Tag Archives: nutrition

What an amazing year it has been!  Food Revelation launched “Food Is Talking” and “Food Compatibility Testing 101” workshops were created and are going strong.  The books are on the way.   I am so grateful to be living in these amazing times!  I am so grateful to be living and extending my passion and purpose!  My passion is Food – My purpose is empowering others to empower themselves. The message is spreading like wild-fire and being embraced – “We Are What We Eat & Think“!  This quote has made the rounds a lot lately, “Happiness is an Inside Job”.  So is Health!

Our state of health is hugely dependent upon the quality of food we provide these bodies.   We have tried to maintain them on chemicals and it has not worked.  If chemicals were the answer to illness, then the people taking the most prescriptions and eating the most chemicals would be the healthiest.  We now know this absolutely is not the case.  Conclusion… chemicals are not compatible to the human body.  The farther away we get from our natural diets, the more medicine we take the sicker we become. Collectively we’ve forgotten what food is for, which is understandable, given what we’ve been taught and accepted as truth up to now.  Truth is always changing.

“If we all worked on the assumption what is accepted as truth is really true there would be little hope for advance”.  We would become extinct. – Orville Wright

 We cannot escape the fact our natural, organic bodies require natural, organic food. Food is more than something to satisfy the taste buds; it fuels our energy stores and maintains our health.  The connection between what we eat and our health cannot be severed.

The light bulb went off in my mind this year and illuminated this new idea:  What we “think” is just as important to our health as what we eat (if not more so).  We create with our minds what we experience in our world.  We are made in the image of our Creator (call it God, Source, etc.) and so we ARE co-creators. All matter and experience is only possible because of this limitless, inexhaustible energy.  It is the only constant and only changes form, like water and vapor as we create with our minds. Our creations; every invention, technology, belief system, etc. started with a thought, an idea.

It is our minds, fueled by infinite Source that continues the evolution of the human experience on this planet.  It is our minds that created this epidemic of chronic disease that is running rampant in our world today.  It is our strong belief (a “thought” we accepted as truth), that illness is a natural state of aging or is inescapable because of genetics. This collective belief has fueled the “evolution of illness” and created one of the largest industries in the world – Healthcare or better said “Sick Care”. We have come to believe no matter what we do, we will eventually require medicine (chemicals) to maintain a gradually declining quality of life.  As Mike Dooley has so famously coined, “Thoughts Become Things” and so they have.  To change the reality we have created, we only need create a new one.    So what will we create in 2015?

This “light bulb moment” not only changed my life, but many others over the last few years. “NO ONE Good food is Good for every “body” all the time”.  Our bodies are unique.  Our DNA is unique.  Every creation on this planet is unique. That must also mean that not one good supplement, one good diet, one good healing facilitator, doctor or medical protocol is right for everyone.  Each body has different nutrient requirements that change constantly depending on our physical and mental state of health.  Even our spiritual health has an effect on the body. Our nutritional needs are also influenced by what we ate yesterday or last week; for instance; if you consumed 1 cup blueberries yesterday, chances are you will not need the nutrients provided by this fruit today.

Variety IS the spice of life for us humans!  With that being said, there also is NO ONE “so-called” bad food that is bad for every “body” all the time.  Some bodies are very compatible with “so-called” bad foods like; chocolate, caffeine, wine, meat, grains, dairy, etc.  It’s not about “Good or Bad”, it never was; it is only about “Compatibility”.  Can you hear the non-judgment in that?

We have the inborn ability to know what is compatible and highly compatible to our bodies at any given time.  If we can release all the clutter in the body (toxins) so we can receive clear communication; leave our judgment behind (get our minds out-of-the-way); and change belief systems that no longer serve us or our bodies; we can allow our bodies to do what they know how to do, heal themselves.  Illness or wellness is not just a physical state; it is also a state of mind.  No diet will bring lasting health to a body where a mind stays focused on illness.  Our thoughts must be in alignment with health to create health.  Where your focus goes, energy flows.  Thinking healthy, loving thoughts about your body and the food you are providing it and striving for food compatibility are crucial keys to good health!

You might be asking now, “What makes any food, so-called “good” or “bad” incompatible to the body?  Foods can become incompatible for various reasons; #1 digestive distress (the body cannot digest the food).  The body has no use for a food it cannot digest or assimilate.  Or #2 the body’s requirement for that nutrient profile is already met for the time being.  Or #3 a true allergy or intolerance exist.   Any incompatible food can eventually become a sensitivity, allergy or intolerance if over consumed (moderation and variety is key).  Rarely are we born with an allergy; they develop over time as we continue to consume foods the body does not need for whatever reason.  On the other hand, highly compatible foods are balancing and corrective to the body.  Knowing what these foods are and eating more of them can correct conditions before they present with symptoms and escalate.

