Michael Pollan's 'Food Rules'

An interesting animated video when it comes to the production of our food and the fossil fuel we need to do it.  Let alone the unspoken impact agriculture has on our environment.  We in the US really need to rethink how companies are growing our food and not let our current agriculture food framework dictate how we grow, eat and use energy going into the future.  Individual gardening is the first step in my opinion.  One can be very productive on even a plot of land the size of a car or two.  Turning this land that is currently mowed by gasoline and laden with pesticides into productive land to feed our mouth and our family's, organically.  Something to think about.

Michael Pollan's 'Food Rules' In Stop-Motion (VIDEO)

Granola Recipe

It is hard to find a good granola out there, for I have tried many.  I think it is a good idea to make your own, this way you really know what is in there.  Also, whether it is sugar, honey, agave, or whatever natural sweetener you put in, it is important to make foods to learn just how much ingredient for your own knowledge in order to make healthy eating choices.

This recipe is from a friend, who I think might just be the next Top Chef!!! haha  She is going to culinary school and definitely has some skills in the kitchen.  I have yet to try this recipe, but from what I could tell from her Facebook posts, people LIKE IT.

Try it for yourself!

Ruth Lin's Granola Recipe
Makes a big batch, feel free to halve the recipe.

• 8 cups rolled oats
• 1 cup sunflower seeds
• 1 cup sliced almonds
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 cup chopped cashews
• 1 1/2 teaspoons salt
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup honey
• 1 cup coconut oil
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 cup dried cranberries
• 1 cup dried blueberries
• 1 cup dried apricots, chopped
• 1/2 cup flax seeds

Directions

1. Preheat the oven to 250 degrees F. Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 40 minutes total. Stir once halfway through. Cool, then stir in the cranberries/dried fruit/flax before storing in an airtight container.   

Tips from Ruth:

"Since ingredients/nuts can be pricey, I just went to Trader Joe's for all of the ingredients...got a bag of mixed, roasted unsalted fancy nuts.  I also spent some time chopping them up, but I didn't mind. Added to the mix a separate bag of sunflower seeds, and got a bag of walnuts.  Trader Joe's sells 32 oz bags of rolled oats (FYI: it's supposed to be 8 cups, but I found that it comes out to more than 8 cups when measured out).  Trader Joe's sells organic virgin coconut oil now too. Even though it's a pricier granola recipe, I think it's well worth it!"

Macaroons vs. the Mini Watermelon

Today is Random Picture Day at FindingFoodorLove.  It's a battle between partially eaten macaroons from my absolute favorite French bakery, Vanille in Chicago (my taste of Paris), and our organic, miniature watermelon from the garden.  No philosophical insight here, just total randomness.  I think the watermelon looks like it has some inherent advantage, don't you think?  Interesting that the colors of my macaroons (red velvet, passion fruit with a hint of coconut, and pistachio *so tantalizing*) are the same colors as my watermelon!  Guess I was thinking 'watermelon' when I was buying the macaroons or more probably, I subconsciously like this color combination.

The watermelon, by the way, was so incredibly awesome.  It was juicy, crisp, sweet, and personal (I consumed 1/2 of the entire thing since it was so small).  I have to admit, the thirst quenching watermelon got me eating it more and more, but left my macaroons half eaten.

Because Your Baby's Worth It

And your baby's baby, and your future generations to come.

If you have been following this blog for awhile, you know that I do not support GMO (genetically modified), pesticides, toxins, even Monsanto.  However, the more I learn, the more I am realizing that although those are definite problems, the everyday toxins that are around us are also a big issue.  And that issue, it sounds, is getting bigger. Not to mention, cancer, obesity, fertility problems are only increasing, not decreasing.

For women, especially pregnant women or women in their child-baring years, this is even more important because we carry the next generation.  There is no mother in this world who would want anything less, that her baby would have the best possible chance of growing up healthy.

[This is going to be a sobering post, so read on if you are ready for it.]  According to an article (sourced below), scientists are becoming increasingly worried that even extremely low levels of some environmental contaminants may have significant damaging effects on our bodies, especially fetuses.  And the problem is that some of the chemicals interfere with our hormonal systems (or endocrine systems) that control our weight, biorhythms, and our reproduction.

