Thursday, December 31, 2015

2015 Had Many Challenges But I End The Year With Joy And Gratitude

Me with two of my grand boys at Christmas.

Boy, What a Year
Ah, the last day of the year. A month ago I would have said, “hooray, let’s get this one over with.” But I end the year with joy and gratitude. Let me explain.

I started the year learning the tango in Buenos Aires and cooking in Rio de Janeiro. What a wonderful beginning to the year. I then returned in February to do several medical procedures that were going to improve my life.

No matter how many vitamins we take, no matter how much we exercise, no matter how good a diet we have – shit happens. In my case, I had a surgery to fix a Morton’s neuroma in my foot so that I could run again. It didn’t turn out as well as I’d hoped, to put it mildly (but that’s an entire blog post in itself). Then I had 2 cataract surgeries that gave me excellent vision until one of my retina’s tore which required a fun laser procedure to tack it back up. Finally, several mysterious freckles showed up which required skin biopsies.

By now I’m thinking that 2015 is not a banner year. How embarrassing for someone who writes a health blog. How did this happen to me? I eat well, work out regularly, take healthful tinctures and critical supplements every day. I was feeling pretty down - thinking that perhaps at 67 you are just supposed to fall apart no matter what. But something interesting happened to me.

While I was waiting for my biopsy results, I had this very long discussion with the universe. At the end, I made a promise that if the results were negative, I would stop sweating the small stuff. I would be more positive about life and not let things upset me. I would spend more of my time doing things that fed my soul. In short, I made the decision to be happier and more joyful.

Now you have to understand a little about me to know what a big deal this was. My mother, bless her soul, was extremely accomplished and I have the utmost respect for her. But she was not often joyful. She worried about and anticipated a negative outcome for just about everything. Were she alive today, she would be worried that ISIS would invade New Rochelle. A lifetime of these negative tapes are hard to erase and many of them rubbed off on me. Not that I was a grumpy bear, but I was quick to dwell a bit on the negative. But after getting the negative biopsy report I was hoping for, I decided to erase those tapes, as best I could. 

I made the decision to choose joy and to embrace gratitude. Yes, it turns out, it’s a decision. I’m not saying that it always works but it works a lot more when you’ve made the decision. Try it!

I am Filled with Joy and Gratitude
So as I sit here today, the last day of the year, soaking my New Year’s black-eyed peas, reflecting back on 2015, I am filled with joy and gratitude. 

I am grateful that I survived my health issues and I end the year healthy and fit.

I am grateful that I will continue my journey to discover how food, herbs, and lifestyle can lead to a healthier life and that I get to share what I learn with you.

I am grateful that I have a wonderful husband, family and good friends.

I am grateful that I live in California (I need not explain.)

I am grateful that I got to spend the holidays with my kids, grandkids, and got to watch Star Wars in 3D at an IMAX theatre. 

I’m grateful that I could fly in and out of Minneapolis at Christmas without having my flights cancelled or delayed due to snow.

I am grateful for you and your interest in my work. This provides me the inspiration to continue.

My Best Wishes to You
As you reflect the past year, I hope you celebrate the good things that have happened in your life. And I hope the challenging things you may have experienced have made you stronger. Most of all, I hope you have many interesting and joyful things to look forward to in 2016 and people you love to share them with. 

Happy New Year and I’ll see you next year!


Tuesday, December 15, 2015

Make Organic Pain Relief Salve In Your Instant Pot
Makes A Great Holiday Gift!

Homemade salves make a great gift,
especially when they are in Infinity Jars.

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My latest passion is working with herbs. I especially enjoy making salves using the highest quality ingredients I can find. My next step will be to grow some of these flowers myself but today I'm going to show you how to make a simple salve that you can use on sore or spastic muscles, nerve pain, arthritic pain, and more. 

The most important thing is to use organic ingredients. Even though it is not to be used internally or on broken skin, this salve will be absorbed through the skin. I buy all certified organic herbs from Mountain Rose. I also like using organic extra virgin olive oil instead of coconut oil, probably because I'm Italian and I use olive oil for everything, and because it's easier to get consistent firmness. I also throw in a little jojoba oil (it's actually a wax) for added moisturizing and vitamin E as a preservative.

