It is going to take big name doctors like this guy here to change the school of thought and overall care of traditional doctors and medicine. We must begin to agree on processed food being the culprit and whole foods being the cure.
April was a busy month! I’m excited to get back into routine, which includes my Sunday farmers market trips. And the month of May could not be more enticing…there are tons of new fruit and veggie crops that will brighten market aisles, as well as my dinner plates.
Here’s this months list of what’s in season!
Apricots (1st month!)
Basil (1st month!)
Blackberries (1st month!)
Blueberries (1st month!)
Cherries (1st month of only 2 months!)
Nectarines (1st month!)
Peaches (1st month!)
Raspberries (1st month!)
Summer squash (1st month)
Amazing list! Enjoy filling your fridge this month!!!!
So many labels. How do we make the best purchasing choices at the grocery store when there are 10 different options to choose from?
Love this easy guide for buying the best eggs by Takepart.com; lists what to avoid, what to look for, and where to shop!
Cage-Free: This label simply means the absence of a cage. It doesn’t mean the absence of fences or enclosures in general. It also doesn’t guarantee that chickens have access to an outside area. Birds that qualify as cage-free can still be packed tightly into an overpopulated and darkened barn.
Free-Range: When chickens are free-range, they’re required to have access to the outdoors—but that may amount to a narrow patch of dirt. Access to it can be a tiny door cut into the back of the shed, which in an overcrowded barn stuffed with hens, the birds may not ever notice, let alone use.
Certified Humane: According the Humane Society, even this certification allows for farmers to house chickens indoors at all times if they choose, and also allows beak cutting. A similar term, “American Humane Certified” even allows laying hens to be caged.
Instead, look for Pasture Raised chickens. ”A label used increasingly by smaller, sustainable chicken farms to indicate that they legitimately raise their birds outside, on an actual pasture. Hens also enjoy access to shelter when they choose to take it, and they’re raised without the use of harmful chemicals or painful procedures.”
I absolutely loved this meal. Such a refreshing and light take on a traditional baked salmon dishes, and uses such fresh and beneficial whole ingredients. Best of all - yeah, it might look like a gourmet dish, but takes about 20 minutes from start to finish.
Cucumber Mint Wild Salmon
Prep wild salmon by rinsing, dressing with a dash of olive oil, pink sea salt and lemon. Wrap in parchment paper and place in 350 degree oven. Start your timer. 20 minutes.
Dice 1/2 organic cucumber, 1/2 organic red onion, 1 organic garlic clove, and a heaping handful of de-stemmed fresh organic mint leaves.
Whisk in 1/2 cup of organic plain Greek yogurt. I love Wallaby Organic brand, found at Whole Foods.
Mix all above ingredients into bowl and flavor with 1/2 organic squeezed lemon and 1/4 teaspoon of cumin.
Check salmon at 20 minute mark and be sure cooked through to your liking.
Dress salmon with your mint chutney, and serve with a side of steamed organic broccoli.
Not like I have to sell this anymore, but the dish is 100% gluten-free, VERY low dairy intake due to the Greek yogurt variety, no sugar, low salt, and about a bajillion health benefits on your plate.
Forbes.com just posted an article with “Five More Food Websites You Can’t Live Without”. I think these are some of the best out there. There are so many resources on healthy eating and how to make the best choices each day…Why wouldn’t we take advantage of them?
Are you confused about whether or not it is okay to be eating seabass? How is the salmon population doing now that the fish is listed on every menu in the country? The National Oceanic and Atmospheric Administration has developed FishWatch, a website to “provide easy-to-understand science-based facts to help consumers make smart sustainable seafood choices.” The site allows users to look up information by species and explains the differences between wild caught and farmed fish. While it does not discuss current debates in fishery management, the site is a great primer for anyone interested in making better consumer decisions at the fish counter.
This website was born out of the genetic engineering (GE) labeling movement, and provides up to date information about what is going on in the campaign to mandate companies to include GE information on food. The group’s home page provides a link to easily contact Congress and the FDA to express your views on the matter (a service all advocacy sites should include) and a video explaining the reasons why many believe such foods should be labeled. The “About GE Foods” page could be more robust, but the site is well designed and easy to use.
