Thursday, September 15, 2011

Don't be scared!

Once again, Americans were jolted today by a new study telling them they were unknowingly poisoning themselves and their children: According to Dr. Oz, regularly drinking apple juice, over a long period of time, can lead to arsenic poisoning.

What they DON'T tell you is that over 70% of the apple juice we consume in America is made from apples that come from China- where they use arsenic based pesticides and farming. Simple solution: buy locally farmed apples, locally made juice and/or buy a juicer and make your own juice!

Remember- always do your own research especially when new "studies" like this suddenly arise.

Here is an episode of All About Health with Vicky DeRosa where I speak with Vicky and a fellow health-expert on relevant topics:

Tuesday, September 13, 2011

for Perfect Brown Rice, cook it like Pasta!

Light, fluffy, each individual grain cooked al dente- not too moist or mushy- perfect:

1. Bring a large pot of water to a rolling boil

2. Rinse desired amount of (uncooked) brown rice under running water for a few seconds.

3. Add rice to boiling water, stir well, turn heat to medium and boil uncovered for 30 minutes, stirring every 10 minutes or so.

4. Pour rice into a fine strainer and let drain for a few seconds.

5. Return rice to original pot which should still be hot and dry. Cover. Let steam 10 minutes off the heat.

6. Uncover and gently fluff with a fork.

-ratio of rice to water must be at least 1:5

-rinsing uncooked rice under water before cooking rids the grains of any excess starch (which contributes to that unwanted sticky/mushy result)- no matter how you cook your rice, I recommend rinsing it first.

-to bring water to a boil twice as fast, cover the pot with a lid

Monday, September 12, 2011

Best Advice

"How you spend your dollars at the supermarket is the most important way to create changes in the food industry." -Jamie Oliver

Concrete Proof: When the campaign against high fructose corn syrup really gained speed, consumers became aware of how prevalent this ingredient really was.  They started switching over to products without it and one by one, big brands started removing or replacing it from their products to keep up.  Now very few products, even high calorie, nutritionally vacant foods rarely have HFCS as it's second or third ingredient, if in it at all.

Saturday, September 10, 2011

Eating with your eyes

Studies have indicated that "pre-eating" is nutritious: If a dish looks appealing, the body absorbs more nutrients from it.
(from the American Journal of Clinical Nutrition, April 1977)

homemade apple pie

worth the extra work

The 5 Senses

We use them every day, all day- but do we take care of them as well as we should?

Which vitamins and nutrients correspond with which sense to come... (e.g. Did you know a deficiency in zinc can deplete your sense of taste?!)

Blogging on the Road!

via BlackBerry

Friday, September 9, 2011

Seeds in the Middle

if you've been looking for a new cause to support, look no further:

Seeds in the Middle <-- (click here)

A non-profit working with elementary and middle school students in Brooklyn's most underprivileged neighborhoods, introducing them to healthy, accessible food!

Come to their next event on October 15, 2011- some of Brooklyn's best restaurants will be there, supporting the cause and giving out tastes of their famous dishes!

Tuesday, July 5, 2011

The New Popcorn

Sorghum, a wheat and gluten free grain, is a perfect substitute for couscous, bulgur and pearled barley in soups and sides dishes. It can also be popped right in a pot the same way you would popcorn- it looks and tastes just like mini popcorn, although it's referred to as Broomcorn and it is slightly sweeter. It's also higher in protein and fiber and lower in fat than corn and, perhaps best of all, it has no husk to get stuck in your teeth.

Wednesday, June 22, 2011


Did you know... baking with buckwheat flour can add a wonderfully distinct flavor to your muffins, cakes, breads and especially savory crepes! Buckwheat is not actually a grain but a relative of dock and rhubarb. It is low in gluten, has a fiber content comparable to whole wheat and is high in B vitamins, phosphorus and iron.

Saturday, June 11, 2011

Ingredient Decoder

If you must buy packaged food, here is a list of acceptable ingredients.

