For Energy and Cardio Support - L-Carnitine

While I was going through Chemo I was advised to take L-Carnitine starting 2 days after treatment and up until my next treatment to help with low energy and reduce the possibility of neuropathy. I didn't feel overly fatigued, despite a dense dose regimen. Consult a nutritionist before taking this supplement if you are in treatment.

L-Carnitine is a substance that helps the body turn fat into energy. Your body makes it in the liver and kidneys and stores it in the skeletal muscles, heart, brain, and sperm.

Usually, your body can make all the L-carnitine it needs. Some people, however, may not have enough L-carnitine because their bodies cannot make enough or can' t transport it into tissues so it can be used. It has been proposed as a treatment for many conditions because it acts as an antioxidant.

The best food sources of L-carnitine are red meat (especially lamb), poultry and dairy, so individuals eating healthier diets with limited intake of these foods tend to have lower L-carnitine intake. Smaller amounts are found in fish, tempeh, asparagus, avocado and peanut butter. Diet alone can be insufficient to meet L-carnitine needs in states of depletion.

EFFECTS OF L-CARNITINE:

• Lowers total cholesterol and triglycerides, while increasing HDL ("good") cholesterol
• Inhibits seizures [De Vivo et al., 1998; Igisu et al., 1995]
• Helps protect the liver in patients taking Accutane and anti-seizure drugs
• Improves memory, attention and cognitive function; helps protect against brain injury and promote brain repair, particularly in the Acetyl-L-carnitine form [Igisu et al., 1995]
• L-carnitine inhibits the activity of excess thyroid hormone and reduces symptoms of hyperthyroidism
• Prevents cardiomyopathy induced by adriamycin (doxorubicin) [Anselmi et al., 1993; De Leonardis et al., 1985; Neri et al., 1983] without interfering with the anticancer efficacy of the drug nor promoting tumor growth [Peluso et al., 200 :347].
• Human studies have proven carnitine's value in supporting energy production and reducing symptoms in patients with congestive heart failure, diabetes, and lung diseases.
• Improves athletic performance and exercise tolerance.

POSSIBLE SIDE EFFECTS: Some people find L-carnitine upsets their stomach. Take with a meal to reduce this side effect.

CONTRAINDICATIONS: Use only under a doctor’s supervision if you have kidney disease or are on dialysis.

Chia-Carrot Chocolate Chip Muffins - GF

• 3 c. gluten free All-Purpose Baking Flour (I like Pamela’s)

• 1 Tbs. Baking powder

• 1 Tbs. Baking soda

• 1 tsp. Psyllium Husk powder

• 11/2 tsp Sea Salt

• 1 Tbs. ground Cinnamon

• 2 tsp. ground Ginger

• ½ tsp. ground Nutmeg

• 1 Tbs. Chia Seeds

• 2/3 c. virgin Coconut Oil

• 1 c. Birch Xylitol mixed with 1 tsp. pure Maple Extract

• 1 c. Almond or Macadamia Milk

• 1 Tbs. pure Vanilla extract

• 1/2 c. hot Water

• 3 c. shredded organic Carrots

• ¾ c. mini Dark Chocolate Chips (Enjoy Life are dairy-free)

Preheat oven to 325º F. Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together all the dry ingredients.

Add oil, sweetener, milk, and vanilla to the dry ingredients. Stir until the batter is thick. Add hot water. Continue mixing until batter is smooth.  Using a spatula, fold in carrots and chips until evenly distributed.

Poor 1/3 cup batter into each prepared cup.  Bake on center rack 25 minutes, rotate 180º after 14 minutes.

Cupcakes should bounce back slightly when pressed in the center. Let stand for 20 minutes, transfer to wire rack to cool. Store in airtight container in fridge for up to 3 days.

~ To your health! ♥

When Chia Met Chocolate Almond Milk..

They danced all night, and in the morning... they were one!

I happened upon this recipe for Chia Chocolate Pudding at Simplysugarandglutenfree.

I tried a version with Coconut Milk which I posted before, but I have to admit I prefer less coconutty flavor so this one is right up my alley!

Got a Chia recipe you like?  Share it with us!

The recipe makes 2 servings, so double it for leftovers!

• 1 c. unsweetened Chocolate Almond Milk
• 1/4 c. Chia seeds (regular or Salba brand)
• 2 Tbs. currants, dried cherries, or dried cranberries (optional)
• 5 - 6 drops liquid Vanilla Stevia (alcohol-free), or to taste

Pour almond milk in a pint mason jar. Stir in the chia seeds and dried fruit.

Place the lid tightly on the jar and refrigerate overnight.

Stir well, and add additional almond milk to adjust the consistency if desired.

                                    photo courtesy of Chow.com

Sweeten to taste with liquid vanilla stevia.

Serve in stemmed glass pudding cups with a sprig of Mint for a beautiful presentation.

~ Cheers! ♥

Think Twice Before you Lay on a Tanning Bed

Ten years ago, I tried a tanning bed ONCE, at the encouragement of a teenaged niece. I am sightly claustrophobic (thankfully) so didn't repeat the experience.  I also wasn't sure I felt safe in the first place. 6 years later, I had a small spot on my chest that turned out to be Squamous Cell Cancer.  Thankfully I caught it very quickly and had it removed.

UV light is not something to mess with.  In my opinion companies that offer tanning bed services are in fact socially and morally irresponsible in light of the prevalent data about the dangers.  To me, they are no better than Cigarette companies who promote and make their wealth from selling a product that has no Benefits, and a rather long list of Risks!

Well, chances are you know someone who has used a tanning bed, or you may have tried it yourself. Please read this article and pass it on to anyone who may be deterred from repeating the experience, or trying it for the first time.

We need to take care of each other.

The following article appeared on NPR's health blog.

Use Of Tanning Beds Common, Despite Cancer Risks

by Scott Hensley

May 10, 2012

Ed Andrieski/APJodi Duke, a 35-year-old melanoma survivor living in Aurora, Colo., shows the scar left on her arm from melanoma. She used tanning beds as a teen and advocated for a bill to regulate tanning in the state that failed in 2007.

Who's really hooked on tanning beds?

Odds are she's young, white and lives in the Midwest.

Figures just published in the Morbidity and Mortality Weekly Report paint a detailed picture of indoor tanning habits across the country.

Overall, in 2010 about 5.6 percent of adults used a tanning bed, or other device that blasts UV rays at skin to darken it. Tanning sprays didn't count.

But the most likely adult users, as you might have guessed, are women between 18 and 25. Around 30 percent of white women in that age group had used an indoor tanning machine of some sort in 2010.

