Each weekend over the last few weeks, I've gotten to play in the dirt with a pick, shovel, and rake. It feels fantastic to work hard and sweat this way, working the earth.
I have to say, it was amazing to take the compost that I made (complete with all my cute wiggly earthworms) and pour it into the ground, and to then see the land come back to life. After adding the compost, the soil had a richer smell, was softer, moister, fluffier, and had a more vibrant color.
In went the lettuce and cilantro last week, and after just a few days, their little tender heads appeared.
Meanwhile, the beans, radish, kabocha, marigolds and daikon are all growing like crazy!! The carrots are on their own slower time schedule, but they are definitely healthy and vibrant. It's wonderful to eat breakfast, gaze outside, and see all the green life popping up. Great way to start the day.
In different parts of the garden, my expert gardener friend built "frog doors" so that the frogs could hop right in to eat up all the slugs. There's even a "frog house" so some happy and lucky frogs can take up residence around the lettuce. It's a ceramic pot turned on its side and placed in a cozy corner.... Once the lettuce grows in, I'm sure we'll get a resident or two.
Wednesday, July 23, 2008
Friday, July 11, 2008
Potluck gang
Building community around a healthy diet and lifestyle is something I feel is paramount to enjoying life. When I lived in Japan, I initially felt very isolated, but when I met all of the fellow students at Macrobi Garden, I felt so much more at home in a foreign country. We may have spoken two different native languages, but we certainly shared the language of macrobiotics.
My goal has been to bring that camaraderie back to Honolulu.
We often have potlucks, thanks to Ruth, who opens up her home to all of us. This photo was from one of the various evenings that we enjoyed together.
To my right was a visitor from Japan who happened to be in town at that time, so I invited her along. If anyone is coming into town, get ahold of me to see if there are any events going on! We love to get groups of people together and enjoy the food everyone prepares.
I also encourage other people to start similar communities. It can take time to build one, but it's worth it. Even in one's own country, it can be isolating to be the only person who babbles on about "yin and yang". People who don't get it think that's kinda freaky. So if you have friends to share it with, the world doesn't seem so unfriendly!!
Teaching at massage school
Every three months or so I head to Kailua to teach at the American Institute of Massage Therapy, Hawaii. I spend the day cooking a typical vegan macrobiotic seasonal organic meal for the students, and then talk to them about what macrobiotics is all about. This was one of the groups - there are a few other people scattered about the room or on the floor who are not visible. It's always fun to go there! Thanks to Elizabeth Reveley who invited me to be a part of their faculty.
Brief History of Sugar
I picked up the book Sugar Blues again recently by William Dufty as I was preparing for teaching a dessert class. The points in the book were a good reminder for me to consider not only the health implications, but also the political implications of sugar. The following information below outlines some of the points I felt were very noteworthy in the history of sugar refining, marketing, and consumption. One of the overall health effects of sugar is that while it can relax you, it makes you feel weak.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pre-sugar humans enjoyed chestnuts, almonds, pistachios, apples, figs, grapes, olives, mulberries, barley, wheat, rye, millet, cucumbers, melon, carob, mint, onion, anise (fennel), garlic, leeks, lentils, mustard, milk, honey, and a wide variety of other whole foods that were grown locally, in season, and had a natural sweetness to them.
No ancient texts mention having sugar. When it does finally show up in historical documents, it’s in the form of sugar cane. It is most likely from India rare, imported, and expensive and traditionally used as medicine.
Around 325 BC, Greek and Roman soldiers are first reported to have chewed sugar cane. Persia is the first known country to process it around 600 AD. The Persians started trading it and then Islam overran Persia. It’s thought that the Arab armies started indulging in its sedative and tranquilizing properties and that this consumption may have contributed to their downfall. Soldiers chew the sugar cane, are reported to have “soldier’s disease” and become gluttonous and less courageous. They experience bleeding gums, hemorrhagic skin spots, and swollen legs.
Arabia falls to the European Crusaders. From this time, the 7 deadly sins flourish across the 7 seas. Slavery, genocide, and organized crime are directly related to sugar processing, trade, and sales. Illnesses such as the plague, beri beri, cancer, scurvy, and other unusual diseases parallel sugar consumption. As sugar consumption goes up, fatal diseases increase.
In the 1500’s, the Dutch and other Europeans finance palaces and sugar fuels politics. The British control the islands where molasses and rum are first made. White people make fortunes in taxes and tariffs.
In 1812, Napoleon’s army takes sugar rations. The French army who had never seen sugar before defeat Napoleon.
In 1905, Japan fights Russia. The Japanese carry salted fish, dried seaweed, pickled and umeboshi plums. Russia falls to the Japanese. The Japanese adopt habits of the western world and fall prey to new diseases.
The sugar business was the model for other agribusiness conglomerates that were to follow decades later. It has a low cost, everyone can use it, it’s supported by the government, and it’s mainly marketed towards children.
The processing of sugar follows the same trail as the opium poppy. It has habit forming sensory pleasures just as heroin, opium, and alcohol.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pre-sugar humans enjoyed chestnuts, almonds, pistachios, apples, figs, grapes, olives, mulberries, barley, wheat, rye, millet, cucumbers, melon, carob, mint, onion, anise (fennel), garlic, leeks, lentils, mustard, milk, honey, and a wide variety of other whole foods that were grown locally, in season, and had a natural sweetness to them.
No ancient texts mention having sugar. When it does finally show up in historical documents, it’s in the form of sugar cane. It is most likely from India rare, imported, and expensive and traditionally used as medicine.
Around 325 BC, Greek and Roman soldiers are first reported to have chewed sugar cane. Persia is the first known country to process it around 600 AD. The Persians started trading it and then Islam overran Persia. It’s thought that the Arab armies started indulging in its sedative and tranquilizing properties and that this consumption may have contributed to their downfall. Soldiers chew the sugar cane, are reported to have “soldier’s disease” and become gluttonous and less courageous. They experience bleeding gums, hemorrhagic skin spots, and swollen legs.
Arabia falls to the European Crusaders. From this time, the 7 deadly sins flourish across the 7 seas. Slavery, genocide, and organized crime are directly related to sugar processing, trade, and sales. Illnesses such as the plague, beri beri, cancer, scurvy, and other unusual diseases parallel sugar consumption. As sugar consumption goes up, fatal diseases increase.
In the 1500’s, the Dutch and other Europeans finance palaces and sugar fuels politics. The British control the islands where molasses and rum are first made. White people make fortunes in taxes and tariffs.
In 1812, Napoleon’s army takes sugar rations. The French army who had never seen sugar before defeat Napoleon.
In 1905, Japan fights Russia. The Japanese carry salted fish, dried seaweed, pickled and umeboshi plums. Russia falls to the Japanese. The Japanese adopt habits of the western world and fall prey to new diseases.
The sugar business was the model for other agribusiness conglomerates that were to follow decades later. It has a low cost, everyone can use it, it’s supported by the government, and it’s mainly marketed towards children.
The processing of sugar follows the same trail as the opium poppy. It has habit forming sensory pleasures just as heroin, opium, and alcohol.
Tuesday, July 08, 2008
LESLIE’S SERVICES AND TESTIMONIALS
Everyone deserves great abundance, energy, health, happiness, and well-being, and one of the easiest ways to bring more of this into your life is through the healing power of whole foods.
Leslie Ashburn has been a passionately dedicated vegan macrobiotic personal chef and cooking teacher for the past 5 years and in the food service business for over 20 years. She cooks for weddings; busy professionals such as artists, lawyers, and doctors; tourists; people dealing with significant illnesses such as cancer; surfers; small groups of people; dinner parties and special events; massage students; families; on boats; the Honolulu community at large through her bi-monthly dinners; healing seminars with the local living treasure Dr. Terry Shintani; and more.
Leslie's style of cooking, along with her customers, is colorful, diverse, dynamic, creative, and sophisticated.
She can help you eat right in the comfort of your own home, and if you want to be a better cook, she can teach you how. She'll help you create menu plans, unclutter your kitchen and your life, navigate the health food store, and trouble shoot anything you're facing as an obstacle to achieving greater health and happiness. You'll enjoy a variety of foods you probably always wondered how to cook, vibrant local organic produce straight from the farm to your kitchen, as well as the benefits of eating a whole foods diet, including better sleep, stable moods, more energy, improved concentration and mental focus, less PMS, fewer cravings, and the alleviation of many other troublesome physical symptoms.
Testimonials:
“Leslie is an amazing person and an amazing chef. Everything she prepares is infused with her passion and her heart, and because of that, her food is created at a level beyond the ordinary, making it truly extraordinary.
In learning from her through classes, as well as eating her delicious food consistently over the years, I have embraced a new consciousness about macrobiotic food. I feel nourished, alive and balanced after one of Leslie's meals. She is always working with a smile on her face and in her heart and her food takes on that very same quality. I smile after each meal that she prepares for me, as I know it is such a treat for my body, mind and spirit.
In addition, Leslie is conscious, connected, inspiring and confident in who she is which brings forth that very same energy into my life through her food. Anytime I know I can partake of a macrobiotic meal that is prepared by Leslie, I will never miss that opportunity. She is that awesome.” Alice Inoue, Astrologer and Feng Shui Expert
“Four years ago, I made the time for macrobiotics to achieve a better state of health for myself and went on this journey where I met Leslie. I took a few classes from her and learned how the macrobiotic diet can be more than the basic foods that I was exposed to in the '80s. The food was very tasty and varied. The kabocha salad is one of my all time favorites!! I appreciate Leslie’s variety of recipes as well as her expertise in cooking. She has such a positive energy and always is reliable and dependable in helping me to be healthy eating the macro way. I have had her cook for me at least a couple of times a month and have participated in her twice a month dinners. If you are looking for a healthier lifestyle, then macrobiotics is the way to go and Leslie can help you get there through her cooking. Happy Eating!!!!” AS
“I wanted to let you know I planned a little dinner party for my husband’s birthday celebration last night and all the dishes were very very yummy. The sweet corn soup was very refreshing, the lentil / barley salad (served cold) went very well with the walnut pesto pasta. And, I made the prune cake! Turned out delicious. Thank you so much. I felt like you were right there with me in the kitchen and I was able to take my time and enjoy the shopping, cooking, preparing and dining process. I'll look forward to your next class. Thank YOU!” AM
see http://www.macrobiotichawaii.bravehost.com/ for more information
Leslie Ashburn has been a passionately dedicated vegan macrobiotic personal chef and cooking teacher for the past 5 years and in the food service business for over 20 years. She cooks for weddings; busy professionals such as artists, lawyers, and doctors; tourists; people dealing with significant illnesses such as cancer; surfers; small groups of people; dinner parties and special events; massage students; families; on boats; the Honolulu community at large through her bi-monthly dinners; healing seminars with the local living treasure Dr. Terry Shintani; and more.
Leslie's style of cooking, along with her customers, is colorful, diverse, dynamic, creative, and sophisticated.
She can help you eat right in the comfort of your own home, and if you want to be a better cook, she can teach you how. She'll help you create menu plans, unclutter your kitchen and your life, navigate the health food store, and trouble shoot anything you're facing as an obstacle to achieving greater health and happiness. You'll enjoy a variety of foods you probably always wondered how to cook, vibrant local organic produce straight from the farm to your kitchen, as well as the benefits of eating a whole foods diet, including better sleep, stable moods, more energy, improved concentration and mental focus, less PMS, fewer cravings, and the alleviation of many other troublesome physical symptoms.
Testimonials:
“Leslie is an amazing person and an amazing chef. Everything she prepares is infused with her passion and her heart, and because of that, her food is created at a level beyond the ordinary, making it truly extraordinary.
In learning from her through classes, as well as eating her delicious food consistently over the years, I have embraced a new consciousness about macrobiotic food. I feel nourished, alive and balanced after one of Leslie's meals. She is always working with a smile on her face and in her heart and her food takes on that very same quality. I smile after each meal that she prepares for me, as I know it is such a treat for my body, mind and spirit.
In addition, Leslie is conscious, connected, inspiring and confident in who she is which brings forth that very same energy into my life through her food. Anytime I know I can partake of a macrobiotic meal that is prepared by Leslie, I will never miss that opportunity. She is that awesome.” Alice Inoue, Astrologer and Feng Shui Expert
“Four years ago, I made the time for macrobiotics to achieve a better state of health for myself and went on this journey where I met Leslie. I took a few classes from her and learned how the macrobiotic diet can be more than the basic foods that I was exposed to in the '80s. The food was very tasty and varied. The kabocha salad is one of my all time favorites!! I appreciate Leslie’s variety of recipes as well as her expertise in cooking. She has such a positive energy and always is reliable and dependable in helping me to be healthy eating the macro way. I have had her cook for me at least a couple of times a month and have participated in her twice a month dinners. If you are looking for a healthier lifestyle, then macrobiotics is the way to go and Leslie can help you get there through her cooking. Happy Eating!!!!” AS
“I wanted to let you know I planned a little dinner party for my husband’s birthday celebration last night and all the dishes were very very yummy. The sweet corn soup was very refreshing, the lentil / barley salad (served cold) went very well with the walnut pesto pasta. And, I made the prune cake! Turned out delicious. Thank you so much. I felt like you were right there with me in the kitchen and I was able to take my time and enjoy the shopping, cooking, preparing and dining process. I'll look forward to your next class. Thank YOU!” AM
see http://www.macrobiotichawaii.bravehost.com/ for more information
Today's meals
Breakfast:
Miso soup with root vegetables
Organic steamed collard greens
Brown rice with hato mugi
Snack:
Fuji apple
Lunch:
Azuki beans with squash, kombu, and ginger
Brown rice with hato mugi
Pressed salad
Sea palm with tahini sauce
Dinner
Kabocha salad
Mizuna
Bulghur wheat
Arame cooked in black cherry juice
Yummy!!
