As more of us become aware about the large amount of nutrients found in very recently picked produce compared to the produce that is shipped for days over thousands of miles, indoor sprouting is becoming a common site in the kitchen of green foodies everywhere.
1. Keepin’ it fresh…
There is simply nothing fresher. Not only are sprouts still intact and alive, but they are FAR fresher than any organic produce bought in a grocery store…even a local farmer’s market. As soon as a plant is cut off from its life source (the roots), it begins to die. The beauty of eating sprouts is that they are usually eaten 10-15 minutes after harvesting, many times sooner. Think about it; even at a local farmer’s market, the produce you are buying has been harvested at the very earliest that morning, more likely the day before. That equates to hundreds of times longer than the freshly harvested sprouts. Continue Reading / Additional Photos / Videos
The idea of being alive in the time of seventeenth century Flemish Baroque painter Rubens seems attractive to me. Stuffing yourself with pies could even qualify one to model for the famous painter himself. Imagine that. I just need to put on 10 more pounds (hopefully around the mid-section), and maybe I’ll be his “Venus at the Mirror”. Nowadays, our cover girls come in a totally different format — epitomized by the Material Girl herself, whose abs are flatter than the state of Kansas. Sadly, for those of us who prefer pies to push-ups, the reality is that a flatter stomach is not only the aesthetic du jour, it’s healthier, too.
The good news? You can fight belly fat by eating fat. Now that’s phat.
A recent study in the journal of Diabetes Care found that a diet high in MUFAs — that’s monounsaturated fatty acid — can reduce unslightly and dangerous abdominal fat. Here’s a list of the top ten foods to help you bust that gut.
Katie Holmes, the Olsen Twins, Ben Affleck, Britney Spears. These are just some of the svelte celebrities often papped with a Starbucks in their hand. They’re part of the 50 percent of Americans who enjoy a daily cup of coffee or two. After oil, it’s our nation’s primary lubricant. It wakes us up, fires our synapses and clears our olfactory senses. All good stuff. So why do some of us view coffee as a guilty pleasure? I personally have no idea.
It’s well documented that coffee can reduce the risk of Alzheimer’s disease, Parkinson’s disease, type two diabetes, cirrhosis of the liver, heart disease, gout and even tooth decay. Loaded with anti-oxidants, coffee also helps prevent “free radicals from forming cell damage” aka the big C. But now there’s also evidence that coffee can help you lose weight. Continue Reading / Additional Photos / Videos
Oprah and I have so much in common it’s uncanny. For a start we’re both TV hosts (duh), we’re both known by one name (albeit in my case it’s just amongst friends and family), we’re both philanthropists (what? I gave a homeless a couple bucks today) and now, this one will freak you out, five months and 19 days after my famed 30 day plant-based diet Oprah embarked on similar 21 day cleanse in an effort to become a “conscious eater”.
For three weeks America’s favorite daytime TV host eliminated “caffeine, sugar, alcohol, gluten and animal products” from her diet. Okay I didn’t give up my daily strong espresso. Big deal. Oprah’s diet makeover comes courtesy of her spiritual counselor (I gotta get one of those),Kathy Freston.In her bookQuantum Wellness,Kathy speaks of “spiritual integrity.” As the big O puts it: “How can you say you’re trying to spiritually evolve, without even a thought about what happens to the animals whose lives are sacrificed in the name of gluttony?” Continue Reading / Additional Photos / Videos
It’s always possible there’s a corporate conspiracy at work, but all of a sudden it seems like everyone is avoiding gluten. And while the wheat industry may be stocking up on tissues, the rest of the food industry has forged ahead. If you look around, you’ll find the marketplace is flooded with thousands of gluten-free goodies — everything from gluten-free breads to gluten-free cake mix to gluten-free salad dressings. Retailers have dedicated entire sections of their stores to “gluten-free zones,” and according to the marketing research firm Packaged Facts, sales of gluten-free products have increased from $210 million in 2001 to just shy of $700 million in 2006. That’s a lot of not-gluten.
But here’s my question: why are we supposed to avoid gluten?
By definition, gluten is just a fancy name for a protein mixture found in wheat. It’s used very broadly in foods because it acts like a thickening agent or glue to help ingredients stick together (like in bread dough). Gluten occurs naturally in all forms of wheat, and can be found in trace elements in other grains like barley and rye due to the grains being processed on the same machines as their gluten-ridden counterparts. In the processed food world especially, gluten is ubiquitous: cereals, soups, ice cream, candy, pasta, pastries… McDonalds even admitted recently that their french fries had gluten in the flavoring.
Let’s face it: we all have a vice or two. Mine? I’m addicted to the white stuff. Those little white grains filled with the promise of livening up any…dish. Ha, ha — had you for a moment, right? I’m speaking of salt, silly. It’s true: my palate is on the salty side. I justify my sodium intake by only sprinkling organic sea salt or squirting Braggs on my salads or soups and avoiding processed food like the plague. But in any case, writing this article serves as a good reminder to cut back.
So, what should I do with all this leftover salt I won’t be consuming? Luckily, UK-based Hippyshopper complied a list 10 eco-friendly uses for salt. Here are some of my favorites:
1. Treat a bee sting. Having endured more the eight bee stings (I kid you not), I wish I’d known about this one earlier. You simply wet the sting and then cover the affected area with salt. Apparently it’s much more effective (and cheaper) than most over-the-counter remedies. Hope I never get the opportunity to try this one out.