"I am astounded" by the results, Dr. Len Lichtenfeld, deputy chief medical officer of the American Cancer Society, told the Associated Press.

People who go in for indoor tanning tend to do it quite a bit.  About 58 percent of white women who tanned indoors did it 10 times or more in a year.  For white men who tanned indoors, the comparable figure was 40 percent.

Indoor tanning equipment that exposes a person to UV rays (not tanning spray) carries the risk of skin cancer. The frequent tanning sessions found in the survey increase the risk.

"What tanning beds are doing is concentrating the same kind of rays that we get from the sun; so, you're getting a much bigger dose" than you would from the same amount of time outdoors, Memorial Sloan-Kettering Cancer Center's Dr. Allan Halpern, told Shots when we talked to him about an earlier study on the risks of indoor tanning.

Melanoma, a type of skin cancer, is on the rise. And the increase in melanoma is greatest among young women, a point the researchers say could be related, in part, to tanning bed use.

"Indoor tanning is particularly dangerous for younger users because indoor tanning before age 35 years increases the risk for melanoma by 75%," wrote the researchers, who are from the National Cancer Institute and the Centers for Disease Control and Prevention.

~~~

~ Be Well. ♥

Astaxanthin - A Gift from the Sea

The great variety of plants, herbs, roots and food which have been discovered to contain powerful plant chemicals is truly astounding. Astaxanthin, a compound found in plants such as algae and animals such as salmon and krill, an ocean dwelling crustacean similar to shrimp, is one of those compounds. It is a member of a group of plant pigments called carotenoids and is therefore related to such compounds as beta-carotene, lutein, lycopene and vitamin A.

These pigments are highly antioxidative and some of them are functionally important in vision and eye health.

Protection from oxidative damage: Due to astaxanthin’s unique structure, it can actually insert itself into a cell membrane where it can then effectively perform its role as protector of that membrane from reactive oxygen species (ROS).

As oxidative damage can be a mechanism for the development of a variety of disease processes, astaxanthin could prove to be useful in many clinical applications.

Endothelial dysfunction is a common aspect of the process that eventually can lead to cardiovascular disease. In models of hypertension in stroke prone laboratory animals, astaxanthin has been shown to not only improve endothelial function but also display antithrombotic and antihypertensive properties, thus decreasing risk factors associated with heart disease pathophysiology. Astaxanthin also improved insulin resistance, the common predecessor or diabetes.

Additionally, in a human study, this red colored, lipid soluble pigment also increased HDL while significantly reducing triglycerides, therefore addressing other risk factors in cardiovascular disease.

Exercise and athletics: Improved sports performance and athletic capacity has been an interesting facet of astaxanthin research. For instance, in competitive cyclists, astaxanthin ingestion was associated with significant improvements in time trials as well as power output.

Muscle endurance and strength also improved with its supplementation.

Oxidative stress can be a significant issue in overweight and obese individuals as they have a higher capacity of generating lipid peroxidation than those of typical body composition. Throw in exercise and the incidence of oxidative damage dramatically increases in this population. Astaxanthin was able to decrease lipid peroxidation and various markers in this vulnerable segment of society.

Boosting immune function: Improved immune function and immune response are also beneficial effects of astaxanthin supplementation where it stimulated cell-mediated and humoral immune function in lab animals, while in another study it modulated inflammatory cytokines, including IL-1β, IL-6, and cyclooxygenase (COX)-2, thus inhibiting colitis and colitis-associated colon carcinogenesis.

Neuroprotection: Finally, astaxanthin has demonstrated possible neuroprotective properties as well suggesting it may be useful in those with potential to develop neurodegenerative conditions such as Alzheimer’s or dementia.  by Michael Fuhrman D.C.

~~~~~~~~

XanthOmega™

In addition to its rich phospholipids, omega–3s, and astaxanthin, XanthOmega™ also naturally contains several other antioxidants including, canthaxanthin, β–carotene, vitamin E and trans–retinol vitamin A. These antioxidants offer benefits of their own while also protecting this nutrient–dense oil from oxidation.

Designs for Health's XanthOmega™ Krill Oil is made using a unique cold–extraction process that converts it into stable oil. This process protects the lipids from alteration and avoids peroxidation. It is free of heavy metals and organohalide pollutants, making it extremely pure. This product does not cause reflux or regurgitation commonly experienced by those consuming regular fish oil supplements.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Fortified with increased levels of astaxanthin for expanded health benefits

The amount of the powerful antioxidant astaxanthin in XanthOmega™ Krill Oil has been increased from 1.5 mg to 12 mg per serving to help achieve optimal benefits from this potent carotenoid.

What are Krill?  Krill are tiny crustaceans found in the sea and make up the world's largest animal biomass. The oil extracted from krill is rich in the omega–3 fatty acids EPA and DHA.

This updated version is considered to be a virgin krill oil, the purest form available, with higher phospholipid bioavailability, enhancing the absorption of one of krill's shining features, the powerful antioxidant astaxanthin.

In summary, many studies suggest that the benefits of this level of astaxanthin may include:

1. Powerful antioxidant
2. Cardiovascular health – helping to promote healthy lipid profiles; potential anti–hypertensive
3. Sports performance – increasing muscle endurance and reducing exercise–induced muscle damage
4. Eye support – Reducing eye fatigue and improving visual acuity^[5]
5. Supporting skin health – protecting against UVA–induced aging, as in skin sagging and wrinkles
6. Anti–inflammatory
7. Gastric health support – helping to reduce gastric inflammation and reflux symptoms

CAUTION: This product contains Krill Oil. DO NOT take if you are allergic to Shellfish.

"Chemo Brain" and Cancer Related Fatigue - Remedies

Suffering from Cancer Related Fatigue? Chemo Brain? Decrease your Cancer Fatigue by taking control of inflammation.