Arnica can help treat physical trauma, bruises, strains,muscle pain and can reduce swelling.

Calendula flowers are useful for skin irritations.

Comfrey relieves pain, swelling, supporting muscle, cartilage and bone.

St. John's Wort is used for bruises and nerve support.

Instant Pot Does It Again
Just when I am convinced that I've discovered all the things my Instant Pot Electric Pressure cooker can do, I discover another one. It turns out that the yogurt setting and the slow cooker setting are perfect in the salve-making process! 

                 *                           *                             *

Organic Pain Relief Salve
Do not use internally or on broken skin
[makes 8 ounces]

Requires a pint jar and top, an Instant Pot Pressure Cooker, a scale, cheese cloth, small cosmetic jars, a pint or quart pyrex with pour spout (one that fits inside your Instant Pot).

1/4 ounce organic calendula flowers
1/4 ounce organic comfrey
1/4 ounce organic arnica flowers
1/4 ounce organic St. John's Wort
Everclear or vodka in a small spray bottle
1 1/4 cups organic extra virgin olive oil or more to cover
1 ounce beeswax*
1 tablespoon organic jojoba oil 
1/4 teaspoon vitamin E
40 to 50 drops organic essential oils

* For a vegan salve, substitute carnauba wax


Clean the cosmetic jars thoroughly and dry completely. Set aside.

Carefully measure out your herbs. Break the flowers up with your hands (don't grind or they will be hard to strain out later). 

Place the broken up herbs in a shallow pan and spray with Everclear or Vodka to open up the herbs. Let sit for 5 to10 minutes.

Place in a jar and cover with olive oil.

You want to make sure that you end up with 1 cup after straining so you must allow some of the oil to be absorbed by the herbs.

Some people let this mixture sit for weeks, but you can reduce that time dramatically if you heat the herbs at 100 degrees for 48 to 72 hours, stirring a few times a day. The yogurt setting on the  instant pot is about 104 degrees so it's pretty perfect! I just set the jar of infused herbs directly on the bottom of the pot, hit YOGURT and set the timer for 72 hours (I didn't realize the pot timer went up that high!) Make sure you use a canning jar that can take the heat. 

When it's done, lay several layers of sterile cheese cloth in a strainer and strain your herbs.

Now it's time to squeeze as much out of the herbs as possible into your pint or quart pyrex.

Just squeeze the balled up cheese cloth with your hand. As a little trick, I pulled out my potato ricer, which I never use for potato ricing, and put the ball of herbs in there for a good press.

Place an inch or two of water in the bottom of the Instant Pot and hit SLOW COOK. The water should get to around 220 degrees F. This beats having to mess with a double boiler.

Line up your cosmetic jars. When everything is ready to pour, you'll have no time to do this so do it now.

While the water is heating, measure out the beeswax. One ounce will make a firm salve. Use less if you want a looser salve. If you want a vegan salve, use carnauba wax. I have no personal experience with carnauba wax but I assume the amount needed is similar.

Place the beeswax in the pyrex of herb oil and place the pyrex into the pot of hot water being very careful not to get any moisture into the oil. The wax will slowly melt. Stir occasionally until all the wax is melted into the oil. 

Quickly stir in the jojoba oil and remove from the heat. But before you remove it from the heat, you can drop a bit onto a piece of parchment to see if you like the hardness of the salve. If it's too stiff, add more oil. If it's too soft, add more beeswax. Throwing the sample in the freezer for a few minutes will speed up this test.

If you are happy with the firmness, remove from heat and quickly stir in the vitamin E oil and whatever essential oil drops you desire. I used a mixture of lavender, peppermint, and DoTerra Aroma Touch which all have relaxing properties and are good for sore muscles.

Once everything is mixed, quickly pour your mixture into the cosmetic jars before the salve starts to harden. Let the jars cool completely before you cover them.

Well, there you have it. Instant Pot Salve! Who knew?

Thursday, December 10, 2015

10 Holiday Gift Ideas Under $25

You'll find some great affordable gifts
in your local neighborhood stores.

Still Shopping?
If you are still looking for some thoughtful yet inexpensive gifts for Chanukah or Christmas, you may only need to look as far as your local bookstore, hardware store or food coop. Here are 10 gift ideas under $25 for people who love to eat, cook, learn and garden.