Miso soup with root vegetables
Organic steamed collard greens
Brown rice with hato mugi
Snack:
Fuji apple
Lunch:
Azuki beans with squash, kombu, and ginger
Brown rice with hato mugi
Pressed salad
Sea palm with tahini sauce
Dinner
Kabocha salad
Mizuna
Bulghur wheat
Arame cooked in black cherry juice
Yummy!!
Backyard Gardening
The other fun thing I did besides pounding poi this weekend (see post just below) was to get all sweaty digging up the yard outside my house. My landlords had a bed of chives that were just suffering with aphids no matter what they did to get rid of them. My friend and I helped them tear everything up. We did what we could to first tear the chives up with picks, and then we got on our hands and knees to pull up all the roots. We took shovels and dug down a few inches to break up the soil which was like compacted clay, finding cute earth worms along the way.
It was very satisfying to pour my compost that I've been working on for the past 6 months into this pile of dirt and mix it all up. The pile of dirt went from looking sort of grey and dead to brown and vibrant.
Earlier during the weekend, while I was standing in a drug store in Wai'anae looking for a graduation card with my friend, I suddenly, out of the blue, blurted out "I HAVE WORMS" referring to the worms in my compost bin. The lady standing next to us jumped a mile back and ran away.... Oops.... I guess it was sort of out of context, but I couldn't help feeling so excited about it!
We have all kinds of plans to plant organic vegetables in there, like daikon, carrots, lacinato kale, lettuce, green onions, radishes and more.
It was very satisfying to pour my compost that I've been working on for the past 6 months into this pile of dirt and mix it all up. The pile of dirt went from looking sort of grey and dead to brown and vibrant.
Earlier during the weekend, while I was standing in a drug store in Wai'anae looking for a graduation card with my friend, I suddenly, out of the blue, blurted out "I HAVE WORMS" referring to the worms in my compost bin. The lady standing next to us jumped a mile back and ran away.... Oops.... I guess it was sort of out of context, but I couldn't help feeling so excited about it!
We have all kinds of plans to plant organic vegetables in there, like daikon, carrots, lacinato kale, lettuce, green onions, radishes and more.
DR pounding poi
This weekend I went out to Wai'anae for a graduation party and had the opportunity to pound taro (kalo) into poi for the first time in my life. You can see my friend Dan here pounding the boiled root in a wooden container with a hand carved lava rock. It takes about 30 to 45 minutes to pound it until it's fully ready to eat. During this time, you get into a rhythm of breathing. Listening to the sound of the pounder hitting the kalo and the wood is very meditative. When it's ready to eat, the root is a purpleish brown color, somewhat sticky, and is so sweet and delicious. This was a great way to enjoy a locally grown, seasonal, organic food that was prepared according to traditional methods and a wonderful experience of Hawaiian culture.
Wednesday, July 02, 2008
Look at this lettuce
I'm so in love with this photo. Look how colorful that lettuce is. The people out at Ma'o Organic Farms sure are doing a fantastic job growing the most wonderful organic veges.
Rock Star Breakfast Again
Today was another luscious and lifegiving bowl of amaranth and quinoa topped with flax oil and juice sweetened dried cranberries. On the side was some blanched locally grown organic collard greens, carrots, and sauerkraut. My body is singing in thanks and ready for the day.
Monday, June 09, 2008
Challenge Yourself
My teachers in Japan constantly were telling all of us, including the students and their staff, to challenge ourselves to grow. I saw them do this with me.... They were initially afraid to teach me in English, but decided to just go for it, even though they felt afraid.
Well, this weekend, I decided to challenge myself in a new way..... I've always been afraid of motorcycles, but recently, I've had the opportunity to ride on one with a very skilled driver. Despite my initial fear, I loved it!! I loved it so much that I took the nationally certified Basic Motorcyle Training Course.
Before the skills test, I was terrified.... and the only woman in our group.... What if I fell down? What if I couldn't find the right gear? Etc... etc.. I just told myself that my goal was to learn a new skill and challenge myself in a new way, so if I didn't pass the test, I still achieved my goal. I passed the test with a 95% score (hooray!), so now I can go to the DMV and get my license, and in the meantime, search for my own motorcycle.
I encourage other people to try to challenge themselves in new ways too. It's a huge feeling of accomplishment!
Well, this weekend, I decided to challenge myself in a new way..... I've always been afraid of motorcycles, but recently, I've had the opportunity to ride on one with a very skilled driver. Despite my initial fear, I loved it!! I loved it so much that I took the nationally certified Basic Motorcyle Training Course.
Before the skills test, I was terrified.... and the only woman in our group.... What if I fell down? What if I couldn't find the right gear? Etc... etc.. I just told myself that my goal was to learn a new skill and challenge myself in a new way, so if I didn't pass the test, I still achieved my goal. I passed the test with a 95% score (hooray!), so now I can go to the DMV and get my license, and in the meantime, search for my own motorcycle.
I encourage other people to try to challenge themselves in new ways too. It's a huge feeling of accomplishment!
Thursday, June 05, 2008
Warning label on the macrobiotic package
I'm lucky enough to come into contact with a wide variety of very interesting people by being a macrobiotic personal chef and cooking teacher. I very happily listen to people's personal stories while I'm in their homes working on menus for their personal conditions (or their family members), and enjoy being a part of their lives at this point in time.
One thing in particular that I'm noticing, and something that I love to see, is how people blossom and grow into themselves including with more physical beauty and this is what I believe comes from a deep inner confidence and self love. People become more radiant and happier and begin glowing from the inside out.
The other thing that people should know is that once that path of health is embarked upon, any bad relationship(s) will die, while any good relationship(s) will flourish. I'm currently witnessing several examples of metamorphosis and wish to cheer these people on.
For anyone reading out there, have you experienced or witnessed this too? Comments are always welcome.
Have a beautiful day!
One thing in particular that I'm noticing, and something that I love to see, is how people blossom and grow into themselves including with more physical beauty and this is what I believe comes from a deep inner confidence and self love. People become more radiant and happier and begin glowing from the inside out.
The other thing that people should know is that once that path of health is embarked upon, any bad relationship(s) will die, while any good relationship(s) will flourish. I'm currently witnessing several examples of metamorphosis and wish to cheer these people on.
For anyone reading out there, have you experienced or witnessed this too? Comments are always welcome.
Have a beautiful day!
A day's worth of meals... (100% organic, hooray!)
Breakfast = quinoa and amaranth with walnuts, and locally grown lacinato kale from Ma'o Organic Farm (www.maoorganicfarms.com),
Lunch = brown rice with azuki beans, arame with broccoli, kiriboshi daikon with onion, carrots, and shiitake, and organic natto
Snack = a juicy organic Valencia orange and a fleshy sweet organic aprium (part apricot, part plum!)
Dinner = cous cous with dried apricots (obviously needing some vitamin c today), ginger, and pinenuts, steamed golden beets, and organic asparagus. I meant to enjoy with lentils, but they were not ready in time...so they are part of today's lunch instead!
Lunch = brown rice with azuki beans, arame with broccoli, kiriboshi daikon with onion, carrots, and shiitake, and organic natto
Snack = a juicy organic Valencia orange and a fleshy sweet organic aprium (part apricot, part plum!)
Dinner = cous cous with dried apricots (obviously needing some vitamin c today), ginger, and pinenuts, steamed golden beets, and organic asparagus. I meant to enjoy with lentils, but they were not ready in time...so they are part of today's lunch instead!
Questions for Self Study
In February, I did a seminar called "Ignite Your Life" with Susan Marque from LA. Here is one small part of the 3-day seminar. I have these questions printed out and up on my refrigerator to keep me self reflective and tuned into what's going on in my inner world. I hope someone else may also get something out of them.
QUESTIONS FOR SELF STUDY
What personal change could you make that would spill over into other areas of your life?
How would you tackle your horizons if you finally tackled your fear of XXXXXX?
What positive changes would you experience if you stopped XXXXXX for good?
If you decided to follow your soul (vs. your head) to build a better life starting now, what would you do?
What change does your inner voice keep advocating?
Sometimes, what we stop doing has the most dramatic impact on our emotions and physical health. What are you ready to give up or stop doing? What can you finally let go of?
What are the challenges you may face?
What are the strategies to overcome these challenges?
What is your desired outcome and by what date?
What is the immediate action you could take in the next 48 hours?
What values will this help you accomplish?
QUESTIONS FOR SELF STUDY
What personal change could you make that would spill over into other areas of your life?
How would you tackle your horizons if you finally tackled your fear of XXXXXX?
What positive changes would you experience if you stopped XXXXXX for good?
If you decided to follow your soul (vs. your head) to build a better life starting now, what would you do?
What change does your inner voice keep advocating?
Sometimes, what we stop doing has the most dramatic impact on our emotions and physical health. What are you ready to give up or stop doing? What can you finally let go of?
What are the challenges you may face?
What are the strategies to overcome these challenges?
What is your desired outcome and by what date?
What is the immediate action you could take in the next 48 hours?
What values will this help you accomplish?
Thursday, May 08, 2008
The World According to Monsanto
The World According to Monsanto
On March 11 a new documentary was aired on French television. It is a documentary most Americans will never see, explaining how the gigantic biotech corporation Monsanto is threatening to destroy the agricultural biodiversity which has served mankind for thousands of years.
For millennia, farmers have saved seeds from season to season. But when Monsanto developed GM seeds that would resist its own herbicide, Roundup, Monsanto patented the seeds. For nearly all of its history the United States Patent and Trademark Office refused to grant patents on seeds, viewing them as life-forms with too many variables to be patented. But in 1980 the U.S. Supreme Court allowed for seed patents in a five-to-four decision, laying the groundwork for a handful of corporations to begin taking control of the world's food supply.
Since the 1980s, Monsanto has become the world leader in genetic modification of seeds and has won 674 biotechnology patents, more than any other company. Farmers who buy Monsanto's Roundup Ready seeds are required to sign an agreement promising not to save the seed produced after each harvest for re-planting, or to sell the seed to other farmers. This means that farmers must buy new seed every year.
Monsanto puts pressure on farmers, farmers' co-ops, seed dealers, and anyone else it suspects may have infringed its patents of genetically modified seeds. To do this, Monsanto relies on a shadowy army of private investigators and agents. They secretly videotape and photograph farmers, store owners, and co-ops. They infiltrate community meetings. They gather information from informants about farming activities.
Some Monsanto agents pretend to be surveyors. Others confront farmers on their land and try to pressure them to sign papers giving Monsanto access to their private records. Farmers call them the "seed police" and use words such as "Gestapo" and "Mafia" to describe their tactics.
The World According to MonsantoWatch the documentary http://www.archive.org/details/tawtmonsanto
Download the Videohttp://100777.com/node/1805
The DVD Torrent fileWorld According to Monsanto - DVDRip Englishhttp://www.mininova.org/tor/1270297
Le Monde Selon Monsanto, the French DVDhttp://www.amazon.fr/monde-selon-Monsanto-Marie-Monique-Robin/dp/B001684BP0/ref=sr_1_1?ie=UTF8&s=dvd&qid=1209614392&sr=1-1
Monsanto Wikipedia http://en.wikipedia.org/wiki/Monsanto
On March 11 a new documentary was aired on French television. It is a documentary most Americans will never see, explaining how the gigantic biotech corporation Monsanto is threatening to destroy the agricultural biodiversity which has served mankind for thousands of years.
For millennia, farmers have saved seeds from season to season. But when Monsanto developed GM seeds that would resist its own herbicide, Roundup, Monsanto patented the seeds. For nearly all of its history the United States Patent and Trademark Office refused to grant patents on seeds, viewing them as life-forms with too many variables to be patented. But in 1980 the U.S. Supreme Court allowed for seed patents in a five-to-four decision, laying the groundwork for a handful of corporations to begin taking control of the world's food supply.
Since the 1980s, Monsanto has become the world leader in genetic modification of seeds and has won 674 biotechnology patents, more than any other company. Farmers who buy Monsanto's Roundup Ready seeds are required to sign an agreement promising not to save the seed produced after each harvest for re-planting, or to sell the seed to other farmers. This means that farmers must buy new seed every year.
