Tag Archives: Celiac Disease

“Super Brain Yoga” is a No Brainer!

Did you say “Super Brain”? Get a Super Brain? Count me in!

But Super Brain Yoga sounds like a whole routine… Maybe there’s a DVD or a book to buy? No. And no.

In fact, what I’m going to share with you for FREE could have cost you as much as $352.07!

Granted, there are less expensive versions, but it all boils down to doing one simple thing. That information might justify $2.07. The rest of it must be $350.00 worth of history.

The effect of doing this one thing, however, may be priceless!

In fact, doing “Super Brain Yoga” melds right into a power pose that I wrote about last year for the online magazine, Excellence; so, for me, the benefits are doubled.

We’ll look at Super Brain Yoga first; then I’ll explain how this can morph into a power pose that will also set you up for a day of balance, positive self-worth, and forward motion.

Super Brain Yoga and Power Pose may just be the trick for your whole family to do together each morning.

If I were still teaching in the classroom, this is how we would start each day! There are TV news articles about teachers doing Super Brain Yoga daily with amazing results for better attention and performance by the students. Can I get an “Amen!”?

As always, we need to turn to a bit of anatomy and physiology first to help understand why this Super Brain Yoga technique has value. Our brain is divided into two hemispheres. The right brain controls the left side of the body, and the left brain controls the right side of the body. There are also acupressure points in the ear lobe that when gently squeezed activate brain pathways.

In everything we do, signals are being ‘pinged’ back and forth between the two hemispheres through special nerve pathways between them. This simple technique helps balance the two hemispheres’ activities (as revealed through before and after MRIs), and strengthens mental focus and clarity.

In a moment, you can see our FIRST EVER video which will demonstrate the simple steps for Super Brain Yoga as follows

    • Stand with feet shoulder width apart facing north if you are a ‘senior’; or facing east for ‘non-seniors.’
    • Keep the tip of your tongue touching the roof of your mouth.
    • Gently squeeze your RIGHT ear lobe using the thumb and index finger of your LEFT hand. The index finger goes on back of the ear lobe and the thumb goes on the front.
    • Gently squeeze your LEFT ear lobe using the thumb and index finger of your RIGHT hand. The index finger goes on the back of the ear lobe and the thumb goes on the front.
    • Gradually bend your knees into a squat position while inhaling.
    • Gradually straighten your knees to come out of the squat while exhaling.
    • Repeat at least 14 more times

That’s it!

Practicing this simple move each day helps to connect and re-energize the nerve pathways between the two brain hemispheres. Don’t worry about doing deep squats, this is more of a brain thing than a physical exercise. Increasing the number of repetitions over time until you are doing this a few minutes, will definitely, “Do your body good!”

What have I noticed doing this each day?

I feel more physically balanced. I am measuring this by the ease in which I stand on one foot while brushing my teeth. As mentioned in the exercise chapter of my book, Toolkit for Wellness, I do a painless “habit-stacking” balance exercise each time I brush my teeth. I divide the 2 minutes of tooth brushing into two 1-minute segments in which I alternate between standing/balancing on one foot, then the other. Since doing Super Brain Yoga, my “wobble-factor” has vanished.

 

Am I ready to sign up for that genius quiz show? Not yet, but when combined with the Power Poses I will describe next, AND my daily cup of Power Coffee, (see last week’s post), I am most definitely:

 

  • balanced in mind, body, and spirit
  • ready to meet the day with confidence and resolve, and
  • feel energized yet calm

So, what are Power Poses? Let me explain by introducing you to Amy Cuddy.

Amy Cuddy’s book, Presence, puts science into what I’ve known all along.  While we have long been stoked in the ‘mind-over-matter’ dogma – which is certainly well-documented – and I know can work miracles. Cuddy’s proven approach, however, shows that the body can LEAD the mind.

Her tale of personal transformation is also beautifully told in her *TED talk, which is the 2nd most viewed TED talk and can be found here:  TED

In her book, Cuddy shares studies she and others have conducted, as she gently peels away each application of how we view ourselves, present ourselves, and how others perceive us as a result of our ‘presence.’

As she methodically builds her case for the ‘body over mind’ path to a stronger, more positive personal presence, she shares the famous quote of William James (1842-1910), who was a renowned psychologist at Harvard: “I don’t sing because I am happy. I am happy because I sing.”

The very act of smiling and standing with confidence redirects the body’s chemistry to a positive flow. Why not boost your confidence by holding a power pose for 2 minutes at the start of the day?

The studies Cuddy shares demonstrate that body positions of strength (i.e. Wonder Woman, Superman) – that have a more expansive sitting position with arms away from the body and legs not intertwined – result not only in a mindset of strength, but actually produce positive brain chemistry changes.

The ‘victory stance’ is genetically ingrained. People around the world, across cultures, and even the blind, who have never seen a ‘victory stance’ naturally, assume that pose after great personal accomplishments. Feet apart, chin slightly elevated, hands thrown up in the air outstretched.

It’s universal!

Looking forward to a challenging day? In private, assume your Victory Stance and hold it for two minutes. Claiming that victory – in advance – helps assure a more positive approach on your part and sets up those you are working with or influencing to see you as a person of strength.

Victory Stance pre-event poses do not supplant being prepared for a speech, proposal, or interview. Being well-prepared for life’s challenges is still a must. In fact, as you prepare to put yourself in front of others, precede even your preparations with a Victory Stance each time you practice.

