Health for life

Weve all been there with our parents – the same ol restaurant, with the same ol menu– because theyre reluctant to try something new, strange, or simply unappealing. And theres nothing intrinsically wrong with that, per se. People like what they like, and odds are, your parents eating habits have been pretty set for decades.

But wouldnt it be nice to try something else for a change?

Convincing your folks to move on to new cuisines and cultures can be a wonderful experience for all involved, and not just because kimchee is awesome. "Ethnic" foods, or foods found outside your traditional cuisine, are frequently:

• Less expensive: When HOTUS and I order Chinese takeout, we can turn $15 into dinner that night and lunch for the office the next day. While not as cheap as home cooking, its darn comparable.
• Healthier: Okay, so the ghee (clarified butter) in Chicken Korma wont put it on the happy side of the Eat This, Not That list, but non-traditional dishes can often pack in vegetables, lean cuts of meat, and healthy oils. Compared especially to most American-style restaurant meals, ethnic food is frequently a lighter choice.
• Educational: By eating foods outside of your customary cultural cuisine, youre exposing yourself to a new world of ingredients, flavor combinations, and styles of preparation, which you can then implement at home.
• Delicious: Mmm. Take two bites of baba ghanoush and call me in the morning.

But then again, were not talking about you here, are we? Were talking about your parents – wonderful people, to be sure, but not necessarily the most daring of eaters. So, how can you get your beloved Ma and Pa to dig into falafel, injera bread, and even sushi (or "bait," as a certain family member calls it)? Try five these strategies:

1) Pay for it. Sometimes, older folks (actually, any folks) simply dont want to blow money on something theyre not sure theyll like. So, pick an inexpensive restaurant and treat em. Think of it as an adventure you dont need hiking boots for.

2) Start at home. Prepping a meal for mom? Throw in a teriyaki side dish or a plate of pierogies. By surrounding a new food with ones she likes, it may seem more approachable.

3) Order a gateway food. Introducing your parents to a mild dish – one with a less-assertive flavor, similar to a recipe they might already love. Pad Thai is way Americanized, but its an effective tool for getting reluctant eaters into more daring Thai Food. For me, lassis and samosas were the gateway dishes to a lot of delicious Indian cuisine.

• SPECIAL NOTE: This can be a way effective strategy for people with an aversion to spice, which was probably the most-cited fear in yesterdays Ask the Internet comments. Feeding your parents a super-mild quesadilla proves to them that all Mexican food isnt a five-alarm chili, which could encourage them to attempt other dishes.

4) Embrace media. This might sound lame (I hope not), but for many folks, seeing a dish in a magazine, on a TV show, or at the movies – when its been styled and served in the best possible light by super-attractive people – can make it seem tremendously appealing. I wonder how many parents wanted an Italian meal after watching Julia Roberts slurp spaghetti in Eat Pray Love? Or how many folks decided Indian food could be super-awesome after 30 minutes of Aartis Party? Or how many moms and dads tried matzoh ball soup for the first time after seeing a glossy photo in Saveur? Probably a lot.

5) Know when to accept defeat. My dad will never, ever, ever develop a love of curry, no matter how many "mmm … slurp … ahhh" sounds I make while eating a big ol bowl of it. And that is totally, 100% fine. Not everyone has similar tastes, and pushing a loved one too hard can (seriously) get pretty annoying. Food should be a joy, not a struggle. Move on.

Opening parents - and anyone, really - up to new cuisines, and as a result, new cultures, is something from which we can all benefit. Happy eating.

