As a nutritionist, my clients are constantly sharing health “facts” that they learned from the internet, friends, or TV. With so much information available, sometimes random or outdated statements end up as common knowledge. Often, these “facts” don’t support optimal health and can even be harmful.

MELT practitioner, Edya Kalev and I decided it was time collaborate and break down some common health myths. Here are our top 10….

Avoiding Eggs
Quality is the key to heart-healthy eggs. Eggs from factory farms lack the nutrition value of organic and pasture raised eggs. Quality eggs contain substantial amounts of Omega-3 fatty acids which are indeed beneficial for heart health. Also, the egg yolk actually contains lecithin which is a beneficial fatty acid that helps cholesterol move through the blood.

Drinking Smoothies
When fruit is eaten whole it’s usually one apple or a handful of berries. However, smoothies contain several pieces of fruit which causes a rapid spike in blood sugar levels. Many also use poor quality protein powders containing isolates. These highly processed shakes can be quite hard for the body to process. The healthiest smoothies will contain minimal fruit and quality protein from nuts, seeds, brown rice, hemp, or whole gluten free grains.

Eating Veggie Chicken or Seitan
In the last 100 years humans began altering the food supply through farming practices with an intentional increase of the gluten content of wheat through hybridization. Partly due to wheat subsidies, gluten is now used as a filler, flavoring, and emulsifier in many processed foods, including “fake” meat-like foods such as Seitan.  The body can easily become over-saturated with gluten, which leads people to develop allergies and health issues. If giving up gluten completely seems too overwhelming, then start with Wheatless Wednesdays.

Eating an Apple a Day
Apples are now the worst when it comes to pesticides.  For the first time, they are number one on the list known as the Dirty Dozen which are the fruits and veggies containing the highest level of pesticides as tested by the Environmental Working Group.  So, if you are going to eat an apple, make sure it is an organic one!

Wearing Sunscreen
Sunscreen is one arena where labeling is often a far cry from the truth, since the FDA has just begun to regulate the industry’s claims about the level of sun protection or the safety of certain chemical ingredients.  Oxybenzone is a potential hormone disruptor, while retinyl palmitate may even increase the risk of some cancers. To make sure that your sunscreen is not one of the offenders, go to the Skin Deep Website.

Wearing Arch Supports
Arch supports are like crutches…great for the short term to ease the pain and strain of specific conditions, but not something you want to depend on forever.  Instead, go to a qualified Physical Therapist to help strengthen your arches, or follow along with this Youtube video.  Just use MELT balls instead of the tennis ball and you’ll get a great workout for your footsies.

Eating Hijiki Seaweed Salad
Seaweed pulls nutrients from seawater, which is why it is nutritionally dense.  It is also why there is a greater risk of contamination.  One kind in particular, hijiki, is especially high in inorganic arsenic and is best avoided. Go for the arame, nori, or other sea vegetables instead.

Pressing a Yoga Block into your belly
Some yoga teachers advocate lying face down on yoga blocks or rolled up towels, to “release the organs.”  However, it is never a good idea to press all your body weight directly into your organs. Organs are delicate, and you can unintentionally rupture something.  If you want to address an organ directly, go to a visceral manipulation specialist to be safe (and more comfortable.)

Pic by: ontheflyrecipes

I’m excited to announce that I am now a contributing daily editor for foodista.com. They are in the process of updating their site and once they do I will link my site up so that all of the posts appear here. In the meantime, you can find all of my articles here.

My favorite posts, so far:

1. Ultimate Foodie Gift Guide for Mom – Fun gifts for mom or any foodie in your life.

2. 6 Recipes to Nourish and Inspire on Cinco de Mayo - Even beyond the May 5th celebration these are some seriously nutritious and delicious Mexican recipes.

3. Protein for Breakfast- This is definitely one of my catch-phrases and explains why breakie truly is the most important meal of the day.

4. 10 Brain Boosting Tips- Who couldn’t use a boost in our hectic modern world?

5. 5 Gluten Free Cakes Fit for a Queen – Get your just desserts with these nutrient dense delights.

6. Wheatless Wednesday – I have a dream that Wheatless Wednesday will become as popular as Meatless Monday.

7. Artistic View of GMO – GMO (genetically modified organisms) education is a passion of mine and this artist does an amazing job via video.