It’s OUR job to know what our unique bodies need and don’t at any given time.  Only WE can create balance and health in our bodies.  Lower animals do not judge their food good or bad and in the wild they eat intuitively.  They don’t eat things that make them sick if given a choice. Of course, thanks to man they are not always given that choice.  Many of our pets suffer from the same ailments has their human friends and are directly related to the over consumption of an unnatural diet. Not only are we also born with the intuition to know what to eat, humans have the ability to adapt to our environment and food supply.  Our ideal diet may change and evolve but one thing is still true, Mother Nature provides the most compatible source of food for all animals.

Another “Ding Ding” this year.  As we evolve, which is what we are constantly doing, our nutritional needs are also changing.  I believe (based on what my client’s highly compatible foods are telling me) we are collectively evolving into vegetarians and vegans, naturally.  The explosive momentum the vegetarian/vegan movement has gained over the last decade is confirmation.  It is becoming clear our survival on this planet will depend on our collective decision to embrace a more loving, respectful, “greener” way of living and eating.   Not only is the innate cruelty involved in the mass production of meat (factory farming) making its way into the light, we are starting to realize raising massive amounts of animals just for food is not sustainable and mysteriously, our bodies are following suit….unconsciously. Clients are often not surprised to hear they are not highly compatible or even compatible with meat and they will exclaim, “So that’s way I can take it or leave it” or it simply does not appeal to them anymore.

Sometimes the incompatibility with meat is pointing to an over acidic state in body (all meat is acidic). Many bodies still require some nutrients only animals can provide.  This becomes obvious when some clients test highly compatible for meat or any animal product.   And, I’m sure the human body has many nutrient requirements that science simply is not aware of, that can only be supplied by nature in its many forms as plant or animal.  Evolution is a slow process, and through it, we can be kind to all animals, including the human one by being an informed consumer and striving for cruelty free choices.

2015 is bringing with it a powerful shift in perceptions.  How we perceive our food and our bodies is one of many. What we think (our unique perception), followed by the action we take, affects the collective mind.  Has we improve our own state of health, we are improving the world.  We are one.  Just like a wave is part of the ocean, each ripple affects the ocean.  As we remember how to heal our bodies, we remember how to heal the world.  It is eating for compatibility (without judgment) that allows our bodies to heal naturally. The world will naturally heal as we leave judgment behind and remember who we are:  We ARE one, We ARE the change – So BE IT!

When It Comes To Food – Its Not About Good or Bad – It's About Compatible…

http://www.yumsugar.com/Why-I-Stopped-Being-Vegan-35306835

Okay – Here’s my 2 cents or more:) I do something called “Food Compatibility Testing”. It’s an intuitive gift. Something I now teach others how to develop and use on their own. Through this process it has become very clear how different each and every “body” is, which shouldn’t be a surprise since our DNA is completely unique. Our nutritional needs change constantly depending on our physical, mental and spiritual health; even on what we ate the day before. Not one good food is good for everybody all the time; Not one good diet, not one good supplement, etc. After testing a load of people over the last year, it’s apparent that becoming a fully evolved vegan is a process. Eating meat is embedded in the human DNA from generations of meat consumption. Changing DNA is not something that happens overnight. It needs to be done gradually.

I became very curious about how many vegans had totally evolved vegan bodies and testing all the vegan athletes from the Winter Olympic Games this year. Out of the 10 I tested, only 4 were fully evolved. That means, either they are eating animal products on the sly or their body has a deficiency that can only be met by an animal. Does this mean an animal has to die – NO! The good news, this evolution is happening fast and even unconsciously. Some of my clients were surprised they had made the vegetarian Shift. I often hear after a session, “Wow – That’s why I just stopped wanting meat”. These are people without any concept of what a CAFO is. We have moved into a higher vibration and our bodies want to become lighter to ascend into this lighter energy. Animal protein is heavier than plant protein. Everyone can get along very well on a vegetarian diet now, which allows for cruelty free animal choices if one is inclined to look for them. For instance, local farm fresh eggs, yogurt, butter and cheese from animals raised humanly and lovingly will lovingly give back to us. I have neighbors with beloved chickens and goats. With our inborn intuition, we can learn how to test for cruelty free, GMO free, pesticide free, freshness, etc. When it comes to food, it is not about what is good or bad only what is compatible to our bodies. Can you feel the non-judgment in that?

First and foremost we should be loving towards ourselves and take the best care of our bodies. We cannot love anyone or anything without first loving ourselves. That means giving our body the nutrition it needs for optimum health, whatever that is and do it in a loving non-judgmental way. Judgment will not help any cause. We will always be judged by how we judge others. What I am talking about here is not a conflict of interest. Every being has the right to life, health and happiness. We can take care of ourselves and still insure this right.

On another note, let’s talk about balance. The over consumption of animal products has caused a major pH imbalance in this country which has led to chronic health issues in this country and others. All things happen for a reason. Every challenge we face is knocking on our door of awareness. As we become awakened and aware so does the world. If we can approach this collective experience in a non-judgmental fashion we can heal a nation, we can heal the world. If you want to know more, or would like to know if you are a fully evolved vegan, send me a message. Peace…

The Beginning

When a good friend, ask me  “when did all of this “health kick” stuff  kick in” and what was the catalyst – Wow, I really had to think about it.   The connection between nutrition and health was made years ago, when my children were small.  The original catalyst was my mother’s illness.  She had an inherited heart condition (I have as well).  I barely remember her not being sick.   I spent my teenage years helping my Dad care for a family of 7.   Of course, there is always silver lining, I also discovered my passion for cooking at a very early age.