We’ve all heard the magical claims of “raw food equals weight loss”. And personally speaking, I’ve shed a few pounds eating raw foods. But I’ve also gained a couple eating raw foods. This isn’t because I’m a crappy magician. It’s because raw foods don’t have any mystic qualities that simply make the pounds just go poof and disappear. While that would be nice, the truth is, there is no easy fix. Weight loss doesn’t work like that.
Before you give me the evil eye, let me be the first to say that I LOVE raw foods. Any diet that incorporates copious amounts of fresh vegetables and fruit is going to be a superfantastic one in my book. And when practiced in a balanced matter, raw foods are a terrific contribution to abundant health.
I’ve had only liquids for a whopping three days so far. I saw this piece about Angela Stokes who did this for 92 days. That’s a loooong time! Doing what I do, it’s not easy to not actually eat anything, be we’ll see. Last time I tried this my energy spiked and it felt pretty good, so I’ll report back soon. For now, below is a recipie for a shake I drink almost every day (even when not doing this whole liquid-only thing). I LOVE cilantro, and below you’ll also find some reasons why that’s a good thing (now I sound like Martha).
I add some thawed E3-Live to mine (you can dump a few tablespoons in and barely taste it, and trust me, you don’t want to taste E3-Live unless you’re one of those rare folk that like the taste of wheatgrass, because that’s what it tastes like, funkiness multiplied!), as well as some tocotrienols (tasty), and top it off with a sprinkle of bee pollen. Yum. If I was a guy I might throw in some hemp protein for good measure.
More Love for Cilantro
Free radicals are everywhere – in the water we drink, food we eat, and in the air we breathe. The main defense to free radicals (coming from pollution, x-rays, radiation, chemicals, heavy metals) are antioxidants. Cilantro leaves are rich in calcium, iron, carotenes, and vitamin C, which it happens are great antioxidants. A Japanese investigator, Yoshiaki Omura, has made the revolutionary discovery that cilantro can mobilize mercury and other toxic metals from the central nervous system if large enough amounts are consumed daily. Reuters reports that cilantro contains a chemical which has been found to kill the Salmonella bacteria that cause foodborne illness.
How many overweight wild antelope have you ever seen? What about morbidly obese zebras waddling around the savannah? Wild animals don’t deal with overweight or obesity issues. Wild animals don’t usually eat cooked or processed foods. They eat raw foods, in their natural state and maintain ideal body weight. The human body is designed to run on the clean fuel of raw foods too, just like all the other animals. Through our experiments with cooking and processing foods however, we have moved ever further away from simplicity, towards the so-called “Franken-foods” and we pay for it with our health. Our addictions to processed starches, refined sugars and greasy foods lead to widespread obesity, which we then try to “fix” with yet more processed, chemical pills, powders and packet foods.
The majority of people in the UK and USA are dealing with overweight or obesity issues. The consequences are enormous from increased illness and medical costs, to lost work days, family tensions and more. The obesity epidemic infiltrates all aspects of life. Not surprisingly then, the weight loss market is one of the largest industries in the world and growing constantly. Bombarded with slimming plans, pills, powders, and pre-packaged, processed diet foods, slimmers fret about calories, fat grams, low-carb, no-carb and all number of issues. There are literally thousands of different diets available and a HUGE amount of conflicting information. It can be very confusing to decide how to lose weight.
In contrast, a raw food lifestyle is all about keeping it simple. No more calorie counting or portion controlling it’s about returning to natural, nutrient-rich foods. Choosing to simply include more raw foods daily, as part of a permanent lifestyle change, can help you lose weight, detox and enjoy much more energy.
I’m a pescatarian; I’ve not consumed meat for over 20 years — and with the exception of yogurt and the odd mouthful of ricotta cheese, I don’t do dairy. You know what this means? That I’m some sushi and a Yoplait away from a being a… vegan.
Ordinarily the “V” word is a no-go word at our modern, green lifestyle network. And I know why. “Vegan” just sounds scary — hardcore and militant, yet at the same time conjuring up images of sprouts, matted hair and bad hygiene. Or maybe that’s just me. Here at G Living we call everything Plant Based, because that is all Vegan really means.
Green Tea has been hailed as the holy grail superfood –- getting credit for everything from making you slim, gorgeous, smart, relaxed and cancer free. So, what’s the bad news? Well, aside from concerns over the fluoride and caffeine in teas, what good are all the antioxidants if they’re never even absorbed?
Recent studies have shown that most of the free-radical fighting catechins in green tea — the ones credited for most of these wondrous effects — never even make it to your bloodstream. In fact, only 20% of the antioxidant catechins survive after digestion because they’re unstable in non-acidic environments.
You don’t have to be a hardcore green foodie to know the culinary power of a good oil. But in terms of nutritional reputation, some oils have had it worse than others. Cue the tropical oils: palm and coconut. There’s no denying they taste great, but man, those guys have had it tough. In the 1980’s, critics claimed the high level of saturated fat found in tropical oils was harmful: a message largely campaigned by the wonderful folks that brought you trans-fats.
Of course now that it’s trans-fats that are on the chopping block, new studies are looking back to the tropical oils, only this time as a healthy dietary addition. It seems the plant-based, cholesterol-free tropical oils not only pose no health threats, but actually contain many health-giving properties. Palm oil is considered one of the best oils for high heat cooking applications, as its fatty acid chains remain safely stable under the higher temperatures. It is also extremely high in bioavailable antioxidants, and is known, in fact, to be one of the richest sources of cartinoids — more than 30 times what is contained in carrots. Take into account the high amounts of vitamin E, as well as the ability to help with cardiovascular disease, and it’s easy to see why palm oil is a respected oil in the nutritional world. Continue Reading / Additional Photos / Videos