The competition was fierce (see prior post), but in the end, the brownie sundae took the crown. It didn’t seem to matter that it’s now winter and half the country is experiencing record lows, people have an unrestrained and almost delirious passion for ice cream.
I’m a nutritionist, but half the time I feel like an investigative reporter or an underpaid research geek. My last post and your amazing response sent me into overdrive. I’m obsessed with books, obsessed with research and my office is a study in organized chaos. And although I’m not proud of this, I’ve had an intimate relationship (a serious love affair) with Amazon.com since 1995. I’m a charter mistress. Talk about insatiable appetites – I have one for books. And damn that Amazon, their one-click ordering with free shipping makes it nearly impossible for me to resist. My UPS guy just shakes his head. I’ll get to why and how this ties in with brownie sundaes in a moment, but for now, let’s just say this whole dang thing with over-indulging is complicated business.
The brownie sundae was the hand’s down favorite, followed by the bacon cheeseburger and the chocolate cake. It’s no surprise that raw broccoli came in last. Other than being the choice of some of my hyper-healthy readers, it had no chance against ice cream and chocolate. I like broccoli, but when I’m craving a blissful treat, raw cruciferous veggies don’t jump to mind.
Why is that? Why do we choose to pig-out on ice cream and not bok choy? Who obsesses over Brussels sprouts?
Not me.
Studies show that we’re more apt to crave fat, sugar, salt and more fat, sugar and salt. A few of you did said you might choose the broccoli if it was covered with cheese sauce. And a few others mentioned that I failed to include nachos. You’re right, chips or cheese fries should have been on my “tempting foods” menu. But no one suggested parsnips or beet greens.
We’re almost three weeks into the new year and many of us started 2010 with intentions of eating better, losing weight and exercising more. I did, and right now I’m doing fairly well with my intention, mainly I believe, because I’m focusing on something that trumps the feel-good sensation I get from eating tempting treats. I have a goal and it has nothing to do with conventional dieting.
Diets are bad and they don’t work. Changing what you eat, how you think about food and replacing the buzz you get from over-indulging with something physical, is good. And don’t count on the food industry to help you out. In fact, be very suspicious of them, very suspicious indeed.
I grew up in Colorado and back in the 50s and 60s, hardly anyone was overweight. I look at old photos from my parents’ generation and from when I was a little girl and everyone appears to be a “normal” weight. Our serious weight gain has happened in the last couple of decades and along with it, a rapid rise in lifestyle-related diseases. Two new studies suggest that 2/3rds of adults are now overweight or obese. Check out these guys in the photo above. These are many of the men who lived in a small Colorado mountain community where my dad grew up. The photo was taken sometime in the 1940s. My dad is 4th from the left in the bottom row. Healthy looking guys, right? Fit, handsome characters. If you took the same sampling now, many would be overweight and out of shape. We don’t exercise as much and we eat totally different foods from what these guys ate.
There’s a variety of reasons we’re becoming a nation of overeaters, one of them being what is available to us now. Ridiculous “foods” that weren’t around back then. Quick-fix breakfast cereals that turn milk weird shades of pink and purple. Ding Dongs that never spoil. Irresistible brownie ice cream sundaes that are absolutely loaded with sugar, fat and salt and designed to make you want more. That kind of food gives us a sweet rush of dopamine, the “reward” neurotransmitter. We like that feeling and seek out the foods that give us that high. In fact, so much so that we often can’t think of anything other than the plate of chocolate chip cookies on the table or the brownie sundae on the menu. Add in the perceived depravation of having celiac disease (no gluten means less treat options) and all the sudden that gluten-free brownie sundae at the chain restaurant (I won’t name names) takes on monumental importance. If you feel deprived, you think you need and deserve the “reward” even more. The food industry knows this and has figured out the right mixtures to make us obsess over the brownie sundae or double whopper with fries. Fat, sugar and salt. It’s “almost” not our fault. We can “almost” blame the food industry, much like we blamed the tobacco industry. They are a sneaky bunch and they want you to want more of what they’re selling. Here’s the catch though, if you believe it’s not your fault, you have no control.
Power to the people, as Flo says on the Progressive ads! We get to choose.