Monsanto puts pressure on farmers, farmers' co-ops, seed dealers, and anyone else it suspects may have infringed its patents of genetically modified seeds. To do this, Monsanto relies on a shadowy army of private investigators and agents. They secretly videotape and photograph farmers, store owners, and co-ops. They infiltrate community meetings. They gather information from informants about farming activities.
Some Monsanto agents pretend to be surveyors. Others confront farmers on their land and try to pressure them to sign papers giving Monsanto access to their private records. Farmers call them the "seed police" and use words such as "Gestapo" and "Mafia" to describe their tactics.
The World According to MonsantoWatch the documentary http://www.archive.org/details/tawtmonsanto
Download the Videohttp://100777.com/node/1805
The DVD Torrent fileWorld According to Monsanto - DVDRip Englishhttp://www.mininova.org/tor/1270297
Le Monde Selon Monsanto, the French DVDhttp://www.amazon.fr/monde-selon-Monsanto-Marie-Monique-Robin/dp/B001684BP0/ref=sr_1_1?ie=UTF8&s=dvd&qid=1209614392&sr=1-1
Monsanto Wikipedia http://en.wikipedia.org/wiki/Monsanto
How your diet affects global climate change
STUDY OF THE WEEK:HOW YOUR DIET AFFECTS GLOBAL CLIMATE CHANGE
Food accounts for 13% of all Greenhouse Gas emissions.
Red meat and dairy are responsible for nearly half of all greenhouse gas emissions from food for an average U.S. household.
Replacing red meat and dairy with chicken, fish, or eggs in your diet for one day per week reduces emissions equal to 760 miles per year of driving.
Switching to vegetables one day per week cuts the equivalent of driving 1160 miles per year.
Learn more: http://www.organicconsumers.org/articles/article_11662.cfm
Food accounts for 13% of all Greenhouse Gas emissions.
Red meat and dairy are responsible for nearly half of all greenhouse gas emissions from food for an average U.S. household.
Replacing red meat and dairy with chicken, fish, or eggs in your diet for one day per week reduces emissions equal to 760 miles per year of driving.
Switching to vegetables one day per week cuts the equivalent of driving 1160 miles per year.
Learn more: http://www.organicconsumers.org/articles/article_11662.cfm
Rip Out Your Lawn
SUSTAINABILITY TIP & QUOTE OF THE WEEK:RIP OUT YOUR LAWN..."But the act I want to talk about is growing some, even just a little, of your own food. Rip out your lawn, if you have one, and if you don't, look into getting a plot in a community garden. Measured against the problem we face, planting a garden sounds pretty benign, I know, but in fact it's one of the most powerful things an individual can do to reduce your carbon footprint, sure, but more important, to reduce your sense of dependence and dividedness: to change the cheap-energy mind."
An excerpt from author Michael Pollan's editorial in the New York Times this week on dealing with Climate Change in your everyday life.
http://www.organicconsumers.org/articles/article_11675.cfm
An excerpt from author Michael Pollan's editorial in the New York Times this week on dealing with Climate Change in your everyday life.
http://www.organicconsumers.org/articles/article_11675.cfm
A few words from Phiya Kushi
"It has become clear to me that many macrobiotic promoters have unintentionally turned macrobiotics into a religion. It is subtle but it is done the moment when someone suggests that certain behaviors dictate or define whether or not someone "is" macrobiotic or not. This includes if a person chooses to eat meat, dairy or junk food. Religion, as Karen Armstrong so brilliantly pointed is not about belief systems but is about behaviors. When macrobiotic teachers start dictating that certain behaviors determine whether someone is macrobiotic they are passing judgment on people and preaching a new religion. I was guilty of this as well. But macrobiotics is not a religion. People are free to to do and behave as they please including what food choices they make. Macrobiotics is, instead, a field of study, of exploration and self-discovery. Macrobiotic is experiential and is about learning and growing. The true aim of macrobiotics is to set people free, not to limit and enslave them into a rigid structure and set of rules of conduct and behavior. I make food suggestions to people only because they ask me, not because I believe that they should behave in a certain way. People are free to do as they please as long they are not harming themselves or others. I hope that macrobiotic promoters can take a hard look at themselves and see if they are inadvertently promoting a religion or not." Phiya Kushi Apr 30 2008
Monday, March 31, 2008
Brown Rice Cream Power
A friend and I were in the hospital this weekend visiting someone who is quite ill. As a result of his illness, he's having difficulties eating and he's lost a significant amount of weight. In order to give him an alternative to the "food" the hospital provides (namely Ensure and unidentifiable pureed stuff that made us both gag upon looking at it), I made some brown rice cream that we brought in for him.
Brown rice cream is rice that is cooked for a long time with significantly more water than normal, and then the cream is squeezed from the pulp through cheesecloth to leave a very nourshing and comforting result. It's beneficial for people who are having trouble swallowing, digesting, or who are very sick and weak.
Because our friend was so weak, we had to feed him spoonfuls of the brown rice cream. The change was amazing! He became more coherent in speech, more active and aware, and then slept more soundly when he fell asleep. The nurse's aid came in to take his blood pressure, and this had normalized since the previous measurements which had been too low.
It was truly remarkable to see!
Brown rice cream is rice that is cooked for a long time with significantly more water than normal, and then the cream is squeezed from the pulp through cheesecloth to leave a very nourshing and comforting result. It's beneficial for people who are having trouble swallowing, digesting, or who are very sick and weak.
Because our friend was so weak, we had to feed him spoonfuls of the brown rice cream. The change was amazing! He became more coherent in speech, more active and aware, and then slept more soundly when he fell asleep. The nurse's aid came in to take his blood pressure, and this had normalized since the previous measurements which had been too low.
It was truly remarkable to see!
Friday, March 28, 2008
can't imagine life without whole foods
Whoever said that eating healthy was boring? I absolutely LOVE being macrobiotic!! It's so much fun to prepare artful meals and share them with others. The best part is to see how happy people feel after a macrobiotic quality meal.
What's for breakfast?
The wedding I catered was a brunch set on the beach in Hawaii Kai. One of the dishes was Tofu Florentine that had a tofu hollandaise sauce on top.
Blessed to live in Hawaii
We enjoyed 100% vegan chocolate, coconut date, and carrot walnut cupcakes at a wedding I recently catered. See my website for more photos at www.macrobiotichawaii.bravehost.com/photos.htm.
Hijiki Tartlet
When I got home last night, I was inspired to try some new dishes, and stopped to get some little tart pans at a great store called Executive Chef on my way. I made a delcious oat, walnut, brown rice and whole wheat pastry flour crust and sprayed some olive oil into the tart pans before filling them with the dough. After this, I made hijiki with corn, scallions, apple juice, onions, carrot and ginger, and on top, piped some carrot tofu sauce. They are really hard to keep from popping into your mouth!
Thursday, March 20, 2008
Friday, March 14, 2008
Frankenfish in the ocean
QUOTE OF THE WEEK: GENETICALLY ENGINEERED FISH ESCAPE INTO THE WILD"The result of these weaknesses is that the extent of research under way in Canada and any accidental release of (genetically engineered) fish may not be fully known." Statement in a Canadian Government Audit released this week that reveals lax regulations have allowed untold numbers of experimental frankenfish to escape unreported into natural waterways. http://www.organicconsumers.org/articles/article_10823.cfm
Toxic Plastic Soup
DISTURBING NEWS OF THE WEEK: TOXIC SOUP OF PLASTIC TWICE THE SIZE OF U.S. FORMS IN OCEAN
The University of Hawaii is set to launch an expedition with the goal of confirming a new trash "continent" in the Pacific Ocean. A vast expanse of floating trash has been collecting in the Pacific Ocean into a mass that scientists are now referring to as the Great Pacific Garbage Patch. The thick mass of plastic soup, located approximately 500 miles east of California, is now reported to be twice the size of the Unites States. The collection of debris comes as no surprise to experts in this area. According to a recent report from the UN Environment Programme, on a global level, each square mile of ocean water contains an average of 46,000 pieces of floating garbage. Learn more: http://alerts.organicconsumers.org/trk/click?ref=zqtbkk3um_1-118x3236x3355345&
And a reply came in after posting the message above:
Hey Naturally,
Saw your site had previously posted about the Great Pacific Garbage Patch out in the middle of the oceanic desert so I wanted to send this along.
At VBS.tv we had read all the articles about this environmental problem but didn't see much in the way of video. So curiosity and the challenge compelled us west to the middle of the Pacific Ocean to show what other people had only been writing about. We go all the way out ( 2 straight days on a sail boat) expecting to see a floating dump, looking for our money shot that will make us famous.
Here's the bad news, there is no money shot. What people don't get is that it's not really a patch and it's not really an island, both of which you might be able to contain and control. No, what we found is much worse. It's like a gigantic toxic stew and it's a big big problem that we need to pay attention to now.
The series starts on April 7th on VBS. We decided to go against the conventional wisdom that internet video is for those with short attention spans, and are rolling out 12 episodes.
You can go here to view the trailer for Toxic: Garbage Island and follow the series - http://www.vbs.tv/shows/toxic/garbage-island/
The host, Thomas Morton, will be on CNN Headline News to discuss Toxic: Garbage Island: April 12th & 13th @ 7:30pm, 9:30pm and 12:30am if you find your self flipping through the channels.
If you have any questions, let me know.
Rory Ahearn
VICE/VBS.tv
All 12 Parts of Garbage Island + Special Bonus Episode on Bisphenol A on VBS.tv
Hey Earth Lovers,
Pardon the mass email. Well, it's been a long journey out into the Great Northwest Garbage Patch in the Pacific Ocean but our environmental oceanic Odyssey is complete. Now the hard part starts.
With Earth Day still recent but fading fast I just wanted to email you all and let you know that all 12 parts of Toxic: Garbage Island, plus a special bonus episode are up now on VBS. Education and awareness are the first steps we need to make if we are going to right this situation, people should not be able to claim ignorance anymore.
It's our mess and now we have to clean it up. The series has been a huge success thanks to all of you who talked about it or posted. Heck, we even got on CNN and ABC News.
You can watch all 12 episodes by going here: Toxic: Garbage Island on VBS.tv - http://www.vbs.tv/shows/toxic/garbage-island/
We also did a special bonus episode. An interview with Frederick Vom Saal, Ph.D on Bishpenol A which has been all over the news as of late with plastic drinking containers. Super disturbing.
Interview on Bisphenol A with Dr. Frederick Vom Saal - http://www.vbs.tv/video.php?id=1519713792
Want to see Thomas on CNN? - http://www.cnn.com/video/#/video/bestoftv/2008/04/14/ntm.garbage.island.cnn
Any recap post or just telling your friends to check out it would be awesome.
Thanks for watching. Don't forget to recycle,
Rory Ahearn
VICE/VBS.tv
The University of Hawaii is set to launch an expedition with the goal of confirming a new trash "continent" in the Pacific Ocean. A vast expanse of floating trash has been collecting in the Pacific Ocean into a mass that scientists are now referring to as the Great Pacific Garbage Patch. The thick mass of plastic soup, located approximately 500 miles east of California, is now reported to be twice the size of the Unites States. The collection of debris comes as no surprise to experts in this area. According to a recent report from the UN Environment Programme, on a global level, each square mile of ocean water contains an average of 46,000 pieces of floating garbage. Learn more: http://alerts.organicconsumers.org/trk/click?ref=zqtbkk3um_1-118x3236x3355345&
And a reply came in after posting the message above:
Hey Naturally,
Saw your site had previously posted about the Great Pacific Garbage Patch out in the middle of the oceanic desert so I wanted to send this along.
At VBS.tv we had read all the articles about this environmental problem but didn't see much in the way of video. So curiosity and the challenge compelled us west to the middle of the Pacific Ocean to show what other people had only been writing about. We go all the way out ( 2 straight days on a sail boat) expecting to see a floating dump, looking for our money shot that will make us famous.
Here's the bad news, there is no money shot. What people don't get is that it's not really a patch and it's not really an island, both of which you might be able to contain and control. No, what we found is much worse. It's like a gigantic toxic stew and it's a big big problem that we need to pay attention to now.
The series starts on April 7th on VBS. We decided to go against the conventional wisdom that internet video is for those with short attention spans, and are rolling out 12 episodes.
You can go here to view the trailer for Toxic: Garbage Island and follow the series - http://www.vbs.tv/shows/toxic/garbage-island/
The host, Thomas Morton, will be on CNN Headline News to discuss Toxic: Garbage Island: April 12th & 13th @ 7:30pm, 9:30pm and 12:30am if you find your self flipping through the channels.
If you have any questions, let me know.
Rory Ahearn
VICE/VBS.tv
All 12 Parts of Garbage Island + Special Bonus Episode on Bisphenol A on VBS.tv
Hey Earth Lovers,
Pardon the mass email. Well, it's been a long journey out into the Great Northwest Garbage Patch in the Pacific Ocean but our environmental oceanic Odyssey is complete. Now the hard part starts.
