The Scoop on Sugar

Did you know that the average person eats 22 teaspoons of sugar per day! It’s a fact, and we aren’t just pouring those 22 teaspoons into our tea and coffee either. But, If we decide to have that Starbucks Frappucinno we are consuming a whopping 44 teaspoons of sugar kids…and that lemon poppy seed Clif bar has 21 teaspoons of sugar. For the record, a reasonable amount of sugar for us to consume daily if we are not diabetic is approximately 6 teaspoons for women and 9 teaspoons for men.

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Now that doesn’t mean you NEED to eat that sugar, it just means it is not likely to cause adverse health in the long run. Remember we are talking about added, refined sugars. It is wise to simply avoid all together the high fructose corn sugar as research shows that there is potential for non alcoholic liver damage from the over consumption of HFCS.

Children are at greater risk for adverse health, mood/emotion and behavior issues from overconsumption of sugars. AND the recommendation for daily consumption drops significantly for children. It’s only 3 teaspoons daily for children 4-8 years of age.

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If we look for it we can find sugar in the most surprising places, in foods we thought were healthy. Become a food detective and read the labels before purchasing that healthy cereal or energy bar. If it has an ingredient that ends in “ose” that is a sugar derivative and you want to just walk away from that product and head to the fresh fruit isle.

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So to recap, refined sugar and high fructose sugars are connected to food related health issues such as obesity, heart disease and diabetes. There is no nutritional value in consuming them and there are healthier options. Why not start today to kick your sugar habit and find better healthier options.

Try this delightfully easy recipe for taming your sweet tooth:

 Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

  • 1/2 cup dried adzuki beans
  • 3/4  cup pecans
  • 6 or so pitted medjool dates (about 1/2 cup)
  • 1/4 cup cocoa
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp maple syrup (optional)
  • 1-2 teaspoons rice milk (optional)

For the topping:

You can choose either shredded coconut, chopped pecans or chopped cashews. You’ll need about a cup of whichever one you choose. For the nuts, I recommend blending them in the food processor before you make the balls because then you don’t have to clean it out before adding the remaining items.

  • 1 cup of selected topping
  • 1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

In a food processor or blender, blend the nuts for your topping (if using) and set aside. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add rice or almond milk a teaspoon at a time to add moisture. You can also add a teaspoon of maple syrup to make it a little sweeter (if you use the maple syrup you probably won’t need the rice milk)

Scoop out the dough a tablespoon or so at a time and roll into balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the topping until they are coated then put them in the fridge for about an hour to firm up.

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If you’d like to learn more about how to detect the sugar in your diet and control the amount you consume go to my website and sign up for my free (this time only) lecture on May 10th at 1:00pm at The David and Joyce Milne Library in Williamstown, MA. http://milnelibrary.org/

Also follow my blog and check out my website: http://www.leanne-yinger.healthcoach.integrativenutrition.com/ for healthier sweet options and free recipes. You can send me an email as well with questions or to sign up for one of my programs at kiraskitchen5@gmail.com.

“In the sweetness of friendship let there be laughter, and the sharing of pleasures.”

Kahlil Gibran

Peace and Brightest Blessings

The Scoop on Sugar

Did you know that the average person eats 22 teaspoons of sugar per day! It’s a fact, and we aren’t just pouring those 22 teaspoons into our tea and coffee either. But, If we decide to have that Starbucks Frappucinno we are consuming a whopping 44 teaspoons of sugar kids…and that lemon poppy seed Clif bar has 21 teaspoons of sugar. For the record, a reasonable amount of sugar for us to consume daily if we are not diabetic is approximately 6 teaspoons for women and 9 teaspoons for men.

Image

Now that doesn’t mean you NEED to eat that sugar, it just means it is not likely to cause adverse health in the long run. Remember we are talking about added, refined sugars. It is wise to simply avoid all together the high fructose corn sugar as research shows that there is potential for non alcoholic liver damage from the over consumption of HFCS.

