Happy Healthy Long Life

Friday Night Dinner & a Movie. "Enlightened Bulgur with Swiss Chard, Chickpeas & Feta", My New Love Affair with Whole Soy & Company's Plain Unsweetened Yogurt, Kale Chips-at-the-Movies, and the French Film "The Other Son"

 

Martha Rose Shulman's Bulgur with Swiss Chard, Chickpeas & Feta 

 

Last Night's  "Enlightened" Bulgur with Swiss Chard, Chickpeas & Feta 

 

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I first tried Martha Rose Shulman's "Bulgur with Swiss Chard, Chickpeas & Feta" three years.  It was an instant winner at our house.  I was easily able to ditch the olive oil--but ditching the feta cheese is another story.  I anxiously await the arrival of a reasonably-priced plant-milk feta!  It won't be long, don't you think?

I tried the recipe with a homemade feta made with tofu.  Meh!  I tried to convince myself it was a fine substitute.  It wasn't.

I tried the recipe with the Tree of Life's Smoked Tofu.  Again, it was Meh!

So, this is one of those "3 or 4" times a year I choose to enjoy this dish the way it's meant to be made--with feta (even if I do use the reduced-fat kind).  

OK--I know many of you may disapprove, or be "tsk tsk tsking".  But, I LOVE this easy-to-make tasty dish. I'm perfectly comfortable enjoying my less-than-an-ounce of feta cheese 3 or 4 times a year. The last time I made it was in November.

 

Gorgeous Swiss Chard at the Grocery Yesterday

 

I couldn't resist the giant leaves of organic Swiss Chard at the grocery store yesterday.  Dinner!

Aha!  The perfect occasion for "Enlightened Swiss Chard, Chickpeas & Feta".  I snagged a 3.5 ounce package of reduced-fat feta from the cheese display, & some fresh dill weed.  Chickpeas & bulgur are pantry staples.  Didn't need any more.

So, there you have it.  My occasional treat.  And the Lab Rat & I thoroughly enjoyed our dinner.  I can't wait for the left-overs for lunch today.

Find the recipe on one page here

 

 

 

 

The Salad Course with Soy Yogurt Thousand Island Dressing

 

 

If you've been reading my Face Book page  (& I sure hope you are--because that's where I'm mostly posting these days) you know I've gone absolutely Ga Ga over Whole Soy & Company's Plain Unsweetened Yogurt.

It's become kind of like Manna to me.  It works as a delicious breakfast, savory-style with roasted garbanzos, herbs, & veggies---or sweet-style mixed with thawed berries, jelled with chia or sprinkled with some homemade no-oil cocoa almond cherry granola, or half of a Cranberry Heart Thrive.

You can even turn it into a thick Greek-style yogurt if you mix 1 1/2 tablespoons of chia into a cup of yogurt & let it sit for 5-10 minutes. 

It makes a hearty lunch salad when mixed with tamari-roasted rosemary chickpeas, roasted potatoes, red peppers, cukes, red pepper flakes, black pepper, dill, & lemon zest.  The seasoning & add-in options are endless.  It's like a low-fat mayo that you can flavor anyway you like.  Chipotle, Southwestern, Curried, Greek, Italian, Ranch Dressing anyone?  Maybe too tangy for an Asian variety.

 

Soy Yogurt Thousand Island Dressing

Makes 8 servings - 2 tablespoons each

Makes 1 cup of dressing or sandwich spread

Prep Time:  5 minutes

Recipe on one page is here:

Ingredients:

• 2/3 cup of plain unsweetened soy yogurt
• 1 garlic clove, smashed or 1/4 teaspoon of granulated garlic
• 1 tablespoon of mustard (yellow or Dijon)  I use Dijon
• 3 tablespoons of low-sodium ketchup 
• 2 tablespoons of pickle relish
• 1 tablespoon of fresh chopped dill (or 1 teaspoon of dried dill)  More, to taste

Instructions:

1.  Mix everything together in a small bowl.  No need for a blender.  

2.  Taste, add more dill or a little salt to taste.

 

 

My New Manna - Plain Unsweetened Soy Yogurt is a Game-Changing Recipe Changer!  Viva the Possibilities!

