Check out GE's interactive 'health visualizer", which hits health stats home with visual displays of current epidemics such as smoking, diabetes and hypertension. See who (gender/age) has what. While highly satisfying for the technology geeks (ehem...) - very sobering how ill we are.
To say I'm excited about this movie is an understatement. it opens in NYC and LA this weekend. I am thrilled at the promise that a wide-release film may tap into the public's growing curiosity about food, health and environment - and how they all impact each other. More after I've seen it... here's a link to the trailer, and to a fantastic discussion about it on the Brian Lehrer Show (WNYC)
My friend Myra writes a unique monthly newsletter that's like a breath of fresh air. Her missives take the form of a poem rife with seasonal imagery and a cleverly embedded recipe. She's also one of the most gifted nutritional counselors I know. Enjoy her June "mouthful", below:
The fretted forest offers no order the pattern, though replete, is random, chaotic and stymies our willful wantingEach tree is different
though all of these are shagbark hickories
Each leaf, stem and twig varied
The roots have a common habit
but exercise it differentlyEach flower, each thorn, each whorl of lichen
has its own imprint
its own long short life
it plays its own note
for this is the genesis of musicHere and there the trees move in rhythm to it
the oak quivers in the light
each leaf a shining disk
spanking the light back
again and back
until the entire tree glitters
making a sound like grain
running down a sheet metal trough
or like the rain that fell
in the black night to leave mirrors
in every hollow and cup
until the sun burnt them dry
and the wind swept them up
to build the clouds
in what is the first sky of summerCelebrate with the young lambs quarters
growing in the yet untilled garden
Wilt them in garlic and oil in a cast iron pan
whip in half a dozen eggs,
dot with hearts of artichoke
and goat cheese coins
When the eggs are just set
slide under a hot broiler for a few moments only
until the frittata puffs and is beautiful
Tip it onto a board and cut into wedges for servingThe encircling forest has not the order of our wanting
yet we know it since the time
we rose on two feet and listened
to the calling birds to guide us
and read the shadows of the leaves
on the grass like booksWe can look at the crystalline blue of the sky
and feel the catch of our heart –
that it belongs to the blue
not to usDon't look away
look deeper – let your heart take you there
Fear not
the wind will hold you up
the trees stand by you shimmering
the birds' simple song show you how
Brought to you by
Myra Klockenbrink
Holistic Health and Wellness Therapy
email: mhopehome[at]yahoo[dot]com
Open your fridge. Take a snapshot. What does this say about what/how you eat - and about YOU?
Check out these fridge shots: which one is like yours?
At the Brooklyn Food Conference, I attended a workshop about how climate change affects the food system. What I got most out of it was learning how our casual, daily behavior here dramatically impacts smaller civilizations around the world and that that, in turn, impacts our own food and sustainability issues. It was enlightening, and inspiring to realize that those daily decisions we make - from conserving energy to voting with our wallets - do make a difference.
In a related light, The Nation has published this list of "Ten Things You Can Do to Fight World Hunger"
Not surprisingly, many items on this list - tailored to address world hunger, a very important issue in its own rite - also would directly impact our own cultural food issues. Suggestions like
"Write letters to the editor and op-ed articles in your local paper calling on the government to cut or end subsidies that encourage large agribusinesses to overproduce grains and dump their surpluses on the developing world at sub-market prices."or
"Eat less meat"are emblematic of the type of change we need to take to clean up epidemics here and policies which bely them.
It's a great list - I only wish it provided more actionable resources.
Since having my daughter 14 months ago, I have become so very hyper aware of the shortness of the 24-hour day. Every single day, I create ambitions for my day that must be clipped in half to remain somewhat realistic - and even then, I feel like I ran a marathon trying to accomplish them. Before having a child, I got these lists of things done and still had time to lounge, grab a coffee, call a friend, and take a long shower - and if something unforeseen popped up, I could probably find room for that, too.
Often, my reality is 1-2 things can be accomplished each day (grocery shopping & playground; work & making dinner; work, ordering in, & catching up on email). It's been really hard for me to grasp that when that one little thing I'd love to do pops up, I simply cannot 'rearrange this' or 'not do that' to make room for it. Part of me rebels. ("there must be time here somewhere... maybe - oh. maybe! - oh. hrm...") there simply isn't any more time to be squeezed out of my day. I sometimes find myself eyeing people on the subway who look young enough to be childless and thinking "if she wanted to go to yoga, she could just CHOOSE to go - she has no idea how free she is!"
And now for my little secret - between me and the birds: rising early. I have reclaimed a couple hours of me-time and it's happening when no one else is awake. Often, for me, I wake early to exercise (- I NEED exercise). But sometimes I just go for a quick walk and come back and get organized about something, or write email, or journal. It feels so good to get something quietly accomplished.
I started this in the winter, and I will say: it was a huge challenge. it was dark and cold and not very welcoming to the early riser. But now spring is upon us, and the birds know nature's loveliest secret - that the wee hours of the early morning can provide you with an amazing, fulfilling jump start to your day, and the gorgeous spring morning is like your own little private gift of sunny newness. Ok, yes, that is a little rosey for 5:30am, but after you've gotten over the initial pain, you really do realize how amazing it feels. And the weird truth is that you really can steal the time: funny enough, I go to bed at pretty much the same time, and I have more energy than when I slept in later.
So, here's to a couple of delicious early-morning reclaimed hours. If you'd like to give it a shot at waking earlier, I recommend this fantastic post: How to become an Early Riser.
On my neighborhood listserv, there was a vigorous discussion about the best 'green' cleaning products and brands - there are many out there. But among them was this link, full of common-sense and wallet-friendly advice about how to make your own non-toxic household cleaners, including window cleaner, soft scrub, oven cleaner and mold killer. They look so simple and sensible... check it out:
How to Make a Non-Toxic Cleaning Kit
I've been volunteering for an event I am very excited about: the Brooklyn Food Conference. If you live in or near Brooklyn, make room in your schedule this friday night/saturday and come join in the fun. I can tell you first hand that it is well-organized and will be a great event.