Synthetic hormones are used quite often when dealing with the doctor. Steroid shots, drugs to alleviate menopausal symptoms, birth control, etc.  Some taken every once in awhile, but others, not so once in awhile.

Add to that exposure, perhaps what one may have encountered this morning on a run.  Breathing in pesticide laden lawns (and remember, you can't see the pesticides), then going to Starbucks and drinking the plasticizers from the tea cup (I think I will be limiting this habit from now on), and getting exposed to the wide array of ingredients used to perfume the soap and enhance the performance of the shampoo and moisturizer.  And do this day after day, week after week.  These repeated activities don't stay at "low" level exposures in the long run.

Some laboratory studies in mice, and some human subjects, have found that low level endocrine-disrupting chemicals induce subtle changes in developing fetus, having a significant effect in adulthood.

The EPA and FDA are responsible for banning dangerous chemicals and for overseeing food and drug testing.  Scientists and clinicians are concerned their efforts have been lacking, and techniques and methods of analysis for toxicology testing have not kept up since they were developed in the 1950s.

But the scientists haven't been quiet.  Professional societies representing more than 40,000 scientists wrote a letter to the FDA and EPA offering their expertise.  I hope the government will listen and respond.  As an average US citizen who wants to live healthy and be disease free, I want to be supportive of such research and efforts.  My future babies are worth it.


Source: Toxins All Around Us by Patricia Hunt, Professor of Genetics at Washington State University

Cold Feet and Hands

Cold feet and hands.  Most everyone has experienced this to one extent or another, especially when the weather starts to turn cooler.  I know in the last few weeks, my feet were cold even with wool socks on and it is only September!  But for some, the condition can happen in all seasons and during the winter months, it is really frigid and make a person more prone to getting sick.

Cold feet and hands are often due to poor circulation.  And as we get older, particularly when we become elderly, we need to do things to help our circulation (it just doesn't flow like it used to, haha).

I actually do a hot foot spa at night that really helps get the blood flowing.  All our main blood vessels flow through the feet, so if you feel cold, get some hot water and sink your feet in, you will feel an almost immediate difference.

What we eat makes a big difference for our circulation. 

1) Drink warm fluids and eat hot foods.  I remember how once I was feeling so cold but ate a salad and ice cream.  Dumb.  It takes energy to warm up what we consume to our body temperature.  This is why drinking cold water (with ice) when you feel cold is like taking the long, unnecessary route to work.  Drinking water is absolutely necessary and helps your circulation, but why make your body work harder to use it?

2) Eat arginine-rich foods.  Arginine, an amino acid, is suppose to help produce nitric oxide, which is said to expand diameter of the vessels, allowing more blood to flow.  Foods rich in arginine include peanuts, almonds, walnuts, Brazil nuts, soybeans, pork, beef, chicken, turkey, oats, wheat, barley, chickpeas, salmon, tuna and mackerel.

3) Eat fruits, vegetables, herbs and spices.  Food rich in antioxidants (particularly flavonoids) have been shown to improve the health of blood vessels.  Some of these foods include pomegranates, concord grapes, raspberries, strawberries, cranberries, cherries, apples, kale, broccoli, parsley, celery, onions, and chiles.  The herb thyme and cinnamon are also beneficial.


Source: 101 Optimal Foods by David Grotto
Related Posts: Cold Remedy II - How to Stay Warm

Pizza Dough Recipe

I have been making quite a few vegetable pesto pizzas lately with our abundant organic vegetable harvest coming out of our garden.  The vegetables burst with flavor, and the homemade pesto complements nicely.  If you follow my blog, I tend to limit my refined flour intake; however, every once in awhile, particularly with our vegetable yield, this pizza is a delicious meal to enjoy and savor.

My pizza in the picture is a bit messed up because I started cutting before realizing that I wanted to take a photo!  Alas, it is what it is, I guess I will just have to make more pizzas to get a better photo.

Some people have asked about my pizza dough recipe, and unfortunately, I don't really have a recipe for this!  But, this one below by Jamie Oliver is pretty close. 