 

Works for breakfast, lunch, as a salad dressing or as a mayo.  For tangier salad dressings, or curries--Goodbye high-fat cashew cream or silken tofu--Hello Soy Yogurt!   

No more half-used boxes of silken tofu in the fridge that I can't use up within the 2 day "throw away" date.

And don't forget the probiotic benefits of the live cultures.  L. Pantarum LM, L. Acidophilus, B Bifidum, L. Bulgaricus, & S. Thermophilus.  A minimum of 20 Billion Total CFUs per serving.

Vegan. Casein, Whey, Lactose & Gluten-Free. Organic.  Non-GMO.

Did I mention the protein?  10 grams per cup. 

Hey, folks, I never could eat dairy yogurt because of the lactose--so this is a real treat for me!

 

 

 

 The Savory Mediterranean Breakfast/Lunch Combo with Tamari-Roasted Garbanzos, Veggies, & Chia  (add Oven-Roasted Potatoes, Too)

 

Oil-Free Oven-Roasted Tamari Rosemary Garbanzos--A New Staple At My House

 

I make a double-batch of these every week to mix into my Savory Mediterranean Yogurt Breakfast/Lunch.  Add in peppers, chia, tomatoes, tiny sliced gourmet cucumbers, dill, Penzey's Lemon Zest, red pepper flakes, & fresh black pepper.  Whatever!  You won't believe how delicious & filling this is!!  Or sprinkle on salads.  Eat 'em straight-up.

Recipe for the Oil-Free Oven-Roasted Tamari Rosemary Garbanzos is here.

 

What a Breakfast!  What a Lunch!

 

 

 

Soy Yogurt with Crumbled "Fruit & Nut Manna Bread" & Chia, Of Course

 

 

Soy Yogurt with Canned Chickpeas, Cukes, Tomatoes, Peppers, Dill & Pepper

 

 

Soy Yogurt with Thawed Frozen Berries, Chia & 1/2 of a Cranberry Heart Thrive

 

Soy Yogurt with Homemade Cocoa Almond Cherry Granola & Berries

Recipe for the Cocoa Almond Cherry (or Cranberry) Granola is here.

 

 And Now for Last Night's Movie, "The Other Son"

 

If you don't see the video on your screen, click here!

 

 

I missed this poignant, heart-wrenching, thought-provoking French film when it appeared in theaters last Fall.   It arrived in the mail via NetFlix on Thursday--the perfect film for our "Friday Night Dinner & a Movie Night".

As parents of two sons, the Lab Rat & I found this film to be painful & unnerving to watch---but we were riveted by the impossible story line.  

Two sons, one an Israeli, one a Palestinian, mistakenly switched at birth, raised in two loving homes--worlds & cultures apart.  The mistake is discovered when the boys turn 18, & only because of the  genetic impossibility of the blood type that turns up on a routine Army physical.  Lives change in an instant.

One can only imagine the life-changing difficulties of such a discovery--for the parents & the young men. 

The film is now availble via NetFlix or YouTube.

I don't want to give too much away, but here's a capsule summary:

 

'"The Other Son" is the moving and provocative tale of two young men -- one Israeli, the other Palestinian -- who discover they were accidentally switched at birth, and the complex repercussions facing them and their respective families.

As he is preparing to join the Israeli army for his national service, Joseph discovers he is not his parents' biological son, and that he was inadvertently switched at birth with Yacine, the son of a Palestinian family from the West Bank. This revelation turns the lives of these two families upside-down, forcing them to reassess their respective identities, their values and their beliefs."

 

As Frederic & Mary Ann Brussat, my favorite, most reliable film reviewers explain:

 

'"The Other Son" waters the seeds of empathy in our hearts as we ponder the miracles that can happen when we walk a mile in another person's shoes and truly desire to understand the broader context of another's life. The film also tutors us in the art of listening."   Their full review is here.

Find the New York Times review, here.

 

 

Our Movie Snack:  Good-Bye "Good & Plenty" -- Hello, Lab Rat Grown & Made Kale Chips

 

Kale is Growing in Our Backyard Now!  Hello, Kale Chips

 

Kale Chips Quickly Devoured at our "Friday Night at the Movies"

 

The Basic Recipe:

 

1.  2 bunches of kale (any kind--we used Russian & Lacinato Kale yesterday

2.  1/2 cup of cashews

3.  1 juiced lemon

4.  2-3 TBS of cider vinegar

5.  About 1/3 to 1/2 cup of nutritional yeast (sorry for the loosey, goosey amounts)

5.  1/2 cup water mixed in a high-power blender, then massaged into chopped kale.