I take 2 - 4 Curcumin capsules a day to lower inflammation, as well as Reservatrol, and I add a few drops of Astragalus tincture if needed.

~~~~

High inflammation equals promotion of Cancer fatigue, Cancer growth and Cancer recurrence. Research shows that many herbal medicines can lower pro-inflammatory factors fueling this common side effect of hormone therapy. Below are six herbs that may transform exhaustion into vitality.

One of many reasons we "feel sick" and experience fatigue is due to elevated levels of pro-inflammatory factors. By lowering the levels of these damaging factors we can transform fatigue into well-being, enhance vitality and quality of life and mitigate inflammation related pain.

Inflammation is a fact of cancer and contributes to one of the most common complaints of cancer patients and cancer survivors, Cancer Related Fatigue, a distressing and persistent sense of physical and emotional tiredness as well as reduced mental clarity and alertness. Cancer survivors complain of inability to focus and concentrate, poor memory, inability to think clearly as well as sadness and depression, symptoms of Chemo Brain.

Cancer Fatigue is a common side effect experienced by breast cancer patients undergoing hormone therapy.

Studies have shown that Cancer Fatigue is linked to increased levels of two inflammatory molecules produced by our cells: Tumor Necrosis Factor alpha (TNFa) and Interleukin 6 (IL-6). Increased inflammation contributes to a sense of malaise, lethargy, muscle tenderness and even Lowering TNFa and IL-6 also have been shown to decrease depression and lethargy. Here are six potent herbal medicines, supported by research which demonstrates a decrease these pro-inflammatory factors. You can reduce fatigue, lower disease progression and have less anxiety about recurrence.

SIX HERBAL MEDICINES and FIVE SPICES FOR RELIEF OF CANCER FATIGUE and INFLAMMATION

Research shows that the following herbs and spices lower TNFa and IL6 and can improve normal inflammatory function and relieve symptoms associated with Cancer Related Fatigue.

1. Reishi (Ganoderma lucidum) one of the great medicinal mushrooms of Chinese Medicine traditionally used in many anti cancer and immune modulating formulas. New research demonstrates its ability to lower TNFa and IL6, thus improving Cancer Fatigue.

2. Resveratrol a plant constituent found in red and purple grapes and concentrated from the herb Polygonum cuspidatum. Studies show that Resveratrol is able to turn on genes in the cell linked to longevity and immune function. Immune regulation includes this ability to turn off genes that create inflammation.

3. Astragalus Root is a well-known Chinese Herb traditionally used to support vitality and is found in many anti cancer and immune modulating formulas. Astragalus root is often added to soups to for its nourishing and healing properties.

4. Milk Thistle Seed Extract Milk Thistle has been used traditionally not only for its value in enhancing normal inflammation function. It has also been used traditionally to support normal liver detoxification function, lowering our body burden of toxic chemicals which is also linked to tiredness, fatigue and a loss of well-being.

5. Ginseng Root (Panax Ginseng) is a well-known Chinese botanical medicine used for centuries for its restorative properties. Modern science has demonstrated its ability to lower TNFa and IL6, linked to improved energy and relief from these causes of cancer fatigue.

6. Schizandra, The Fruit of Five Flavors, one of the great tonics of Chinese Medicine not only lowers causes of inflammation, but is also rich in plant anti-oxidants which also protect our cells and our genes (DNA) from damage. Reducing DNA damage and protecting our genes is one of the primary ways to limit cancer.

The Pharmacy in Your Kitchen

You can also fight cancer in the kitchen by using culinary spices and herbs that also lower Pro-Inflammatory TNFa and IL6. Such an Anti-Cancer Anti-Inflammatory diet might also include the liberal use of oregano, rosemary, garlic, tumeric, ginger and green tea also rich in cell protective anti-oxidants.

Herbal Medicines may be made into tea or taken as herbal extracts or herbal powders dissolved into water or taken in capsules and tablets.

Always consult with a health care provider knowledgeable in the safe and appropriate use of herbal medicines. (Contact me here for a referral).

Using high quality pharmaceutical grade herbal medicines is the best way to insure expected results. Be patient. Herbal medicines work in the rhythm of nature. It takes several weeks to yield sustainable changes.

If you are concerned about unhealthy levels of inflammatory factors in your body, you can ask your doctor to measure not only TNFa and IL6 as well as HS-CRP (C Reactive Protein).

After you have incorporated foods and herbs that support healthy levels of these inflammation factors and lowered your intake of pro-inflammatory foods, you can re-test to see how well you are doing.

by Dr. Nalini Chilkov

Dr. Nalini Chilkov is a well known expert and leader in the field of Integrative Health and Alternative Cancer Care. She has developed a system which combines the best of modern science and wellness medicine.  This system is based on individualized care and a model of natural health and longevity for cancer patients and cancer survivors. Visit http://doctornalini.com to learn more.

The Windmills of Your Mind

Are You your thoughts...?

Have you ever considered that perhaps, once our brain has been programmed with what and who we think we are... dating back to messages and impressions received in childhood and the teen years, that becomes the theme music over which all the lyrics of our life are written?

Unless we start to consciously erase and re-record our theme music, writing new movements to create the person we want to be, we're stuck.

We get so caught up in the constant and unrelenting work of our minds (sane and less than sane thoughts) that we identify those ramblings with who we are!

IF you meditate, then you've observed the absurd goings-on in our attic! My goodness, how busy!

Deepak Chopraadvises us to attempt to live in those moments of silence between thoughts.  A challenging and wonderful practice.

During a normal day many of our thoughts are logical and grounded so they aren't huge offenders... it's the thoughts that judge...telling us we aren't smart enough, or kind enough, or beautiful enough, or tough enough that we love to identify with and that can drag us down.  It's the instantaneous reactions, void of purposeful control or scrutiny, that get us in trouble.

You are... or become... what you identify with.  Release your identification with your thoughts and choose who you are by they way you act and react to life.

One of the laws of the cosmos is: Like attracts like. If you send out negative, self-defeating thoughts, more of that will come your way. On the other-hand, if you insist on finding the good, the positive, or the opportunity for a change, in whatever you face or in yourself, the universe will amplify this aspect.

We all have weaknesses. Focusing on them makes them bigger.

We all have strengths. Focusing on them makes them bigger.

Another Deepak Chopra insight: "Be conscious of your decisions and make the best choices you can at the time and in the circumstances, and you will be making the forward ... progress."

~~~~

When I was a girl, one of my mother's close friends and distant relative was a darling woman named Shareefi.  She was one of the two daughters of a religious elder in our community. She was short and little on the round side, with a matching face...like the moon.

I don't think I can recall one time that she wasn't smiling...her eyes twinkling with deep creases at the ends.

It didn't matter what the conversation was about, Shareefi smiled through every word. If it was what one may consider sad news, she let her smile drop of 2 seconds, but it's as if her face couldn't relax into anything but cheerfulness.

That was 36 years ago... she obviously made a lasting impression on me. What a wonderful example of how to radiate our inner beauty into the world!

Own who you are. Recognize your beautiful self. Accept yourself for your strengths and weaknesses, because that's how we're all created...with aspects we have conquered and others to work on.  That's the point of life. So why not accomplish our growth with a resolve to do it cheerfully, like Shareefi?

While you can't control most situations life will offer you, you can definitely control how you choose to reactto them. It may take a little practice, but soon you'll re-program your brain not to automatically kick into upsetness, anger, self-defense, or alarm when things go differently than you expected.

