I made it to Columbus. Things are going well. Have been talking to people in my orientation class about nutrition and healthy eating...two of my favorite subjects. I'm really looking forward to finishing orientation and getting back to taking care of patients.
I've been doing some reading and research on herbs and spices. My new focus is turmeric. It is an Indian curry spice with a long history of fighting inflammation. In addition, it has been used as a natural dye for cotton, silk, paper, foods, cosmetics, wood, and as a food preservative. As an antioxidanet turmeric may prevent oxidation of blood fats. Like ginger, curcumin (active ingredient in turmeric) may be a much safer anti-inflammatory agent than standard NSAIDs such as aspirin and ibuprofen. Curcumin helps prevent oxidation of cholesterol in the blood, which damages blood vessels and builds up in the plaque that can lead to stroke or heart attack. Turmeric is also high in vitamin B6. Studies in India show that elderly people whose diets were high in turmeric have lower levels of neurological diseases such as Alzheimer's.
There are so many health benefits in our spice cabinets. They make excellent salt substitutes and can increase the flavor of our foods. The next time you're cooking and feel adventurous, check out your spice/herb rack and see what interesting things you find.
Educating the World about CBD-Rich Hemp Oil
Tuesday, March 16, 2010
Tuesday, March 9, 2010
Frustration and a new recipe
So many people on both sides of my family live very unhealthy lifestyles. They complain about their weight and are always going to do better tomorrow. I know they don't like being on medications, but are unwilling to change the habits that will allow them to either reduce the amount of medications they need or to be able to get off all the medications. It is frustrating when I try to share healthy alternatives and information that will help them to be healthier...not only for themselves, but for those that love them. Jokes are made and info is dismissed. What is more frustrating is the number of younger relatives with young children that don't want to realize that how they are living and eating is also affecting their children. Not only are they teaching their children bad health habits, but they are decreasing the number of years they will be alive and healthy for their children.
I try not to brow-beat them even though that is exactly what I would like to do. If I could lock them all up and cut them off from the sugar, fast foods, etc for just one week, maybe they could see that it really isn't that hard to change the habits that are slowly killing them.
This past winter so many of them were continually sick with colds and flu. Their children were sick yet when you try to explain that changing how everyone in the household eats will go a long way to alleviating a lot of the illness.
Is that mocha latte really so good that it is worth leading you to diabetes, heart attack, and stroke? That fried chicken is good today, but how good will it be when you can't feed yourself and have to wear diapers because a stroke has left you unable to care for yourself?
I know when I was young, I thought I knew everything. Most of us were that way. There was a time when there was respect for the wisdom of your elders. The Chinese know it. The Native Americans know it. So many cultures understand the wealth in the wisdom of those who have walked before us. They've passed wisdom about nutrition and natural healing down for centuries. Maybe that's because most of it works!
The whole concept of "survival of the fittest" is so true, but as so many more of the population becomes unfit, who will be left? It will certainly solve the population problems. It is a scary thought that scientists now believe that the young generation of today may be the first generation that won't outlive their parents and/or grandparents. Why? They are eating themselves to death...not just the amount they eat, but also what they eat. Who is to blame? We are!! It is our responsibility as parents and grandparents to teach the young only they are being taught the wrong things when it comes to what they put in their bodies.
It is easier to stop at McDonald's or Burger King after a long day at work than it is to pull out the crock pot on Sunday to cook and freeze something for those days you are too tired to cook. I'm so tired of all the excuses.
I know it may sound trite, but my children knew I didn't believe in the word "can't". "Can't" just meant you didn't try hard enough. "Can't" just means you don't want it badly enough. "Can't" means you are too lazy to try. The next time you tell someone you "can't" lose weight, "can't" give up the sugar, "can't" walk away from the donuts, think about what that is saying about yourself and your ability to control your life.
There are only two certainties in life...you live and you die. What happens in between CAN be affected by choices you make. You are given one body. It is an amazing and incredible piece of machinery. It is a power plant. It is a filtration system. It is a think tank. It can be a protective shield against the elements. Our bodies are given to us to care for during our time on earth. It is the greatest and most precious gift we will ever receive so why aren't you treating it like the gift it is?