#1 Locally Roasted Coffee
I was in Oliver's market yesterday and noticed their lovely coffee selection. Most food coops and high-end grocery stores have a nice selection too. There's been lots of press lately touting coffee's health benefits. Coffee has an extremely high antioxidant content and is linked to reducing the risk of chronic diseases such as diabetes, heart disease, cancer, Alzheimer's and more. So if you are buying a gift for someone who enjoys a cup of Joe, pick out a nice pound of coffee. Make sure to find out if they enjoy caffeinated or decaf.

Finding locally roasted coffee is a nice touch.

#2 A Selection of Teas
There are so many delicious teas available. And tea, like coffee, contain substances linked to a lower risk of diabetes, heart disease, and cancer - especially green tea. Although loose leaf tea is a nice gift, most people would rather use a tea bag for convenience. There are some products that come in impressive little fabric tea pouches that make a great gift. Mighty Leaf is one to consider and is available in markets such as Whole Foods and in many food coops. Find out if your tea drinker prefers herbal, non-caffeinated teas or those that contain caffeine, such as black or green tea preparations. 

Notice the cute fabric pouch!

#3 Gourmet Vinegars and Oils
My mother used to make a salad every night with a red wine vinegar and olive oil. Nothing fancy. But today their are too many types of exotic vinegars and oils to count - each with their own unique flavors and health benefits. They make wonderful gifts and there's a huge selection under $25.

#4 Beans and a Recipe
Many years ago someone gave me a beautiful jar layered with different beans and a recipe for Harvest Bean Soup. It was one of the coolest gifts I ever received. You may not be inclined to go through the trouble of layering different beans in a jar, but you can go pick up a few pounds of different beans and print out your favorite recipes to go along with them. This is a fun and very affordable gift, especially for your friends that have Instant Pot Pressure cookers!

#5 Chocolate
Why did I wait so long to mention chocolate? Yes, we now all know how good dark chocolate is for us but most of all, it's delicious! And don't feel like you have to go out and buy a box of expensive, gourmet chocolates. It's fun to buy an assortment of bars and wrap them with holiday tissue paper and tie them in a bow. Or jus drop them in Christmas stockings!

# 6 Heirloom Seeds
For the gardener on your list, go to your hardware or garden shop and pick out a nice assortment of organic, heirloom seeds. Pay attention to the size of the garden these are going into. For example, don't buy corn seeds if the person has a tiny garden. An heirloom lettuce or some herbs would be more appropriate. Select a few packets of seeds and a garden trowel. Place the seeds in the base of the trowel and hold them in place with ribbon and a bow. 

#7 Gardening Gloves
All gardeners can use a new pair of gardening gloves and you can get a really nice pair for under $25 in your local hardware store. Longer ones are needed for roses, but most gardeners just need the kind that come an inch or so above your wrist. Washable ones are a big plus!

#8 "How To" Books
What's more fun than learning a new hobby or perfecting your skills even further! I have a few books on my own wish list this year that will teach me how to work with medicinal herbs, and one on how to make soap, and another on how to make my own herbal shampoos and cleansers. Just think about a topic that will interest the person you are buying a gift for and find a well-rated book on the subject. Perhaps they want to learn how to make a quilt, refinish furniture, play the ukulele, or how to paint.  Read through the reviews on Amazon and you'll get first-hand feedback.

#9 Assortment of Raw Nuts
Over a 30 year period, 119,000 men and women were tracked. People who ate a handful of nuts each day were 20% less likely to die from any cause, had a 29% reduction in deaths from heart disease and had an 11% reduction in deaths from cancer. So why not give someone this wonderful longevity food, assuming they don't have a nut allergy. Go to your local coop or health food store and buy a nice assortment of raw nuts - walnuts, pecans, almonds, pistachios, cashews, hazelnuts, macadamia nuts, etc. Throw in some dark chocolate covered raisins for good measure and fill up a pretty glass quart jar. Top with a bow and you're all set! 

#10 Bath Soap
A nice bath soap is a real treat. Especially when it is natural and contains lovely essential oils. I particularly like exfoliating soaps with oatmeal like the one from my daughter's company, Lulu Organics.  The reason bath soaps are a real treat is that most people won't spend $5 or $6 on a bar of soap for themselves but getting a few bars as a gift is a real luxury. 

