Proposed Legislation to Create a Dietitian Monopoly In Colorado

Dietitians are introducing laws into various states attempting to control who is able to dispense nutritional education to consumers. I am concerned about this development for many reasons. One, America is not a place that favors monopolies in any shape or form. Colorado house bill 1060, will prevent physicians, nurses, nurse practitioners (of which I am one), physician assistants, nutritionists, naturopaths, chiropractors, and acupuncture/Chinese medicine doctors will not be able to educate their patients despite their experience or education level. This is despite the fact that in many of these other professions, the professional has more education than the dietitian. Nurse and doctors have bedside experience with those who are suffering and dying. They will also be prevented from dispensing advice on supplements. If they do so, a $500 fine will be instituted. A worse outcome, is that patients will suffer and not be told advice that could potentially save their lives or improve their current health situation .


Two, practitioners who invest their lives into their practice and patients have the right to treat, educate and work in a cooperative fashion with their patients, health care consumers that works for both of them.


Three, dietitians and their corresponding association, The American Dietetic Association, now known as The Academy of Nutrition and Dietetics, has been sponsored by Coca Cola and Pepsi touting soda pop as an appropriate beverage for hydration. They are also sponsored by Mars Candy, touting sugar as part of a nutritional plan for anyone is foolish if not borderline patient abuse. Many other large, processed food manufacturers support this organization.


Dietitians are in charge of diets in most institutions, such as public schools and colleges, long term care facilities, hospitals, the military and prisons. I used to work in the prison and it is quite difficult for a practitioner to control the blood sugar of a diabetic inmate after they have had the bare minimum RDA (recommended daily allowance) white meal. A white, dietitian approved meals consists of white bread, pasta or rice, cheap meat and dessert. Pop and Kool-aid are available to the inmates even in the infirmary. In the hospital, cancer patients are fed pop, pancake syrup and all other available carbohydrate, sugar laden, nutrient depleted foods all the while feeding their cancer. Dietitians assist physicians in making TPN, total parental nutrition for patients who are fed intravenously and it usually consists of bare minimum vitamins and minerals (not enough for a chronically ill person) and at least 45-50% sugar. Sugar does feed cancer. Cancer cells have multiple insulin receptor sites. PET scans that are done to evaluate the spread of cancer by intravenously putting in a sugar/dextrose solution that lights up cancer cells. Yet, conventional medicine will routinely tell patients what they eat is of no consequence to their disease.


Fourth, The Academy of Nutrition and Dietetics does not condone anyone who has a diverse viewpoint on what is good nutrition. On their website they point out what programs are not accredited, which is their prerogative. But at the same time, they should not propose to tell other practitioners how to practice or shut them out of a vital part of their profession. The reason they do not support these other schools is that they differ from the low fat, high grain/carbohydrate diets that are contributing to heart disease, cancer and diabetes. Here is a New York Times article questioning the wisdom of dietitian sponsored advice.


Lastly, I have a bachelor and masters degrees and I have earned the right to practice medicine in the way I am educated, by school and self-education in conjunction with my successful patient experiences to treat each person in a holistic fashion. I do not want my practice impacted by regulatory legislation that has no defined benefit for consumers or practitioners.


As a person who has a few chronic illnesses, I have been able to improve my pain and fatigue with nutrition and supplementation, which I would not have if this bill was enacted.


If you want to take action, hit this website, https://secure3.convio.net/aahf/site/Advocacy?cmd=display&page=UserAction&id=1003.

The Gluten Gouge, Part Two

Last week, we discussed how restaurants take advantage of us food challenged folks. This occurs by overcharging, having very scant knowledge about gluten, having a paltry GF menu or 2-3 options.

Another way we are gouged, is by the myriad of GF products that are available. Many taste  like cardboard or have a gritty texture boasting an exorbitant price tag. The other thing that is torturing me is the use of agave. If you don't know that it isn't good for you please read my article on agave. Most GF/CF products are using agave as a sweetener making them GF junk foods. Most of these products do not want you to evaluate the label. The carbohydrate content is extremely high which contributes to inflammation especially for those who are new to GF diet. This high content also contributes to weight gain as well as expanding the budget.You can find out more on why you should avoid processed, GF food items in a previous blog post.

Favorite GF Restaurants, continued:
Boa, a fab place that fuses Mexican and Asian cuisines beautifully
Namaste, staff is knowledgeable about GF offerings, lunch buffet is affordable and offers many GF/CF options
Beau Joe"s,  uses soy cheese on pizza, some items seem over priced
Mad greens, has GF soups, salad dressing and is very helpful in making sure your lunch doesn't bite you later!
Tokyo Joe's, always check on what is GF
Chipotle, also uses organic meats, watch the calories, a burrito bowl with toppings can easily exceed 1000 calories
Ras Kassas, a great Ethiopian restaurant with many naturally GF options and staff is knowledgeable, lunch buffet is a well spent $10 and get the naturally sweetened spiced ice tea
Tasty Harmony, a Ft Collins vegetarian restaurant also has raw food options! The cashew cheese nachos are fabulous! Several GF/DF shakes and desserts are available.
http://watercoursefoods.com/Watercourse, a vegetarian Denver restaurant that offers GF desserts sans dairy and eggs, but soy may be prevalent, always check! Their sister location, City O City, offers coffee/tea and bar with GF desserts and pastries as well as  entrees items.
Cafe de Paris, a quaint coffee shop that offers many GF items including soup, paninis, salads and desserts. It is located n Louisville, CO. There are a few other restaurants in this small town that offer GF items. 
The Twisted Cork Cafe, located in Salida, CO, is a favorite when we travel to Pagosa Springs. There is GF menu, wine tasting in the wine room and a wonderful patio with the river running right next to it. The tranquil sounds of running water with a good meal, ahhhhhhhh. This is a pricey restaurant so be prepared.


A few places to avoid.

Panera, consistently puts gluten or other items that I requested not to be on my food, I have been told a certain soup is GF and other times I am told it isn't. They are frequently "put out" in any requests that take more time than they are used to. Their staff doesn't understand gluten and they will not take the time to ensure your meal won't bite you later.

Noodles, a place I used to eat since they had a GF menu, but now I am told certain items I was eating were never gluten free. Not a safe place to eat.
Pei Wei, is owned by PF Chang's, it has marginal service and only a few GF items. Since they do not use GF soy sauce, many items are not on the menu for us. If you do eat there, tell them you need GF so they use separate cook ware.
Black Eyed  Pea, this is one of those places that over the phone says they have GF, but really don't.

If you hit Boulder, it is quite easy to eat almost any where since so many GF options area available.

Here is a picture of one of my favorite salads, lettuce doesn't always have to be the base of a salad.
This salad is mango, cucumbers, tomatoes and onions tossed with salt and pepper. Sometimes I have just mango, avocado and cucumber, all these combos are delicious and so easy to whip together.

