Think About Your Brain

March 28, 2014 by leeyinger

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.

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

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

Vegan Chili @ The Pittsfield Farmer’s Market 2013

October 14, 2013 by leeyinger

Okay so this isn’t the farmer’s market I’m talking about but this is my favorite walk ever and each time I travel to California to visit my family we go to Monterey Bay and take this walk to Pacific Grove. This is the most beautiful ocean walk I think! The Farmer’s Market I’m talking about is the Downtown Pittsfield Farmer’s Market, http://farmersmarketpittsfield.org/dpfm/.

I had so much fun this summer being part of this new venue. It is the finest group of people running the market and the people participating in it are equally delightful. I did my last market of the season and just want to shout out to all of you a grand thanks. The market will continue until the end of October on Saturdays from 9-1 across the street from the Pittsfield Common. I look forward to seeing you all again next year.

This is one of the recipes I demonstrated at the market. My focus this weekend was cooking for women’s health. This dish offers good quality soy in the form of Hosta Hill tempeh, http://hostahill.com/ and kidney beans. Both are considered foods that promote women’s health. To learn more consider attending my cooking class at Wild Oats Food Cooperative @ http://wildoats.coop/ in Williamstown, MA on 10/26 from 12:30 to 2:00pm. We’ll make a few delicious dishes that contain health benefits for women.

Vegan Tempeh Chili

2 tbsp olive oil, divided

1 8-ounce package tempeh, crumbled by hand

2 tsp soy sauce 1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 onion, diced

1 cup kidney beans rinsed, soaked and cooked with 2” kombu

1 8 ounce can diced tomatoes

1 tbsp chili powder

1/2 tsp cumin powder

1/4 tsp cayenne pepper, or to taste

1 cup fresh/frozen corn (optional)

fresh cilantro to garnish (optional)

Heat one tablespoon of olive oil, sauté tempeh until golden brown, about 3-5 minutes, add soy sauce, and sauté another minute or two, until soy sauce is sticky and dissolved. Set aside.

In a large soup or stock pot, sauté the onions, garlic and bell peppers in the remaining olive oil until just barely soft. Reduce heat and add remaining ingredients. Allow to simmer for at least twenty minutes and up to forty minutes, stirring occasionally, and adding a bit more liquid as needed.

Garnish with a sprinkling of fresh minced cilantro.

My kitchen at home no longer exists as the demolition was completed today. I will share my remodel progress with you as the construction now begins!

Be well and remember to smile and sing a happy song every day…it’s good for the heart!

Orange Pan Glazed Tempeh

August 19, 2013 by leeyinger

This dish has become one of my favorite tempeh recipes and it can be made in only 30 minutes…how’s that for fitting into a busy life? I added roasted kabocha squash, steamed kale and good old short grain brown rice. The pickle is “Crimson Kraut” a mild Kimchi made by Hosta Hill. Hosta Hill also made the tempeh I used for this recipe. Learn more about them at this link

http://hostahill.com/tempeh/

So here is the recipe for 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

1) Squeeze juice and place it in a small bowl.

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

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

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

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

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

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

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

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

10) Add lime juice and cilantro if desired.

Orange Pan Glazed Tempeh

August 4, 2013 by leeyinger

Happiness is when what you think, what you say, and what you do are in harmony.

Mahatma Gandhi