While there are websites like Fooducate and the GoodGuide which can help you find more information about products, Abe’s Market is one of the first to allow users to filter for social, environmental and dietary attributes while shopping online. Just chose from the long list of attributes you want in a product – fair trade, vegan, recycled packaging – and the system will provide you with a list of available products. Currently, because Abe’s offers only packaged goods, the more qualities you select, the list of products to fit multiple criteria is very limited (“fairtrade” + “green packaging” left me only chocolate and tea to pick from, for example). But I believe sites to help consumers wade through the plethora of eco-labels now on the market are the wave of the future.
EWG has been producing reports and guides for consumers, parents and decision makers for many years, but an interesting new retro website design now makes finding information on their website easier. While there are arguably still too many tabs, a quick click on any one of the photos on the homepage takes you to more detailed information about food and agriculture. “Good Food on a Tight Budget” for example, brings consumers to a handy list of “ best foods” to buy, while the Farm Subsidy Data Base provides unparalleled information on who receives subsidies – and how much money they receive – for growing agricultural crops.
Perhaps the most impressive data base on everything from food security to population growth, the UN’s Food and Agriculture Organization has now also developed a tool to help you visualize the information they collect. The site allows users to chart and graph “large time-series and cross sectional data relating to hunger, food and agriculture for 245 countries and territories and 35 regional areas, from 1961 to the most recent year.” All I can say is, wow.
Another salad recipe, but this one is specifically packed with virus and cold killing ingredients, and is sure to give your immune system a kick in the butt!
The base of this salad is dark leafy greens, the most concentrated source of nutrition of any food. TONS of antioxidants and beneficial proteins, giving energy to your immune defense and cell walls. I used organic dino kale and organic spinach.
Ooh, the toppings!
Pumpkin seeds for zinc. Zinc stops viral replication.
Avocado for Vitamin E. It’s the best fruit source of this vitamin, which promotes antibody production to fight off infection and disease.
Celery for its anti-inflammatory properties and rich water content.
Zucchini for Potassium. Potassium serves as an electrolyte that helps to maintain your fluid balance
Baby grape tomatoes for the antioxidants and Vitamin C. One cup of raw red tomatoes gives you almost half your daily intake of C!
Cilantro! The king of virus killers! Contains phytochemicals that promote immune system activities.
Parsley for it’s luteolin. Luteolin searches out and rids the body of free-radicals that cause oxidative stress in cells.
Quinoa, yes quinoa. For its super-protein power, filling you up and giving you energy.
This is all tossed in organic extra-virgin cold pressed Olive Oil (great source of mono-saturated fat), tons of lemon (rich in vitamin C), a tablespoon of flax oil (helps to encourage your cells to absorbe all of the above benefits), and salt/pepper to taste!
Good luck you cold/flu virus. You dont stand a chance.
An all-natural skin care brand I am becoming utterly obsessed with. The below blurb on their website fully explains my infatuation with Astara's line.
"Astara was founded on the belief that the human body is a beautiful, self-healing organism if given the proper nourishment and environment. Eating an enzyme-rich diet of raw fruits and vegetables, nuts, grains, seaweeds and sprouted seeds has proven to have a profound effect on health. We at Astara Skin Care believe that optimum health and beauty can be achieved by the intake of raw, chemical-free, enzyme-rich foods, which detoxify and rejuvenate the body and its skin at its most essential level.
Astara believes this paradigm applies also to skin care. The skin, as the largest organ in the body, is a true reflection of overall health. In order to bring the skin’s healing properties to maximum performance and radiance, Astara Skin Care products provide essential, life-giving energy to the cells, using powerful, raw ingredients from elements of nature around the world. As a result, each natural ingredient is carefully chosen to support the skin’s healing process. Our products nourish the skin through the use of natural ingredients including flower essences, antioxidants and botanical extracts.
We understand that heating the life-giving ingredients above 115 degrees Fahrenheit (46 degrees Celsius) destroys their very necessary enzymes and oxygen, which are vital for optimum health. The latest research clearly suggests that the cooked and processed foods we eat have no vital healing energy, leading to illness, chronic disease and premature death. Because we believe in the value and integrity of our life-giving nutrients, our active ingredients are never heated above 105 degrees Fahrenheit (40.5 Celsius). Therefore our products maintain the power to heal deeply, to regenerate cells, and to assist the skin in attaining optimum health and a more youthful appearance.”