6.  The Lab Rat sprinkles on "Bone Suckin' Sauce Seasoning & Rub" for added zest before the kale is dried.

7.  We have a small dehydrator that we use to make the kale chips.  Follow your own dehydrator directions.  Ours were ready in about 4 hours, dried at 115 degrees F.  Check the web for oven-baking directions.

 

 

Ann Esselstyn on "How to Eat Plant-Perfect: What to Eat, Where to Buy It, How to Cook It"

Ann Esselstyn Speaking at a Hospital Employee Wellness Talk: "How to Eat Plant Perfect"
 

 

 The Esselstyns 

 

If you received this post via email, please click here to get to the web version so you can view the videos of Ann's talk, all the links, & photos. 

 

Oh, gee, it's been three weeks since I PROMISED to summarize Ann's talk.  Finally, coming through today, folks--here it is!

Isn't it Ironic that on January 14th, Tara Parker-Pope writes a column in the NYT on, "How to Go Vegan" , garnering almost 800 comments.  Tara, why didn't you talk to Ann, first?  She's got years of experience.

Then on January 15th,  Ann Esselstyn delivers an energizing talk & demo on "How to Eat Plant-Perfect: What to Eat, Where to Buy It, How to Cook It" to a standing-room crowd of hospital employees where I work.   Do you think plant-based is maybe, just maybe, moving a tiny bit closer to "oh, that's not sooo weird" & "it really does makes sense"?  

Ann is a high-energy, down-to-earth dynamo & this crowd of "mostly-new-to-the-plant-based-world" employees loved her!  She shared her Top Ten Plant-Perfect Rules, along with her most favorite foods--like who makes the best pizza crusts, pasta sauces, salad dressings, non-dairy milks, veg broths---& her go-to everyday breakfasts.  Ann's all about making it easy.   Not fancy schmancy.

Ann is the nuts-and-bolts member of the Esselstyn team.  She'll tell you how to shop, transform your pantry, & how to cook all these strange new foods.  Dr. Esselstyn, on the other hand, is armed with his clinical experience, statistics, angiograms, journal citations & science to explain how eating a diet of just vegetables, grains, beans, & fruit can prevent & reverse heart disease.  You can get a summary of Dr. E's explanation here.

Ann tells us how to do it!

 

How to Eat Plant Perfect.  The Ground Rules

 

1. Forget about replacing meat with "faux meat"

Avoid this:  Ann calls it Vegan Junk Food, and the freezer cases of our grocery stores are filled with faux chicken nuggets, barbecue ribs, fake sausage, hot dogs, & lunch meat.  Newbie vegans figure all they have to do is find plenty of plant-based meat substitutes.  "Forget about it," explains Ann.  Read the labels.  Most of those "faux meats" are filled with faux ingredients.  They're high in fat, contain ingredients of questionable benefit, like isolated soy protein, and they usually have too much sodium.  Just read the labels.

Consider instead: If you're looking for a quality plant-based burger, Ann recommends one made by a company in Columbus, Ohio, called Luna Burgers.  You'll recognize ALL the ingredients on their labels:  Spelt Berries, Black Beans, Oats, Onions, Carrots, Kale, Beets, Blueberries, Molasses, Garlic, Apple Cider Vinegar, Salt, Rosemary, Pepper.  I know.  Strange sounding ingredients for a burger--but, they're really good!  Not available everywhere in the US, however.

2. Forget about vegan cheese.  

Avoid this: Carefully read the labels.  Most vegan cheeses contain 2 ingredients you definitely want to avoid: casein, which is a milk protein, & oil.   

Consider instead:  Nutritional yeast.  Find it in the bulk food section of health food stores, or at most grocery stores, these days. Nutritional yeast is a "must-have" seasoning.  It looks like dry pale yellow flakes, but it imparts a subtle cheesy taste to sauces, tofu "ricotta", "mac 'n cheese", pestos, mashed potatoes, popcorn or as a topping, sprinkled on casseroles.  It is a bit of an acquired taste--but, an easy one to acquire.  It's an excellent butter substitute in mashed potatoes.

