For those of you who consider cleansing, but look at the Master Cleanser as a crazy person's fast, I have an excellent alternative for you. It's called the 28-day cleanse, and it's a comprehensive, clear-headed approach to eating and lifestyle guaranteed to set straight your imbalances, and give your insides a scrub. It was devised by Scott Ohlgren, of http://www.howhealthworks.com - a self-taught but straight talking health guru who is a breath of fresh air: Scott doesn't subscribe to any food "cults" and is not extreme in his beliefs, in fact he's all about a realistic, common-sense approach.

The diet consists of - you guessed it - 28 days of eating a "cleansing" diet. What is that, you say? A diet comprised mostly of fresh (organic when possible) fruits, vegetables, legumes and whole grains - and devoid of processed foods, and most animal products (which can have a congesting effect and tax organ systems while working hard to clean themselves). Practices such as daily juicing (that's vegetable juice), sauna rounds, skin brushing, cardio, and meditation are prescribed as regimens to support the body's elimination process.

I did this cleanse myself earlier this summer - and it changed the way I eat. Even though I'm a seasoned and devoted whole-foods eater, concentrating on just these foods alone opened to me a world of both increased personal vitality and curiosity about vegetables, grains, and legumes I hadn't really incorporated into my diet. Furthermore, it began what will probably be a lifetime juicing regimen: I now make - and look forward to - fresh vegetable juice every morning when I wake up. I've noticed my skin change, my body lighten, and my finicky sinus congestion issues come to a stop. (The cleanse is purported to clear up most digestion and skin issues, as well as the usual suspects of fatigue, congestion, aches, pains, etc...)

Scott's book - of the same name: The 28-Day Cleansing Program - is a fantastic roadmap. In it, he succinctly and clearly covers the regimen, how it works and how it's different than what you're probably eating now, the supportive modalities you can and should undertake, recipes for healthful eating, and then, what I think is the most brilliant part: an example day-by-day schedule for the full 28 day cleanse. Even for the seasoned cleanser, this day-by-day schedule provided an excellent jump start for getting the hang of the regimen.

We've just entered Autumn - seeing that Winter is, in most climates, a building season when our bodies create what they need for warmth and regeneration, Winter is the only season that we should NOT be cleansing. But in Autumn, we have abundant fruit, vegetables, grains, legumes to work from - and this is the last great chance to cleanse our systems and prepare for the hard work of Winter. Furthermore, the 28-day cleanse will give you tools for a lifetime of healthful eating and care-taking of this great machine we all operate: our bodies.

Posted by themindfuleater at 09:52 AM | Permalink | Comments (1) | TrackBacks (0)

Figs grow on the ficus tree, which is a member of the mulberry family. The fig originated in southwestern Asia and was one of the first cultivated fruits from Asia to the Mediterranean. A species of fig, the bo, is the tree under which Siddhartha Guatama sat and Buddhism was born. Today, most domestic figs are grown in the orchard county surrounding Fresno, CA, which calls itself the Fig Capital of the World.

Benefits
Figs aid digestion by cleansing and soothing the intestine; they also treat constipation and even dysentery. Fresh figs are very high in fiber; dried figs have more dietary fiber than prunes - and ounce for ounce, are higher in calcium than cow's milk! Figs also have a notable amount of protein, and abundant magnesium, phosphorus and potassium - important in helping control blood pressure. Figs are among the most highly alkaline foods, making them useful in supporting proper PH of the body.

Fig leaves have been repeatedly shown in studies to have anti-diabetic (blood-sugar stabilizing) properties, the ability to lower levels of triglycerides in animals, and in test tubes have even inhibited the growth of cancer cells. Researchers have not yet determined exactly which substances in fig leaves are responsible for these health benefits.

How to Pick 'em
Figs can be enjoyed fresh, dried, or canned. The soft juicy texture has a sweet, nut-like flavor. Round, or pear-shaped fresh figs are available in shades of white, green, purple and red. Select plump, soft figs with their skin intact and a fresh aroma. Fresh figs are delicate and perishable, so you'll find them only for a short time, usually in August and September.

When brought home, fresh figs should not be washed until ready to eat. They should be kept covered in the refrigerator on a paper-towel lined plate, where they will remain fresh for approximately two days. If figs are not yet ripe, keep them at room temperature away from direct sunlight. Dried figs will stay fresh for several months, just make sure when you buy them they're free of mold and soft and have a mild, pleasant scent. Keep dried figs in a cool, dark place or in the fridge, wrapped tightly so air doesn't dry them out.

Preparation
Before eating or cooking, wash them under cold water and gently remove the stem. Figs can be consumed peeled or unpeeled, fresh and cooked. Dried figs can e eaten or used in recipes as they are or simmered for several minutes in water or fruit juice to make them more plump and juicy.

Fresh Figs with yogurt and honey
This simple treat has been a favorite of mine in early pregnancy, and it's so simple: Get yourself some greek yogurt (such as FAGE), some fresh figs, and a good local honey. Half the figs, add them to the yogurt, and drizzle honey over it all. For an extra special treat, add nuts, such as pecans or walnuts. Enjoy!

Peppery Salad with Fresh Figs, Parmesan and Prosciutto

For vinaigrette:
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil

2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices
a piece Parmigiano-Reggiano (about 1/3 pound)

Whisk together the vinegar, mustard, and pepper, and slowly stream in the oil, still whisking, until it's fully integrated and the vinaigrette is opaque and slightly creamy.

Trim the leaves off the arugula and wash thoroughly. Trim the stems off the figs and cut, lengthwise, into quarters. Cut the prosciutto into long strips, lengthwise. Just before serving, toss arugula with enough dressing to coat (not soak), adding a bit of dressing at a time. You can make a circle on the plate with the prosciutto, filling it with the arugula leaves. Arrange the figs on top, and using a vegetable peeler, peel thin slices of Parmesan on top.

Posted by themindfuleater at 10:36 AM | Permalink | Comments (0) | TrackBacks (0)

Or... why I haven't been around.

Ok, no excuses, but if you must know, the universe threw me a couple curve balls lately. In the past 2 months, I broke my foot (playing soccer in Prospect Park with friends), learned I was pregnant (2 days later), and got kicked out of my apartment into an obscenely expensive rental market in Brooklyn. I've just entered my second trimester (will my appetite please return now?), and I'm in the home stretch of cast-wearing (hopefully only 1-2 more weeks! - I'll never take walking for granted again). And we will move at the end of the month.

The entire experience has been a huge lesson about letting go. When you realize you cannot control the way things unfold, stop fighting. Happiness lies in finding a way to accept reality and work with it toward what you want and what is possible.

In the meantime, I hope you've been mindfully eating in this late-summer cornucopia! There are so many amazing, beautiful, flavor-packing foods busting out of the ground (or falling from trees) right now. And now that I'm emerging from my challenges, I hope to be a more active part of enthusing you about them from this point forward. Onward to fall yumminess!

Posted by themindfuleater at 10:20 AM | Permalink | Comments (0) | TrackBacks (0)