With Earth Day still recent but fading fast I just wanted to email you all and let you know that all 12 parts of Toxic: Garbage Island, plus a special bonus episode are up now on VBS. Education and awareness are the first steps we need to make if we are going to right this situation, people should not be able to claim ignorance anymore.
It's our mess and now we have to clean it up. The series has been a huge success thanks to all of you who talked about it or posted. Heck, we even got on CNN and ABC News.
You can watch all 12 episodes by going here: Toxic: Garbage Island on VBS.tv - http://www.vbs.tv/shows/toxic/garbage-island/
We also did a special bonus episode. An interview with Frederick Vom Saal, Ph.D on Bishpenol A which has been all over the news as of late with plastic drinking containers. Super disturbing.
Interview on Bisphenol A with Dr. Frederick Vom Saal - http://www.vbs.tv/video.php?id=1519713792
Want to see Thomas on CNN? - http://www.cnn.com/video/#/video/bestoftv/2008/04/14/ntm.garbage.island.cnn
Any recap post or just telling your friends to check out it would be awesome.
Thanks for watching. Don't forget to recycle,
Rory Ahearn
VICE/VBS.tv
Consumer Alerts: Kind of shocking
CONSUMER ALERT:CANCER-CAUSING INGREDIENT FOUND IN LEADING "ORGANIC" & "NATURAL" PERSONAL CARE PRODCUTS
A newly released study commissioned by the Organic Consumers Association (OCA) and overseen by environmental health consumer advocate David Steinman (author of The Safe Shopper's Bible), revealed the presence of the undisclosed carcinogenic contaminant 1,4-Dioxane in leading shampoos, body washes, lotions and other personal care and household cleaning products claiming to be "natural" or "organic". The study results, to be released this weekend at the Natural Products Expo in California, are already sending shockwaves through the "organic" and "natural" body care industry. Laboratory tests showed that products certified under the USDA National Organic Program DID NOT contain this toxin, but most of the best selling personal care products claiming to be "organic" (but not USDA certified) contained the cancer-causing ingredient. All leading self-proclaimed "organic" brands have at least a few individual "certified organic" ingredients, but for most of these top-selling brands, the product, as a whole, is not USDA organic certified, thereby allowing the presence of synthetic toxins. Similar studies have revealed the presence of this toxin in conventional personal care products, but this is the first study indicating the presence in misleadingly labeled "organic" and "natural" products. Learn more: http://www.organicconsumers.org/comingclean.cfm
_______________________________
CONSUMER TIP OF THE WEEK:HOW TO AVOID 1,4-DIOXANE IN YOUR PERSONAL CARE PRODUCTS
Some of the products found to contain 1,4-Dioxane: JASON Pure Natural & Organic, Giovanni Organic Cosmetics, Kiss My Face, Nature’s Gate Organics (see a full list of OCA's study results here)
Remember that just because a personal care product labels itself with the words "organic" or "certified organic" doesn't mean it meets any specified organic standards.
Look for products that are certified under the USDA National Organic Program (or a similar German program) and products that bear the "USDA Organic" seal.
Search product labels for ingredients with the following in their names to avoid products containing 1,4-Dioxane: myreth, oleth, laureth, ceteareth, any other eth, PEG, polyethylene, polyethylene glycol, polyoxyethylene, or oxynol.
In general, avoid products with unpronounceable ingredients to be sure to avoid synthetic toxins and carcinogens.
A newly released study commissioned by the Organic Consumers Association (OCA) and overseen by environmental health consumer advocate David Steinman (author of The Safe Shopper's Bible), revealed the presence of the undisclosed carcinogenic contaminant 1,4-Dioxane in leading shampoos, body washes, lotions and other personal care and household cleaning products claiming to be "natural" or "organic". The study results, to be released this weekend at the Natural Products Expo in California, are already sending shockwaves through the "organic" and "natural" body care industry. Laboratory tests showed that products certified under the USDA National Organic Program DID NOT contain this toxin, but most of the best selling personal care products claiming to be "organic" (but not USDA certified) contained the cancer-causing ingredient. All leading self-proclaimed "organic" brands have at least a few individual "certified organic" ingredients, but for most of these top-selling brands, the product, as a whole, is not USDA organic certified, thereby allowing the presence of synthetic toxins. Similar studies have revealed the presence of this toxin in conventional personal care products, but this is the first study indicating the presence in misleadingly labeled "organic" and "natural" products. Learn more: http://www.organicconsumers.org/comingclean.cfm
_______________________________
CONSUMER TIP OF THE WEEK:HOW TO AVOID 1,4-DIOXANE IN YOUR PERSONAL CARE PRODUCTS
Some of the products found to contain 1,4-Dioxane: JASON Pure Natural & Organic, Giovanni Organic Cosmetics, Kiss My Face, Nature’s Gate Organics (see a full list of OCA's study results here)
Remember that just because a personal care product labels itself with the words "organic" or "certified organic" doesn't mean it meets any specified organic standards.
Look for products that are certified under the USDA National Organic Program (or a similar German program) and products that bear the "USDA Organic" seal.
Search product labels for ingredients with the following in their names to avoid products containing 1,4-Dioxane: myreth, oleth, laureth, ceteareth, any other eth, PEG, polyethylene, polyethylene glycol, polyoxyethylene, or oxynol.
In general, avoid products with unpronounceable ingredients to be sure to avoid synthetic toxins and carcinogens.
Thursday, February 28, 2008
A day with breakfast at the local organic farm
On Wednesday the 27th, I went up to the incredibly breathtaking Ma'o Organic Farm (www.maoorganicfarms.org) to cook breakfast for the crew of about 12 people. I woke up at 4:15 a.m. (thank goodness I'm macrobiotic) and took a great drive with my beloved farmer friend. We were fueled by a small snack of organic bluberries, brown rice, blanched lacinato kale, and kukicha tea to get us started.
Upon arriving, I got a tour of the various fields and was amazed to see that the workers were out harvesting the salad greens with scissors. All of the harvesting (pounds upon pounds of greens) are hand-harvested very gently and lovingly, rather than with machinery. My friend and I picked some red russian kale, lacinato kale, scallions, red radishes, hakurai (white round) radishes, daikon, carrots, and oranges as ingredients in our meal.
At 7:00 a.m. each day, the group gathers at the main building, and while holding hands in a circle, they do a skin tingling Hawaiian chant before going back out into the fields for more planting and/or harvesting. After working in the field, everyone comes back to the packing shed and they begin delicately washing, drying, and bagging all these amazing greens.
In the meantime, I was in the kitchen making breakfast. My kitchen consisted of a big industrial size frig, a sink, and 3-burner propane gas camping stove, and was open on 3 sides to the farm, so while I was cooking, I was thoroughly enjoying the view of the stunning mountain ranges surrounding me, listening to the birds singing, and smelling the food as it pressure cooked, simmered, boiled, and sauteed.
By about 9:30 a.m, breakfast was ready. We had a pressed salad with pumpkin seed dressing, shiitake and daikon miso soup, carrot muffins, pressure cooked brown rice, apple and raisin compote, and a very satisying sauteed tempeh and onion dish that my friend made.
One of the student interns who was enjoying the meal said, "I usually eat a lot more, but I didn't go back for more food. I'm so full with just one plate! Why?" and I just thought it had to do with the food having more life and energy than he was used to (i.e. spam musubi or loco moco).
From there, we cleaned up, talked story for a while, and then I headed into the packing shed to help everyone. All in all, it was a great day.
Upon arriving, I got a tour of the various fields and was amazed to see that the workers were out harvesting the salad greens with scissors. All of the harvesting (pounds upon pounds of greens) are hand-harvested very gently and lovingly, rather than with machinery. My friend and I picked some red russian kale, lacinato kale, scallions, red radishes, hakurai (white round) radishes, daikon, carrots, and oranges as ingredients in our meal.
At 7:00 a.m. each day, the group gathers at the main building, and while holding hands in a circle, they do a skin tingling Hawaiian chant before going back out into the fields for more planting and/or harvesting. After working in the field, everyone comes back to the packing shed and they begin delicately washing, drying, and bagging all these amazing greens.
In the meantime, I was in the kitchen making breakfast. My kitchen consisted of a big industrial size frig, a sink, and 3-burner propane gas camping stove, and was open on 3 sides to the farm, so while I was cooking, I was thoroughly enjoying the view of the stunning mountain ranges surrounding me, listening to the birds singing, and smelling the food as it pressure cooked, simmered, boiled, and sauteed.
By about 9:30 a.m, breakfast was ready. We had a pressed salad with pumpkin seed dressing, shiitake and daikon miso soup, carrot muffins, pressure cooked brown rice, apple and raisin compote, and a very satisying sauteed tempeh and onion dish that my friend made.
One of the student interns who was enjoying the meal said, "I usually eat a lot more, but I didn't go back for more food. I'm so full with just one plate! Why?" and I just thought it had to do with the food having more life and energy than he was used to (i.e. spam musubi or loco moco).
From there, we cleaned up, talked story for a while, and then I headed into the packing shed to help everyone. All in all, it was a great day.
Friday, February 22, 2008
David Beckham and Macrobiotics
What do these two things have to do with each other?! Maybe nothing. In fact, interrupting the regularly scheduled programing to announce that he's been here in Honolulu. We've barely just gotten over seeing Sting, and now we have David?! Life is rough in paradise. (If anyone can relate DB to macrobiotics, please comment!) Don't know who he is? Get up to speed at:
http://www.youtube.com/watch?v=UF9Pahclz3Y
http://www.youtube.com/watch?v=UF9Pahclz3Y
Local Seasonal Fruit
These tangerines have been growing here in Hawaii lately and are wonderful as a snack, dessert, or juiced. There is nothing wrong with eating fruit. Just make sure that you stay in touch with how much you're eating and how you feel when you eat it. If you 're cold, spaced out, confused, or can't focus, you may be eating too much.
Eat More Kale
Wouldn't the world be a better place if only we enjoyed such delicious life giving lacinato kale as this?!
Friday, January 11, 2008
Local Organic Farm 2
Here's another photo on a different day. It just blows my mind how beautiful it is, and believe me, you can feel this energy when you eat it picked fresh that day. This is a field of lacinato kale. Yummy! Eat more kale!
Local Organic Farm
For our Vegan Macro Community Dinner, we serve greens from this local farm. Look how it's vibrating with energy! You take in that energy when you eat these luscious greens.
Friday, December 07, 2007
Verne Varona’s Top Ten Sugar Craving Strategies
The following could be individual or collective reasons for sugar cravings. Read each suggestion and notice how it applies to your eating or lifestyle. Reducing your desire or addiction for sugar should not require Herculean will power. Becoming conscious of the physiological and lifestyle factors that stimulate sugar cravings should make taming your sweet tooth a piece of cake--so to speak...
1. REDUCE SALT & PRODUCTS WITH SALT The need for dietary salt from natural sources (sun-dried sea salt) is dependent on several factors; a lack of salt can cause fatigue, stimulate a desire to overeat and often result in a craving or animal protein. However, with the availability of good quality sea salt, miso paste, tamari soy sauce and natural pickles, it's quite easy to overdose. Thirst and a craving for sweet foods is one of the most reliable indicators of excess dietary salt.
2. REDUCE ANIMAL PROTEINThe standard four basic food group propaganda was force-fed to the American public along with the myth that animal protein should be a dietary staple. The meat and potatoes mentality has to re-think its philosophy since established research shows excess animal protein can lead to colon and prostate cancer. If this applies to you eat less in volume (2 to 4 ounce servings) and limit it to three to four times per week (maximum), as opposed to daily.
3. REDUCE FOOD VOLUME Overeating leads to fatigue and sluggishness. This makes a stimulant like sugar (or coffee) more appealing. Eating more frequently will allow you to reduce overeating with a minimum of effort.
4. EAT MORE FREQUENTLY THROUGHOUT THE DAY One of the most common reasons for sugar cravings--especially at night. By skipping meals or waiting long periods you stop supplying your blood with glucose. The blood sugar drops and by the time you finally get around to eating, you're going nuts for simple sugar. You're also likely to end up overeating or craving something fatty as a compensation for sugar. Initially, don't wait more than 31/2 to 4 hours between meals.
5. AVOID EATING PRIOR TO BED If your body's digesting when it requires much needed rest, you'll require more sleep, dream excessively and find it difficult awakening with alertness. Good deep sleep will result in wide-awake days. Eating to close to bedtime creates a groggy awakening craving the stimulation of sugar (or caffeine) the following morning. Eat a light evening dinner at least 21/2 to three hours before retiring.
6. AVOID SUGAR This might sound obvious, however, continuing to eat simple sugars results in a falling blood sugar. This stimulates a need for more sugar and the cycle continues. Even though fruit is a simple sugar, switching to fruit instead of sugar is a good first step. Eat the skin of the fruit as well since fiber slows blood sugar elevation.