I recently began using their Blue Flame Anti-Bacterial Purifying Toner and their Blue Flame Oil Free Moisturizer. My face has instantly felt cleaner, tighter and softer. I have also been using their Blue Flame Purification Mask for almost a year now. It’s enriched with Tea Tree Oil, a mega bacteria killer and healer. I use it almost every night before bed and swear by it. Majorly celebrity endorsed as well: http://www.astaraskincare.com/the-buzz/celebrities
The product will be a bit hard to find at your local store, but their site offers a really easy locator by address to learn where you can purchase.
Budwig and her Discovery. Psst, Please Pass It On.
This is one of the most important posts I have written to date, and is a food practice I’ve been introduced to that has the potential to change many lives.
Heard of ‘The Budwig Diet’?
Johanna Budwig was a European Cancer Research Scientist and Biochemist who passed in 2003, but has left a true mark on natural healing and cancer prevention/curation through food.
Lets first talk about the body as it is prone to cancer, disease or immune dysfunction. In the traditional American diet, hydrogenated fats and chemically processed foods are ingested every day. These oils and toxins are harmfully deposited within the body, damaging cell walls, and oxygen can no longer flow into cells to renew and achieve optimum cell health. These cells then become inorganic, and cannot be protected from free-radicals in the body…which is one of the major causes of cancer and ailment.
Ok, now what does a healthy cell environment look like? Healthy cells, let alone, the functioning of the entire body, rely on good fats. Fats are vital for brain function, cell renewal, and for all growth processes in the body. Specifically, cells need true polyunsaturated, oxygen-rich lipids to function efficiently. This type of fat is most abundantly found in raw flaxseed oil. However, these high quality fat lipids are most easily absorbed and become water-soluble when combined with a sulfur-rich protein.
Enter, Mrs. Budwig, Flax Oil (the optimum fat) and Cottage Cheese (the perfect and pro biotic-rich protein).
She discovered that when combining Flax Oil and Cottage Cheese, the energy-rich fat lipids are stimulated by the protein, and the body is able to readily accept the oxygen and benefits…freely flowing into cells and giving them the air they need to breathe, grow and revitalize!
Ok……that is about as technical as I will ever get. Now on to the FOOD!
The Budwig Protocol:
I have been eating this for breakfast three to four days a week for the past two weeks, and I have never eaten anything more energetic, powerful and TASTY! I can literally feel my cells and body soaking up the healing properties of this mixture!
You will need 2 kitchen appliances, 3 basic ingredients, and about 7 minutes.
Dump 1 cup of Low-Fat Organic Cottage Cheese into medium size mixing bowl. Through my research, I’ve found Nancy’s Organic brand is best quality, it’s made with pro biotic lactic cultures. It’s at Whole Foods or Real Foods.
Add in 4-5 tablespoons of Flax Seed Oil. Barlean’s 100% Organic Unfiltered Cold-Pressed is favorable. It’s the black bottle, again, found at WF or RF.
Blend cottage cheese and flax oil with immersion hand mixer. This is the stick-like appliance…should be around $20 bucks at your local target or even hardware store. You will want to blend until the mixture is fluffy and custard-like; about 2 minutes on medium speed.
Grind 2 tablespoons of whole flax seeds in coffee bean grinder or small blender.
It is very important you do not buy pre-ground flax seeds, as these should be consumed within 15 minutes of grinding!! The seeds easily oxidate and go rancid, so only grind what you will be using right away!
Pour the ground flax seeds into the white fluffy mixture and stir well.
Add fresh, whole food ingredients to flavor/sweeten if you wish!
Here are a few yummy options — raspberries, blueberries, chopped spinach, chopped green apple (my current favorite), walnuts, almonds, sunflower seeds, cinnamon — get creative so long as ingredients are FRESH and ORGANIC!
This mixture is incredibly delicious and I cannot stress the benefits. Please see additional sites, how-to’s and research with cases and testimonials (below). This has cured many people of cancer and ailments, and is important knowledge to pass on.
What I’m buying and cooking with during the month of February? Green smoothies sweetened with apple, brussel sprouts roasted in coconut oil and chili flakes, and my last fix of winter squash in soups and atop organic arugula salads.
