggest you just go ahead and cook your whole grains, then stick 'em in the fridge to chill before using in this recipe)
1/2 tsp. curry
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne
2 Tbl. chili powder
1 Tbl. italian seasoning
2 Tbl. Braggs Liquid Aminos (or just use some salt)
1 green bell pepper, diced
1 ear of corn, shaved (I used frozen corn, sue me)
1/4 cup olive oil
juice of 1 orange
5 large tomatoes, diced
1 cup dates, pitted and soaked
1 cup sundried tomatoes, soaked

1. In a big bowl combine everything except dates and sundried tomatoes
2. In a food processor, blend dates and sundried tomatoes into a paste
3. Add paste to everything else, stir well. Easy peasey!

Faux Sour Cream and Onion Topping
2 cups macadamia nuts, soaked
1/2-1 cup water
1 tsp. sea salt
1/2 cup onions, leeks or scallions

1. In a food processor, blend macadamia nuts, water and salt until smooth and creamy. Add water a little as a time, just enough to help the nuts blend.
2. I went ahead and cooked my onions because I REALLY don't like smelling onion breath for 2 days after eating them raw. So, your choice.
3. Combine onions with creamy mixture and chill. Use a dollop on top of the chili when serving.

Move Your Coffee Table

2008-07-02T13:19:00.007-04:00

And make some space to get a little yoga practice going at home. Or at the very least, use this as an excuse to see how much dust has been accumulating under that coffee table.

Yoga Journal has a series of 20ish minute videos available on their site. While I totally advocate practicing with a qualified teacher, home practice is a heck of a lot cheaper for those days you just can't cough up the $$ or get your butt to the studio. Usually I start off following a video but then remember that I can do whatever I want. I usually end up doing whatever poses I can manage around my cat who inevitably comes along and stretches out on my yoga mat. In savasana, he curls up on me and purrs and it's the best.

Yoga Journal videos do not come with cat. Get your own cat.

I Hate "Mock" Anything

2008-06-30T13:04:00.006-04:00

That's what Max said when I proposed this recipe for dinner. And I understand. Tofurky is not my style. But I decided to give this Mock Greek Salad a try because it blended macrobiotic and raw diet ideas into one easy meal. Plus I had a head of Napa just sitting in the fridge...and well, Max can make his own dinner.

Mock Greek Salad
modified from the recipe found in The Hip Chick's Guide to Macrobiotics
4-5 cups of mixed greens (cabbage, swiss chard, collard greens, lettuce, etc.)
cucumber, tomato, peppers, etc. (your choice)
1/2 red onion (optional)
1 lb. organic firm tofu
6 Tbl. umeboshi plum vinegar
1 Tbl. tamari
approx. 14 kalamata olives
1-2 Tbl. ground flaxseed

Crumble tofu and mix with 3 Tbl. vinegar. Set aside.

Cut greens, and veggies into thin slices. Place in large, wide bowl. Add remaining 3 Tbl. vinegar and tamari and mix by squeezing with your hands until vegetables start to sweat. Place plate on top of green, and press the salad by stacking heavy items like canned soup on the plate. Press for 20 minutes. Add tofu, olives and flaxseed. (I added onion powder at the end instead of red onions.)

Don't expect feta! That's the big mistake with 'mock' foods. Just expect a cool salad with some yummy olives. That's more like it.

Swaddled in Green

2008-06-26T15:00:00.006-04:00

Ok I don't even know how I ended up on the website for gDiapers, but that's what blog-surfing will get you. It looks like a great product – a reusable outer diaper with inner plastic-free absorbtion pad that you can trash, flush or compost. Really? That's cool. Having zero babies myself, I'll just file this away for another day. But maybe some of you would like to swaddle your little ones in ecofriendliness?

Couldn't help but wonder what the grown-up version of these are... My friend recently challenged herself to a 30 Day No Trash Challenge and one obstacle was the monthly visitor. Maybe gDiaper will create some kind of gCapris in the future?

Rising Costs aka Your Best Friend

2008-06-16T11:44:00.005-04:00

Every time I turn anything from NPR to Fox News, it's the same story: The rising cost of food. Before I pound this one into a pulp, I'll preface by saying that I feel terrible and frustrated by the thought of people around the world struggling to survive, spending more than 75% of their income on food and forgoing their own meals for the sake of their children.

But here's what frustrates me even more: Americans driving SUVs to grocery stores to buy milk, eggs and Tyson chicken fingers, stopping for a Coolatta at the drive-thru, and coming home to watch one of their 500 cable channels on their 60" plasma TV which they bought on credit and are making only minimal monthly payments on. And then complaining about the rising costs of food.

I think the food cost issue is the best thing to happen to the American diet in a long time. It's like your best friend who carefully points out that maybe those pants DO make you look fat. Your best friend is just helping you by showing you the obvious facts...and you love her for it. Rising food costs can do the same by pointing out how our food production methods are simply not sustainable and we're going to have to change.