7. EXERCISE MODERATELY, BUT CONSISTENTLY Daily aerobic exercise will increase circulation and strengthen will power. Brisk walking, biking, light jogging, etc. naturally increases sensitivity to the effects of sugar. Try to get 20 to 30 minutes of some type of pleasurable exercise at least 5 times per week. Enjoy this. It should not be a chore.
8. EMPHASIZE NATURAL WHOLE COMPLEX-CARBOHYDRATES If your daily diet is includes whole grains (brown rice, oats, millet, barley, etc.), vegetables (roots, greens and round vegetables such as squashes, cabbages, etc.) as a primary fuel, you'll find you automatically crave less sugar. Emphasizing sweet vegetables such as carrots, cooked onions, corn, cabbage, parsnips, squashes, etc., adds a natural sweetness to meals. Introduce some sea vegetables (aka "seaweeds") for much needed minerals to enrich blood.
9. DON'T SUPPRESS FEELINGS This doesn't mean you have to broadcast every feeling--only those that matter and to those who really matter to you. Food indulgence, especially with sweets, is a convenient way to anesthetize feelings. Sugar can consume you with sensory pleasure, temporarily providing mental relief from whatever might be stressful. However, sweets can hinder energy levels and mental clarity so in the long run your emotional coping ability becomes compromised.
10. BEWARE OF PSYCHOLOGICAL TRIGGERS The many psychological associations we connect with food have a powerful influence. Beware of family associations, movie rituals, familiar restaurants, childhood habits, etc.
1. REDUCE SALT & PRODUCTS WITH SALT The need for dietary salt from natural sources (sun-dried sea salt) is dependent on several factors; a lack of salt can cause fatigue, stimulate a desire to overeat and often result in a craving or animal protein. However, with the availability of good quality sea salt, miso paste, tamari soy sauce and natural pickles, it's quite easy to overdose. Thirst and a craving for sweet foods is one of the most reliable indicators of excess dietary salt.
2. REDUCE ANIMAL PROTEINThe standard four basic food group propaganda was force-fed to the American public along with the myth that animal protein should be a dietary staple. The meat and potatoes mentality has to re-think its philosophy since established research shows excess animal protein can lead to colon and prostate cancer. If this applies to you eat less in volume (2 to 4 ounce servings) and limit it to three to four times per week (maximum), as opposed to daily.
3. REDUCE FOOD VOLUME Overeating leads to fatigue and sluggishness. This makes a stimulant like sugar (or coffee) more appealing. Eating more frequently will allow you to reduce overeating with a minimum of effort.
4. EAT MORE FREQUENTLY THROUGHOUT THE DAY One of the most common reasons for sugar cravings--especially at night. By skipping meals or waiting long periods you stop supplying your blood with glucose. The blood sugar drops and by the time you finally get around to eating, you're going nuts for simple sugar. You're also likely to end up overeating or craving something fatty as a compensation for sugar. Initially, don't wait more than 31/2 to 4 hours between meals.
5. AVOID EATING PRIOR TO BED If your body's digesting when it requires much needed rest, you'll require more sleep, dream excessively and find it difficult awakening with alertness. Good deep sleep will result in wide-awake days. Eating to close to bedtime creates a groggy awakening craving the stimulation of sugar (or caffeine) the following morning. Eat a light evening dinner at least 21/2 to three hours before retiring.
6. AVOID SUGAR This might sound obvious, however, continuing to eat simple sugars results in a falling blood sugar. This stimulates a need for more sugar and the cycle continues. Even though fruit is a simple sugar, switching to fruit instead of sugar is a good first step. Eat the skin of the fruit as well since fiber slows blood sugar elevation.
7. EXERCISE MODERATELY, BUT CONSISTENTLY Daily aerobic exercise will increase circulation and strengthen will power. Brisk walking, biking, light jogging, etc. naturally increases sensitivity to the effects of sugar. Try to get 20 to 30 minutes of some type of pleasurable exercise at least 5 times per week. Enjoy this. It should not be a chore.
8. EMPHASIZE NATURAL WHOLE COMPLEX-CARBOHYDRATES If your daily diet is includes whole grains (brown rice, oats, millet, barley, etc.), vegetables (roots, greens and round vegetables such as squashes, cabbages, etc.) as a primary fuel, you'll find you automatically crave less sugar. Emphasizing sweet vegetables such as carrots, cooked onions, corn, cabbage, parsnips, squashes, etc., adds a natural sweetness to meals. Introduce some sea vegetables (aka "seaweeds") for much needed minerals to enrich blood.
9. DON'T SUPPRESS FEELINGS This doesn't mean you have to broadcast every feeling--only those that matter and to those who really matter to you. Food indulgence, especially with sweets, is a convenient way to anesthetize feelings. Sugar can consume you with sensory pleasure, temporarily providing mental relief from whatever might be stressful. However, sweets can hinder energy levels and mental clarity so in the long run your emotional coping ability becomes compromised.
10. BEWARE OF PSYCHOLOGICAL TRIGGERS The many psychological associations we connect with food have a powerful influence. Beware of family associations, movie rituals, familiar restaurants, childhood habits, etc.
Naturally Sweet Holidays
Healthy alternatives to refined sugar abound. Several natural sweeteners even add some nutrients. Maple syrup contains calcium and potassium, while blackstrap molasses offers calcium and iron, for example. Found in natural products stores, grain-based liquid sweeteners, including amasake from rice, rice syrup, barley malt, and sorghum syrup contain some of the nutrients found in whole grains. Fermenting bacteria in these sweeteners convert grain starches into simple and complex sugars.
Nutty Caramelcorn (Macrojacks)
8 cups organic popped corn (around 1/2 cup before popping)
¼ cup almonds, chopped
¼ cup walnuts, chopped
¼ cup peanuts
¼ cup raisins
½ to 2/3 cup brown rice syrup
Olive oil (to oil the baking pan and pop the corn)
Preheat oven to 350 degrees. Place all ingredients into a large bowl and mix well until the rice syrup covers everything nicely. If the rice syrup is too sticky, heat it up first or it will crush the popcorn as you are trying to mix the ingredients. Transfer mixture to a lightly oiled baking sheet and spread out in a single layer. Bake for 8 to 10 minutes, and watch carefully so that it does not burn. Let cool to harden, about 5 minutes, before removing with a spatula. Soak baking sheet in hot water to remove the hardened sweetener, about 5 minutes.
Utensils: pan to pop corn, baking sheet, wooden spoon, measuring cups
Variations: Substitute puffed or flaked cereals, or crumbled rice cakes for part of the popcorn.
Nutty Caramelcorn (Macrojacks)
8 cups organic popped corn (around 1/2 cup before popping)
¼ cup almonds, chopped
¼ cup walnuts, chopped
¼ cup peanuts
¼ cup raisins
½ to 2/3 cup brown rice syrup
Olive oil (to oil the baking pan and pop the corn)
Preheat oven to 350 degrees. Place all ingredients into a large bowl and mix well until the rice syrup covers everything nicely. If the rice syrup is too sticky, heat it up first or it will crush the popcorn as you are trying to mix the ingredients. Transfer mixture to a lightly oiled baking sheet and spread out in a single layer. Bake for 8 to 10 minutes, and watch carefully so that it does not burn. Let cool to harden, about 5 minutes, before removing with a spatula. Soak baking sheet in hot water to remove the hardened sweetener, about 5 minutes.
Utensils: pan to pop corn, baking sheet, wooden spoon, measuring cups
Variations: Substitute puffed or flaked cereals, or crumbled rice cakes for part of the popcorn.
Tuesday, October 09, 2007
Improving Allergies with a Macrobiotic Diet
When a person becomes ill, it means some imbalance can be found in the body. Our bodies can only stand so much before they break down. When we eat things that are unsuitable for us, the body reacts with sneezes, coughing, hives, mucus, diarrhea, vomiting, skin eruptions and anaphylactic shock in its effort to dispel toxins. The more toxins built up, the stronger the reaction will be.
The good news is that balance can be restored by changing one’s diet.
An excessive intake of the following items can increase a person’s susceptibility to allergies:
- dairy products
- oily and greasy foods
- poultry and eggs (especially for skin allergies)
- refined flour
- fruits and their juices (especially tropical fruits)
- sugar, honey, soft drinks
- fish (especially blue-skin fish for skin allergies)
- raw foods
- spices
- drugs and chemicals
Here are several suggestions for allergies:
- Minimize oatmeal, flakes, and grits. Avoid baked flour products, especially those with yeast. If you crave bread, have some natural sourdough or unleavened bread on occasion. Stay away from pies, cakes, and pastries for now.
- Have miso soup or miso rice every day.
- Avoid raw foods in the beginning except good quality natural pickles.
- Minimize intake of oil, using it only for lightly sautéed vegetables once or twice a week, if you really desire it. Use dark sesame oil.
- Initially reduce your intake of beans and bean products, using smaller portions of the “regular use” beans (azuki, lentil, and chickpeas) only. Among bean products, tofu is the best to use.
- Be especially light on all salt seasonings including shoyu, miso, and umeboshi.
- Generally avoid nuts and nut or seed butters. Roasted seeds are alright to use.
- It’s best to stay away from fruit initially. If you crave it, eat a little bit of cooked, temperate climate, dried fruit. If you crave a sweet taste, first try satisfying it by eating naturally sweet vegetables such as squash, carrots, parsnips, rutabaga, etc. You can prepare delicious desserts using grain-based sweeteners, chestnuts, and other non-fruit ingredients. Then, if you still crave an even sweeter taste, eat the fruit.
- Minimize animal food, take only white meat fish, once or twice a week at the most and only if you truly desire it.
- Avoid spices (including mustard, pepper, and curry).
- Make sure to include both lightly cooked foods and well-cooked foods daily.
- Good digestion is very important, so it is imperative to chew very well.
- Pay particular attention to vigorously scrubbing your body with a hot damp towel once a day for good circulation.
Monday, September 17, 2007
tempeh crab cakes
The new cookbook from Eric and Sanae (Love, Eric and Sanae) has some really yummy looking food in it, so this was an additional recipe that I experimented with over the weekend. The topping is a sundried tomato and basil aioli sauce. I put my hijiki dish over fresh tatsoi from the Saturday Farmer's Market at Kapi'olani Community College drizzled with some shiitake vinaigrette.
cinnamon rolls
So the raisins I had sitting on my counter fermented into this bubbly stuff. Very fascinating to watch!! I kneaded the dough and let it rise overnight, but it may have needed a warmer spot so that it could have risen a bit more. I also forgot to add the cinnamon (ha ha) and may have left them in the oven a pinch too long, but they still tasted good. It's always good to try something new and then next time around, I will make them better!
Thursday, September 13, 2007
Trying some fermentation
When I went to the KI this summer, I finally purchased this great book about fermenting (Wild Fermentation I think it's called) that everyone raves about, with recipes for things like honey wine, kimchee, amazake, and much more. I also received this amazing book called Macrobiotic Breads and Sweets as a gift from a Japanese friend last summer that I decided to finally delve into. Deco Nakajima, the author, provides the recipes in English as well as Japanese, and many of the breads are started with traditional starters. So I have a bottle of raisins and water sitting on my counter that I open once a day for 2 to 4 days, and then I will make it either into a raisin loaf (hard crusty bread baked in the oven with a brick) or perhaps some azuki bean and raisin cinnamon rolls. We'll see. I'm excited to try these new methods that I've not yet explored. Hopefully, I can post a picture if it's successful!! There is also a recipe for mugwort and azuki bean bagles. That sounds soooo good. Not sure where to buy powdered mugwort around Hawaii though.
Tuesday, September 11, 2007
plum perfect
I was messing around with new recipes and this was the result. I spiced it with cinnamon, nutmeg, and cloves. YUMMY! It was delicious for breakfast.
Saturday, August 25, 2007
Butterflies on the echinacea
When I was looking at all the flowers on the Kushi Institute grounds, I was amazed to see the butterflies on the echinacea. Sometimes, nature just grabs you and doesn't let you go, holding you in her mystery. I love that feeling of wonder and how such simple pleasures tug on your heart and make you feel so happy to be alive.
Flowers at the KI
When you arrive at the grounds of the Kushi Institute, you see all the summer flowers in bloom. Living in Hawaii, we don't get to see all these varieties, and it made me feel nostalgic for growing up in Idaho.
Lunch at the KI
Before I left the KI for the Summer Conference, I managed to take a photo of one of the meals that was very yummy. This was a white bean salad, nishime kabocha squash, brown rice onigiri, greens, and some fantastic pickles. Their home made pickles there totally rocked my world.
Tuesday, July 31, 2007
Breakfast with Sanae
On this final morning before heading off to get ready for the summer conference, I had a wonderfully simple and satisfying breakfast of brown rice and quinoa hot cereal, greens, apple sauce and miso soup. I shared the table with Sanae (of the incredible cookbooks Love, Eric and Love, Eric and Sanae) and heard about her retreat that they do in Yosemite. I'm planning to check it out. She's the sweetest person!! Her husband, Eric, sometimes cooks for Sting and Madonna. They also have a cafe in their home on an occasional basis (once a week, or once a month?? I forgot what she said) where they prepare the meal for people and eat by candlelight as a way to protect the environment. I'll post their website info soon so people can go and look at it.