Readers? Comments? Questions? Suggestions? Fire away.

~~~

If you enjoyed this read, you might also dig:

• Healthy Takeout on a Budget
• Learning to Love Foods You Hate: A How-To Guide for Frugal Eaters
• Serving Sizes and Portion Control: A Primer

Three naturopathic physicians share insight on why and when to detox, what type of detox program is right for you, and 10 ways to start.

"The body has its own natural healing system "Detoxification enhances this system,"

How Does Detoxification Work?
Basically, detoxification means cleaning the blood. It does this mainly by removing impurities from the blood in the liver, where toxins are processed for elimination. The body also eliminates toxins through the kidneys, intestines, lungs, lymph and skin. However, when this system is compromised, impurities arent properly filtered and every cell in the body is adversely affected.
A detox program can help the bodys natural cleaning process by:


1) Resting the organs through fasting;

2) Stimulating the liver to drive toxins from the body;

3) Promoting elimination through the intestines, kidneys and skin;

4) Improving circulation of the blood; and

5) Refueling the body with healthy nutrients.
"Detoxification works because it addresses the needs of individual cells, the smallest units of human life," says Bennett.

How Do You Know if You Need to Detoxify?

Bennett suggests that everyone should detox at least once a year. A short detoxifying program is generally safe; in fact, scientific studies show that a detox is beneficial for health. However, Bennett cautions against detoxifying for nursing mothers, children, and patients with chronic degenerative diseases, cancer or tuberculosis. Consult your health care practitioner if you have questions about whether detoxing is right for you.
Today, with more toxins in the environment than ever, "its critical to detox," says Linda Page, N.D., Ph.D., the author of Detoxification (Healthy Healing Publications). Page recommends detoxing for symptoms such as unexplained fatigue, sluggish elimination, irritated skin, allergies or low-grade infections; bags under the eyes; a distended stomach even if the rest of your body is thin; menstrual difficulties; or mental confusion.

Where Do You Begin?

First, lighten up your toxin load. Eliminate alcohol, coffee, cigarettes, ined sugars and saturated fats, all of which act as toxins in the body and are obstacles to your healing process. Also, minimize use of chemical-based household cleaners and personal health care products (cleansers, shampoos, deodorants and toothpastes), and substitute natural alternatives.

Another deterrent to good health is stress, which triggers your body to release stress hormones into your system. While these hormones can provide the "adrenaline rush" to win a race or meet a deadline, in large amounts they create toxins and slow down detoxification enzymes in the liver. So its a good idea to detox stressful life situations along with detoxifying your body. Yoga and meditation are simple and effective ways to relieve stress by resetting your physical and mental reactions to the inevitable stress life will bring.

Which Detox Program is Best for You?

There are many detoxification programs, depending on your individual needs. Many programs follow a 7-day schedule because, as Bennett explains, "it takes the body some time to clean the blood." His program involves fasting on liquids for two days, followed by a caully-planned five-day diet to allow the digestive system to rest. He also advises supplements, herbs, exercise, and practices such as dry-skin brushing and hydrotherapy to enhance circulation.

Page recommends a 3-7 day juice fast (drinking only fresh fruit and vegetable juices and water) as an effective way to release toxins.
Other popular detoxing programs include:
•Cleansing supplement packages, which generally contain fiber, vitamins, herbs and minerals. There are several safe products on the market, with easy-to-follow instructions.

•A routine of drinking only water one day each week — an ancient practice of many cultures.

10 Ways to Help Your Body Detoxify

After a detoxification program, you can cleanse your body daily through diet, supplements and lifestyle practices.

1. Eat plenty of fiber, including brown rice and organically-grown fresh fruits and vegetables. Beets, radishes, artichokes, cabbage, broccoli, spirulina, chlorella, and seaweed are excellent detoxifying foods.

2. Cleanse and protect the liver by taking herbs such as dandelion root, burdock and milk thistle, and drinking green tea.

3. Take vitamin C, which helps the body produce glutathione, a liver compound that drives away toxins.
4. Drink at least 2 quarts of water daily.
5. Breathe deeply to allow oxygen to circulate more completely through your system.
6. Transform stress by emphasizing positive emotions.
7. Practice hydrotherapy by taking a very hot shower for five minutes, allowing the water to run on your back. Follow with cold water for 30 seconds. Do this three times, and then get into bed for 30 minutes.
8. Sweat in a sauna so your body can eliminate wastes through perspiration.
9. Dry-brush your skin or try detoxifying patches or detox foot spas / foot baths to remove toxins through your pores. Special brushes are available at natural products stores.
10. What is the most important way to detoxify? "Exercise," says Bennett. "Yoga or jump-roping are good. One hour every day." Also try qigong, a martial-arts based exercise system that includes exercises specifically for detoxifying or cleansing, as well as many other exercises with specific health benefits.

Perhaps you bent the wrong way while lifting something heavy. Or youre dealing with a degenerative condition like arthritis. Whatever the cause, once you have low back pain, it can be hard to shake. About one in four Americans say theyve had a recent bout of low back pain. And almost everyone can expect to experience back pain at some point in their lives.

Chill it. Ice is best in the first 24 to 48 hours after an injury because it reduces inflammation, says E. Anne Reicherter, PT, DPT, PhD, associate professor of Physical Therapy at the University of Maryland School of Medicine. "Even though the warmth feels good because it helps cover up the pain and it does help relax the muscles, the heat actually inflames the inflammatory processes," she says. After 48 hours, you can switch to heat if you per. Whether you use heat or ice -- take it off after about 20 minutes to give your skin a rest.
Keep moving. "Our spines are like the rest of our body -- theyre meant to move," says Reicherter. Keep doing your daily activities. Make the beds, go to work, walk the dog. Once youre feeling better, regular aerobic exercises like swimming, bicycling, and walking can keep you -- and your back -- more mobile. Just dont overdo it. Theres no need to run a marathon when your back is sore.
Stay strong. Once your low back pain has receded, you can help avert future episodes of back pain by working the muscles that support your lower back, including the back extensor muscles. "They help you maintain the proper posture and alignment of your spine," Reicherter says. Having strong hip, pelvic, and abdominal muscles also gives you more back support. Avoid abdominal crunches, because they can actually put more strain on your back.