Some highlights:
Food issues hit home for all of Brooklyn–from school lunches, the rise in diabetes, and escalating food costs to immigration, farmers markets and local food challenges and delights, food touches us all. Come join us for a day of workshops, food demos, and a kids’ food fair. Lunch and dinner will be available for purchase. Dance following dinner. The conference will be FREE to all participants.
• See a roundtable of NYC chefs, moderated by WNYC’s Leonard Lopate, with Dan Barber, Peter Hoffman, Bill Telepan, and Brooklyn’s own David Shea of Applewood and John Tucker of Rosewater.
• Hear LaDonna Redmond on what people in Chicago have done to change their food system, learn about worldwide food rebellions from author Raj Patel, and find out how climate change can affect the world’s food supply from activist Anna Lappé, and discuss milk health risks and benefits with author Nina Planck–plus workshops with many other dedicated activists and professionals.
• Screen films about food issues, including Fresh, Life and Debt, Unnatural Selection, and Flow.
• Meet your local farmers!
• Learn how to start your own victory garden in Brooklyn, compost, and start a food coop.
• Join your children at a kids’ food fair with cooking demonstrations and other fun activities.
• Workshops by and for teens plus Teen Iron Chef!
• Enjoy lunch and dinner created by Brooklyn chefs using sustainable foods.
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Kicks off on Friday night with a screening of FRESH by Ana Joanes, followed by a day's full of activities, workshops, and more films on Saturday May 2.
Learn more, here: brooklynfoodconference.org
Michael Pollan, who has made a career of studying food politics and culture (author of the brilliant Ominvore's Dilemma and In Defense of Food), has made a call for your food rules. He's penned his own: Eat Food. Not too much. Mostly plants. - but now it's your turn!
I love living in the northeast, where we have an entirely new season every ~ 4 months or so. By early March, winter has seemed like eons, however - but right when we're about to completely lose it, spring begins to taunt us with the electricity of longer lovely twilight evenings, and sun-warmed days between cold gusts of winter wind. Every living creature is enlivened by the promise of warmer weather, colorful landscapes, and longer days. Trees produce miniscule buds. Early flowers rise. Birds tweet. I absolutely love these dramatic changes.
As a creature of these environs, I begin to prepare for the seasonal shift, and part of that is shifting my thoughts and feelings on diet: gone are the days of all-day cooked stews and hearty meaty dishes. I long for crisp, bright, colorful, less-cooked fare, and I can hardly wait for the bounty of fresh foods spring will bring.
Though some of them are starting to appear (hello, beautiful bitter greens of every kind!) - but it's not all here yet - and I am scraping the bottom of the creativity barrel with the same winter veggies. Lately, I've been deeply satisfied with the recipe below - a perfect wintery prelude to spring, in all its raw crispness, fashioned from a favorite winter veggie - kale - served raw with a spicy/tangy dressing. Enjoy...
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Tuscan Kale Salad
1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese (or parmesan in a pinch), more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.
Yay - there truly is a ray of hope for sustainable and organic food advocates in the world of food politics after all. There was a bit of discouragement when Obama sent Iowa a thank you by nominating Tom Vilsak USDA Secretary - a big vote for agro-business-as-usual (some might even call him "Mr. Monsanto"), which is not what we need to turn things around. But he is [almost] making up for it today with his nomination for USDA Deputy, Kathleen Merrigan - a knowledgeable and staunch advocate for the sustainable and organic food movement. There might just be the 'change we need' in food, after all.
PS - I still get a little perk in my step every time I hear the phrase "President Obama" - it never grows old.
The topic of supplements is a highly battled one - and last week's news from the Women's Health Initiative Study, reported on today by the NY Times, here - doesn't help much. But - in reading the play by play on the history of supplements and the clinical studies, one thought kept pounding in my head - summarized by Dr. Gann, here:
Scientists suspect that the benefits of a healthful diet come from eating the whole fruit or vegetable, not just the individual vitamins found in it. “There may not be a single component of broccoli or green leafy vegetables that is responsible for the health benefits,” Dr. Gann said. “Why are we taking a reductionist approach and plucking out one or two chemicals given in isolation?”
Why ARE we taking a reductionist approach and plucking out one or two chemicals in isolation? To use Michael Pollan's term, 'nutritionism' is only complicating things, and ignores the systemic nature of our bodies, our lives, and the food we eat. To think we are anywhere close to understanding the delicate dance between our bodies and the nourishment provided by the earth's fruits - or that we can come close through the reductive scientific method, is infuriating to me. Yes - we can learn a lot - but why not just eat a bountiful, varied, whole foods diet based on seasonal eating?
That said, I will admit that I DO take vitamins - just a multi and cod liver oil. And that is merely an insurance plan - I believe that our food system doesn't make it easy to eat the balanced diet we need to get the goods, so why not back it up with vitamins. But just as I believe in quality of food, I believe in quality of product, and I am very careful to get well-sourced, whole-food based vitamins, as well as Internationally Certified Fish Oil. But supplements are my plan B for health - not may main game. Eating (and enjoying) quality food is.
High Fructose Corn Syrup (HFCS for short) is a beleaguered topic these days. So much so, that they launched a laughable ad campaign (actually, I personally feel it's insulting to all viewers - there is valid debate over the topic, regardless of where you net out on it.) I personally am not sure if I think HFCS is THE culprit - instead, I believe that a dismal standard on food quality in this country is really our problem (can you shop without buying food in wrappers? I didn't think so.) Processed food is killing us - and HFCS is simply a processed sugar. I found the NutritionDiva's take on the topic pretty interesting.