Ohh but there’s so much more to enjoy… Here’s the list of Bay Area seasonal specialties you should stock your fridge with over the next month.
Arugula (1st month!)
Asparagus (1st month!)
Bok Choy (YR)
Squash, winter (last month!)
*YR = year round crops
Teaser. What can you look forward to lining the farmers markets’ asiles in the next few months? My mouth is already watering…
Shop Seasonal lists are based on information from the “Buy Fresh Buy Local: The Eater’s Guide to Local Food”. Bay Area, 4th Edition).
I know it too well. It’s that 3:00 in the afternoon mark. You’ve burned through your lunch and the only foods you have access to are the “all natural” (yeah right) potato chips or crazy high sugar content granola bars down at your snack bar.
Yes, committing to eating healthy throughout your busy work days takes lots of determination, and I find that snacks are the hardest to plan ahead for. But, if you have a game plan at the beginning of each week, healthy foods will be readily available, and you will be surprised on how little the prep-work really is.
Here are 10 easy and super nutritious snack ideas:
Apples. Contains tons of vitamins, minerals and antioxidants. Choose green apples for lower sugar content.
Organic Dark Chocolate. What a treat. Tons and tons of antioxidants. Choose those without milk to gain the most health benefits, and yes, try to limit yourself on this one!
Pumpkin Seeds. Contain magnesium, iron, calcium, vitamin K and a great source of protein. Roast a couple cups in coconut oil at the beginning of the week using my recipe here: http://localchills.tumblr.com/post/17252818470/roasted-seeds
Blueberries. These promote brain function and are packed with an energy boost.
Avocado. Fiber, healthy fats…personally I could eat this with a spoon every day. Avocado is also super beneficial for your skin.
Cucumber. A hydrating and yummy crunchy snack. Dip in hummus or eat alone!
Lemon Water. Sounds crazy but this actually provides energy to your body. It will immediately hydrate, get your liver working to expose of sluggish toxins, and give you a burst of vitamins and minerals.
Quinoa. The perfect protein, quinoa is packed with all of the essential amino acids. For a snack, try mixing cooked organic quinoa with some chopped cucumber, organic extra virgin olive oil, and a touch of salt, pepper and garlic.
All incredibly delicious, gluten and dairy free, VERY little prep needed, and your body will thank you for each of these afternoon boosts.
This Infographic does an INCREDIBLE job breaking down Candida, its causes, symptoms and treatment. It’s really helped me explain to friends and family why I make the diet choices I do while battling this monster.
Fore a lot more information on Candida, I also like this site here: http://www.thecandidadiet.com/
I am so inspired by the explosion of start-up companies entering the healthy eating space. Because of the innovation in healthy food-direct-to-consumer business models, it is becoming easier and easier for people to get their hands on whole, organic, nutrient rich meals.
For example, Luke’s Locals is reinventing the ready-to-eat meal. All meals are prepped by local SF chefs, and all produce comes from local farms — delivered to your door. Hello Fresh (an international company) delivers healthy ingredients and recipes straight to your home kitchen; all to create 3 meals, and all of which take less than 30 minutes to prepare.
See Greatist.com’s article on innovation in healthy meal planning and cooking. Some really cool stuff happening out there, making it easier for you to eat healthy slash harder for you to make excuses not to…
Greens are a huge part of a truly healthy diet. Im talking the rich, dark leafy greens…kale, chard, arugula, collards. Each of these have an exorbitant amount of nutrients and benefits to offer the body.
High in Vitamin K / helps protect against cancers. One cup of raw chard has almost 400% of the recommended intake.
High in Vitamin A / amazing for your skin and vision.
High in Vitamin C / boosts your immune system, metabolism and hydration.
Tons and tons of antioxidants / I mean tons.
Anti-inflammatory / fight against arthritis, asthma and autoimmune disorders.
High in calcium / per calorie, kale has more calcium than milk.
Detoxifies / the dense fiber and sulfur content helps to cleanse the body and promotes liver function.
These bad boys are pretty amazing. Thus, you will want to maximize your intake! And, you can do this while also being less wasteful….