Stretch. Dont sit slumped in your desk chair all day. Get up every 20 minutes or so and stretch the other way. "Because most of us spend a lot of time bending forward in our jobs, its important to stand up and stretch backward throughout the day," Reicherter says. Dont forget to also stretch your legs. Some people find relief from their back pain by doing a regular stretching routine, like yoga.
Think ergonomically. Design your workspace so you dont have to hunch forward to see your computer monitor or reach way out for your mouse. Use a desk chair that supports your lower back and allows you to keep your feet planted firmly on the floor.
Watch your posture. Slumping makes it harder for your back to support your weight. Be especially caul of your posture when lifting heavy objects. Never bend over from the waist. Instead, bend and straighten from the knees.
Kick the habit. Smoking can increase your risk for osteoporosis of the spine and other bone problems. Osteoporosis can lead to compression fractures of the spine. One study found that smokers are about a third more likely to have low back pain compared with nonsmokers.
Watch your weight. Use diet and exercise to keep your weight within a healthy range for your height. Being overweight puts excess stress on your spine.
Try an over-the-counter pain reliever. Anti-inflammatory drugs such as ibuprofen (Advil, Motrin), naproxen (Aleve, Naproxyn), and aspirin can help reduce back pain and swelling. Acetaminophen (Tylenol) is another over-the-counter option for pain management. Be sure to check with your doctor or pharmacist about any interactions over-the-counter pain relievers may have with other medications you are taking. People with a history of certain medical conditions (such as ulcers, kidney disease, and liver disease) should avoid some medicines

Are you looking for acne solutions that really work? The good news is, whether youre a teenager or an adult suffering from acne, you dont have to live with it. Here you can find 10 super easy and effective ways to get rid of acne.

1. Do not pick, press or rub your pimples. These actions actually increase the sebum production and rupture the membranes below your skin. The infection and sebum will spread underneath your skin and cause more pimples. Also, you risk increasing the chances of leaving scars on your face.

2. Wash your face twice a day using a mild soup. It is even better if you can buy sulfur-based soap especially for acne. If your skin is too oily, use a soap with benzoyl peroxide. Do not use rough sponges, brushes, or anything similar on your face. You shouldnt, however, over-wash your face because it will actually stimulate your sebaceous glands to produce more sebum which will increase your acne.

3. Check if it is because of the food. For many people, food allergy can cause very serious acne condition. You should avoid eating too much oily and spicy food. Recent studies have shown that acne can also be caused by milk which contains hormones as well as seafood with relatively high levels of iodine. If possible, cut down on those foods. Other foods you may consider avoiding are: sugar, dairy products, deep-fried food, meat, nut butters, etc. On the other hand, it is believed that green vegetables, vegetable juices and foods rich in zinc can help alleviate acne condition.

4. Drink more water every day. "Eight glasses of water a day can keep acne away." says Jennifer Thoden, a respected acne expert. The reason is that water can carry waste material out of our body and it really helps heal and prevent acne flare-ups.

5. Do not wear makeup if possible. Makeup products can clog your pores, cause more blackheads and pimples. If you have to wear makeup, make sure it is water-based. Be sure to clean your makeup brushes regularly and cleanse your skin before you sleep.

6. Do not use oily products. Avoid products such as hair pomades, intense oil-based facial moisturizers, and oily cleansers.

7. Keep your face clean. Do not rest your chin on your hands or constantly touch your face. Regular shampoo your hair and keep it off your face, especially when you sleep.

8. Exercise moderately as it helps in blood circulation and elimination of toxins.

9. Stay stress-free. Studies have shown that stress not only worsens acne flare-up, it also worsens the overall skin condition. Talk to your friends, listen to your favorite music, or take a walk in the park. There are many things you can do to be stress free.

10. Get Sunshine and fresh air. Sunshine stimulates vitamin D in the body, an essential vitamin for healthy skin. Fresh air and sunshine can also reduce stress (tip #9) and increase oxygen to the skin. Dont get burnt in the sun though. Burnt and heavily tanned skin forms a layer on the skin that doesnt exfoliate quickly enough and can lead to blocked pores.

Article by : Nicholas Ahern

Article Source : 10 Easy and Natural Ways to Get Rid of Acne

Whether youre a seasoned athlete, a weekend warrior, or totally laid-back when it comes to exercise, knowing how to protect your knees from damage can mean the difference between a fulfilling lifestyle and longterm, strained mobility.
"Suddenly, I heard a pop and it felt like my knee bent sideways. The pain was so bad I just fell and crawled away
The Los Angeles fashion designer who skates under the name Iron Maiven tried to keep going. "I took one more stride and my knee just let go again. The doctor immediately said, I think you tore your ACL."
Piplica had experienced some warning signs during her previous season of skating as captain of her team, but she ignored them for the most part. "I had tremendous pain in my leg anytime Id squat down so I just kept my right leg straight. But I never saw a doctor for it. I just assumed, Im in a contact sport and this is what
happens,”

Knee deep: A complex and vulnerable joint

Her torn ACL diagnosis confirmed, Piplica quickly learned how susceptible the knees can be to injury. According to the American Academy of Orthopaedic Surgeons, these joints are responsible for sending nearly 15 million Americans to the doctor every year.
And its not just athletes who suffer. Knee problems can happen to anyone.
"Because theyre the main hinge between the ground and the rest of your body, the knees serve as your wheels that get you around and allow you to be active,” says University of Pennsylvania orthopedic surgeon and sports medicine specialist Nicholas DiNubile, MD. "Life can really go downhill when you damage your knees,” says DiNubile, who is a spokesman for the American Academy of Orthopaedic Surgeons and author of FrameWork - Your 7-Step Program for Healthy Muscles, Bones and Joints.
Bound by an intricate system of ligaments, tendons, cartilage, and muscle, the knee is highly prone to injury. Its a complex hinge where the femur (thigh bone), tibia (shin bone), fibula (next to tibia) and kneecap all come together.
"Its hard to find the right balance between mobility and stability; the knee needs to move back and forth, twist a little, and pivot too,” DiNubile says. The knees ligaments can tear, its tendons can swell up, osteoarthritis can take hold, and even everyday wear and tear can ruin a perfectly good set of knees.
Here are six pitfalls you can avoid to save your knees.

1. Ignoring knee pain.

An occasional ache here and there is common.  "But knowing when you can and cant ignore pain is key,” says sports medicine specialist Jordan Metzl, MD, from the Hospital for Special Surgery in New York City.
