This recipe is thanks to GoodEggs.com — from whom I found this lovely family Christmas dinner recipe and who delivered all of the necessary ingredients (farm fresh no less). It was easy to make, beautiful to serve, nutritious for body & soul, and very satisfying to eat.
Located in Phoenix at the Arizona Biltmore Resort, I attended the annual Health & Nutrition Conference from May 4-6, 2015. The conference is organized by Dr. Andrew Weil’s Center for Integrative Medicine at the University of Arizona College of Medicine. The conference assembles internationally-recognized researchers, clinicians, educators, and chefs whose work focuses on the interface between nutrition, healthy lifestyle, preventative care, and healing.
Dr. Andrew Weil with chef Rebecca Katz cooking for health – May 6, 2015
The conference was 2.5-days of intensive information dissemination and lively discussion — powered by nourishing food from chef Rebecca Katz (“the science and alchemy of YUM”). Most of the attendees who I met were doctors and nurses from all over the country (plus a few from Canada). Most of the medical professionals who I met are family/general care but I also met specialists in oncology, pain, and others. It was heartening to see their eagerness and dedication to providing integrative, holistic care to their patients. If these professionals can influence their patients and peers, I believe that there is real hope for improving the health and well-being of our nation.
The purpose of this blog post is to summarize some key messages from the conference. Conference presentations went in-depth into the science and research of matters such as microbiota, nitric oxide, gastrointestinal health, mitochondria, macronutrients, cardiovascular disease, diabetes, and more. Consistently, presenters (most of whom were doctors) advocated for essentially the same dietary and lifestyle recommendations. The high-level take-away is this… eat real food, not too much of it, exercise, and reduce stress. That said, the details are quickly complicated by disease, risk factors, time constraints, and real life. This post is about the associated recommendations and not the science and research behind them.
I have yet to find a store bought almond milk that can compete with homemade. I’ve been able to find some locally made products that are pretty close but crazy expensive. Making my own almond milk is a weekly ritual. It requires planning and is slightly tedious. When I take the first sip of freshly made almond milk, I’m reminded why I do it.
From “The Grain Brain Cookbook,” this recipe lives up to its name. It is seriously perfect roast chicken, and it’s as easy as it is scrumptious. The only issue is that you need to plan ahead. I’ve only prepared it using high-quality, grass fed and very fresh chicken, so I can’t vouch for the results with any other kind of bird.
Sometimes, I use this blog to keep track of recipes that people share with me. Here’s one from Nancy (“Nana”) Glazier.
“This AM on PBS there was a wonderful doctor, Dr. Joel Furhman with information about Macronutrients and Micronutrients in preparing and eating food to ward off disease. Have a great day…” Smiles Mom G
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After giving birth to Ruby (about two years ago), I started some bad eating habits. To be clear, I only claim that these habits are bad for me, because they make me feel like major crappola.
It starts with a couple of lenient gestures towards indulgence and convenience. Usually it starts with Soy Chai from one of the cafes in Fairfax. While not too sweet, they contain honey. Next comes chocolate. I allow myself a little. The next day, a little more. Pretty soon, I’m eating a bar of chocolate, albeit dark, every day. Soon, it’s cereal, cookies, chips, and crackers. So, I’m still eating healthy. But I’m snacking all day, and by dinner time, I’m craving red wine to take the edge off.
I don’t sleep well. I wake up tired. Eczema breaks out on the arms and legs. I’m more prone to anxiety, mood swings and headaches. When I hit rock bottom, I’m itchy all over and profoundly depressed. That’s what I mean by “crappola.”
Around that time of the month, I want chocolate!! I’ve also discovered that maca seems to help with my loopy hormones. But, I don’t want to consume sugar, so I can’t just grab a chocolate bar (or one of these Maca Cacao bars, which are low in sugar but still…). So, I created this simple shake.
This recipe was inspired by the “Brazilian Chicken Salad” from the Rockridge Market Hall in Oakland. Crunchy and bright, this salad is nutritionally-balanced, a complete meal all its own, and it’s incredibly easy to make.
I served it at Ruby’s first birthday party – a picnic in the park. It worked well for a small crowd, complemented by chips and guacamole.
Adam and Ruby enjoy ice cream from Fairfax Scoop
Adam is trying to avoid sugar. It’s like an alcoholic who wants to quit drinking. Sugar is his drug. On a typical day, he starts with a hot chocolate, grabs a cookie or two before lunch, has a glass of rice milk with dinner, and ends his day with a bowl of cereal. His low energy, chubby tummy (despite his otherwise slender frame) and tiredness (after eight hours of solid sleep) are all side effects of sugar’s evil ways. Now that I’m a mom, I see first-hand that we’re born with an innate sweet tooth. If we want it so much – and it seems like such a natural craving – then why is it so bad?
mood food project 