How about trading in chicken and hamburgers for locally grown swiss chard with tomatoes, olives, lentils and a homemade vinaigrette? Delicious, healthy, and cheaper than even the cheapest 70/30 ground beef. How about investigating plant-based options for calcium, like almonds or kale, and drinking less milk?

Even if food costs don't sway Americans towards eating more veggies and less processed food, I have to point out some mixed-up priorities. We'll spend way beyond our means on things like flat-screen TVs, ipods and iphones, the latest sneakers, and god forbid you don't get HBO. But spend money on quality food and suddenly it's a...crisis?

Sandwich Least Likely To Appear In a Dunkin Ad

2008-06-10T14:29:00.007-04:00

I got this idea from someone, on some blog, I don't remember which, talking about eating miso in ways other than soup. (Does that count as giving credit? Geez) And so I tried this as a snack and it pretty much rocks– it also quells my sometimes desire to run to Dunkin Donuts for a creamcheese fix.

There are three components to my happy snack:

A Sprouted Grain Bagel
Way healthier than any other kind of bagel, even whole wheat. I get an onion poppyseed kind but there are lots. Ezekial is the main brand I know of, although I think I've been buying another cheaper brand I can't remember right now. They're in the freezer section.

An Avocado
Avocado has good fats, the kind that keep your bones from creaking but your belly slim. Way better than fatty cow products if you ask me.

A Spoonful of Miso
Any kind! I like dark barley miso but I'm not the boss of you. Miso is great for digestion, fyi.

Mash the avocado with about half a Tablespoon of miso in a bowl using a fork. You can use more miso but start small and add to taste. It can get salty fast. When well combined, spread onto a toasted bagel. And if you are the person that gave me this idea, please shout it out!

Lazy Summer, Full Fridge

2008-06-03T19:07:00.004-04:00

Between Boston Organics deliveries and overly zealous trips to Whole Foods, I've got produce coming out my, well, produce drawers. And for every ambitious recipe I dig up, there's a warm evening of "awww, screw making dinner."

So I propose a recipe-less summer. *gasp*

Here's how I do. Every day I've got at least 1 bean or grain type sprouting or already sprouted and ready to eat. At the beginning of the week I wash and chop veggies and make a big undressed salad in a big bowl in the fridge. And every other night or so, I throw some stuff in the magic bullet blender and create a fresh salad dressing. Combine those three things and I have a fast, healthy, tasty raw dinner (and 1 grumpy fiancé who has to fend for himself because he's not interested in this recipe-less summer)

Tonight I combined lettuce, tomatoes, celery, cauliflower, green pepper, adzuki sprouts, and radishes because I read that they help clear up mucus and I've had a bad head cold. For the dressing:

Fresh Dill Dressing
This doesn't count as a recipe. Blend oil, vinegar, S+P, small handful of fresh dill and fresh parsley. Everything to taste.

Better'n Clairol: Less Mess, More Fun

2008-05-30T11:36:00.007-04:00

Dr: So, have we talked about you getting a bone density scan?

Me: Um, no

Dr: Well I think it's a good idea, we should set it up

Me: Um, ok

Dr: Because with all those premature grays, that can be a sign of osteoporosis.

Yikes! Not about the bone scan, but my gray hairs are that noticeable??? Shoot. I had tried hair dye and ended up with a severe allergic reaction, not to mention purple spots all over my bathroom walls from a sloppy home-dye procedure. So that's out. What to do?

Well about the same time I had started practicing yoga regularly, eating better and in general getting more healthy. One day my boyfriend looked at me and said, "You know what? You don't have as many gray hairs anymore." REALLY? I ran to a mirror and after a good hard look determined he might be right. Was it the brown rice? The organic produce? Whatever. I was psyched.

Some months later I started running across blog posts and such talking about reversing the signs of aging. But instead of talking about diet, they were talking about yoga. In particular, about headstands. The type of yoga I had been practicing (Ashtanga) almost always includes headstands at the end of class. But recently I have been exploring other styles. And call me crazy but...the grays are back.

So is there something to this? Headstands can counteract graying hair? I'm finding tons of links to share and you better believe I'm back to practicing my Salamba Sirasana every day.

http://livingmysorejournal.blogspot.com/2008/02/march-08-health.html

http://www.younglivingguide.com/2008/02/14/stand-on-your-head-for-optimum-health-and-beauty

Shameless Self Promotion

2008-05-26T20:54:00.005-04:00

So, interesting tidbit, I was named after my Mom's lamaze instructor. Otherwise my name would have been Toni Anne. This is not a joke, my mother will verify. Funny that now I should be teaching prenatal yoga. Maybe there will be a few more Michelles in Roslindale. That's right near Jamaica Plain for anyone living near Boston. Every Sunday at 10:30 we do 75 minutes of prenatal, but with Father's Day coming up thought it might be nice to get Dad involved!

Prenatal Partner Yoga Workshop
at Roslindale Yoga
Saturday, June 21, 2008
11:45 – 1:00pm
$40/pair + baby!