Metzls rule of thumb: When the pain limits your ability to do what you normally do, you need to have it checked out.
"If your body is sending you signals, you need to listen to them.  If they persist, you need to have it checked out
For Piplica, exploratory surgery revealed a torn meniscus she had endured in the past -- unbeknownst to her -- followed by the more recent ACL tear.
"In hindsight, maybe that first injury could have been repaired earlier, although I dont know if I could have avoided this one altogether,” she says.  "At least I would have been more caul."

2. Being overweight.

Every pound of body weight yields five pounds of force on the knee, so even 10 extra pounds can put a considerable load on those joints.
Being overweight also increases your chances of osteoarthritis in the knee, a common and often disabling form of arthritis that wears away the knees cushiony cartilage.   Excess pounds also cause existing arthritis to worsen more rapidly.  According to the CDC, two out of three obese adults suffer from knee osteoarthritis at some time in their life.
Although diet and exercise are critical for weight loss, its a double-edged sword.
"If your knees hurt, its harder to lose weight through exercise,” says Metzl.  So he recommends activities that go easy on the knee.
For example, opt for a stationary bike over running on the treadmill, and walk on a flat surface instead of hilly turf.  If youre a die-hard treadmill fan, then go for longer sessions of walking punched with brief intervals of brisk walking or running every three to five minutes, DiNubile says.

3. Not following through with rehab and rest.

The rest and rehabilitation period after a knee injury is critical to avoiding future pain or reinjury.  Depending on the type of damage and treatment, recovery could last anywhere from a couple of weeks to several months.
"During the rehab period, you need someone to help you tell the difference between something that just hurts, and something thats going to do you harm,” says DiNubile.
He tells WebMD that many of his young athlete patients are too eager to return to regular play as soon as they stop limping.  He advises patients to work with an orthopedic surgeon, a sports medicine physician, a physical therapist, an athletic trainer, or some combination of these pros, in order to ensure proper focus is placed on gradually strengthening the knees.

4. Neglecting your ACL.

One of the most commonly injured ligaments in the knee, the anterior cruciate ligament (ACL) is responsible for about 150,000 injuries in the U.S. every year.
As Piplica learned firsthand, sports like roller derby that involve quick cuts, twists, and jumping, put the ACL at higher risk for rupturing.  More traditional high-risk sports include soccer, basketball, football, and volleyball.
Women in particular have a two- to eight-times higher risk for ACL tears compared to men, mainly because the way women naturally jump, land, and turn puts greater strain on the ACL.
These specialized techniques are effective in reducing risks of knee injury by almost one-half, according to a 2010 review of seven neuromuscular training studies.
"Given what we know in how useful it can be in reducing ACL tears, its irresponsible of coaches and parents to not require athletes to undergo neuromuscular training,” says DiNubile.
He recommends that athletes of any age who play ACL risk-prone sports should seek help from an athletic trainer or other trained professional to help avoid this debilitating injury.

5. Overdoing it.

"You make gains in fitness when you work hard and then allow your body to recover.  You cant do a hard workout every day," Metzl says.
A sudden increase in intensity or duration of exercise can cause overuse injuries from repetitive strain.  Tendonitis and kneecap pain are common symptoms in the knee.
Pushing too hard is also related to overtraining syndrome, a physiological and psychological condition among athletes in which they exceed their ability to perform and recover from physical exertion, often leading to injury or lowered performance.
Be sure to include stretching exercises before and after working out.  And follow hard training days with easy ones so your body can recover. 

6. Overlooking other muscles around the knees.

Weak muscles and lack of flexibility are primary causes of knee injuries, according to the Mayo Clinic.  When the muscles around the kneecap, hip, and pelvis are strong, it keeps the knee stable and balanced, providing support by absorbing some of the stress exerted on the joint.
DiNubile stresses the importance of building the quadriceps and hamstring muscles, as well as proper strengthening of the bodys core muscles, including the obliques, lower back muscles, and upper thigh.
His favorite tool to help accomplish this strengthening is a Swiss medicine ball. Other exercises to try are knee extensions, hamstring curls, leg presses, and flexibility exercises.
Piplica recalls realizing just how weak some of her leg muscles were.
"Roller girls are striding out so much with their outer leg muscles, but we arent necessarily working our inner knees," she says. "I remember when I would run for exercise, my calves and shins would hurt so bad. That surprised me, because I thought if anything was strong, it was my legs.”
Piplica says she wishes she had been better educated about crosstraining activities for roller skaters, and what muscle groups they need to focus on to keep their knees healthy.
As she awaits surgery to repair her torn ACL,  that her perspective on long-term care for her knees has definitely changed.
"Half of me is frustrated about not being able to skate sooner, but the other half knows how important it is to get better so I dont do this again.  Im 27 years old with a serious knee injury preventing me from moving around.  So I need to look beyond just skating, skating, skating.  I dont want to have knee problems when Im 40 or 50 because Im not giving my body the kind of attention it needs right now

Is it too late to still be wishing happy new years? Well, it’s my first column of 2011, so I hope no one will mind if, two weeks into January, I’m still talking about it.

From Flickrs apocs

Two weeks into January, you say? And how many broken resolutions?

I’m not a huge fan of New Year’s Resolutions. I think January 1 is an arbitrary start date that might not match up with actual good timing. Take the chestnut of a resolution to eat better and work out more – why not time this with the time of year that’s actually conducive to activity and healthy eating? In the depths of winter our bodies want to store fat, its cold and snowy outside and, at least in the Northern Hemisphere, vegetables are wan and flavorless. You want to lose weight? Talk to me in June.

Waah, but I need to be bikini-ready already by then! Who exactly is telling you you’re not bikini-ready now? That’s another problem with New Year’s Resolutions – the outside pressure. We’re told it’s the time to make commitments, and so we leap in, and then berate ourselves for falling short. But what else should we expect when the drive to change hasn’t come from within ourselves?

Also it’s an easy way for gyms to sell more memberships.

