Your Health is on Your Plate
"...since September 2009 I have lost over 30 pounds following her very easy and realistic recommendations for a healthier life style." D.Y."I love that you give so much real information while making it so easy to "digest"! Great blog!" --Rowie from http://rowieonpendertime.blogspot.com/
Your Health is on Your Plate
YOUR HEALTHY PLATE: PURPLE CABBAGE SALAD
Gorgeous red cabbages arrived in our CSA boxes this week. Here's another gem from Toby!
1/4 cup olive oil
1 cabbage, shredded
1 teaspoon nutmeg
3 tablespoons apple cider vinegar
3 tablespoons honey
1/2 cup raisins
2 Granny Smith apples, cored and diced
Cook on the stove on high heat for 10 min, mixing frequently. Then bake, covered, at 400F for 1 hour.
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If you've never been on "Your Health is on Your Plate" before, and you're not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!
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Then, scroll down and check out "A Milestone Celebration -- Your Favorite Posts" to find a list of great blog entries!
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True Confessions: My Diet and My Lab Test Results
Folks often make assumptions about what I eat. In recent weeks it’s been announced (in my presence, and not by me) that I eat vegan, as well as Paleo, that I follow Weight Watchers, and that I’m just lucky, whatever that is, so I can eat whatever I want. In a funny way, this last part is true; I do eat whatever I want. It’s just not what you might think I want. When I’m at the grocery store, neighbors often try to to take a nonchalant peek into my grocery cart. So I’m going to spare you the trouble and explain it myself, right here and now.<< MORE >>
The Enemy of Progress
Today I’m going to share an idea that shows up in all kinds of places, including how we eat, and how we move and, most especially, how we think. Here it is: Perfection is the enemy of progress. << MORE >>
Black-Eyed Peas, Vegetables, and Pasta
The chickens are currently poking around out back on this sunny Cleveland day in January. A large roasting pan swirling with turkey carcass and partially gelled stock, to be warmed and then strained this afternoon, lies in wait on the cold, cement floor in the garage. A soup pot filled with at least a gallon of vegetable-bean soup lies adjacent, soon to be poured into large glass jars, and then stored in the freezer. Chief Cook-and-Bottle-Washer made it on Friday, and it is GOOD! Here is a little something similar sent by longtime reader Jean N. << MORE >>
Decorating Yourself from the Inside Out
Have you ever heard of using complementary colors to decorate? Consider the impact of a bunch of lavender stalks, tied with a blue ribbon and placed on a lemon-yellow tablecloth. Or a green pillow to make that red couch really SING! Now imagine a bowl, maybe white or orange, and filled with sweet potatoes and kale. << MORE >>
YOUR HEALTHY PLATE: Dr. Bradley’s Smokin’ Collards
According to my esteemed colleague, Dr. Linda Bradley, who had the vision and inspiration to purchase and prepare 10 pounds of collards for a vegan Christmas dish, her entire family ate every morsel! Here's the recipe:<< MORE >>
Gifts of the Season
Last night, four friends enjoyed an evening of good food, friendship, and festivity. It started as any ordinary outing might, with a time, and a place, and a plan. But somewhere along the way we took a detour, and time disappeared. Time moves forward, always forward, faster and faster it seems, but last night it slowed, or ceased altogether, as we settled in to enjoy the season and its gifts. << MORE >>
YOUR HEALTHY PLATE: Cauliflower/Potato Latkes
Try these latkes sometime this week when you're ready for a change.
2 cups raw cauliflower cut into tiny bits
½ teaspoon each of turmeric and cumin
1 teaspoon garam masala
If you don't have garam masala, double the turmeric and cumin, and add 1/2 teaspoon cinnamon.<< MORE >>
The Solution to Deprivation Can Never be More Deprivation
In our society, we view obesity as due to overindulgence. We see fat people as having failed themselves in some fundamental way. We consider our overweight selves as weak, as unable to control our desires. That’s pretty bad. To me, that’s heartbreaking. The solution to denial is not even more denial. << MORE >>
YOUR HEALTHY PLATE: Fermenting Cabbage x 2
A couple of months ago I pulled the last 2 cabbages, sliced them thinly, and mashed them, with 2 tablespoons of salt, in a large bowl with my fist. Once the cabbage was very soft and watery, I jammed it into a glass jar, picked away stray cabbage strands, closed the jar, and placed the jar in the dark cabinet. A few weeks later there was sauerkraut; and there was satisfaction. We ate the jar's entire contents that evening.
