Posts Tagged ‘diet’

I’m Digging Two Moms In The Raw

May 28, 2010

Here’s my latest discovery – Two Moms In The Raw. Nope, it’s not a video you can get fired for looking at on your work computer. It’s the name of an amazing brand of gluten-free, organic, 100% raw crackers and granola bars made from millet, buckwheat, flaxseeds and sunflower seeds. And they’re delish.

What started out as a quest for wellness resulted in a product line dedicated to creating these convenient, nutritious, raw products for the whole family.  Thanks to Two Moms In The Raw, you and your kids can enjoy dairy-free, wheat-free, gluten-free, organic and raw treats that are not only super good for you, they are addicting!

Try their granola bars in goji berry, raisin, cranberry or blueberry or have their sea crackers made with flaxseed and kombu in garden herb, pesto or tomato basil. You won’t regret it.

But the real story here is how I discovered just how delicious these products are. I tried them right in the aisle at Whole Foods.

As I contemplated purchasing these products, I must admit I hesitated slightly because they are a little pricey.  So I did what I normally do and ask around if anyone has ever tried them before I spend my hard earned cash on them.  No one had so the Whole Foods guys told me I could just open the bag and try them.  Imagine that!  Of course I shared them and everyone loved them.

Next up, I try the same tactic at the Hermés store.

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Okay, now it’s really time to get serious

May 5, 2010

It’s officially beach weather and some of us haven’t quite gotten down to our bikini weight yet. Look, we all put on a few ell bees during the winter. It happens. But, this happens to be one of those years that we are apparently just going to skip spring and jump straight into boiling hot summer. (Remember when we used to ease into the hot stuff with a few weeks of brisk mornings and mild afternoons? The nineties were awesome.)

Anyhoo, it’s time to make the decision to shed those extra pounds or go shopping for beach appropriate mumus.  I say we lose the weight. And I’ve got a great way to jump start the process.

A great way to stop those sugar and junk-food cravings partially responsible for your extra junk around your trunk is to incorporate more greens into your diet.  Greens are rejeuvanating, cleansing, excavating, energizing and nutritious.  The problem is sometimes they are hard to eat, especially if you are on the go.  So, here’s an easy way to start your day with Dr. Oz’s green drink which is high in fiber, low in calories and rich in vitamins.

See you at the beach.

Ingredients

2 cups spinach

2 cups cucumber

1 head of celery

½ inch or teaspoon ginger root

1 bunch parsley

2 apples

juice of 1 lime

juice of ½ lemon

Directions:

Combine all ingredients in a blender.  This makes approximately 28-30 ounces, or 3-4 servings.

It’s Meatless Monday! (although some of us wish it was Mother-In-Law-less Monday)

May 3, 2010

When it comes to raising kids everyone has an opinion, and unfortunately most people are not shy in sharing.  When new mothers are at their most vulnerable (and sleep deprived) “advice” from family and even strangers can be the straw that breaks the camel’s back.  My advice is relax.

The other day my vegan client, who wants to raise her kids vegan, called me in tears.  Her mother-in-law was attacking her choice and told her that her kid not only needed iron, but that not giving her child meat was child abuse.  First off, yes iron is important.  Secondly, consider moving in the middle of the night without a forwarding address.

Actually, the most common nutritional deficiency among babies is lack of iron, which causes anemia.  Babies are born with a store of iron that lasts around 6 months and after this they need to get iron through food.  For babies the best sources of iron is breast milk, iron-fortified formula, iron fortified baby cereals or prune puree.  For bigger kids and adults there are many vegan ways to get it.

Some iron rich foods for vegans are swiss chard, lima beans, tempeh, enriched bagel or cereal, tofu, quinoa, spinach, lentils, blackstrap molasses, soybeans and dried apricots.

Also be sure to eat foods rich in Vitamin C to better absorb iron.  And did you know that food cooked in a cast-iron skillet (especially acidic foods like tomato sauce) has an increased iron content?  Sometimes even 20 times more!  Also, giving milk separately from meals also promotes iron absorption.

Here’s a super easy and convenient way for kids and adults to get iron on the go.  As in when you’re walking away from a know-it-all, blowhard mother-in-law.

½ cup of walnuts

½ cup peanuts

½ cup of dried apricots

½ cup of raisins

¼ cup of chopped dates

Just mix and go.

The Petit Appetit is a big hit

April 27, 2010

So, I have a new favorite cookbook, The Petit Appetit cookbook – easy Organic Recipes to Nurture Your Baby and Toddler by Lisa Barnes.  The book concentrates on kids 4 months to 4 years, and is full of delicious, nutritious recipes for kids of all ages.