On the other hand, though, sometimes we need an arbitrary impetus for change. Something that says, Hey, evaluate! And change what needs changing! One of my good friends made a resolution two years ago to set aside at least one night every week as a free night – no plans, no commitments. (This friend works in the music industry, where nighttime commitments are rampant, and is a generally popular guy.) Not only did he keep this resolution but it so improved his life that now, years later, the free night is a solid institution.

Don’t make resolutions for resolutions’ sake. But if the swooping tide of reevaluation and reinvention that comes with the new year inspires you, go for it! Just make sure you’re excited and inspired about your plans, and that your goals are not unattainable. Impossible or awful goals – to drop 20 pounds in a month, switching from a McDonalds diet to strict raw foodism – are just a set-up for disappointment and self-flagellation down the line.

In the spirit of positive, attainable change – and the spirit of this column! – I’ve put together what I hope will be a helpful and inspiring list. These aren’t commandments or edicts, just steps you can choose to take. You can choose a couple of items on the list as goals for yourself, or just keep them in mind next time you hit the supermarket (or farmers market). Figure out what’s important to you, what you might want to change, and how you can reasonably reach those goals.

1. Rethink Your Meat.
One of the strongest environmental impacts you can make with your food choices is what meat you eat, and how much. Conventional industrial meat production is, in a word, not-so-good. It’s not-so-good for the environment, it’s not-so-good for workers, and it’s not-so-good for animals. (I don’t think there’s anything morally wrong with killing animals for meat; I do think it’s horrible to make animals live miserable lives of suffering leading up to the slaughter.) And yes, human beings evolved to eat meat. But not miserable chickens that live immobile in cages, pecking out their own feathers, eating nothing but cornmeal and animal byproducts.

From Flickrs stickeresq

Industrial meat also has a markedly different nutritional profile than wild or pastured meat – the balance between Omega-3s and -6s swings way towards the 6s, which is not what your body wants – and animals who eat real food, rather than food-like sludge, taste better, too! Pastured, humanely-raised meat is, yes, more expensive. As it should be! Don’t skimp here. Buy less meat, and choose to spend your money on higher-quality, tastier, more ethical stuff. Dairy and eggs (also from happy-animal farms!) and plant proteins are cheap, good for you, and delicious.

2. Process Food Yourself.
Think about what goes into processing a processed food. All of the ingredients must be collected; any additives, preservatives, flavorings, or nutritional enrichments must be either derived or created themselves. The food is processed – mixed, cooked, prepared – in a factory. The food is packaged – plastic is made, trees are turned into cardboard, paints are applied to the label. The food has to be tested – the recipe was devised in a lab, and nutritional information has to be determined for the label. Odds are the food is marketed – someone designed its package and a marketing campaign; time is bought for television commercials, ad space is purchased in magazines, coupons are sent to you in the mail. Then the food is packed and driven – possibly in a rigerated truck – to a warehouse, and then to your supermarket. Now think about how much of the dollars you spend on that processed food is going toward quality ingredients, and how much of your money is going to… everything else.

There is no question that for a little more time in the kitchen, you get so much more bang for your buck with unprocessed foods. And I mean your literal buck, but also your nutritional buck and whatever metaphorical bucks this is all costing Earth. Unprocessed foods are closer to what our bodies evolved to eat. They are more nutritious, and their nutrients – naturally-occurring rather than added later on – are in better forms for our bodies to absorb. Also, who knows what undiscovered chemicals and compounds are in kale that haven’t been discovered yet and distilled into vitamins?

Eat real food and your body will thank you. You’ll notice a difference in your wallet, too. Even something as simple as shredding your own cheese rather than buying a bag already done – it’s cheaper per ounce and you skip the weird powdery coating that stops shredded cheese from sticking – makes a difference on every count.

3. Cook
So what do you do without processed food, just a pile of raw ingredients in your kitchen? Cook! There’s no better way to control what you eat than to cook your food yourself. Don’t trust the folks at Lean Cuisine to do it for you. Not only will you save money by starting with raw ingredients, but you’ll have way more control over exactly what you put in your body. Do you feel best eating a high-fat, grain-free diet? (Lots of people do!) Then pour on the coconut oil and enjoy! Would you rather focus on fresh fruits and vegetables? Bust out the blender and skip the Jamba Juice smoothies. You can decide if your home is powered with wind energy – no promises for the restaurant down the street. And how much salt did they put in your soup? When restaurants serve us giant portions, we’re inclined to finish them. Take responsibility here by taking control. And then have the satisfaction of knowing that you can make your own food.

From Flickrs Nataliemaynor

4. Eat with the Seasons.
I love shopping at the farmers market, but it’s not for everyone – it takes time, can be crowded, and seasonal eating can be limiting. (I’ll sing the greenmarket’s praises in August, but let’s talk about the onions, apples, and potatoes we’ll be seeing all winter.) Luckily, this is not an all-or-nothing deal. You can eat seasonally with supermarket produce and still do good for your bank account, body, and tastebuds. Compare a January tomato with one in July – even at ShopRite there’s a huge difference. And that taste (and color!) is indicative of more nutrients, too. If there’s no local food this time of year for you, consider just eating food from within your country, or your own hemisphere. Food’s cheaper and tastier in its proper season, and when it comes from closer by as well.

5. Enjoy!
Its frightfully easy to get so caught up in worrying if our food is healthy, cheap, and good for the planet that we forget what else food is supposed to be: delicious! A meal is more than calories and nutrients, more than a grocery store receipt. A meal is a sensory pleasure, and a social one as well. If your approach to cooking is pure drudgery, itll never last, and youll find yourself at the drive-through before you know it.

Figure out how to incorporate what makes you happy into your healthy eating plan. Once in a while, round out your healthy protein and veggies with some Doritos. Give yourself permission to enjoy that occasional Chinese food delivery, or splurge on a delicious meal out. Buy an avocado even if its come from halfway around the world.

Dont beat yourself up for failing to meet some lofty goal. Recognize and celebrate the ways youre good to yourself – do you nourish yourself with healthy food, are you conscious of spending, do you take responsibility for how your choices impact the environment? Awesome. Now make sure youre enjoying yourself – and your food – as you go.