Then I found this wonderful recipe. It's called kimchi, or you might call it sauerkraut with a smile. I noticed how similar it was to my simple sauerkraut recipe, and that's when I decided to plant more cabbage in next year's garden. Here is Korean kimchi: << MORE >>
A Slice of My Life
This week I was asked to come up with examples of things I am actually doing in my own life in the spirit of better physical, emotional, and spiritual health. Here are some of the ideas I shared.<< MORE >>
YOUR HEALTHY PLATE: Wednesday Night Vegetable Soup
Here's a great example of what real food is all about. Your great-grandparents ate this, it doesn't have a bar code, it will go bad if you don't cook and eat it, and each ingredient doesn't have its own ingredient list. << MORE >>
The Hierarchy of Carbohydrates
I’ve been thinking about an idea I’m calling “the hierarchy of carbohydrates.” It's based on the concept of dividing the large and grand category of carbohydrates into several discrete groups, each of which may affect insulin release differently. Use the hierarchy of carbohydrates to figure out your own best strategy for healthy living. Level 1 is stripped flour and sugar, and none of us should be eating much of these. Level 2 is whole grains, level 3 is root vegetables, level 4 is fruit, and level 5 is beans. Level 6 is green vegetables, and all of us should be eating plenty of these.
<< MORE >>
The War Between Shelf Life and Health
Let’s say there’s a guy in your neighborhood who’s a real troublemaker. Anytime something goes wrong, he’s right in the middle of it. Now you have two choices. You and the gang can banish him, send him away forever and forbid him to come around. Or you can get him to mend his ways and change. This is the story of fats and oils in manufactured, processed, food-like items. << MORE >>
YOUR HEALTHY PLATE: Butternut Coconut Soup
What's for Thanksgiving dinner today? Here's a delicious and different squash soup.<< MORE >>
My Healthy Plate? Try My Healthy Grocery Cart Instead!
The other day, a thought crossed my mind about the USDA's new MY HEALTHY PLATE -- we’re focusing on the wrong part of the equation. I have spoken before about my impression that the time for constructive decision-making about what we eat is not when it’s time to prepare the food. It’s when it’s time to purchase the food. MY HEALTHY PLATE is trying to capture the horse after it’s left the barn. In my humble opinion, we will get better results from learning to fill MY HEALTHY GROCERY CART. << MORE >>
YOUR HEALTHY PLATE: PEANUT BUTTER MOUSSE
This recipe comes from a friend whose young son cannot get enough of this great dessert! If you still haven't figured out what to make for Thanksgiving...<< MORE >>
Carrot-Squash Soup: Liquid Sunshine in November
This past week I found myself the proud possessor of a lovely hubbard squash. (Thanks, Beth.) Add to that the butternut squash that came in a CSA box last month, and the bags of carrots that continue to come every week, and which are piling up in the refrigerator, and “it’s time to get choppin’!,” as my dad says.<< MORE >>
YOUR HEALTHY PLATE: TOFU SALAD WITH TURMERIC
Turmeric is a great spice, beautifully deep gold in color, and with a great dusky, smoky flavor. Tofu takes on the flavors of anything you mix it with. Thank you to Andrew Weil MD for this recipe.<< MORE >>
How Much White Flour and Sugar Are Safe to Eat?
Today’s post is about how much stripped (refined) carbohydrate is okay to eat. Stripped carbohydrate means white flour and sugar.<< MORE >>
YOUR HEALTHY PLATE: POACHED EGGS ON A BED OF SWEET POTATOES
Many thanks to Nancy and Bob Charles from High Meadow B&B in Wallingford, Connecticut, for this wonderful recipe! First, cut a couple of sweet potatoes into thick slices and toss them with some salt and olive oil. << MORE >>
A Milestone Celebration: Your Favorite Posts
Drumroll please, YOUR favorite choices for BEST BLOG POST (in no particular order) are:<< MORE >>
YOUR HEALTHY PLATE: FALL SOUP
Just today, I got this recipe from a woman I work with. I arrived home to find my daughter frying onions. What's for dinner? I asked. I don't know, she replied, this is as far as I've gotten. << MORE >>
In Hot Water? Decrease Your Risk of Heart Attack
A number of genes, one of which was given the name chromosome 9p21, have been associated with an increased risk of heart attacks, strokes, and hardening of the arteries. Researchers are now interested in studying whether people with chromosome 9p21 can lower their risk of cardiovascular disease (CVD) with changes to their diets. They can.<< MORE >>
YOUR HEALTHY PLATE: Talia's Crispy Apple Cereal
You know how some of the best inventions happen by accident? So this past Sunday I decided to slice up about a dozen of the abundance of apples in my refrigerator and dehydrate them. I don't have a real dehydrator, so I used the next best thing -- the oven. << MORE >>
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