Monday, July 30, 2007
Greetings from the Kushi Institute
I have been up at the KI now for a few days enjoying a little bit of R and R before the summer conference begins. I'm getting lots of rest, eating 3 gorgeous meals a day, going for walks through the forested roads, taking in the fresh mtn air, and trying to do yoga when I can. Level 4 is going on, and I do wish I could take this level while here!
Tonight's dinner was marinated tempeh with carrot sauce, hijiki with sauteed onions, greens, two types of homemade daikon pickles, and a brown rice salad with vegetables. It was so satisying.
I'll be off to set up for the conference on Tuesday and to check out the Boston area. Hopefully I can post pictures of some things soon.
Tonight's dinner was marinated tempeh with carrot sauce, hijiki with sauteed onions, greens, two types of homemade daikon pickles, and a brown rice salad with vegetables. It was so satisying.
I'll be off to set up for the conference on Tuesday and to check out the Boston area. Hopefully I can post pictures of some things soon.
Monday, July 23, 2007
Tuesday, July 17, 2007
Bharadvajasana 1
Yoga students Sarah Myhre, left, and Leslie Ashburn show Bharadvajasana 1, Stage 1.
(Pose Dedicated to a Sage) » This sitting twist relieves lower back pain and increases the spine's suppleness. Regular practice helps tone the kidneys and increases the range of movement in the shoulders. Here, we present the first stage of the pose. People who are unable to sit on the floor can do the chair twists we have shown in earlier exercises.
1. Sit on the floor with the legs straight (dandasana).
2. Fold your legs to the left with the front of your left ankle resting in the arch of the right foot.
3. Keep your knees close to each other and sit the left buttock on the right heel. If your pelvis tilts down to the right, raise the right buttock on a folded blanket or two. The pelvis should be level.
4. Keeping your buttocks down, lift your trunk as you inhale, then exhale and turn to the right. Hold your right knee with your left hand and take the right hand onto the floor behind your left buttock.
5. Use your arms to help you turn your trunk to the right. Use the breath. As you inhale, lift your trunk, exhale and turn. Keep your chest open and your shoulder blades down and into the back. Gaze over your right shoulder. Stay for up to a minute then return to the center. Straighten your legs and repeat to the other side, reversing the directions.
Ray Madigan and Shelley Choy are certified Iyengar Yoga teachers and co-direct the Manoa Yoga Center at Manoa Marketplace. Visit www.manoayoga.com or call 382-3910. Manoa Yoga Center, the authors, and the Star-Bulletin take no responsibility for any injury arising from the practice of these yoga postures. Readers should seek a doctor's approval before commencing this yoga practice.
starbulletin.com/2007/07/15/features/yoga.html
(Pose Dedicated to a Sage) » This sitting twist relieves lower back pain and increases the spine's suppleness. Regular practice helps tone the kidneys and increases the range of movement in the shoulders. Here, we present the first stage of the pose. People who are unable to sit on the floor can do the chair twists we have shown in earlier exercises.
1. Sit on the floor with the legs straight (dandasana).
2. Fold your legs to the left with the front of your left ankle resting in the arch of the right foot.
3. Keep your knees close to each other and sit the left buttock on the right heel. If your pelvis tilts down to the right, raise the right buttock on a folded blanket or two. The pelvis should be level.
4. Keeping your buttocks down, lift your trunk as you inhale, then exhale and turn to the right. Hold your right knee with your left hand and take the right hand onto the floor behind your left buttock.
5. Use your arms to help you turn your trunk to the right. Use the breath. As you inhale, lift your trunk, exhale and turn. Keep your chest open and your shoulder blades down and into the back. Gaze over your right shoulder. Stay for up to a minute then return to the center. Straighten your legs and repeat to the other side, reversing the directions.
Ray Madigan and Shelley Choy are certified Iyengar Yoga teachers and co-direct the Manoa Yoga Center at Manoa Marketplace. Visit www.manoayoga.com or call 382-3910. Manoa Yoga Center, the authors, and the Star-Bulletin take no responsibility for any injury arising from the practice of these yoga postures. Readers should seek a doctor's approval before commencing this yoga practice.
starbulletin.com/2007/07/15/features/yoga.html
Thursday, July 12, 2007
Fertility and Diet
Low-Fat Dairy Products Linked to Increased Infertility Risk
A new study found low-fat dairy product consumption is linked to an increased risk of infertility. A total of 18,555 premenopausal women from the Nurses’ Health Study II who attempted a
pregnancy or became pregnant between 1991 and 1999 were evaluated for the association between dairy products and infertility. Women who consumed two or more servings per day of low-fat dairy products had 1.85 times the risk for infertility. While total dairy product intake
was not associated with an increased risk of infertility, the majority of fat in dairy products is saturated fat, which is linked to increased cholesterol, insulin resistance, overweight and obesity, and other health problems.
Chavarro JE, Rich-Edwards JW, Rosner B, Willet WC. A prospective study of dairy foods intake and anovulatory infertility. Hum Reprod. 2007;22(5):1340-1347.
Meat-Eating Moms Have Less-Fertile Sons
A new study in Human Reproduction finds that a pregnant woman’s meat consumption can reduce her future son’s sperm count. Researchers at the University of Rochester in New York analyzed the relationship between various sperm parameters of 387 men and the eating
habits of their mothers from the Study for Future Families. The more beef a mother consumed, the lower her son’s sperm concentration. Sperm count was 24 percent higher in men whose mothers consumed less beef. The difference may be due to steroid hormones found in animal products. Six hormones are commonly used in the United States to induce increased growth and development in cows, and measurable levels are routinely present in the animals’ muscle,
fat, liver, kidneys, and other organs. Cattle raised without extra hormones still have significant hormone levels in their tissues because of endogenous hormone production, and the nutrient profile of animal products tends to elevate hormone levels in the human body.
Swan SH, Liu F, Overstreet JW, Brazil C, Skakkebaek NE. Semen quality of fertile US males in relation to their mothers’ beef consumption during pregnancy. Hum Reprod. Advance access published on March 28, 2007
A new study found low-fat dairy product consumption is linked to an increased risk of infertility. A total of 18,555 premenopausal women from the Nurses’ Health Study II who attempted a
pregnancy or became pregnant between 1991 and 1999 were evaluated for the association between dairy products and infertility. Women who consumed two or more servings per day of low-fat dairy products had 1.85 times the risk for infertility. While total dairy product intake
was not associated with an increased risk of infertility, the majority of fat in dairy products is saturated fat, which is linked to increased cholesterol, insulin resistance, overweight and obesity, and other health problems.
Chavarro JE, Rich-Edwards JW, Rosner B, Willet WC. A prospective study of dairy foods intake and anovulatory infertility. Hum Reprod. 2007;22(5):1340-1347.
Meat-Eating Moms Have Less-Fertile Sons
A new study in Human Reproduction finds that a pregnant woman’s meat consumption can reduce her future son’s sperm count. Researchers at the University of Rochester in New York analyzed the relationship between various sperm parameters of 387 men and the eating
habits of their mothers from the Study for Future Families. The more beef a mother consumed, the lower her son’s sperm concentration. Sperm count was 24 percent higher in men whose mothers consumed less beef. The difference may be due to steroid hormones found in animal products. Six hormones are commonly used in the United States to induce increased growth and development in cows, and measurable levels are routinely present in the animals’ muscle,
fat, liver, kidneys, and other organs. Cattle raised without extra hormones still have significant hormone levels in their tissues because of endogenous hormone production, and the nutrient profile of animal products tends to elevate hormone levels in the human body.
Swan SH, Liu F, Overstreet JW, Brazil C, Skakkebaek NE. Semen quality of fertile US males in relation to their mothers’ beef consumption during pregnancy. Hum Reprod. Advance access published on March 28, 2007
Friday, July 06, 2007
Benefits of Sea Vegetables
Sea vegetables are virtually fat-free, low calorie and one of the richest sources of minerals in the vegetable kingdom as they have ready access to the abundance of minerals found in the ocean. Sea water and human blood contain many of the same minerals in very similar concentrations. Sea vegetables contain high amounts of calcium and phosphorous and are extremely high in magnesium, iron, iodine and sodium. One of seaweed's most prominent health benefits is its ability to remove radioactive substances and other heavy metals from our bodies. Components of the sea vegetables bind with the toxins in the intestines rendering them indigestible and carry them out of the system. Nori is exceptionally high in vitamin A and protein. Types of sea vegetables include arame, hijiki, agar-agar, wakame, kombu, nori, sea palm, and dulse.
Thursday, July 05, 2007
yoga weekend
spent this past weekend doing a yoga workshop at Manoa Yoga taught by John Leebold from Australia. It was really fun, and I'm a bit sore! Good challenge.
Tuesday, July 03, 2007
Tuesday, June 05, 2007
The baby making grain
Quinoa (pronounced keen-wa) is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile well-balanced, making it a good choice for vegans concerned about adequate protein intake. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because it's a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
While teaching a cooking class about health and vitality about a year ago, this woman told me a GREAT story about her father who was in his 70's at the time this happened. They are Chilean, and the father was coming into the US. He had just fathered a baby and was trying to bring the baby with him into the US, but Customs denied permission saying he couldn't possibly be the father due to his age. He told them, "I am not like Americans. I do not eat hamburgers. I'm from CHILE. We eat QUINOA!"
While teaching a cooking class about health and vitality about a year ago, this woman told me a GREAT story about her father who was in his 70's at the time this happened. They are Chilean, and the father was coming into the US. He had just fathered a baby and was trying to bring the baby with him into the US, but Customs denied permission saying he couldn't possibly be the father due to his age. He told them, "I am not like Americans. I do not eat hamburgers. I'm from CHILE. We eat QUINOA!"
Monday, June 04, 2007
The Four Directions
My expression of gratitude goes out to SM at Rainbow Healing Hawaii for a reminder about the Great Spirit. The practice below is something that I will enjoy incorporating more of in my life.
When a Native American prays to the four directions, it is a prayer to the spirits of the world, to life and the Great Spirit that encompasses the four directions and everything that is. The Medicine Wheel is a symbol that incorporates the four directions. Its spokes point east, south, west, and north. The four quarters are colored red, yellow, black, and white representing the races of man, the seasons, and the stages of life from childhood to old age. The circle is the earth, the moon and the planets. It is the circle of life and all creation.
The simplicity of the symbol is profound. It is four directions. One could divide the world into 8 points of a compass, 360 degrees, or an infinite number of directions, but four is perfect. We humans KNOW four directions. We see forward, but not back, and facing forward we have two sides. Four directions are part of our biology and our psychology. They are archetypes of the highest order. As such they are powerful carriers of symbolic meaning.
Native American traditions may vary somewhat in the terms they use to describe the meaning of the four directions, but the sources of the meaning are the same.
East is where the sun rises. The eastern spirit of sun or fire brings warmth and light. It is the place of beginnings. Its light brings wisdom. It is the power of knowledge.
South is the sun at its highest point. It is the direction from where warm winds blow. South is the spirit of earth, the power of life. It represents peace and renewal.
West is the spirit of water. It is the direction from which darkness comes. It is the power of change, the place of dreams, introspection and the unknown. The west signifies purity and strength.
North is the spirit of wind. The cold wind blows from the north. It is the power of wisdom. Here we take time to reflect on what we began in the east, in the morning, in our youth.
Practice:
Take time to make the world your sacred place. Stand in the middle of the circle of life and give thanks to the four directions. Take your time and attune to the spirit and power of each direction. Look at the gifts each direction gives you. Learn and appreciate the symbols for each direction, but then move out of the abstraction of the symbols and make it personal. Deepen your relationship with the four directions and with the whole of life they form together.Face east and give thanks for the warmth of the sun and the coming new day. Pray for the power of knowledge.
Face south and give thanks for the gift of life on this moist earth. Pray for the power to grow. Pray for peace in the world.
Face west and give thanks for the water of life. Pray for purity and strength. Pray for self understanding.