Raw Chocolate Pudding

Creaminess and dairy substitute comes in the form of a green fruit, avocado.

1 ripe avocado
2 Tbsp soaked raisins, save soak water
2 Tbsp cocoa (raw if you are keeping raw)
1 Tbsp honey
nut milk as needed to blend

Blend all ingredients in a blender using soak liquid and or nut milk to keep blades moving, do not add too much or it will be runny. Don't over blend.

Use some soaked dates to achieve a caramel flavor.

Serves 1

The Gluten Gouge, Part One

I am sure many of you who are coping with food intolerances/allergies/celiac have run into what I am calling the gluten gouge. It is an amalgam of being raked through the coals by vendors, restaurants and stores. We are raked through the coals by prices, dishonesty, failure to provide full disclosure and failure to be really educated about gluten and dairy.This results in a disappointing, overpriced experience and makes us want to stay home.

Here's an example: restaurant X (will remain nameless) tells me when I call, that they have a gluten free menu. When I arrived, the menu consisted of 3-4 items, mostly salad. Then when dairy free was added, my menu items were reduced to salad. This occurs because most of their food is not made fresh by their staff, it is purchased frozen or already prepared and resold at a higher price. A paltry offering of GF salads doesn't make a meal. When I spend hard earned money on going out, I want an entire meal with a salad. Restaurant X couldn't even provide salad dressing.

Another example, restaurant Z, has some GF items, and their staff pretends to be knowledgeable in GF dining so that you will stay when you walk in after initial inquiry. When I order a salad with the GF menu item they suggest, the taco salad comes in a fried tortilla bowl---NOT GF!!! The menu made no mention of salad being served in gluten laden bowl, how would I know this? The server failed to ensure the meal was GF. Then you are made to feel like you are such an inconvenience that sometimes I think I will be fine if I just scrape it off. Wrong, I paid for it the next day.

Then there is the restaurant who is genuinely trying to accommodate us, but it is hard to justify paying double, $12 for a sandwich on GF bread (usually smaller in size than gluten bread) and the gluten laden sandwich costs $6.00. I know how much they can purchase this loaf of bread at retail and it is just difficult to understand why I am being charged so much.

I have a list of favorite gf places to go. Currently, ModMarket, located in Denver and Boulder has killer GF pizza with vegan cheese, that is my guilty pleasure every week. They also have wonderful salads, dressings and GF soups including green chili!

Some of my other favorites are:

Taste of Thailand

Blue Bonnet

Los Dos Potrillos

Udi’s (quite expensive though and I have had some soggy sandwiches)

Root Down (expensive, but worth the splurge, monthly raw food dinner available)
Le central (makes their own GF bread, but does contain milk)

Blue Sky Café and Yoga Bar is one of my favorite places that is consistently good about keeping my food real!! That is GLUTEN FREE!!! They have Vita Mixes and super juicers so you can enjoy fresh fruit and/or veggie juices before breakfast or with breakfast.  During the day until 2pm they are a café and at night the tables and chairs are put away for yoga! I was inspired by their drink menu to make my own version of their Screaming Banshee shake. I am not a fan of the highly processed and phyto (plant) estrogen laden soy milk, and I am also casein (dairy) free and I was inspired to make a version that met the criteria.

Chocolate Covered Monkey Shake
If you don't want chocolate, omit it, makes a killer Monkey shake!  Pictured.  NO MONKEYS WERE HARMED IN THE MAKING OF THIS SHAKE! :)

2 c. almond milk

2 Tbsp  Cocoa

2 ripe, sliced frozen banana or a fresh one (if you want it cold, add a few ice cubs)

2 pitted Medjool date

2 tbsp. peanut butter no sugar added, free of hydrogenated oils

1 scoop of protein powder (optional) of your choice, I used Garden of Life Raw Protein


If you have a Vitamix, place all ingredients in the order listed. If you have a bullet or normal speed blender, use half of the liquid and add more until it is blended smooth, then add remaining liquid.


Enjoy!


Serves 2


Next week, The Gluten Gouge, Part Two, more restaurants and a recipe for Mango Salad and Chocolate Pudding!

Gluten, Dairy and Egg Free Pancake Recipes

I realized it has been a long time since I updated my blogs, I apologize. Of course, most of us are making New Year's Resolutions and I hope to keep this site and my other, Lulu's Gluten Free, updated more frequently.

Unfortunately, I have many health challenges. I am having difficulty pushing through low energy coupled with working more as well as raising my son and running a household.

The recipe below was one I had hoped to post in the fall, but apples are still plentiful even though my favorite, Jonathan apples are gone. There are many others that are tasty.

If you are looking to reduce carbohydrates, use Granny Smith, these tart apples have the least amount of sugar. Use cooked applesauce if making these for someone below the age of two or peel your raw apples.

I was inspired to make pancakes using fall apples. I also wanted pancakes to be egg free as well. Gluten free pancake mixes tend to be quite expensive although they are easy to use. I enjoy Arrowhead's GF Pancake and Waffle Mix. The addition of corn flour gives a delicious crisp to the finished product.

This recipe is easy to make and surprisingly requires no syrup. We did enjoy them with applesauce from last week's post.

There are two recipes with variations that can apply to either. I find the oatmeal pancakes are easier for me to digest as they contain less sugar than gluten free mixes and I don't get tired as easliy after eating them. I have stopped using maple syrup as well for the same reason. I don't want to eat a breakfast that has be nodding off half an hour to an hour after eating. Unsweetened applesauce is a delicious topper with pancakes. I used to give my kids this to avoid them having too much sugar in morning.

Enjoy!

Spiced Apple Pancakes

1 c. unsweetened organic applesauce or you can puree two apples with the peel (unless you are feeding a little person under the age of 2) in a food processor use a little water until you get consistency of applesauce
1 c. almond milk (easy almond milk 1 Tbsp. raw almond butter with 1 c. water, blend)
1 tsp. flax meal
2 tsp. baking soda
1 c. brown rice flour
pinch of ginger and nutmeg
1 tsp. Saigon cinnamon
2 Tbsp. cornstarch

Combine flax meal to cornstarch in a bowl, mix well and make a well in the center. Combine almond milk and applesauce, add to well and stir until mixed. Let rest for 5 minutes. Cook 1/3 c. of batter in oiled cast iron skillet over medium heat and flip when pancake looks dry. Continue until all batter is gone. Can be stored in refrigerator in storage baggie or container for a 3-4 days.

Serve plain or with unsweetened applesauce. Try one without any condiments, they are delicious as is!