Regardless of that debate, there was a new study released this week that found that almost half of all HFCS samples tested contained mercury, a toxic heavy metal that can wreak havoc on the body. Just one more reason to read your labels, eat high-quality whole foods, and steer clear of HFCS.
Happy 2009! In less than 9 days we get a new pres, what a great way to start the new year...
Check out what's going on over at Ideas for Change: Ideas for Change in America is a nationwide competition to identify the best ideas for change in America. The top 10 ideas will be presented to the Obama administration just before inauguration day and form the basis of a nationwide advocacy campaign to turn each idea into actual policy. It only takes a second to register and cast your vote for the ideas you think are most important.
One idea that's getting a lot of traction is Victory Garden 2.0:
thousands of Americans and people from the around the world are asking the Obamas to lead by example on climate change, health policy, economic self-reliance, food security, and energy independence by replanting an organic food garden at the White House with the produce going to the First Kitchen and to local food pantries.The many successes of the first Victory Garden movement were the result of effective public policy, bold leadership at a time of national crisis, and the commitment of millions of citizens who were ready to roll up their sleeves for the greater good.
There's no better, more symbolic place for launching a new National Victory Garden Program than at the White House, "America's House". There's no better, more urgent time than now. And there's NOTHING that can beat the fresh taste of locally-grown, home-cooked foods.
The more I think about what a movement the Victory Garden was, the more I think Eleanor Roosevelt was seriously kickass. Wouldn't it be incredible if the Obama's followed suit. Let them know what you think: cast your vote here.
In an op-ed at the nytimes, Nicholas Kristof lays out 'what is increasingly obvious' about the changes needed in Food policy in this country, and suggests one of the biggest moves Obama can do to signal change (aside from appointing someone who would actually reform) is to rename the post with a more apt title.
A Department of Agriculture made sense 100 years ago when 35 percent of Americans engaged in farming. But today, fewer than 2 percent are farmers. In contrast, 100 percent of Americans eat....A former secretary of agriculture, John Block, said publicly the other day that the agency should be renamed “the Department of Food, Agriculture and Forestry.” And another, Ann Veneman, told me that she believes it should be renamed, “Department of Food and Agriculture.” I’d prefer to see simply “Department of Food,” giving primacy to America’s 300 million eaters.
And, of course, Pollan sums up the issue bluntly:
Even if you don’t think agriculture is a high priority, given all the other problems we face, we’re not going to make progress on the issues Obama campaigned on — health care, climate change and energy independence — unless we reform agriculture.
Read it here.
An appeal from Michael Pollan, which I wholeheartedly agree with:
We would like to invite to sign this live petition effort to encourage President-Elect Obama to consider a Sustainable Choice for our next Secretary of Agriculture.
The letter is at: http://www.fooddemocracynow.org/
Time is of the essence…
Within the next few days President-Elect Obama will be naming one of the most important posts in his cabinet — our next Secretary of Agriculture. For those of us who care about the environment, sustainability, healthy food, animal welfare and creating local food systems, NOW IS THE TIME TO ACT.
A groundswell of grassroots support is needed to encourage President-Elect Obama to nominate a secretary who will bring sustainable change to the United States Department of Agriculture.
A grassroots effort has taken flight.
We invite you to JOIN US in this grassroots effort by signing this live letter advocating a Sustainable Choice for the next Secretary of Agriculture.
Current signers to this letter include Rick Bayless, Michael Pollan, Wendell Berry,Marion Nestle, Bill McKibben, Wes Jackson, Catherine Sneed and Alice Waters among many others.
Please join them by once again casting your vote for change by supporting a Sustainable
Choice for our next Secretary of Agriculture.
Help make this type of change possible by signing this letter. Our work has only begun.
PLEASE SIGN this letter at: http://www.fooddemocracynow.org
We wished for a landslide and we got it. I think we can all agree, this was about more than politics. It's regime change, paradigm shift, a new era in so many cultural facets. I think Michael Moore said it best, here's his letter:
Friends,Who among us is not at a loss for words? Tears pour out. Tears of joy. Tears of relief. A stunning, whopping landslide of hope in a time of deep despair.
In a nation that was founded on genocide and then built on the backs of slaves, it was an unexpected moment, shocking in its simplicity: Barack Obama, a good man, a black man, said he would bring change to Washington, and the majority of the country liked that idea. The racists were present throughout the campaign and in the voting booth. But they are no longer the majority, and we will see their flame of hate fizzle out in our lifetime.
There was another important "first" last night. Never before in our history has an avowed anti-war candidate been elected president during a time of war. I hope President-elect Obama remembers that as he considers expanding the war in Afghanistan. The faith we now have will be lost if he forgets the main issue on which he beat his fellow Dems in the primaries and then a great war hero in the general election: The people of America are tired of war. Sick and tired. And their voice was loud and clear yesterday.
We all want change. Some are afraid to believe that it can really happen. Raise the collective unconscious by believing with all your heart that we'll get it - and we'll win BIG.
My mantra today: landslide, landslide, LANDSLIDE!
Happy Voting.
If you've ever had a day when you awoke unrested or hungover or generally not feeling your best, you'll know that on those days even the simplest thing like going to work feels like a drag you don't have energy for.
Take that concept and apply it to life. Today we have some tough challenges facing us - and we need to find the will, optimism, and courage within to overcome them. But if we're not feeling complete, healthy, vital - we're going to have trouble feeling we can summon the strength to meet these challenges and kick some ass.
So I implore you: are you taking care of YOU? Are you doing what's needed to cultivate personal vitality?