Face north and give thanks for the great white cleansing wind. Pray for the wisdom of experience.
from http://www.interluderetreat.com/meditate/4direct.htm
The Seven Types of Chewing
Sometimes people ask about how many times you should chew your food, especially when you're dining with others... The following information comes from Chewing Made Easy: 42 Benefits, Tips, and Techniques by Alex and Gale Jack
1. Basic Situation in the home, office, restaurant, in conversation = 25-50 chews per mouthful
2. Party in a restaurant, club, stadium, with loud noise = 0 to 60
3. Travel in a plane, car, train with conversation going on around or high decibel noise = 25-50
4. Medicinal at home, in a medical center, or other where it's silent or semi-conversational = 50-100
5. Ecological in a natural setting, especially with other socially aware people eating plant-quality foods = 50-100
6. Spiritual where you are alone or with others; silent or semi-conversational = 100 to 300+
7. Free in any and all situations and noise levels = less than 25 to a thousand or more
1. Basic Situation in the home, office, restaurant, in conversation = 25-50 chews per mouthful
2. Party in a restaurant, club, stadium, with loud noise = 0 to 60
3. Travel in a plane, car, train with conversation going on around or high decibel noise = 25-50
4. Medicinal at home, in a medical center, or other where it's silent or semi-conversational = 50-100
5. Ecological in a natural setting, especially with other socially aware people eating plant-quality foods = 50-100
6. Spiritual where you are alone or with others; silent or semi-conversational = 100 to 300+
7. Free in any and all situations and noise levels = less than 25 to a thousand or more
Sunday, February 04, 2007
Friday, January 12, 2007
Maximize Daily Bliss
1. Commit acts of kindness
Plan 5 things you can do everyday for another person. Let someone merge in front of you a the freeway, for example.
2. Cultivate gratitude.
a)Think about 3 things that went well today and why.
b) Write a thank you letterto the people who have made a difference in your life
3. See your life in 10 years as being the best possible life you can imagine.
4. Maintain strong relationships with others
Find things that you appreciate about others, even when they might make you frustrated
5. See the good side of life
There are always at least two ways to see a situation. When you start to feel angry, frustrated, impatient, etc., try to find something good out of whatever is going on.
Plan 5 things you can do everyday for another person. Let someone merge in front of you a the freeway, for example.
2. Cultivate gratitude.
a)Think about 3 things that went well today and why.
b) Write a thank you letterto the people who have made a difference in your life
3. See your life in 10 years as being the best possible life you can imagine.
4. Maintain strong relationships with others
Find things that you appreciate about others, even when they might make you frustrated
5. See the good side of life
There are always at least two ways to see a situation. When you start to feel angry, frustrated, impatient, etc., try to find something good out of whatever is going on.
Monday, January 08, 2007
Effects of extreme foods on the body
Fat and Cholesterol (hamburgers, pizza, fried foods, dairy products, meat, eggs, snack foods)
Hard body, inflexible, clog blood vessels, and inhibit body functions. Skin looks tired, pores get blocked, and we look dull, can’t take in moisture, or release toxins. Get dry, dead cells, scaly shins, heels, elbows, lines between the brows, dark circles under the eyes, tight, dry skin, oily skin.
Sugar including maple syrup, high fructose corn syrup, fructose, sucrose, molasses, honey, organic cane juice, turbinado, brown sugar, white sugar, white flour, white rice, potatoes (think of candies, chocolates, soft drinks, snack foods, bread, pasta, cereal, salad dressing, sauces, and other processed foods)
Highs and lows in blood sugar, affecting energy levels and moods. Stresses adrenal glands, and over time, wears us down. It steals essential minerals from bones, teeth, and skin. Causes skin discoloration (red, broken capillaries, freckles, age spots). We get puffy and weak, overweight and lethargic.
Salt including processed, refined, in potato chips, popcorn, nuts, processed foods and meats.
When using sodium chloride, or natural, unprocessed, sun dried sea salt, traditionally processed miso, or tamari in small amounts it is beneficial to the body. However, the other types cause tightening and constriction, inhibiting blood flow to the organs. We grow stiff and hard. Our skin dries and wrinkles, bones degenerate, growing brittle, and we are then unable to stand straight and tall.
Liquid including too much water, coffee, tea, soft drinks, fruit juices, alcohol.
Expands or loosens the body, weakening us. Overworks the heart, kidneys, bladder, and
sweat glands. Gives us a ‘washed out’ look, as well as loose skin. We grow flaccid, get
puffy, get wrinkles in the forehead and under the eyes, or instead, puffy bags. Avoid
eating too much dry foods, animal protein and fat, sweets, salt, and baked foods.
Hard body, inflexible, clog blood vessels, and inhibit body functions. Skin looks tired, pores get blocked, and we look dull, can’t take in moisture, or release toxins. Get dry, dead cells, scaly shins, heels, elbows, lines between the brows, dark circles under the eyes, tight, dry skin, oily skin.
Sugar including maple syrup, high fructose corn syrup, fructose, sucrose, molasses, honey, organic cane juice, turbinado, brown sugar, white sugar, white flour, white rice, potatoes (think of candies, chocolates, soft drinks, snack foods, bread, pasta, cereal, salad dressing, sauces, and other processed foods)
Highs and lows in blood sugar, affecting energy levels and moods. Stresses adrenal glands, and over time, wears us down. It steals essential minerals from bones, teeth, and skin. Causes skin discoloration (red, broken capillaries, freckles, age spots). We get puffy and weak, overweight and lethargic.
Salt including processed, refined, in potato chips, popcorn, nuts, processed foods and meats.
When using sodium chloride, or natural, unprocessed, sun dried sea salt, traditionally processed miso, or tamari in small amounts it is beneficial to the body. However, the other types cause tightening and constriction, inhibiting blood flow to the organs. We grow stiff and hard. Our skin dries and wrinkles, bones degenerate, growing brittle, and we are then unable to stand straight and tall.
Liquid including too much water, coffee, tea, soft drinks, fruit juices, alcohol.
Expands or loosens the body, weakening us. Overworks the heart, kidneys, bladder, and
sweat glands. Gives us a ‘washed out’ look, as well as loose skin. We grow flaccid, get
puffy, get wrinkles in the forehead and under the eyes, or instead, puffy bags. Avoid
eating too much dry foods, animal protein and fat, sweets, salt, and baked foods.
Urdhva Prasarita Padasana Part 1
Article URL: http://starbulletin.com/2006/10/29/features/yoga.html
© 19962006
The Honolulu StarBulletin
| www.starbulletin.com
Vol. 11, Issue 302 Sunday,
October 29, 2006
Yoga For You
Ray Madigan and Shelley Choy
Urdhva Prasarita Padasana
Stage 1 (Upward Expanded Leg Pose) » In this pose, the abdominal muscles are strengthened, and fat around the abdomen is reduced. The abdominal organs become toned and the back muscles are strengthened. This pose helps relieve gastric problems and flatulence.
1. Lie on the floor on your back with feet together and body straight.
2. Bend your knees and bring the feet close to the buttocks.
3. Use your hands to lengthen the buttock flesh toward the heels so the lower back feels long.
4. Stretch your arms overhead in line with the shoulders. Keep them straight and flat against the floor with your palms up. Stretch your arms so that your trunk is lengthened toward the arms.
5. Now, slowly extend the left heel along the floor, maintaining that stretch in the back until the leg is straight. Extend the other leg. Both legs should now be straight against the floor.
6. Stretch the arms and legs away from the body and feel the length in the trunk. Do not let your lower back arch.
7. Keep this stretch in the trunk as you bend your knees and take your thighs toward the abdomen. Do not lift your buttocks off the floor or allow your the back to round.
8. Now, keeping this extended spine, slowly straighten the legs until they are vertical.
9. To stretch the spine, extend the arms and press the leg bones away from the trunk. You should try and feel the same extension as you did when the legs were on the floor. Do not let the legs
move away from the vertical position.
10. Hold for up to 30 seconds without strain. To come out of the pose, bend the legs, folding the knees to the abdomen, then take your feet to the floor. Rest and repeat. With practice you will be
able to hold this pose in comfort, then you will be ready for Stage 2, which we will show next week.
Remember, do not let your face or eyes get tense while in this pose and breathe softly. Learn to focus on the symmetrical performance of the pose so that your mind becomes absorbed in the moment.
Ray Madigan and Shelley Choy are certified Iyengar Yoga teachers and codirect the Manoa Yoga Center at Manoa Marketplace. Visit www.manoayoga.com or call 3823910.
Manoa Yoga Center, the authors and the StarBulletin take no responsibility for any injury arising from the practice of these yoga postures. Readers should seek a doctor's approval before commencing this yoga practice.
© 19962006
The Honolulu StarBulletin
| www.starbulletin.com
Vol. 11, Issue 302 Sunday,
October 29, 2006
Yoga For You
Ray Madigan and Shelley Choy
Urdhva Prasarita Padasana
Stage 1 (Upward Expanded Leg Pose) » In this pose, the abdominal muscles are strengthened, and fat around the abdomen is reduced. The abdominal organs become toned and the back muscles are strengthened. This pose helps relieve gastric problems and flatulence.
1. Lie on the floor on your back with feet together and body straight.
2. Bend your knees and bring the feet close to the buttocks.
3. Use your hands to lengthen the buttock flesh toward the heels so the lower back feels long.
4. Stretch your arms overhead in line with the shoulders. Keep them straight and flat against the floor with your palms up. Stretch your arms so that your trunk is lengthened toward the arms.
5. Now, slowly extend the left heel along the floor, maintaining that stretch in the back until the leg is straight. Extend the other leg. Both legs should now be straight against the floor.
6. Stretch the arms and legs away from the body and feel the length in the trunk. Do not let your lower back arch.
7. Keep this stretch in the trunk as you bend your knees and take your thighs toward the abdomen. Do not lift your buttocks off the floor or allow your the back to round.
8. Now, keeping this extended spine, slowly straighten the legs until they are vertical.
9. To stretch the spine, extend the arms and press the leg bones away from the trunk. You should try and feel the same extension as you did when the legs were on the floor. Do not let the legs
move away from the vertical position.
10. Hold for up to 30 seconds without strain. To come out of the pose, bend the legs, folding the knees to the abdomen, then take your feet to the floor. Rest and repeat. With practice you will be
able to hold this pose in comfort, then you will be ready for Stage 2, which we will show next week.
Remember, do not let your face or eyes get tense while in this pose and breathe softly. Learn to focus on the symmetrical performance of the pose so that your mind becomes absorbed in the moment.
Ray Madigan and Shelley Choy are certified Iyengar Yoga teachers and codirect the Manoa Yoga Center at Manoa Marketplace. Visit www.manoayoga.com or call 3823910.
Manoa Yoga Center, the authors and the StarBulletin take no responsibility for any injury arising from the practice of these yoga postures. Readers should seek a doctor's approval before commencing this yoga practice.
Urdhva Prasarita Padasana Part 2
Article URL: http://starbulletin.com/2006/11/05/features/yoga.html
© 19962006
The Honolulu StarBulletin
www.starbulletin.com
Vol. 11, Issue 309 Sunday,
November 5, 2006
Yoga For You
Ray Madigan and Shelley Choy
Urdhva Prasarita Padasana
Upward Expanded Leg Pose, Stage 2 »
Last week we presented the first stage of this pose, in
which the legs are held up vertically with the trunk long and extended. In Stage 2, the legs are
taken lower and the effects are greater. In this pose, the abdominal muscles are strengthened
and fat around the abdomen is reduced. The abdominal organs become toned and the back
muscles are strengthened. Urdhva Prasarita Padasana helps relieve gastric problems and
flatulence.
1. Lie on the floor on your back with the feet together and body straight.
2. Come into Stage 1 of Urdhva Prasarita Padasana. Hold your legs tightly with the thigh
muscles. Keeping your legs straight and vertical, stretch your legs and arms away from each
other to extend the trunk. Roll your outer thighs inward so your kneecaps face directly toward
you.
3. As you stay here, observe as the action of your arms and legs create the feeling of expansion
in the trunk, bringing your lower back closer to the floor. If the lower back arches, extend your
arms and legs with equal effort to lengthen the back and take out the arch.
4. Keep this extension in the trunk by stretching arms and legs as you lower your legs 30 degrees toward the floor. Lower your legs by pushing out through the heels, maintaining firmness in your thigh muscles. Continue to roll your outer thighs inward. Hold briefly, then bring your legs to a vertical position, bend your knees, place your feet on the floor and relax.
5. Repeat this sequence several times without losing the extension in your back. Keep your legs
tight and knees gripped. Keep your arms actively extending. Do not hold your breath or tighten
your face, but stay calm and breathe softly through your nose. Your mind should stay completely focused and quiet and absorbed in maintaining an even extension throughout the limbs and trunk. As you gain the ability to perform this pose without strain, you will become ready to take the legs to 60 degrees. Then lower the legs to just above the floor.
Ray Madigan and Shelley Choy are certified Iyengar Yoga teachers and codirect
the Manoa Yoga Center at Manoa Marketplace. Visit www.manoayoga.com or call 3823910.
Manoa Yoga Center, the authors and the StarBulletin take no responsibility for any injury arising from the practice of these yoga postures. Readers should seek a doctor's approval before commencing this yoga practice.
Monday, October 30, 2006
Party Tricks
http://www.yogajournal.com/dailyinsight/103006.html
You’ve may have heard the saying, "Calories don't count when you're with friends." That may be a wonderful reminder to let loose and have fun while you're visiting friends. Unfortunately, however, the calories, fat, and sugar you take in during that time count just as much as they do during your lonely digressions.