Children are at greater risk for adverse health, mood/emotion and behavior issues from overconsumption of sugars. AND the recommendation for daily consumption drops significantly for children. It’s only 3 teaspoons daily for children 4-8 years of age.

Image

If we look for it we can find sugar in the most surprising places, in foods we thought were healthy. Become a food detective and read the labels before purchasing that healthy cereal or energy bar. If it has an ingredient that ends in “ose” that is a sugar derivative and you want to just walk away from that product and head to the fresh fruit isle.

Image

So to recap, refined sugar and high fructose sugars are connected to food related health issues such as obesity, heart disease and diabetes. There is no nutritional value in consuming them and there are healthier options. Why not start today to kick your sugar habit and find better healthier options.

Try this delightfully easy recipe for taming your sweet tooth:

 Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

  • 1/2 cup dried adzuki beans
  • 3/4  cup pecans
  • 6 or so pitted medjool dates (about 1/2 cup)
  • 1/4 cup cocoa
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp maple syrup (optional)
  • 1-2 teaspoons rice milk (optional)

For the topping:

You can choose either shredded coconut, chopped pecans or chopped cashews. You’ll need about a cup of whichever one you choose. For the nuts, I recommend blending them in the food processor before you make the balls because then you don’t have to clean it out before adding the remaining items.

  • 1 cup of selected topping
  • 1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

In a food processor or blender, blend the nuts for your topping (if using) and set aside. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add rice or almond milk a teaspoon at a time to add moisture. You can also add a teaspoon of maple syrup to make it a little sweeter (if you use the maple syrup you probably won’t need the rice milk)

Scoop out the dough a tablespoon or so at a time and roll into balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the topping until they are coated then put them in the fridge for about an hour to firm up.

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If you’d like to learn more about how to detect the sugar in your diet and control the amount you consume go to my website and sign up for my free (this time only) lecture on May 10th at 1:00pm at The David and Joyce Milne Library in Williamstown, MA. http://milnelibrary.org/

Also follow my blog and check out my website: http://www.leanne-yinger.healthcoach.integrativenutrition.com/ for healthier sweet options and free recipes. You can send me an email as well with questions or to sign up for one of my programs at kiraskitchen5@gmail.com.

 

“In the sweetness of friendship let there be laughter, and the sharing of pleasures.”

Kahlil Gibran

Peace and Brightest Blessings

 

Spring Cleaning

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Well it’s that time of the year when we look around our dwelling and decide what we can live with. The windows are beckoning to us to grab the environmentally safe (I like http://www.ecoproductsstore.com/products.html) window cleaner and get to work. The yard is full of debris from the winter and the snow has finally disappeared. At my house, my furry girls Kira and Pooh are desperate to be outside and pine away at the kitchen door until we go out for a walk. There is much to do and I plan to get out there with my rake this weekend but for now I’m planning a different type of Spring Cleanse to be offered on my Health Coaching website….

http://leanne-yinger.healthcoach.integrativenutrition.com/.  I’ll be offering a supported 10 or 21 day spring cleanse starting May 1st to anyone interested in doing a little external spring cleaning and some truly reinvigorating internal spring cleaning. This program will follow a season of sugar and sweets with both Passover and Easter behind us we will be able to commit to our health and eating cleaner.

Both programs will offer daily support email check ins to see how you are progressing, a menu plan to follow including recipes, coaching and suggestions for diet and lifestyle changes you can easily make to improve you energy and revitalize your spirit. With Spring upon us it is the perfect time to readjust your priorities and make your health number 1!

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Feel free to contact me with questions or go directly to my website and sign up.

Here is a sample recipes we will cook during our cleanse:

Ginger Broiled Salmon

Prep time: 5 minutes

Cooking time: 10 minutes

 Yields: 2 people

 Ingredients: 

 1 tablespoon coconut oil

1/4 cup water

2 teaspoons fresh grated ginger

1 tablespoons umeboshi plum vinegar

2 4-ounce wild salmon fillets

 Directions: 

Make marinade my combining oil, water, ginger and vinegar.