Super Charged Beef Barley Soup
1 small pack stew beef - trim off the fat and cut into bite-sized pieces
1 T olive oil
1 medium onion - chopped
3 cloves garlic - chopped
1 T dried parsley
1 tsp Turmeric
2 Bay leaves
1 tsp fresh ground pepper
1/4 tsp sea salt
1 beef bouillon cube
1/3-1/2 red bell pepper - chopped or cubed
1 medium carrot - chopped or sliced
3-4 C water
1/3 C dry barley
Place the dry barley in a container and cover with water. Allow to soak until ready to add to soup. Place all other ingredients in crock pot. Set it on low cook if you need it to cook all day. Set it on high for a finished soup in 4-5 hours. In the last hour of cooking, drain and rinse the barley then add it to the soup. Serve it with some 100% whole wheat crackers.
Barley - The American Diabetes Association listed whole grains citing barley as a great choice because it’s not only a source of fiber and important minerals such as potassium, but also because the grain has a low glycemic index. The ADA also recommended barley because it’s a food that “every budget can live with
year round. Barley in the most energy-efficient food available. It is a complete food which has been converted into a super food through an all-natural process, making it so powerful and functional that it can be used to nourish those who are struck by famine. Actually, the United Nations uses it as a relief food for those in famine-stricken countries because of its ability to support human life better than any other single food. Barley transforms into a gel in the GI tract, slowing its passage through the body, which in turn allows maximum nutrient absorption. It stabilizes glucose levels and is great for use by diabetics. Barley is often used to improve athletic endurance, help maintain healthy cholesterol levels, control hunger, boost the immune system, and detoxify the blood. It can be eaten as a cereal, in soups and stews, and as a rice substitute.
I try not to brow-beat them even though that is exactly what I would like to do. If I could lock them all up and cut them off from the sugar, fast foods, etc for just one week, maybe they could see that it really isn't that hard to change the habits that are slowly killing them.
This past winter so many of them were continually sick with colds and flu. Their children were sick yet when you try to explain that changing how everyone in the household eats will go a long way to alleviating a lot of the illness.
Is that mocha latte really so good that it is worth leading you to diabetes, heart attack, and stroke? That fried chicken is good today, but how good will it be when you can't feed yourself and have to wear diapers because a stroke has left you unable to care for yourself?
I know when I was young, I thought I knew everything. Most of us were that way. There was a time when there was respect for the wisdom of your elders. The Chinese know it. The Native Americans know it. So many cultures understand the wealth in the wisdom of those who have walked before us. They've passed wisdom about nutrition and natural healing down for centuries. Maybe that's because most of it works!
The whole concept of "survival of the fittest" is so true, but as so many more of the population becomes unfit, who will be left? It will certainly solve the population problems. It is a scary thought that scientists now believe that the young generation of today may be the first generation that won't outlive their parents and/or grandparents. Why? They are eating themselves to death...not just the amount they eat, but also what they eat. Who is to blame? We are!! It is our responsibility as parents and grandparents to teach the young only they are being taught the wrong things when it comes to what they put in their bodies.
It is easier to stop at McDonald's or Burger King after a long day at work than it is to pull out the crock pot on Sunday to cook and freeze something for those days you are too tired to cook. I'm so tired of all the excuses.
I know it may sound trite, but my children knew I didn't believe in the word "can't". "Can't" just meant you didn't try hard enough. "Can't" just means you don't want it badly enough. "Can't" means you are too lazy to try. The next time you tell someone you "can't" lose weight, "can't" give up the sugar, "can't" walk away from the donuts, think about what that is saying about yourself and your ability to control your life.
There are only two certainties in life...you live and you die. What happens in between CAN be affected by choices you make. You are given one body. It is an amazing and incredible piece of machinery. It is a power plant. It is a filtration system. It is a think tank. It can be a protective shield against the elements. Our bodies are given to us to care for during our time on earth. It is the greatest and most precious gift we will ever receive so why aren't you treating it like the gift it is?