Do note, however, that showing up in front of others looking like Superman may be off putting. This do in private before the presentation.

No speeches to give? We carry our ‘presence’ everywhere we go. It colors how we look at the day, and how the world views and receives us.

Practice unfolding those self-hugging arms, stooped shoulders, and minimalist postures trying to make yourself disappear. Practice in private to be ‘bigger’ to take more space. Hold that chin up, open up your chest, and thrust your arms skyward.

Create a more positive and balanced YOU before you start the day by doing Super Brain Yoga followed by a couple of Victory Power Poses!

Let’s roll the video, Sheree! Watch below as I demonstrate the proper procedure for Super Brain Yoga and for the natural unfolding to two Victory Power Poses:

Wow! That was our FIRST online video for foodtalk4you! Hurray!

A big part of personal satisfaction is stretching and growing beyond our comfort zones.

Online video?  Check!

All of my mornings start this way. Super Brain Yoga, Power Poses, and Power Coffee!

2017 is looking up!

Please leave a comment about how foodtalk4you is helping you or if you have any questions. Share this article with a friend.

Subscribe to this blog so you won’t miss any posts; an email will alert you each time a new one is up. As always, we NEVER share your email address with anyone.

 

 

(*)  TED is a nonprofit devoted to “Ideas Worth Spreading.” It was conceived in 1984 as a conference devoted to bringing people together from the three worlds of Technology, Entertainment and Design.

In health,

Deidre

 

 

 

 

Three – Two – One …….. Blast Off!!

Happy 2017!

If we’ve learned anything from 2016, it has to be that life can often seem very short. While long-term goals are necessary for keeping your life moving forward and staying on track, remember,  today is a beautiful day to be day one!

So if you are on your 100th consecutive day of doing something good for yourself; or, if it’s day one again – today is all we have anyway. Right?

So let’s blast off each day with a little something that is yummy, delicious, and easy to do. This is also excellent for your energy levels, clarity, and focus – AND – is full of anti-oxidants and anti-inflammation elements which will soothe your insides.

What am I talking about? Power coffee you make yourself with a few basic ingredients!

It even looks like a latte! What could be better?

I tried something similar last year, but stopped because I was using a blender which cooled off my coffee and because…well…I could do without it.

This week, however, I came across a better idea for energizing coffee. Switching out my big blender with my immersion blender has enabled me to keep my coffee hot, blitz any leftovers quite easily, and make clean-up a cinch.

After experimenting the first time with a single cup of this amazing blend, I assembled enough ingredients for a week. The following is the basic recipe for one serving. To make ahead, simply multiply the recipe’s dry ingredients, mix, store in a jar, and add a spoonful to coffee along with the teaspoon of coconut oil for each day.

POWER COFFEE

Into your morning cup of coffee add:

1 tsp coconut oil

¼ tsp. turmeric

Trace amount of cayenne pepper

¼ tsp cinnamon

½ tsp raw cacao

½ tsp collagen

¼ tsp nutmeg

A sprinkle of cardamom

½-1 tsp coconut sugar

Blitz this in a blender or use an immersion blender.

ALERT: Immersion blenders do create a bit of a splash. Do NOT use your coffee cup as a blending bowl. Red face…been there, done that…cleaned it up. What I have discovered is to blend it in the coffee pot IF it is half full. K-cup folks can just use a standard blender; just preheat the blender jar with a bit of hot water first.

What I have discovered about Power Coffee is that I am not ‘charged up’ in a jittery way. I am focused. There is no need to ‘dig deep’ to get out of my chair to start the day’s activities. I am experiencing very stable energy levels and my ‘drive’ lasts and lasts. This is all on coffee that is 50% decaf.

Three days in and I am so pleased! There are calories in this, so I either delay breakfast or decrease the amount I eat. Because I am being well-nourished with this long-lasting drink, my eating has automatically decreased.

Will this do my body good? Yes!

Here is a little information on some of the ingredients:

Coconut oil is special in the category of saturated fats. In addition to being a superb source of energy, coconut oil consists of medium-chain fatty acids which have been shown to be anti-inflammatory and protective to the immune system. Coconut oil is linked to being protective from degenerative diseases such as Alzheimer’s. The bacteria-killing property of coconut is well established. The breakdown of coconut oil in the body also leads to more efficient metabolism.

Turmeric, also known as curcumin, is an ancient healing ingredient with amazing anti-inflammatory properties. Studies show, turmeric is protective against forming the precursors of Alzheimer’s. Its anti-inflammatory properties are shown to relieve symptoms of arthritis, and it is protective against cancer.

Cinnamon helps regulate blood sugar, is loaded with anti-oxidants, calms inflammation, and is linked to brain health.

Raw cacao powder is NOT cocoa powder. Cocoa powder has milk, sugar, and other additives. Raw cacao is simply dried and ground cacao beans.

Cacao beans

Raw cacao beans were called ‘food for the gods’ in ancient cultures due to their great benefits. Cacao beans are a rich source of anti-oxidants, fiber – both soluble and insoluble, carbohydrates, protein, monounsaturated fatty acids that are not harmful to cholesterol levels, some amounts of caffeine and theobromine that are stimulants and anti-depressants, and a host of minerals and vitamins.

Raw cacao powder is made without heating the cacao beans above 116 degrees. Then they are cold pressed to make a paste. The paste is cold ground to yield a raw cacao powder. Thanks to the cold processing, the anti-oxidants and other nutrients are not destroyed.