Place fish in a shallow baking dish, cover with marinade, and refrigerate for 30 minutes.

Preheat broiler.

Broil fish skin side down for 6-8 minutes.

Baste with remaining marinade once or twice while broiling.

Use any remaining marinade as a sauce and serve.

 – See more recipes at: http://leanne-yinger.healthcoach.integrativenutrition.com/

There will also be vegan, vegetarian and macrobiotic dishes such as this delightfully complete meal below: Black Bean and Mango Salad with Quinoa! Yummy stuff to look forward to so take that first step toward improving your vitality. 

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 SPRING IS NATURES WAY OF SAYING LET’S PARTY! 🙂

Robin Williams

Be Well

Think About Your Brain

Do you ever consider the health of your brain? If yes, what is it you consider. If no…you might want to take some time to do so for your brain’s health.

The brain according to Dr. Daniel Amen, is the “hardware of your soul.” It requires special attention and yet often receives the least, unless there is an issue such as stroke or Alzheimer’s Disease. The good news is we don’t have to wait to learn there is an issue with our brain, we can do many things right now to improve brain function and health….and it does not take a rocket scientist to make these changes.

Dr. Amen tells us that even if we are genetically predisposed to disease such as Alzheimer’s Disease it does not mean we will experience it. There are many things we can do each day to keep our brains healthy.

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http://mashable.com/2013/04/02/obama-brain/

The following 10 tips will greatly improve your memory, alertness and overall brain health:

1) Get that 8 hours of sleep you dream about

2) Keep to a great diet that includes fresh foods such as assorted vegetables and fruits, foods rich in omega 3 and whole grains while reducing sugar, processed foods and animal proteins.

3) Surround yourself with positive people who support you

4) Learn something new…often

5) Exercise for 20-30 minutes a day, (take a walk during lunch)

6) Maintain a healthy weight for your body

7) Drink green tea

8) Learn to manage and reduce your stress

9) Start and/or end your day with a moment of gratitude

10) Enjoy nature and fresh air often

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Here is a nice recipe for better brain health. Add some short grain brown rice and steamed kale to this and WOW!

Orange Pan – Glazed Tempeh

 1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

 

Squeeze juice and place it in a small bowl.

Grate the ginger over the bowl making sure to add the juice.

Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

Heat the olive oil over medium heat until hot but not smoking.

Add the tempeh and sautee for about 5 minutes on each side until golden brown.

Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

Make sure to turn the tempeh while the sauce reduces to prevent sticking.

Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

Add lime juice and cilantro if desired.

 

Take time to take care of your brain and body for you!

 

To be beautiful means to be yourself. You don’t need to be accepted by others. You need to accept yourself. ~Thich Nhat Hanh

 

 

 

California Dreaming

Over the years my friends have asked what brought me to New England from sunny California. I have the same answer though it’s been adjusted for age and audience. For the sake of my blog I will say it was a boy and the dream of becoming a potter. I did accomplish the pottery dream but the boy was another story for another time perhaps.

When I left California at 19 in my 1978 Datsun 610 loaded to the roof with my belongings I didn’t know I would not return to California to live. Honestly, I was just up for an adventure and a change of scene. My parents were as supportive as they could be considering their daughter was about to embark on a cross country trip in October when weather could be unpredictable. And then there was all the potential danger ahead. It was not easy to leave everyone I knew and loved and head east to the great unknown. I found humor in the fact that I was, as I’d always done, traveling my own path….head East young woman…head East was the mantra that evolved.