~~~

If you liked this piece, youll surely dig:

• Food Money Matters: Why Healthy Eating Doesnt Have to Be Expensive
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do
• Vintage Cookbook Hoedown: The Quick Cook Book (1961)

When I was a teenager, I daydreamed of the bohemian artists life I would lead some day. I pictured my lover and I dining and drinking with friends in a Greenwich Village flat, speaking passionately of film and music and politics and theater and Art with a capital A. Smoke from our clove cigarettes swirled up to the sky light; sounds of laughter and genius tumbled out onto the sparkling city street.

My grown-up life is not quite the beatnik fantasy Id imagined, but its not as far off as I realized. Last week, CB and I shared a delicious meal with our friends M and R and their friends J and G. We spoke passionately of zombie movies and intellectual property law and world travel and SpiderMan: Turn Off the Dark. Beer swirled in glasses; the food was as brilliant as the company.

Our party was evenly split down food lines: three omnivores and three vegetarians. M prepared a meatstravaganza for the omnivores - Mario Batalis proscuitto-wrapped skirt steak flanked by pancetta. She also set out a delicious array of salads and vegetarian side dishes that could have fed twice as many.

I was tasked with the vegetarian entree, but something about my assignment made me nervous. Its rare that I cook for strangers, or that I make an "entree." Im more of a grain/bean/green vegetarian: one pot, three ingredients, one full belly. I wanted my dish to be special, so I knew I should make something Id made before.

I turned to Mark Bittmans Parsnip and Wheatberry Pie with Phyllo Crust, a variation of which Id vowed to never make again. Phyllo and I didnt get along very well that one time, but oh, its tasty and damn impressive. I would give it another go.

Against my better judgment, I stopped at the grocery on my way to Ms for ingredients: frozen phyllo dough, wheatberries, etc. Planning ahead is not my strong suit. Turns out wheatberries need an overnight soak and three hours to cook before edibility, so I made a last-minute adjustment: kasha.

In the vegetable aisle, I was seduced by the sweet potatoes and right to believe they would add a delightful sweetness to the nutty kasha and peppery parsnips.

Phyllo dough is labor intensive and decadent, by virtue of just how much butter (or oil) it takes to make it work. But oh Man Ray, its certainly worth the splurge on occasion. Frozen phyllo dough needs to be defrosted overnight in the rigerator (trust me). Those thin sheets of dough will tear if not fully thawed before handling.

And Mark Bittmans not kidding when he tells you youll need 1/2 cup of melted butter to lubricate 8 to 12 layers of pastry. I thought I could cut back on the fat, but my frugality just kept me running back and forth to the microwave.

But oh, those two hours of preparation and sweating over paper-thin sheets of dough were worth it. The pie was a smashing success. J and G were thrilled with our extravagant entree, and the omnis were just as impressed. M shared that she and R savored the lonely leftover slice the next day.

Light, buttery, and flaky, the delicate crust highlighted the earthy flavors of the filling, and the provolone cheese gave a pungent kick. Just a hint of thyme balanced the scales.

The filling was so delicious, I wanted to make the pie again immediately; but phyllo pie seems a bit out of reach for a Monday night supper. A couple of frozen whole wheat pie crusts saved the day, cutting prep time nearly in half. What took me two hours to prepare in phyllo took less than one episode of RuPauls Drag Race (45 minutes) with frozen pie crust from the market (or homemade, if youve got the energy or extra few minutes). I still had to defrost the suckers, but only enough to make a top crust out of a bottom, and that can be done while the rest of the prep is happening.

The work-a-day version came out looking a little more like a succubus than its light and flaky phyllo counterpart, but it tasted just as delicious, even sans butter and cheese. There was no savings in the calorie or fat departments, but this savory pie makes for a delicious departure from the quotidian. The sweet and nutty filling pairs beautifully with a hearty whole wheat crust and makes a terrific pot pie alternative.

Whether you wax philosophic with friends over layers of phyllo or catch up on your reality TV with pie dough, Sweet Potato, Parsnip and Kasha Pie will make you grateful for the dream youre living.

~~~~

If this recipe tips your canoe, swim on over to:

• Savory Squash Pie
• Kasha with Root Veg and Dill
• Vegetarian Shepherds Pie

~~~

Sweet Potato, Parsnip and Kasha Pie
adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6


Filling:
1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste
1/2 cup provolone, grated (optional)

Phyllo Crust:
8 to 12 sheets phyllo dough, thawed overnight
7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR
Traditional Pie Crust:
2 whole wheat pie crusts, thawed

Instructions
Preparation:
Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation
5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry youve placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation
5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations
1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46
1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16
1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08
2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36
2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68
1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
pepper: negligible calories, fat, fiber, protein, $.02
1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48
8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84
7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05
OR
2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39
TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82
TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84
PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Today, we continue our May Top 10 series by addressing a popular topic in both the food and personal finance blogospheres: eating less meat.