Jamie Oliver's Pizza Dough

• 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon raw sugar
• 4 tablespoons extra-virgin olive oil
• 2 1/2 cups lukewarm water

The directions can be found on the foodnetwork website: Jamie Oliver's Pizza Dough

I would do a third of this recipe if making one pizza.  I explore with my recipes, so just use it as a starting point.  You never know what you might discover!

One of my past posts on refined flour: Two Culprits to Low Energy and Burgeoning Waists

More Shanghai Food - Last One!

More food adventures in China: The Inventive Shanghai Soup Dumpling

Unfortunately I did not write down the name of this restaurant, which was located in the outskirts of Shanghai but wanted to feature a few photos.  It was a local restaurant in a middle class neighborhood.

I really liked this vegetable dish - really great for vegetarians!  I plan to make it sometime because it was so simply prepared but so good in flavor and healthy.

The dish contains some type of Chinese vegetable, but like spinach (I plan to substitute with spinach since that is easily available to me in the US).  There are scrambled eggs and a sea mushroom, well in Chinese, it is called moo-er.  It comes dried in Chinese grocery stores and one thing to note that eating a lot of this thins blood.  So, certain people actually need to make sure they don't consume too much dependent on their blood situation.  We ended up ordering this twice because it was so good - when we returned to the restaurant.

 

This dish was a favorite of mine.  It had squid, green beans, potatoes, and an interesting garlic stalk.  The garlic stalk was crispy and mild in flavor.  I hope to grow these because I have never seen them in the grocery store! (I heard you just bury the garlic head, will need to verify)

And, lastly, a fried fish and potatoes dish.  Not healthy, but it looks nice, so thought I would add it.

Yang's Fried-Dumpling Restaurant Review

Check out previous posts for more food adventures in China: The Inventive Shanghai Soup Dumpling.

While I was trying to maximize my intake of soup dumplings, I went to a place called Yang's Fried Dumpling on recommendation from a friend.  This place was so good, that our group went back another 2 times after our first visit.  I think my photo taken was during our second trip since I (and my brother) could not get enough of it.

 
This dumpling is pork filled, and is pan fried with sesame seeds on top.  So tasty, so flavorful, so cheap.  Crispy on the bottom, soft on top, juicy on the inside.  Since it is not fried, it doesn't dry out your mouth.  It is a perfect combination of crispy and moist.  The place turns really fast and when people were done eating, we had to swoop in to take their seats.  If you don't, you will be left to eat, standing.

We also ordered a curry soup.  It was alright.  I liked the buns too much so didn't give too much attention to the soup...but if I were to have the soup on its own, it would have been a pretty good one.  I think there was too much competition at that meal.

Although Chinese cooking does use refined flours (as you have seen from my posts), many dishes are relatively light and balanced with different meats and vegetables.  The refined flours (aside from a huge bowl of noodles) are usually not too heavy, but it also depends on your desired consumption levels.  The meals at Yang's were not really balanced as you can see.

However, in total, we found it quite easy to order stir-fried vegetables everywhere we went.  The Chinese consume more vegetables on average than the typical American.  Chinese also consume much less meat.  I think it is still considered and priced as an expensive food.  And, if you add in all the walking people do around there, it is easy to burn off all the calories from your previous meals.  

Nanxiang Steamed Buns Restaurant Review

As I said in my previous post The Inventive Shanghai Soup Dumpling, the next few posts are about my food adventures through China and Taiwan.  We are still at Nanxiang Steamed Buns Restaurant in Shanghai, China.  This meal, you might say, was "epic" since we waited in all the wrong lines and ended up spending a pretty penny for all the delectable dishes, and left stuffed to the rim.

The review: a repeat buy, over and over again.  This place was really good, and the winding lines show it.

Photos with some commentary.

 This was a really well made BBQ pork bun.

This shrimp toast was out of this world!  I don't eat much fried food, as you know, but this was doubly amazing because they were shrimp balls with soup inside!!  These people know how to give little surprises in delicious ways.

You will see the glistening soup inside!  One of my favorites.  Flavors of toast vs. shrimp so balanced, salt and fried just right.

This is a soup that was very light.  Lots of deep flavor but the broth was cooked so clean, as you can see the bok choy pretty clearly!

These dumplings are stuffed with glutinous rice and meat filling.