8. Real Food is Not Elitist- This is a very important message to get across, and thankfully Eric Schlosser (Fast Food Nation) does an excellent job.

For those of you in the New York area, come and check out my FREE talk on gluten free living, Saturday May14th at the New Understanding street fair in Brooklyn. Here is the full line-up. I will also be giving a talk to parents May 21st at the Brooklyn Junior Leagues Kid’s in the Kitchen event.

PS. Feel free to leave any suggestions (via the comments) for topics that you’d like to see me cover on Foodista.

photo: Mouton

The foodie movement  has blossomed and is in full swing on the west coast. I can throw a stone and hit a cafe serving SOUL (seasonal, organic, unrefined, local) food. You don’t even have to go to a high end spot to be served SOUL food. I’d say that NY is sprinting to catch up, The movment is newer, but the enthusiasm is there. All over Brooklyn and in parts of Manhattan the SOUL food movement can be seen blooming. Restaurants are using produce, meat, and dairy from local farms, and the Brooklyn Flea seemed to be exploding with local food vendors. There are more coops and buyers clubs popping up in every neighborhood of Brooklyn along with rooftop and backyard gardens.

Many people ask me (from both coasts) why I would leave the bounty of California for the more stark NY. It seems I was in foodie heaven with my 4o farmers markets and unlimited supply of SOUL food. Yes, this is a valid point, BUT I came here to be part of this growing movement. My mission is to educate and inspire people to make healthier choices for themselves and their families. People in NY are starting to make the connection, but there is still quite a ways to go. I lived in a beautiful bubble, but I felt it was my time to really go and make a difference where my knowledge is really needed. I already miss my world being saturated with green between the nature and non stop veggies. Still, I know I made the right choice. There is a genuine excitement that comes when a movement is fresh.

As part of my ongoing mission, I will be offering a variety of classes and workshops. The first one will be Monday April 25th, Spring into Health, All Year Round. We will talk about going beyond the usual spring cleanse. I am a supporter of spring cleansing, but then what? Many people go back to all of their toxic habits. Learn how to reduce your toxic load every day of the year! Other upcoming talks: Junk Food Vegetarians and Kicking Sugar Addiction.

May 14, 2011 is the New Understanding, a wellness street fair in Brooklyn. I’ll  have a table and will be giving a half an hour talk on, yep you guessed it, GLUTEN!

Check out my radio debut on the Hot Grease program on the Heritage Radio Network. I covered some foodie headlines and we talked about  my blog and my move. I should mention that this adorable radio station is part of a sustainable restaurant called Roberta’s. It’s inside two shipping containers and they use produce from their garden!

In the spirit of spring, enjoy this recipe for sauteed dandelion greens. Bitter is the taste of spring as it activates the liver and gall bladder. Dandelion is indeed a bitter green, but it can be quite delicious when balanced with other flavors.

sho’s yummy dandelion greens

2 cups fresh dandelion greens

1 cup spring onions

3-4 stalks spring (green) garlic

1.5 tbsp extra virgin coconut oil

Himayalan salt and fresh ground pepper, to taste

optional:fresh spring herbs

directions: heat coconut oil on low-medium heat in cast iron or stainless steel pan. Next, add onions  and garlic, sautee for about 5 minutes, stirring frequently. When onions and garlic are soft, add greens, stir, and then cover. In about 1-2 minutes the greens will wilt, this means that they are ready to eat.

enjoy!

Comments and questions welcome via the comments. For further information, my email is kale@nutritionevolution.net

GMO’s are crops grown from seeds that have had their genes altered in a way that DOES NOT happen in nature. In the case of BT corn, it has been altered to produce its own toxin, a pesticide called Bacillus thuringiensis. Despite assurances from Monsanto, this corn has wreaked havoc on the environment and on the health of humans and animals. Research has shown that animals who have been fed this BT corn have liver, kidney and blood problems, and it’s quite possible that humans may be affected in the same way. Even with research, it would be hard to prove since chronic health issues can take decades to develop.