What I really like about The Petit Appetit is her emphasis on fresh, organic food and making mealtimes and cooking not only fun but educational.  There is also valuable information on food storage, food safety and pantry must-have items. And you’ll find egg-free, gluten-free, wheat-free, vegetarian and vegan recipes that will not disappoint.

Lisa splits up the sections by age starting with “The Beginners” (4-6 months) and then moves on the “The Explorers” (6-9 months) and ends with “The Connoisseurs” (3-4 years).  I just made her Cereal Batons and my husband ate them like “The Animals.”

Get your copy here… http://amzn.to/cogYhi

I heart sticks and twigs. And so will you.

April 22, 2010

So the biscotti are done and I’ve moved on to a new favorite treat.  What if I told you there was an organic, kosher, non-gmo, whole grain, vegan, dairy/wheat/hydrogenated oil/gluten-free pretzely thing made with organic brown rice, quinoa, flax seeds, sesame seeds, amaranth, and millet .  Would you also believe it is delicious?

Introducing my latest love – Stick and Twigs from Mary’s Gone Crackers. Delish and good for you. Now you know.

Oh, and make sure you look out for my next blog , “I’m off  to Mary’s Gone Crackers” rehab.

Attention! I have something very important to disc- What’s that, there’s biscotti? Hold, please.

April 20, 2010

I was all set to write about the Preservation of Antibiotics for Medical Treatment Act today. It’s an important piece of legislation that affects each and every one of us. And it merits a serious and thoughtful discussion.

But just can’t get the biscotti I made last night out of my mind.

Oh well. So, let’s talk about polenta biscotti.  Yep, po-len-ta. Doesn’t really sound that great, but truth be told, it’s fantastic.  Not too sweet but definitely sweet enough, just the right amount of crunch and not half bad for you.  Funny, you could say the exact same thing about my husband.

The recipe is below. Don’t be put off by what looks like a lot of steps.  They are super easy to make. Enjoy polenta biscotti in the morning, for a midday treat or for a little snacky-poo after school. And another perk – kids love them.

FYI, polenta biscotti are pretty low in calories, if you can eat just a few. My “few” happened to be the entire batch.  I can’t stop noshing on them.  As I write this I am wiping away the crumbs still left on my computer.

p.s. Did you know biscotti is plural?  The singular is biscotto. But who eats biscotto? Not me.

Polenta Biscotti

Ingredients

2 cups all-purpose flour (I used whole wheat)

1 cup sugar

½ cup fine cornmeal, or polenta

1 teaspoon baking powder

¼ teaspoon salt

3 large eggs

2 tablespoons of canola oil or mild flavored olive oil

1 teaspoon vanilla extract

Preparation

  1. Position racks in the upper and lower thirds of oven, preheat to 325 and coat two large baking sheets with cooking spray.
  2. Whisk flour, sugar, cornmeal (or polenta), baking powder and salt in a large bowl.  Whisk eggs, oil and vanilla in another bowl until frothy and well combined.  Add the egg mixture to the flour mixture and stir with a spoon until a soft dough forms.
  3. Turn the dough out onto a well-floured work surface.  Divide it in half and shape each half into a log 12 inches long by 2 inches wide. (I had my daughter measure)  Brush off excess flour and place the logs on one baking sheet.
  4. Bake the logs on the upper rack until almost firm when pressed on top 20 to 25 minutes.  Remove from the oven and let cool on the pan for 20 minutes; reduce the oven temperature to 300.
  5. Place the logs on a cutting board and slice diagonally into ½ inch thick slices using a serrated knife.  Divide the biscotti between the two baking sheets, standing them up about 1 inch apart.
  6. Return the biscotti to the oven and bake until lightly colored and dry 20 to 25 minutes. Transfer to wire racks to cool(the biscotti will crisp as they cool)

Recipe from EatingWell.com

Food Matters

April 9, 2010

Turns out, you don’t have to be sick. That’s the big news of my new favorite film, Food Matters. Filmmakers James Colquhoun and Laurentine ten Bosch take a long hard look at the medicines that are marketed to us everyday in the form of magic bullets.

Go ahead and eat that fried chicken from Popeye’s. Just pop a Lipitor. High blood pressure? Take a diuretic. Indigestion? How about some Pepcid? Trouble in the bedroom? Hello, Viagra.

Actually, there’s a better way. Food Matters explores alternative ways of treating and preventing chronic illness through Nutrition and Natural Therapies.

Yep, food can fix you. And we’re talking about the big problems here – Cancer, Heart Disease, Depression and more.

Check out FoodMatters.tv for more info. You can learn more, order the DVD or even stream it right to your computer.

