Wednesday, April 28, 2010

Updated "Dirty Dozen" fruits and vegetables

The Environmental Working Group has released a sneak peak at their updated "Dirty Dozen." These are the fruits and veggies you need to prioritize buying organic because the pesticide content you ingest is the worst if you buy conventional. Of the clean list, you can buy conventional and not worry about your health.

If you're watching your budget while shopping for organic produce, a great strategy is to go to the Farmer's Market 1 hour before closing to get great deals. For example, if you know the market closes at 2pm, go at 1:15pm and you'll start hearing "one dollar/pound specials." You might not get everything on your list because the selections might be slimmer, but if you're looking for apples, there should be plenty of apples to choose from.

Here's more with shopping tips on where I find my organic produce in L.A.

Can't download easily? Here's the Dirty Dozen list to prioritize organic: celery, peaches, strawberries, apples, blueberries, nectarines, bell peppers, spinach, cherries, kale/collard greens, potatoes, grapes (imported).

Wednesday, March 31, 2010

Eat Healthier and Save Money with Beans and Legumes


Great report from Johns Hopkins about Beans and Legumes!

I've developed a no-brainer 3-bean chili with special guest of an extra vegetable serving of hidden and nutritious cauliflower.
Yup, that's right a chili with cauliflower--don't tell your dinner guests (or teenager) and they'll never know!
Yes, I did try this on my friend's anti-veggie teen. No questions were asked, no cauliflower was revealed!
3-bean chili and pumpkin lentil soup recipes coming soon!

Thursday, March 18, 2010

MamaStrength Workshop: Art + Mind-Body Movement


Check out our new MamaStrength workshop! For pregnant moms and new moms!
Creating the Life You Want as New Mom
Sat March 27 1pm-3pm in West LA.
I'm combining my mind-body movement expertise with art therapist Naomi Tucker.
Can't wait to see all the smiles and moments of "aha!" from the students.
RSVP today for your raffle to the door prize. Awesome door prize has goodies with a combined value of over $100!

Monday, March 8, 2010

Happy Women's Herstory Month

Stay tuned for tributes to women's health info, and tributes to historic women health pioneers.

Sunday, March 7, 2010

How to get your calcium!

As a foodie, I've got more ideas about food to get my calcium than your average eater might! My commentary to a list of suggestions below is highlight with ***

Leading wellness doctor suggests the following:
1) Calcium-fortified beverages like soymilk and orange juice (20-25%)
***I don't suggest orange juice on its own--please drink in combination with a low-glycemic meal. It's high in sugar and sometimes an irritant for various conditions.
2) Cooked greens like kale, spinach, turnip greens (9-12% of DV)
***Yes! Eat your greens!
3) Canned wild salmon with bones (15% of DV)
***In old Chinese home-cooking, there is bone soup, slow boiled so we get the calcium and nutrients out of the bones. Think about it, cheese and other dairy products didn't exist in Chinese food thousands of years ago.
4) Broccoli eaten raw (2% of DV)
***OK, 2% is really not going to make a dent in your nutrition goals...but a great way to promote broccoli.
5) Tofu (15-20% of DV)
***Now we're getting started...you can make a miso soup and add tofu and lots of veggies, and sesame seeds and seaweed, and suddenly, you've got a nutrient-rich snack or appetizer!

***My foodie suggestions:
ALMONDS: A handful (1/4 c) of raw almonds has Calcium (8% DV) and Iron (6% DV). Also a great I can easily eat 2 handfuls a day, as I leave my bag of almonds next to my computer.
SOY YOGURT with granola--great way to get a creamy filling snack with the good nuts and oats of granola.
I'll come back with more as a do some research on legumes...

Ultimately, you can have the right calcium intake, but you need the co-factors of magnesium and vitamin D to help you absorb the calcium. So please, don't be taking those calcium chocolate chews or anti-acid tablets that don't have the supportive co-factors. Almond milk has vitamin D and riboflavin added...could be a yummy addition to your cereal or "(almond) milk + cookies"!

Thursday, March 4, 2010

Antioxidants and injuries

When I hurt my ankle (really badly--the swelling was unbelievable), I had excellent attention from the physical therapists I work with. Beyond their treatments and icing, I knew I needed a strong anti-inflammatory program to calm down the inflammation surrounding the injury and my body's higher level of stress. My body needed more fuel and ingredients for the healing process. I didn't want to take any drugs that may have side effects, so I went the natural route of antioxidants and diligently took a therapeutic program of: OPC, Vitamin C, CoQ10, Omega-3, and Quercetin.