Due to this corn being widely planted and subsidized it’s also appearing in not only corn syrup, but in just about every other processed food. This is a problem because the body isn’t designed to process the altered and higher levels of proteins, and when you eat the same food over and over the body gets overburdened and and it triggers the production of antibodies by the immune system. This leads to chronic inflammation and allergies. Soy, canola, sugar beets, and cottonseed are the other widely used GMO crops which are part of the problem.

The enviroment is also taking a hit, as even organic farms are getting GMOs in their crops due to cross pollination. The rivers and streams are getting contaminated by these pesticide producing crops, and beneficial insects can be affected by stronger pesticides than anything ever found in nature. There is much more to be said about GMO crops, but what I want to focus on is OUR RIGHT TO KNOW!

Even if you don’t believe any of this and feel it’s safe to eat these altered crops, those of us that don’t have the right to know what we are eating. If you are kosher or  vegan this is a choice and it’s widely regulated and accepted that food contain these labels. We, as non-GMO eaters, have the same right to clear labeling as a person who chooses to not eat meat because of their beliefs. If these foods are so safe, what’s the big deal about labeling them? Europe has laws that require GMOs to be labeled, because they understand that we should have the RIGHT TO CHOOSE if we want to consume GMOs.

If you want to learn more about GMOs, Jeffery Smith’s “Seeds of Deception” is the gold standard for GMO information. He also runs the site responsibletechnology.org Another important organization is MIllions Against Monsanto, run by the Organic Consumers Association. They organized the 30 rallies across the US on March 26, 2011.  World Food Day is October 16, 2011 and there will be more rallies across the country. Join your local chapter, write letters to congress, support Dennis Kucinich’s labeling bill, DO SOMETHING. The time for action is NOW!

On a lighter note, and in the spirit of Spring, enjoy this easy recipe for Easy Spring Beets. They work well as the carbohydrate part of any meal and contain betaine which is important digestion and detoxification. Beets are also rich with lutein and zeaxanthin, both potent antioxidants, especially beneficial for eye health. Of course buy local and organic whenever possible!

yummy and easy spring beets via whfoods.com

directions: Fill the bottom of a steamer with 2 inches of water.While the water is coming to a boil, wash beets, leaving 2 inches of tap root and 1 inch of the stem on the beets. Cut beets into quarters. Do not peel.Steam covered for 15 minutes. Beets are cooked when you can easily insert a fork on the tip of a knife into the beet. Press or chop garlic and let sit for 5 minutes to bring out their health-promoting properties. Peel beets using a paper towel. Transfer beets to a bowl and toss with remaining ingredients.

enjoy!

If you are in the New York area and want to get involved with GMO awareness and events, check out the local right to know if it’s GMO page.

As always I’m available for skype sessions and programs.

send me an email at kale@nutritionevolution.net if you are ready to transform your health and your life!

Gluten is the protein found in wheat, barley, rye, spelt, semolina, Kamut, Farina, faro, and couscous. People have been eating gluten for thousands of years, so why is it suddenly an issue? It used to be that people throughout the world ate species of grains native to their region, and at that time there were many varieties of wheat all over the planet. In the last 100 years humans began altering the food supply through farming practices that led to the use of monocropping (planting the same crop in an area over and over) and  an intentional increase of the gluten content of wheat through hybridization. These practices now affect the majority of wheat available since it is a massively subsidized crop. Partly due to wheat subsidies gluten is now used is used as a filler, flavoring, and emulsifier in most processed foods.

So even if someone does not eat very much bread, they may still be eating gluten in their soy sauce, packaged soup mixes, salad dressings, yogurt, lunchmeats, meat substitutes, and sausages. This is a problem because the body can’t recognize the protein sequences in such altered food, resulting in the live and immune system reacting each time gluten is eaten. This is made worse by the excess gluten in much of the food people eat daily. This situation causes both the liver and the immune system to become overtaxed leading to allergies, inflammation, and autoimmune disorders.

Most people do not quickly accept that they have a problem with gluten. One reason is that it works on the opioid receptors, which is the same part of the brain that heroin affects.  So gluten can have a drug-like effect on the brain leading to people craving and overeating it. It is a very socially acceptable addiction that most do not recognize as an addiction. Some people actually go through withdrawal symptoms when eliminating gluten. The proof is in the elimination. To learn if you have a problem with gluten, I recommend that it be completely eliminated for one-two months. Then reintroduce it. I have found that most people’s health improves before their elimination is over, and they don’t even want to go back to eating gluten.