I hope I've given you some ideas. For more posts on this topic, see my 2013 Great Christmas Gifts for Healthy Cooking or my 2014 Gift Ideas for Health-Conscious Cooks.
Happy shopping!

Monday, December 07, 2015

Mashed Vegan Yukon Gold Potatoes And Cauliflower Using Your Instant Pot Pressure Cooker

Add nutrients and fiber to your mashed potatoes.
This is my FAVORITE way to make mashed potatoes!

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A Healthier Mashed Potato
Who doesn't love mashed potatoes? And there are plenty of tasty dairy-free products available like Earth Balance Buttery Spread and a number of vegan sour cream products that you can whip into your dish so that vegans and those allergic to dairy can enjoy them. But these products can add a lot of calories and not provide all that much nutritional benefit.

Adding cauliflower to your mashed potatoes, while limiting the amount of vegan margarine and sour cream, can not only reduce the calorie count but can also add fiber, protein, vitamin C, K, and B6, folate, pantothenic acid, magnesium and potassium. One large head of cauliflower has a whopping 17 grams of high quality protein and 21 grams of dietary fiber!

Instant Pot Pressure Cooker
This dish is quite easy to make in your Instant Pot Pressure Cooker. The only tricky thing is to determine the correct amount of water to add to the pot. I used one half cup and it was a bit dry so I'm suggesting 2/3 cup for this recipe. If it seems like it's too much, you can always drain some out (reserving the water just in case). Different potatoes will vary in the amount of water they absorb. This recipe calls for Yukon gold, my absolute favorite potato to mash.

If you don't have an Instant Pot Pressure cooker, just peel, dice, and cook your potatoes together with cauliflower florets in a 5-quart Dutch oven or medium pot. Since cauliflower cooks faster than potatoes, cut the potatoes up smaller than the cauliflower.

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Mashed Yukon Gold Potatoes and Cauliflower
Vegan, Dairy Free, Gluten Free
[makes 8 servings]

Requires an Instant Pot Pressure Cooker

2 pounds Yukon gold potatoes
1 large head cauliflower (~ 1.5 pounds)
2/3 cup water
1 1/2 tablespoons nutritional yeast
1 tablespoon Earth Balance Buttery Spread
2 tablespoons Tofutti Better Than Sour Cream 
Salt and pepper to taste

Peel and dice the potatoes. Remove the large bottom leaves of the cauliflower. Cut into pieces using the stems and flowerets. Place potatoes and cauliflower in the pressure cooker along with the water.

Secure the pressure cooker top making sure that the quick release switch is in the closed position. Push the manual button and set it for 4 minutes at high pressure.

When it's done, hit the off button on the lower right and then do a quick release. Open the cover and tilt it so that the steam comes out the back away from your face.

There should be a small amount of cooking liquid on the bottom which you will mash into the potato-cauliflower mix. If you think it is excessive, drain some out but save the liquid just in case.

Place the nutritional yeast, Earth Balance, and vegan sour cream into the pot and mash everything together until it reaches the desired consistency. Season with salt and freshly ground black pepper to taste. If it seems too dry, add more Earth Balance, sour cream, or a bit of hot almond or soy milk or, if you drained out some cooking liquid, you can add that back in.

Serve immediately or place in a casserole dish and heat in the stove or microwave oven to reheat.

Per serving: 135 calories, 2 g total fat, 1 g saturated fat, 50 mg omega-3 and 48 mg omega-6 fatty acids*, 0 mg cholesterol, 6 g protein, 27 g carbohydrates, 5 g dietary fiber, and 65 mg sodium (plus whatever you added to taste).

*Fatty acid amounts do not include any contribution from Earth Balance, Tofutti Better Than Sour Cream, or nutritional yeast since the manufacturer does not provide that information.

Thursday, November 19, 2015

Farro Stuffing For Your Thanksgiving Menu

Farro is an ancient grain with a lower gluten content.

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Farro, an Ancient Grain
I like grains that are a bit chewy, like barley, spelt, wheat berries, and farro. Farro is emmer wheat, an ancient strain of hard wheat. And like other ancient grains, like Einkorn, it's got a lower gluten content than modern wheat although it is still not suitable for those of you who have Celiac disease or gluten sensitivity. But for people like my husband who has a slight sensitivity to wheat, this fills the bill. It's also great for those of you who would rather eat a whole grain stuffing rather than one made from heavily processed bread.