3.  Give yourself time for your taste buds to adapt & change

If you've eaten a typical American diet all your life, it's going to take time to adapt to the taste of no-oil cooking, new vegetables, less salt, less sugar, exotic spices, unusual beans & grains.  Never fear.  Our tastes change!  

When San'Dera Prude, the 30-something single mom, featured in the documentary Forks Over Knives, was invited to lunch at the Esselstyn's for the first time, she later told Ann she hated the food she was served.

San'Dera was used to fried foods, Kentucky Fried Chicken, a lot of salt, & she wasn't much of a fruit or vegetable fan. Months late, San'Dera realized that she needed to taste a new food at least THREE TIMES before she liked it. Don't make a judgement on your first taste of something new.

4.  What's the difference between Engine 2's Plant-Strong & Esselstyn's Plant-Perfect?

Nuts & avocados are included in the less stringent Engine 2 diet plan.  That's it.  Both plans emphasize: no oil; no meat, no poultry, no fish, no dairy or milk; and both advise a diet of whole grains, mostly unprocessed foods, lots of leafy greens, vegetables, fruits, beans, and legumes.  That's it!   Engine-2 was originally conceived by Dr. Caldwell B. Esselstyn's son, Rip Esselstyn for a younger population who didn't have heart disease--and wanted to avoid it.

 

 

Ann's Top Ten Plant Perfect Pointers

 

1.  No Oil, Ever.  

 It sounds hard, but it's really the easiest change to make. Here's what's problematic with olive oil.  

Sauteeing vegetables without oil:  Instead of oil, find a low or no sodium vegetable broth to saute with, like Kitchen Basics No Added Salt Vegetable broth.  Read labels. Avoid boullion cubes.  The first ingredient is usually salt, & the second ingredient is often palm oil.  

Sauteeing onions & mushrooms is easy, because they have a high water content.  First, preheat your pan on medium high heat.  Add the onions, mushrooms or celery.  Lower the heat to medium low, & cover the pan. Check on the vegetables about every 2 minutes, stir, add a little broth or water if they are starting to stick--and that will easily deglaze the pan.  In about 7 to 10 minutes you'll have beautiful golden & soft vegetables. Garlic has less liquid content, so you'll need to add more liquid when sauteeing garlic.

Baking without oil:  In place of oil, you can use mashed bananas, baby prunes (avoid Gerber Organic brand--it contain tuna oil. The "conventional" Gerber brand is fine! ), or apple sauce.

Salad Dressings without oil:  Ann's favorite dressing is made with a no-oil, no-tahini hummus, some balsamic vinegar, the juice of an orange, & mustard.  Often she dresses her salads with just a high quality flavored balsamic vinegar, like Olive Tap's.   They have every flavor imaginable, like: black currant, pear, chocolate (which is great on banana "ice cream" or drizzled on strawberries), or tangerine. 

 

2.  Eat Leafy Greens.  Many Servings.  Everyday.

 

Strip.  Ann's fridge & garden are perpetually stocked with kale & collards.  Even in the winter she's harvesting kale.  She calls kale, "Spinach with Heft" because it's so nutrient dense, hardy & "hearty".  To help kale cook evenly, she removes its thick stems by holding each leaf in her left hand, and starting at the stem's base, grabbing the stem with her fingers & sliding the leaf quickly off of the stem.  You can chop up the kale leaves, tear them apart--or not.  Place them in a pot of boiling water, cover, & it's done in 5-6 minutes.  Kale stems can be cut on the diagonal & sprinkled on salads, or thrown into soups.  Kale stems: almost like a brand new vegetable.

Massage.  To use raw kale in salads, you'll need to break down it's tought cellulose a bit by massaging it with your hands using a citrus juice, a non-oil dressing or even some hummus.  After massaging, add cherry tomatoes, some lemon zest & lemon juice, or even mango & lime juice to your salad.  An exotic delicious salad in minutes.  Here's a favorite raw kale salad of mine.

Ann's favorite kale:  Lacinato, the long deep dark puffy textured kale, also known as Tuscan or Dinosaur kale.