This may seem like I'm adding one more thing to your already full plate, but I'm not: let me introduce a way of thinking about this: taking care of yourself is not another thing to do - more often, it's about NOT DOING - or consciously doing - some of the things you're doing now. Here's what I mean:
Above my desk, I have a home-made bulletin board type thing that I made out of an old piece of masonite board with huge industrial sized rubber bands on it. All kinds of scraps I have deemed precious remain pinned to the board beneath the rubber bands. Over the past week, it's been falling apart as the very old rubber bands have finally snapped, one by one. I find it curious that, after all these years, the rubber bands decide to go within days of each other. Perhaps rubber bands have a more finite life than we ever knew.
In any event, every day I find scattered on my desk the previously posted (and completely neglected) scraps that have fallen due to the rubber band's tragedy. As someone who believes that it's important to pay attention to that which the creative energies of the universe put in your path, I've found it quite interesting to see what awaits me each day.
Today, upon my desk, sat the following list; a modest collection of thoughts by designer Stefan Sagmeister, entitled "Things I have Learned". I love this list for its simplicity and authenticity. What with all the uncertaintity today, we tend to let fear and worry carry us away. Why not, instead, take a moment to breathe, re-calibrate and find our authentic selves. We might go through some tough times, but hey, we're all going to be ok. I hope this strikes a chord of 'chill' for you too.
Things I have Learned by Stefan Sagmeister
* Complaining is silly. Either act or forget.
* Thinking life will be better in the future is stupid, I have to live now.
* Being not truthful works against me.
* Helping other people helps me.
* Organizing a charity group is surprisingly easy.
* Everything I do always comes back to me.
* Drugs feel great in the beginning and become a drag later on.
* Over time I get used to everything and start taking it for granted.
* Money does not make me happy.
* Traveling alone is helpful for a new perspective on life.
* Assuming is stifling.
* Keeping a diary supports my personal development.
* Trying to look good limits my life.
* Worrying solves nothing.
* Material luxuries are best enjoyed in small doeses.
* Having guts always works out for me.
One of the reasons I like fall so much is that one of my favorite foods is in season here in the Northeast: squash. And I can warm my house and fill it with the delicious smell of them roasting away. (Of course, not only are they delicious, they're incredibly good for you, too. See this article, and this one for more nutrition information.)
I like all kinds, but some of my favorites are acorn, delicata and pumpkin. The other night I was inspired by the acorn squash sitting on my counter to create the dish below. I hope you enjoy it as much as we did! (Luckily, I made extra quinoa, which was delicious in my salad for lunch the next day.)
Yoga class was not as fun as usual this morning. I was achy, I was tired, my body didn't want to do what I was asking it to do. New pains cropped up in poses that usually feel great. My mind didn't want to stay in class and went skittering off in ten directions. Harumph, I thought.
Then I began to wonder; why was my body so stiff? Well, I'd been sewing seams on a knitted tank top I'm making, and perhaps I didn't stretch enough afterwards. But that wouldn't make my foot hurt. Or keep my brain from settling down. I couldn't think of anything else that was out of the ordinary.
As I was lying in Corpse Pose at the end of the class, trying one last time to empty my mind and concentrate on my breath, it came to me. I've been eating all kinds of things this week that I don't usually have. White floury things. Sugary things. My body was reacting to the chemicals I'd put in it. Well, duh! What have I been studying and helping other people with for three years now? Apparently, I needed to perform one more experiment on myself, just to be absolutely sure that those foods aren't helpful for me. Boy was that a successful experiment! So now it's back to greens, whole grains and mostly vegetable proteins for me. Let's hope this is a lesson I don't have to keep re-learning...
When I got home from class I decided to make some hummus. We were out of tahini, so I had to improvise. I think I may have discovered something! Here's what I did:
Chickpea Improv
Ingredients:
1 can organic chickpeas, drained and rinsed
1 heaping tablespoon almond butter
1 teaspoon flax seeds
1 large or 2 small cloves garlic
8 or so leaves of fresh lemon basil (it's what I grew this year)
2 fresh peppermint leaves (also from the garden)
1/4 cup extra virgin olive oil
The juice of 1 lemon (I would have put in some zest, too, if I could have found the zester)
1 teaspoon gomasio (ground sesame seeds and sea salt)
Sea salt and pepper to taste
Water
Directions:
Place all ingredients except water in a food processor and pulse until mixed. Add water slowly until smooth consistency is reached. Process for several more seconds.
That's it! Yummy! Now I'm off in search of some dark, leafy green things...
[Warning: Blogger on soapbox]
Okay, I have to say something. I've seen too many in the past few weeks to keep my mouth shut any longer. I'm talking about t-shirts with messages oozing negativity. Like the one I saw in a shop window in Vermont: Life is crap (no, it was not an advertisement for a plumbing company). At Rockefeller Center: Just Riot (with the Nike symbol re-done to look vaguely Arabic). Or this one, which I've seen all over: Good morning, let the stress begin. Then there are all the "Leave me the [expletive] alone" and "[expletive] you" t-shirts on St. Marks Avenue. And, of course, the perennial "I'm with Stupid."
I find this upsetting because I believe that what we put out affects not only us, but the world around us. And that's a lot of negative energy to be putting out. After all, words are powerful things. Think about it, how do you feel when someone curses at you? How about when someone compliments you? How long does the affect last?
All I'm really saying, is think about what you're putting out there. Because it will come back to you. Wouldn't you rather have peace, fun, celebration, and other good stuff?
Okay, stepping down from my soapbox. For now.
I hope your day is awesome (in every sense of the word).
On a quest for new and delicious natural foods recipes, I came across a jackpot of them at the Whole Foods website and thought I'd share. Not only are many of the dishes that you've sampled at their salad bar there, but these dishes are pretty easy to make and taste great - and they're at your fingertips.
For example, I recently made the delicious Wheatberry Waldorf Salad; and I have become a big fan of the yummified Morning Glory Muffins (tips: (1) there's a lot of chopping involved - make it worth your while by doubling the recipe, the batter freezes nicely, (2) these muffins are a hit for new parents - everyone hooks them up with dinner, but how about a nutritious breakfast/snack?)