No yoga experience necessary. Practice giving and receiving in this unique partner yoga workshop. Each twosome will work together in a series of gentle postures. Bring Dad, a friend, a family member – anyone you'd like to deepen your practice and relationship with. To register, call 617-363-9642. www.roslindaleyoga.com

Breathing With Your Brain

2008-05-21T10:44:00.007-04:00

As I've mentioned before, I started practicing yoga with a real resistance to breathing exercises. For example, Nadi Shodhana (or Alternate Nostril Breathing) totally made no sense to me, while I see others really getting into it. Those people, I decided, were weird. End of story.

Well this past weekend at the Yoga Journal conference I was lucky enough to hear Dr. Tim McCall, MD speak about his work and book, Yoga as Medicine. He happened to cite nadi shodhana as an example of yoga's century-old knowledge and something modern medicine has only recently tapped into. Turns out, the left nostril is connected to the right side of the brain and the sympathetic nervous system. The right nostril is connected to the left side of the brain and parasympathetic nervous system. How are they connected? With a rope? A chunnel? I sure as heck don't know, but the guy's a doctor so let's assume it's probably a proven fact. Further, he said that a healthy person's inhalations naturally alternate between the left and right nostril every few hours during the day.

Nadi Shodhana is known in yoga as a balancing breath. And this starts to make a lot of sense given the information about the nostrils and sides of the brain. I am now believing that it really can tone the mind and nervous system. It's like practicing with the two sides of the brain "on, off, on, off" and bringing opposite forces into balance.

It also helps clear out both sides of my nose during this allergy season. So what the hey, give it a go! And have some tissues nearby.

Need a High Horse to Sit On?

2008-05-20T14:11:00.005-04:00

Everyone can benefit from a little self mockery sometimes, I think. Click on the chart to see it full size, then choose your level of virtuosity!

Thanks for the chart, Ellen.

Showering In Your Underpants

2008-05-18T22:19:00.005-04:00

This is something that apparently can happen when you are so tired you simply forget you're still wearing your underpants until you get around to washing your bum. You think "hey, something doesn't feel right" and then you think "hmmm oh well" and then maybe you finally look down and get a good laugh at your sorry, tired self.

This was me yesterday evening. After a few 12 hour days working and taking classes at the Yoga Journal conference I was just exhausted. If you are into yoga, check out when the conference is coming to a city near you. And if you aren't into yoga, there is a beginner track to get you going.

One thing that has really stuck out to me is the range of people at the conference. You've got turban-wearing bearded men, aerobic instructor blondes, metrosexual city guys, desperate housewife types, etc., you name it. And since I'm working the registration desk I'm getting a lot of questions about the area, especially where to eat. And not ONE SINGLE person has asked about vegetarian or vegan options. Or any mention of meal preferences at all. I'm really, really surprised. Maybe I've just not run into the veg crowd yet. But I thought the place would be swarming with folks looking for tempeh. Instead I see lots of folks walking around with Dunkin Donuts coffees and eating foodcourt sandwiches. No judgments, I'm just surprised.

So to the imaginary people I was expecting to talk to, here are some places to grab a plant-based, whole food bite to eat in Boston's Back Bay:
Trident on Newbury St. often has vegan options. The Other Side Cafe on Newbury St. has vegetarian, vegan and even raw vegan meals. Tossed is a salad place in the Prudential and if you are careful about making your own salad, you can top it with olive oil and fresh lemon juice and choose from fresh veggies and nuts galore.

That's all. I gotta get me some sleep. 1 more day of the conference to go and clearly I need all the rest I can get.

Unofficial Uncooked Breakfast Contest

2008-05-13T11:59:00.005-04:00

After some trial and error I've come up with my favorite raw breakfast. Despite the fact that is does not include any pork products or come with piping hot coffee, I'll probably stick with it even (if and when) I give up on this raw food thing.

Reason #1
It tastes good, and it tastes like breakfast bc of the oats. Buckwheat and quinoa work, but they don't taste breakfasty. Y'know?

Reason #2
It's easy. No food processor.

Reason #3
It's cheap.

So here's it is, if this even counts as recipe:
Raw Oats and Fruit
1/2 cup whole oat groats, soaked 12-24 hours
Soak a few days' worth of oats at a time and keep in the fridge
1 chopped banana
1 chopped pear (or other fruit)
handful of strawberries (or other berries)
1 Tbl. organic cinammon
1 Tbl. raw local honey (or raisins, especially if the berries aren't that sweet)
1/3 cup raw pumpkin seeds (or other raw nuts/seeds)
1 Tbl. ground flax seed

Mix it up, preferably allowing time to sit for an hour or so before eating. Remember to chew, chew, chew those grains and pumpkin seeds or they'll fire straight through your system intact.

Irony of the Day: Boston Bakes for Breast Cancer

2008-05-08T14:42:00.007-04:00

This morning on the news I saw a story about pastry chefs around Boston offering special desserts that you can buy to support breast cancer. Or rather, to support breasts, um, to not have cancer. Awkward. Anyway.

So haven't I been reading that sugar feeds cancer? That a diet full of processed foods actually can cause the problem in the first place?

