1/30/10
Video about how to save $ in your home by going green
http://www.cnn.com/video/#/video/living/2010/01/30/whitfield.muslim.sorority.cnn?hpt=C2
1/27/10
Longevity
Interested in how to live healthy longer? Watch this informative video from cnn: http://www.cnn.com/2010/OPINION/01/26/buettner.long.life/index.html?hpt=C2
rice substitutes
Interested in cutting out rice from your life and replacing it with healthier alternatives? I just discovered a delicious grain called quinoa (pronounced keen-wa)....I literally just ate a bowl of it with my cauliflower dish. It is very tasty and light. I cooked it with a touch of olive oil and sea salt. You pretty much cook it like regular rice (1 cup quinoa and 1.5 cups water). Soak it for 15 mins first. After the water boils, lower the temp and leave for about 10 mins.
Here are some helf benefits of quinoa (http://www.quinoa.net/):
1. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!
2. Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all its own.
3. Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.
By the way, some other good options for rice substitutes include bulgar wheat, coucous (you can get this in whole wheat), millet and if you have to have rice - try it in brown!
Here are some helf benefits of quinoa (http://www.quinoa.net/):
1. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!
2. Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all its own.
3. Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.
By the way, some other good options for rice substitutes include bulgar wheat, coucous (you can get this in whole wheat), millet and if you have to have rice - try it in brown!
Food Rules
Food Rules My Michael Pollen:
1. Don't eat anything your grandmother wouldn't recognize.
2. Avoid foods containing ingredients that a 3rd grader cannot pronounce.
3. Eat only food that will eventually rot.
4. Eat all the junk food you want as long as you cook it yourself (ie. fries).
1. Don't eat anything your grandmother wouldn't recognize.
2. Avoid foods containing ingredients that a 3rd grader cannot pronounce.
3. Eat only food that will eventually rot.
4. Eat all the junk food you want as long as you cook it yourself (ie. fries).
1/26/10
WATCH OPRAH TOMORROW
Newsflash: Watch Oprah tomorrow (Wed). Michael Pollen, author of Omnivores Dilemma, will be on the show talking about eating healthy. I read his book and it was very enlightening.
No to teflon, yes to cast iron or stainless steel
Random fact: Did you know you could put your sponges in the dishwasher to kill bacteria growing on it and lengthen the amount of time you can safely use it?
Now, let's talk cookware. Many of you have probably heard that Teflon (non-stick) pots/pans are dangerous. Over time, the teflon breaks apart and can release cancerous particles and gases. Instead, you can use stainless steel or cast iron. The latter tends to be better as a non-stick.
Now, let's talk cookware. Many of you have probably heard that Teflon (non-stick) pots/pans are dangerous. Over time, the teflon breaks apart and can release cancerous particles and gases. Instead, you can use stainless steel or cast iron. The latter tends to be better as a non-stick.
Sugar Substitutes
While some argue that artificial calorie-free sweeteners have never been proven to be cancer causing and dangerous to health, the fact is - there is not enough research to prove that they are healthy to consume in the long-term. Even stevia, which some thought was more natural and innocuous has recently developed controversy surrounding its use. So, is there an alternative to sugar? Yes....while it has calories, agave nectar is a good alternative to sugar for several reasons (http://www.fitsugar.com/Agave-Nectar-Healthier-Than-Sugar-2834853):
1. While it may seem that sugar contains less calories, carbs, and sugars, agave nectar is sweeter than granulated sugar, so you end up using less — about 40 percent less.
2. Agave nectar has a lower glycemic index (GI) rating, which means it won't cause a spike in your blood sugar levels the way sugar does. High-GI foods like white sugar tend to make us feel hungry sooner since they are digested quickly. So foods made with agave nectar may keep you feeling fuller longer than foods made with the white stuff, which translates to eating less.
3. Agave nectar contains some fiber. We can always use more of that in our diets. Although both come from plants, agave nectar is less processed and closer to nature, so for all these reasons, you can feel good about using it in place of sugar.
Note: you'll need to fiddle with recipes when baking with agave nectar, since it is a liquid and not a dry ingredient like sugar.
Also, I got this from wikipedia:
Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes and waffles. Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety is an appropriate sweetener for raw foodists.[16]
1. While it may seem that sugar contains less calories, carbs, and sugars, agave nectar is sweeter than granulated sugar, so you end up using less — about 40 percent less.
2. Agave nectar has a lower glycemic index (GI) rating, which means it won't cause a spike in your blood sugar levels the way sugar does. High-GI foods like white sugar tend to make us feel hungry sooner since they are digested quickly. So foods made with agave nectar may keep you feeling fuller longer than foods made with the white stuff, which translates to eating less.
3. Agave nectar contains some fiber. We can always use more of that in our diets. Although both come from plants, agave nectar is less processed and closer to nature, so for all these reasons, you can feel good about using it in place of sugar.
Note: you'll need to fiddle with recipes when baking with agave nectar, since it is a liquid and not a dry ingredient like sugar.
Also, I got this from wikipedia:
Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes and waffles. Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety is an appropriate sweetener for raw foodists.[16]
Welcome
Welcome to my blog! Recently, I've realized e-mailing friends and family every time a discover a new tip on living healthy is an inefficient way of transferring information. Instead, I will post advice on this blog, and hope you share your valuable thoughts with me as well. To start, I will share some recipes on making home-made cleaning solutions that are non-toxic, cheap, and good for the environment:
Glass/mirrors: 1cup:1cup rubbing alcohol and water, 1 tbs white vinegar
Dishwasher detergent: 1tbsp:1tbsp baking soda and borax (aka "20 mule team" - laundry aisle)
Bathroom/kitchen/wood floor (all-purpose cleaner): 1 cup white distilled vinegar, 1/2 cup baking soda, you can also add some lemon juice.
Note: recently my cleaner ruined my marble by spraying chemicals on it. I was very upset of course and researched the proper way to clean marble. I discovered good old fashioned water and soap was best - no vinegar on marble!
Glass/mirrors: 1cup:1cup rubbing alcohol and water, 1 tbs white vinegar
Dishwasher detergent: 1tbsp:1tbsp baking soda and borax (aka "20 mule team" - laundry aisle)
Bathroom/kitchen/wood floor (all-purpose cleaner): 1 cup white distilled vinegar, 1/2 cup baking soda, you can also add some lemon juice.
Note: recently my cleaner ruined my marble by spraying chemicals on it. I was very upset of course and researched the proper way to clean marble. I discovered good old fashioned water and soap was best - no vinegar on marble!
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