The Inventive Shanghai Soup Dumpling

My blog is usually about finding healthy food, but given that I downloaded my pictures from the trip to China and Taiwan, I want to take a few posts to display some of the very traditional and very delicious food we ate on the trip.  First stop: Nanxiang Steamed Buns Restaurant in Shanghai, China.

One of my favorites is the Shanghai soup dumplings.  This restaurant is in the Yu Gardens and is famous for Xiaolongbao (小笼包), or referred to as Shanghai soup dumplings.  This restaurant is famous with locals and tourists.  The lines were winding around the restaurant, inside and out, no exaggeration.

Shanghai soup dumplings have a very thin wrapper skin with filling and broth inside.  It's a pretty ingenious invention.  Usual fillings are pork, crab/pork, vegetable, and other seafood combinations.  The little orange pepper indicated that my shark fin/crab/pork dumpling was on the right of it.  The shark fin soup dumpling is usually the most expensive and to be savored.

I also should add, we went all out for this meal, so that basket below was a personal basket.  All mine!

When you eat the Shanghai soup dumpling, you usually use a soup spoon, put the dumpling on the spoon, add the vinegar/ginger condiment, and then bite a hole at the top of the dumpling to let the steam out.  The broth inside can be really hot.  After you blow and it cools, eat while sucking.  A trick that takes a few times to get used to.

Here you find a MASSIVE soup dumping.  Note the little caution hot! sticker. haha.  And that broth is H-O-T.  I burned my tongue even after I waited almost 10 minutes to consume.  We had so much food (more to come in my next post), so although it was so well made, I don't think I really enjoyed it as I could have.  Need a repeat!

Food Encounters in Asia

It's been awhile since my last post!  I have been traveling a bunch and am now suffering from major jetlag, as I have started to compose this post at 4:41am.  I just returned from a trip to China and Taiwan.  Some amazing sights and sounds on that other side of the world.  The food, as with my other Asia trips, was an amazing experience.

A few food findings on my voyage through China and Taiwan:

1) Asian portions are much smaller than American portions.  In Hong Kong, we went to a restaurant called Dan Ryan (named and served after my beloved Chicago).  On the menu, there was a citing that said, "Warning! We serve American portions here!"  Hilarious!  Lo and behold, when that hamburger came out, it was rightfully portioned for the typical American.  It looked like a pound and a half of meat.  However, even with the restaurant's conscious decision of serving American sizes, the fries and slaw were only half of typical portions seen at American burger joints.  Conclusion?  If you are a picky American eater, that is mainly stick to the familiar like meat and potatoes ("new" is not in your gastronomical vocabulary), and want to lose some weight, try taking a trip to China.  Few familiar choices will be just what you need to melt off a few pounds!  And, for those who eat for adventure or love Chinese food, welcome to yummy galore!

2) Not a whole lot of meat.  Meat is somewhat sparse, except in all the amazing dumplings I consumed, which in that case was complemented by the pan-fried or steamed dough, oh, I am drooling right now.  Perhaps meat is still a delicacy given all the mouths to feed in China and Taiwan, leaving hunger to be curbed by noodles, dough and rice.  I find that particularly in Shanghai, rice must be asked for and is even sometimes forgotten by servers even though we ordered it.  One huge added benefit to eating in Asia is that people actually order vegetables (not lettuce), like a whole plate of stir-fried vegetables.  However, I have been to Asia with vegetarians and it is not easy to find them food.  Although vegetables are available and more abundant than in the US, most dishes of substance contain meat or fish/seafood (tofu is not seen as a meat substitute, and was never intended to in Chinese cooking!).

3) Self-control is absolutely necessary in Taiwan bakeries.  We were hungry when we first arrived, and started to walk through one of the suburbs in Taiwan foraging for food.  We came across a bakery called How Sweet.  We nearly bought every item in that place.  Certainly, I cannot vouch for the oil and dairy that they use in their baked goods there (I am a bit skeptical on their ingredients, actually), but boy, baked doughy, buttery bread with pork shreds on top took the cake home for me.  I am still a solid believer in healthy eating, but boy, God has given some people talent in making bakery deliciousness that melts in your mouth.  Not for the everyday, or even weekly consumption, but every once in awhile, especially if Taiwan is on your itinerary, save your calories for those Taiwan bakeries!