Wouldn't a better message be to donate money to the charity every time someone ordered, say, kale? Or an unusally tasty bean dish? Why perpetuate the myth that diet and health are unrelated? This Mother's Day, sons and daughters will be visiting some of Boston finest restaurants, treating Mom to some lovely charitable cannolis, with every bite creating a greater likelihood of their own disease. Maybe I'm being overly dramatic but come on people! Use this opportunity to inform, not distract! Then maybe we really will help the cause.

A Word About Specialists

2008-05-05T21:17:00.004-04:00

First of all, they are usually more creepy than you want them to be. This isn't your everyday doctor you know pretty well after years of strep throat or blood pressure woes. No, these docs are the ones you go to when things are kind of out of control and your normal set of MDs can't help. Sweet. So there's already that. Then, you usually have to travel to Timbuktoo to find their office. Finally you get there and it's the first time you ever saw a whatever kind of doctor and you're wondering about insurance coverage and asking yourself if you really did enough homework in choosing a specialist.

In short, I had gum surgery today and am ticking off the things in my head I wish I'd known BEFORE I signed on. For instance, to graft ONE tooth took over an hour. And though the area was numbed, I could feel my cheek clamped down to the side and thread sliding over my lip as about a million sutures were put in place. Now I've got a gigantic piece of what looks like silly putty stuck to the bottom left side of my mouth, as a surgical bandage. It looks like I need a spit cup. And this stays on for 2 weeks.

What can you eat on a tooth grafting day? Apparently french fries and a Frosty at Wendy's, because that's exactly what I had. Raw diet? Sigh... I'll chew tomorrow.

Anyway, it got me thinking...what else do you wish you'd known before showing up at a specialist? I'll give another example: if you ever go have a mole checked out by a dermatologist, no matter where that mole is located, expect to strip naked. No one may tell you this in advance, so just...shave...or whatever. You heard it here first.

Burning out on Raw

2008-04-30T10:05:00.005-04:00

No, not ME. My food processor. This raw food diet, JEEEEEZZ it's all blend this, process that, freeze this then blend together, process 'til smooth, and on and on. It's a workout for my mini-Cuisinart. When it starts to smell of burning I know it's time to give it a rest and switch over to the Magic Bullet for awhile.

The things I've been processing: frozen bananas, mung bean sprouts with almond butter, sprouted sesame seeds, macadamias, cashews and garlic, lemons with oil and apple cider vinegar, basil and oil, walnuts and dates...

It's pretty yummy. And I'm feeling great. After an initial few day of uncomfortable digestion issues, my stomach seems to have remembered how to digest raw food. And energy levels are way up. Usually my eyes start to droop around 10pm and I have 30 minutes to get myself to bed or else pretty much fall asleep wherever I am. But I've been holding out much later, and up early with no problem. That alone makes this diet worth it. Oh, and I've lost 5 lbs.

Today for lunch, Alissa Cohen's Apple Avocado Nori Wraps
It's just apple slices, Avocado slices, some lettuce and raw honey wrapped together with Nori sheets (not toasted). Taking it easy on the food processor for once!

It's Alive But At Least It's Not Looking At Me

2008-04-24T12:28:00.004-04:00

Yup, I'm doing it. Alissa's book, Living on Live Food, did not have me at hello. But a few friends of mine have tried the raw food diet...one look at their smiles and clear skin made me curious. Then I read the book and realized she maps out an entire menu for 30 days, including shopping lists. Brilliant. Easy wins every time. Suprisingly and happily, my fiance was willing to give it a go. And so it began, three days ago.

The Raw Food Diet is more than just eating raw food, it's eating raw VEGAN food. So oysters don't count. Or raw milk or whatever. Nope, it's all vegetables, fruit, nuts, seeds and sprouted grains. And that's just about...it. The short story is that raw, living foods have enzymes that cooked foods do not have. Those enzymes make the food you eat more nutritious and efficient. It's a very clean way to feed your body that sounds extreme at first. But what's more "extreme" – say, eating a fruit salad for breakfast or eating genetically modified, chemically treated processed cornmeal in a muffin? Or cheese pizza complete with added antibiotics and growth hormone?

So far I've lost 2 or 3 pounds (which is part of the experiment but not a goal) and I feel very energized. Still waiting for my skin to clear up, and any other evidence of miraculous healing. As for what we're eating, my food processor has never seen so much action! Using a vegetable peeler I've made "noodles" out of zucchini, summer squash and carrots. Sauces are usually some kind of nuts blended with lemon or orange juice. Oh, and the Mock Salmon Pate has been a big hit over salad with some capers. I've also been eating sprouted quinoa with fruit for breakfast and a date-nut torte for dessert. Not bad at all. If I had a larger food processor it would be downright easy. And if I were willing to drop $200 on a dehydrator we could actually make crackers or bread of sorts.

Disclaimer: this diet isn't easy on the digestion system at first. But I think that's because your stomach isn't used to it, and there's a lot of cleaning to be done. See, I enjoy this sort of thing in a weird way, so if you do too, check out the book and be prepared to drop some bank on organic produce.