Each night when I cook my greens or prepare my salads for the next day, I will save the stems, place them in a ziplock bag and freeze them. They stay for weeks, and are a perfect ingredient for your green smoothies in the morning! Toss in a few frozen stems, and they blend to the same green goodness that leafs would provide. Plus, they act as ice, bringing your smoothie to a nice cold temp.
This soup is the most comforting and warming soup I have ever made. So creamy and rich and gluten free and sugar free and dairy free. And there are all of 5 INGREDIENTS.
Zucchini Avocado Basil Soup
Chopped organic red onion
1 organic zucchini (per serving)
2 chopped garlic cloves
Handful of organic basil leaves
1/2 cubed organic avocado
Sautee red onion, garlic and zucchini in coconut oil until onion is translucent and zucchini is soft. Blend together sauteed ingredients with basil, avocado, 1/2 cup water, and flavor with salt and pepper.
I can think of no better way to start a HEALTHY and happy 2013.
Shop Seasonal (and its implications): MONTH OF JANUARY
Jan is a tough month to shop seasonal because of the cold winter weather across the fields. BUT, there are surprisingly many delicious options out there at the farmer’s market this month that will make for fresh and beautiful meals. Before you head out with your cloth bag on a mission, familiarize yourself with year round crops (below listed YR for Bay Area). These will be what you most depend on during these cold weather months.
Remember, buying produce that is not necessarily in season in your area, most likely means that it is coming from far away. This has 3 implications.
Far distance to travel = time passed = produce has lost some of its most important nutrients that are richest just after picking off the plant or digging from the ground. Your body is not reaping the ultimate benefit from the food.
Time passed = less TASTE. Have you ever tasted a conventional tomato from Safeway, and then tasted a tomato straight from the farmers market? Ooh yess my friend, there is a noticeable difference.
Distance to travel = not supporting your local economy. Keeping your dollars in your immediate area fuels jobs and growth locally.
Here are the Bay Area’s seasonal specialties for the month of Jan:
Bok Choy (YR)
Brussel Sprouts (YR)
Collard Greens (YR)
Pears (last month!)
Winter Squash (2 more months!)
Shop Seasonal lists are based on information from the “Buy Fresh Buy Local: The Eater’s Guide to Local Food”. Bay Area, 4th Edition).
Ohh the holidays. When being struggles and frustrations of being gluten/dairy/sugar free is magnified by a bajillion. How totally awesome is it when the party host brings out that platter of mouth-watering bread-something-or-other appetizers? Or those irresistible right-out-of-the-oven brownies post-dinner? It can’t get much worse.
Lucky for you, here’s a dessert that is a formidable opponent to all of the cookie and cake madness, and is all of the following: gluten, sugar and dairy free.
Persimmons and Coconut Whipped Cream
Place a can of organic unsweetened coconut milk in the fridge overnight. It’s important to start with COLD coconut milk so that cream until it is very firm. Otherwise, this turns into a liquidy mess.
Flip the can upside down, open the can, and pour out the liquid that collected on the bottom. You will just be using the hardened cream.
Beat cream with whisk or pour into blender and whip until fluffy.
Cut ripened organic persimmons into cubes and serve with whipped cream!
Get creative based on what’s in season! Organic strawberries, blueberries, bananas…go ahead and get crazy.
2 ingredients. Nothing added. Sweeter than your friend’s chocolate pie across the table.
A well written article on the increasing dangers of pesticides in conventional agriculture. More and more, science is proving that the pesticides used on our food and found in our water are directly linked to brain tumors, leukemia, autism, and due to the endocrine disruption pesticides cause, is also linked to obesity in children.
The Campaign for Safe Cosmetics rates your big box retailers on their dedication to offering safe personal care products in their aisles. A reminder to support retailers who are standing for clean cosmetics and who respect their consumers. Where we put our dollars will ultimately be the catalyst of urgent change at the Macys and Walmarts of the world.
Opened just this past month, please welcome Evolution to the Fillmore neighborhood. A juice, smoothie and food bar, this spot could easily become an immediate staple in my weekly routine.
Owned by none other than…wait for it…STARBUCKS (yes, you heard me), this brand has been housed with their cold drinks as a healthy green juice option. Now, they have opened four doors in the US (3 in Washington, one right here in SF) and are cashing in on the organic, gluten free and juice trend.
Want a peak at the menu?