Don't have access to my travel photos on this computer, when I do get access, I will post a few pictures.

Okra-licious

Okra has come to be a favorite vegetable of mine.  Growing up, we never ate okra (for one it was usually over $2 a pound, a threshold my mom rarely crossed, and two, it was not a common Chinese vegetable), but just a few years ago, she started to buy it, and I had it for the first time on one of my trips home to visit. 

No turning back for this omnivore.  Okra is highly nutritious.   The vegetable is very popular among West Asians, Northern Indians and the eastern Mediterranean.  Okra is a really good source of fiber, vitamin B6, and folic acid (Ladies, you need folic acid!).  Really good for your intestinal tract. 

The taste might take a little getting used to.  If the okra isn’t chopped up, it has a bit of a gooey/sticky substance that holds the seeds in.  I have come to really like that part of the vegetable, but others may not prefer it as much.  When you buy okra, look for fresh green pods.   You don’t want too many dark markings on it.  You also want to look for smaller pods (3 inches or smaller), otherwise the okra becomes tough and stringy. 

Okra is versatile and can be cooked in a number of ways.  I tried this recipe when I held a dinner party awhile back.  I ended up making the dish a bit more complex than what I have posted below, but the base of it is here.  I think people like the way I cooked the okra, since it was somewhat clear from the remains of the dish that some people were “fishing” for the okra. haha

I would use a glass dish to bake in because the okra goo ended up burning on my metallic one.  I am saving you from the trouble.


Roasted Okra and More

Vegetables:
3 medium sized potatoes
3/4 pound of okra
½ bag of frozen edamame (or fresh)
1/3 bag of frozen corn (or fresh)
2 scallions

Roast potatoes and okra:
Put oven rack in middle position and preheat oven to 450°F.
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.

Cook the frozen stuff, edamame beans and corn, while potatoes roast:
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 4 minutes or follow instruction of bag, remove from heat and drain.
Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.

Combine all vegetables in your backing sheet, season with oregano, extra olive oil if needed, salt and pepper for taste.

Source: http://www.neurophys.wisc.edu/ravi/okra/
http://en.wikipedia.org/wiki/Okra

When Life Gives you a Lemon...

"When life gives you a lemon...squeeze it, mix with 6 ounces of water, and drink twice daily." - Jethro Kloss, Back to Eden.

Call it folk wisdom if you would like, but scientists are finding in their research that there is some real benefit from lemons.  Science is just catching up with what generations have been passing down.  I used to do some singing in choirs and have taken voice lessons.  One of the remedies I learned for prepping my voice was for the week/days before or right before a concert, take hot water, freshly squeeze lemon juice and add honey.  So good, and so soothing!  I loved it so much that I would drink it more than the concerts I sang in.  Guess I didn't sing enough to "have" to drink the lemon concoction.  Good thing I did and do, because fresh lemon juice has some real positive effects on the body, including the liver, the bile, and digestion.

Sick or getting sick?  Lose your voice?  The lemon concoction might help you get better, faster.

Lemons are a good source of vitamin C, a powerful antioxidant and anti-inflammatory agent.  Two compounds in lemons: limonoids and limonene.  Both have documented anti-cancer properties.  The peel contains limonene (just beware of the wax), and limonene is found to be preventative against liver, skin, lung cancers and against mammamory and pancreatic tumors.  In addition, drink lemon peel with black tea and it is a particular fighter against skin cancer.

I think my earlier quote says so much - life can be full of lemons, of things seeming so difficult, untimely, and unfair.  But, I think when we are given this chance to be tested, to grow as a person, the benefits surpass a life of only green pastures.  Not that we seek out the lemons in life, but perhaps the attitudes we face them with make a big difference on the outcome and on just how much stronger we get, whether we are willing to take the lemon.  Strength comes from the making.  So, don't pass it up!

Source: 150 Healthiest Foods on Earth, Jonny Bowden

Chocolate on the Dark Side

The national celebration of love has passed; however, maybe the chocolate shouldn't.  If you are a chocolate lover, this must be music to your ears!  A piece of dark chocolate a day, keeps the doctor away?!  Well, not sure I would go so far as saying that, but there has been talk about the health benefits of eating dark chocolate and recent studies that support some of the dark chocolate cravings.