And This Little Piggy Got Realistic

2008-04-22T17:17:00.005-04:00

I seriously wore heels every day in college, maybe even high school. I remember joking that my 3" black heeled boots were my 'rain boots' because they kept me up and out of puddles. There's nothing worse than a great outfit with bad shoes. The image that comes to mind is a formal dress with mary jane flats ...ewwwwwwwww....

Anyway, here I am, trying my damndest to find shoes that (shudder shudder I sound like my mom) "have proper support" and still look cute. It's an impossible task.

But I have found Earth shoes. With their negative heel technology and super supportive soles I don't even have to wear my orthotics. (Yes, I'm a ninety year old woman.) It's amazing how your feet can get messed up from years of bad footwear. And maybe a few years of dancing on pointe shoes. Now I look around and check out everyone's bunions, hammertoes and the like. It ain't pretty. Bad feet lead to knee problems and hip problems as the issue moves up your leg. It's the kind of pain that will turn a stiletto lover into the owner of some very attractive clogs.

Well, at least Earth has some decent options. They even have a line of vegan footwear.

With Silver Bells and Cockle Shells

2008-04-14T19:21:00.007-04:00

My garden grows a little differently than most. For starters, um, no dirt. I like that. It's a garden of lentils, chickpeas, wheat berries, maybe some sunflower seeds. Pretty good for an apartment, right?

I'm talking about sprouts. You've had 'em. Beansprouts? Maybe alfalfa sprouts on a salad or in a wrap? Did you know you can grow your own? And you don't need a fancy sprouter from the natural food store, or sprouting bags, or any equipment at all. You need a bowl. Got that? Good. Let's go.

So why would anyone want to grow little tails out of perfectly good beans or grains? It's really about the nutritional value and digestibility of these things. When sprouted, live enzymes activate and provide your body with a true superfood. So that's pretty cool. But what I've found out is that sprouting makes really yummy things to eat and it's kind of fun. I sprouted some lentils (which I don't generally like that much) but when sprouted they actually became sweet and tender. It's almost like a hard, dry grain or bean 'cooks' itself. You can just pop 'em in your mouth. Or put them on salad. Or mix them with other veggies or hummus.

There's lots of info on the web about sprouting, just google it and you'll get tons of advice. The reason you can sprout these things is because they are alive. When you cook them, the enzymes die. But water them and they grow. Simple! Now there are a few things you should NOT sprout because they'll be toxic, like kidney beans. Don't do those. Some safe bets aside from those mentioned above: adzuki beans, almonds, amaranth, navy beans, pinto beans, lima beans, flax seed, kamut, oats, sesame, soybeans, and spelt.

Very basic directions: Soak the grain or bean overnight, then drain. Leave 'em in the bowl. Twice or three times a day, rinse them. Within a few days they'll sprout, and you will be an awesome sprout grower.

One Pot Meal With Ganesh

2008-04-08T16:31:00.008-04:00

Typically I avoid Indian food even though I love it because it bothers my stomach. I'm pretty sure that it's more the restaurant preparation than the actual food that is the problem, just like takeout Chinese. Because when cooked at home, I haven't had any trouble at all.

I think like 90% of India is vegetarian, so obviously they have some tried-and-true recipes. Here's one from The Art of Indian Vegetarian Cooking. It's a one-pot meal that is light but totally satisfying thanks to the seasoning. I modified a few things and added more grains than the original recipe calls for because, well, it's a free country!

Ingredients
6 cups water
2 tomatoes, chopped into large wedges
1 carrot, chopped into nickel-sized pieces
2 stalks celery, chopped
1 potato, diced
1 summer squash, diced
1/4 cup corn kernels (I used frozen)
1/2 cup green beans, chopped
a few spinach or swiss chard leaves, chopped
1/4 cup whole barley
1/4 cup whole rye berries
1/4 cup wild rice
1/4 cup dried green or yellow split peas
1/2 Tbl. ground coriander
1/2 tsp. turmeric
1/2 tbl. minced ginger
3 Tbl. ghee or butter
4 Tbl. coarsley chopped fresh coriander or parsley
1/2 Tbl. salt
1 1/4 tsp. dry roasted coarsely crushed cumin seeds

This recipe says to use a pressure cooker but since I don't have one of those...
1. Bring water, peas, barley, rye, and rice to a boil. Reduce flame and simmer about 30 min while you prep the other vegetables.
2. Add potato, carrots. While this cooks, prep the spices.
3. When everything in the pot is mostly cooked through, add the rest of the vegetables and spices. Let simmer for another 10 minutes or so.

Six Saturday Sins and The Winner is

2008-04-07T16:01:00.006-04:00

The milkshake. Wait, I'll back up. I've been off dairy and white flour products for a year. Off sugar and meat for about 6 months. I've been making valiant attempts to eat organic produce and avoid alkaloid-ridden nightshade vegetables. All in the name of health, mostly. Saving the planet maybe a little too.