Farro comes in pearled, semi-pearled, and whole. The semi-pearled and whole has more fiber and bran but it takes longer to cook. 

If you are cooking and serving this in a casserole dish, you do not need any binders but if you are using this as a stuffing, you might need to use a beaten egg or flax egg to make it a bit firmer and hold it together.

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Farro Stuffing
Vegan, Dairy Free
[makes 6 servings]

Requires an 8"x8" casserole dish
Instant Pot Pressure Cooker for making farro (optional)

1 cup dry farro
1/2 to 1 whole Rapunzel vegetable bouillon cube*
Boiling water
1 1/2 tablespoons Earth Balance buttery spread plus some for baking dish
1 cup chopped onion
1 cup chopped celery
1/2 to 1 teaspoon poultry seasoning, or to taste
1/4 black pepper
1/4 pound fresh mushrooms, sliced
2 cups grated butternut squash
1/2 cup fresh parsley, chopped

* depending on if you are using the Instant pot to make the farro.

Prepare the farro. 
Using the Instant Pot pressure cooker, dissolve the whole Rapunzel bouillon cube in 2 1/2 cups of boiling water. Set aside.
Using the "saute" function, toast the farro in the Instant Pot, stirring constantly, for 2 to 3 minutes. Turn off. Add the water with the dissolved bouillon cube to the farro. Set for 7 minutes. When done, let the pressure come down naturally. Test for doneness. If necessary, cook longer. 

If you don't have a pressure cooker, cook the farro according to directions in salted water.  Set aside.
Dissolve 1/2 of the bouillon cube in 1/2 cup of boiling water. Set aside.

Preheat the oven to 350 degrees F and grease an 8"x8" casserole dish with Earth Balance.

Melt 1/2 tablespoon of Earth Balance, on medium-low heat, in a large pan or 5-quart Dutch oven. Add the onion, celery, poultry seasoning, and black pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until they release their liquids, about 5 minutes. Add the butternut squash and cook until it begins to soften, about 5 minutes. 

Stir in a tablespoon of Earth Balance. After it melts, add the cooked farro and fresh parsley and enough of the 1/2 cup of water with the dissolved bouillon cube to get the desired consistency. Taste and adjust the seasonings if necessary. There should be enough salt from the bouillon cube.

Place the farro mixture in a prepared casserole dish, cover, and bake for 30 minutes.

Remove from the oven and serve.

Per serving: 187 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 6 g protein, 31 g carbohydrates, 5 g dietary fiber, and 395 mg sodium (using the entire bouillon cube).

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For more Thanksgiving recipes and menu ideas, download my ebook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan.

Thursday, November 12, 2015

Fuju Persimmon And Pomegranate Relish
Perfect For Thanksgiving!

This simple and colorful side dish is vegan and gluten free.

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Getting the Menu Together
Thanksgiving is only 2 weeks away so I'm finalizing my menu. I've got a full house this year so I'm trying to pick recipes that are delicious, simple, and that can either be prepped or made ahead. 

Since my persimmon tree finally blessed me with over 4 dozen fuyu persimmons, I will definitely serve them in at least one dish. They pair beautifully with pomegranates, so I'm thinking of making this simple raw vegan relish. 

Persimmons and pomegranates pair
beautifully and reflect the colors of fall.

A lot of people avoid pomegranates because they think they are difficult to clean. I know I avoided them for years until I figured out how to clean them. It's really pretty simple with the trick being that you have to do it with the fruit submerged in a bowl of water. Check out my post on How To Clean a Pomegranate

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Fuju Persimmon and Pomegranate Relish
Raw Vegan, Gluten and Dairy Fee
[makes 8 (1/4-cup) servings

2 cups pomegranate arils
2 persimmons, finely diced (2 cups)
1 jalalpeno, finely diced (optional)
1/2 cup chopped pecans, walnuts, or almonds*
2 tablespoons freshly squeezed Meyer lemon juice

* make sure you ask ahead if any of your guests have a nut allergy.

Toss all ingredients together and serve. It can also be stirred into freshly made cranberry sauce.