How great to be able to handle every 'crisis' or 'disappointment' with calm and grace?

For an inspiring talk byHazrat Inayat Khan on Self Control, click here.

What is your ideal?  Hold that up before your mind's eye daily, it's your goal. Be relentless in your pursuit.

The next time you find yourself feeling low because of a some situation, or because someone is judging you, say to yourself, “I am not defined by situations or opinions, I know who I am.”

Inayat Khan said, "The greatness of man lies in the greatness of his ideal."

Become your ideal, but even as you strive to do so Love this beautiful creation that you are now.

We are all flowers growing together in the Universal Garden, whether temporarily in the shade, or struggling to bloom, each one worthy of shining in the sun.

~ Namaste. ♥

Wrap It in a Leaf - Vegetarian

This recipe looked and sounded so good I had to re-post! Will be making some tomorrow (if I remember to pick up a head of iceberg!)

 RePosted from : http://vegetarianventures.com/

Tofu Lettuce Wraps

• 1 head of organic iceberg lettuce
• 4 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1 block firm tofu, drained and cut into small “match-like” sticks
• 1 organic carrot, cut into small “match-like” sticks
• 6 small organic mushrooms, thinly sliced
• 1 Omega-3 egg
• 1/2 a head of red cabbage
• 2 organic spring onions, sliced
• 2 cups organic bean sprouts
• 2 Tbs. soy sauce
• 3 Tbs. teriyaki sauce
• dash of chili powder
• 1 Tbs. extra virgin organic olive oil
• dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute.

Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

~ Bon Apetit! ♥

Will You Join The Fight?

For those struggling with weight fluctuations, it helps to have a support group cheer you on and lift you up when you need a boost. Eric is working hard to make this happen. Please read his post and join in!

Protecting the Health of Women - Because We're Worth It!

From the Summer 2004 newsletter of the Women's Community Cancer Project

c/o the Women's Center, 46 Pleasant Sreet, Cambridge, MA 02139

Cosmetics, Parabens, and Breast Cancer by Rita Arditti

Early this year the media reported that English researchers identified parabens in samples of breast tumors. Parabens (alkyl esters of p-hydroxybenzoic acid) are widely used as antimicrobial preservatives in thousands of cosmetics, personal care products, pharmaceutical products, and food.

There are six commonly used forms (Methylparaben, Ethylparaben, p-Propylparaben, Isobutylparaben, n-Butylparaben and Benzylparaben) and it is estimated that they are used in at least13,200 cosmetics products.

According to the lead researcher of the recent study, Philippa Darbre, an oncology expert at the university of Reading, in Edinburgh, the chemical form of the parabens found in 18 of the 20 tumors testedindicated that they originated from something applied to the skin, the most likely candidates being deodorants, antiperspirants, creams, or body sprays.

Breast cancer is the most common cancer among women, accounting for nearly one of every three cancers diagnosed in U.S. women.

A campaign seeking the removal of toxic chemicals from cosmetics has been recently launched by Women's Voices for the Earth, a women's environmental justice group from Montana (www.womenandenvironment..org).

As a result of their initiative, a coalition of environmental and public health groups has emerged, the Campaign for Safe Cosmetics (www.safecosmetics.org), working to pressure the health and beauty industry to phase out the use of chemicals that are known or suspected carcinogens, mutagens, or reproductive toxins.

In January 2003 the European Union banned the use of these chemicals. By September 2004, all cosmetics and personal care products sold in the member states of the European Union will have to be free of substances considered CMR I and CMR II (carcinogens, mutagens, or reproductive toxins).

Accordingly, the Campaign for Safe Cosmetics is asking the U.S. cosmetics companies to sign the "Compact for the Global Production of Safer Health and Beauty Care Products" committing themselves to comply with those principles in the products they sell in the U.S. and other non-European markets.

The slogan of the campaign, "Because We're Worth It!" sends a clear message to those who disregard women's health concerns in the pursuit of profit.

1. Keep an eye on the campaign, have your organization join it, and monitor the follow-up that will ensue.
2. Spread the word about cosmetics, parabens, and cancer.
3. Go to the webpage of the Environmental Working Group, www.ewg.org and read their report, Skin Deep, a safety assessment of the ingredients in personal care products.
4. Visit the webpage of Breast Cancer Action, www.bca.org, and keep yourself informed of new developments regarding corporate interests and cosmetics.

We are part a national and international movement to clean up theearth and out bodies. Think of the power we could have if millions of women demanded safe products for themselves and their families!

Luckily, Breast Cancer Action (BCA) from San Francisco (www.bcaction.org) an organization that is at the forefront of the movement developing critical analysis and recognition of the politics of breast cancer, has done a lot of work on cosmetics and breast cancer.

Their project "Think Before You Pink," www.thinkbeforeyoupink.org, raises excellent questions regarding the cosmetics industry, breast cancer, and their obsession with pink paraphernalia.

BCA points out that a huge number of personal care products contain ingredients that may raise the risk of breast cancer but that the companies that produce them, nevertheless present themselves as committed to the eradication of breast cancer. They do so by running "cause-related marketing campaigns," exploited the good will of customers but making pitiful contributions to breast cancer research. (See the NY Times ad "Philanthropy or Hypocrisy," October 24, 2003 on the BCA webpage).

Paraben-free cosmetics from www.thinkbeforeyoupink.org:

Aubrey Organics Skin, Body & Hair Care Products Caribbean Pacifics Suncare Products Dr. Hauschka Earths Beauty Cosmetics Honeybee Gardens Kettle Care herbal Body Products Living Nature Products Logona Cosmetics Martina Gebhardt Naturkosmetiks Natural Solutions-Holistic Beauty&Health Organic Essentials Skincare (and Nutritional Product) Organic Excellence Hair Care Products Real Purity Cosmetics Restored Balance Herbal Products Sante Kosmetics Suki's Naturals AnneMarie Borlind Natural Beauty

Note: Dr. Bronner's Magic Soaps and all Terressentials products, among others, are also paraben-free as well as made from organic ingredients.

Read full article here.

Kale to the Chief? .and How to Plan Your Meals

He'd be a lot healthier! If you told me 6 years ago, that I would grow to love this vegetable with a head of curls that vies my own, I would have fallen over into the clover, laughing like crazy Maizy (whoever she is)!

kale2

But the seemingly impossible has once occurred. It happened with Eggplant about 22 years ago.