Now, what do we do instead of overeating and then dieting and depriving ourselves? This one’s tough because we have imbedded in our neural pathways the delicious dopamine spike we get when we eat the tempting foods. It’s hard to replace that with a handful of raw broccoli. That doesn’t work for most people. We need something that trumps the buzz we get from the fat, sugar and salt. Unfortunately, there’s no quick fix. No pill, no diet, no magic formula. We have to take control, retrain our neural patterns, adjust our lifestyle habits and change our perceptions. We have to find something physical that makes us want to eat better. That’s especially hard when there’s a donut shop, a burger joint or a chain restaurant on every corner. It’s way too easy to get the fix, just like it’s way too easy for me to hit “one click ordering.” (Ooh, but I get so excited when I do that.)
Does this make sense?
Yoga helps me overcome the food part because it connects me on a deeper level with my body. I have a greater respect and appreciation for what’s going on inside, even on a cellular level. I feel stronger, healthier and have more energy. I like that, it feels better than eating the brownie sundae.
I feel better, I look better, so I continue to eat better. And on it goes.
I’m taking a 4 week arm balancing class right now from one of my favorite yoga instructors. A 4 week inversion class will follow. It’s hard to do these poses if I weigh just 5 pounds more than my normal weight, it hurts my wrists and I find I’m not strong enough to hold that much weight upside down (or sideways). Five extra pounds is too much. That’s my “tipping point.” I need to weigh less and that is my motivation, that is my reward. Yoga trumps my desire to eat high-calorie, low-nutrition food. Most of the time, anyway.
Maybe this will add fuel to your motivational fire. Here’s the breakdown of what’s in that irresistible brownie sundae that is served at a major US restaurant chain.
Calories: 1911
Carbohydrates: 135 g
Dietary fiber: 13 g
Total fat: 153.8 g
Saturated fat: 88 g
Protein: 26.9 g
Cholesterol: 426.3 mg
Sodium: 401.4 mg
So, skip the brownie sundae and take a yoga class. Or ride your bike to the farmer’s market and buy some broccoli. You’ll feel much better if you do.
Can you see down that long (hopefully) and winding road that makes up your life journey?
No, none of us can. But I’m going with the intention of living a long and healthy life so I want to make sure I’m positioning myself to do so. And in style.
January 1, 2010.
No better day to start than today.
I have trouble considering myself as anything other than early-middle-aged (oooh, that seems strange), so to have that play out chronologically, I need to make my way to the other side of 100. And as I said before, do it with style. I want to be one of those old ladies doing handstands on the beach (or the only one), telemark skiing and climbing mountains with Colorado’s “over the hill gang.” Perhaps sporting an antique blond (also known as grey) ponytail and wearing chic and groovy clothes. Even golden girls can feel good, look good and be full of life. I want to eventually be that golden girl.
Thriving in style.
No time to waste. I need to be preparing for that now. I got sidetracked with the holidays and have been baking (and eating) muffins, cookies and cakes. Drinking red wine and eating dark chocolate. Not exercising enough. My metabolism is off-kilter and I’ve gained 6 pounds. Okay, I know I should know better and I’m not going to mention any names, but it’s not entirely my fault.
Now that the holiday roller coaster ride is over, I’m ready to get back on track with a healthy eating and exercise program. If you’re remotely interested, read on. Here’s what I’m going to do to lose that 6 pounds, reset my metabolism and get back in shape before this uptick in weight becomes the norm. That’s how it happens, my friends. Before you know it, this slow, inauspicious cookie-creep becomes an accepted part of your backside (or spare tire for the guys).
I don’t want to go there. I want to be able to do cartwheels when I’m 80 and each extra pound makes stuff like that sooo much harder to do. Pretty soon playing upside down is longer an option. And that’s not in my plan.
Your plan may be different, but the bottom line is the same. We want to stay healthy for a variety of reasons, whatever they may be.
This isn’t a cleansing protocol, that will come in the spring. This is my basic weight loss protocol. Nothing complicated, but after the sugar rush of the holidays, certainly not easy.
Onward, with resolution resolve!
1. I’ll eat a good, healthy and relaxed breakfast each morning. Something like a bowl of GF oatmeal, a smoothie, a sliced apple with almond butter and a cup of goat kefir, or poached eggs with greens on teff toast. The best thing right now is something fairly substantial, but not high in calories – and with a mix of protein, carbs and fat.
2. No snacking in between meals. I’ll stick with herbal tea or water.
3. Exercise every day. I will either go to yoga, go for a long walk, ride my bike (or indoor trainer), go skiing – anything that gets me moving, stretching, breathing and thriving.