As you might know, the vitamin levels recommended as the RDA are not necessarily sufficient for optimal health. Rather, those levels are to set at rates to keep you from getting diseases like scurvy. Different wellness doctors recommend levels of vitamin C that would be tough to include in your food diet. Optimal health levels can be found in nutrition books like The Real Vitamin & Mineral Book (a lit review by well-respected nutrition and health writers Shari Lieberman, PhD & Nancy Bruning, MPH). I really like this book because it does a thorough literature review, so you're not getting one isolated study that happened to hit the news. I could eat a lot of my favorite fruits high in vitamin C, like kiwis and strawberries, but when dealing with an injury, I wouldn't be able to eat enough fruit to get the therapeutic dosages I was looking for.

For your body to use vitamins well there are 3 factors:
1) Input -- Does the food or supplement have the vitamins and levels you want?
2) Digestion/Absorption -- Does your stomach/gut break down the pills, vitamins or food well?
3) Usability -- Is the vitamin in a form that your body can use it well? Do you have a genetic pre-disposition that doesn't use the vitamin well? If so, do you need more or a different form of that vitamin or mineral?

I personally don't like taking pills (nor does my stomach because there are some fillers and binders in pills that need breaking down), so whenever I can get a more absorbable liquid formulation, it means my body is absorbing and using more (factors 2 and 3). And when it is isotonic-capable, I'm absorbing up to 94% of what the label says, instead of the up to 40% in pill form. A leading wellness doctor used to give her patients IV vitamin therapy, and now she rarely uses the IV when there is the less expensive and very powerful option of a patient taking her vitamins daily--vitamins that are absorbed at the highest capacity.

* OPC=oligomeric proanthocyanidins which is the family of antioxidants including resveratrol (red wine extract), bilberry extract (cousin of blueberry), pine bark extract, and grapeseed extract

Saturday, February 27, 2010

Kale with Garlic and White Wine: Quick Recipe


Don't know what to do with Kale? There are so many different kinds. My favorite is more tender--the curly red kale or a curly green kale. The other kales seem to have a tougher texture. If you have other ideas about the many varieties of kale, please send them in!

Kale is great for detoxing, and I think of it is one of Mother Nature's wonder sweepers. That's right, it helps sweep your system clean! Even better- this takes less than 15 minutes to prep and cook. Organic Kale is encouraged to avoid pesticide toxicity.

Ingredients
1 Bunch Kale
2-3 tbl olive oil
2-3 cloves of garlic
fresh ground pepper
2-3 dashes of white wine or veggie broth

1) Strip the leaves away from the stalk. You can just tear away, as if you were tearing a piece of paper. Throw out the stalks (they are too tough for my tastes!). Rinse the leaves in water and strain. If the leaves are bit wilted, leave in water for about 5 minutes, allowing the leaves to plump up from the water.
3) If you like shredded leafy dishes, then you can take the leaves to the chopping board and chop them as you wish. I like to cook quickly since I'm usually hungry, so I just cook the leaves as I tore them.
4) Prep garlic--2-3 cloves chopped or as they are peeled.
5) Heat pan/skillet at high heat. When it's warm (about 30 seconds) a few dashes of olive oil will give a thin layer to the bottom of the pan. Wait 10 sec, then put in garlic to sizzle! Fresh ground pepper in the oil now helps gives a more roasty taste to the pepper. When the garlic is slightly brown, add leaves. Stir with spatula so that the leaves are thinly coated with the black pepper and olive oil about 20 sec.
6) Add 2-3 dashes of wine or veggie broth to bring out the veggie flavor. Wine helps make the kale sweet and you get some extra antioxidants!
7) Turn heat down to medium and cover to help cook the kale. Check the kale in 30 seconds-1 minute. It should be ready and a rich bright green color...as with all stir fry, don't let the green veggies start going brown--take them off the stove as they are just wilted and know they continue cooking from the heat. You want the veggies barely cooked and brightly colored.
ENJOY!

Other great kale recipes you can try can be found on this world's healthiest food encyclopedia site.