Collagen is essential for hair, skin, nail, joint, and bone health and is a source of protein. Got creaky joints? Got wrinkles? Get collagen!

I wish you a happy “blast off” as you greet each day with Power Coffee.

“Do your body good” and start the New Year off feeling calm, yet energized, and let me know how your body likes Power Coffee by leaving a comment.

Hello 2017! I’m ready and raring to get started!

Deidre

PS- As a special thank you to my loyal readers,  my Editor, Sheree Alderman, and I have created a PDF of every recipe from last year for your printing pleasure! You can access that collection here: FOODTALK4YOU YEAR END 2016 RECIPES; as well as from the new RECIPE tab on the home page! Click on it to find a drop down menu where you will find a recipe collection, the one from 2016.

You can also access a printer-friendly recipe for this delicious energy-boosting coffee here: POWER COFFEE RECIPE.

Hope this helps! Let us know how you like these improvements!

Til next time-

Deidre

 

 

 

 

 

Christmas Cranberry Commotion!

Are you like me? I simply crave seasonal offerings, and right now… it’s ALL things CRANBERRY!

Long-time readers of this blog know I am a strong believer in seasonal fruits and vegetables. Sure, we can get most every fruit and vegetable year round, but it’s “fresh” from the opposite side of the world. certainly not “fresh” from our area – and NOT meeting our unique cyclic nutritional needs of the season.

My visions are not of sugar plums, but of cranberries. Their tartness compliments turkey, chicken, and pork based protein dishes, as well as a green vegetable that’s oven roasted in the second recipe below.

As we weigh each food choice with the question, “Will this do my body good?” Cranberries are a seasonal choice that sing the reply, “Yes! This will do my body good!”

Remember the mantra frequently heard: “Go for the color!” Rather than lists of “eat this and not that,” just heading for the seasonal colorful fruits and vegetables, will ultimately steer us on a path of exceptional nutrition.

With holiday meals abound, cranberries will add, not only a divine color, but also an abundance of great nutrition and health benefits.

Long touted for ingredients that prevent urinary tract infections, cranberry PILLS are best suited for medicinal levels of such ingredients rather than just cranberry juice.

But the nutritional profile of EDIBLE cranberries WILL deliver powerful levels of:

  • Vitamin C
  • Fiber
  • Vitamin E
  • Antioxidants
  • Phytonutrients

Consult your health care provider if you take warfarin (blood thinner) or have a history of kidney stones, as cranberries may aggravate your condition or alter the effects of your medication.

So let’s dive into two of my favorite cranberry recipes.

CRANBERRY SAUCE

This is not your normal Ocean Spray cranberry sauce which uses a full cup of sugar. This uses half that and yet maintains sweetness levels through the addition of other healthy fruits.

I actually recommend doubling this recipe – trust me, you’ll want to – in which case, in addition to doubling most ingredients, still use just the one orange but use the rind from half of it.

Ingredients

12-ounce bag of fresh cranberries, rinsed and culled of soft berries

½ cup unsweetened applesauce (or one whole cup if not using grated fresh apple)

½ apple, peeled, grated

1 orange – cut rind off top and bottom, quarter, and peel three of the sections and slice cross ways; thinly slice the remaining section with the peel remaining (see photo)

 

Secret ingredient: 1 cup of raspberries or 2-3 Tbs. of Penzey’s Spices Raspberry Enlightenment

½ cup sugar

½ cup water

Whole cloves – about 10 buds removed from cloves

1 cinnamon stick

Dash of nutmeg

Method

I actually precooked my raspberries using half of the sugar and then pressed them through a sieve to yield a perfect seedless raspberry essence! Ummm!

 

Using a large sauce or soup pot, add all ingredients and cook over medium heat. As the berries heat up, they will pop. Stir occasionally. As things heat up, you can lower the temperature a bit and “smush” the berries against the pan to assist in “popping.” Continue to cook until ingredients meld into a thick sauce.

Transfer into a serving or storage dish, remove cinnamon stick, and cool. The resulting sauce more closely resembles a jam.

In addition to being offered as a colorful relish to accompany turkey, chicken, or pork, this sauce/jam can be spread on top of nut butters (almond is my favorite) as a twist on PB and J.

_________________________

Next, I pair cranberries with Brussels sprouts. If you are one of those who is not “in love” with this awesome mini cabbage unless it’s hidden in a vat of melted Velveeta (a nonfood for sure), try this!

If there ever was a vegetable “candy” this recipe is it, and it “will do my body good!”

Take a quick check on the benefits of Brussels sprouts and you will be inundated by page after page of information about phytonutrients, anti-inflammatory factors, antioxidant support, detox support, anti-cancer factors, heart health, digestive health – you name it.

Definitely worth a second look to those who have been leery of these little jewels.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS

INGREDIENTS

1 lb. fresh Brussels sprouts, trimmed and cut in half lengthwise

Optional: 1-2 cups broccoli florets

1 cup pecans, roughly chopped (see the recipe chapter of my book Toolkit for Wellness to learn how to make all nuts more digestible and better for you)

½ – 1 cup fresh or frozen cranberries, coarsely chopped or cut in half

 

4 Tbs. olive oil (use more if also adding broccoli florets to the recipe)

1-2 shallots, thinly sliced

3-5 cloves of garlic, minced or put through a garlic press

1 tsp. salt

½ tsp. pepper

METHOD

Preheat oven to 375 degrees.

Using a large baking pan or baking sheet, toss all ingredients until mixed, evenly distributed, and are covered with oil. Turn the Brussels sprouts cut side down. Roast for 25 minutes or until edges of sprouts start to turn golden and crispy. Serve.