But all my efforts did not keep away my yearly sinus infection. After 2 weeks of living in a congested, antibioticized daze I deserved a reward. Yes, that's it! Something to congratulate myself on finally feeling better. Something comforting and indulgent. Suddenly an undeniable image appeared in my mind: Bartley's Burgers. The smell that wafts down Mass Ave and lures pedestrians in off the street reached me, two towns away. In my mind I knew this was the reward I deserved so very much.

So we went. We ordered! I am an American! I deserve this. I sank my teeth into that burger and pulled away and unsatisfying bite of mostly bun. I tried again, teeth grazing the beef. I pushed away thoughts of feedlots, stun guns, and methane. The burger was...ok. I couldn't enjoy it. The fries were ok too. The satisfaction just wasn't there. The taste didn't draw me in and drive me to consume every last bite like I remembered.

But then, there was the milkshake, of which I drank down to the bottom of the glass with glee. After months of limited dairy and sugar, it was pure heaven. Delicious. And worth every sip. Until 20 minutes later when I was staggering around Harvard Square, my blood sugar exhausted. But in that moment...the milkshake definitely, definitely won.

All Hail Neti

2008-04-02T10:04:00.004-04:00

There are two kinds of people in the world: Sinus People and those who are Not Sinus People.

I am of the former, and like clockwork I am dealing with my annual sinus infection. No doubt, it's the worst couple of weeks of my year. But this year's sinus extravaganza has been an improvement from last year's and I'd like to at least partially credit my neti pot. Granted it didn't save me from infection, but it was definitely MVP of my recovery, right after the antibiotics.

If you are a Sinus Person then you will understand the value of deep cleaning those suckers. The doctor who treated me in the emergency room last week was also a Sinus Person and stressed that one cannot overdue it with nasal rinsing. So go for it. Neti, I love you.

Kicking milk's butt

2008-03-24T14:28:00.005-04:00

Eager to eliminate dairy from my diet, I've had to dig a little deeper into the calcium issue. With no milk, will my bones collapse? What are other sources of calcium? Is it healthy to not eat any dairy products? Answers: no, kale (for example), yes.

Recently I heard that almonds are a great source of calcium, so I clickety-clacked over to NutritionData.com to find out. This is an awesome site for all nutritional data inquiries. Turns out, almonds kick whole milk's butt in % daily values of calcium.

Cookies for Breakfast

2008-03-21T13:24:00.003-04:00

I think my mom let me buy a box of this stuff once as a kid. Oh, heavenly cookies for breakfast! When Christmas rolled around I also got to eat cookies in the morning, since as my mom put it, she made them and there was nothing bad in them. I assume she meant preservatives and had a memory lapse about the sugar.

Cookies for breakfast still sounds like a great idea though, IF it wouldn't put me into a hypoglycemic fit within minutes. Enter Delicious Wisdom and her delicious idea for making whole grain cookies specifically and nutritionally for breakfast. Awesome.

Saving on gas and electric, and sticks

2008-03-17T14:03:00.009-04:00

One guy a billion years ago rubbed two sticks together and created fire. Ever since, his discovery has been right next to the wheel in terms of importance to the human population.

But the Raw Food movement thinks healthier eating is all about ditching fire and the whole notion of cooking. According to Gabriel Cousen's Conscious Eating, cooked food loses 80% of its natural energy. Eating food raw means that you'll consume all important live enzymes and detoxify your system that is probably full of putrefied meats and environmental toxins.

Sounds insane to most of us, but in an effort to eat less processed food I can see how raw food is the least processed of all. And maybe while we're at it we can learn a new kitchen trick or two. Even if you don't have a dehydrator or juicer there are raw food recipes you can try. Alissa Cohen's new raw food restaurant, Grezzo, has recently opened in Boston's North End. Here's a simple recipe from her website:

Mock Salmon Pate
2 cups walnuts
2 stalks celery
1 large red bell pepper
1 large scallion
½ -1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf or spread on crackers.

You googled it and got here

2008-03-13T10:10:00.008-04:00

Here are my responses to some things you guys have Googled in the past few weeks and thus ended up on my blog:

"can water wash out oil from your body"
I'm not sure exactly how this was intended, but my guess is Probably. If water doesn't work, don't let soap be your backup plan.

"what does eggplant do for your body?"
Eggplant is a nightshade vegetable, known to cause allergic reactions in some folks that results in joint pain. Other nightshades: tomatoes and zucchinis. I personally love eggplant but try to not eat it in excess until I learn more about these so-called nightshades.

"how is cheese good to your body"
It's really just...not.

"why does your body need cheese"
It doesn't.

"what vegetables are good for your body"
This is a broad question since everyone's body is different. It's the hearty greens that are great for you and most people don't eat enough of. I'm talking kale, mustard greens, collard greens, brussel sprouts, etc. Other than those, eat a rainbow of colors to ensure a variety of nutrients (beets, sweet potatoes, etc.)

"dance what it does for body"
I hope this person got up from the computer and went dancing that night.

I should note that the idea from this post came from my friend Amy's blog, which you can apparently find by Googling "my hot mailman" or "how long is too to dry my clothes."