Also of interest are these nifty items (for example):
A pantry makeover, including what staples to keep on hand in your fridge, freezer, and baking pantry.
Tips for kid-friendly recipes
Instructions on making delicious smoothies (this will surely be another topic for me - I've been a smoothie-making queen now that the weather is warmer...)
Lots of cool info about various food topics such as traditional foods on chinese new year, smart snacking, and what things comprise the perfect Japanese pantry...
A bunch of useful facts about whole grains
There's a whole lot more (really, no pun intended...) and you can even save your favorite recipes to the recipe box.
It truly is an impressive wealth of helpful information. Probably everyone knows about it but me - I feel like I just discovered a treasure trove...
My nutritional life for the past year has been all about protein - trying to get enough of it. Being pregnant, having a tendon injury*, breastfeeding, having a pelvic injury*, and trying to shed the baby weight - all these events have called for copious amounts of protein and it's taken some dedication and creativity to get my recommended fill.
It's no secret that pregnant women need loads of protein to cook up a baby. Likewise for nursing them afterward. Something you may not realize is that if you have sustained any sort of soft tissue, muscular, or bone-related injury, your body needs lots of protein to make the repairs - so boosting your intake will support your body's healing mechanisms. Finally, while any diet, including a weight-loss diet, requires ALL of the macronutrients (protein, carbs, AND fat) - putting a focus on lean protein at every meal will help your body regulate blood sugar and burn fat more efficiently. So the universe sent me a big, neon, flashing sign... it says "Eat More Protein!"
Even being a nutrition counselor, I had a hard time adjusting my diet to meet the 60-100 grams of protein daily intake without becoming a raging carnivore. That said, I did increase the amount of meat I ate - I try to eat some every day (whereas before, it was more of a 2-3 times/week habit). Below are some of my favorite protein-rich foods and habits that I've developed in the past year.
Since the birth of my daughter, Lulu, I've been astutely aware of how much we all say "Time flies..." or "isn't it all going by so fast..." or "seems like just yesterday..." Other parents in particular comment on this, often. They remark that their child is now, say, 9 years old, but it seems like just yesterday that she was a baby as small as Lulu. Where does the time go?
That is a good question as far as I'm concerned. One I've been pondering often lately. It seems to be on everyone's [subconscious] mind. Do you think that in generations past, people talked so much of how quickly the time went? For some reason, I don't think so. I'm sure the sensation has been ever-present, but I think we're all, on some level, convinced that it's going faster and faster. And I think it is...
Continue reading "Waging war on flying time: On being Present" »
I was feeling adventurous at the market the other day. Lucky for me, it's Spring - when two of the most delicious, unusual and wonderful bits of produce are in season. I'd been hearing a lot about ramps (also known as wild leeks, depending on where you're from) this season - which I'd never heard of before. Boy am I glad I followed my instincts! Ramps are the most delicious cross between scallions and garlic. They're spicy all the way down to their greens (which make a great addition to a salad) and mellow beautifully when sauteed. They're also full of vitamins A and C, plus minerals. And they have the same good effects on cholesterol that garlic has. My husband decided to make "ramp bread" in much the same way one might make garlic bread - olive oil and ramps, a little salt, put it in the oven until toasty. Yum! The next morning I had ramps and eggs for breakfast.
The fiddlehead ferns are crunchy and very fresh, as well as a little nutty in flavor. And so interesting to look at! They also come packed with vitamins A and C. I found out that all ferns start out with a fiddlehead, but the most common to eat is the ostrich fern. I sauteed them with some garlic (although I could have used the ramps) and put them over buckwheat soba noodles with a few pine nuts for a light and easy dinner. (Note: fiddleheads should be cooked thoroughly - either by boiling or steaming, before consuming. Do not eat them raw.)
Here are the recipes:
I've discovered something. Physical trauma makes me crave carbs. Not the brown rice, quinoa, whole wheat kind of carbs. I'm talking cookies, ice cream, and yes, bagels.
This week begins an important documentary series on PBS exploring the socio-economic impact on the health of our culture:
It often appears that we Americans are obsessed with health. Media outlets trumpet the latest gene and drug discoveries, dietary supplements line shelf after shelf in the supermarket and a multi-billion dollar industry of magazines, videos and spas sells healthy "lifestyles." We spend more than twice what the average rich country spends per person on medical care.Yet we have among the worst disease outcomes of any industrialized nation - and the greatest health inequities....
Our international health status has fallen radically in the last few decades. In 1980, we ranked 14th in life expectancy; by 2007, we had fallen to 29th. Our infant mortality rate lags behind 30 other countries. And illness now costs American business more than $1 trillion a year in lost productivity.
Healthy behaviors, molecular research, and of course, universal health care are all important. But evidence suggests they miss the most vital factor of all: how the social circumstances in which we are born, live and work can get under our skin and disrupt our biology as surely as germs and viruses.
We produced UNNATURAL CAUSES to draw attention to the root causes of health and illness and to help reframe the debate about health in America.
It was my turn to make dinner the other night. My husband had requested my special guacamole, so I had my starting point. Since we had some whole wheat tortillas, wraps or burritos of some kind seemed inevitable. In addition to the guacamole, I figured I would make a quick bean-y spread (the original Moosewood Cookbook has a great recipe). But somehow that seemed too simple. I was in a cooking mood, after all. Then it came to me - rice! Spanish rice. I hadn't made any in a long, long time. Long enough that I think I used a can of Campbell's tomato soup the last time. And white rice. I may have been in college.
If you think making your own bread is too laborious, check out this hot ticket - it's been spreading like wildfire among in-the-know foodies since its recent printing in the New York Times. It might take a while, but the active time is nil for breadmaking. An easy way to impress friends and family...