Now, we are talking about dark chocolate here, not milk chocolate.  Milk chocolate has a TON of sugar, and anything with a lot of added refined sugar will make you tired, slow and fat.  Usually the sugar is what chocolate eaters love, but with some knowledge and a more conscious palate, I believe there is hope for renewed and re-purposed taste buds.  That is, taste buds that will desire food that gives energy rather than sap energy away and not leaving you tired or ready for nap time.

Cocoa and chocolate contain flavanols, a type of flavonoid.  These flavonoids act as a shield to protect plants from environmental toxins and help repair damage.  Our consumption of foods rich in flavonoids cause us to benefit from their “antioxidant” powers.  Antioxidants help our body resist damage caused by free radicals that are formed by normal bodily processes such as breathing and from environmental contaminants like cigarette smoke.  When the body lacks enough antioxidants, the damage from free radicals occurs, leading us to higher LDL (“bad)-cholesterol oxidation (oxidized LDL-cholesterol hurts the arteries) and plaque formation on the walls of the arteries (Source: Cleveland Clinic).  That's the scientific speak.  Sounds good to me.

Unfortunately, not all chocolate contains these flavanols because of the process chocolate goes through to become products sold on the market.  Cocoa has a bitter and pungent taste.  When cocoa is processed, makers remove the taste, thereby removing the flavanols.  The more chocolate is processed/refined (such as processes including fermentation, alkalizing, roasting, etc.), the more flavanols are lost.  Therefore, any dark chocolate is not sufficient, but overall, dark chocolate is better than milk chocolate.  Cocoa powder that has not undergone Dutch processing is also a better choice.  Dutch processed cocoa has been treated with an alkali to neutralize its natural acidity and is the familiar modern form of chocolate used in ice cream, hot cocoa and baking.

Finding least processed dark chocolate can be difficult.  Since practicality is always an issue, I still view dark chocolate sold in stores with some caution.  Perhaps it's time to get to the source--by taking a trip to West Africa!  Côte d’Ivoire is the top contributor of cocoa beans to the world, at over 35% of world's supply, and Ghana is second up, at about 20% (2006/7 season).  I'm just saying.


Sources: http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx
http://en.wikipedia.org/wiki/Dutch_process_chocolate
http://www.suite101.com/content/top-cocoa-chocolate-exporters-a25974

Happy Chinese New Year

Happy Chinese New Year to you!  This is a time when the Chinese, especially for all of China, takes a long break and spends the holiday with family and friends.  It's usually a two week holiday, which goes to show you that this is no small celebration.  The Chinese love to eat, and this is the holiday in which you bring out all the stops.  You serve chicken, duck, fish and pork among the other delicacies including noodles!  These foods all symbolize something, or at least someone way back when made it more meaningful (and easy to remember) by putting together the associations.  That was kind of smart...

If you can remember them.

The ones that I know of (and the American sites I looked at all have different explanations; I should have asked a Chinese friend from China, but alas, he/she is not sitting here) are that the fish symbolizes prosperity, because the old Chinese saying directly reflects it (Mandarin: nian nian yoh yuhr).  And, you serve the fish whole.  Usually the most senior person gets to eat the head.  So, if you find yourself dining with a Chinese family, don't snag the head until the most senior person (and all those more senior than you) has indicated he/she would be better without it. 

The other is noodles.  Long noodles symbolize longevity.  We typically make super long noodles and eat in a delicious broth.  Our noodles are homemade, and I know that I have done a good job when they are super gummy.  Yum!

Whether you are celebrating or not, it's a fun time to go to your Chinatown and check out any festivities that might be going on.  People are typically very *happy* around this time!

Ode to Mr. Strong and Eggs.

 

Remember Mr. Strong?  I loved the Mr. Men series by Roger Hargreaves as a kid.  I think growing up, I would try to borrow every book in the series at the library.  My most formidable memory from these books was just how Mr. Strong loved eggs and ate them all the time!  He was so strong from eating eggs.  And, my mom and grandma always said, you can eat one egg a day, it’s good for you, especially while you are young.

Awesome, gets me closer to living like Mr. Strong.