Wishing all of my readers the happiest of holidays, the merriest of Christmases, and the happiest and healthiest of New Years!

We can celebrate and STILL have food that will, “Do my body good!”

‘Til next year-

Deidre

 

 

 

 

 

 

Santa’s Waist Trimmer – “Taking Off the Cookies” – Cookies

Here are 3 important rules to remember: Eat like a king at breakfast, a prince at lunch, and a pauper at dinner. Sure, right? But sometimes, I just want a little something to go along with my coffee, you know? Not a big meal, but something that will tide me over until my first meal. Too many thoughts of “dunkable” donuts, delectable Danishes, or any variety of “healthy” whole-grain, pop-up toaster tarts come to mind.

Yuck. I want to “do my body good.”

Behold, the Breakfast Cookie!

I never want to be without a stash of these. So, every month or so, I’ll “whomp” up a double batch of these babies to freeze. Exactly 11 of these little miracles stack up perfectly along the bottom of a one-gallon Zip-lock bag, which can conveniently be wrapped around the “tube” of cookies and placed in the freezer for future reference.

The Breakfast Cookie recipe is featured in my book, Toolkit for Wellness.  After having made many, many batches of these (meaning: a LOT), I have honed this recipe to just a couple of steps – so to speak – and have streamlined the work, taking any of the guess work out of the nut flour proportions.

So, here we go!

I’ve simplified the prep into ‘wet’ and ‘dry.’  I also assemble ALL ingredients before starting, which is especially important if you are making a double batch. I will, literally, surround each bowl of dry ingredients with smaller bowls of wet ingredients and the requisite three bananas, each before starting.

BREAKFAST COOKIES

Preheat oven to 350, or 325 if using convection. Both of my large baking sheets fit nicely into my oven which will accommodate the twenty-nine cookies this recipe makes with just one baking cycle.

In a food processor, (Mine has a 11-cup capacity which works perfectly), place the following ingredients and pulse 2-3 times for 15 seconds each, until the dates are in very small pieces and the bananas are smooth:

1 Tbsp. lemon juice or juice from ½ lemon

3 large, ripe bananas broken into chunks

7 medium-sized pitted dates /or/ 5 large Medjool dates, soaked in warm water for 15 minutes and drained

2 Tbsp. ghee /or/ palm shortening

1 cup unsweetened applesauce (two of those individual serving applesauce cups)

Pour this mixture into a mixing bowl containing the following ingredients that have been whisked together:

½ cup hazelnut flour

½ cup almond flour

¼ cup coconut flour

¼ cup ground flax seed

¼ cup hemp seed hearts

¼ cup Great Lakes gelatin

3 tsp. Ceylon cinnamon

2 tsp baking soda

1 cup unsweetened coconut flakes

½ cup dried fruit of choice (I use blueberries)

Add 2 tsp. of vanilla to mixture as you combine the wet and dry ingredients with a spoon or stirring spatula. The resulting dough should be soft but not sticky. If it seems too soft, add more coconut flour at 1 Tbsp. at a time, stirring after each addition.

Using a golf ball-sized cookie scoop – mine measures just a bit less than 2 inches in diameter – scoop out dough and place cookies onto parchment paper-covered baking sheets.

Breakfast Cookies

Dampen your first two fingers in water and gently press each cookie down a bit. Cookies do not spread out much.

Bake in preheated oven (350; 325 if convection) for 20-25 minutes. My convection oven usually takes 23 minutes. Cookies will still be a little bit soft but not mushy when done. Place cookies on a cooling rack where they will firm up.

A couple of these with your favorite breakfast brew will do the trick. Just warm them up a bit in a toaster oven while your coffee or tea brews.

File this recipe under –

Paleo

Gluten-free

Dairy-free

Sugar-free

Soy-free

High-fiber

Excellent sources of protein

Anti-inflammatory

Bone and joint health

Great tasting!

Mornings never tasted so good!

Santa’s Waist Trimmer – Taking Off the Cookies Cookies

 

‘Til next time-

Deidre

 

 

PS: Consumer update! If you own a Cuisinart food processor with a blade constructed with four rivets, please go to recall.cuisinart.com to check if your blade is one of the 8 MILLION being recalled. Mine was! No deaths have been reported, but injuries have as a result of metal shards coming off in the food! Check out the metal fatigue breaks occurring around the rivets on mine:

 

 

 

 

 

 

Chilly November Night’s Butternut Squash Soup!

If you buy a butternut squash every year thinking you’ll dbutternut-squash1o something creative with it but don’t…. If that lowly butternut squash just sits on your counter promising to be nothing more than an object you might want to grab in self-defense during a home invasion… Then stay tuned for some great news!

Good. Better. Best. Never let it rest until good is better, and better is best!

Plain butternut squash soup is… good.

Add caramelized onions and garlic to get something… better.

79583a8c-8bb5-44cd-bde5-718df55d33d2Add anti-inflammatory spices, creamy good-fat from coconut milk, and bone building gelatin, and you’ll have the best steamy bowlful of butternut squash goodness you’ve ever had! It’s the BEST!

Let’s get right to the recipe. This is so easy to do and was a lot less of a mess to do using my immersion blender! Wow! First time using it for creamed soups – no more transfers to the blender and then to another soup pot.

Easy-peasy!