I made a choice not to let my “bad genes” rule my life as it had my mothers.  She died way too soon at the young age of 56 after her 4th heart attack.   Her choices played a huge role in her state of health.  I’ll never forgot what her doctor said to me after she died – “It wasn’t the heart condition that killed her, it was her steady diet of whole milk, coffee and the 2 packs of cigarettes a day that killed her”.   I realized early on, “you are what you eat”.  I embraced the idea that my health was within my control.   I made the decision to better my odds of living a long, healthy life and the odds of my children as well.  I want to be here for my grandchildren (I have one precious girl so far).

After much soul-searching and years of just working to live.  I have finally decided what it is I want to do with the rest of my life – Bring awareness to as many people as possibly, to the crucial role nutrition plays in our very “being”.    Humans were masterfully designed by the master himself, to live happy and healthy.  We were also given everything needed on earth to heal ourselves mentally and physically.   Disease is not a natural state of aging – Not a natural state period!  What happened?   That is what I plan address on this blog as well share some great recipes, great quotes and have some great fun!

                          My Mission – To help as many people as possible make the food and body connection through conscious eating

                               My Hope – To see the cycle of disease end in our country and worldwide by making the shift to a plant-based diet.

                                   My Motto – The taste buds don’t care if it’s plant of animal as long as it’s delicious!

SAY NO to GMO – You have until February 27th to make your voice heard!

Government of the people, by the people, for

the people, shall not perish from the Earth”.

Abraham Lincoln

Make your voice heard at: www.federalregister.gov/articles/2011/12/27/2011-33009/dow-agroscience-llc-availability-of-petition-plant-pest-risk-assessment-and-environmental-assessment

 and at http://www.cornucopia.org/2011/12/action-alert-say-no-to-dow-chemicals-ge-corn-petition/ to sign a petition

 going directly to President Obama and US Department of Agriculture (USDA)
Learn more about GMO foods at http://www.saynotogmos.org/
 Dear Readers – I put in my 2 cents below  – Will you speak up?

With the ever-increasing cancer rates, obesity, and chronic disease in our country, I find it hard to fathom the connection between what we eat and our health is not being made.  Health care cost is at  epidemic proportions along with all the disease and with no end in sight.  According to CMS.gov the National Health Expenditure has reached 17.6% of the GDP and an average of $8,086 per person.   The answer is not in forcing people to buy insurance so healthcare providers can get paid for more open heart surgeries  and chemotherapy and big  Pharma can sell more drugs.  I very seldom watch TV anymore and when I do I’m amazed at the amount of drug advertisements.   Every other commercial is a drug for this and a drug for that.  Drugs companies spend billions of dollars convincing the sick, that they have the magic pill.  I was shocked the other day to hear an advertisement for the new drug “Provigil”, to treat “shift work disorder” – really?  Half of the 60 second spot was taken up with the side effect disclosure of which included death of course.  Who benefits from all this advertising?  I don’t think it’s the poor shift worker who now needs more drugs to deal with the side effects of his “shift work disorder” drug. 

The answer to all this madness is not in a pill –  It’s in preventing illness before it cost thousands of dollars.  The answer is in getting healthy.  Supply and demand still works.  Decrease the demand for a product or service and the cost goes down for everyone.

Studies have proven time and again, that pesticides and toxins cause cancer and disease, along with poor nutrition.  Maybe it’s  time our elected officials put our money where their mouth is – how about a few more dollars spent on subsidizing  clean produce?  You say America needs to get healthy and then you subsidize the very foods that are making us sick and fat, like GMO corn.

No benefit will be gained by promoting the market for GM food.  I read the news and I am aware of the problems already surfacing with cross contamination of organic fields for instance, and the fact Monsanto’s pesticide and herbicide formulas have produced crops more and more resistant to the pests and weeds they were designed to resist. The same has happened with antibiotics as the misuse of these miracle drugs has increased, creating stronger and more resistant strains of deadly bacteria.   Where does this end?  When our food source is gobbled up by super bugs or so contaminated it’s not fit for human consumption, or when a new bacterial epidemic wipes us out?

If the government is really interested in the health of America, you will not allow this deregulation.   Corporate profit is the only benefactor of such a decision.

Americans can no longer but on blinders and allow profit to dictate how we eat.   We have the right of not only knowing what is in our food supply, but the right to choose.  I choose good health for myself and by doing so affect the gene pool positively for the next generation.

Demand good food and the supply of bad food will end automatically.   Supply and demand – simple…..

Thanks for reading and sharing……And thank you “saynotogmo.org” for all of your important, thoughtful research.  I’m playing it forward.