Per serving (with pecans): 114 calories, 5.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 69 mg omega-3 and 1,456 mg omega-6 fatty acids, 2 g protein, 17 g carbohydrates, 4 g dietary fiber, and 2 mg sodium.

Per serving (without nuts): 67 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 2 mg omega-3 and 51 mg omega-6 fatty acids, 1 g protein, 16 g carbohydrates, 3 g dietary fiber, and 2 mg sodium.

               *                        *                     *

For more Thanksgiving recipes and menu ideas, download my ebook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan.

Monday, November 02, 2015

Creamy Asian Cabbage Salad With Black Sesame Seeds Featuring "Just Mayo" From Beyond Eggs

Raw cabbage is inexpensive, delicious and healthy!
And it's only 53 calories per serving!

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Hampton Creek's Egg Replacer
Whether you eat eggs or not, there's something interesting brewing in the food industry. Hampton Creek, a fast-growing food company, is trying to develop food that is eco-friendly, compassionate, and healthy. And, of course, delicious - something many vegan food products are not. Their first target is to replace the egg.

They haven't come out will a product that will make scrambled eggs yet, although they are supposedly quite close, but they have developed a pretty delicious mayo substitute called "Just Mayo." 

Just Mayo comes in four flavors:
Original, Chipotle, Garlic, and Sriracha.

I'm not a big mayo eater but now and then you need a little bit for a creamy dressing like the one I'll share with you today. I'm also not terribly fond of vegan mayo because it doesn't have the taste or texture of real mayonnaise but this product really does. It's not that I totally exclude eggs from my diet. I'm lucky enough to have several friends who raise the happiest chickens on the planet. But when you buy regular mayonnaise, you can bet that the chickens that produce those eggs are from industrial farms and I don't like to support companies like that. 

What's in Just Mayo?
The ingredients include expeller-pressed non-GMO canola oil, while vinegar, and 2% or less of the following: organic sugar, salt, pea protein, spices, modified food starch, lemon juice concentrate, fruit and vegetable juice (color), and calcium disodium EDTA to preserve freshness. 

1 tablespoon provides:
90 calories
10 g total fat
1 g saturated fat (no trans fat)
Zero g of cholesterol 
80 mg sodium
Zero g carbohydrates, fiber, sugar, and protein

               *                           *                            *

My Favorite Cabbage Salad
There's a Japanese restaurant nearby that has the best cabbage salad. It's big and it's meant to share with the table but every time I go there, I eat an entire bowl or two of it. The last time I was there, I came home determined to make it myself. I think my recipe is a bit lighter (more vinegar, less mayo), but it's pretty darn close to what they serve at the restaurant. I'm excited to use Just Mayo as the base.

Besides being delicious, raw cabbage is extremely healthy to eat. First of all, it's a cruciferous vegetable which can help prevent cancers such as bladder, colon, and prostate but only if it's eaten raw or lightly cooked. Plus, it's a great source of dietary fiber, vitamin C, folate, potassium and manganese. It's also a good source of vitamin A, B6, thiamin, calcium, iron and magnesium. All this for one of the least expensive veggies you can find!

Creamy Asian Cabbage Salad with Black Sesame Seeds
Vegan, Gluten and Dairy Free
(makes 1/2 cup dressing)

Ingredients for the dressing
1/4 cup Just Mayo
1/4 cup Marukan organic seasoned rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon pressed or grated fresh garlic
2 teaspoons black sesame seeds plus some for sprinkling

For the salad
1 to 2 cups very thinly sliced cabbage per person

To make the dressing, place the Just Mayo in a small bowl. Slowly stir in the rice vinegar and then the ginger, garlic and 2 teaspoons of the sesame seeds. I don't think it needs any salt but if you do, add a little pinch. There's already some in the mayo.

Place the cabbage in a large bowl and dress with the desired amount of dressing. To keep the calories low, start with 1 tablespoon of dressing per 1 1/2 to 2 cups of cabbage. Add more if needed. Sprinkle with a few extra black sesame seeds. Serve with chop sticks.

Per tablespoon of dressing: 53 calories, 5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 0 g protein, 1.5 g carbohydrates, 0 g dietary fiber, and 160 mg sodium. 