The day before, I sliced a butternut squash lengthwise, scooped out 2e42de54-6751-414e-a47c-443a8c118e3cthe seeds, and put the cut sides down on to a rack in a baking dish with about ½ inch of water in the bottom. I baked the two halves at 350 degrees until tender enough to easily poke with a cooking fork into the thicker neck section of the squash – about 50 minutes. When cooled enough to handle, I scooped out the flesh and stored it in a container overnight.

Armed with plenty of cooked squash, putting this soup together the next day was a smooth process. Pun intended.

Simply follow the recipe below:

GOOD – BETTER – BEST BUTTERNUT SQUASH SOUP

Into a large soup pot on medium heat add:

  • 1 yellow onion, chopped*
  • ½ BULB of garlic (that’s about 5-6 cloves), peeled, smashed, and chopped*47f1a1b0-bda5-4000-ae72-43b90f36c9b0
  • Extra Virgin olive oil to cover the bottom of a soup pot
  • A dollop of grass fed butter for an extra yummy factor (about a Tablespoon or so)

Slowly sauté veggies until clear. Reduce heat and add a tablespoon or two of water to continue cooking to caramelize veggies. This may take 7-10 minutes.

43591fc8-2c67-4df6-9879-d93d40dc9a12(*) Make sure to let these prepared allium family vegetables rest at least ten minutes before cooking. See my book, Toolkit for Wellness, page 162, to learn why.

Add the following seasonings and ingredients:

  • 2 teaspoons of curry
  • 1 tablespoon of turmeric
  • Salt to taste
  • Pepper to taste
  • ½ can full fat coconut milk (if the cream is solid, scoop out about half to use and pour about half of the clear fluid into soup pot)
  • ¼ cup of Great Lakes unflavored gelatin, evenly sprinkled over the top of the ingredients
  • 1 – 8 ounce free range chicken broth with about ½ cup of water to rinse out containerimg_3024
  • Flesh of one baked butternut squash

This is where the fun started for me. Using my trusty immersion blender, I simply blitzed the cooked soup ingredients into creamy wonderfulness. No more using a dripping ladle to fill a blender in small hot batches to blitz, then pour into ANOTHER soup pot to finish. Yay! I can’t recommend my immersion blender enough!

Once the soup was piping hot there was nothing left to do but enjoy!

Deidre

I’ve worked up my 649df344-82a1-49a0-a863-ccbe511e85ceappetite for some healing soup and will be pulling out some of this Good – Better – Best Butternut Squash Soup from the freezer for dinner tonight!

Please let me know how you like this.

Editor’s note: Please CLICK HERE for a printer-friendly “Best Butternut Squash Soup” recipe!

 

 

 

 

 

 

Nothing Spooky With This Smoothie!

woman-scaredOne of my Designed for Health students, Steve Lambert, still jokes me about my heavy duty green smoothies that were – in retrospect- admittedly a challenge to drink. Apologies to all!

It is not necessary to add EVERY great and healthful ingredient to one single smoothie. Our daughter, Serena Ann, inspired me to create something healthy AND tasty!

With the basis of frozen fruit, yogurt, protein, and a handful of greens, I am committed to having an ENJOYABLE SMOOTHIE every morning this week!

Today’s concoction included:

  • A generous handful of frozen cantaloupe
  • A modest handful of baby kale
  • A half cup of coconut milk
  • A tablespoon of chia seeds
  • At least a half cup of vanilla yogurt
  • A scoop of protein powder
  • A half cup of water

Tomorrow I may change out the protein for a handful of almonds. This is very drinkable and I am being rewarded with good fats, fiber, probiotics, and a serving of powerfully beneficial greens!

Happy Halloween! May there be NO spooks in your smoothie!

witch-pumpkins

 

Deidre

 

 

 

 

 

 

 

The Incredible, Edible Egg Can Do That?

Calm a burn, of course!

Knowing that you can’t believe everything you read in Facebook, I just filed away a bit of information I read a couple years ago about a seemingly ‘magic’ treatment for burns.

Until recently, I had been getting relief from minor cooking and baking burns to the hands by grabbing a freshly cut onion and rubbing on the onion juice. Worked for me … sort of … until last time or two when … dang! The fire was still in my burn … and there was a scar to show for it later on.kettle on stove

Enter the amazing EGG WHITE MIRACLE ‘CURE’! First time I used egg white on a burn, I gladly sacrificed a whole egg to get to the white; but then I managed to find what I needed by rummaging through the shells from the eggs I had just used for breakfast. There is ALWAYS egg white left in the broken shells! See photo.

14463272_1762295754009120_3026853588516095306_nThe small amount left in the shell was just enough to drip onto my burned knuckle to get immediate relief. Just let the egg white dry for a while, approximately 15 minutes, and gently rinse off with cool water. Voila! No more burn and no scar!

The original article I had seen touted someone with major burns being initially treated on site with egg white and was spared from burns-4all the usual horrors of burn treatments and scarring. However, I cannot promote this “homemade remedy” without telling you, this information is given only to share what happened to me. By no means is this an expert’s method of treating a burn. As always, see your doctor for professional advice!

Just wanted to throw this ‘out there’ as my own personal testimony. With more baking and cooking going on in the approaching months, I’m sure someone might appreciate this tip.

-Deidre

 

 

 

 

 

 

Paradigm Shift

Hello readers! As most of you may have realized, (and by the amount keep-calm-this-requires-a-paradigm-shift-1of email I’ve gotten, you have), I have been absent for a short while. This is an attempt to explain my absence. In the same way people can tell a train is headed their way by putting an ear to the rails of the tracks to listen for the vibrations created even miles away, I knew our family focus was moving in this direction. It was just a matter of time. Unfortunately, that time has come.