Approximately 4-6 pancakes

Another Pancake recipe

1. almond milk
2 Tsp of flaxseeds
1 c. oatmeal
2 Tbsp of GF oats
1 Tbsp liquid coconut oil or light olive oil
1 Tbsp of vanilla extra


Place ingredients in order listed in a blender. Blend well. Over medium heat, heat your skilled and lightly oil using coconut oil. When hot place 1/3 c. of batter in pan, flip when top appears dry and I usually like to use my spatula to poke it and make sure it is cooked.
Repeat until batter is gone, this batter will keep in fridge for a few days.

Variations:
Apple Oatmeal Pancakes
Place same spices in apple pancakes in your blender and blend well. Use unsweetened applesauce instead of syrup. I like using applesauce like this and I find I don't have any carb crash later since I avoided the syrup, even using real maple syrup.

Blueberry Pancakes:
Place blueberries frozen or fresh on top of batter after you pour it, I strategically place them, but you can add as many or little as you like!

Chai Spiced:
1/2 tsp each of cinnamon, cloves, and 3/4 tsp. cardamon, add to blender and blend well.

Banana pancakes:
Use applesauce pancake recipe above but substitute 2 bananas that are ripe and mashed and add 1/2 tsp of nutmeg to spices listed. Or use oatmeal recipe (also add 1/2 tsp of nutmeg) and place small pieces of banana on top of batter in pan, chopped walnuts could also be added.

Chocolate Chip:
Dot batter with a few dark chocolate chips that are gluten and dairy free, mini chips can also be used.

Almond Cakes:
Use 2 tsp of almond extract instead of vanilla. Blanched, slivered almonds can add a nice crunch and texture. Sprinkle them on top of pancake batter in pan.

I usually make some pancakes and keep them in the fridge for a week. I usually eat two small ones for breakfast. They could also be frozen, just use parchment or wax paper between each pancake prior to freezing. Wrap well or use a sealed plastic bag. Warm in toaster oven. Avoid use of microwave, if it can kill your germs on a kitchen sponge what is it doing to the nutrients in your food?

Enjoy and Happy New Year!!

Real Resolutions for 2011

I posted this on this blog last year January 2010 and it is worth reposting.
Happy New Year!


Happy New Year! Being a new year, we all make resolutions to do things differently than we did last year. I would encourage you to avoid putting the following foods/non-foods in your mouth and your body this year. By being diligent and making your own food, not only will your health benefit, but so will your pocket book.

Maintaining or regaining your health is priceless. And really we should have started yesterday, next time, don't wait until the clock strikes midnight on December 31st, start right away. Successful people don't wait to start.

Also, if you indulge, don't beat yourself up, make sure your next meal is a healthy one, it will help make up for a bad meal.

1. Cancer sticks, also known as french fries. I must confess I love french fries! I haven't always, but lately they seemed to call my name. Smash Burger has Smash Fries, greasy and dotted with yummy rosemary seasoning. This is a food drenched in inflammatory, usually hydrogenated or trans fatty oils (usually rancid oils), stripped of its nutrients and unfortunately turns to sugar when it is consumed by our bodies. The only "benefit" is some satiation of emotional discomfort. The feeling of I need my fries is temporarily relieved when consumed, but I tend to suffer later because I ate them. So I and you should avoid these, occasional consumption is not the end of the world. Avoid all fried items, drop the doughnut!

2. MSG also known as: monosodium glutamate, autolyzed yeast extract, so called natural flavorings, sodium caseinate, plant protein, glutamate, glutamic acid and many other disguised names. MSG is an excitotoxin. It works by exciting your taste buds making food taste qualities more distinct. There is a food chain that has a tortilla soup that I find myself craving. They will not disclose all of the ingredients making me think that MSG is the culprit that intensifies the taste and makes me want the product more. In exciting our taste buds, Dr Russell Blaylock, a neurologist has written a book that discusses the neurotoxicity of MSG and aspartame. The neurons in our brain are our nervous system's building blocks. MSG and its twisted cousin, aspartame/Nutrasweet are excitotoxins which lead to weight gain and neuron death. They are excited to death, literally.

Nutrasweet, aspartame are in the same boat here. If you have a choice between white sugar and aspartame, choose the white sugar. People tend to crave carbohydrates more while taking these substances, leading to more weight. Drop the Flaming Hot Cheetos!

3. Cold cereals are glorified junk food. I know they tout lots of fiber, but even organic ones are loaded with sugars. Taking bleached or unbleached refined grains or whole grains and heating them to high temperatures so they can be extruded into shapes like nuggets, rings, whatever does not make a health food. Here is a great article on this subject as well as grains in general.

4. High Fructose Corn Syrup (HFCS) or Agave, fructose syrup, should be avoided at all costs. Again, the occasional pop or Gatorade is not the end of the world, but like gluten, this product is in almost every processed food. Last year studies confirmed that mercury was found in some HFCS samples. That is disturbing as we are exposed to many environmental and food toxins as is. These fructose syrups are metabolized by the liver, not the digestive tract and can cause non-alcoholic liver disease which can lead to cirrhosis. It also causes diabetes, obesity and high triglycerides (blood fats). You don't need this. If you are hooked on soda, quit.

5. Unfermented soy 'food' products. Tofu is fine in moderation, but is not a health food. Soy milk is a highly processed food. Soy oil and lecithin is found in many foods and as typical American fashion we tend to over do anything that we think is good for us. Over 2/3rds of soy crops grown in US are genetically modified (GMO). The Japanese do consume tofu but mainly fermented soy products such as miso, fermented soy beans and soy sauce (keep yours gluten free). They also use soy to round out their meal, not as a replacement, similar to a condiments.

6. Sugar, is the white Satan and yes, you should avoid sugar. What is considered sugar? Many of the wonderful gluten free bloggers suggest their recipes are sugar free because they are using agave nectar or honey. But these are sugars, different types, but have the effects of sugar even if it is supposedly low glycemic. In the case of agave, it is worrisome because it has the same effects on health as HFCS. Honey has some beneficial properties that are medicinal as well as containing nutrients and minerals. It is also a sugar though and should be used sparingly.

Ultimately, we as a nation need to deal with our extreme addiction to sugar. Don't forget about natural sugars. Fruits are (contain levulose) good, juice should be avoided. Blending a whole fruit is preferable as the fiber and nutrients stay with the fruit as opposed to separation that occurs with juicing. People with difficulty regulating their blood sugar should avoid juicing fruit. Dried fruits are very concentrated in natural sugar and should also be avoided. Carbohydrates do add up over the course of day. This means absolutely no pop!! Special message to my wonderful, Mountain Dew loving husband! The Dew is green, but not made by God.