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting (can substitute a cup or so of Whole wheat flour)
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed. (and you can add sesame seeds which is great!)
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 1/2-pound loaf.
Recently, I participated in an email recipe exchange project. The email arrived with two names and corresponding email addresses at the top and some instructions below. They read: "Send a recipe to the first person on the list, then copy the contents of this email, removing the first person's name. Add your name/email below the second person's email/name. Send to 10 friends and expect 36 recipes in your inbox soon."
The instructions also included some detail about the recipe you were to send: "the best type of recipe is the one you can jot down from memory and send immediately."
The promise of more off-the-cuff home cooking was what incented me to participate. After all, who needs more recipes? I have thousands on my bookshelves and even more available at my fingertips via the web. What we all could use are easy, basic approaches to food - things that taste great and you can scribble from memory as quickly as you can gather the ingredients.
Finally, I have to admit, I was curious what my friends (or really, friend's friends) cook. Cooking and food preparation are a very personal thing - with what concoctions are we nourishing ourselves on a weeknight when we need a no-fuss meal?
The answer, if it truly is reflective of the spectrum of american casual cooking, was... sobering.
Continue reading "Are your homemade recipes made with Food? (or "Food"?)" »
The past year brought stories about health scares from ecoli to toys made in China, pet food made in China, (...anything made in China...) and then there are some stories which linger, more troubling-ly, and return again and again with increasing concern. Two such stories are those of MRSA, the new antibiotic-resistant bacteria which is now killing more people than AIDS (in the US), and Colony Collapse Disorder - the troublesome problem of bees, necessary for pollination and therefore integral to food production, flying away and not returning.
In his always evocative and eloquent way, Michael Pollan (did I mention, I *heart* Michael Pollan?) discusses these issues and how they're related directly to modern food practices, and the exact definition of sustainability in a tightly wrapped piece in the NY Times magazine. Read it.
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.
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!
This Sunday evening, I'll be one of the presenters at the Geek Out Summit : "Indulge your geekiest impulses through interactive sessions with obsessively fascinated individuals"
So, my geeky impulse is (surprise) food. What I'll be discussing, in humored tone, is the chain of events in the last 50 years that lead to the current food industry, where most of our food is produced. It's actually an incredibly fascinating topic that most of us don't know anything about.
The official write up:
From Bombs to Twinkies: The fascinating history of the modern food industry in 15 minutes or less
By Michelle Zassenhaus
Author: www.themindfuleater.com, Wellness Consultant: www.zhauswellness.com
We're just now starting to awake, as a culture, from the 50-year whirlwind that resulted in the industrial food industry - in which most of our food is produced today. But what were the dizzying chain of events that created a thriving market for less-than-a-dollar food products such as twinkies? If the "Omnivore's Dilemma" is on your reading list but it just isn't happening for you, attend this entertaining 15-minute rundown instead.
Important Details:
When: THIS SUNDAY, July 22 2007, 7:30pm
Where: Monkey Town - Williamsburg, Brooklyn NY. RSVP for seats.
Note: the venue, Monkey Town, is an awesome space for audio/visual presentations (which this will be): it's a huge square room with tall ceilings and couches lining the perimeter; the visual portion is projected (huge) onto each wall, and the kind staff serves up drinks and austin-style (and quite delicious) slow food. This is the 3rd event at this space, the others being quite successful. RSVP and arrive early to save your seat.
Do you really understand your digestive system and how it works? It is, without doubt, the single most important aspect of our physical health. Many diseases and ailments start with a dysfunction in our digestive system. Moreover, it is a very active nerve center - there are more nerve endings in our gut than in our brain! The "butterflies in your stomach" only begin to describe the fascinating dynamic between our emotional and mental states, and our digestive system.
I invite you to take a moment and learn about the "Long Hollow Tube" that is our gut. This article by By Sally Fallon and Mary G. Enig is fascinating and edifying: The Long Hollow Tube: A Primer on the Digestive System
As many of you may know, I work as a Wellness + Nutrition Counselor (otherwise known as a Holistic Health Counselor) in Brooklyn, NY. You can learn more about me and my practice, here.
Each season, I send what I call a seasonal dispatch to my email list. Below is the 2007 Summer Dispatch. If you'd like to be on my list, send an email with "subscribe" in the subject to dispatches[at]zhauswellness.com.
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2007 Summer Dispatch Contents:
1. On Site: TheMindfulEater.com
2. It's Summer!
3. Eat this
4. Get your move on
5. Modern sun worship
6. The Artful Eye
Last night Sicko opened in New York, at the Lincoln Square theater. We attended the 11pm showing, where Mr. Moore himself showed up and gave a little impromptu speech. It just so happens that he used to live in that neighborhood and this was his favorite theater, and he had viewed the previous showing and hung out to talk with us. He was enthusiastically received and thoroughly documented via cell phone camera (including mine, above) and delivered some witty remarks and heartfelt thanks for the support – and shared that he had just learned that this opening was one of the highest one-night sales EVER at this theater. Hm.
The movie was excellent and sobering - even for someone like me, who is already well aware of the paradigm shift that's so necessary to change the course we're on regarding health in this country.
Moore focused on the sad stories of a few "covered" patients, including volunteer workers from 9/11, and then turned the attention on healthcare in other countries, which is often abundant, highly focused on preventative measures, efficient, and most of all, free. The shot after shot of bewildered looks on behalf of citizens of canada, the uk, france and even cuba when asked how much they paid for this or that procedure, or how much effort it took to deal with their health was like a continual dagger to the heart, as we can all think of at least one person in our lives who is ill and struggling to figure what will be covered by insurance and how to afford the shortfall.