Use collard greens as a sandwich wrap, a burrito or for making sushi.  Ann fills large softened collard leaves (burrito-fashion) with steamed asparagus, red peppers, carrots, hummus, cilantro, & lemon slices.  Or she makes them into burritos filled with black beans, sweet potatoes, cilantro, & salsa.

Greens in your pasta.  Another genius Ann tip.  Throw cut up greens into a pot of boiling pasta water & let them soften as the pasta cooks--or throw a bunch into the pasta sauce as it heats.  An easy way of getting more greens into your life.

Remember, no oil, greens every day--in salads, soup, pasta, or sandwiches.  Lots of vegetables.

 

3.  Eat Oats (Oatmeal)

Raw, Cooked, Rolled, Steel-Cut, or Whole Oat Groats.   It doesn't matter how you eat them, just eat them everyday for breakfast.  Or whenever. 

Oats help to reduce cholesterol, reduce inflammation & the more you eat, the greater the results--because their benefits are dose-responsive.

Dr. Esselstyn eats his Old-Fashioned Rolled Oats raw, every night after dinner as a snack.  He adds 1 tablespoon of chia or flax meal (kept refrigerated) to them, along with bananas or berries, a crunchy cereal like Kashi, Ezekiel, Grape Nuts, or Shredded Wheat, and oat milk. 

Ann used to eat her rolled oats totally dry with halved red grapes, & maybe a squeeze of grapefruit juice. She wasn't a fan of cooked oatmeal. But, she's changed her tune, and she's now passionate about cooked steel-cut oats, made with a REALLY RIPE banana, 1 cup of water, & 1 teaspoon of vanilla.  When done cooking, she tops it with chia & blueberries.  No milk in her oatmeal.

Ann's Favorite Savory-Style Oats:  Yay!  She's a fan of my "Cheezy Savory Oats with Greens"   They're steel-cut oats that you could serve to company for dinner.

Dr. Esselstyn's Favorite Milk:  Oat milk

Ann's Favorite Milk:  Almond milk

Don't Forget One of These Important Oat Toppers:  Add a tablespoon or two of ground flax seed (flax meal) or chia seed to your daily oatmeal for a handy source of omega-3's.  Flax seeds need to be ground for your body to absorb their nutrients--and always keep them in the refrigerator for freshness.

The of variety of non-dairy milks is stunning.  Almond, Oat, Soy & Rice.  Sweetened, unsweetened, enriched, Vanilla, Chocolate, you name it.   Each come with there own benefits.  Some are better for cooking.  Some are better tasting.  Most are enriched with calcium & vitamin D, to match dairy milk.  Read the non-dairy milk labels carefully.  Avoid any that contain oil or ingredients that you don't want to consume.   Avoid coconut milk.

 

4.  Fill Your Life with Beans & Lentils

Ann's favorite bean is red lentils, because they cook quickly & dissolve into a thick creaminess which is perfect for soups & stews.  She even throws red lentils into pasta sauces.

Bean rule #1:  Look for cans or cartons with no-added salt.  Whole Foods 365 Brand & Eden Foods make no-salt beans.  Eden Foods packages them in no-BPA cans, & now 365 Brand packages their beans in tetra-boxes.

 

5.  Eat Whole Grains

Read all bread, tortilla, pasta & cereal labels CAREFULLY.  The first ingredient should include the word WHOLE, as in WHOLE WHEAT FLOUR, not just wheat flour, or semolina flour.

Pizza crusts:  Ann sometimes uses whole wheat pita bread or lavash as a pizza crust.  But, her all-time favorite, & mine, is Sami's Millet & Flax crusts.  Unless you live in Florida, unfortunately, you'll have to order Sami's crusts from their main bakery in Tampa, FL.  To cut down on shipping costs, I order them with a group of four friends.  32 crusts at a time, 8 crusts for each of us, & we store them in our freezers.

 

 

Pizza & Pasta Sauce?

Ann recommends Walnut Acres Basil & Tomato.  It's one of the few prepared sauces that's made with no-oil & is low-sodium.  Look for it at health food stores, Giant Eagle, or order it through Amazon.   

Second best:  Muir Glenn's Portobello Mushroom Pasta Sauce.

Third best:  Trader Joe's No-Oil Marinara Sauce.  It's high in sodium.

Ann's tip for pizza sauce:  Mix chopped-up cooked kale into your pizza sauce to get extra greens. You won't even notice it in there.

