Cherry-Picking Your Fruit and Vegetables

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fresh is best, organic even better

I (Carol) signed up for the New York Wellness Guide Newsletter a few years ago, and always find something of interest. Here’s the linkto their site. They do a great job of scouring the web for lists pertaining to all-things-health and stress relief.

I’ve made note of this list each year, and hopefully you will find something of benefit below. I’ve cut-and-pasted the entire article, bracketed with quotations, so you know Mountaintop Acupuncture is not the source. And yes, buying organic gets quite expensive so we buy locally when available and use a veggie-wash on ALL our vegetables and fruit before cooking.

“The Environmental Working Group (EWG) is out with their annual “Shoppers Guide to Pesticides“ report. This includes The Dirty Dozen, a list of the fruits and vegetables likely to contain the highest amounts of pesticide residue. It features the Clean 15, a list of fruits and vegetables least likely to contain pesticides.

How this helps you: Choose organic produce when buying anything listed on The Dirty Dozen. And while we always encourage buying local and organic, if money’s tight, then it’s not going to kill you to buy conventional from the second group. As the EWG says, “The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.”
What’s new this year? Once again, apples, strawberries, and spinach are included in the Dirty Dozen. Blueberries and lettuce fell off the list, but cherry tomatoes and cucumbers are on there.
The Dirty Dozen for 2013
  1. Apples
  2. Celery
  3. Cherry tomatoes
  4. Cucumbers
  5. Grapes
  6. Hot peppers
  7. Nectarines (imported)
  8. Peaches
  9. Potatoes
  10. Spinach
  11. Strawberries
  12. Sweet bell peppers

Dirty Dozen Plus: Kale/collard greens and Summer squash

The Clean Fifteen for 2013
  1. Asparagus
  2. Avocados
  3. Cabbage
  4. Cantaloupe
  5. Sweet corn
  6. Eggplant
  7. Grapefruit
  8. Kiwi
  9. Mangoes
  10. Mushrooms
  11. Onions
  12. Papayas
  13. Pineapples
  14. Sweet peas (frozen)
  15. Sweet potatoes”

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At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice at The Highlands Ranch Medical Pavilion in Littleton, Colorado.

Insurance is welcome and accepted.

Filed Under: All Things Food, Health Tips, Nourishing You Tagged With: , , , , , , , ,

Tom’s Too-Thick-To-Drink Fruit Smoothie

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Too Thick to Drink Fruit Smoothie

As the title suggests, this smoothie is chock-full of fruit and added nutrients. The supporting players give the smoothie its body and complement the fruit flavors: you can actually taste the cherries and blueberries and banana separately. We make it so thick we use a spoon. The spoon will slow you down but gives the added benefit of allowing your body more time to absorb the gorgeousness of this anti-oxidant rich meal.

Please note: if a thick smoothie isn’t your thing, just add more (veggie) milk or juice to thin it out- you’ll still get the benefits and the yum body feel.

This smoothie is fantastic after a workout or as breakfast in the hot summer months. The additions are rough suggestions and change with what’s on hand, so feel free to add what you like best to make your own concoction.

 

Yields: 2 servings in 12 oz. glasses

Ingredients:

1 C blueberries (fresh or frozen)                               2 T Green Vibrance

1 C cherries (pitted fresh or frozen)                          2 tsps chia seeds (Mila)

2 bananas, ripened                                                2 tsps milled flax seeds

2 T coconut flakes                                                 2 tsps nutritional yeast

½ C soy, rice, or almond milk                                 2 tsps lecithin

½ C plain Greek yogurt, 0% fat

 

1.Slice bananas into a blender and add the milk liquid; puree until smooth.

2. Add the blueberries and cherries (Costco sells organic both) and puree or liquefy.

3. Add yogurt and all other ingredients and blend until everything is well incorporated.

4. Enjoy

 

Nutritional Notes:

The blueberries and cherries are full of antioxidants.

Green Vibrance is a green-based product made of powdered vegetables, fruit, and herbs- real food- to provide a whole host of nutrients and probiotics.

Chia and flax seeds contain high amounts of both Omega 3 and 6 from a plant source, which makes it more balanced, and trace amounts of minerals.