Per 1 1/2 cups of cabbage: 18 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 1 g protein, 3 g carbohydrates, 1 g dietary fiber, and 9 mg sodium.

If you enjoyed this recipe, check out my eBook, Health Begins in the Kitchen.

Thursday, October 22, 2015

Interested In Medical Marijuana?
Read Cannabis Pharmacy by Michael Backes

A guidebook for those interested
in medical marijuana.

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Medical Marijuana
As of this writing, medical marijuana is legal in 23 states and in Washington DC. Each state has its own laws about how much usable marijuana you can possess and how many plants you can grow. I'm sure a year from now, this number will be higher and hopefully it will also be decriminalized by the Federal Government sooner than later. Living in Sebastopol, California, where our ex-mayor started the medical marijuana clinic, medical marijuana is quite commonplace. However, it's extremely difficult to find good information from qualified doctors with regard to how to use it, how much to use, and what strain to use for a particular medical condition. Michael Backes, in his book Cannabis Pharmacy, fills the gap with an excellent guide for both patients and physicians on the uses of cannabis as medicine.

Historical Context
Cannabis has a long and remarkable history which Backes covers in the first chapter. Many of the reservations people have about cannabis stems from the fact that it's illegal as far as the federal government is concerned. But it's interesting to know that as far back as 4,700 years ago, cannabis was considered a very important herbal remedy by the Chinese Emperor Shen-Nung. It makes you wonder why we are still debating this.

The Cannabis Plant
Even if you "inhaled" in college, you may not know a lot about the actual cannabis plant and the 700 plus chemical compounds such as THC (tetrahydrocannabinol), CBD (cannabidiol), various terpenoids, and others compounds that work together as a whole plant to provide various medical benefits. Backes gives a basic overview about the plant itself, how the medicinally active resin resides in the trichomes in the female plants, and how these compounds work in our body's endocannabinoid system. 

Using Medical Cannabis
There are many ways to use medical marijuana other than smoking a joint. Backes explains your many options which prepares you for the mind-blowing number of products you will find at your medical marijuana clinic.  

An important chapter in the guide is how to deliver and dose medical marijuana. Backes writes, "the most appropriate medical approach is the one that provides the most precise dose, for the desired duration, in the appropriate form, with the fewest side effects." He discusses various delivery methods from smoking with a vaporizer to consuming edibles and tinctures, using oils for cooking, using topical creams and more with the advantages and drawbacks for each. He even includes recipes for making an alcohol tincture, making the Indian cannabis drink Bhang, and how to make infused cannabis oil for cooking.

And unlike the pro-marijuana advocates that claim cannabis cures everything without any ill effects, Backes is upfront about the adverse side effects of its use. 

Varieties of Medical Cannabis
This is one of the most important sections in the book. Just as you wouldn't take a statin to treat an infection, you wouldn't take just any strain of cannabis to treat a specific condition. Variations in the amounts and ratios of THC to CBD as well as variation of terpene content make each variety of cannabis a different medicine. Backes takes you through a number of varieties from Afghan to White Widow, their medical uses and characteristics. When you walk into a medical marijuana clinic, you will find dozens of jars containing different strains of cannabis. They will have different tastes, aromas, potencies of CBD vs THC, duration of effects, amount of psychoactivity, amount of analgesic effect, whether it relaxes your muscles, stimulates or sedates. This chapter spells all that out for you along with other interesting notes and medical uses. For example, Backes writes about the strain LA Confidential:

 "LA Confidential is a great pain medicine, as good as any cannabis variety gets. Patients report that it is also effective for calming flare-ups of Crohn's disease and irritable bowel syndrome. Low doses of LA Con are used to treat anxiety and slightly higher doses can help agoraphobia. It is also used for seizure disorders and migraines, because of its high micron and linalool content."

Medical Uses of Cannabis
I thought this was also an extremely helpful section of the book. Backes discusses many ailments where cannabis has been used or has shown to be effective for relieving symptoms and also discusses those where cannabis has not been as effective or where more research needs to be done. For each ailment he provides:
A description of the disease
How effective cannabis is for treating it (and he's quite honest about this one, not claiming that it works for everything). 
The mechanism by which cannabis helps the condition.
Information on the effective dosage.
Best methods of ingestion.
Specific, popular varieties of cannabis that have been used to treat the condition.