4. Eat my main meal at lunch – something like a healthy bowl of soup or stew, a side salad and a few flax crackers.
5. Eat a light dinner before 6 PM. No snacking after dinner. I’ll drink some nice mellow herbal tea with honey before bed.
6. Drink lots of water throughout the day. Have an occasional glass of red wine on the weekend, but not during the week. No sugar, no processed foods, smaller portions, no snacking in between meals.
That’s a start. I had a bowl of oatmeal (see recipe below) for breakfast early this morning and now I’m going to go ride my bike trainer and listen to 80s music on my iPod.
Hearty and healthy GF oatmeal to usher in 2010 *
what you need
2 cups water
3/4 cup certified GF oatmeal
2 tablespoons teff grain
1 tablespoon ground flax seeds
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup chopped nuts (or a mix of nuts and seeds)
handful of raisins
what you do
1. Bring water to a boil, slowly add oats and teff, stir well and turn heat to low (the lowest setting).
2. Add the rest of the ingredients, blend well, cover and cook for 12 to 15 minutes. Check and stir occasionally. Add a touch more water if you need to.
Serve with brown rice milk and raw honey. Makes 2 hearty servings.
* Some people with celiac disease or a gluten sensitivity don’t do well with oats even if they are pure and uncontaminated, so check with your health care provider before adding oats to your diet.
Music to ride by – 80s iPod play list
1. Start Me Up (The Rolling Stones, 1981)
2. Total Eclipse of the Heart (Bonnie Tyler, 1983)
3. I Love Rock & Roll (Joan Jett, 1982)
4. Billie Jean (Michael Jackson, 1983)
5. Love Shack (The B-52s, 1989)
6. Straight Up (Paula Abdul, 1980) Sorry about this one, but who can resist singing along?
7. Thing Called Love (Bonnie Raitt, 1989) Go, Bonnie, go!
8. I Guess That’s Why They Call it the Blues (Elton John, 1983)
9. Super Freak (Rick James, 1981)
Mac and cheese? Brownies and vanilla ice cream? Chips and salsa?
If you’re a brownies and vanilla ice cream person, stay tuned as Diane from The WHOLE Gang is hosting a progressive dessert party next week and that will be my contribution. Follow the link above for the delicious details.
In the meantime, one of my favorite comfort foods is old fashioned chicken noodle soup. The kind that looks a bit plain, tastes a bit salty, has simple veggies like onions, carrots and celery, and is swamped with wimpy, broken, spaghetti-style noodles. You know – the kind of soup that just slides down your throat with no effort. The kind that warms your soul. The kind that your mom made you when you were home sick from school (whether faking or for real).
This is the simple, healthy, home-made, organic version of Campbell’s chicken noodle soup. Perfect for a cold, snowy day. Or when you need some good, old-fashion comfort food.
chicken noodle soup
what you need chicken stock (6 to 8 cups, homemade or store-bought) *
diced cooked chicken (about 2 cups)
Tinkyada organic brown rice pasta, spahetti style (I used half the 16 oz package)
4-5 carrots, washed and chopped
4-5 celery stalks, washed and chopped, good leaves included
1 medium onion, chopped
3 cloves garlic, minced
sea salt and fresh-ground pepper
olive oil for sautéing onions and garlic
what you do
Heat olive oil in a medium to large soup pot. Add onions, stir frequently and cook for about 5 minutes. Add garlic and continue stirring and cooking for another 2 or 3 minutes. Pour soup stock into pot and add carrots and celery. Let simmer on low for an hour or two until veggies are tender. I like my vegetables tender, but not overly cooked. Add the pasta about a half an hour before you’re ready to serve the soup. Break the noodles into 3 or 4-inch long pieces before adding to the pot. Stir periodically so the noodles don’t clump together. Season to your liking and serve with cornbread or crackers.
* I make my own broths a good part of the time, but when I’m out, I use Imagine organic broths.
This isn’t a fancy soup, but as a friend of mine often says, sometimes less is more. Or, sometimes it’s absolutely perfect.
I had a plan for today’s blog post – Anne’s butternut squash, leek and ginger soup. But by 5:30 AM this morning, I was already off-task, side-tracked and on to something different.
Yes, I’m a touch ADD-ish, I will admit. Maybe a touch more than a touch if I really think about it. Thank goodness for my omegas or that constant stream of ideas and visual images ricocheting around in my head would resemble a cognitive tilt-a-whirl ride. I’m not complaining though, as I’m rarely ever bored.