But then as I got older, there was a long period of time (and I guess it still exists) when people were saying how eggs were bad for cholesterol and not to be consumed often.  And gradually, my egg consumption declined…to virtually only times I went out for brunch, which didn’t amount to that often.

Well, times (and knowledge) are a changin’, and my understanding today is that eggs are good for one’s health.  According to multiple sources (see a few below), eggs are a highly nutritious food, probably the most nutritious that money can buy.  Each egg only contains 75 calories, and yet eggs provide all the essential amino acids and minerals required by the human body, and supply vitamins A, B, and D.  Bargain eating is what I look for – low calories for a lot of nutrients, and eggs totally qualify.  There is a belief that egg yolks lead to high cholesterol levels.  I keep reading/finding that egg yolks may actually lower total body levels of low-density lipoprotein (undesirable cholesterol), while raising levels of high-density lipoprotein (or good cholesterol).  We’ll leave it to the nutritionists to battle that out.

I often eat boiled eggs as part of my meals – it actually goes well with Asian food.  Or, put some salt and pepper and just that alone makes for a great snack. 

Source: Keeping Chickens, by Jeremy Hobson and Celia Lewis

Another source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=92

Who Doesn’t Want a Flatter Stomach?

As much as this blog is about food and healthy eating, a byproduct of eating healthy is our waist size.  If a person learns how to eat to satisfy his/her body needs, the “food cravings” are significantly reduced.  Sure, sometimes we do desire a dessert or something fattening, but those cravings will come less often and with less viciousness.

 

One friend inquired about how to have a flatter stomach.  His last name rhymes with “erdle.”  A few tips to a flatter belly:

1. Cut refined flours.  If you read this blog, you already know where I stand on this.  If you are reading this blog for the first time, check out my previous posts, and it will become apparent.
2. Going poop three times a day.  Kind of crazy, but if you eat a diet high in nutrients, vegetables with the right mix of grains, fiber, seeds/nuts, you will probably go poop after every meal.  Throw in a smoothie with real fruit and vegetables, and it’s pretty sure to come.  Keeping your “pipes” clean will decrease toxicity buildup, take up less space, and it is indication that your bodily digestive and related systems are working together and well.  I use this as an indicator for the kind of diet I am eating and how healthy it is. 
3. Drink enough water.  Water is essential to life.  Every body requires different amounts of water, but 2 liters a day is pretty average. 
4. Limit dairy intake.  Cheese and milk cause bloating.  I used to eat TONS of cereal and milk.  It was easy, fast and had long shelf life.  I have learned that cereal is not that healthy – think about it, it is processed with added sugar.  Cereal manufacturers fortify it, but these are not natural nutrients.  Perhaps OK as a supplement, but not OK as a mainstay.  Cheese adds to the waistline – I suggest eating cheese sparingly. 
5. Limit sodium.  High sodium diets cause water retention.  Water retention in your legs, arms, body is not healthy (it usually feels tight and stiff). 
6. Don’t skip meals.  For the meal you skip, sure, your stomach seems to be smaller.  But, right after you eat (and make up for the hunger), your stomach will probably seem and be bigger.  Eating every meal will keep your body on a consistent clock, avoiding your body to be famished or stuffed.  I believe it will help control how much you eat.  Breakfast in the morning gives you your base energy for the day – so don’t skip it! 
7. Exercises.  No doubt, for a sculpted abdomen, one needs to exercise.  Here is one exercise that is simple and has some amazing results.  Lay down on your back.  Bring up your legs to table top position, so you create a 90 degree angle.  Put your hands on your stomach for stabilization.  Hold this position for 15 minutes.  Try doing it multiple times a week. 

That’s it.  It’s that simple.  Definitely doable in a hotel room.  I can only hold for about four minutes right now…so if you can do it for 15, you are pretty amazing.

More info: http://www.webmd.com/diet/features/10-flat-belly-tips

No Impact Man

More than halfway through January - and only one post!  I guess I took a little break there.  But now I am back! 

Over the holidays, my family and I watched a really great documentary: No Impact Man: The Documentary.  The movie came out in September 2009, but still worth writing about.  The movie is about a guy in New York City who with his family (wife and young daughter) abandon their "high consumption 5th Avenue lifestyle" for a year, learning to live a life with no net environmental impact.  It was a gradual yet sacrificial process of forgoing take out, package waste, refrigerator and later electricity (now that is hardcore!).  Farmer markets along with flights and flights of stairs instead of the elevator became common in their everyday life. 