Special note: Splenda shouldn't be consumed by anyone. Long term effects remain to be seen and it isn't wise to eat something that your body supposedly doesn't recognize. Sweet N Low, aspartame, Equal are all bad for you. Stevia is a good choice for liquids that need sweetening such as coffee, tea, hot chocolate or salad dressing. Sugar alcohol substitutes like Xylitol are highly processed but can be used for baking.

6. Since this is a GF blog, we all avoid white flour. But what about GF white substitutes? Tapioca, arrowroot, corn and potato starches, rice flours, and sorghum have their fair share of carbs. So be mindful of your consumption or your pants may get quite tight! And, you can continue to increase inflammation.

7. Microwave popcorn (microwaving in general is not wise as it destroys the nutrients in your meal) is a chemically laden food and shouldn't be produced must less consumed by anyone. If you want popcorn get a kettle popper hand cranked or electric, use organic, not GMO corn and coconut oil.

8. Canned foods tend to have liners made from plastic, Bisphenol A, a toxic compound. This chemical is known to be a xenoestrogen. It has implications for cancer, miscarriage and immune dysfunction.

9. Liquid meals in cans/cartons such as weight loss shakes, Ensure, etc. Read the label. Not only is there dairy products but a lot of sugar and synthetic vitamins. If you require liquid nutrition due to health concern or would like a liquid breakfast, stay tuned for next week, we will discuss a healthy, easy option to meet this need. Liquid meals tend to also be processed, lacking any fresh foods with live enzymes.

10. Protein bars are glorified candy bars. Protein bars are made by soy and whey waste products obtained from manufactures and are again loaded with HFCS or other sugars. Hydrogenated fats are also prevalent in these bars. If you can find raw food bars, they can be a good stand in, but may contain agave. If you want a bar to eat, try looking up recipes online and making your own. You can always make them in bulk and freeze them. Here is a yummy recipe from Dr Ben Kim. He has some wonderful GFCF and raw recipes.

Resources
http://www.mercola.com/article/soy/index.htm
http://www.ewg.org/node/20938
www.drbenkim.com



This list should give you incentive to really think about what you put in your mouth and to make your own food. It will be kind to your body, your mind, your family, your pocketbook and your waist line.

Offerings for November 20,2010: Special Items for Thanksgiving

We had a delicious cranberry burst drink that has the most beautiful color and tastes delicious!
There will be some items that you can impress your friends with that are gluten and dairy free and do not contain refined sugars (except the cranberry orange relish, but it's a holiday! so enjoy yourself in moderation).

Beverages

• Cranberry burst--freshly made cranberry juice combined with a tangerine, peaches and a beet.
• Holiday Nog--almond and Brazil nuts are made into a thick creamy milk, sweetened and spiced.
• The Spicy Waldorf--organic grapes, apple, ginger, celery and some spinach make this healthy drink refreshing and spicy

Take Home Menu

• Garden Pate--perfect for entertaining, serve with crackers, crudite or eat with chips
• Black Sesame Bread
• Almond Milk, by the pint, sweetened with dates
• Cheese and Crackers--cream cheese made from cashews is served with dehydrated crackers, perfect for an appetizer or after dinner treat when served with fresh fruit such as grapes
• Cranberry Orange Relish, raw relish that is delish as a condiment with any dish you want to pair it with on your special celebration, also makes a great salad topping!
• Sweet Potato Salad--delicious cubed sweet potatoes paired with crasins and cilantro in a lime dressing for a tangy finish
• Pecan Orange dressing--a creamy dressing for your holiday salad with delicious pecans and citrus
• Pumpkin Tomato Soup--a warm, cooked, vegan soup with a reminiscent of childhood tomato soup with a grown up appreciation for pumpkin

• Non-dairy ice creams to delight your friends with in seasonal Cranberry Orange, Pumpkin spice and traditional dark chocolate with Caramel Sea Salt 
• GF Granola

Breakfast Ice Cream
We will make this for you on site to order. We have our delicious chocolate sauce and pomegranate seeds for a seasonal flare to this healthy breakfast option.



Desserts

Bring these spectacular desserts to your Thanksgiving gathering with friends and family, of course after they taste them you can let them know they are raw, vegan and gluten and dairy free.

• Chocolate Almond Butter Cups
• Cherry Dipped Truffles
• Chocolate Mousse garnished with pomegranate seeds
• Mince Pies, a germinated and dehydrated almond crust houses a delicious apple/raisin spice mixture
• Cheesecake in a small jar, a beautiful cheesecake swirled with pomegranate cheesecake makes a beautiful presentation in a jar, a wonderful hostess gift
• Almond Butter Energy Bites

Mini Gluten Free Class November 13, 2010

I will be hosting a mini seminar that is free to the public on Saturday, November 13, 2010 from 12-12:30pm at Denver Urban Homesteading Farmer's Market. Here's a synopsis of what I will be covering. This is also a great opportunity to have some free samples of Living Fuel delectable!

November 13, 2010
GLUTEN FREE: FAD DIET OR NECESSARY TREATMENT?
If you or a loved one have questions about what is gluten, who is affected, what it can do and what are the medical implications of undiagnosed gluten intolerance or celiac disease then you won't want to miss this class.

Hope to see you then! Don't forget we are at Denver Urban Homesteading at 200 Santa Fe Drive, Denver, CO 80223 every Saturday from 9-2pm.

New Gluten and Dairy Free Market in Denver!!

                                                                                            

                                                                                                           

How to Fuel Your Life, Feel Good

A New, Healthy Treat at Denver’s Year-Round Farmer’s Market

(DENVER) – You want to eat something tasty, but you know you should eat healthy too.  Who knows how to strike that balance?  You’d trust a nurse practitioner with an apron, wouldn’t you?

There’s a new business, run by Denver-area medical professional Lolita Hanks, where health is taught hands-on through your tastebuds.  The Living Fuel “green smoothie” stand is open Saturdays 8 am to 2 pm at Denver’s year-round Urban Farmer’s Market, at 2nd Ave. & Santa Fe Blvd.  Many vendors sell neat treats there, though not all are as allergy-friendly as Living Fuel’s offerings. 

“I have rheumatoid arthritis, and I have so many allergies that aggravate my symptoms,” said nurse practitioner Lolita Hanks.  “I make these foods to help myself, but they can also help millions of others with allergies who often can’t find anything to eat.  Best yet, they’re tasty enough you don’t know they’re allergy friendly.”

Each week, Hanks prepares raw chili (amazingly zesty and savory!), a variety of popular sunflower seed pates, two types of non-dairy ice creams in wonderful flavors, and several options for green smoothies – basically a flavorful shake of mixed fruits and greens – plus lots more (ask about gluten-free granola, faux egg salad or several other raw-food, vegan or gluten/casein-free options).  She already has a regular following of people who show up every week.

“I tell people they can have ice cream for breakfast!” Hanks says.  “My ice creams are made from either cashews or bananas, don’t contain a lot of sugar, and they taste better than other dairy-free desserts.”