I promise, this evening I’ll make the soup and work on my intended post because as luck would have it, after Anne so graciously left the recipe in the comment section of my Dia de los Muertos post, I received almost all the ingredients in last night’s CSA pickup box. And it sounds so good. But for now, I’d like to offer you a pre-dawn cocktail.
Imagine this – it’s 5 AM and I’ve been up for over an hour. I’m wearing plaid flannel jammie bottoms with little skiers on them, a Marmot black fleece turtleneck and Ugg boots. Hair uncombed and pulled back in a ponytail. Brown geeky reading glasses with lime-green trim.
Lovely.
Okay, so what should I have for breakfast? Something light as I’m going to yoga soon, but something substantial enough to get me through yoga and a meeting shortly afterwards. A nutritious, yet mellow smoothie.
Napa cabbage and beet drippings smoothie (hey, don’t pre-judge)
1 ripe banana
1 small apple, cored and chopped into blender chunks
4 big Napa cabbage leaves, washed and chopped
1/2 cup vanilla goat yogurt
1 celery stalk, washed and chopped
10 ounces or so of beet drippings *
1 teaspoon cinnamon
1 tablespoon ground flax seeds
4-5 walnuts
Place all ingredients in the blender and blitz well. Serve in beautiful wine glasses and enjoy your morning. Serves two, three – or maybe just one.
* I like to roast beets (which I did last night) in the oven in a shallow baking dish with some water. Once the beets are roasted, I let the water cool, pour it in a jar (using a funnel) and store it in the refrigerator to add to smoothies. It works great as some of the beet juice filters into the water and you end up with this delightful and nutritious power liquid. For detailed information about roasting beets (and a wonderful salad recipe), please check here.
Go forth and have a power cocktail for breakfast. Seriously, this was SO good and no one would ever guess it was made with beet juice and cabbage leaves.
Melissa
Last spring I did a post on how to boost your immune system to fight the swine flu. That was before U.S. public health officials stepped in to market the flu under less pork-slandering terminology. Worried that the name swine flu would harm pork sales, trade industry officials and Agriculture Secretary Tom Vilsack switched to the more clinical and euphemistically appropriate term – H1N1.
H1N1 sounds so ambiguous, so detached. I suppose that was the whole idea – the branding plan behind the name switch. Swine flu just plain sounds icky. Hmmm, but on the other hand, the name avian flu doesn’t make you want to quit eating chicken, does it? I wonder if the administration and the pork guys considered calling this strain the artiodactyl flu. I kind of like that. Pigs are in the artiodactyl family, in case you didn’t know.
And no, you can’t get the swine flu from eating pork.
A science friend of mine sent me this video, knowing full well how much I love geeky stuff like virus instruction coding. Please watch this short video. It’s informative, amazing, humorous and easy to understand. Then read my tips for boosting your immune system so you keep the funky swine/H1N1/artiodactyl cells in check (along with all the other cooties we encounter on a daily basis).
Eewww, it’s a dirty world out there. Help your body protect you from it.
Immune boosters
• High-quality, uninterrupted sleep (I know, I know – this is a tough one)
• Exercise, including yoga
• Eat lots of antioxidant-rich foods (vitamin C: citrus fruits, peppers, broccoli, green leafy veggies, berries, tomatoes; vitamin A: sweet potatoes, squash, broccoli, carrots, kale, collard greens, apricots, cantalope, peaches; vitamin E: nuts, seeds, GF whole grains, extra virgin olive oil, green leafy veggies; selenium: pastured eggs, chicken, garlic, 100% grass fed beef or bison, GF whole grains, fish)
• Fresh, whole foods – any brightly colored veggies and fruits as they are full of immune boosting phytochemicals (good plant chemicals)
• Green tea, ginger root tea
• Mushrooms, garlic, pineapple, coconut (other good stuff)
Immune zappers
• Poor quality sleep (restful sleep is SO important for a strong immune system)
• Couch potato lifestyle
• Consuming junk food, fast food, processed food, sugar, caffeine, trans-fats
• Soda pop and sugary drinks (no, no, no)
• Too much alcohol
I’m going to skip the vaccine, wash my hands frequently, eat healthy foods, practice yoga, sleep 8 hours a night, think good thoughts (most of the time, anyway) and knock on wood.
Go forth, boost your immune system and avoid the artiodactyl flu.