Yummy good takeout style

2008-03-10T13:04:00.016-04:00

Ok so I'm addicted to Heidi Swanson's cooking site, 101cookbooks.com. I think of recipes as a starting point for creative experimentation, and Heidi's recipes are always kickin'. This is a vegan variation of her Garlic Soba Noodles Recipe. It's good-for-you comfort food, perfect for rainy days when chinese delivery is going to take an hour anyway.

Let's call it:
Vegan Garlic Soba Noodles with I Can't Believe it's Kale
Ingredients
8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup nutritional yeast
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 thin rectangles
1/3 cup olive oil
1/4 soy sauce

A generous splash of olive oil
1 bunch green onions, trimmed and sliced
1 head of organic kale, destemmed and cut into bite-sized pieces

4 cloves garlic, minced
1/3 cup nutritional yeast

a 2-inch piece of daikon or a few radishes, sliced thin for garnish

1. Wash and chop kale and green onions and put aside. Mince garlic and set aside separately. Slice tofu. Bring a large pot of water to a boil.

2. While you wait for the water to boil, combine nutritional yeast, breadcrumbs and salt in a shallow bowl. In another bowl, combine olive oil and soy sauce. Dunk each piece of tofu into the oil mixture, then coat with the breadcrumbs. (For extra breaded goodness, repeat process on each slice.) In wok or large pan, heat oil and fry tofu slices on each side until golden brown. Add soba noodles to boiling water.

3. Remove browned tofu from pan and slice into strips. Strain cooked soba noodles. Slice daikon or radishes.

4. Add a bit more oil in wok, then add garlic. Cook for a few minutes until garlic just turns golden. Add kale and onions, stirring continuously until kale starts to break down and get soft. Mix in noodles. Remove from heat and mix with nutritional yeast.

5. Each bowl gets a pile of noodles, sliced tofu, and daikon garnish. Drizzle with extra olive oil and soy sauce. Serves 4.

Even when it's bad, it's still good.

2008-03-04T10:17:00.008-05:00

This pizza was actually good though, really good, and really vegan. I think the trick is to top it with the right stuff and create a taste and texture so interesting you won't miss the cheese.

1. Start with a healthy, whole-grain pizza dough. You can make a whole-wheat dough yourself or try Namaste brand pizza dough mix.

2. Make some kind of sauce. The sauce here was easy-as-pie organic canned tomatoes and chopped sauteed onions. Pesto would be delicious too.

3. Do something instead of cheese. We used homemade refried pinto beans and roasted butternut squash. Chopped nuts would be cool with cauliflower, or hummus and eggplant. Or just dump any kind of leftovers on top and I'm sure that will work too!

Close Your Eyes and Think Cheese

2008-03-03T13:35:00.005-05:00

You know that processed dairy stuff in the green canister that you shake willy-nilly on everything from pizza to soup to omelettes? Now the vegan in you can shine with a substitute condiment known as Nutritional Yeast. Wait – don't ick out on me yet. This stuff can be found in the bulk section at Whole Foods and it has a sort of cheesy, savory flavor that tastes WAY better than the name sounds. The best part is that it acts as a nutritional supplement for those of us needing extra B vitamins.

Look for your yummy Nutritional Yeast to be fortified with B12 in particular if you aren't eating meat. Found naturally in soil and ingested with garden-grown veggies, we lose B12 when our produce is washed to sterile perfection. If you don't eat the cow that ate the dirt, then you too could use extra B12 help. Enjoy!

Dance like no one is looking

2008-02-28T15:47:00.007-05:00

except, of course, the whole internet. This awesome kid reminded me of the free-form movement YogaDance class I took at Kripalu. Highly recommended. Pants optional, apparently. (Back Bay Yoga in Boston has its own version of YogaDance once a month, called Dance Church.)

One week of filling your pie-hole

2008-02-27T10:59:00.007-05:00

How much money do you spend each week on food? And if instead of eating it you arranged it all on your kitchen table for some crazy photographer, what would it look like? This week at least, my table would show a lot of beets, brussel sprouts, and Oreos.

This series of photos are from Peter Menzel's book Hungry Planet. A nice sampling can be viewed at http://ambersbug.gaia.com/blog/2007/11/what_is_eaten_in_one_week.

Jersey girl says "Seaweed is better than trash on the beach"

2008-02-26T17:01:00.010-05:00

But I never thought of it more highly than that until recently. It's icky!

Sea vegetables, like vegetables grown on land, are chock full of goodness. Sounds kinda gross at first, but of course one meal that relies on seaweed is the nori used to wrap sushi rolls. And that's not too gross, right? However I did have a roommate that would eat nori straight, like instead of chips. Little green flakes would end up everywhere. The bathroom sink would sometimes have a rehydrated, slimy piece floating in the drain.

Try not to do that. Instead, add a piece of kombu with dried beans when you soak them overnight. The beans will absorb minerals and you can throw out the kombu before cooking. It will lend a slightly salty flavor and supposedly make the beans more digestible. Or, shred nori into tiny pieces and use as a salty/savory condiment.

Whatever you do, don't gross out your roommate or they'll end up writing weird blog posts about you later in life.

The China Study: Less beef. More Broccoli.