Super Charged Beef Barley Soup
1 small pack stew beef - trim off the fat and cut into bite-sized pieces
1 T olive oil
1 medium onion - chopped
3 cloves garlic - chopped
1 T dried parsley
1 tsp Turmeric
2 Bay leaves
1 tsp fresh ground pepper
1/4 tsp sea salt
1 beef bouillon cube
1/3-1/2 red bell pepper - chopped or cubed
1 medium carrot - chopped or sliced
3-4 C water
1/3 C dry barley
Place the dry barley in a container and cover with water. Allow to soak until ready to add to soup. Place all other ingredients in crock pot. Set it on low cook if you need it to cook all day. Set it on high for a finished soup in 4-5 hours. In the last hour of cooking, drain and rinse the barley then add it to the soup. Serve it with some 100% whole wheat crackers.
Barley - The American Diabetes Association listed whole grains citing barley as a great choice because it’s not only a source of fiber and important minerals such as potassium, but also because the grain has a low glycemic index. The ADA also recommended barley because it’s a food that “every budget can live with
year round. Barley in the most energy-efficient food available. It is a complete food which has been converted into a super food through an all-natural process, making it so powerful and functional that it can be used to nourish those who are struck by famine. Actually, the United Nations uses it as a relief food for those in famine-stricken countries because of its ability to support human life better than any other single food. Barley transforms into a gel in the GI tract, slowing its passage through the body, which in turn allows maximum nutrient absorption. It stabilizes glucose levels and is great for use by diabetics. Barley is often used to improve athletic endurance, help maintain healthy cholesterol levels, control hunger, boost the immune system, and detoxify the blood. It can be eaten as a cereal, in soups and stews, and as a rice substitute.
Thursday, March 4, 2010
Hummus and Guacamole
Here are two very healthy recipes for those of you that like something to dip into. They are both good with raw vegetables. I've also used both as a spread on sandwiches instead of mayo or tarter sauce. The chickpeas you use in the hummus are high in dietary fiber, zinc, folate and a good source of protein. Avocado are a good source of dietary fiber, Vit C, Vit E, lutein (for healthy eyes), good fat, and potassium.
Hummus
1 14oz can chickpeas (drained)
1/2 cup Tahini
1/4 cup lemon juice
1/4 cup water
2 cloves garlic (chopped)
1 T extra virgin olive oil
1/8 to 1/4 tsp cayenne pepper
Sea salt and freshly ground pepper to taste
Please all ingredients in food processor and blend until smooth. Serve with your favorite raw veggies, whole grain crackers, or whole grain chips.
Guacamole
6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coursely chopped fresh cilantro
2 T fresh lime juice
1 tsp sea salt (ground)
Place unpeeled garlic in small, dry skillet. (I prefer cast iron.) Turn on medium flame. Cook and turn until soft inside and blackened in spots on outside, about 10-12 min. When done, peel off skins and chop up garlic. In large bowl mash avocado, cooked garlic, chopped cilantro, and lime juice. Season with salt to taste. You can add a little cayenne if you like a little bite to your guacamole. Keep refrigerated until ready to serve. If you want less product, just use half of each ingredient.
Hummus and guacamole are two of the healthiest snacks you can make and both are very versatile. If you take meds that require you to watch your potassium levels, then eat the guacamole in moderation.
Hummus
1 14oz can chickpeas (drained)
1/2 cup Tahini
1/4 cup lemon juice
1/4 cup water
2 cloves garlic (chopped)
1 T extra virgin olive oil
1/8 to 1/4 tsp cayenne pepper
Sea salt and freshly ground pepper to taste
Please all ingredients in food processor and blend until smooth. Serve with your favorite raw veggies, whole grain crackers, or whole grain chips.
Guacamole
6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coursely chopped fresh cilantro
2 T fresh lime juice
1 tsp sea salt (ground)
Place unpeeled garlic in small, dry skillet. (I prefer cast iron.) Turn on medium flame. Cook and turn until soft inside and blackened in spots on outside, about 10-12 min. When done, peel off skins and chop up garlic. In large bowl mash avocado, cooked garlic, chopped cilantro, and lime juice. Season with salt to taste. You can add a little cayenne if you like a little bite to your guacamole. Keep refrigerated until ready to serve. If you want less product, just use half of each ingredient.
Hummus and guacamole are two of the healthiest snacks you can make and both are very versatile. If you take meds that require you to watch your potassium levels, then eat the guacamole in moderation.
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