Melissa
I know, it’s fall and there’s a distinct chill in the air. If you live in the high country, you might even have a skiff of snow on the ground. Not exactly smoothie weather, but my detox buddy and I have been doing a fall cleanse for the past three weeks and smoothies have been a major part of our diet. Although I didn’t have the time this fall to document our progress like I did last spring, the results have been the same. I’ve lost a few pounds and feel light, healthy, energetic and rejuvenated. In fact, even though I do this every spring and fall, I’m always struck by how good I can feel. It’s a twice-yearly reminder to reset my health goals and pay attention to how I treat myself. Everything we eat, drink, breathe and absorb through our skin must be dealt with by the body. We’re exposed to a long list of icky environmental toxins on a daily basis. Periodic cleansing gives the body a chance to sort through the muck and unload some of that toxic burden that has accumulated over time. Every system and organ in the body is impacted by what we eat, but the liver is the workhorse. Periodic cleansing gives it a chance to catch up on its workload and regenerate, which is vital to overall wellness.
This smoothie is filled with antioxidant goodness, high-quality protein, vitamins, minerals and essential fatty acids to boost health and combat free-radical damage. Hemp is one of nature’s best plant-based protein sources, containing all the essential amino acids the body needs. And no, you won’t flunk a drug test if you’ve had a hemp smoothie for breakfast. I’m a product of the sixties, a hippie-girl at heart, so the word “hemp” brings to mind marijuana, peace, love and tie-dyes. Having said that, I never inhaled.
Marijuana and hemp both come from the same species of plant, Cannabis sativa L., but from different varieties. There are different breeds of dogs in the Canis familiari group – think Chihuahuas and my guy, Fairbanks. This is no different. Hemp protein powder and marijuana are not the same, so don’t worry that you’ll start wearing bell bottoms and sporting flowers in your hair. Or singing old Janis Joplin or Jefferson Airplane songs. Not that that’s a bad thing. “Go ask Alice, I think she’ll know.”
Quick, what’s that song?
hemp protein smoothie
what you need
2 ripe pears *
2 cups Romaine lettuce or spinach
1 ripe banana *
1 cup goat kefir or goat yogurt
1 cup coconut water
1/4 cup shredded raw zucchini
1/4 cup berries (any kind, organic preferred, frozen is fine)
3 tablespoons hemp protein powder
2 tablespoons pumpkin seeds
1 teaspoon cinnamon
what you do
Wash and cut fruit, throw it in the blender with the rest of the ingredients and blend well. Makes 2 BIG servings or 4 small ones. If you don’t have this mix of ingredients, make up your own. Color outside the lines! Some of these ingredients were from my weekly CSA share. This is a great way to use fruit that is on the far-side of mid-life.
* Overly-ripe fruit is actually better in some ways, especially in smoothies. Ripe bananas are more alkalizing, green bananas are more acidic. Which foods give you the best chance for a healthy pH balance is for another post, but this is a good way to add alkalizing foods to the diet (that’s a good thing), so don’t toss overly ripe bananas. Use them in smoothies.
A sampling of nutritional highlights Pears are in season now and full of vitamin C and copper, both of these nutrients help protect cells from free-radical damage. High in fiber and considered a “hypoallergenic” fruit, pears are not only healthy, but creamy and delicious as well. Romaine lettuce is packed with nutrient goodness and contain only 7 or 8 calories per cup. You get a lot of bang for your buck with Romaine, but make it organic as the Environmental Working Group lists lettuce as one of the “dirty dozen” on their shopper’s guide to pesticides. Pumpkin seeds are rich in anti-inflammatory properties, which may be protective against arthritis and joint inflammation. Guys – pumpkin seeds contain a rich blend of health-promoting minerals, including zinc which helps protect your “boy” parts and your bones. An American Journal of Clinical Nutrition study found a connection between low zinc levels and osteoporosis of the hip and spine. We always think of osteoporosis as a female condition, but it can be a problem for older men as well. Cinnamon contains unique essential oils that are anti-microbial and help balance yeast and bacteria in the intestinal tract. In addition, cinnamon helps balance blood sugar levels and is rich in fiber, iron, manganese and even calcium. Plus, cinnamon is sweet and tasty. I add it to everything I can think of.
Here is this week’s Grant Farm’s CSA share. This is my abundant, small veggie share, plus my fruit share and a dozen pastured chicken eggs. I was at a loss for words, which is rare for me.