Here are some clues as to whether you might benefit from a gluten free diet. First, if you consume bread, pasta, cereal, and other processed food on a daily basis, you may crave them when you don’t get them. If you suffer from anxiety, brain fog, mood swings, joint pain, rashes, skin conditions, seasonal allergies, insomnia, and digestive troubles then a gluten elimination may be very helpful.

The most common concern people have with trying a gluten free diet is that they may starve or won’t be able to go out to dinners with friends. This simply is not the case. In fact in the years since I kicked gluten, my diet has been widely expanded. There is a bounty of gluten free whole grains (quinoa, buckwheat, brown rice, amaranth, and millet) and starchy vegetables that can satisfy the need for carbohydrates while nourishing the body. It is also possible to simply replace your normal gluten-containing foods with gluten free alternatives, but labels must be read. Not all gluten free products are created equal, some are simply starches and not much better for you than any other processed foods.

As for dining out, even in and Italian restaurant there are gluten free options. Try the fish or roasted chicken and veggies for example. Most restaurants are aware of food allergies and are willing to adapt their menu to accommodate customers with special diets.

There is much more to the gluten story, and soon my website will be packed with information. Not surprisingly, every recipe that I have posted has been 100% gluten free and simple. If you are curious, try a few of them, I’d love to hear your feedback.  In the meantime, please enjoy this recipe for a very popular and normally a gluten-containing treat, PIZZA! You will be amazed at how delicious and simple cooking without gluten can be.

simple pesto polenta veggie pizza

3 cups filtered water

1.5 cups cornmeal, coarsely ground

1 tsp salt

1 cup fresh basil leaves

1/3 cup cold pressed olive oil

1-4 cloves garlic, crushed

1/3 cup pine nuts or walnuts

salt and pepper, to taste

directions: For cornmeal crust: Bring water to a boil in a saucepan. Once it’s boiling slowly add the cornmeal and mix constantly until combined, then lower heat to a simmer and whisk to remove lumps. Add the teaspoon of salt and mix for 2 minutes, or until thick. Pour mixture into a well-greased baking pan and set aside to allow the polenta to firm up.

For pesto: Combine basil, olive oil, pine nuts, garlic, lemon juice, salt and pepper in a food processor or blender. 
 Add a tbsp of water or olive oil as needed to make a smooth but thick sauce.Spread pesto evenly over polenta crust and top with your favorite seasonal veggies (You can sauté or roast the veggies first). Bake for approximately 15 minutes at 350°F.

enjoy!

Feel free to email me with any questions at kale@nutritionevolution.net

The biggest source of toxins in summer is also meant to be the biggest protection: sunscreen! Most people are using toxic sun blocks. These harmful products are bursting with chemicals, but they actually don’t fully protect you from the sun. Oxybenzone and octyl salicylate block the UVB rays but not the more harmful UVA rays. To safely block the sun this summer, try a product with zinc oxide as the active ingredient. Zinc is a mineral that safely blocks both UVA and UVB rays. It’s white and may take some effort to rub in, but it’s worth it. Go to the EWG site to learn how toxic your favorite sunscreen may be.

Another seemingly innocent summer pleasure is an ice cold drink on a hot day. Many of these tantalizing beverages are packed with high fructose corn syrup or massive amounts of sugar and additives. One of the worst culprits is Gatorade because people rely on it for hydration, but in fact it is loaded with junk, and will not effectively replenish the body. Gatorade is basically saltwater laced with artificial colors, flavors, and high fructose corn syrup. Coconut water contains all the electrolytes the body needs to hydrate and there is no added sugar. The best part is that it’s delicious. Also, there are many electrolyte powders that can be added to filtered water to make it more like sports water. Just watch out for fructose and sugar.

One of the biggest summer treats is firing up the barbeque grill. The smell of food cooking on the grill can be intoxicating, but the end result is often toxic. Direct flame grilling produces certain carcinogens (cancer causing chemicals). You can use a pan or skillet on the grill. Eating grilled food with plenty of antioxidant-rich (brightly colored) veggies will balance out the meal. Factory farmed meat and poultry is another problem because they contain many hormones, pesticides, and chemicals. The ideal choice is organic, pasture-raised lamb, goat, beef, and poultry.