In contrast to his previous films, Moore didn't have to become an antagonistic nuisance to make his point - the status of our healthcare is so miserable all he needed to do was shed a light on it, show us what all our neighbors are doing, and the facts speak powerfully for themselves.
We desperately need a change in this country: a continual, singular business goal of "maximizing profits" is making us a sick culture in more ways than one. It's time we think about the long-term cost and introduce a bit more humanity into our business culture. And that starts with demands from the citizen/consumer. It starts with changing the laws so lobbying doesn't continue to buy our government. And then it becomes about reforming the privatized healthcare industry. If you know any movement or organization working toward these goals, please post your info here.
Til then - take your parents and go see Sicko.
One of the most pleasurable summer weekend activities is to visit your local farmer's market and ogle over the colorful array of fresh fruits, veggies, flowers and other artisan products - and then to go home and prepare something lovely. One thing I've been enjoying lately is asparagus soup - easy to make and very tasty:
Market Fresh "Cream" of Asparagus Soup
The creative addition of oatmeal to this soup gives it a creamy texture without adding any actual cream to the soup at all.
2 leeks, sliced small
2 lbs asparagus
1/4 cup oatmeal
1 cup veggie stock
1 tablespoon olive oil
5 cups water
salt + pepper
juice of 1/2 fresh lemon
1. Boil 2 cups cold water, and add some salt. Lop the tops off the asparagus and boil (blanch) them for 2 minutes, then remove, keeping the cooking water, and wash under cold water. Chop the rest of the asparagus in 1" pieces
2. Saute leeks in olive oil in your soup cooking pot, over medium heat, adding some salt, and allow them to sweat - getting soft but not brown, about 8 minutes.
3. Add all ingredients except the blanched asparagus tips to this pot and bring to a boil. Reduce the heat to a simmer, cover, and let it cook for about 45 minutes, stirring occasionally.
4. Blend the soup: transfer bits at a time to a blender - be sure not to fill the blender more than 1/3 - 1/2 full or it will explode everywhere. Blend bits at a time. This seems like a pain but it's really no big deal.
5. In the last batch, add 1/2 the asparagus tips, and don't blend fully, leave it slightly chunky. Add all the blended soup back to the pot, squirt in lemon juice and season to taste with salt + pepper.
6. Serve in bowls with some asparagus tips on top.
If you want to shop at your farmer's market but aren't sure where to go, let local harvest help you find one.
Free Range, cage free, grass-fed, certified humane, antibiotic free, pasture-raised, corn-finished, organic, heritage, all-natural... the conversation about food is definitely heating up, and the question "where does our food come from" and its sidekick "what's IN that?" are producing a veritable whirlwind of loaded and confusing vocabulary terms. Unless you're like me and your exciting beach read for the summer is the latest sustainable-food movement tome, you probably don't *really* know what all these terms mean - and who could blame you. People make a lot of money off our confusion. The best thing we can do for our health (and ultimately public health in general) is take a few minutes to educate ourselves about the issues, and then put our money behind the products we deem worthy.
So here is an attempt at breaking down the issues swimming around the meat scene, Part 3 of All About Organic: "Organic" Meat.
Continue reading "All About Organic, Part 3: "Organic" Meat" »
Are you suffering? Does your head feel like one big itch, your nose a non-stop snot factory, your eyes itchy pools of tear? I know how that feels, and it's no fun. Of course you can take one of the prescription allergy medications, but you can also take some steps to help alleviate the imbalance at the core, and calm your system. Here are a few natural remedies that truly are effective - I've personally used them with great success.
I'm sure ancient Yogis in India would snicker at our attempts to validate through modern science what they've always known about yoga... that it's really good for our bodies and our minds.
Nevertheless... this recent study is interesting: Yoga can help keep depression and anxiety at bay
Synopsis: Researchers at Boston University School of Medicine (BUSM) and McLean Hospital have found that practicing yoga may elevate brain gamma-aminobutyric (GABA) levels, the brain's primary inhibitory neurotransmitter. The findings, which appear in the May issue of the Journal of Alternative and Complementary Medicine, suggest that the practice of yoga be explored as a possible treatment for depression and anxiety, disorders associated with low GABA levels.
The MindfulEater is officially entering the blogosphere, as we're now registered on Technorati...
Technorati Profile
Christopher Shea, writing in the Columbia Journalism Review, encapsulates, quite brilliantly, the new face of food writing in his article New Grub Street.
In it, he identifies some of the loudest voices in the scene (i.e., everyone's current fav, Michael Pollan), discusses how all news outlets are starting to get a piece of the pie (i.e., the Wall Street Journal, the Economist, Vanity Fair, and the New York Times are all reporting regularly on the food debate), and he starts to tease out some of the issues floating to the surface, such as eating organic or eating local.
He asks important questions just begging to be answered, such as:
"So which is more energy-efficient... a few large farms supplying a network of well-positioned supermarkets, or a new localized network of small farms?"
and
"Are... these debates about the ethics and politics of food largely a pastime of a tiny elite–grist for editors’ dinner parties but of tiny relevance to most consumers, who rush to the nearest market and grab what they need? "
A very interesting read. Find it here.
Last week I began a series all about Organic and why it matters. This week I continue that discussion, folding in another potentially bewildering consideration about our food: Eating Local.
Continue reading "All About Organic, Part 2: Local vs Organic" »
Last week while working my checkout shift at the coop, I often overheard members comment on this or that organic food... rationalizing buying it or not according to its level of harmfulness to our bodies. "Bananas don't need to be organic because you can peel the skins back"... "you can wash grapes off pretty well, I'm not paying the extra cost."
While our own personal health is one of the most compelling reasons to purchase organic products (and therefore avoid pesticides, chemical fertilizers, herbicides and other toxins used to help non-organic food fight off pests and grow marketable qualities), there's a lot more about the "organic" issue to be considered than our personal health. Inspired by this experience, I've devised a multi-part series to clarify some of the issues we hear tossed around, and shed light on some important overlooked details.