Luckily (or unfortunately for you), those occasional synapse lags never last long. Now it’s time to get to work figuring out what to do with all this produce, plus the lingering stuff from last week.
But first, I’m going to repeat something I wrote over a year ago. Josh, our witty CSA coordinator at Grant Farms, mentioned in his weekly newsletter how important fresh, wholesome, organic food is to our health. As a nutritionist, helping people make lasting and healthy lifestyle changes revolves around food. As an advocate for the return of old-fashioned food (real food), I’m on a mission to support the farmers who grow that food. Josh was right when he said that “many of our health issues are rooted in the food we eat and how it is grown or raised.”
Skip the overblown health claims for expensive supplements, don’t bother with the next dietary fad, avoid fast food and processed junk foods – eat the real thing – wholesome, traditional, real food.
Food Pyramid Remix (my take – late fall, 2008)
The government has made an effort to let us know what we should be eating on a daily basis by creating the Food Pyramid. Rather ironic, wouldn’t you say? Here we are at the top of the food chain and we’re the only animals in need of eating instructions.
I’m not picking sides, but in light of some of the decisions made by our elected officials, maybe we should educate ourselves and figure out what we should eat on our own.
Okay, having said that, I’m going to throw my two cent’s worth into the mix. More irony, you say? I suppose so, but at this point, there’s an overload of complex and confusing information from too many sources. It’s time to slow down and rethink things. We all have to eat, why is it so confusing to choose a healthy diet? Why are we so obsessed with food and yet so unhealthy as a culture? Part of the problem is too many choices in a world of food politics and an industry worth billions of dollars a year — in the United States alone. That can make eating complicated and even stressful.
It doesn’t have to be.
Here are a few of my tips for healthy eating:
1. Eat whole, fresh food (preferably organic).
2. Make whole plant sources, especially vegetables, legumes, and fruit your foundation. You can even eat veggies for breakfast — it’s okay, trust me. Choose whole grains such as brown rice, quinoa, and teff.
3. For the most part, choose foods you can hold in your hands and wash. Can you wash a box of Kraft mac and cheese or a package of ding dongs? You can wash a tomato, cabbage and you can rinse brown rice. See how easy that is?
4. Don’t eat food that never spoils. Remember my HFCS post? The pink snowballs and the chocolate hockey pucks? As I mentioned, I’ve had those on my closet shelf for over a year. If it doesn’t rot, it’s not food.
5. If animals, insects, and bacteria won’t eat it, maybe we shouldn’t. Food that has been sprayed with chemicals to repel critters is not a good choice for people either. Whoa, that doesn’t mean bugs are smarter than we are, does it? Yikes, maybe so.
6. You’ve all probably heard this one before — don’t eat foods from the middle of the grocery store. Stick to the periphery where the real food is located.
7. Make it yourself. Learn from your grandmother. Enjoy the cultural wisdom of food. My mother grew up in a very poor family in the south during the depression. I mean dirt-floor poor. They had few food choices, but somehow the family was fairly healthy. All they had was what they grew or traded someone else for – vegetables, beans, cornbread, dandelion greens, whatever fruit or nut tree was around, some oatmeal and an occasional pig, chicken, or fresh-caught game (birds, fish, rabbits). My grandmother also made them all take a dose of cod liver oil regularly. Hmmm? When you think about it, you’ve got some very healthy food choices there. They either grew or caught everything they ate. I know things are different now and you just don’t have time to go rabbit hunting on your lunch hour, but it doesn’t have to be complicated or expensive.
8. To sum it up: eat less, eat slower, use smaller plates, join a CSA, frequent farmer’s markets, choose fresh ingredients, eat more vegetables, choose humanely treated and pastured animal sources, skip the junk food, and savor your food. Part of healthy eating is enjoying what you eat, how you prepare it, the cultural variations, and sharing it with others.
But you already knew that if you’ve been following this blog for any length of time.
Now, thanks to some researchers at the University of Exeter in the UK, I have documentation that this deadly serious vegetable is a performance-enhancing substance. In fact, there are forty pages worth of scientific documentation on just that subject in the August 6th issue of the Journal of Applied Physiology. If you’re interested.
Yes, the beet root is not only well-suited for a starring role in an offbeat Tom Robbins’ saga, but it also has important implications in mitochondrial respiration.
Deadly serious? By all means.
Do you care? Probably not.