✔Acacia Gum
✔Chicory Root Fiber
✔Evaporated Cane Juice (Syrup)
✔Expeller-Pressed Canola Oil
✔Expeller- or Cold-Pressed Ingredients
✔Fractionated Oils
✔Lactic Acid
✔Non-Irradiated Spices
✔Sodium Phosphates
✔Tartaric Acid

These should be considered inedible, indigestible a.k.a. NOT real food.

✖BHA (Butylated Hydroxyanisole)
✖BHT (Butylated Hydroxytoluene)
✖Bleached Flour
✖Calcium Peroxide
✖Disodium Guanylate
✖High Fructose Corn Syrup
✖Monosodium Glutamate
✖Partially Hydrogenated Oils
✖Potassium Sorbate
✖Silicon Dioxide
✖Sodium Benzoate
✖Sulfur Dioxide
✖Xanthan Gum

Monday, May 23, 2011

Black is the new Green

-BLACK RICE: -more vitamin E than brown rice (it's all in the bran hull!), bolsters immune system & protects cells from free radical damage
antioxidants than blueberries

-BLACKBERRIES: -packed w/polyphenols that aid brain function
-very high in
fiber (8g per cup!)

-BLACK SOYBEANS: -reduce risk of blood clots more than yellow or green soybeans (edamame)
omega-3s that reduce risk of heart disease

-BLACK LENTILS: loaded w/iron (1 cup=1/2 daily requirement for women)
-high in
soluble fiber which may lower cholesterol & improve immune function

-BLACK BEANS: their dark skin are packed with bioflavanoids which protect against cancer

-BLACK TEA: contains theaflavins-- antioxidants that may ease muscle soreness after exercise. May also lower risk of heart attack.

Sunday, May 22, 2011

Forget what you were told!

Why you should be eating chicken skin (mono- and poly-unsaturated fat!) and dark meat (vitamins, minerals) - Coming soon...

a useful list

The Fab Fourteen (from the Institute of Food Technology)

-Quinoa & buckwheat
-Brown rice
-Nuts (hazelnuts, almonds, pecans, pistachios, walnuts)
-Black raspberries

Sunday, April 24, 2011

Words to live by...

"Let food be thy medicine and medicine be thy food."

Japanese & Chinese Superfoods - Coming Soon...

-Umboshi plums*
-Bok choy

*Quick fact: Umeboshi plums are a Japanese pickled plum. In Japan, eating umeboshi a day is the equivalent to the American "an apple a day"- here's why:

-alkalizing to the blood
-help buffer excess acidity from white sugar and alcohol
-aid digestion
-boost immune system
-help cure a hangover/fight the common cold

(For anyone who's never tasted one, expect an almost extreme salty, sour taste. Each plum is only the size of small grape, minus a pit in the center and you get used to the "bite" quickly.)

Friday, April 22, 2011

Words to live by...

"Eat foods that spoil, before they do."

Superfoods to come...

-aloe vera
-camu camu
-bee pollen
-sacha inchi
-luo han guo

"Every time you eat processed foods, you exclude from your diet not only the essential nutrients that we are aware of, but hundreds of other undiscovered phytonutrients that are crucial for normal human function."
-Joel Fuhrman, MD

Cacao- Food of the Gods

After reading about Darin Olien's many pilgrimages throughout the ancient regions and cultures of Peru, I was inspired to focus on superfoods.

Only seems right to start off with Cacao, which may be the most potently super of them all.

-contains more protective antioxidants than red wine, pomegranates and blueberries combined.
-huge source of magnesium (for heart health, bone strength, brainpower)
-vitamin C
-essential fats
-tryptophan (amino acid with a calming effect which in turn elevates levels of serotonin)
-rich in phenylethylamine (PEA), a substance our bodies coincidentally naturally produce when we fall in love- also acts as a natural appetite suppressant

*Mayans and Aztecs used cacao beans as currency, valuing them above gold