I felt compelled to publish and market my book, Toolkit for Wellness, over the Thanksgiving and Christmas holiday season just because those rail “vibrations” were getting stronger.  “Hurry up!” it said.

Not knowing what my life would look like, I still mapped out a creative pattern for future foodtalk4you postings; and to introduce the concept of a virtual Book Fair that I hoped would become a popular and regular thing. Those plans are still ongoing, just a little slower than expected.

In February and early March, I hesitated to book speaking or book signing dates because “the train” was getting closer. Fortunately, I was able to do a few of those things before everything changed.

Deidre and Virgil Edwards
Deidre and Virgil Edwards

On March 21st, I had to summon the Rescue Squad to transport my dear husband of 39 years to the emergency department of our local hospital because he couldn’t breathe – even while on oxygen. An 11-day hospitalization ensued, and we prepared for his return home to a bedroom now equipped with a hospital bed. Twelve days later he was put under hospice care where he remains today.

paradigm-shiftThe “train” is definitely traveling through our lives right now. We don’t know how long this train is, we only know that we will be walking through each train car in succession until it passes completely by.

There are so many helping us through this journey. Your thoughts, prayers, visits, and hugs are evidence of God’s sustaining love. Hospice and home-help aides are making our struggles and burdens lighter.

We have learned not to fret about decisions anymore because each decision that troubled us in advance was answered by the gradual unfolding of events.

In so doing, we are seeing everything happening in its natural order. 463483-beautiful-flowers-spring-flowers-bloomingUnfortunate and sad, to be sure, but I am comforted by keeping the image of a beautiful flower as it gradually opens up, petal by petal, revealing a glorious creation in full bloom.

As the declines come, my beloved is being supported by the sunshine and fresh air of love, gentleness, and kind, compassionate care.

Strangely enough, I have been able to share the message of foodtalk4you and Toolkit for Wellness to many of the health care providers who have come our way. Even my tax accountant was glad to hear of a gluten free/anti-inflammatory diet that would help eliminate his psoriasis like it has done for another friend of mine.

8165cabcada4018b0ee1cf450f214791Thank you, readers, for your patience and understanding. I am so grateful I have family and friends who are helping us through this difficult time of transition and grief.  As you can see, all priorities have shifted, so things will remain quieter from my little corner of the world. Hopefully, we will continue to post new articles that you will find helpful and interesting.  We are  lining up a few guest writers who have some very good information for you. Our plan, at this point, is to carry on as well as we can. Thank you so much for your understanding.

As with any new post, if you are signed up as a subscriber, (Put your dogemail address in the box on our front page-left side,) you will get an alert telling you we have a new post, just like before. As I’ve said in the past, we NEVER sell or even let anyone see your email address except Sheree or myself. So please don’t worry you’ll be spammed. You can also cancel at any time, whenever you wish. We can still be friends!

God bless all of you who seek out better standards for yourselves and a healthier lifestyle. We’re gonna get through this!

“To everything there is a season, and a time for every purpose under heaven.”

Deidre

 

Food for Thought – The Anti-Inflammation Diet

We’ve all seen the headlines, “Local man loses 22 pounds in three weeks by not eating one kind of thing!”  My chiropractor was almost  giddy as she shared the news with me that one of her patients had lost 22 pounds in just three weeks by following her advice – and mine, too, by the way – by not eating just one kind of food. He wasn’t that interested in losing weight, he just wanted to feel better. Weight loss was just an added bonus. Do you want to “just feel better”?

When my readers do this, they notice improvements in how they feel within the first week. The added bonus? My chiropractor thinks that, in no way, was that fat loss. What was lost was inflammation.

Pus, perhaps? Ewwwww!

Certainly fluid. Inflammation goes hand-in-hand with fluid rushing to the site of the “igluten-free-foodsnjury.” What if that injury is body-wide? No wonder joints are swollen, hurt, and have limited range of motion.

So what did this man and my readers try? They cut out gluten.

I’ll never forget one of my Designed for Health students who pulled me aside to show how she was able to once again put on her rings. She didn’t have to tell me she had lost weight, her slender face and trimmer figure spoke for itself. Her painful, swollen joints were gone. Her Multiple Sclerosis symptoms were far diminished. Life was good!

She felt better!

She cut out gluten. What-is-gluten

The following excerpts from my book, Toolkit for Wellness, should help you understand the mechanics behind going gluten-free and why the benefits can be so far-reaching for you. These excerpts are regarding gluten only; the lectin and phytates parts have been omitted to save space.

Glutens, and Lectins, and Phytates, Oh My!

dark forestTo quote Judy Garland from The Wizard of Oz, “I don’t like this forest—it’s dark and creepy!” “Do you suppose we might meet any wild animals?” To which the Tin Man replies, “Mostly lions and tigers and bears!”

“Lion, and tigers, and bears, oh my!”

When you delve into the forest of so-called whole grain goodness, it’s a clear case of: “Glutens, and lectins, and phytates, oh my!”

While Judy and the gang became fast friends with the bashful lion, we are in no way friends with glutens, lectins, and phytates. Why? What are they anyway? ‘Johnson-Gluten-Graphic-2-1024x680

Well, going back to a better understanding how things work, let’s look at the nature of what we eat.