With Patience

A New Year and A Fresh Start……..Change is the only Constant – Still

HAPPY NEW YEAR TO ALL!  I’m not usually big on New Year’s Resolutions, but the challenges I faced last year have opened my eyes and taught me soooo much.  My goal for this new year is to move forward in the new positive direction I have found.  I just feel in my bones this is the year for a massive shift into conscious eating.  That more and more people will be asking the question – “Is this food fueling my body or just my taste buds?” and will learn that both are achievable. This is the year America really starts to wake up and take responsibility for their health and happiness.  This is the year Americans take back the reigns from the medical and health care establishment and realize their health is within their own control, and it doesn’t come in a pill.  It comes from one of the greatest enjoyments in life – FOOD.  There is a simple answer to the Health Care Crisis in this country – GET HEALTHY!

We make a decision with every meal to kill ourselves with food or heal ourselves….. even if it’s an unconscious one.  What choice will you make this year?

My Goals for 2012 Are:

1.  To share information – not judgement.   Keeping in mind always, we are all teachers and students

2.  To be a loving and positive example

3.  To show kindness everyday of this new year

If you are ready for a change that will put you back in the driver’s seat and in control of your health and happiness, then the following link will give you a great place to start your New Year’s Journey!  Happiness is a choice and an easier one with a healthy mind and body.

http://pcrm.org/kickstartHome/messages/day1.cfm

P.S.  I recommend everyone watch “Forks Over Knives” for a little added incentive. This documentary shares the results of the largest and longest clinical study on nutrition and health ever – 20 years.  One of the most profound statements in this documentary goes something like this:  People will say eating a plant-based diet is very extreme.  Isn’t having your chest cracked open, veins taken out of your leg, and put in your heart a little extreme?  

Startin’ off the New Year Right with Good Food and Good Luck!

Lucky New Year’s Pie

Gluten Free Crust:                                                Preheat Oven to 400 degrees F

  • 1 ¾ cups of Bob’s Red Mill Gluten Free Flour Mix
  • 8 tbsp Earth Balance Butter (cold)
  • ½  tsp sea salt
  • 4 – 6 tbsp cup cold milk (vegan)
  1. In large bowl, blend salt and flour
  2. Chop butter in to cubes and cut into flour with fork until mixture is crumbly
  3. Make well in center of flour mix and add 4 tbsp of milk.  Mix well until dough holds together when squeezed. (If needed add more milk (1) tbsp. at a time).  Cut dough in half.
  4. Roll out each half between parchment or wax paper for a 9” pie crust.  Invert ½ into pie plate and finish edges as desired.  Refrigerate other half for top of pie.

Filling:

  • 1 bunch of collard greens prepared or 1 1/2 cups frozen
  • 1 can of black-eyed peas drained and rinsed
  • 2 cups of baked and cubed butternut squash
  • 3 leeks (clean and chopped – with a little green)
  • 2 shallots (minced)
  • 1 cup of wild rice cooked according to package
  • 1 cup button or baby bello mushrooms chopped
  • 1 1/2 cup vegetable stock  (Better than Bouillon)*
  • 1 cup SoCo coconut milk (reserve 1 tbsp)
  • 2 tbsp of olive oil
  • 2 tbsp of Earth Balance butter
  • 1 tsp fresh rosemary chopped (or ½ tsp dried)
  • 1 tsp or fresh tarragon (or ½  tsp dried)
  • 2 tbsp of oat or rice flour
  • ½ cup white wine
  • 2 dashes of fresh grated nutmeg (or ground)
  • ½ cup grated vegan cheese of your choice (or real cheese for vegetarians)
  • 1 tsp sea salt and cracked pepper or to taste
  1. Cut in half butternut squash length wise.  Remove pulp and seeds.  Rub flesh with olive oil and sprinkle with a little sea salt and pepper.  Place flesh side down on cookie sheet and bake for about 30 minutes or until tender.   When cool enough to handle, remove skin and cut into small cubes.  Set aside.
  2. Cook wild rice according to package – set aside.
  3. Rice and squash are cooking.  In large skillet, sauté mushrooms, shallots and leeks in 2 tbsp of olive oil and 2 tbsp of butter and a dash of sea salt for a few minutes then add herbs.  Stir frequently until leeks are translucent and mushrooms have released their moisture (5 minutes or so).
  4. Add flour to mixture stirring for a minute until well blended.  Deglaze pan with wine and add broth. Simmer and reduce for a few minutes. Gradually add milk stirring constantly until sauce is thick, but pourable (add more milk if necessary).  Stir in a couple of dashes of nutmeg.  Add salt and pepper to taste and set aside. (Taste!  It will probably not need salt)*
  5. In large bowl blend together gently, collards, peas, squash and mushroom leek mixture.
  6. Sprinkle ½ of grated cheese on top of pie dough and spread veggie mixture evenly over cheese.  Sprinkle other half of cheese on top of mixture and gently lay other half of rolled out dough on top. Pinch edges together.  Brush top with milk and pierce a few times with a sharp knife to vent steam.
  7. Bake at 400 degrees F for 30 minutes then reduce to 350 degrees for 30 minutes or until golden and bubbly.