No doubt, these changes came with their frustrations and arguments in their married relationship, but the goal was to see what this new life was about, and ultimately a chance to help their family's (especially wife's) health and well being.  The wife, although not overweight, was facing a pre-diabetic condition.  The doctor said her diet (what she was eating and not eating) was a problem.  In her own words "averaging 20 shots of potent, iced espresso deliciousness every beautiful day...pastry mania and shame hangovers...usual afternoon Dunkin' Donuts high."  I think we are all familiar with what her diet was.  And, the thing is, most of us don't even realize it.  This very situation is what drives me to learn and share more about healthy eating. 

Another bit of learning is: what we see on the outside, may not be what is going on in the inside.  Quite frankly, this has application beyond food.  Don't let yourself or your loved ones waste away on the inside.

It was a movie that challenged me to think about the waste that I produce, the food that I eat, and what inspiration and passion can achieve.  The start of things that can change the world are usually small, but once the seed takes root, it can be explosive.

http://www.imdb.com/title/tt1280011/
http://noimpactman.typepad.com/blog/2009/09/michelles-lessons-from-no-impact.html

"No Impact Man" - Official Trailer [HQ HD]

Nuts – The Supreme Snack

Whatever your goal is – whether to lose weight, curb hunger, enhance your brain, like the nutty taste, nuts are the supreme snack.  I discovered this the last few years when I went to Trader Joe’s and stocked up on at least two different bags of nuts at my desk.  Around 3pm, I would get into the pistachios, sunflower seeds, pecans, or whatever I had.  My coworker was inspired so he brought in two HUGE (probably 3 pounds each) bags of peanuts and cashews.  And instead of congregating around the water hole, we congregated around the nuts. 

Today, I will focus on pistachios and walnuts.

Pistachios: Eating pistachio nuts is said to decrease coronary risk, improve total cholesterol and boost your immune system.  Unsalted ones are high in potassium to sodium.  They also have vitamin E (antioxidant), magnesium and phosphorus.  And, if you buy them shelled, you will not eat as many.  More labor intensive eating reduces the amount you eat.

Walnuts: Have you ever looked closely at the walnut?  It looks like a brain.  An age old belief is since the walnut looks like a human brain, it’s probably good for the brain.  Walnuts are loaded with omega-3’s and have more than any other nut. They have protein, fiber, calcium, magnesium and other minerals – and help with growth, reproduction, wound healing, peak brain function, and other functions.  I prefer walnuts with shells intact – it is much fresher than shells removed.  But, if you can only get your hands on ones with shells removed, buy those; it is better than not eating them.

Source for above: 150 Healthiest Foods on Earth by Jonny Bowden

Rotten Food -- You Want It

I have a theory -- if the food rots, it’s a good thing. 

I like grapes.  I also like tomatoes.  If you remember back in the early 1990s, if you (or your mom) went to the grocery store and grapes were in season, you would buy them, store them in the refrigerator, and after about 1 week, if you hadn’t finished them, they would have moldy stems and start to rot.  Today in 2010, I go to Costco, I buy their premium packaged grapes, store them in the refrigerator, and two weeks later, wow, they still look pretty perky…eerily perky. 

Call it genetically modified or laden with pesticides, conventional food today is WAY different from food our grandparents used to eat -- WWII somewhat marks the change.  Toxins and pesticides that were created in and for that war creeped into our food supply, increasing yields to feed the world but causing unknown impact on our bodies, our children's bodies and future genetics.

So, what’s my test?  If the food rots in my refrigerator after a few days or a week, it’s one good sign.  Not to say that just because food rots it must be good for you, but rather pesticide sprayed food usually takes longer to decompose, and the breakdown is not as moldy, crusty or slimy (hope you are not reading this over a meal!).  If you haven’t seen this, Morgan Spurlock (from the movie Super Size Me) tests McDonald’s burgers, fries and the rate at which it rots.  Take a look if you haven’t seen it before, and for those who have, it’s a good reminder.

http://www.youtube.com/watch?v=j-ljW5YEdao&feature=related