Living Fuel is dedicated to helping people reach optimal levels of health through their diets.  The Living Fuel stand at the market is just part of what nurse practitioner Lolita Hanks provides.  A web presence at www.living-fuel.com provides a list of options. She is also the author of a six-week gluten-free, casein-free menu planner that can be found at www.livingglutenfreecaseinfree.com and personalized allergy-free health food and advice.

Those who sign up for e-mail alerts will find what each week’s menu is in advance.  Sign up by sending e-mail to livingfuelcolorado@gmail.com or sign up at the market.  Otherwise, just browse the stands and be pleasantly surprised by the variety!

Another Use for Zucchini

Instead of buying an expensive package of gluten free pasta, break out your mandoline to slice zucchini into spaghetti strips, fettucine style.

Then serve it raw or lightly steam it in some flavored water or broth. I used some garlic powder and vegetable broth. I gently cooked it on low for a few minutes. Removed and top with cashew cheese and raw tomato sauce.

Raw Tomato Sauce

3 ripe tomatoes quartered
1/2 c. soaked sun dried tomatoes, unless you have oil packed, no soaking needed
6 Kalamata olives
1/4 onion
1 tsp. garlic powder
1 tsp. Italian seasoning or equivalent fresh herbs such as basil and oregano

Blend all and top on top of zucchinetti!


Enjoy!

Juicing using a Blender

Many people who advocate juicing are proponents of juicing will maintain that a juicer of a specific kind is required. If you are dealing with a serious medical issue that has the potential to be cause disability or death such as cancer. The folks at Juice Feasting have found that those who are juicing using conventional vegetables did just as well as those who used organic.

This blog will focus on using the blender to juice instead of buying a juicer. The steps are outlined below. It is great if you have a high speed/power blender like the Vita Mix, but if not, use your normal blender by covering veggies with water and add water as needed. You can also look at my two other blog entries, one on making green smoothies using a blender that is not of the high speed variety and the other provides another green smoothie recipe.

At the end I will show a picture of the container that I had after using my Juiceman juicer, which I do like and has been convenient, but leaves considerably more pulp behind. Which is ok if you are composting!

If you can buy organic that's great but if not, wash them well with vinegar and water or food grade 3% hydrogen peroxide in diluted water. If conventional is the only thing available but is a local product then that's great. Go to farmer's markets and get to know your farmers. They might be using organic practices but can't afford the certification. In any case be grateful for the food you have and ask that it be a blessing to your body and nourishing to you.

1.Peel and cut desired number of carrots, I used 6 for two people. If you are using a blender that is not of the Blendtec or Vita Mix variety, meaning it isn't high speed. Cut your carrots smaller and you will need to blend with a small amount of water until the carrots are pureed. If you want the peel and an earthy taste, do not peel this. If you are serving a child under the age of two, their system doesn't tolerate peels well, so make sure all foods are peeled except the obvious such as grapes and blueberries. That would be a challenge!!

2. Cover with water.

3.Get your equipment ready. A fine mesh strainer.

A nut milk bag or in this case I used a produce storage bag that I bought at my local health food store. They are washable and was $5.00 for 3 bags, two small and one large. This is the small bag. It is a fine mesh.

A bowl to catch the juice.

Place the strainer in the mesh bag and put over the bowl.







This is how I make nut milk also by straining the pieces for a smooth liquid.

4. Place the lid on the container. Start blending. Once there are no carrot pieces left, add water to the top and mix well. If you have a Vita Mix, this should take less than 15 seconds on high. Some raw foodists have concerns that it will heat up your juice, but this is a lot of volume and we are working in less than 30 seconds.

5. Pour carrot juice into the the covered strainer that has been placed over the bowl.

6. Use a spoon to press the juice down.

7. Pull the mesh bag over the mesh strainer.

8. Use your hand like you are milking the bag, gently pressing the pulp down in the bag, extracting the extra liquid.

9. Place your apples in the blender. Again, if using a normal speed blender, cut them in small pieces.Peel the apples (if making for children under age 2) and place in your blender. Cover with water and repeat the blending process. You can add more water if you like after they are thoroughly blended. If you are not using high speed blender, cut apple into smaller pieces, remove cover, seeds and stems. There is a small amount of laetrile (vitamin B17, a cancer killing natural cyanide that is not good for pregnant women, but I like to use seeds as part of my cancer prevention program).

                                             10. Add your carrot juice to the apple mix.

                                              Serve. If you will be drinking your juice later in the day, juice the apples separately and add to carrot juice right before you want to drink it. Remember to keep juices cold, leave very little air between lid and juice to reduce oxidation and drink within 48 hours. You can freeze your juice, Mason jars are good for this. If you do this, you will need some room for expansion between the juice and the lid.

This is the remaining pulp using a centrifuge juicer such as Jack LaLanne. It isn't a bad juicer, it's inexpensive but leaves a lot of pulp behind.

To the right, is the pulp left behind from using the blender. An impressive difference.








Leave a comment and let me know what you think about this post!

Day at Hippocrates Health Institute

Dear Friends,
I must admit to being a delinquent blogger. I have lovely blog written on how to juice using a blender, but hate to put it up without the step by step pictures which are at home on my husband's computer.

For my Colorado friends, the grand opening of Living Fuel, a green smoothie stand is tentatively scheduled for Saturday, July 3rd at the Urban Homesteading market, an indoor year round farmer's market. Hope to see you there! Please check Living Fuel for updates.

For two years I have endured Rheumatoid Arthritis. I have come to a place where it is very well controlled but do not want to live my life with it or the medications I use, namely Plaquenil, Minocin and intravenous Clindamycin and Naproxen. I have come far with eliminating foods that exacerabate my condition. I have realized that I won't be happy until it is in remission. I will win this battle.

I have decided to utilize a health institute called Hippocrates to get the tools for the battle.
Hippocrates Health Institute (HHI) is a health facility that specializes in an all raw, sprout and wheat grass based nutrition plan to restore health. They deal with many difficult issues such as cancer and autoimmune diseases as well as wanting optimal health, weight loss and diabetes.




Below is day one at HHI.
The Hut, a meeting place at HHI

continued at.....

http://www.living-fuel.com/

Gluten and Dairy Free Classes in Denver

I must apologize for being remiss in my blogging! In addition to working more, I have also given my first gluten and dairy free class at Colorado Free University. It was fun and challenging. I received good reviews on "providing pertinent medical/health information," being "well organized" and "very knowledgeable". I focused on how to change your diet with practical steps. Substitutions and the theme of thinking outside the gluten laden breadbox were provided.