He reviews over two dozen specific ailments including anxiety disorders, cancer, gastrointestinal disorders, HIV/AIDS, insomnia and sleep disorders, migraine headaches, multiple sclerosis, neuropathy, pain, skin conditions, stress and more.

It may be a while before medical cannabis is available to everyone and it will be an even longer time before there will be sufficient integrative doctors who will know how to prescribe it to you. So if you have a medical condition that you think might be helped by using medical cannabis and you want to learn more about it, this is a great place to start. 

Watch Michael Backes' excellent uTube video for more information.

Monday, October 19, 2015

How Can A Tree Have Both Fuju And Hachiya Persimmons?

Fuju (smooth pointy ones on the left) and Hachiya (the one with ridges on the right) persimmons on the same branch?

The Persimmon Saga Continues
Last Christmas, when I posted my recipe for Chia Hachiya Vegan Eggnog, I told you the story about my persimmon tree.

In 2010 I planted what I thought was a fuyu persimmon tree. It didn't grow very well and, in fact, it took 4 long years to get ONE lousy persimmon. And it wasn't even the right persimmon. It was a hachiya. I was pretty upset with the nursery for selling me the wrong tree, especially when I lost 4 years of growing time. 

I went and bought another fuyu tree. I know it will take years to get anything but I'm determined to grow fuyu persimmons, one of my favorite fruits. 

This year the tree is doing quite well. In fact I can count about 36 persimmons beginning to ripen! To my surprise, they are large fuyu persimmons. All except for a few at the end of a single branch. That branch has both types of persimmons.

Can Someone Explain This?
I've had fruit trees in the past that had several types of fruits grafted onto a single rootstock. Once I had a tree with lemons oranges, and pomelos. But they were on their own unique branches. I have no idea how a single branch could have two types of fruit.

So this is not a blog post but a plea for someone to help explain this. So if you are a master gardener or botanist out there who can shed some light on this, I would greatly appreciate it.

Meanwhile I anxiously await the ripening of my persimmons!

Wednesday, October 14, 2015

Make Your Own Hot Sauce

Turn late season peppers into hot sauce!

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When Garden Peppers Turn Red
At the end of the season, peppers are finally ripening and turning red. In fact, you may notice that your entire jalapeño plant has gone from green to red as well as your smaller, hotter peppers such as hidalgos and serranos. If you don't have any in your garden, I'm sure there will be plenty at your farmer's market or grocery store. Whether you are growing them or buying them, it's a great time to whip up some hot sauce for later use.

Spice up your Health
If your stomach can tolerate the heat, hot peppers have some real health advantages. Capsaicinoids, the substance that give peppers their heat, have antioxidant and anti-inflammatory properties. They are good for the heart and can also increase your metabolism and help your body burn fat. 

Here's a pretty simple recipe to use up those red peppers in your garden. Doug and I used jalapeños and hidalgo peppers because that's what we grew but you can substitute other too. Different peppers will give you different flavors and levels of heat. We left the seeds in when we made this but if you want a milder sauce, you can remove them. 

Jalapeños (large) and hidalgo (small) peppers

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Hot Sauce
Vegan, Gluten Free
[makes about 3 cups]

Requires a high speed blender

12 ounces red jalapeño peppers
4 ounces hidalgo or serrano peppers
1/2 tablespoon extra virgin olive oil
2 small onions, chopped
6 cloves garlic, minced
1 teaspoon salt, or to taste
3 cups water
1 1/4 cups white distilled vinegar

Wearing gloves in a very well ventilated room, thinly slice the peppers.

In a 5-quart enamel-coated dutch oven, or other non-reactive pot, heat the oil to medium-high heat and add the peppers, onions, garlic and salt. Cook for 5 minutes, stirring frequently. 

Add water to the pot and cook the peppers until they are soft and the water is greatly reduced but not completely dry.

Add water to pot
Cook down until the liquid is reduced.

Let the mixture cool in the pan.

Place in a high speed blender with the vinegar. Blend until smooth. If the sauce is too thick, add a little more vinegar. Adjust salt if needed.

Pour into jars or bottles. Store in the refrigerator. It will last for several months or more.

Use to spice up any dish. You can also add it to mayo for a milder dipping sauce.