This week I'll begin with what "organic" means, and some of the top reasons you should consider buying it. Next week I'll discuss the contention between buying "local" and buying "organic".
Continue reading "All About Organic, Part 1: Why We Should Care" »
For those impassioned by a need for change in our food culture, the conversation is increasingly about agriculture – or, where our food comes from. And you can't discuss that without discussing the Farm Bill, which comes up for re-instatement just about every 5 years - and is up now.
If you think the farm bill has nothing to do with you, you're very wrong. If you want better food choices, reduction of the risk of disease and obesity, truly healthful meals for our children's schools, border issues resolved, and support for developing countries, you best look into it a little. Thankfully Michael Pollan - the ever witty investigative journalist who is increasingly - and heroically in my opinion - a small roar for these issues, has created an enviably succinct overview of exactly how this all ties together, in this past weekend's New York Times Magazine. Please give it a read:
You Are What You Grow
If, after you've read, you want to learn more, check out some of these links:
SustainableAgriculture.net
USDA, 2007 Farm Bill
Farm and Food Project
**SHORTCUT TO ACTION** let your rep know that you want them to actually think and discuss the farm bill, rather than trading their vote for it b/c they think their constituents don't care. Use this super-simple form letter.
Almost any seed or bean will sprout; some favorites are alfalfa, sunflower, radish, green peas, lentils, garbanzo, mung, and red adzuki beans. This superfood is a breeze to grow at home.
Excellent online reference for local (USA) "sustainable" restaurants, food stores, farms and the like. Just type in your zip code and get rolling...
Continue reading "EatWellGuide.org: Your local directory for sustainable food" »
I've recently discovered a tasty, caffeine-free, anti-oxidant rich tea: Rooibos.
Continue reading "Rooibos: The Other High Anti-Oxidant Tea" »
For those of you who are wondering why your seaweed salad doesn't look like the one you get at the japanese restaurant... here's why.
Heritagefoodsusa.com : Order your farm-raised, humanely treated, organic meats, here. About the company:
"Heritage Foods USA was formed in 2001 as the sales and marketing arm for Slow Food USA, a non-profit organization founded by Patrick Martins and dedicated to celebrating regional cuisines and products. The Heritage Turkey Project, which helped double the population of heritage turkeys in the United States and upgraded the Bourbon Red turkey from "rare" to "watch" status on conservation lists, was Heritage Foods USA's first foray into saving American food traditions. In 2004 it became an independent company dedicated to saving not only turkeys but also Native American foods, pigs, sheep, bison, cows, reef-net salmon, chickens and all breeds of food livestock.Chefs, journalists, the Heritage Advisory Board and consumers have been quick to rally around the idea of preserving the farmers and food traditions of this country. In 2005, over 10,000 heritage turkeys and 1000 rare pigs were raised for sale by Heritage Foods USA. All foods are raised according to strict production protocols and come to buyers with a traceable label that lists all details about the production and processing of the food. Our turkey-cam allows buyers to see their birds live on the farm before they are processed. "
Krispin Sullivan, writer for NewsTarget.com, pretty much sums it all up here in his well-written overview: Cod Liver Oil: the Number One Superfood
May, 2006 - my first cleanse ever. I decided to spend only 5 days on it (in contrast to the 10-40 days suggested by Stanly Burroughs, creator of the cleanse.) I’m glad I did it. Despite the difficulty of being a foodie in a 5-day foodless world, I felt incredible, sharp energy, a sense of lightness I’ve never felt before, and a real sense of slowing down – something I’d prescribe for pretty much anyone I know living in this crazy town. My sinuses cleared up (months later, I still don’t have any issues), I lost a few pounds, and – perhaps most importantly – I truly appreciated how lucky we are to have copious amounts of food at our disposal 24/7. Following is an account of my 5-day journey on the Spicy Lemonade Diet.
Continue reading "Diary of a Cleanser – 5 Days on the Spicy Lemonade Diet" »
Here, you’ll find everything you need to know to prepare yourself for a cleanse, execute it confidently and safely, and emerge back into a regular diet.
Continue reading "The Big Cleanse: A guide for the Master Cleanser" »
Spring is a time for all sorts of cleaning – the yard, the house, the sock drawer that's full of sock orphans. This year, I decided to explore this concept a little differently – by ‘cleansing’ internally: fasting for health.
If the idea of what is commonly referred to as a “cleanse” or a “fast” is daunting to you, stay with me.
Lately I’ve been trying to practice a couple mindfulness concepts I’ve recently learned. I find these two concepts to be extremely effective at combating stress, and yet they are so simple. The first: no matter what you’re doing – and no matter how much time you actually have to do it, pretend that you have all the time in the world. Regardless of how much time you have (or don't have), you always behold the ability to choose your response to the matter: you can choose to be anxious and stressed, or you can choose to relax and accept - even enjoy - a reality you cannot change. Even in the most stressful situations, taking this stance not only helps lifts the stress away but gives you poise and centeredness.
The other technique is similar but different: treat whatever you’re doing as if it’s the most important thing in the world. This is the antithesis to boredom – in Buddhist philosophy, there is no such thing as boredom, for there is always something to take interest in. You’ll find that the most mundane activities, such as doing the dishes, can become interesting if you do it as if it’s the most important thing in the world. Beneath this concept is a wealth of joyfulness to discover in simply being present and nothing more.
These concepts in mind, I’ve been pondering what it means to be a mindful eater.
It’s estimated that over 25 million Americans suffer from osteoporosis - thinning of the bones. The biggest risk this disease poses is fractured bones in the elderly. The focus on osteoporosis prevention has traditionally been in assuring adequate calcium intake – but there’s a little more to the picture. Here, simply, is what we can do.