2008-02-25T12:43:00.007-05:00

In college I never went to Chemistry class, but showed up for exams and got straight A's. (Kudos to my highschool Chemistry teacher.) Anyway, that was probably the last time I paid any attention whatsoever to real science-y stuff. You know, experiments, data, statistics, bell curves.

The China Study is full of that stuff though, and I loved it. The author makes the case, simply put, for eating fewer animals and more plants. This sort of diet has been proven to reduce or eliminate everything from cancer to diabetes to MS.

Not as sensational as the Atkins diet or as sexy as the South Beach Diet, this suggestion of eliminating animal products definitely doesn't sit well with industry and government. Nor does it make for a best seller. But it does make a whole lot of sense when you consider the areas of the world afflicted with the most cancer, heart disease and other "Diseases of Affluence", then consider the diets that prevail in those areas. The China Study compares rural China to America and finds patterns that help us understand how diet is the key to solving so many health problems.

Feeding your skin like you feed your face

2008-02-19T10:26:00.012-05:00

Every day mine gets CVS brand shampoo/conditioner, Bare Escentuals makeup, and Blistex. But maybe not for long, until I look them up on www.cosmeticdatabase.com.

This site allows you to search and browse for your cosmetics and skincare products. Lucky you! You'll find out about all the hazardous ingredients you are absorbing through your skin. How else is a person supposed to know the difference between Saponified Olea Europaea and Triethanolamine? The explanations of each product are ridiculously complete, but I think the hazard rating of 0-10 is helpful enough of as an analysis for anyone without a PhD.

Soup: A piece of cake

2008-02-15T13:50:00.005-05:00

The advice of Joel Fuhrman MD includes thinking of soups as an easy and flexible way to chow down on super nutritious foods.

Box of Raw Chocolates

2008-02-14T10:25:00.002-05:00

Raw chocolate truffles are way more yummy and better for you than those boxes of heart shaped crap at CVS. This whole raw food thing with Alissa Cohen is worth a look in any case:

http://www.alissacohen.com/shop/product.php?cat=0&page=1&productid=54

Meet Your Unprocessed Friend #3: Rye

2008-02-06T14:32:00.000-05:00

Rye is a place in New York, a bread that goes well with pastrami, and a berry.

A berry?

Rye is similar to other grains we rarely see in unprocessed form – a hearty berry with bran and germ intact. It makes a nice addition to a rice pilaf. Also check out rye flakes and rye flour. Substitute a small amount of white flour in any recipe with some rye flour for a touch of that jewish new york taste with better nutritional value.

I could get a massage on Newbury Street.

2008-02-04T15:04:00.001-05:00

And I take yoga on Bolyston. I shop at the Whole Foods in Cambridge. I could live my whole life within 300 feet of the subway. But this weekend I'm going to Kripalu with a group of friends – it's a yoga and health center out in Western Massachusetts. Like, way out there in the sticks! Yoga and dance classes all day, macrobiotic meals, massages and meditation...I might even turn my cellphone off.

(Not really.)

Brush your teeth, wash your face, irrigate your nose?

2008-01-31T11:01:00.000-05:00

I just started using a neti pot. Aside from feeling like I'm half drowning in saltwater, it's working out pretty well. Apparently you do this once or twice a day and your sinuses will be clean as a whistle. Beats the heck out of taking meds or having sinus infections, so I'm giving it a go!

"Neti" refers to nasal irrigation, and is popular in Ayurvedic medicine. Take my yoga teacher's advice and try it while you are in the shower to minimize nose-water cleanup.

Crossing a Fish With a Strawberry and Other Tales of Genetic Engineering

2008-01-29T10:48:00.000-05:00

The clementine, the mule, the liger...all fascinating feats of genetic recombinations! They've even tried combining a strawberry with an artic flounder to produce a berry more capable of surviving frost. (Didn't work. Shucks.)

But by and large, the most widespread use of genetic twister games are happening in crops to be able to withstand pesticides. Makes sense, right? Farmers who buy genetically modified seeds from the biotech giants can buy corresponding high-powered pesticides (from the same biotech company, which is good business sense) that will kill everything AROUND their crops, but leave the crops themselves unharmed. In addition to questionable food quality, this technique encourages irresponsible use of pesticides. Why not give the field any extra-heavy spray if it won't hurt the crops you're selling? Who cares about the runoff into the water supply? Or the chemicals that make their way to Americans' dinner plates? And genetically modified foods are surely safe...right?

There are more acres of genetically engineered soybeans than any other crop. Corn comes next. That's your tofu, soy milk, soy oil, lecithin emulsifiers, corn oil, corn syrup, corn starch, corn flour, etc. found in foods you likely eat every day.

The government certainly doesn't require food to be labeled if it contains GMO/GEO (Genetically Modified/Engineered Organisms) so look instead for "Non-GMO" labels. Buying organic corn or soy means it was grown without pesticides so you are probably safe there too.

Jeez! Who knew? I didn't until I read The Food Revolution by John Robbins, which is where the info all comes from. He's got it all footnoted and cross referenced so check it out.