Nutritional yeast has a high percent of most of the B vitamins, and good amount of magnesium, both of which are highly beneficial to nervous system function.

Lecithin is a fat emulsifier and many claim its health benefits include reducing cholesterol, boosting liver function, fighting heart disease, and improving brain function, but we looked it up and the research to back these claims is inconclusive so far.

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At Mountaintop Acupuncture, we have over 30 years experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice at The Highlands Ranch Medical Pavilion in Littleton, Colorado.

Insurance is welcome and accepted

 

Filed Under: All Things Food, Cooking Basics, Health Tips, Nourishing You, Recipes, You Are What You Eat Tagged With: , , , , , , , , , , ,

Beets, Beet Greens, Orzo, and Feta Salad

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Just the balance of a few ingredients make this salad irresistible

Consuming beets is one way to increase hemoglobin in the blood, and since the hemoglobin molecule transports oxygen throughout the body, and oxygen provides the energy that needed for all metabolic functions, one might say more is better (in this instance). Since I (Carol) am never one to pass up something that serves a dual purpose, eating something that tastes good and is good for you, has resulted in adding this recipe to my repertoire, year-round.

In this beet salad, neither starch nor vegetable is the star. Rather, they each take supporting roles, and the sum is a light, satisfying, cooked salad that can be served as a side, as lunch, or as a snack. It can be served warm, room temperature, or cool. If you like to plan ahead, you can double the recipe and freeze half, for it holds up to defrosting well.

This recipe is derived from one I found on food52; I’ve adapted it because I simply am a lazy cook, and if there’s an easier way to shorthand a recipe, I will find it. That said, it still takes a little extra work to bring it together, but in the end, the blending of flavors and textures will make you forget all about that.

Yield: 4 servings

Ingredients:
2 pounds beets, removed from their stem and scrubbed cleaned and outside skin peeled, cut into bite-sized pieces
Beet leaves, rinsed well, center stem removed, and chopped
1 medium onion, sliced thin
2 cloves garlic, chopped
8 oz orzo pasta
4 oz. feta cheese
2 T Olive oil
¼ cup chopped almonds or walnuts (optional)

1. Place the beets in a saucepan and cover with water. Bring to a boil, lower the heat, and cook until done (can be pierced with a fork), about ½ hour.

2. Meanwhile, saute the onion and garlic in a heated, oiled pan until golden, then add the beet greens. Add a dash of water if you need to keep the vegetables from sticking to the pan. Put in large bowl and cover to keep warm.

3. When the beets are cooked, pluck them out of the water and place into the bowl, and put the orzo in the beet water (this will color them pink). Strain when done, add to the bowl, crumble the feta in, and mix well.

The ratio of ingredients is important to yield a salad that does not overwhelm with one flavor over the others. Two pounds of beets to ½ pound of orzo and 4 ounces of feta, which can be halved to 1: ¼: 2 is easy to remember once you’ve done this once or twice.

Beet, Beet Greens, Orzo, and Feta Salad

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At Mountaintop Acupuncture, we have over 30 years experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice at The Highlands Ranch Medical Pavilion in Littleton, Colorado.

Insurance is welcome and accepted.

Filed Under: All Things Food, Nourishing You, Recipes, You Are What You Eat Tagged With: , , , , , , , , ,

Preserving Hot Peppers

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hot peppers from the greenmarket

Update: Ha! Since I wrote this post we’ve moved to Colorado, where hot peppers abound. Costco has a pounds of scorched-and-peeled green chilies in the freezer section. Comparatively, the trend is just beginning to take hold in New York.

There’s something addictive about the inside-out flavor hot pepper can impart to a dish, and the greenmarket is full of them right now, so my thoughts (Carol) began to percolate about preserving them to have that flavor in the coming winter months.

Casting about for a proven method, it seems from reviews across the internet that the freeze-raw method is the most popular, but I tried two methods: the freeze-raw method with the small and skinny ones, and the roast-then-freeze method with the larger and rounder ones.

Preserving hot peppers takes minutes to prep. I recommend you use gloves to avoid the onerous effects you can get from even washed hands near your eyes, nose, or face.