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Mom and Dad at the cabin in Dorrington California in the Sierra Nevada Mountains circa 1982

I must say that I have no regrets other than I have not been able to participate in my family’s life in the same way I would have had I stayed in California. I have gone home regularly through the years with my children and will continue to do so. My family is incredibly important to me and we truly enjoy spending time together. One such trip was in 2010 when my sister Patti, my brother Jim and sister in law Joanne all traveled to Reno, Nevada for our mom’s 86th birthday. It will be my dear mom’s birthday in 2 days…she would have been 91! The Reno trip was a TRIP and I’ll tell that story only with permission from those involved.

mom and barbershop quartet

Mom in Reno for her 86th birthday at a barbershop festival…don’t ask it was wild times for a wild woman!

So as winter holds on this year in Massachusetts, and continues to deliver more cold, snow and ice I am wondering again how I could have left sunny, warm California at 19. How did I travel across the country to Connecticut, without a good winter coat or boots I might add, and then stay all these years after? It will be a wonderment until it no longer is and I have to say I wouldn’t have wanted to miss any of it. I have three of the most talented, creative, loving children (okay so they are no longer children) and feel blessed to have met all the people I have in this life. I have strong connections to my roots in California and to my childhood friends and my family and for all this I am truly blessed.

mom and me

And so Happy Birthday mom I hope you and dad are dancing your shoes off in heaven.

“People usually consider walking on water or in thin air a miracle. But I think the real miracle is not to walk either on water or in thin air, but to walk on Earth. Every day we are engaged in a miracle which we don’t even recognize: a blue sky, white clouds, green leaves, the black, curious eyes of a child — our own two eyes. All is a miracle.”

Thich Nhat Hanh

 

Blessed Be

Springtime and EMDR

It is a lovely sunny day here in Massachusetts with the temperature promising to reach the mid 30s. It makes me smile when I think how fixated we New Englanders are on the weather…but when you manage to smile through the winter here I think you earn some bragging rights. We have seen many days this year when the temperature did not make it out of the single digits. That kind of prolonged cold can take the pep out of your walk. Winter carries a quiet beauty I would not want to miss but it is time for warmer weather now.

I had the blessing this past weekend of attending an EMDR part 1 (Eye Movement Desensitization and Reprocessing) training in Hamden CT. with two of my dear colleagues. (EMDR) is an integrative psychotherapy approach that has been extensively researched and proven effective for the treatment of trauma. EMDR is a set of standardized protocols that incorporates elements from many different treatment approaches. It requires the practitioner to use intuitive skills along with traditional practice. It speaks to me as a healer. http://emdria2.affiniscape.com/index.cfm.

Being so close to Long Island Sound made me wish for Spring even more. The training was fantastic and my brain is literally full to bursting with new information to help others. When we return for the part 2 training it will be late April and Spring will be fully sharing her gifts.

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It’s time to start thinking about how my menu will begin to shift from the colder, quieter winter to vibrant, lively spring foods. This daylily is one of my favorite to show her pretty face in the late spring. I am so looking forward to spring and the new life she brings. My yard is beckoning to me to come play in the soil and return the Koi to the pond for the warmer season. It’s time to plan what will be planted in the vegetable garden and dream about which perennials will show their pretty faces first.

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One dish that I plan to prepare with some of my Health Coaching clients this weekend will be:

Bitter Greens with Shallots.

Particularly good in the spring when young greens can be found in abundance, this quick broth-sauté is cleansing for the lymph system and liver. It is blood building and a great overall tonic for the digestive system as well. Try using mustard, dandelion, arugula,  turnip, broccoli rabe, baby kale or baby collards. Serve as a side dish or toss with whole wheat pasta or soba noodles. It only takes 10 minutes to prepare and cook this dish and there are many health benefits.
Ingredients:
1 tablespoon sesame oil

1 large shallot, sliced

2 cloves garlic, finely chopped

½ pound young greens, cut into 1-inch strips

½ cup vegetable stock

2 teaspoons tamari

Preparation:

Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, for 1 minute.Add greens, and toss gently to begin wilting them.

Add stock and tamari. Continue cooking until broth has reduced by about half and greens are tender, another 4 minutes.

Serve with remaining liquid drizzled over greens.