Note:  This recipe is designed to use leftovers, so feel free to use whatever is in the fridge or frozen vegetables.  The mushroom, leek, and shallot sauce will be delicious with just about anything! Add a little more milk for a crazy good cream of mushroom soup.  If you’re in a hurry, buy ready-made crust and make it easy on yourself.  Or if you are like me and just love being in the kitchen, nothing beats made from scratch!  Oh, BTW – Everyone loves this pie – Vegan or Not!

*If on sodium restricted diet – dilute bouillon by half.

Stay tuned for plenty of amazingly delicious plant-based recipes and healthy information.  Boring is not in my food vocabulary.

Obesity and Malnutrition

Could it be that obesity is actually a result of malnutrition and a body’s attempt to survive at all cost?  Just hear me out.  Hunger is an automatic response to the body’s need for nutrients (not just food).   In our fast paced, “fast food” society, we consume more empty calories (no nutrients) than ever in our human history.  The body screams with hunger pains – feed me, feed me and so the body keeps eating and eating.  But all it is getting is calories with no substance – way more calories than it needs and it’s still starving.  And to add to the problem, the excess animal protein in our standard American diet along with processed carbs and sugars throws the body so out of balance that pH, blood sugar, insulin and hormones are completely out of rack.   So along with obesity, comes chronic diseases like diabetes, heart disease, cancer, osteoporosis, all kinds of digestive disorders, etc. etc.

There was a time when we grew our produce and supplemented our meat.  Now we grow our meat and supplement our produce.   Or even worse – eat no produce.   I’ve been at my sister’s a lot lately helping take care of my grandmother in her final days.  She’s 96 and grew up in a whole different era when families actually grew food from the earth, cooked and ate around the family table.  The contrast between my Grandmother’s diet and what my sister’s family is eating is staggering.   Eating a vegetable or fruit is rare and fast food is the usual fare in this house.  Even the youngest at 1 ½, is fed primarily highly processed, packaged, toxic food.   Of course, you can’t change what you don’t know.  Media and commerce has done a very good job of selling these empty calories.  Even so, I think most people real agree vegetables and fruit are important.   What they don’t know and the main media is not telling (look at all the advertising dollars they would lose!), is what they’re eating is actually poison and is leading them down a path of misery and disease.

Could eating mindful actually solve the obesity epidemic?  Maybe just asking ourselves “is this food nourishing my body” every time we shovel something in our mouths, could change the way we eat.  It worked for me.  I’m not saying I never eat anything unhealthy, but this question keeps me balanced.  Good food for thought. 

Check out this healthy, delicious, soul warming soup:

 

Hearty & Healthy Potato Leek Soup

 

3 tbsp safflower oil or organic canola

1 small head of Cauliflower (chopped into small pieces)

2 medium russet or Idaho potatoes (cubed)

3 leeks (cleaned well and chopped – remove tough dark green stalk)

2 cloves garlic (minced)

2 stalks of celery (chopped fine)

4 cups vegetable broth (Better than Bouillon)*

 1 cup unsweetened plant-based milk

1 tsp dried thyme

1 bay leaf

1 dash of cayenne

Salt and Pepper to taste

 1.     Add oil to large soup pot over medium high heat.  Add leeks and celery and a dash of salt and sauté for a few minutes.  Add garlic stirring a few times and then cauliflower and potatoes.  Add 1/2 cup of broth, lower heat and steam for about 10 minutes.

2.    Add rest of broth, thyme, bay leaf and cayenne.  Simmer with lid on for about 20 minutes until cauliflower and potatoes are tender.

3.    Remove soup and process in batches for a creamy texture.  For a more chunky soup (my favorite) process half. 

4.    Pour back into pot and add milk.  Re-heat gently.

5. Add salt and pepper to taste* (Taste First! – will probably not need more salt)

*If on sodium restricted diet – dilute bouillon by half

 

Reasons for Vegans

MARKET STREET COOKING CLASS – September 10, 2011

“REASONS FOR VEGANS”

I’m counting down the hours to my debut “Vegan” cooking class.  Here’s the kicker – The students are mostly non-vegans.  I’ve always loved a good challenge!  Over the last couple of years, I’ve been obsessed with making vegan fare that appeals to the masses.   My motto is, “The taste buds don’t care if it’s plant or animal as long as it’s delicious!”.  So what did I do, I peddled my food to Market Street and SOLD!  The only requirement is I couldn’t use “Healthy or “Vegan” in the title of my class (a little tricky, but doable).  The following is what I hope everyone in class will take away along with my “Coconut Sweet Potato Pie” recipe. I promise your holiday guest will be begging for this recipe – vegan or not!   (See Recipe Below)  Stayed tuned for the highlights and more recipes from this class and others.

While researching a solution to my own weight issues, I discovered the link between obesity and our acidic American diet.  Like many women my age, I had gained 20 lbs. it seemed overnight.  What I discovered is our country’s animal based diet is making us sick and fat.   Obesity is a result of a body out of balance and one of the first signs of chronic illness.  Without going into too much detail, our bodies have an optimum pH balance. We pay attention to the “pH Balanced” when purchasing hair and skin products, but don’t think twice about how the pH of the foods we eat affect our body.