1. Start by cleaning the peppers and letting them dry.

2. Cut off the ends, slice lengthwise, and remove the pulpy core and seeds.

3a. To freeze: place on cookie sheet or flat plate in batches and freeze, then put in a freezer bag for storage

3b. To roast, then freeze: place in 375-degree oven until darkened, about 1 hour, check every 20 minutes to be safe; skin while hot, let cool, and freeze as above

In both instances, freezing the peppers on the flat surface keeps them from sticking together for longer storage. Pack tightly to avoid the icy buildup that comes with months in the freezer.

Preserving Hot Peppers

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At Mountaintop Acupuncture, we have over 30 years experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice at The Highlands Ranch Medical Pavilion in Littleton, Colorado.

Insurance is welcome and accepted.

Filed Under: Nourishing You Tagged With: , , , , ,

The Nuts and Bolts of Carbohydrates

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complex carbs: grains, seeds, nuts, and vegetables

complex carbs: grains, seeds, nuts, and vegetables

Carbohydrates are our primary source of energy and dietary fiber. Carbohydrates are also intrinsically involved in many biologic processes.

It’s no accident that when we are hungry, we reach for carbohydrates, for carbohydrates are the form of energy our bodies prefer and digest first:

-Our cells prefer using carbohydrates to enter into the KREBS cycle, a complicated metabolic process that yields THE energy molecule, ATP

-Our bodies prefer carbohydrates as the energy source because those calories are structurally easier to get to than fats or protein

-Amylase is the enzyme in saliva that begins the breakdown process of carbohydrates into its usable units as sugars

In the context of nutrition, carbohydrates are referred to as simple or complex
-Simple carbohydrates
—monosaccharides = 1 sugar molecule; glucose and fructose are monosaccharides
—disaccharides = 2 sugar molecules = 1 glucose and 1 fructose; lactose and sucrose are disaccharides

-Complex carbohydrates
—polysaccharides = many monosaccharides joined by chemical bonds into chains and branches
—oligosaccharides = 2-10 monosaccharides joined by chemical bonds into chains and branches

Complex carbohydrates provide a higher quality source of energy with a longer breakdown process, which slows the onset of hunger and stabilizes blood sugar levels.

The plant sources of complex carbohydrates provide dietary fiber:
-The cellulose in the plant wall has polysaccharides and oligosaccharides
—The polysaccharides portion is made of insoluble fibers, and because humans lack the enzyme to digest cellulose, this material passes through the digestive tract nearly intact, helping to eliminate other toxins from the body with it

—The oligosaccharides can break down; they are the food source for the micro- flora in our digestive tract

-Compounds from plants are used in our cellular functioning and systemically
— Lower cholesterol, anti-cancer, antibacterial, antifungal and antiviral; bind to specific hormones that are in excess to clear the body of them and eliminate with solid waste; reduce hunger cravings
-Compounds from plants are commonly used in industry
—As thickening and binding agents for a multitude of products, from ice cream to pharmaceutical gels

Carbohydrate Digestion, Assimilation, and Synthesis
The storage carbohydrate in animals is glycogen. When not utilized by the body, carbohydrates are stored as glycogen in the liver and in the muscles. Leftover leftovers are stored as fat.

Recommended Amounts
Age, gender, general constitution, and activity levels vary from person to person, so recommending the proportions of protein, fat, and carbohydrate in the diet isn’t possible.

For every gram of carbohydrate you consume, you get 4 calories of energy- this is true for any type of carbohydrate. Here’s a link that gives you a general guideline of amounts for you, including vitamins and minerals for you, based on age, gender, and activity level.

At Mountaintop Acupuncture, we will review of your diet to figure out what your dietary needs are, and offer feedback and suggestions after assessing your condition, health history, and general constitution.

http://mountaintopacupuncture.com/the-nuts-and-bolts-of-carbohydrates

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At Mountaintop Acupuncture, we have over 30 years experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice at The Highlands Ranch Medical Pavilion in Littleton, Colorado.

Insurance is welcome and accepted.

Filed Under: All Things Food, Health Tips, Integrative Medicine, You Are What You Eat Tagged With: , , , , , , , , , , ,
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