With a few modifications, it’s possible to enjoy all the pleasures of the season with your family and friends while limiting your exposure to toxins. Try this recipe for a   delicious twist on a summer classic, popsicles! Now you can have yummy fruit goodness without all of the sugar and additives.

yummy summer pops

2 cups coarsely chopped fresh fruit

1 tsp lime juice

1 tbsp honey

Additions: fresh mint, coconut milk, plain yogurt.

directions: Put fruit, lime juice and honey into blender or food processor. Blend until smooth. Taste and add more lime juice (if needed). Pour into molds and freeze for about 3 hours.

Try seasonal fruits such as watermelon, berries, cherries, peaches, and nectarines.

If you are curious about working with a nutritionist or have any questions, please contact me for a complimentary 30-minute phone or Skype session. Have a fun-filled and healthy summer!

The trees are in bloom, the days are longer, temperatures are rising, and this can only mean one thing, ALLERGY SEASON. Yes, with the lightness, bounty and joy that is spring also comes a darker side in the form of runny nose, watery and itchy eyes, and a massive increase in the use of allergy medications. You will be happy to know that there are many alternatives to medicated nasal sprays and pills. Let’s first examine why so many people suffer from seasonal allergies.

It seems that most people just accept seasonal allergies as a part of life that they can’t really change. They often can identify the allergens, but seldom ask or get told what the underlying cause is. The answer is total load; this is when your body hits a saturation point due to toxins. The liver becomes overburdened and then the other detoxification organs (lungs and skin) pick up the slack. At this point allergies and skin rashes are common. So even if you suspect that you are allergic to pets or pollen, you may want to examine your diet, because this is where allergies usually begin.

Most people eat foods that they are allergic to every day. This causes the immune system and liver to be called into action. Repeating this process over and over makes it easy for the body to hit its “total load”. Avoiding processed foods is one major way to reduce total load, as these denatured foods contain many chemical additives that are difficult for the liver to process. Another way is to look at your consumption of common allergenic foods such as gluten, dairy, corn, sugar, and soy. If you eat any of these foods often, then eliminate them and see if your symptoms improve.

Unfiltered tap water, plastic, household chemicals, perfume, cosmetics, lotions, furniture, and even that “new car smell” could be adding to your body’s toxic burden. Limiting exposure to toxins in your environment can provide tremendous relief to your liver and immune system. Look for all-natural, non-toxic alternatives.

To relieve existing allergies, try a vitamin/mineral/antioxidant/herbal allergy support blend, a neti pot, or a natural nasal wash. Nettles, mullein, ginger, and licorice are beneficial for the lungs, liver, and immune system. Try brewing a tea or taking a tincture. Neti pots use sea salt and water to clear congestion and can provide quick relief. Look for nasal washes that contain saline, xylitol, and herbs.

Increase seasonal fresh fruits and (especially) vegetables. Both are high in antioxidants and flavanoids. Antioxidants fight free radical damage generated by toxins, and fiber ensures proper elimination of toxins. Flavanoids are plant pigments that have a wide variety of benefits. Onions, apples, citrus peel, grapes, buckwheat and broad beans are high in the flavanoid quercetin, which is an antioxidant and natural antihistamine. Garlic contains allicin, which has powerful decongestant and antimicrobial properties. Eating these foods is a simple and effective way to make spring more pleasant for allergy sufferers.

Try this simple and delicious seasonally inspired soup. It’s an easy way to incorporate the foods that I’ve suggested, and is healthy and tasty even for those who don’t have allergies.

happy Spring Soup

1 bunch asparagus, bottom snapped off

1 bunch purple and orange carrots, cut lengthwise

1 bunch spring greens, chopped

2 turnips, sliced

1 onion, sliced

2 cloves garlic, diced

2 stalks spring garlic, cut lengthwise

2 tsp black peppercorn, to taste

2 tbsp Miso paste, stirred into 1/3 cup of water

Optional: cayenne pepper, fresh cilantro or parsley

directions: Place veggies in a pot with garlic, onion, and peppercorns. Cover veggies with boiling water and simmer for 15-20 minutes. Turn off heat, let stand a few minutes, and then add miso paste.

enjoy!