I may even serve some of my homemade organic Dandelion Wine with the meal. I can’t wait to get cooking!

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Peace is Every Step

Peace is every step

The shining red sun is my heart.

Each flower smiles with me.

How green, how fresh all that grows.

How cool the wind blows.

Peace is every step.

It turns the endless path to joy.

Thich Nhat Hanh

 

Be Well

  

A Winter’s Afternoon

ice cycles

White-Eyes

In winter

 all the singing is in
         the tops of the trees
             where the wind-bird
with its white eyes
    shoves and pushes
         among the branches.
             Like any of us
he wants to go to sleep,
    but he’s restless—
         he has an idea,
             and slowly it unfolds
from under his beating wings
    as long as he stays awake.
         But his big, round music, after all,
             is too breathy to last.
So, it’s over.
    In the pine-crown
         he makes his nest,
             he’s done all he can.
I don’t know the name of this bird,
    I only imagine his glittering beak
         tucked in a white wing
             while the clouds—
which he has summoned
    from the north—
         which he has taught
             to be mild, and silent—
thicken, and begin to fall
    into the world below
         like stars, or the feathers
               of some unimaginable bird
that loves us,
    that is asleep now, and silent—
         that has turned itself
             into snow.
Mary Oliver
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Spring is coming. The light is changing and the days are slowly lengthening. Stay warm as this cold descends upon us again and remember it will soon be spring! Make a delightful soup or stew to stay warm and feed your whole being. This is a real comfort food soup and so easy to make.

Buckwheat Soba Noodles in Broth

1 lb buckwheat soba noodles

½ cup shoyu

½ teaspoon ginger

1 cup finely chopped leak

2 cups water

2 cardomon pods

1 Tablespoon toasted sesame seeds

½ cup shredded nori

In a medium saucepan, fry the leeks until they are tender.

Combine water, shoyu, ginger, cardomon in pot with leeks and bring to a boil.

Once boiling, bring to a simmer for approximately 15 minutes.

Add buckwheat soba noodles and cook until noodles are tender – about 5-7 minutes.

Sprinkle the sesame seeds and nori over top of soup and serve immediately

 

Peace and Brightest Blessings

Nostalgia and New Adventures

Have you ever had a nostalgic experience while enjoying a completely new adventure? Ah it is grand! Yesterday, I had a most delightful day that started with traveling to Connecticut with two of the loveliest women on Earth. We met while participating in the Macrobiotic Level 2A program at Kushi Institute earlier this month. The two on the right of the photo below were my traveling companions, Nandi from India, and Stefania from Italy.

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We were on our way to have acupuncture treatments with Dr. Shunyu Li, OMD, NCCAOM, L.Ac. whose practice just happens to be in Branford CT! http://acupuncturists.healthprofs.com/cam/name/Shunyu

_Li_OMD,MS,LAc,NCCAOM_Branford_Connecticut_505745.

Now you might ask what the big deal is about Branford CT…and I would respond that I lived there for 5-6 years in my early 20s when I was studying pottery and herbal arts. It was a truly magical time in my life which I had not reflected on for many years until this trip. I was surprised how much things had changed in Branford, in fact, I could not find Bittersweet Farm where I studied pottery or my grandparents old home on Route 1 as it is so developed now. We did eventually find Dr Li’s office however, he was waiting at the door for us and greeted us warmly.

This was my first acupuncture treatment and so I found it very comforting to travel with women who had some insight into what I might expect. It was also wonderful to learn more about both Italy and India from the perspective of these wise women. We discussed food, of course, all we KI students talk incessantly about clean, healing foods.

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After our acupuncture treatment Stefania and brought Nandi to the train station in New Haven and then found our way to the Stony Creek town dock to have a little picnic looking out on The Thimble Islands and Long Island Sound. It was a beautiful, sunny day in the low 50s and we smiled at the contrast of the sound and the snow that met the water.