Cold Pressed Juices: using organic apple, greens, blueberries, beets, ginger, mint, and beyond.
Hot Scrambles: featuring free-range eggs, quinoa, black beans, feta….etc.
Non-fat greek yogurt, steel cut oatmeal, granola.
Signature Bowls: Choose from lentils, wild rice, kale or quinoa, kale, and butternut squash. OR build your own bowl, selecting from various gluten free grains, greens, and mix-in’s ranging from grape tomatoes, fresh herbs, grilled zucchini, mixed seeds and more. Add a protein and choose a sauce. Sounds right up my alley.
Salads: long list of fresh vegetables and proteins
All menu items are totally reasonably priced. The only thing they fall short on is offering all ingredients as organic. Regardless, I am so excited to see how this place does, as it really supports the emerging trend of true whole food eating while showing people how delicious it really can be. LOCAL CHILLS!
Product rec! Product rec! This is going to be a staple in my makeup bag for quite some time. The brand is Josie Maran and she fills the white space in the all-natural but high quality makeup marketplace. Lets be honest….a non-allergenic, non-toxic foundation that actually offers coverage and staying power is RARE. But Josie Maran did it.
Check it: Josie Maran cosmetics are PARABEN FREE, ANIMAL CRUELTY FREE, FRAGRANCE FREE, ORGANIC, NATURAL, VEGAN, PETA APPROVED, in packaging that is RECYCLABLE OR BIODEGRADABLE. She also has a strong non-toxic rating in the Skin Deep Cosmetics Database. (http://www.ewg.org/skindeep/)
While she became famous for her Argan Oil, my favorite product is the Matchmaker Serum Foundation. Gives incredible coverage, matches perfectly to my skin shade, and goes on like a light lotion so never feels cakey. I also set it with her Matchmaking Powder.
A superb all-natural makeup in an ocean of large cosmetics companies who are not willing to take the chemicals out of their products. Josie Maran sets the bar, and hopefully many more in the industry will catch this wave.
Love this new way of getting protein into my meals when on the go. I picked up some wild cold smoked salmon at Whole Foods and it made for a DELICIOUS salad. I tossed the salmon tossed it into some organic greens with chopped cucumber, zucchini, green and red onion, celery, and cold cooked organic quinoa. Added some apple cider vinegar, olive oil, salt and pepper. Thas it! Since you dont have to cook the salmon, this is a great lunch to quickly throw together before work and will fill you up for the day with the dual salmon/quinoa protein! Add some sliced almonds for some extra protein power!
Food allergies are pretty much the very last thing you want to worry about during the holidays. So, while I was visiting home for Thanksgiving, I explored ways to indulge myself in yummy foods along with my family. I came across these easy and addicting almond crackers. You can flavor them any way you like, and they take literally 20 minutes to make.
Ready, set, go.
Minutes 1 and 2:
Blend 2 cups organic spouted raw almonds in food processor until a fine powder
Minutes 3 and 4:
Mix 2 tablespoons water with 1 tablespoon coconut oil or olive oil (depending on desired flavor)
Whisk in almond flour into water/oil and stir until mixture creates a thick ball of dough.
Minutes 6 and 7:
Spice up the flour! My favorite is garlic powder, salt, pepper and basil. Experiment with dill, curry/cumin/coriander, oregano, chili powder, ginger…etc. I even tried a batch with Xyletol (for sugar) and cinnamon, which tasted like almond cookie goodness. Get creative!
Minutes 8 and 9:
Place almond dough ball onto parchment paper over cookie sheet. Cover with another sheet of parchment paper and flatten with rolling pin until dough is spread and very thin.
Place in preheated oven at 350 and bake for 10 minutes or until hard and just browning on the edges.
Let cool, break apart and there ya have it.
20 minutes and you have these to show for it. So, while these may not be a substitution for holiday chocolates and cookies, they are pretty addicting and really fun to make. Hey, you could even give others a taste of your gluten-free December…..these would absolutely make fun and creative holiday gifts given in cute festive tins.
So, you attempt to make smart decisions for your body through the foods you eat every day. But, isn’t it crazy to think that food manufacturers have been hiding information from us? Seems kinda unfair..yes? You may have heard the buzz word ‘GMO’s’ flying around this election season more than usual. On Nov 6th, our lovely state of California will vote to require all GMO products on the shelves to be labeled, and you will have the opportunity to gain back some power you so rightfully deserve.