The next classes are being held, May 22nd and July 10 from 9am-12pm. We will make rich, chewy, delectable brownies, a refreshing and healthy breakfast salad and chicken nuggets. I will also bring a pumpkin tomato soup that can be found in my menu planner.

I chose these particular recipes to show substitution in gluten and dairy free cooking. Breading is demonstrated by making the nuggets. We just brown them and place them in the oven to completion as this is a healthier method of making these kid friendly favorites. The pumpkin squash soup shows that a soup can be creamy without using dairy. Breakfast salad is my way of demonstrating how to think outside the breadbox and that we don't need gluten free substitutes for our previous gluten laden foods we used to consume. Lastly, brownies....well, because we need chocolate.

The class is 3 hours long. In addition to cooking, we discuss the health issues related to gluten and dairy free living, sugar consumption, gluten free pitafalls to avoid, inflammation and health maintenance.

So I hope you will come and learn a lot and have fun in the kitchen!


Enjoy this refreshing Thai Cabbage Salad, think Asian Coleslaw.

Salad

1/2 head of Napa cabbage, sliced crosswise
1/2 head of Chinese cabbage, sliced crosswise
6 stalks of Bok Choy, sliced or 3 baby Bok Choy sliced
1 1/2 c. julienned carrots
1 bunch of green onions sliced
1 c. chopped cilantro leaves
1/4 c. black sesame seeds (optional)

Dressing

3/4 c. plain rice vinegar (if you can have it use lime juice)
1 c. light or extra virgin olive oil
1/4 c. Tamari (GF soy sauce), if you can't have it use Bragg's Liquid Amino's to taste
1/4 c. lime juice (omit this if you used lime juice in place of vinegar
2 Tbsp. minced garlic
4 Tbsp. microplaned fresh ginger or 1 inch chunk if you have a strong blender
1 tsp. sesame oil
1 tsp. red pepper flakes
1 jalapeno seeded
1 Thai pepper (optional for more heat)

Blend dressing ingredients in blender until smooth.
Mix all the vegetables together and toss with dressing.

Green Apple Pie Smoothie

This is a crisp, refreshing smoothie!
It makes a great breakfast.

2 green apples chopped fine
dash of cinnamon
water
2 c. spinach or other leaf greens torn into pieces

If you have a Vita Mix or other high speed blender, cut apples into quarters, seeds and all. If not place the spinach in blender, cover with water, blend well. Then add apples and more water to keep blades moving until smooth then add cinnamon and water to fill blender to the top.
Enjoy!

Gluten and Lifespan

There are several studies done around the globe demonstrating that those with celiac disease have a shortened life expectancy. There aren't many studies on those who are gluten intolerant and don't have celiac, but the outcomes would most likely be similar. The difference between the two is a matter of degree. A little gluten for a celiac is kerosene to the fire where the gluten intolerant individual the same gluten is more like lighter fluid. Both cause a fire to burn but the degree of intensity is different.

A large study on hospitalized celiac patients performed in Sweden (they have a higher incidence of celiac that is presumed to be related to early introduction of grain based cereal drinks into the infant diet) were found to have a 2 fold increase in mortality from various causes. Celiac disease is related to intestinal cancers and lymphomas, but also has high incidence of provoking immune system problems resulting in more autoimmune diseases. If you are already suffering from an autoimmune disorder, you may be gluten intolerant if you aren't a celiac sprue sufferer.

The study found that some of the deaths for those with celiac were related to autoimmune disorders such as rheumatoid arthritis and other connective tissue disorders. Other deaths were cirrhosis of the liver (can be a result of celiac disease and not related to alcohol), and inflammatory bowel diseases like Crohn's and ulcerative colitis. It is hypothesized that many of these deaths especially cancer, are related to malabsorption. This results in poor nutrient, vitamin and mineral status. In these cases, a poor vitamin A and D levels would have been found. Both of these vitamins work together and an adequate vitamin D level is protective against so many diseases such as influenza, cancer, and heart disease.

Generally, celiac disease and gluten intolerance are diseases that are based in chronic inflammation. "Gluten sensitivity should be considered as a state of heightened immunologic responsiveness to ingested gluten proteins in genetically predisposed individuals. The brain is particularly vulnerable." This statement came from a study done by Pediatrics Journal. Inflammation is found to be the culprit in many diseases including heart disease, cancer, Alzheimer's, and arthritis. Many people suffering from

Another study in the Lancet, demonstrated that those who didn't follow a gluten free diet had a 600% increase risk of death. Death rates were also affected by delay in diagnosis as well as the non-gluten adherence, meaning monthly cheating.

Many who experience relief from physical symptoms or maladies with a gluten free diet, think it is acceptable to cheat now and then. Another study found that minute amounts of gluten caused inflammation in gluten sensitive individuals. There is difficulty to abstain at all times unless you make your own food at all times. But you don't want to compound those inadvertent gluten exposures with your own blatant cheating. It takes 3-6 months to reduce inflammation from that exposure. So cheating every month won't give your immune system a chance to relax and you will experience chronic inflammation. Some of the gluten free products/foods available have a threshold of gluten. If it contains less than 20 parts per million it can be considered gluten free. This can be a problem if you consume a gluten free muffin in am, cookie at lunch and pasta at dinner. You may be exceeding the gluten level your body can take with this ingestion.

Keep this in mind, when you think about cheating.......

This week's recipe is a low budget, easy and tasty soup.

Greek Bean Soup

1 can 15oz of navy or Northern beans, rinsed
4-5 c. broth, use more if you want a thin soup, less for thicker soup
Fresh ground pepper
4 carrots sliced
3 stalks of celery sliced with the leaves
2 onions diced
4 sprigs of fresh oregano or 1/2 tsp. dried oregano
2 Tbsp. of tomato paste

Combine all in a pot and cook over medium low heat for 40-50 minutes until carrots are soft.

Enjoy!

You are Needed!!!

Please excuse my delinquent blogging. I intended to have an article on the medical implications of gluten, but with being sick and having sick family members I didn't get it done.

I am asking for your help today. I have authored a GFCF Menu Planner and since I don't have a marketing budget, I am asking for your help. I could ask friends and family for this, but they don't want to hurt my feelings with honest responses, well a few of them would.

I need people to look at the website that hosts the menu planner and give me feedback on the site: if its user friendly, what keeps you from purchasing the planner or makes you want to purchase the planner and any helpful additions or subtractions that it could use.

Please post your comments below.

Thank you very much!

Valentine's Day Dinner, Won't Break the Bank or Your Health

Valentine's Day, similar to other holidays, birthdays, anniversaries, retirements, births, weddings, promotions, and other occasions, provide us with ample opportunities to celebrate using food. The downside of all these celebrations, is that opportunities to overindulge in carbs and calories are many. For those of us with food intolerances, it can provide opportunities to cheat as well. What can just a gluten little do? Over the next month, we will examine the medical implications of gluten and casein intolerance in a series of articles. I will address if cheating even a little is harmful and if so to what extent. The articles will provide an opportunity for education and anti-inflammatory recipes.