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We then took a drive from Stony Creek along route 146 to Guilford and found Tuttles Point where I was married and had lived with my former husband prior to moving to Vermont to start our family. Things had not changed much on the point and the house we lived in was still there!

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It wasn’t a fancy house by any means but the flooding of memories from that time in my life filled me with such joy. And to be sharing this excursion with Stefania who seemed to enjoy every stop we made was the joining of nostalgia and new adventure!

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Today I am filled with such peace and energy for cooking. I made this tofu stir fry this morning (I started out to make a scramble but this is where it wanted to go and so I followed). Dr. Li suggested no animal protein for at least 24 hours following my acupuncture treatment so my Sunday eggs are off the table.

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The stir fry was quite simple to make. Cut up firm tofu (I used Bridge tofu https://www.facebook.com/thebridgetofu which is local and delicious) because when traveling yesterday we stopped in Middletown CT where this tofu is made. Then marinate the tofu in shoyu, fresh ground ginger and lime juice while preparing the vegetable. I used carrot, daikon, burdock, red onion, shiitake mushrooms, green, red and yellow peppers, fresh ginger and broccoli.

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Then using safflower oil stir fry the tofu keeping aside the remaining shoyu for about 4-5 minutes until browned. Remove the tofu and add a little more oil to stir fry the vegetables until tender but not soft. Mix together with tofu add remaining shoyu and small amount of water and arrowroot to make clear glaze. Top with toasted sesame seeds.

Simple and delicious!

Peace and Brightest Blessings

Thoughts On Health

It is snowing again today in the Berkshires and very beautiful. We got about 2 feet of snow this past week. It reminds me of the fantastic snow storms we got when I was a kid in the high Sierra’s of California that dumped many feet of snow in one storm and literally snowed you in. This picture is before the storms from this week but you get the idea of how pretty things are covered in winter white.

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So I’ve been a bit under the weather this week and find it makes me a little depressed when my body is not well. I was thinking about how challenging it must be for people who are seriously ill to maintain a level of peace and happiness when trying to regain their health. I think it takes a very strong person to remain positive when faced with a serious health condition. It certainly puts things in perspective for me to stop my pouting about missing work and my life for a few days as there is a clear end in sight for my little health issue. As I grow older I know many more people who are facing serious health challenges. The experience of these beloved folks in my life is the motivation for me to become a health coach and learn all I can about improving health through diet.

I was blessed to spend a week back at Kushi Institute recently, learning more about the health benefits of foods and the styles of preparing these foods. I met a delightful group of people from around the world and learned more about cooking for health beyond the boundaries of the United States.

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These dishes are meant to be prepared during summer for optimal health. While I loved all the dishes we prepared I was especially happy with the Burdock and Sesame Dressing recipe (front left in small bowl). I will share a Burdock recipe here that is more appropriate for this colder time of the year. I do hope you enjoy it! Burdock is a wonderfully strengthening root vegetable and anyone living in New England knows it can withstand pretty much any attempt to extinguish it.

Kinpira Burdock and Carrots (this is a recipe found at Kushi Institute)

1 cup burdock root cut into matchsticks

1 cup carrot cut into matchsticks

1/8 cup toasted sesame seeds, soaked and the pan toasted

1 Tblsp toasted sesame seed oil

Scrub carrot and burdock root with a vegetable scrubber until all dirt is gone. Trim the carrot top leaving the seed by cleaning around the top.

Rinse soaked sesame seeds and place in a heavy skillet on medium-high heat. Toast the seeds constantly moving them with a bamboo spatula until the no longer stick to the spatula.

Cut carrot and burdock root in diagonal circles, fan out the circles to cut into matchsticks.

Place sesame oil in heavy skillet on medium – high heat.

Add burdock and sauté for 2-3 minutes.

Add carrots to burdock and continue to sauté for another 3-5 minutes until vegetables are soft but not overcooked.

Add the toasted sesame seeds and stir until well blended.