To learn more about how to reduce toxic burden in your life, join me on Sunday, April 18^th in San Francisco for the next Detox4Life workshop. Go to detox4life.net for more information. Also, check out my blog at nutritionevolution.net

1.      How can the US as a whole feed kids in a more healthy way, and whose responsibility is it (government, families, schools, etc.)?

It’s all of our responsibility. The government should not let toxic substances such as hormones, pesticides, GMOs, artificial colors/flavors, corn syrup, artificial sweeteners, bleached flour, and so on be included in the food supply to begin with. These are not what the human body runs on and are direct causes of disease and brain chemistry imbalances. Until that happens, it’s up to families to educate themselves and their children about a healthy diet and lifestyle. If kids aren’t  weaned on fast food to begin with, they won’t know what they are missing. It’s up to the schools to adhere to a higher standard than what the government requires. Children are the future, and they need to eat food that allows them to function at the highest level possible.

2.       What do the panelists think about school foods and should the choices be more healthy and how?

It’s amazing that food that is basically harmful and toxic continues to be served to children (or anyone). In addition to writing to Congress to change the laws, parents need to get more involved. There are organizations that are working toward getting nourishing foods into schools and some are even teaching kids how to grow their own vegetables. Here are some worthy organizations that parents can get involved with: The Edible School Yard,  Sustainable Table, Farm to School, and Enivronmental Education Council of Marin.

3. How can parents  identify and  shop for healthy food?

Education is key. Learning which ingredients are harmful and which will nourish your child is crucial. Keep in mind that real food is what the body requires, so the more you can reduce or eliminate processed foods the better. Avoiding the middle aisles of the grocery store is helpful since that’s where most of the processed foods are.

4.       How can parents prepare healthy meals?

Busy parents need to learn how to prepare simple and nourishing meals. It can be as easy as doubling up on meals and freezing the leftovers for later meals. Invest in a thermos so the kids can bring soup/stew/chili for lunch. Use simple recipes with whole food ingredients.

5.       How can we teach kids about identifying and eating healthy foods?

This is absolutely necessary if we are going to help future generations grow up healthy, well-functioning, and happy. Allow them to be part of meal preparation. Teach them (and yourself) about the seasons and how different vegetables come out at different times of year. Children love color and shapes, so this can become a rewarding family tradition.

6.       What about talking to kids about why healthy eating is important for long-term health, and how do parents to talk to kids about their specific needs (especially if kid is overweight)?

Kids are smarter than people realize. If you explain to them that food is fuel and that they need high quality fuel to feel good and avoid illness, then more often than not they will understand. Most overweight kids don’t want to be that way, and when they find out that changing their diet is not only beneficial for their health but also for their waistline they are often happy to make changes. Education is crucial!

Here is a hot cereal recipe that is nutrient-dense and tastes delicious. If you are too busy in the morning, make it the night before and reheat  it (stove-top) in the morning.

sho’s hearty hot cereal breakfast

1 cup gluten-free oats or 1 serving quinoa or buckwheat hot cereal

water (depends on which grain you are using)

1/4 cup coconut milk

1 tbsp nuts

1/2 apple or pear

Himalayan or sea salt

1 tsp black sesame seeds

1 tsp almond or hazelnut butter

optional: ginger, cinnamon, nutmeg, cardamom

directions: Follow the package directions for basic cereal. Substitute 1/4 cup of  the water for coconut milk. Put water, coconut milk, nuts, fruit, salt, and spices in a pot and bring to boil. Then follow the directions on the package. Once cereal is done stir in sesame seeds and nut butter. There are many variations. You can use hemp or almond milk, various nuts and seeds. In summer, blueberries work well.

enjoy!