“Why in the good name of Bea Arthur would I want to eat LESS meat?” some might ask. “I don’t get enough bacon as it is. Plus, humans were meant to be carnivores, right? Otherwise, how do I explain the dead alpaca in the fridge to my kids?”

Well, sweet reader. We come not to demonize meat, but to praise consuming it in moderation. Because when raised right and chomped sensibly, beef, chicken, pork, lamb - maybe even that alpaca - can be pretty good for you. What’s more, it’s good for your wallet, your children, the Earth, the moon, the universe, other universes, the multiverse, the Rebel Alliance, Hoth, Dagoba- … Sorry. Got carried away there.

Following that line of reasoning, here are 10-plus strategies for reducing your meat intake. Some are well known. Others, less so. But all told, it’s a pretty decent list, if I do say so myself. (Note: And I do.)

Of course, if you’d like to change anything or add your own suggestion, the comment section awaits. That’s what it’s there for, after all. (Also: quoting Glee.)

1) Have one or more meatless nights per week.
It’s hard to say whether the movement began with bloggers or Johns Hopkins’ Meatless Mondays. Either way, this 15% reduction in your weekly meat can have a massive positive impact on … well, everything we just mentioned (the environment, your heart, Tatooine, etc.). The options aren’t as limited as you think, either. Vegetarian burritos, pizza, chili, and pasta are so tasty, you won’t miss the extra eight ounces of pork.

2) Buy less meat. And when you do, only purchase pricey, delicious, humanely raised meat.
You have three grand and a choice: You can go to McDonald’s every night for a year, or Babbo every night for a month. You’d choose 30 days catered by Mario Batali over 3,000 stupid chicken nuggets, right?

Buying farmer’s market meat is kind of like that. You purchase less overall (because it’s pricey, yo), but what you do buy is so delicious, it’s worth the wait.

Not to mention … imagine a world where the chicken tastes like chicken. I’m not talking about the wan, watered-down, quasi-poultry we know and tolerate. I’m erring to genuine, robust fowl that screams, “I am bird! Hear me cluck! Or roar! Or roarcluck! Whatever.” That flavorful planet is attainable, if you’re willing to go for it.

3) Don’t eat meat before dinner.
You may have heard of Mark Bittman’s “vegan before 6” diet. Essentially, the New York Times writer doesn’t eat any animal products before dinner. (Um … that may have been somewhat self-explanatory from the name of the diet, in which case, I apologize.)

While restricting cheese and eggs might be a little too much to take, dude’s definitely on to something. How simple would it be to cut the bacon out of your morning feast? Or to swap grilled eggplant in for grilled chicken on your panini? Or to buy the deli’s awesome, overlooked Italian Bean Soup instead of their admittedly lame Chicken Noodle? Try it for a few days, and see what happens. Could be easier than you think.

4) Don’t make meat the focus of your meals.
There’s nothing like a good cheeseburger, but eating one every night takes its toll. Relegating meat to side dishes or secondary ingredients ensures you still get a decent helping of beefy goodness, without the egregious bad things. Chilis and soups are particularly wonderful for this, as is everything in Joy Manning and Tara Mataraza Desmond’s Meat Lite column on Serious Eats.

5) Go ethnic.
Mediterranean, Indian, Chinese, Thai, and even Italian and Mexican food rely much less on meat than traditional American cuisine. Throw your family a culinary curveball by having a World Kitchen Night, and preparing a few simple recipes from around the globe. Beyond the obvious benefits, you’ll also open minds and create adventurous palates. Sweet.

6) Filet or pound your cuts.
The recommended serving for meat is four ounces, which is about the size of a deck of cards. If you put that in front of my brother, he’d laugh maniacally and then shove a fork into his thigh, a la Gene Wilder in Young Frankenstein.

There’s a way around that, though: Take a large piece of meat – chicken breast, let’s say – and A) slice it in half through the middle, or B) pound it super-thin. This creates the illusion of a big cut, even though the piece is essentially missing its bottom half. Bonus: it’ll cook more evenly, as well.

7) Learn to make more vegetable, grain, and pasta-based meals.
Baked Ziti. Falafel. Pizza. Easy Vegetarian Bean Chili. Lasagna. Quinoa Soup with Avocado and Corn. Ratatouille. Macaroni and Cheese. Pasta Puttanesca. Black Bean Burrito Bake. Veggie Lo Mein. Stuffed Peppers. Tomato and Bread Soup. Pumpkin Orzo with Sage. Roasted Veggie Sandwich. OH MY SWEET HEAVENS, BUTTERNUT SQUASH RISOTTO. All substantial. All delicious. None will make you crave a hot dog.

8) Find substitutes you dig.
Not everybody likes tofu. I get that. Bean curd is an acquired taste. Still, have you ever tried seitan? Done correctly, it’s scrumptious. I’m not kidding. Leigh makes these barbecue seitan bites that are practically crack.

Meat substitutes scare people off sometimes, but flavor- and texture-wise, they’ve come a long way since Tofurky. If you’re open to the idea, the trick is finding one (or two or eight) that works for you. Whether that’s Portobello mushrooms or tempeh or Morningstar Farms Chix Patties (Which? Mmm.), odds are it’s a better option than many commercially available meats.

9) Make your vegetarian friend(s) cook for you.
Two of my friends have been vegetarians for nearly 20 years each. (One is aforementioned Veggie Might genius Leigh.) Both are among the best cooks I know, presumably because they’ve been forced to experiment with a wider variety of foods to compensate for the lack of meat. If you have similar pals, watch them cook. Ask how they get by. Eat with them. Vegetarians are experts at non-meat lifestyles, and you can learn a lot just by hanging out in their circles.