Kinpira style vegetables provide us with quick energy and this particular combination of carrot and burdock helps to build good quality blood and is strengthening. In macrobiotics this dish is often used in a healing diet, at times using water to sauté rather than oil for particular conditions. This dish, with oil sauté, is good for osteoarthritis and osteoporosis. When oil is used in this dish it helps the minerals get deeper into the bones.

Benefits of Carrots *

Carrots nourish almost every system in the body. They are most helpful with lung, liver and stomach function. Carrots are considered anti carcinogenic as they act to dispel toxins while moving energy in the body. They are mostly carbohydrate (89 percent) which helps to explain their sweetness. Carrots counteract intestinal gas, help to prevent constipation, stabilize blood sugar and reduce indigestion.

Carrots are the best source of antioxidant vitamin A which is a precursor to beta-carotene and they improve night vision and help to prevent senile cataracts. Carrots are rich in silicon and so aid calcium metabolism. Their potassium salts give them diuretic properties.

See attached article about benefits of cooking carrots to assure the most healthful benefits they offer.

Benefits of Burdock Root *

Burdock is familiar to most folks living in the Northeast. It is that pesky herb (weed) that deposits burrs on our clothing and our pets. The leaf of burdock is toxic but the root is full of health benefits. Burdock is classified as an herb.

Burdock stimulates bile secretions and is a good source of blood sugar insulin making it very beneficial for diabetic conditions. Burdock has the ability to restore the body to normal health by cleansing and purifying the blood, supporting digestion and the elimination of toxins, and helping to restore normal body function.

In herbal medicine Burdock is used widely in European and Asian formulas as an anti-carcinogen, to treat arthritis, for liver detoxification and for general kidney support. It also contains more protein, calcium and phosphorous than carrots and is a good source of potassium.

* Information provided from The New Whole Foods Encyclopedia by Rebecca Wood.

Be Well

Winter Returns to The Berkshires- SNOWDAY KIDS

Winter is reminding us that there is still plenty of time to enjoy some fun in the snow! The view from my front porch this morning is simply beautiful…and it is so quiet when it is snowing like this.

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Last week I was talking with one of my colleagues about how much I love the snow, it has a way of making me feel 12 again. In this cynical world we could all use a return to simpler, more joyful times in our lives. When was the last time you played a game or were just plain silly for the sheer joy of it, not worrying about what anyone thought about you?

I have been given the gift of taking this week off from a job I love to participate in The Macrobitoitc Leadership Program level2A module at Kushi Institute in Becket, MA. When I woke at 5:30 this morning, as I do every morning I heard the snow plows and starting hoping for a snow day.  It was an automatic response to when I worked in the public schools and we had snow days. I chuckled and then ran (well more like shuffled so I didn’t bump into Kira the Wonderdog and her cone of shame) to the window to see just how much snow had fallen. I really didn’t want to miss my classes at Kushi Institute, but as Mother Nature would have it I’m home bound at least for the morning. The snow plow guy told me to go back inside…no travel unless we absolutely have to…POOH! I will miss Shiatsu class this morning but I’m still holding out the hope I can make it up the mountain to Kushi Institute for my afternoon classes.

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Kushi Institute main house on a sunnier snow day!

My dear friend Marty, who passed away this last year was one of those people who could find joy in just about anything. He loved sharing stories about his escapades, and it always made me laugh. One such story was when he went to the grocery store in Maine where his family had a summer cottage and he jumped on back of the shopping cart and rode it around the store, much to the chagrin of people who didn’t know him. I laughed so hard at his tales because they were authentic and because he could pull it off. Marty loved snow days, he had several rituals surrounding whether the weather would cause school to be closed. So today I am thinking about Marty, who is no doubt having his own version of a joyful snow day (though he was much more of a tropical weather sorta guy) as the schools in The Berkshires call a snow day. I hope at least some of the kids are going to find their way outside into the snow to be just plain silly today.

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Silliness is good for the heart and the soul….grab a sled and try it today!