If you are hosting a holiday gathering, you can choose healthy alternatives to holiday classics. When you bake a plethora of delicious treats use organic unprocessed sugar. Also cut back on the sugar called for in the recipe. I have been experimenting with low-sugar baking and  have realized that most recipes simply contain too much sugar. An overdose of sugar at the holidays can increase stress and anxiety, and cause overeating. When we eat sugar, our body releases insulin to lower the blood sugar. When this happens we become hungry, and a vicious spiral of over-consumption is triggered.  It is also cold and flu season, and sugar lowers immunity, which is one more reason to cut back. You can also replace white flour with healthier options such as brown rice, sorghum, buckwheat, and quinoa. Adding flax meal or hemp seeds to baked goods also increases the protein, causing a less rapid rise in blood sugar. Since large amounts of butter are used, switching to an organic hormone-free butter is suggested. Basically, increasing the quality of all your raw ingredients will increase the nourishment of your holiday foods. 

When going to a gathering other than your own, you can contribute a dish or two that are healthy and tasty. Most hosts are happy to receive the extra dishes. Pacing yourself is another good idea. Many people believe that they get drowsy and feel almost drugged after a holiday meal because of the tryptophan in the turkey. You would have to eat a whole turkey to receive enough tryptophan to induce that level of drowsiness. All meat contains tryptophan and turkey does not have excess. So what is the real reason for the groggy nap inducing effect of the holiday meal? Over-eating and drinking! All those carbohydrates from the bread, potatoes, chips, wine, beer, and desserts are the real culprits. Consuming these foods increases serotonin, a calming neurotransmitter. Even though serotonin is manufactured from tryptophan it needs carbohydrates to cross the blood brain barrier. The poor turkeys have been getting a bad rap all this time!

Managing your stress at the holidays can allow you to have a much more enjoyable time. Try to take some time out each day for yourself for relaxation. Even just a few minutes each day can make a big difference. Try meditating, stretching, deep breathing, writing in a journal, reading, or anything else that brings you peace. If you have a little more time take a hot bath in Epsom salts with a few drops of lavender oil. The Epsom contains magnesium which will soothe tired muscles and lavender oil is calming. Yoga, tai chi, xi gong, or even going for a walk can all increase your sense of peacefulness. 

sho’s autumn root veggie puree

 1 huge red beet

2 turnips

1 sweet Potato

4-5 small purple potatoes

2-3 small Parsnips 

1 large onion

1 tbsp ghee—to cook the onions

1 can organic coconut milk

3 cloves Garlic

1 or more tbsp curry powder

optional: top with yogurt

 directions: Steam the root veggies until soft. Next melt ghee in a pan and then add garlic and curry spice, heat for about a minute. This infuses the ghee with the spices. Add onions and saute until soft. Put all the ingredients in the food processor until you have a mush.   Serve over quinoa, buckwheat, brown rice or stuffing. YUMMM!!! 

Come and try this recipe and other holiday fare at the holiday healing open house. There will be complimentary mini-facials, acupuncture, energy work, and of course food! I will be offering some special holiday deals on consultations. So, stop by and ask me how to keep stress-free this holiday season and into the new year. 

What did I learn that swayed me?

For one not all meat and poultry is factory farmed. This was huge for me as I learned about cows that lived in nature eating grass (as cows should) instead of soy, wheat, and corn. There were chickens that roamed freely eating grass, weeds, worms and bugs, (as chickens should). These animals were not kept in tight quarters and never allowed to see the sun. Conditions which propelled the animals to a lifetime of illness and therefore antibiotics.  The sun is crucial to the immune system of mammals (vitamin D), and those who don’t see it will suffer from frequent illness.

Just like humans each animal has certain foods that it is designed to run on. A cow has 4 stomachs which are meant for processing grass. When you feed the animal wheat, corn, and soy it becomes sick in the same way a person who has celiac disease (inability to digest gluten) becomes very ill when they eat wheat. Over a lifetime these animals immune systems are weakened to the point of constant illness. The factory farmed solution? Large amounts of antibiotics, which do end up in the consumer’s bellies contributing to antibiotic resistance and a weakened immune system. Thankfully, here in the land of plenty there are countless farms who subscribe to a different philosophy of sustainability and ethical treatment of animals. Luckily, this movement in spreading.