Today, I am providing a healthy dinner for you and your sweetie! If you don't have a sweetie, then invite a friend who is also sweetless over for a dinner. In the past, as a single mom, I made a candle light indoor picnic dinner I enjoyed with my little kids. They were big fans of indoor picnics during the dreary winter months or rainy days. Those are good memories........Anyway, this Valentine's Day Menu:

Wine of Choice

Chicken Piccata
Risotto
Fruited Green Salad with Pecan Dressing
Dessert Ideas

Wine--I would suggest a lovely Riesling (a sweet German wine) or Vino Verde (a sparkling green wine from Portugal), if you prefer red wine, there are many varieties available. I have become fond of a local Colorado wine, Laughing Cat Sweet Baby Red. Check out your local wineries, many have free tastings.

Chicken Piccata is typically served with capers and dredged in flour or breadcrumbs. We could substitute some gritty rice flour or use some expensive gluten free bread to make crumbs, but I have a quick, tasty and easy pantry solution. We will use cornstarch.

• 1 large chicken breast, cut in half horizontally to make to thin identical pieces, will make a thin cutlet
• 3 Tbsp. cornstarch
• 1/2 c. white wine or broth
• 1/2 c. broth
• Sea Salt
• Fresh Ground Pepper
• 1 tsp. dried chives or 2 tsp. snipped fresh chives
• 1/4 c. fresh parsley minced
• juice of 1 lemon, zest if you want more of a zing in your sauce
• olive oil
• ghee (suitable for those who are CF) or vegan margarine (use butter if you can have casein)

1. Rinse chicken pieces and dredge through cornstarch.
2. Shake off excess cornstarch.
3. Season with salt and pepper.
4. In a skillet, over medium heat, warm ghee, add chicken and brown on both sides.
5. Remove chicken from skillet and place in a pan in a 350F oven. While chicken continues to cook, work on the sauce.
6. Add wine/broth and stirring to deglaze the pan.
   
7. Season with salt and pepper.
   
8. Add lemon juice (a nice touch Ina Garten, "Barefoot Contessa" places the lemon halves in the sauce and while it simmers and then removes them). Another option is to use lemon zest.
   
9. Cook until sauce is thickened (reduced), add 2 Tbsp. of ghee or olive oil and stir well.
10. Add chicken breasts and cover both sides with sauce.
    
11. Add parsley and serve with lemon slices and parsley sprigs for garnish.

Risotto (pictured above is minus the veggies)

• 1 shallot, sliced
• 2 garlic cloves, chopped
• 1 c. risotto
• Olive oil
• Sea salt
• Fresh ground pepper
• 1 zucchini, diced
• 1 roma tomato, diced
• 1 carrot, diced
• 1/4 c. white wine
• 2-4 c. broth

Heat oven to 400F.

1. In a cast iron skillet over medium heat, warm olive oil, add shallots, garlic and risotto.
2. Coat the risotto and saute until shallots and garlic are soft.
3. Add wine and cook gently and stir for 5-10 minutes.
4. Add the vegetables and seasonings. Stir well.
5. Add 2 c. of broth and place in the oven after stirring well. Cook 20 minutes and check risotto. Add 1 c. of broth, shouldn't be very thick. Bake for another 20 minutes and evaluate the risotto. Should be creamy and the risotto soft. Add more broth 1/2 c. at a time and cook 10 minute increments until it meets the creamy and soft criteria.

*If you can have Parmesan cheese, add it prior to serving.


Fruited Green Salad with Pecan Dressing (not pictured)

• 1/2 head of romaine or green leaf lettuce, clean, dried and ripped into bite sized pieces
• 1 orange peeled and segmented, do this over bowl to catch the juice
• 1/2 apple diced
• 2 Tbsp. raisins or craisins
• 1/2 stalk of celery diced
  

1. Place apple pieces in reserved orange juice.
2. Toss lettuce with remaining ingredients.

Dressing

• 2 Tbsp. raw pecans
• juice of 1 lemon
• juice of 1 orange
• 1/2 Tbsp. honey

Blend all ingredients in blender. Serve with salad

Dessert Ideas

For those of you who don't want to indulge and feel weighed down in the am. I suggest, a plate of fresh berries and small serving of nuts (can be purchased in bulk section for a few dollars). For example, one pint of blue or blackberries, strawberries with greens still on (looks pretty) and 2 Tbsp. of raw almonds, 2 Tbsp. raw pecans and 2 Tbsp. Brazil nuts. Add a few squares of dark chocolate to round out the dessert. If you don't like or can't have nuts, add some gluten and dairy free crackers, seeds (Tamari pumpkin or sunflower seeds) and avocado slices. Of course you can just have the berries!

Another idea is melting dark chocolate on low heat and dipping washed, dried fruit such as orange segments, apples, and strawberries into chocolate halfway, place on waxed paper to dry.

Lastly, this is great recipe that comes from a site that has many wonderful, allergy friendly recipes, it is an Apple Crisp Recipe. It is raw, easy to prepare (can be made in advance) and so delicious. Instead of feeling weighed down after eating, you feel refreshed. I used raw pecans in place of walnuts with wonderful results.

Happy GFCF Valentine's Day!!

Angel Food Ministries Offers Allergy Friendly Food Box

Angel Food Ministries was started by Joe and Linda Wingo to help families who are experiencing financial difficulties. This program offers discounted boxes of food that can be purchased in advance and picked up at a location that is close to your home. They offer a gluten free box that is also free of other allergens such as soy, peanuts, tree nuts, milk, eggs, fish and crustaceans (shellfish).

My friend and partner, Mary Ann Kelley, who manages the web site that hosts my gluten free casein free menu planner, also has menu plans that help you utilize the food that is offered each month in the Angel Food Ministry plan.

This month's allergy friendly box has an assortment of breaded chicken and meat. They also offer a produce box as well.

Being on a gluten free diet can break the bank if you aren't careful. What happens is that our previous gluten laden foods/products are quickly replaced with gluten free substitutes. These substitutions will rob you of your health as they contain inflammatory oils and high amounts of carbohydrates and sugars. I discussed this in a post last year when I examined why we should think outside the breadbox.

As we are tightening our financial belt, we look to cut costs where we can. This ministry may be helpful to you by stretching your food budget. They also take food stamps. This food can extend your food for the month or be a substitute for going to the store.

Below are some helpful hints to keep your food costs down.