GMO’s are genetically modified organisms. These are foods that have had their DNA chemically changed at the genome level. Almost all commercial GMO’s are purposefully engineers to withstand herbicides, or actually to produce their own pesticide. Meaning, Farmers can douse fields in toxins and chemicals to yield larger crops, seemingly without consequence. Welp…..GMO’s are increasingly linked to major health problems such as cancer, along with scary environmental issues. And get this. In the U.S., up to 80% of processed foods currently contain GMO’s. NOT okay.
Again, the U.S. is behind the curve once again. Commonnnnn guys. Australia, Japan, the entire European Union, and more than 50 other countries (or 40% of the world’s population) have restrictions or full bans on the production and sale of GMO foods. While you can avoid GMO’s by buying organic, there are still many hidden ingredients in all non-whole food purchases, and, simply, we have the right to know!!
Prop 37 listed on our ballots this coming Tuesday, will give us the voice and allow California to be the leader in the call to action to food manufacturers. It will require all products with GMO ingredients to be labeled. In addition, GMO food’s would not be allowed to use the “all-natural” label.
While my goal is not to make this blog a political push in any way, this just such a crucial opportunity to tell food manufacturers that we are just so completely over their violation of our rights and their harm to our bodies.
Some more ammo for you….
Super easy non-partisan site that breaks it down even further (as well as all California propositions):
It is companies like these that totally inspire me, as well as give me tons of hope that healthy, sustainable food will become more easily accessible to the greater population in the near future.
Good Eggs has created an online and physical gathering space for local food merchants, bakers and farmers to sell healthy, sustainable food direct to their consumers. Their goal is to bring people and food closer together, and ultimately will offer their marketplace in other cities outside of the Bay Area.
How novel and creative are you, Good Eggs? On October 27th, Good Eggs will be filling and delivering custom picnic baskets to Delores Park, filled with your choice of local, sustainable produce, meals, and treats. I mean, we are talking gluten-free persimmon butter muffins from Bread SRSLY, brisket sandwiches from Greasebox Kicthen, and cheese and preserves from Local Mission Eatery. All local amazingness.
This is for real: https://www.goodeggs.com/picnic.
Can’t wait to see more ingenuity like this come out of the start-up food/health and wellness space.
More on these guys here: https://www.goodeggs.com/
Headed to a sunny poolside for the weekend and packing my favorite sunscreen. I love this product and this brand. DeVita makes 100% vegan, paraben free cosmetics that are certified organic, gluten sensitive safe, and contain no GMO’s. Just really clean, all natural, super safe ingredients.
The little tube is a double whammy moisturizer and sunscreen. You can easily layer under your makeup for the day, or wear on its own for its major spf 30+ benefits.
At Real Foods in SF, or here on their site: http://www.devitaskincare.com/store/solar-protective-moisturizer-spf-30-25-oz-75ml-p-17534.html
Another place to eat that will quickly become a favorite and will have you frequently making excuses to cross the Golden Gate Bridge….
Cafe Del Soul is an order at the counter, easy spot to grab an incredibly delicious, gluten-free and organic meal. They pride themselves on offering high quality and organic food in innovative ways and in fun combinations.
Straight from their site….here’s how awesome they are:
Focusing on organics and sustainable business practices:
We serve free range chicken that is antibiotic free and has no added hormones. We also serve organic tofu.
Our produce, rice, quinoa and nuts are all organic
We use cheese not treated with added hormones
Our vinaigrettes and organic soups are made fresh daily
All to-go containers are biodegradable and compostable
All dishes are made with love
The best dish ever? Their Chipolte Sun Goddess Rice Bowl. Organic brown rice, avocado cubes, tomato, cheddar cheese, onions, black beans and organic free-range chicken in their gluten free chipolte dressing.
I love serving these zucchini fries for dinner guests as a fun appetizer. The recipe is gluten-free and vegan, and they are easy to pop into the oven while you prep the main course. If done well, these taste almost better than crispy french fries, and they are actually good for you!!