All living things work very hard to protect their own life. Animals run, jump, fly away, and if caught, claw, squirt toxins, sting, and bite to stay alive.

grainsWhat’s a plant going to do? Clearly not jump out of the ground and run!  Plants protect their precious seeds with coverings that are hard to penetrate, like nuts and their shells. Some fruits have noxious skin such as mangoes. Grains protect their seeds with toxic anti-nutrients: glutens, lectins, and phytates.

Briefly, gluten is a protein found in wheat, barley, and rye grains. Gluten, the lectins, and phytates found in other grains, can affect a couple factors in the integrity of the structure and proper functioning of the lining of the small intestine.

Remember Dr. O’Bryan’s analogy of the fuzzy, shag carpet structure of the small intestine lining? The shag carpet structuleakygutcureres need to be maintained for proper absorption of nutrients. They can become damaged, bent, crushed even, which renders them useless in nutrient absorption. To keep his carpet analogy going, in the presence of glutens, we now have Berber carpet.

If that’s not disastrous enough, the integrity of the junctions holding the individual cells of the small intestine lining together is compromised and the intestine becomes “leaky”—also known as intestinal permeability. This is where systemic inflammation and autoimmune issues start.

Inflammatory processes are good if we have cut our finger. Temporary inflammation helps witglutenh healing the cut; but body-wide, chronic inflammation leads to auto-immune issues and disease.

All humans produce a protein called zonulin when gluten is consumed. People with Celiac Disease produce way too much. The excess zonulin causes the junctions between the cells lining the small intestine to open up, allowing toxins, and clumps of gluten molecules to get through which are then absorbed into the blood stream.

Imagine molecules of protein escaping from being absorbed for use sickerand instead, are floating around and being seen as foreign invaders. Our bodies will naturally mount an immune response which is what starts the inflammatory process I have outlined previously. Where ever this immune response happens is where trouble happens, pick an organ, any organ; pick a body system, any body system.

Researchers are saying more and more, the bedrock of most all disease is auto-immune in nature. The gluten found in wheat, barley, and rye (and the lectins and phytates in other grains and nuts) are what serve as a launching pad for auto-immune and inflammatory diseases. This is why the signs and symptoms of any level of gluten sensitivity are so broad.

gluten2To summarize an article of Dr. Tom O’Bryan’s, “The Gut-Disease Connection,” from May 8, 2014, the first step in the development of autoimmune disease is leaky gut. In the event we can reverse the leaky gut, the possibility of shutting off the autoimmune response becomes real.

Is that dark, creepy forest of whole gain goodness looking even creepier yet? Can you connect these dots to the ills we see all around us?

Why are we becoming a nation of people who are obese, diabetic, weak boned, anemic, tired, and head-achy, with ADHD in our children, and victim to mounting auto-immune diseases and Alzheimer’s? Has our DNA broken down?

Science is getting smarter but we are getting sicker! What’s wrong Abstract cells in mitosiswith this picture?

1% of us are allergic to gluten in a drastic way and symptoms of Celiac Disease, as it is called, can manifest fairly early in life. There are Celiacs who have no digestive issues; and there are non-Celiacs who are gluten intolerant with plenty of digestive issues. I have read recent articles stating there are some people on the gluten sensitivity spectrum who are only reactive to wheat. But sometimes it can take decades before the relenting damage reaches the threshold of causing life-altering disability. In fact, I want to share Bob’s story with you right now so you can appreciate what gluten overload, good stress, and bad stress can do to an adult body.

Bob’s Story:

After coming to America at age 17 from Asia, Bob enjoyed a totally American life, immersed in its culture, including the Standard American Diet. Fast forward to Bob at age 70, as he and his wife enjoy a summer trip to Germany and Austria. The good stress of a vacation in Europe is easily off-set by enjoying the cuisine-du-jour, which certainly includes fabulous German and Austrian pastries, breads, and bakery goodies three times a day. Ah! Very exciting times! Maybe not enough sleep, but plenty of pictures and good memories.

 Before they returned home that same month, Bob was experiencing symptoms of a cold, some diarrhea (traveler’s diarrhea?), and decreased appetite. Had Bob picked up some kind of virus? Okay, many travelers pick something up, nothing serious. By July, they were home; but Bob became very, very sick with nausea, vomiting, and diarrhea every day. Needless to say this trim man of 125 pounds was rapidly losing weight. The doctors ordered a host of tests, especially for cancer; but they all came back clear. One doctor called this “mysterious” and wondered if he had, indeed, picked up something exotic in Europe.

Add to this mix the stress of moving to another state to be closer to family, leaving behind fabulous friends and a strong church community. Needless to say, Bob got worse. By March the following mysterious illnessyear, Bob and his doctors were convinced he was going to die. He was down to 79 pounds. In a last ditch effort, his test results were forwarded to Massachusetts’ General Hospital for further analysis.

Finally an answer was coming!

Bob had become so allergic to gluten, he was “one notch away” from being a person with full blown Celiac Disease. He had become gluten intolerant. It took eight months to finally get a diagnosis. Eight months of suffering.

 Four months later, still on a gluten-free diet, Bob is now back up to 112 pounds and feeling better each day. It took a couple weeks for him to see any changes for the better, but improvements are happening all along as his body heals.

None of us are immune to the onslaught of forces that create some degree of gluten sensitivity.

Nearly 30% of us are non-Celiac, but test positive for antibodies that indicate the body is at war with itself in some way or the other when gluten is ingested.