• Make fewer trips to the store on a FULL stomach.
• Try to make double duty meals, I made one Sunday night that will be listed below.
• Shop on Tuesday for meat clearance sales.
• Some stores will have double ads on one day of the week. My local natural market has last week's and the current week's sale items available on Wednesday.
• Make your own food. This is not only for short term budget containment, but long term health benefits. You can control what you put into the food you are preparing.
• Stick with fresh foods that are simple. It is fun to make an exotic recipe, but the ingredients can be cost prohibitive.
• Start a co-op with your friends so you can buy in bulk. One of my friends is purchasing $5 quarts of honey from a local bee keeper.
• Buy in bulk what you can use. Use coupons on products that you really use, don't feel compelled to use a coupon just because you have it. Take advantage of double coupons or use on sale items. Target has a $1 coupon accordion organizer that fits great in a purse.
• Every week use up what food is in the fridge. Many cuisines around the world take the remains of the veggie drawer and make a soup out of it.
• Many stores have $1 produce bags full of produce that is ripe. Bananas can be frozen and aging apples can be pureed into applesauce or cooked or baked in a crisp.

The two recipes below came about from a $1 produce bag of 3 organic bell peppers, definitely a good deal and 1lb. of ground turkey that was $2.25.

Stuffed Peppers

3 peppers, washed, dried and sliced in half from stem to bottom
A large pot of boiling water
1 lb. ground turkey or beef
1 small onion diced
1 Tbsp. minced garlic
1 small celery stalk diced
1/2 Tbsp. Italian seasoning
Sea salt and fresh ground pepper
1 Tbsp. A-1 Steak sauce (is GF, always read labels), or ketchup
1/2 24oz. jar of marinara sauce of your choice (read labels to avoid gluten and dairy) or
1 1/2 c. homemade marinara sauce

Brown the turkey in olive oil with onions, garlic and celery over medium low heat. While cooking turkey, boil pepper halves in hot water for 3-5 minutes until crisp tender. Remove from water and place in foil lined, oiled rectangular pan to accommodate all the peppers. Add seasonings, steak sauce or ketchup and sea salt and pepper to taste. Remove meat mixture from heat and scoop into pepper halves, save remaining turkey for next recipe. Pour the marinara sauce over the peppers and bake 350F for 30-35 minutes.
Serves 6

Clean out the drawer Soup

Place remaining cooked 1/2 lb. of turkey in a soup pot over medium heat. Add 2 small sliced carrots, 2 small sliced celery stalks, remaining marinara, 1 small diced zucchini, 1/2 T. Italian seasoning and 1/4 c. rice or risotto. Fill the marinara jar with water x 2 and add to soup. Simmer until vegetables are soft and rice is cooked.

You can use any veggies you have for this recipe and adjust the thickness with more or less water.

Green Smoothies

What is a green smoothie?

It is a blended drink that contains greens--fresh, uncooked spinach, lettuce (not iceberg), dandelion greens, kale, and herbs such as parsley and cilantro. Dark, leafy greens provide can meet many of our nutritional needs. It is great to add one or two dark, leafy green salads or cooked side dish to your daily meals. Blending the greens, allows for those who have poor digestion (myself and many fellow gluten intolerant individuals) to obtain more nutrients from their foods as the process of chewing is done by the blender. This also allows for anyone to get a higher amount of greens in one sitting then could be done by chewing a large salad.

How does a green smoothie differ from juicing?

I like juicing and it has its place in providing a lot of nutrition in concentrated form. I find that I do better with these smoothies as it keeps the fiber intact with fruits and veggies.


Why are these drinks beneficial?

Most of us think it is odd to drink something that is green unless it is Mountain Dew! Dark, leafy greens are loaded with calcium, magnesium, potassium, iron with vitamins A and C. Realize that vitamin A obtained from plant sources and not animal (form is beta-carotene) require the body to convert the beta-carotene to vitamin A, Those who are acutely or chronically sick may not be able to do. Fresh greens also contain chlorophyll which can help stimulate red blood cell production and provides magnesium.

Many raw foodists start their day with a green smoothie and may also have one for lunch. I find that as a person with chronic fatigue that adding these nutritious, fresh smoothies to my diet has provided a great energy boost! I have been drinking these for breakfast daily for a few months. I took a hiatus from them for a little over a week and became fatigued again resulting in needing to rest during the day for hours. Since resuming the drinks, I rarely need a nap and generally feel better.

Can I have spinach everyday?

Spinach is the best green to start with, as it is liked by all who try it and it breaks down easily. It is important to rotate greens as they contain small amounts of nitrogen, called alkaloids and they can pile up in your system. You always want to rotate foods, that is why we have seasonal foods, we aren't meant to eat the same thing over and over.

Are green smoothies for kids?

These are good drinks for kids and they will never know the greens are in them. Some of the drinks are green and you could put them in a cup with a lid that the kids can't see. This drink could be in addition to your child's breakfast but not the entire breakfast. My son does drink these most days of the week and since he is almost 14, he doesn't always want a big breakfast. He does have protein at lunch and a larger meal at that time. This drink can also be a snack and is a better alternative to sugar laden fruit juices that are available. Using a straw works well for kids and adults alike.

How do I choose greens and prepare them?

Choose fresh, bright, organic greens that aren't yellowing, browning or wilting. Wash your greens thoroughly rinsing them until all dirt and grit is gone. I use a mix of food grade 3% hydrogen peroxide, a few ounces in a bowl of water that covers my produce. After soaking them for about 5-10 minutes, I rinse them.

What is in green smoothies?

There are many ways to make green smoothies but typically they consist of fruit, water or juice (fresh squeezed or juiced, such as limes, lemons or apples) and greens. The fruit percentage is typically 60% fruit and 40% greens.


How do I make one?

The recipe for today, is a Blackberry Mango Smoothie. We will make it using a normal blender not a Vita-Mix, which is a great machine, but very expensive. If you really enjoy these smoothies and have health issues, it may be a good investment for you. No, I don't get any money from Vita-Mix, I wish!! I wish they would send me one!!!

I will show you how to make the smoothie using a normal speed blender. You can follow this procedure with any smoothie you want to make. Remember, a regular blender doesn't have the force to pull big pieces of food down to the blade if there is too much fluid diluting the mixture.

Blackberry Mango Smoothie

1 10 oz. bag organic frozen blackberries
1 10 oz. bag organic frozen mangoes
2 c. spinach
water







Place blackberries in the blender and place enough water to cover the berries.



Puree the berries. Place this mix in a strainer over a bowl.








This is what the blackberry juice will look like.


Place half of the blackberry juice in the blender. Add the spinach (if you used a different green such as romaine, rip it into smaller pieces) and blend well.


Add the mango and more blackberry juice if needed to keep the mixture moving. Add more water to the mixture, I usually add enough to fill it to the top.



My action picture!!!


Voila! I usually drink 28-32 ounces a day.

Enjoy!!!