Outstanding cookies

April 6, 2010

Standing out in a crowd is wonderful when you’re an adult. You’re the best at your job. You won the big race. You finished your Gossip Girl fan fiction novel. Congratulations, you’re one in a million. But as a child? Standing out isn’t always so awesome. Sometimes, it just makes you feel like an outsider.

Feeling like an outsider was the impetus for the beautiful Jill Brack to create  Glow gluten–free cookies. Both Jill and her thirteen year old daughter have celiac disease, which means most cookies are off limits and the ones that aren’t taste a bit like cardboard. So Jill decided to come up with something that her daughter would enjoy and her friends would want to eat too. The result is Glow cookies and they are delicious. Oh, and they’re gluten free, trans fat free, preservative free and casein free. As I write this, I’m stuffing my face with Glow chocolate chip cookies.  They also come in Snickerdoodle, Double Chocolate and Gingersnap.

Celiac or not, these cookies are just what the doctor ordered.

Get yours at glowglutenfree.com.

It’s Meatless Monday! And I went to a (*gasp*) BBQ!

April 5, 2010

It was a gorgeous weekend in NYC and we were invited to our first barbeque of the season. As a vegetarian married to a part-time vegan, you might imagine this poses a bit of a dilemma for me. After all the chances of me enjoying a slab of ribs are about as good as my husband turning down another beer while the game’s still on. Not going to happen.

But it’s also a dilemma for my hosts who, being good friends, are always asking “So what does a high-maintenance know-it-all like yourself eat?”

The truth is I bring my own, I bring plenty for everyone, and the guys with those goofy BBQ tongs and the sauce dripping from their chins can make fun of me all they want, but (as usual) my vegetarian entrée was a crowd pleaser.  While the burgers and dogs were still on the grill my Middle Eastern Chickpea Burgers were gone, gone, gone. Nuff said.  Try it for yourself:

Middle Eastern Chickpea Burgers

Serves: 17

(you can freeze the uncooked extras for up to 6 months and the cooked for 3 months)

1 15 ounce can chickpeas, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

½ teaspoon sea salt

½ teaspoon turmeric

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 ½ cups cooked brown basmati rice

3 tablespoons finely diced red bell pepper

¼ cup loosely packed minced fresh flat-leaf parsley

  1. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the chickpeas, salt, spices, oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.  Transfer the sides occasionally.  Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.
  3. Moisten your hands to keep the mixture from sticking, then shape the mixture into ¼ inch thick patties about 2 ½ inches in diameter.
  4. Place the chickpea burgers on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside.  They will firm up as they start to cool; serve burgers while still warm.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

But wait, there’s more…

March 30, 2010

If last night was any indication, then we should be attending every event associated with the launch of the movie Fresh.

My husband Joe and I went to raw vegan restaurant Pure (http://bit.ly/arDdbN) and tried the Farm to Table dinner tasting menu (created specifically to benefit Fresh). It was amazing. A salad of shaved fennel, an italian almond tart stuffed with fennel and cherry tomatoes, celeriac risotto with black truffle and lemon cheesecake with dried cherries and lemon thyme.  In short, delish. My hat goes off to the chef at Pure. And Karen. And Becky. And everyone else at Pure.

So, why do I bring this up? Well, I am always telling my clients that the healthiest most sustainable way to eat is to go with the F.L.O.W.  Eat fresh, local organic and whole foods. It really takes the guesswork out of everything. Of course, sometimes trying to go with the flow can be as challenging for some of my budding chefs as matching a belt and shoes can be for my husband.

Pure is a great example of what can happen when you commit to eating as healthy as possible, and Fresh is a great example of why you should be vigilant about what you eat. So they’re a natural pair.

Up next, Fresh has two exciting kick-off events on April 1st. The first is Ana Lappe’s Diet for a Hot Planet book launch from 6:30-7:30 at The New School’s Wollman Auditorium, 65 West 11th street, 5th floor, NYC.  The event is free but reservations are required. Get yours by emailing dhplaunch@gmail.com.

Then it’s off to Brooklyn for a wine and cheese reception in front of a sixty foot ant sculpture at hot new gallery, The Invisible Dog. Ana Sofia Joanes (the director of Fresh) will be there at 6:30. The wines will be carbon neutral and, while there will be wine glasses available for $2, feel free to bring your own. Tickets are $25 and everyone who attends will receive a voucher to see Fresh at the Quad Cinema April 9-15.

Hit them both if you can, or pick one and know that you’re doing your part to make the world a better place. And tell your friends. Shouldn’t they be doing their part as well?

See you there.