In all of my readings, I have never heard of a single person who has not felt better after they stopped eating all forms of gluten. They felt better, they often lost weight, their brains were clearer thinking, their aches and pains lessened, their arthritis improved, their energy levels improved, and their bellies were happy. Truly the list goes on and on.

But your grandma lived to be 102 and she ate bread all of the time? Well, Grandma’s wheat was not the wheat we are eating today. The dwarf wheat grown now is especially high in gluten.

What is one to do? Give gluten-free a real try for 30-60 days; and if  your symptoms improve, great! If you improve somewhat, but still have some level of dis-ease, then expand your eliminations to include all grains (rice, corn, oats, etc.). Once you are normalized, try reintroducing non-wheat grains, one at a time, and note your body’s response. Everyone is unique. Maybe you can eat a bowl of oatmeal or a serving of rice.

Take Away Thoughts:

• Aside from adding to a starchy carbohydrate-laden diet, which causes great swings in blood sugar levels and promotes fat storage, grain consumption presents other problems that contribute to destruction of the small intestine lining and can lead to systemic and chronic inflammation.

Take Away Actions:

• Give healing a chance! For just thirty days, eliminate all gluten and just see how improved you feel. I predict you will start feeling better after just 7 days.

 There you have the low-down on gluten. All of the recipes featured on this website and in my book are gluten-free and non-inflammatory.

Put the bounce back into your step by going gluten-free.

Click on the link here to check out Toolkit for Wellness!

In health-

Deidre

 

 

 

 

Food That Says, “I Love You”

Times have changed in some respects; and in others, not at all. I IMG_1791remember reading aloud the Laura Ingalls Wilder series of Little House on the Prairie to our children every night as we all learned of Laura and Almanzo’s adventures. Today, our grandchildren listen to The Adventures of Harry Potter. I don’t know what the children eat at the Hogwarts School, but Almanzo’s favorite repast had to include fried apples ‘n’ onions.

Being more of a city girl transplanted to small town North Carolina, this notion of apples ‘n’ onions did not beckon to my palate or culinary desires. Too bad.

First of all, they aren’t fried- as in deep fried. I don’t deep fry anything. In country jarIMG_1790gon, frying apples implies sauteing and browning until tender and even possibly cooked down to a mush.

But apples ‘n’ onions? Really?

Well, this is the month of love. If you fix apples ‘n’ onions you will LOVE the flavor of this impossibly delicious side dish that happily occupies its spot in the perfect plate fruit/fat component and part of the veggie area. Pair this side with any kind of dark-green lea fy veggie, along with lean chicken or pork protein, and you will have a meal that says, “I love you”!

With just three ingredients, this is a cinch to do, and quantities vary according to what’s on hand.

Apples ‘n’ Onions Recipe

Apples – 3-4 apples

Onion (I used a Vidalia onion) – one medium-sized onion

Coconut oil- 1-2 Tbs. of coconut oil to coat the pan wellIMG_1779

Method:

In order to activate the beneficial anti-inflammatory enzyme, allicin, slice up the onion first so it has 10 minutes to rest before heating.
Peel, slice, and core the apples into desired shape. I use an old-fashioned hand crank apple peeler/slicer/corer and just cut the slices into sI love foodmaller pieces.

Melt 1-2 Tbs. coconut oil into large sauté pan on medium heat and add prepared apple and onion slices. You may want to add a pinch of salt.

Stir occasionally and gently cook until browned and tender. Serve warm.

Recipe number two involves an oft’ forgotten little green nugget that used to be buried under an avalanche of melted Velveeta. Boy, once you stop eating “food-like substances,” as found in dairy “products” such as Velveeta, the very thought of returning to them sends chills down the spine. Ick!

IMG_1853-1
Raw Brussels sprouts and cranberries

So, what to do with that bag of Brussels sprouts? This latest recipe supersedes any I have tried thus far! My book contains a great pan-cooked version of Brussels sprouts that’s really fine and has similar ingredients, but these roasted sprouts are the BEST!

Roasted Brussels Sprouts with Fresh Cranberries and Pecans

1 pound fresh Brussels sprouts, trimmed and cut in half8

1 cup activated pecans*, coarsely chopped

½ cup fresh or frozen cranberries, (not dried and sweetened), coarsely chopped

1 Tbs. olive oil

1 Tbs. finely chopped shallots

3 garlic cloves, finely chopped

IMG_1862-1
Roasting!

1 tsp. Kosher or sea salt

½ tsp. ground pepper

Optional: 2 Tbs. balsamic vinegar to toss in after roasting

Method:

Heat oven to 400 degrees. Using a large baking pan, toss all ingredients together except balsamic vinegar. When all ingredients are mixed and coated with oil, arrange Brussels sprouts so the cut side faces down in baking dish. Roast for 25 minutes or untiToolkitforWellnessBolder(1)l golden brown on the edges.

Optional: Toss with balsamic vinegar when roasting is complete. These smelled so good and tasted so good right out of the oven; I forgot the vinegar and never missed it.

*Activated Pecans: Soak raw pecans in salted water 24 hours; drain; dehydrate 105 degrees in dehydrator 14 hours or bake at lowest oven temperature until crispy. This process is explained in my book, Toolkit for Wellness, and makes the nuts way more digestible and yummy.

So, there youKeep-Calm-Valentines have it! Healthy anti-inflammatory eating at its very best. Some old-school goodness from the past and some modern farm-to-table style of today!

Say, “I love you” with some good eatin’!

Happy Valentine’s Day!

-Deidre