All you need is……
3-4 organic zucchinis
Your “flour”. I mixed buckwheat flour (can use almond flour, coconut flour, or any other gluten free baking agent), with garlic powder, salt, pepper, paprika, 1 tbs of nutritional yeast (gives it a slightly cheesy flavoring) and a dash of baking powder.
And your wetting agent; melted coconut oil and a little bit of water.
Roll the sliced zucchini in the oil and then in your flour. Place them onto a baking sheet and in a pre-heated oven at 400 degrees or very high heat for about 25 minutes, tossing occasionally. If they are not browning or crisping as you would like them to, try the broiler for the last 10 minutes.
Alright. Time too oooh and aaah.
Oh, and these are even more spectacular served with a lemon aioli dip (greek yogurt, lemon, olive oil, garlic powder, paprika, salt, pepper).
A year has passed living in my very own place, and could not be more grateful. Living on my own, I have been the sole decision-maker of what foods and products to bring into my home, which is extremely empowering and rewarding.
A particularly great purchasing decision I made while decorating my apartment (I’m an interior design maniac by the way…) was my rug. I chose to clothe my hallway with a company called Flor. Flor is a unique brand built around the idea of sustainable and reusable flooring, using a system of carpet squares that can be assembled to cover any shape or size of space.
The main reason I chose Flor (aside from their ridiculously cool pale green ikat print…) was their use of non-toxic carpet fibers. Most commercial carpets contain whats known as ‘volatile organic compounds’ or VOC’s; some of which include toluene, benzene, formaldehyde, and tons of other chemicals and carcinogens included on the Environmental Protection Agency’s list of ‘Extremely Hazardous Substances’. You know that new carpet smell?? Not the greatest thing to be breathing in with a smile.
Flor, on the other hand, uses recycled, renewable and natural fibers, 100% natural non-dyed wools, and even polyesters from recycled soda bottles. They have a million colors and patterns to choose from. You can get super creative with your space.
Another serious perk…because of the square module, your best friend can spill their red wine, and you don’t have to replace your entire rug. Love mine, below!
And the most widely unknown and most useful piece of information quoted here:
"The “natural” label in fact has nothing to do with how an animal was raised.“Natural” meat or poultry products can definitely be given antibiotics in their feed or water while being raised—and can also be raised in confined spaces with thousands of other animals, given hormones and other drugs, fed animal by-products and subjected to many other unnatural practices.”
One of the more challenging phases I’ve worked through to get to 100% heath is detoxing from the heavy metals that had built up as my immune system broke down. Its impossible to fully protect your body from absorbing the heavy metal toxins in our day-to-day environments, but important to be aware of their sources so you can make the best choices in the foods, products and environment you surround yourself in.
Below are heavy metals that, at high levels, can compromise your health, along with their main sources.
Lead: A dangerous heavy metal that can hide in your kidneys, brain, teeth, liver and bones. Is found in our water and soil (another reason to eat from clean, organic farmers!!) Choose non lead-based wall paints and filtered water to avoid old pipes contaminated with this toxin.
Aluminum: Avoid baking powder, cooking with aluminum foil, aluminum/non-stick cookwear, and if possible, eating from aluminum cans. This toxin is linked to brain damage, memory problems, stroke and heart attack.
"Ok, so, I get it…these nasty man-made toxins are in a lot of things I come into contact with every day. But, what can I do to remove some of the build-up that has likely accumulated in my body"….you ask yourself. You totally just asked yourself.
Annnd here are my recommended foods to heal.
Cilantro: a natural chelator (meaning it binds heavy metals and removes them from your body). Research has shown this tasty herb removes heavy metals from the nervous system, bones and tissues.
Garlic: contains sulfur, which oxidizes heavy metals and makes them more easily removed from the body.
Vitamin C: boosts the body’s detoxification system and protects the immune system from damage of free radicals associated with heavy metal toxicity.
Today I made an amazing quinoa salad to totally cheerlead heavy metal detoxification. Try this recipe for this amazing Garlic-Cilantro Pesto:
1/2 cup organic soaked and sprouted almonds
1 cup organic cilantro
1 clove garlic
1/2 squeezed organic lemon juice
Organic extra virgin olive oil
I mixed my cilantro pesto atop quinoa, chopped raw organic zucchini, organic roma tomato, leftover roasted organic yams, and chopped organic chicken breast, Added a little salt, pepper and extra olive oil.