1/2 cup of cooked Kale has an ORAC (Oxygen radical absorbent capacity) of 1150.  A minimum of 6500 is the recommended daily intake.  Add just 1/4 tsp. of Cinnamon and you've upped the dish by another 2675 to give you over half the daily goal in a 1/2 c serving of food!

If you have a cup of blueberries for breakfast or dessert (ORAC 3250), you've met your daily minimum of health supporting anti-oxidants.  Easy when you use the ORAC Chart.

shiitake

I am always experimenting with Kale, since it lends itself to flavor exploration. Below is recipe that includes Shiitake Mushroomswhich are known for their anti-fungal, anti-tumor and anti-viral properties. Lentinan, an active compound found in shiitake mushrooms, helps boost the immune system, enhancing your ability to fight infection and disease.

Kale with Shiitake and Garlic

• 2 Tbs. Extra Virgin Olive Oil
• 1 med. organic White Onion, diced
• 1 head of organic Kale, washed, and chopped
• 7-8 Shiitake Mushrooms, sliced or diced
• 2 c. hot Water
• 4 cloves organic Garlic, chopped
• 1 Tbs. freshly squeezed organic Lemon Juice
• 1 tsp. Sea Salt (or to taste)
• 1/2 tsp. Black pepper
• 1/4 tsp. Cinnamon

Place a large pot over medium heat for 1 minute.  Add oil and wait 2 minutes.  Add onion and turn to medium low.  Saute, stirring, until onion is translucent.

Add kale and cook stirring until kale is bright green. Add mushrooms and stir to mix. Add hot water, return heat to medium, cover and cook for 15 minutes.

Add garlic, lemon and spices, stir to mix.  Cover and simmer on low for another 10-15 minutes or until Kale is cooked through.

Kale and Shiitake

Adjust seasoning to taste. Serve with lemon wedge alongside brown rice and chicken or fish.

~ Sahtein (double health)! ♥

When Fish Meets Spicy Red Sauce

I keepf frozen, wild-caught Cod in my freezer at all times.  Fish is a favorite protein of mine, and hopefully of yours!  It's versatile, cooks quicker than other meats and is oh soo good for you. Herein lies one of my favorite fish toppings. The wonderful omega oils in the fish and the high antioxidant content of cooked tomatoes blend in a wonderful nutrition-filled dish. It's quick and easy to boot.

This recipe can be made with Salmon or Snapper (not farm raised) if you prefer.

Cod in Spicy Red Sauce

• 2 Tbs. virgin Olive Oil

• 1/3 c. finely chopped organic Onion

• 1 Garlic clove, minced

• 1 Shallot, minced

• 3 c. canned organic Plum Tomatoes, drained, seeded and coarsely chopped

• 1/2 c. chopped Green Olives

• 3 Tbs. organic Tomato Paste

• 1 tsp. Thyme

• ¼ tsp. ground Fennel

• 1/8 tsp. Cayenne Pepper

• 2 Tbs. minced organic Parsley

• Sea Salt and pepper to taste

• 6  6-oz. cold water Cod filets

• Cilantro leaves for garnish (opt.)

Preheat oven to 425º F.

Heat the oil in a heavy saucepan over medium heat.  Cook onions, garlic and shallot until soft but not brown.

Add remaining ingredients, stir to blend, and then simmer for 10 minutes on medium low.  Taste and adjust seasoning.

Lightly oil a baking dish large enough to accommodate the fish in a single layer.  Arrange filets in the dish.  Pour sauce over fish and bake for 15 – 20 mins.  or until fish is no longer translucent and the sauce is bubbling. Serve with wild rice, or GF pasta and a vegetable.

~ Sahtein! ♥

A Safe Chewing Gum to Treat Ear Infections!

I came across this article and just had to share it with you.  I regret the number of times I had to get antibiotics for my daughter when she was an infant due to recurring ear infections!  

Study Shows Xylitol is a Sweet Alternative to Antibiotics for Ear Infections

The author of this article, Carolanne, is a nutritionist, natural foods chef, and wellness coach.

Xylitol has been shown to have many health benefits, yet few know of its healing power to prevent ear infections in children. It inhibits bacterial growth thus helping to avoid the use of dangerous antibiotics.

Xylitol is a natural low-calorie, low-glycemic sugar substitute produced from the fibers of fruits, vegetables, and trees such as plums, raspberries, corn, and birch. Xylitol is as sweet as sugar and can be used safely by diabetics. As xylitol is a mild sugar alcohol, excessive consumption over 30 grams per day can cause a temporary laxative effect that disappears with continued use as the body adapts. It is also important to find a source of xylitol that is GMO free if made from corn.

The health benefits of xylitol were discovered during the sugar (sucrose) shortages of World War II in Finland where xylitol was produced locally in abundance from birch trees. The Finns began to notice a substantial drop in tooth decay as well as ear infections.

In a double-blind, placebo-controlled trial of 857 children it was found that those using xylitol chewing gum reduced the incidence of ear infections by a full 40%.  A daily amount of 8.4 grams of xylitol was divided and given five times per day for two months.  The study concluded that xylitol inhibits the growth of Streptococcus pneumoniae and Haemophilus influenzae, both of which are the primary bacteria that cause ear infections. Lozenges or xylitol syrup were found to be ineffective as was a dosage of anything less that five times a day at the specified amount.

In the United States, ear infections are treated aggressively with antibiotics. Use of antibiotics can lead to numerous health complications such as the creation of "super bacteria", recurrent infections, the destruction of friendly flora in the intestines leading to an overgrowth of fungi and yeast, and a compromised immune system. Antibiotics may also intensify, or sometimes create, symptoms of autism by aggravating Candida albicans overgrowth. Ironically, antibiotic treatment does not prevent complications associated with ear infections such as serous otitis, pneumococcal meningitis, or hearing loss.

For those concerned with the risks of using antibiotics for ear infections, xylitol has proven to be a safe and effective alternative.

Sources for this article:

Uhari M, Kontiokari T, Niemela M. A novel use of xylitol sugar in preventing acute otitis media. Pediatrics. 1998;102:879-884. Kontiokari T, Uhari M, Koskela M. Anti-adhesive effects of xylitol on otopathogenic bacteria. J Antimicrob Chemother. 1998;41:563-565. Ear infections: researchers study chewing gum as "preventative medicine," allergies as cause. Autism Research Review International. Volume 11, Number 1, 1997;7

Butler CC, Van Der Linden MK, MacMillan HL, et al. Should children be screened to undergo early treatment for otitis media with effusion? A systematic review of randomized trials. Child Care Health Dev. 2003;29:425-432.

Kaleida PH, Casselbrant ML, Rockette HE, et al. Amoxicillin or myringotomy or both for acute otitis media: results of a randomized clinical trial. Pediatrics. 1991;87:466-474.