But that’s never stopped me before. Here’s the scoop. To make a long and very convoluted story short, researchers have determined that beet root juice, which contains inorganic nitrate, decreases human oxygen requirements during sub-maximal exercise and enhances tolerance to high-intensity exercise.
So, how did they figure this out?
The researchers rounded up a compliant study group of males, aged 19-38 years old (only guys that age would agree to this). Half the group drank 500 mL per day of beet root juice, while the other half drank black currant juice, which has little nitrate content. They were hooked up to metabolic equipment to measure pulmonary gas exchange, their BP and heart rates were monitored, and capillary blood samples were collected during several days of exercise testing and juice drinking.
Well, guess what? The beet root drinkers showed significantly improved exercise tolerance and muscle oxygenation. I doubt you have to be a 19-38 year old male to benefit in this way by eating beets or drinking beet juice, but I’m happy to let them be the guinea pigs.
Ah, but here’s my take on it. Don’t wait for beet root capsules to be sold at your favorite supplement store (just wait, it will happen). Instead, eat the whole beet and enjoy it. You’ll be able to run faster and farther. Seriously.
Well, maybe it just won’t hurt as bad.
The above photo was my lunch. I sautéed onions, garlic, celery, carrots and beets in a little coconut oil for about 6-8 minutes. I added some leftover cooked brown rice and a few splashes of chicken broth and stirred occasionally for another 5 minutes or so, until rice was hot and veggies were lightly cooked.
Now I’m going to go run (maybe I’ll just walk) my dog 16% more efficiently than if I hadn’t eaten beets. That might be a bit of a leap, but you get the idea.
Last week’s Grant Farms CSA box included dill and parsley, along with a bunch of other green and red goodies (see past two beet recipes). This post will focus on the herbs. I’ll be brief and spare you the geeky details. I almost promise. However, my enthusiasm for the healing power of food might trump your eye rolling (I have a Mac with spy capabilities, I know when you’re making faces).
Dill — has a clean, faint lemony smell and taste to it; with a hint of anise or fennel. Freezing preserves the flavor better than drying, but either work well. You can freeze dill whole in a plastic bag and cut off little sprigs as needed. Add dill at the end of cooking as it loses its flavor if overcooked (thanks chef Miles). Dill goes well with beets (yeah), cucumber, tomatoes, potatoes, fish and seafood, rice, egg salad, spinach, zucchini, carrots, cauliflower, celery root, cabbage, salad dressings.
Nutritional profile of dill
The volatile oils in dill make it a “chemoprotective” herb. It helps neutralize certain carcinogens (cancer causing agents). It’s also a good source of calcium and iron. Calcium? Surprise, surprise.
Parsley – is a bit like dill, but with a tangy hint of pepper. It’s one of the most versatile herbs and is essential to several flavoring mixtures (French bouquet garnis, fines herbes, salsa verde, tabbouleh). It combines well with basil, bay, capers, garlic, marjoram, oregano, rosemary, tarragon and can be used with most vegetables. I love it with tomatoes, rice and fish.
Nutritional profile of parsley
This one’s a nutritional powerhouse. Seriously, don’t take it for granted and don’t leave that parsley garnish on your plate. Eat it! It’s an excellent source of vitamins K, C, and A, is a good source of folate and iron, and its volatile oils put it in the same chemoprotective category as dill.
Fresh parsley, dill and tomato pasta what you need
4 large tomatoes, diced
3 tablespoons parsley, finely chopped
2 - 3 tablespoons Vidalia onions (or green onions), finely diced
2 cloves garlic, finely minced
1 tablespoon dill, finely chopped
3 tablespoons extra virgin olive oil
1 teaspoon honey Dijon mustard (I use Annie’s Naturals, it’s gluten-free)
sea salt and fresh ground pepper
12 ounces pasta (I use Tinkyada organic brown rice spaghetti style pasta)
what you do
Combine olive oil and honey Dijon mustard in medium sized bowl. Whisk until well blended. Add the rest of the ingredients with the exception of the pasta and the salt and pepper. Blend well and let sit at room temperature for at least 30 minutes. When ready to serve, add the salt and pepper and toss with prepared hot pasta. Makes about 4 servings. This can also be made into a cold pasta salad.
I had some leftovers, which I refrigerated and served the next night (reheated) over a big plate of the fresh leaf lettuce from the CSA delivery box. It sounds weird, but it was delicious!
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