Our insides are pH sensitive just like our outside.  If acidic products destroy your skin and hair can you imagine what’s going on inside?  All animal products are on the acidic side of the pH scale with very few exceptions.  Most sugars and saturated fats are acidic.  I applied what I had learned and in the end, I lost the 20 pounds in short order.  Now my problem is keeping weight on!  It’s great to know I’ll never worry about my weight again.  The answer is a simple as, eating more often, eating more plants, walking in the sun, and “down time”.

Plant based proteins are less acidic, easier on our bodies and the fact is we need way less protein than the average American diet consumes, (mostly from animal sources).  These proteins also contain the unhealthy saturated fat, linked to heart disease,  among other killers.  Even while the USDA recommends drastically reducing saturated fat, they do a good job of veiling the sources of this fat by giving it technical names like cholesterol, saturated fat and “solid fat”, instead of calling it “animal”.  (Ask me about where the majority of government food subsidy dollars go). This excess protein taxes every digestive organ – the pancreas, liver, gallbladder, stomach, kidneys. 

The average American eats 3 x what the body needs in protein. This excess animal protein is linked to an increased risk of osteoporosis (mineral loss as the body leaches calcium from our bones to neutralize the excess acid in our system).   This would explain why osteoporosis is on the rise in our country even with a huge emphasis on dairy (which is also protein).

 Breast cancer, kidney disease, cataracts, arteriosclerosis; among other chronic diseases have been linked to excess animal protein.   A 120 lb. woman needs about 50 grams of protein a day (1 – 5oz. chicken breast and a cup of lentil soup).      Sadly, Americns have been conditioned to include animal protein for breakfast, lunch and dinner.   Only until recently has vegetable sources been acknowledged as acceptable sources of protein by the USDA and the information is vague.  When in reality,  the 9 or 10 essential amino acids not produced by the body are readily available from plant sources.  

Soybeans, quinoa, greens (kale, collard, mustard, spinach, etc.) and potatoes are great examples of plant-based foods packed with these essential amino acids.  The foods on the menu for this class alone, provides approximately 44 grams of protein and all essential amino acids!  The fact is – we have a biological requirement for amino acids (the building blocks of protein), – NOT PROTEIN, according to Madelyn Fernstrom from the University of Pittsburg.  You can choose to get your amino acids from plant or animal.  Check out “Forks over Knifes” and the “China Study” for more clues to good health.  Another good study resource is www.vrg.org.  All information is referenced.  

There’s a big misconception that vegan and vegetarians are protein deficient.  Not true.  A plant-based diet with variety can have all the protein a body needs.  The fact is, vegetable protein is a superior, cleaner protein.  Just ask famous marathoner Scott Jurek, or tri-athelete, Brendan Brazier  what gives them their edge.  And, if you need another reason for adding more plant-based meals to your diet consider this – how about cutting your grocery bill in half and doing your part to save the planet and the animals.  

To raise a cow for slaughter, you have to feed and water the crop and then feed and water the animal.  Much more cost-effective feed just feed and water the crop!   Another plus, plants are whole foods packed with fiber that fill you up and keep you satisfied.   No more dieting! – Eat as much as you want – Never be hungry.!  And, plant-based protein can be up to 50% less expensive than animal based protein.  How does it stack up?

4 oz. Salmon @ $3.00 per serving    = 22 grams protein, 2 grams saturated fat

4 oz. Porterhouse Steak @ $4.00 per serving = 22 grams protein, 9 grams saturated fat

1 cup lentils @ 20 cents per serving = 17.9 grams of protein, 0 grams of fat

We have the solution to America’s Health Care Crisis – GET HEALTHY!  “Supply and Demand” still works – Lower the demand for healthcare and the cost will plummet.  Demand “good food” and the “bad food” will disappear.  President Bill Clinton is a prime example of how you can eat your way to good health.  Good food for thought…….

 

 

Oat Pie Crust                                              (Preheat oven to 425 degrees)

 

Makes 2 crust

1 ¾ cup oat flour (Bob’s Red Mill)

2 tbsp dark coconut palm sugar

¼ tsp sea salt

6 tbsp Earth Balance Vegan Butter (cold)

¼ cup ice-cold water more or less

  1.   In food processor add flour, salt and sugar – pulse a few time to mix.

2.  Add butter and pulse until butter is roughly cut in (8-10 seconds).

  1. Turn processor to on and add water slowly through feeder tube until dough begins to clump and cleans the edge of bowl. (DO NOT LET FORM A BALL).  If too wet and sticking to sides add a little more flour (1 tsp at a time).  If too dry add more water (1 tsp at a time.