Rothrock SG, Harper MB, Green SM, et al. Do oral antibiotics prevent meningitis and serious bacterial infections in children with Streptococcus pneumoniae occult bacteremia? A meta-analysis. Pediatrics. 1997;99:438-444.

Schmidt, Michael. Beyond Antibiotics: Strategies for Living in a World of Emerging Infections and Antibiotic-Resistant Bacteria North Atlantic Books, 2009.

Disclaimer: We do not suggest using this information as an alternative to seeking Medical Advice.

Steam Baked Vidalia Onions

This recipe is a Cancer fighter. Onions are a major source of a Quercetin, a super-antioxidant.   Similar to garlic, onions and shallots seem to be most helpful in cancers of the digestive tract (e.g. esophagus, stomach, and colon).

Unlike garlic, onions don’t lose their potency if lightly cooked.

Prep: 5 mins Cook: 30 mins

• 1 Tbs. organic Coconut oil or organic Butter
• 3 cloves Garlic, finely minced or pressed
• 2 med Vidalia Onions, peeled and cut in half across the middle
• 2 Tbs. Water

Preheat oven to 375.

In a small sauté pan over med-low heat, warm the butter until just melted. Add garlic and stir to warm, about 1 minute.

Place onions cut side up, and the water in a small glass baking dish with a cover. Gently spoon the garlic butter on each half equally.

Cover with lid or aluminum foil tent (not touching any part of onions) and seal edges.

Bake until the onion is soft to the fork and garlic is slightly caramelized, about 30 mins.

Gently lift onto plates and serve. You can sprinkle with fresh oregano, thyme, or crushed rosemary.

Delicious alongside organic Chicken Breasts Baked in Lemon Garlic sauce, and a steamed Veggie of your choice.

~In good health!  ♥

How are You Impacting Your Teen's Health?

It is imperative that we pay attention to what our pre-teens and teens are eating.  We are heavily involved in setting the stage for their future health. Here is an excerpt outlining the Nutritional needs of teenagers:

Balanced Diet

The Dietary Guidelines for Americans recommends that teenagers have a balanced and varied diet. Eat five fruits and vegetables per day. These can be fresh, frozen, or dried. For energy, eat complex carbohydrate foods, such as brown rice, whole wheat pasta, whole grain bread and sweet potatoes. Eat lean meat, poultry, eggs, fish, beans and nuts to boost your daily protein intake. Protein builds and repairs the tissues in your growing body.

Snacking

Snacking on unhealthy foods can lead to unnecessary weight gain. Having breakfast will prevent this. Breakfast gives you the energy you need to start your day and also helps with your memory and concentration. If you get hungry between meals, avoid snacking on chips, chocolates, cookies, cakes and other high-fat or high-sugar foods. These foods contain saturated fat, which can increase the risk of developing heart disease if eaten frequently. Snack on more nutritious foods such as cheese, yogurt and fruit.

Calcium and Iron

The body's demand for calcium is at its highest during adolescence. Calcium is vital in your diet to build strong bones and teeth. A low intake of calcium during this time can lead to osteoporosis later in life. This is a bone disease where the bones become fragile and likely to fracture. From ages 13 to 18, the daily recommended allowance of calcium is 1,300mg, according to the National Institutes of Health. For age 19, the daily recommended allowance of calcium is 1,000mg.  Eat calcium-rich foods such as low-fat dairy foods, green leafy vegetables and fish.

Iron also is an important mineral in a teen's diet, especially for young women. Eat iron-rich food such as meat, poultry, liver, iron-fortified breakfast cereals, green leafy vegetables, pulses, beans and nuts.

___________

Once a week 4-5 of my son's friends come over to participate in a role playing game  called MouseGuard, and I make sure that I prepare  healthy snack items for them.  It's surprising how well they like what I make and comment that at home it's invariably chips, or crackers, or soda, or candy that they snack on.

It takes under 10 minutes to assemble a plate that you can put in the fridge for your teen to find when they get home:

Girls who take Birth Control pills are at risk of Vitamin B depletion, and should supplement with a well rounded B vitamin.  This is not a trivial matter. Please, please try to encourage your children to eat a wide variety of foods.  And if you need tips for picky eaters, DROP ME A NOTE! I can send you list of  Lunch Ideas that are creative and healthy.

"Lifepak Teen" is a good supplement for kids between 9  - 18 and supplies the following vitamins and minerals:

Serving Size: 2 Capsule Servings Per Container: 60

• Vitamin A   5000 IU
• Vitamin C (as Calcium Ascorbate)  100 mcg
• Vitamin D  200 IU
• Vitamin E  50 IU
• Vitamin K1  20 mcg
• Thiamin  1.5 mg
• Riboflavin  1.7 mg
• Niacin  20 mg
• Vitamin B6  5.0 mg
• Folate  200 mg
• Vitamin B12  15 mcg
• Biotin  150 mcg
• Calcium  250 mg
• Iron  4.5 mg

Calories  

On average, boys require about 2800 calories per day; and girls, 2200 calories per day. Typically, the ravenous hunger starts to wane once a child has stopped growing, though not always, says the dietitian. “Kids who are big and tall or who participate in physical activity will still need increased amounts of energy into late adolescence.” During middle and late adolescence, girls eat roughly 25 percent fewer calories per day than boys do; consequently, they are more likely to be deficient in vitamins and minerals. Read more here.

Eating Disorders

Here's a little 'literature' on eating disorders that many young people have, which underlines the need for monitoring our teens and what signals they may be responding to:

Also, households where there are high academic expectations are well-known breeding grounds for eating disorders.

Finally, many young women between the ages of 14 and 25 develop an eating disorder when they are not only under stress at school or college but also uncertain of their sexual orientation or sexual attractiveness.

Websites

BAM is a website that is both Fun and Informative, and is recommended by Nutrition.gov as a place designed for kids 9-13 years old:

• "BAM provides information to help them make healthy lifestyle choices. The site uses games, quizzes, and other interactive features to teach kids about topics such as food and nutrition, physical activity, and general safety."BAM!
• WebMD
• HealthyChildren.org

~ Be Well.  ♥

It's a Blustery Day, KitKat

It's a cool 55º in the Bay Area today.  The wind is whipping around the neighborhood, shaking leaves and knocking the pollen out of every flower's head. A bird decided to build her nest under the awning of my kitchen window a couple of weeks ago.

Brave move since I have 4 outdoor cats! She and hubby have been busy sitting on the egg, but every time I pull the shade up or down, they skedaddle, and then I worry about the egg.

