Nutrition and wellness is tasteful
Exercise is a benefit to every part of the body--mind included.
Exercise makes you look better, lose weight, and lowers your risk of many chronic diseases, and slows down aging.
"You don't have to cook fancy or complicated masterpieces--just good food from fresh ingredients."
"If we're not willing to settle for 'junk living,' we shouldn't settle for junk food."
Food is medicine
"Let medicine be thy food, and food be thy medicine."
"Don't eat anything your great grandmother wouldn't recognize as food."
Thursday, March 6, 2014
"If you set aside the debate about whether GMOs are bad or good, a curious fact emerges. For a rich and powerful company that seems to excel at everything it does, Monsanto sucks in one aspect: spin control."
To learn more about the history of Monsanto, learn more about GMOs in general and what the consequences are on our environment, read the article, "Why does everyone hate Monsanto?"
Wednesday, March 5, 2014
1) Turmeric - Just adding a dash to a stew or scrambled eggs in the morning not only adds a pretty, rich yellow color; but, more importantly, it is so good for you!
2) Amaranth - This is an ancient grain that can be added as a side dish to any meal. Substitute it for quinoa or brown rice or cous cous. It adds a powerful nutrition punch too!
3) Cabbage -- Cruciferous vegetable with a boat-load of nutrition. There are various cabbage types too, so you can mix it up in a salad, stew or soup. Try purple cabbage, green or Savoy.
4) Watermelon - Extremely good for you. It too has so many good vitamins and minerals and it will soon be in season.
5) Shiitake Mushrooms - These earthy delicious tasting mushrooms are an excellent source of many vitamins and are great for immunity.
6) Lentils - These beans cook up quickly, especially compared to dried beans. They are excellent in soups, stews or even salads.
7) Flax Seeds -- Hard to believe such tiny seeds can provide such a nutritional impact to the body!
To begin with, they have a lot of omega 3 fatty acids which help in lowering blood pressure and triglycerides and so much more.
To learn more about the 7 superfoods, go to the article...below are some more super foods...
Tuesday, March 4, 2014
It sounds crazy, but "AquAdvantage® Salmon are Atlantic salmon engineered to contain genes from an unrelated Pacific salmon and an Arctic eelpout. These modifications cause the GE salmon to produce growth hormone year-round, allegedly creating a fish that grows at twice the normal rate of a typical Atlantic salmon." See what the Center for Food Safety says about this salmon here.
Monday, March 3, 2014
As of late, I've been finding myself getting more and more involved with wanting to understand all the issues surrounding our current farm bill, GMOs, the hidden truth about what sugar really does to the body, how antibiotic use in food animal production has gone awry and what can we all do about it!
To all of the above-mentioned issues, I can most definitely say YES, I support a better more informed farm bill that has everyone's best interest at heart and one that everyone can understand; also, we know that sugar has a big part to play with our current obesity issues, but the average "joe" needs to know more of the "whys", i.e., how to avoid added sugars by reading food labels, making better informed decisions, eating "Real Food" without additives and preservatives as much as possible and why those preservatives are bad for us. I may know that these foods are not good for me, but how do you inform the masses or do they just not want to know? Is it just not convenient or cost effective for them to make wiser food choices?
How can we instill a love for cooking for just about everyone without causing stress and how can we convince those that hate to cook that it can be done quickly and easily and certainly better nutritionally than the quick "drive-by" through the fast-food window.
Then there is the GMO, yes, would love to see labeling done, but also want to understand why many of our foods are being "tampered with" without the public's knowledge. People at least deserve to know where their food comes from, right? It would be most beneficial to understand the history of GMOs, and how they have made a big difference to our food supply, especially over the past 30 years+. How is it too that GMOs have been given more "lee-way" with regard to making medicines, which are also made through genetic modification? GMOs is a very controversial issue that has people really bothered about it or others who want nothing to do with it -- that helps no one!
There is so much to know, but the best way to know it is to just jump in, do research, read a lot, get informed and follow people you admire and respect and "know their stuff". It is too easy to follow the "masses" because it is what "everyone" is doing. It takes guts to ask questions, yes, ask the "whys". That is what I try to do every day.
With all that said, question where the food source comes from, why is it you bought that particular item? Was it because you saw a cool advertisement on TV or a billboard or you heard it from someone? Why is it that the food industry gets to dictate the foods that we purchase in our supermarkets? It all comes down to wanting to get informed and becoming part of the solution, not adding to the problem of a continued broken food system.
What do you think about these issues?
Inspired and eloquent speakers participated in this all day event with pertinent topics like The Monday Campaigns, "Meatless Mondays" to local food distribution to antibiotic use in food animal production to changing the way students eat at school. One of the last speakers, Tom Colicchio, Chef/Owner of Craft Restaurants and Head Judge "Top Chef" spoke precisely about the Food Movement and ways by which we need to step out of our comfort zones and get involved with speaking out for hunger prevention by making wise decisions with the people we elect in Washington as a start....
Friday, February 28, 2014
- the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
- 1 tablespoon unsalted butter
- 1 1/2 cups water
- 1 cup chicken broth
- 1 pound boiling, potatoes
- 2 tablespoons minced fresh parsley leaves
Thursday, February 27, 2014
As a follow up to a news release from Reuters Magazine just yesterday, it looks like a new childhood obesity rates study revealed that obesity rates among kids ages two to five years old has dropped by 43 percent between 2003-2012.
But, also be aware that "it is important to remember that no one study can be considered definitive," said registered dietitian nutritionist and Academy President Dr. Glenna McCollum. "As a science-based organization, the Academy of Nutrition and Dietetics draws on the entire body of research in our healthful-eating recommendations to consumers."
To learn more about this study on how to improve the health of children and families, visit the website: www.KidsEatRight.org.
Wednesday, February 26, 2014
Healthy Planet's vision includes a belief that small changes can make a big difference! A difference that really matters. Check out what Healthy Planet is all about.