  2. Remove from processor, knead dough a few times and cut in half.  Press each half into a round disk, wrap in plastic and let rest in freezer for a few minutes while toasting pecan, coconut mixture.  (Freeze one)

  3. Roll out onto floured parchment for a 9” pie crust. Transfer to pie plate and finish edges as desired.  (I like to place my pie plate upside down on to rolled out dough and then flip it, press it into place and peel off the parchment – BAM!)

  4. Bake at 425 degrees for 10 minutes.  Move to cool spot while you make filling.

Note – You can make this in a bowl.  Just mix the dry ingredients together.  Cut in butter with hand mixer or 2 knives.  Make well in middle of dough and add water.  Mix until it holds together.  And, of course you can buy a gluten-free crust from your local whole foods market.

 
 Sweet potato Coconut Pie                                             Preheat oven to 375 degrees

4 tbsp Earth Balance Butter

1/2 cup coconut flakes

2 tbsp ground flaxseed

1/2 cup chopped pecans

1/4 cup brown sugar

1/8 tsp cardamom

1/2 cup low-fat coconut milk

1 tbsp lemon juice

3 tbsp. dark rum

1 tsp vanilla extract or flavoring

3 tbsp Grade A pure maple syrup

3 tbsp coconut palm sugar or Stevia

2 cup sweet potatoes (prepared fresh or canned)

1 ripe banana smashed

2 tbsp arrowroot powder

2 tsp baking powder

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp sea salt

  1. Make pie crust first.
  2. In large sauté pan over med high melt butter.  Add coconut, flax, pecans, brown sugar and cardamom.  Toast mixture for 3-5 minutes until sugar is caramelized, stirring frequently (do not burn pecans).  Set aside.
  3.  In large mixing bowl, whisk together, milk, rum, lemon juice, vanilla, coconut palm sugar, maple syrup. Then mix in sweet potatoes and banana.
  4. Blend together in small bowl, arrowroot, baking powder, salt, and spices.  Add to wet ingredients and beat mixture until light and fluffy about 3 minutes.
  5. Spread pecan mixture into bottom of prepared pie crust and pour sweet potato mixture evenly on top.
  6.  Bake for 45-50 minutes or until crust is brown and pie is set (doesn’t jiggle like jello).

Serve with a simple, elegant cream cheese drizzle (see below) and garnish with pecan halves.  I promise your holiday guest will be begging for this recipe – Vegan or not!

 

Cream Cheese Drizzle                   (enough for 1 pie or cake)

 

¼ cup Earth Balance Vegan Butter (soft)   4 oz Tofutti Vegan Cream Cheese

3  tbsp confectioner’s sugar                           ½ tsp vanilla extract

1 tsp fresh lemon juice                                   (a little water if you want it thinner)

In small mixing bowl, whisk all ingredients until very smooth a creamy.  Drizzle over your favorite pie or cake.   How about some homemade cinnamon rolls…yum.

 

 

Is the FDA Really Working in Our Favor?

I was just watching a little T.V. today by default.  I decided to check out some new Yoga.  I’m not going to name the channel, but I was a little disappointed to see commercials for lawyers on this particular one.  They were soliciting to potential clients who have experienced the devastating effects of  various “FDA” approved drugs: such as,  malformaties and  birth defects,  heart defects, spinalbifida, just to name a few.  Then it hit me, these guys are advertising lawsuits against big pharmaceutical companies.  Yes, they are still ambulance chasers, but they do make a point.  The FDA approves these drugs that line the pockets of these lawyers.  It amazes me that I can’t buy real organic almonds, but I can get any doctor to prescribe these toxic drugs – so toxic that the side effects make billions of dollars for lawyers.   Just Food for thought.

About

I’m not surprised my passion and purpose revolves around food – We’ve been in love for a very long time. I discovered, at about 11 years old, I was CRAZY about cooking while spending time in the kitchen with my father preparing meals for our large family of seven. I took little miss “susie homemaker” VERY seriously.  I remember my Dad would take my creations all over the neighborhood (I pretended embarrassment).  Over the years I have always found immense pleasure in the loving preparation and celebration of food.  I get a huge kick out of re-vamping old family favorites into new, delicious healthy traditions that shut everyone up! In the silence the appreciation and love of the food can be heard.  Of course, I never share the “healthy” part until the plates are empty…

The “food and body” connection clicked in for me early in my adult life, watching my mother struggle with and die young of heart disease (1 year younger than I am today on Labor Day).  It hit me then, this was not natural and her doctor confirmed her lifestyle was a major contributor to her chronic conditions.  It would be many years before I realized my love for cooking and my mother’s experience had led me directly down the path that would become my life’s work.  I believe that all experiences in life happen for a reason.  Looking back I can see the synergy of events (hind sight is 20/20 – right?). One thing I know for sure – when you find your passion and passionately eat, sleep and work it, it will lead you directly to your purpose and that will lead you to joy and abundance (and I’m not just talking about the green kind).  As an accomplished plant-based chef, I have been sharing the delicious, healing power of food through public and private cooking classes and seminars for years now.  My favorite title; The Plant-Based Chef for Meat Lovers and Vegetable Haters…

This passion for healthy cooking has also been extended into volunteer work.  One of my deepest desires is to witness in this lifetime the end to our healthcare crisis and world hunger.  Just because people are well fed, doesn’t mean they are nourished.  Health and malnourishment cannot co-exist.  I have been blessed to take part in the re-vamping of the local food pantry where I live.  It is now a remarkable “Nutrition Center” that focuses on “real food” (lots of organics); fresh produce, whole grains and staple cooking ingredients.  I look forward to seeing this concept take off nationwide.  And of course, learning how to cook is KEY to the success of these programs.  One of the reason’s we are in this health care crisis boat is we have given over control of what is in our food.  Cooking from scratch restores control.  I share my love and talent through volunteer culinary classes at various community outreach centers locally.