Like today, with the cold blustery wind, I want to reach out the window to put a warm boiled egg in the nest every time she flies away!

Our sweet KitKat turned 20 this year!  She has lived outdoors most of her life, gave us an adorable litter of 5 kittens when my daughter was 7 years old, that made their way to family, and provided us with so many fond memories.

Now, 19 years later she is as light as a feather (no weight to her aged bones), deaf as a door knob (but manages to sense when I fill the cat food bowls), and a bit wobbly. She has a little tumor growing under her cheek... but I refuse to put her through surgery at her age.

She still adores laying in the sun. And her favorite spot is in my mint patch.

She's our little granny, and we love her dearly.

In her heyday, when large dogs  innocently wandered into our back yard, they never knew what hit them.  She sprang from nowhere and attacked like a wild cat making them run frantically to find the gate. They couldn't get out of there fast enough! :)

Now she watches the blue jays and skunks eat her food with perfect complaisance.  We are more accepting and generous as we age, aren't we?  I picture her with a lacy cap on, sitting in a rocking chair on the back porch, knitting.

When she meows, it's a hoarse and very loud sound, since she can't hear herself anymore. Sometimes she isn't even looking at us, but out into the yard when she meows.  It's so cute and sad and funny and adorable.

It's been shown time and again that people with pets live longer and are actually healthier than those who don't care for an animal.   For nearly 25 years, research has shown that living with pets can help lower blood pressure and lessen anxiety. Interesting that they give us so much in return for giving them a home.

And on this blustery day, she's curled up on the grass, nose tucked in, dreaming of butterflies and the chase.

Here's to you KitKat.  For the joy you've given me, my children, our family who know you so well, and the friends you've nuzzled, scratched, rubbed against and hissed at!

~ In Gratitude ♥

Think of One Word to Describe a Pie – Before You Read On!

Ok, how many of you said "Round"? How many of you said, "Sweet"? or "Apple" or "Pizza"?

round pie

Depending on the country you live in.. the word "Pie" will evoke a variety of images or adjectives. But no matter what the particular response is, it probably includes a smile and a yearning.

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese), Torta de frango (Brazilian), Bunuelos (Mexican).

Pies are comfort food...especially the ones you can hold in your hand, warm from the oven, whisps of steam rising from the flavorful filling.

rectangle apple_pie

I think there is something very earthy about Pies...to me they're usually all about the crust... and then about the filling.  And if they're about the filling, I love them even more because it's encased in a buttery crust. True?

Pies can be round, square, rectangles, triangles, crescents and shapes that defy description!

rolled pie

On my Cancer Prevention diet, I have to be very careful about the amount of Carbs I eat, since we all know they cause our blood glucose levels to spike, and Cancer feeds on Glucose (those pesky rat finks).

But I don't believe in depriving oneself of comfort foods, because they nourish your soul, and healing and staying healthy means taking care of ourselves in a holistic way... body, mind and spirit.  If one is off, you're out of synch and susceptible to illness.

I've successfully experimented with spelt and barley flour crusts that use coconut or olive oil instead of butter (depending on the type of crust or dough I need), and if I throw in some freshly ground flax seeds, I've upped the fiber so I"m well within our Good Carb Formula.

apple_pie

When I think of Pie... the image that comes to mind depends on how hungry I am! If I've just had lunch or dinner, then it conjures up an image of a slice of apple pie. 

If I'm hungry, then I think of the Crescent-shaped Beef, Onion, and Pine nut pies Mom used to make, or the lemony Spinach Triangles I love so much.

fatayer

What's your favorite pie...sweet or savory?

~ Cheers! ♥

You Want Me to Buy a What Maker? ?

Something is happening to our baking, frying and dough shaping skills! :(

At least someone thinks so...

I think it's reached epidemic proportions because you can't turn around before another innovation in the field of  bakeware, uuh, excuse me ... "Novelty Electrics" pops up!

Apparently, a slew of us no longer know how to pour cupcake batter into a muffin tin and place in an oven to bake, someone decided to make a gadget that bakes cupcakes. Phew!

Oh, and we can't cut dough into rounds that puff up when cooked, so we need a doughnut hole baking gadget. Seriously?

I learned that eggs need to be fried in circular molds in an Egg cooking gadget so they look like uniform flying saucers.

egg mold

And dare you bake Brownies in anything but a pre-sliced and ready to serve sectioned pan?  We've been convinced that 'edges' are tastier than the gooey center pieces, so apparently we need brownies that have 4 outer crust edges.

Finally, for the thousands of us who have tried and tried, but still can't manage to roll puff pastry around mini hotdogs to make pigs-in-a-blanket for the tailgater... FEAR NOT! -- the Perfect, Photogenic, Pesky,  Personal Pigs-in-a-Blanket Baker has come to the rescue! (say that three times in a row...)

I  don't mean to sound old-fashioned (when did that become an old-fashioned word?), BUT I  likerolling dough with a wood rolling-pin that I've had for 15 years; I like shaping dough with my hands; I enjoy putting a tray full of dough thingies in my oven and having each creation be a tiny bit different from the one next to it.

I want my fried egg to be slightly asymmetrical, with fluted wings around the perfect golden center.

fried eggs

And if you don't like the gooey middle cuts of my Brownies...well, boo you!

I don't need a rice cooker because I AMa rice cooker! :D

The only 'gadgets' I own and use enough to warrant having them, are my Crock-pot (God Bless it's hard-working soul), and my new BOSS (I bow to its oil-less creations).

I own the perfectly acceptable and necessary kitchen electrics... a high quality mixer, a food processor, a toaster oven, a masticating juicer, waffle maker and a powerful blender.

And who has room for all those extra Novelty Baking doodads?  Do they last more than 2 years before they fall apart? Are you really still cooking with Teflon coated cookware? I threw mine out 2 years ago, and that was rather belated.

I feel it's honoring the skills my mother taught me to knead, roll, cut, stuff and crimp dough.  No one is going to rob me of the pleasure I get from doing so.

My son and his cousin were 14 when we sat around our kitchen table, and I taught them how to stuff grape leaves.  They did a marvelous job.  In 15 years if someone decides we need a grape-leaf-stuffing-and-rolling gadget, I hope those two refuse to buy it.

I hope they remember the day we sat together joking about the juices squirting all over as they rolled each leaf, and my telling stories about helping my mother make fabulous dishes that took 2 or 3 hours to complete. I hope they remember the pride they felt when I served our family the grape leaves at dinner, and praised the boys for a job well done.

Den 0311

And when they sit around their kitchen table teaching their children how to crimp a spinach pie or stuff grape leaves, maybe they'll have a story to tell about me.