10) Do the math.
Save your next four grocery bills. Add up the totals. Subtract half the money you spend on meat. (That other half will be spent on more grains, vegetables, and beans, presumably.) Imagine saving that every month, for the rest of your life. Not too shabby, eh?

BONUS: Avoid the meat areas of your supermarket.
Out of sight, out of mind, right? It works for me.


REALLY GOOD IDEAS FROM OTHER PEOPLE

These four tips are pretty sweet, and I didn’t see them anywhere but the cited sources.

Forget about protein.
Mark Bittman: “Plants have protein, too; in fact, per calorie, many plants have more protein than meat. … By eating a variety, you can get all essential amino acids.”

Use it all.
Planet Green: “Try not to throw anything away, and look around for cheaper, more interesting cuts of meat at your butcher.”

Adapt old meaty recipes.
Diet Girl: “Back when I first shacked up with Dr G, I started by taking my old standard meat recipes and finding veggie substitutes. This meant lots of beans and lentils.”

Make extra helpings of your side dishes.
Owlhavens Mary Ostyn makes only 1 to 1-1/2 small servings of meat per person, but cooks extra veggies, grains, and such. It keeps costs down, and ensures her kids don’t go overboard.

And that’s it. Sweet readers, the comment section awaits. Oh, and don’t forget: next week, our 10 Series is tackling storage and leftovers. If you have tips for maximizing either, I’d love to hear.

~~~

If you enjoy this post, you might also like:

• 1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo
• 60 Cheap, Healthy Marinades
• Angus Anguish: Is Angus Beef Worth the Money?

(Photos provided by Wheatbridge [chicken], Baby-Halloween-Costume.com [cow], and BuyCostumes.com [pig])

At the end of an exercise session, leave enough time to cool
down to bring your heart rate, breathing, and temperature
nearer normal (failure to do so can lead to dizziness,
cramps, and soreness next day).

Slowing Heart Rate: Bring body temperature back to normal by
walking around the room for 5 minutes, gradually making your
movements slower as your heart rate returns to normal. This
helps return blood circulation to the organs and brain, guarding
against fainting and dizziness. When you no longer feel sweaty
or out of breath, move on to stretching.

Stretch Your Legs: Stand facing a wall, one foot a good step behind
the other. Press into the wall, front knee bent, and feel a stretch through
the back heel. Place the ball and toes of the front foot on the wall and
bend that knee to stretch the lower calf. Take the same foot to its buttock
and hold, knees together. Turn your back to the wall, extend the same leg
forward (toes raised), bend the standing leg and pivot forward to feel
stretch at the back of the thigh. Repeat on the other leg.

Ball Squeeze: Keep a small rubber ball on your desk or beside the bed.
Squeeze it in your palm for up to a minute twice a day to exercise
your hands.

Finger Mobility: Using the palm of one hand, gently press the back
of the fingers of the other hand toward the inner arm and hold.
Opening the palm, draw the fingers back, trying to take them
toward the forearm. Repeat with the thumb. Repeat on the other hand.

Spread Your Toes: Remove your shoes and socks. Look at your toes.
Lift them and try to stretch each digit away from its neighbors.
Aim for a gap between each toe. It can help to spread the fingers wide
as you practice.

Often we unconsciously eat more servings than they should. Stressed, sad or upset a number of causes people to continue eating and are usually consumed unhealthy foods like potato chips, chocolate cake or ice cream.


If you are accustomed to eating excessive portions, it should be reduced because it can lead to being overweight and even obese can cause a variety of serious diseases. Excerpted from All Women Stalk, here are nine tricks for you to eat foods with proper portion.

1. Eating Disorders
One way to avoid overeating is to eat regularly or provide a menu of food in small portions during the day, such as fruits or salad. It can reduce your snacking habits eating potato chips or junk food when the stomach starts hungry.

2. Do More Work
To avoid excessive eating, you can do many activities. Maybe youre used to eating large meals during the day, then replace that habit with a job or continue certain activities that can take your mind off food.

3. Drink lots of
In order to reduce hunger, drink water every day. Dehydration can make the body run to the food. If you stay hydrated during exercise, hunger will be reduced because the body gets enough fluids.

4. Create a New Routine
Try to do a new routine and trying to get out of unhealthy living habits. Not easy, but if youre patient and continue to live on a regular basis, youll get used to not eat too much, although are under stress or anything else that could affect the diet.

5. Keep your intake of Eating
Often women eat too much because it affected the mood of boredom or are uncertain. It can make you not pay attention to food intake into the body. Therefore, still keep a good intake for a healthy body and not stretchy.

6. Make a Plan
Create a plan or program to prevent excessive eating for some time. Every plan must have goals, goals that could make you eat foods that are not triggered too much. Continue to train themselves consistent with the proram is being undertaken now. It can change your lifestyle to become healthier.

7. Avoid Unhealthy Foods
Maybe your co-workers in addition to always provide snacks at your desk sehngga tempted to eat them every day. For that, you should look for ways to get your mind distracted to eat or snack, such as busying themselves with other activities.

8. Eat Slowly
You can slow down to eat slowly by chewing food to feel full faster. If the tempo slowed feeding the mind away from the desire to consume large amounts of food. In addition, you can better enjoy the food that enters the body.

9. Do not Eliminate the Favorite Food Diet Program
Most women are maintaining the food they consume while dieting. However, not to eliminate favorite foods from the menu, but its better to reduce the frequency only. Eliminating favorite foods during the diet can cause you to eat these foods in excess at a time.