What about the fact that it takes 16 pounds of grain, 35 pounds of topsoil, and 2,500 gallons of water to produce one pound of grain fed meat. This is awful for the planet and for the animal. Instead of feeding the animals food that they are allergic to they can simply roam the land grazing on what they are meant to eat, grass. Grass-fed meat is rich in vitamin E and omega-3 fatty acids which help prevent heart disease, support our cell membranes, maintain healthy joints, skin, and brain. Grass-fed meat also is rich in CLA (conjugated linoleic acid). CLA is a fatty acid that increases HDL (good cholesterol),  reduces belly fat and has been shown to be beneficial in preventing cancer.

Some people ask “what about eating organic meat?” Organic means that there are no chemicals in the feed, but it does not ensure that the animal ate the food that was best for it. Grass-fed meat should not be grain finished. Even though Niman Ranch is of a much higher quality than most meat on the market, they still use grains to fatten the animal up in the last 3 months. This is preferred to animals who never  were free-range, but it is not optimal. That’s the advantage of shopping at the farmers market, you can ask questions and make educated choices. My personal favorite is  the pasture-based Marin Sun Farms. This is an excellent sustainable cooperative. The egg yolks are bright organge (beta-carotene) instead of pale yellow. This is because the chickens eat worms, bugs, and grass which produces eggs with the highest amount of nutrients. The whole chickens make a delicious soup, broth, or roast. I’m even making goat stew and burgers on a regular basis.

Even though I’ve made the switch, I still feel Americans eat way too much meat. Personally I don’t eat it every day, and certainly not 3 times a day. I think as with all food, moderation is the key to balance. No mammals are 100% vegan, not even the deer and the cows. Why? They are eating bugs which do count as protein.  Why is protein (high quality) so important? The body needs protein for growth and repair. Our brain chemicals known as neurotransmitters are made from amino acids which are the building blocks of protein. Imbalanced neurotransmitters can lead to mood swings, depression, ADD, anxiety and a range of personality disorders. When we don’t get enough protein we simply do not have the raw materials that our bodies need to run optimally. If someone does choose a vegan diet, I urge them to skip all those highly refined foods such as fake meat, powders, and bars. A simple protein powder such as hemp or rice works well. Beans, nuts, and seeds are the main protein options for a whole food vegan diet. It is quite a challenge to have the variety that is optimal while staying away from processed foods. It’s also impossible to get enough zinc, and B12 on this diet, so a supplement becomes necessary. This is what really made me think about it different. If it was an optimal diet then all the components would be there. It’s a little easier for vegetarians as  yogurt, cottage cheese, and eggs all count as animal protein. Many are now flexitarian, eating fish and even chicken occasionally.

Whatever combination of food you may choose, always remember to keep it varied. This ensures that the body has all the nutrients it needs to keep you happy, energetic, and healthy!

Try this combination of veggies and meat (or beans if you are vegan/vegetarian) for a tasty meal that makes a yummy lunch the next day. You can double the recipe and freeze some for later use. As with most of my recipes you can switch the veggies up based on the season.

Sho’s quick and easy not-quite shepard’s pie

1 pound ground beef or goat (pasture raised) Vegetarians can use beans.

1 onion

1/2 small head of purple cabbage, chopped

1 large or 2 small heirloom tomatoes, diced or chopped

1 bunch of kale or collard greens, chopped thinly

1 cup yellow string beans

1 large sweet potato

blend of fresh herbs, to taste (any combo of thyme, basil, oregano, and sage work well)

1-2 tsp cumin

1 tsp paprika

1 tsp Italian dried herbs

1 tsp himalayan salt, more to taste

1 tsp fresh cracked black pepper

1 tbsp ghee or coconut oil

1/2 tbsp butter

optional:  1 tsp cayenne pepper

directions: Place sweet potato in veggie steamer and steam until mushy. Saute the dried spices for minute or two in the ghee or coconut oil. Then add onions and ground beef. Saute on low/med just until meat starts to brown. Add vegetables and fresh herbs. Cook on low until veggies begin to soften, 7-10 minutes.  Then put veggie and meat mixture into a baking dish. Mash the sweet potato adding butter, salt, and pepper. Put sweet potato on top of veggie mixture. Then cover with foil, and bake on 350 for about 25-35 minutes. Pull off foil for last 5 minutes if browning sweet potatoes is desired.

enjoy!

next workshop on November 8th. Detox for life part 2! detox4life.net for more info.