A little indulgence is natural at friendly gatherings and parties. But get carried away and you'll end up bloated, tired, and bummed-out. According to Ayurvedic principles, there's a physiological reason for this: When you eat in moderation, your body and mind are happy. But when you eat too much, you overwhelm your agni (digestive fire), creating chaos in your belly and inviting unpleasant imbalances such as gas, weight gain, and depression.
The key to making sure you're not eating too much in the company of friends—or anywhere else your attention is diverted—is to bring your awareness back to the task at hand, your food. As a rule of thumb, any time you're ready to sit down to eat, remove yourself from distractions. Turn off the television, step away from your computer, hang up the phone, or step away from your friends so you can really focus on what you're taking into your body. That way you'll be able to savor the flavors, and you'll be able to tell when you've had enough. When you're done, you can rejoin the party feeling nourished, but not weighed down.
An Ancient Cure for Modern Life
http://www.yogajournal.com/health/647_1.cfm?ctsrc=nldn
Choice Eats
http://www.yogajournal.com/health/2022_1.cfm?ctsrc=nldn
Eat, Drink, and Be Healthy
http://www.yogajournal.com/health/1925_1.cfm?ctsrc=nldn
Yoga Journal
You’ve may have heard the saying, "Calories don't count when you're with friends." That may be a wonderful reminder to let loose and have fun while you're visiting friends. Unfortunately, however, the calories, fat, and sugar you take in during that time count just as much as they do during your lonely digressions.
A little indulgence is natural at friendly gatherings and parties. But get carried away and you'll end up bloated, tired, and bummed-out. According to Ayurvedic principles, there's a physiological reason for this: When you eat in moderation, your body and mind are happy. But when you eat too much, you overwhelm your agni (digestive fire), creating chaos in your belly and inviting unpleasant imbalances such as gas, weight gain, and depression.
The key to making sure you're not eating too much in the company of friends—or anywhere else your attention is diverted—is to bring your awareness back to the task at hand, your food. As a rule of thumb, any time you're ready to sit down to eat, remove yourself from distractions. Turn off the television, step away from your computer, hang up the phone, or step away from your friends so you can really focus on what you're taking into your body. That way you'll be able to savor the flavors, and you'll be able to tell when you've had enough. When you're done, you can rejoin the party feeling nourished, but not weighed down.
An Ancient Cure for Modern Life
http://www.yogajournal.com/health/647_1.cfm?ctsrc=nldn
Choice Eats
http://www.yogajournal.com/health/2022_1.cfm?ctsrc=nldn
Eat, Drink, and Be Healthy
http://www.yogajournal.com/health/1925_1.cfm?ctsrc=nldn
Yoga Journal
Thursday, October 12, 2006
Macro Beauty Cutie!
Q: What is beauty?
A: Beauty is your birthright to be your best natural self (not covering up the truth with cosmetics or plastic surgery). Beauty reflects your day-to-day life, and when a person is in balance, it comes from deep within, radiating your deepest spiritual self. Beauty is being in harmony with nature.
Q: What creates your appearance from day to day?
A: Daily life, food choices, exercise, activity, environment, attitudes, emotions
Q: What factors most influence your beauty?
A: Clean air, water (drinking, bathing, cooking), sunlight, lush green vegetation, peaceful setting, and daily diet. Food creates your cells, muscles, tissues, and bodily fluids!
Q: What factors do you have control over? What can you do?
A: Follow some type of whole foods diet such as the Standard Macrobiotic Diet (see handouts), avoiding extreme foods in particular, live a healthier lifestyle, and do a body scrub daily, if possible.
Q: What tools are there for creating your beauty?
A: Balanced diet, exercise, daily grooming, natural body care, positive attitude
Check out the book Glow, by Christina Pirello, for more information and great recipes.
A: Beauty is your birthright to be your best natural self (not covering up the truth with cosmetics or plastic surgery). Beauty reflects your day-to-day life, and when a person is in balance, it comes from deep within, radiating your deepest spiritual self. Beauty is being in harmony with nature.
Q: What creates your appearance from day to day?
A: Daily life, food choices, exercise, activity, environment, attitudes, emotions
Q: What factors most influence your beauty?
A: Clean air, water (drinking, bathing, cooking), sunlight, lush green vegetation, peaceful setting, and daily diet. Food creates your cells, muscles, tissues, and bodily fluids!
Q: What factors do you have control over? What can you do?
A: Follow some type of whole foods diet such as the Standard Macrobiotic Diet (see handouts), avoiding extreme foods in particular, live a healthier lifestyle, and do a body scrub daily, if possible.
Q: What tools are there for creating your beauty?
A: Balanced diet, exercise, daily grooming, natural body care, positive attitude
Check out the book Glow, by Christina Pirello, for more information and great recipes.
check out this rare film clip
Chuck Berry, John Lennon, Yoko Ono make macrobiotic food
http://www.youtube.com/watch?v=1u63Q4pCfKg
http://www.youtube.com/watch?v=1u63Q4pCfKg
Tuesday, October 10, 2006
Think and Grow Rich, by Napoleon Hill
Self Confidence Formula
First. I know that I have the ability to achieve the object of my Definite Purpose in life; therefore, I DEMAND of myself persistent, continuous action toward its attainment, and I here and now promise to render such action.
Second. I realize that the dominating thoughts of my mind will eventually reproduce themselves in outward, physical action, and gradually transform themselves into physical reality; therefore, I will concentrate my thoughts for 30 minutes daily upon the task of thinking of the person I intend to become, thereby creating in my mind a clear mental picture of that person.
Third. I know that through the principle of autosuggestion that any desire that I persistently hold in my mind will eventually seek expression through some practical means of attaining the object back of it; therefore, I will devote ten minutes daily to demanding of myself the development of SELF-CONFIDENCE.
Fourth. I have clearly written down a description of my DEFINITE CHIEF AIM in life, and I will never stop trying until I shall have developed sufficient self-confidence for the attainment.
Fifth. I fully realize that no wealth or position can long endure unless built upon truth and justice; therefore, I will engage in no transaction that does not benefit all whom it affects. I will succeed by attracting to myself the forces I wish to use and the cooperation of other people. I will induce others to serve me because of my willingness to serve others. I will eliminate hatred, envy, jealousy, selfishness, and cynicism by developing love for all humanity – because I know that a negative attitude toward others can never bring me success. I will cause others to believe in me because I will believe in them and in myself.
Sixth. I will sign my name to this formula, commit it to memory, and repeat it aloud once a day, with full FAITH that it will gradually influence my THOUGHTS and ACTIONS so that I will become a self-reliant and successful person.
First. I know that I have the ability to achieve the object of my Definite Purpose in life; therefore, I DEMAND of myself persistent, continuous action toward its attainment, and I here and now promise to render such action.
Second. I realize that the dominating thoughts of my mind will eventually reproduce themselves in outward, physical action, and gradually transform themselves into physical reality; therefore, I will concentrate my thoughts for 30 minutes daily upon the task of thinking of the person I intend to become, thereby creating in my mind a clear mental picture of that person.
Third. I know that through the principle of autosuggestion that any desire that I persistently hold in my mind will eventually seek expression through some practical means of attaining the object back of it; therefore, I will devote ten minutes daily to demanding of myself the development of SELF-CONFIDENCE.
Fourth. I have clearly written down a description of my DEFINITE CHIEF AIM in life, and I will never stop trying until I shall have developed sufficient self-confidence for the attainment.
Fifth. I fully realize that no wealth or position can long endure unless built upon truth and justice; therefore, I will engage in no transaction that does not benefit all whom it affects. I will succeed by attracting to myself the forces I wish to use and the cooperation of other people. I will induce others to serve me because of my willingness to serve others. I will eliminate hatred, envy, jealousy, selfishness, and cynicism by developing love for all humanity – because I know that a negative attitude toward others can never bring me success. I will cause others to believe in me because I will believe in them and in myself.
Sixth. I will sign my name to this formula, commit it to memory, and repeat it aloud once a day, with full FAITH that it will gradually influence my THOUGHTS and ACTIONS so that I will become a self-reliant and successful person.
Friday, October 06, 2006
Rise and Shine
The starting point for your healthier lifestyle can be your breakfast. Your brain and body need healthy fuel to function efficiently. Eating a healthy breakfast has many benefits, such as increased energy and concentration.
Naturally, as the sun rises in the morning, so do you. Eating foods that contribute to that fresh, uplifting, energized time of day are the most beneficial. In contrast, loading your body with heavy, greasy, salty, and dry foods common in the Standard American Diet can create sluggishness and mental fogginess, as well as hunger and cravings as your body attempts to balance these extremes.
Enjoying warm, whole grain cereals made from tasty grains such as millet, brown rice, quinoa, or oatmeal, and a variety of lightly blanched or steamed vegetables in the morning, will start your day off right!
When I started eating vegetables in the morning, and stopped eating granola with soymilk, I was less hungry throughout the day, lost weight, and decreased symptoms such as bloating and gas (ICK!). Those were wonderful unexpected improvements in my own health.
On weekends, (especially in the fall) I enjoy a heartier breakfast, such as a tofu scramble and some kind of muffin recipe. The smell of muffins baking is so cozy.
Here is my recipe for the scramble:
Tofu Scramble
1 package firm tofu
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1/2 cup organic corn
1/2 cup mushrooms
1 tsp sesame oil
shoyu
scallions, as garnish
Heat a frying pan and saute the vegetables in the following order: onion, carrot, mushroom, celery, corn. Crumble the tofu into the pan, add shoyu, cover, and simmer for about 5 minutes. Take off the lid and toss in some chopped scallions. If you'd like fresh scallions, sprinkle on top.
Vegetables can be varied according to your personal taste, and you might also want to top it with some kind of roasted seeds or nuts.
Naturally, as the sun rises in the morning, so do you. Eating foods that contribute to that fresh, uplifting, energized time of day are the most beneficial. In contrast, loading your body with heavy, greasy, salty, and dry foods common in the Standard American Diet can create sluggishness and mental fogginess, as well as hunger and cravings as your body attempts to balance these extremes.
Enjoying warm, whole grain cereals made from tasty grains such as millet, brown rice, quinoa, or oatmeal, and a variety of lightly blanched or steamed vegetables in the morning, will start your day off right!
When I started eating vegetables in the morning, and stopped eating granola with soymilk, I was less hungry throughout the day, lost weight, and decreased symptoms such as bloating and gas (ICK!). Those were wonderful unexpected improvements in my own health.
On weekends, (especially in the fall) I enjoy a heartier breakfast, such as a tofu scramble and some kind of muffin recipe. The smell of muffins baking is so cozy.
Here is my recipe for the scramble:
Tofu Scramble
1 package firm tofu
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1/2 cup organic corn
1/2 cup mushrooms
1 tsp sesame oil
shoyu
scallions, as garnish
Heat a frying pan and saute the vegetables in the following order: onion, carrot, mushroom, celery, corn. Crumble the tofu into the pan, add shoyu, cover, and simmer for about 5 minutes. Take off the lid and toss in some chopped scallions. If you'd like fresh scallions, sprinkle on top.
Vegetables can be varied according to your personal taste, and you might also want to top it with some kind of roasted seeds or nuts.
Yoga Journal's Daily Insight
I thought this was interesting. Don't know if it's true or not.
Cured with Candy
Tutankhamen was buried with it to guard him from evil spirits in the underworld. Greek and Roman legionnaires chewed it to quench their thirst as they marched through the desert. Even the Kama Sutra recommended drinking it with milk and sugar as an aphrodisiac. Far from being an ancient nutritional fad, the root of Glycyrrhiza glabra—more widely known as licorice—remains one of today's most extensively used and scientifically investigated herbal substances.
Licorice has been shown to soothe bowel and kidney irritations, cleanse the colon, and strengthen the liver. It provides a mild laxative effect and expels mucous from the lungs, making it helpful in the treatment of bronchitis, laryngitis, and sore throats—especially when taken as a tea.
Learn more about the healing powers of licorice.
Come Clean
http://www.yogajournal.com/health/660_1.cfm?ctsrc=nldn
A Candy and a Cure
http://www.yogajournal.com/health/71_1.cfm?ctsrc=nldn
Cured with Candy
Tutankhamen was buried with it to guard him from evil spirits in the underworld. Greek and Roman legionnaires chewed it to quench their thirst as they marched through the desert. Even the Kama Sutra recommended drinking it with milk and sugar as an aphrodisiac. Far from being an ancient nutritional fad, the root of Glycyrrhiza glabra—more widely known as licorice—remains one of today's most extensively used and scientifically investigated herbal substances.
Licorice has been shown to soothe bowel and kidney irritations, cleanse the colon, and strengthen the liver. It provides a mild laxative effect and expels mucous from the lungs, making it helpful in the treatment of bronchitis, laryngitis, and sore throats—especially when taken as a tea.
Learn more about the healing powers of licorice.
Come Clean
http://www.yogajournal.com/health/660_1.cfm?ctsrc=nldn
A Candy and a Cure
http://www.yogajournal.com/health/71_1.cfm?ctsrc=nldn
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