As we all know – one thing leads to another and the chef experience was just one layer of this amazing journey. A life-long love affair with food has led me to the most surprising “Revelation” of all! Our body knows exactly what foods it needs and doesn’t for optimum health at any given time. Food is not just our fuel, it’s our “tool kit” for repair and maintenance. If we can know what this amazing, miraculous machine knows, we can be in control of our health. With that revelation, the “Intuitive Chef” was born and since many have enjoyed the health advantages of very specific; “unique to their body only” Food Compatibility Testing.  The process is called “Food IS Talking” and it is gaining momentum worldwide as the world becomes more and more aware that our collective state of health is not improving but deteriorating under our current health care system.  We are looking for real answers.

I knew when this revelation appeared, “the gift” was meant to be shared.  And so it is!  “Food IS Talking” workshops are now available worldwide in public venues, personal one-one-one workshops and online via Skype and video conferencing. Don’t we live in a magically time!  We can learn just about anything the world has to offer without leaving our chair. This is an intuitive process anyone can learn – It’s only a matter of flexing and building the natural intuitive muscle we were born with.  It is my purpose and sheer joy to share this revelation with the world.  Health is Freedom Baby!

Peace, Joy, LOVE & Health! – Intuitive Chef Gail

"CHANGE" Is the only constant

I’m sure that quote belongs to someone and how very true it is.  Nothing ever stays the same.  But even so, we try to make time stand still and resist change even to our detriment.  Some never realize their dreams for this fear of jumping off life’s little cliffs.  Why is stepping out of our comfort zone so intimating even when we know what it is we should be doing?  Is it the fear of failure?  Is it laziness?  Why do some people appear to be fearless and some hang on for dear life?  These are questions I’m asking myself.  You see – My safety net has been yanked and I’m free-falling……

For the first time in my working life, from the tender age of 14 to 53, I’ve had the sickening experience of being fired.   Just like everything thing else, I’m sure this gets easier with practice…lol.   I’ve spent a little time feeling sorry for myself, but the truth is,  I know deep down, this is the best thing that could have happened.   I don’t believe in coincidences.  I believe the universe is working in my favor and God has a plan.   This job was the safety net keeping me from making the 100% committment necessary to create a new dream, a new reality.  Without this push or more like a shove, I would probably still be hanging on with one hand and only dipping my toes in the water of change.  I would still be “standing still”.  Thank goodness God knows what’s good for us!

This whole experience reminds me of my first skydive.  What was I thinking – I’m terrified of heights and flying.  I’ll never forget sitting in the doorway of the plane with my legs dangling over the edge, knowing I was going out of this plane (didn’t have a choice at that point) and scared to death!  The look on my face says it all.   As soon as I was out, my face went from terror to ecstasy in a second (have it all on film..:).   I was free-falling and having the time of my life.  I’ve never felt such freedom.

The good news is,  I know beyond a shadow of a doubt what it is I want to do – what I was born to do.  What I’ve always loved to do – COOK.  Even as a young adult, I made the connection between nutrition and health.  I read somewhere a long time ago, when considering a career or career change, think back to when you where 10 and what it was you were passionate about.  It was cooking for me.  This was an activity I shared with my Dad and I’m sure I inherited the “chef” gene from him.  He’s a fabulous cook.

So,  I have an assignment remember?  Bring awareness to as many people as possibly, to the crucial role nutrition plays in our very “being”.  Show others how to make delicious, healthy food and pass on all crucial information that promotes good health.   And, maybe, just maybe,  earn a living doing something I’m really passionate about that actually gives back.

“TODAYS “FOOD FOR THOUGHT”   You may have heard – Jamie Oliver’s Food Revolution has been canceled.  I’m really bummed about that.  He had a format for bringing massive attention to a huge problem – Childhood Obesity.   He brought to light one of the most disgusting processes I’ve ever seen (the “chicken nugget” show runs a close 2nd).  Have you ever wondered were the beef in your favorite fast food burger comes from and why it taste different?  After seeing this – you have to wonder why his show was canceled.  Maybe blowing the whistle pissed off a few big sponsors?  Read below and may you never eat another.     

Follow link for the story and hang on to your cookies!   http://www.grist.org/article/2010-01-05-cheap-food-ammonia-burgers

I will be writing a cookbook along the way geared toward disease control. Stay tuned for excerpts and recipes.

 

Cheers!