 Here's to being old-fashioned! Yes? ♥

Foods and Plastics... Should They Mingle?

I found a link to this article on the epigenetics project blog and wanted to share it with you.

I have a HUGE thing about plastics, aluminum foil and food, and now research is showing that plastic containers, bottles and wraps leach chemicals under all circumstances!

When my children were young I never packaged their lunches in plastic wrap without first wrapping the item in wax paper. I don't let plastic wrap touch the top of food I store in the refrigerator, and when I freeze meats, I wrap them in wax or parchment paper first, and then aluminum foil.

As you may know, acidic foods EAT right through aluminum foil in a very short time.

If you wrap a pizza slice in foil and look at it a few hours later...every point that came in contact with the tomato sauce has a hole in it!  Aluminum is toxic to our bodies!

Plastic in Food: Inevitable Transfer

It's long been known that infinitesimal bits of plastic get into our food from containers. The process is called "leaching" or "migration." The chemical industry acknowledges that you can't avoid this transfer, noting on its website that "[v]irtually all food packaging materials contain substances that can migrate into the food they contact."

Laura Vandenberg, PhD, postdoctoral fellow in biology at Tufts University in Boston stated: "But almost any plastic container can be expected to leach trace amounts of plastics into food," she says.

Heating food in plastic seems to increase the amount that's transferred to food.

Migration also increases when plastic touches fatty, salty, or acidic foods.

Although most of the chemicals making the culinary crossing are considered "safe," Jacob tells WebMD that's generally not because they've been proved safe, but rather they haven't been proven to be unsafe.

Well, that's enough for me.

Clever Plastic-Free and Low-Tech Ways to Store Fresh Fruits and Vegetables

Ramon Gonzalez May 15, 2012

Lloyd Alter

Many fruits and vegetables taste better eaten the day they’re harvested from the garden. But what if you need to store your crop before you can prepare it? It’s possible to store your fruits and veggies using old technology and avoiding plastic altogether for zero waste storage.

How­ To Store Fruits and Vegetables.

Tips and tricks to extend the life of your produce without plastic.

The Ecology Center Farmers' Markets produced a large list of ways to store your produce without using plastic to push the markets and customers toward zero waste. Below is a sampling of the plastic-free tips and tricks of vegetable and fruit storage.

Fruits

Apples- Store on a cool counter or shelf for up to two weeks. For longer storage, put in a cardboard box in the fridge.

Citrus- Store in a cool place with good airflow, never in an air‐tight container.

Apricots/Nectarines- On a cool counter or fridge if fully ripe

Cherries- Store in an airtight container. Don’t wash Cherries until ready to eat, added moisture encourages mold.

Berries -­Don’t forget they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag woks well, only wash before you plan to eat

Strawberries- Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Veggies

Always remove any tight bands from you vegetables or at least loosen them to allow them to breathe.

Asparagus- Place them loosely in a glass or bowl upright with water at room temperature. Will keep for 5 days outside the fridge.

Basil- Basil does not like the cold or to be wet. The best method is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.

Broccoli -Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Carrots- Cut the tops off (but save them for tea) to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days, if they’re stored that long.

Cauliflower- Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Lettuce- Keep damp in an airtight container in the fridge.

Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Beth Terry of My Plastic-Free Life skips the damp towel for carrots and stores them in containers of water that she frequently changes. According to Beth, the carrots, cut or whole, keep for a couple of weeks.

Saving Food from the Fridge

© Jihyun Ryou

How did we store food before we handed that job over to technology? Korean designer, Jihyun Ryou, tackled that question in her project, Save Food From the Fridge, which Lloyd Alter wrote about earlier here at TreeHugger, when she went in search of oral knowledge of elders and farmers.

What emerged is a simple and elegant way of storing and connecting to the ingredients we tuck away in the back of the refrigerator until they lose their flavor or start to decompose.

As gardeners we know about companion planting, but do we practice companion storage? Growing up apples were stored on the kitchen table or crisper in the fridge, while potatoes were relegated to the darkest corner of the food pantry.

Jihyun takes advantage of the ethylene gas emitted by apples as they ripen to suppress sprouting in potatoes.

What low-tech and plastic-less methods do you use to store your food?

Authentic Baba Ghannouj... or When Eggplant Meets Tahini

It's difficult to translate the name Baba Ghannouj literally because there isn't one word that captures the adjective "Ghannouj" but I'm going to try. When someone, usually children or girls up into their early 20's, act cutesy, shy and cuddly we say they are a "ghannouj" for a male, or a "ghannouji" for a female.

Baba means father.. so Baba Ghannouj means Dad is being cutesy and cuddly!

Now here is my creative genius at work:

The term fits the unusual looking Eggplant... perhaps because it has to act cutesy and shy to tempt us into eating it! Or, it could be that this dish is so yummy, that Father had to act all cutesy and shy before he had the nerve to ask the Mom to make it!

Choose your version... either way... it's delicious!  :)

Recipe

• 1 large organic Eggplant (close to 1 lb)

• 2 medium cloves organic Garlic

• 1/2 tsp. Sea Salt

• 1/4 - 1/3 c. freshly squeezed Lemon Juice

• 1/4 c. Sesame Tahini, mixed well to incorporate oil Garnish:

• 2 tsp. virgin Olive Oil

• 1 Tbs. chopped organic Parsley

• Pomegranate seeds (opt.)

• Sprig of fresh Mint

Charring the Eggplant

Remove leaves from around stem, but don't but stem off.  You'll need to use it as a 'handle'. Cut several small gashes around the eggplant to allow steam to escape during charring.

Place Eggplant in preheated 375º oven, and bake for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Holding by stem, cut open eggplant and scoop out the flesh into colander. Discard the skin and stem.

Drain for about 10 minutes. Allowing the liquid to drain will eliminate the bitterness.

Making the Dip

Mash garlic with salt in a mortar and pestle until a smooth paste. Scrape into a medium bowl, and add eggplant pulp. Mash together with pestle until it is of uniform consistency with very few lumps.  (Small ones are ok).

Add the lemon and mix, then add the Tahini and mix again until well incorporated.

Once cool, cover and refrigerate for an hour.

Transfer Baba Ghannouj to a shallow serving dish.  Wet the back of a large spoon, and use it to smooth the surface of the dip. You can create a moat around the edges and drizzle with olive oil, or decorate and sprinkle olive oil around design.

baba ghannouj

Decorate with sprigs of mint, parsley, pomegranate or carved red radish skin. Serve with whole wheat Pita bread, or crudités.

~ Sahtein! ♥