 

 

A Delicious New Bread Discovery by Ann.  Almost dessert-like.

Manna Bread.   This is a sprouted, organic bread made with whole wheat kernels, carrots, & raisins.  Ann recommends toasting it for your "eating pleasure"--because it has a soft squishy texture.   I haven't tasted it yet, but Ann's got a loaf set aside for me in her freezer to be delivered the next time we meet up at the gym. Look for it at some Whole Foods.

 

 

 

6.  Drink Water

Don't drink your calories. No soda.  No diet drinks.  Don't juice.  Don't drink smoothies.  Better to chew your fruits & vegetables, & eat them whole, rather then blend them into a drink.  

 

7.  Limit Salt

The amount of salt that's added to processed, prepared, or restaurant foods is over-the-top.  Instead of salting your foods, Ann recommends a squeeze of lemon or lime juice, because they activate the same taste receptors on the tongue & trick our brains into not missing the salt.  Other brain-tricking options are using a dash of vinegar, hot sauce, sriracha or cholula sauce.

Ann tip:  Freeze lemons & limes whole & grate some onto whatever you're eating.  Vinegar takes the bitterness out of foods, so drizzle some onto greens or other strong-tasting vegetables.

 

8.  Limit Sugar

Bottom Line:  Keep sugary snacks & baked goods out of the house.  It's just too tempting, & as long as you keep the sweets around you'll keep your sugar addiction.  Just try eating one piece of chocolate or one cookie.  You know you'll be back for more.   

Ann tip:  Consider a Yonanas machine & make your own sugar-free "soft-serve ice cream" from frozen fruit & bananas.

 

9.  Avoid Coconut Milk or Coconut Oil

Coconut is everywhere these days, touted as a "healthy fat" mostly because of its creamy mouth-feel.  It's in non-dairy milks, ice creams, & yogurts.  Don't use it.  It's a highly saturated fat.  In just 1/4 cup of coconut milk (about 1 serving) you'll find 12 grams of fat--10 grams of which are saturated.  Even if it was found to be a healthy, unharmful fat--it's still a fat, that's loaded with calories of limited nutritional value.

A Handy Coconut Milk Substitute:  You can easily substitute the taste & creaminess of coconut milk in recipes by adding 1 teaspoon of high quality coconut extract, like Silver Cloud Estates, to one cup of non-dairy milk.  You'll need 1 1/2 teaspoons & 1 1/2 cups of milk for a typical can of coconut milk.

 

10.  Unsweetened Un-Dutched Cocoa Yes!  Dark Chocolate, No!

You get all the heart-healthy benefits of chocolate if you go right to the source:  COCOA.  In one small serving of dark chocolate you're eating 20 grams of fat, 12 of which are saturated.  It's just not necessary. You can enjoy non-fat unsweetened cocoa in so many ways.   Like these, for example:  "Anytime Valentine Chocolate Treats for Breakfast, Snacks, or Dessert - It's Just Beans, Oats, Chia, and Dates (and Stevia)"

 

The New Kitchen Gadget Ann Recently Discovered

 

 

Ann's daughter, Jane, recently gave her a Perfect Tortilla Cup set.  It's available at  Bed, Bath, & Beyond--so I hear.  "The best part",  Ann says, "is that the Engine 2 No-Oil Sprouted Grain & Gluten-Free Torillas fit perfectly into these molds & make "perfect tortilla bowls"  for salads."

 

I'm an unabashed Ann Fan!  She tells it like it is.  She's fit, strong, energetic & a role model for all of us who want to age with health & vitality.

 

 

 

Excerpts from Ann's Talk at the Lab Rat's Rotary Breakfast Meeting (8 minutes)

 

Ann, you'll be happy to know, the Rotarians were taking excellent notes.  Yesterday's newsletter had a full page summary of your talk!  

 

If You Don't See the Video, You Can Access It Here

 

Ann's Talk in Nova Scotia, Canada (36 minutes)

 

This video was part of a public lecture presented by Dr. and Ann Esselstyn while visiting Sydney NS Canada in January of 2013.

 

If You Don't See the Video, You Can Access It Here

 

 

Brownies for Breakfast? Yes, If They're Kathy Hester's Fabulous Mexican Chocolate (Black Bean) Brownies & It's New Year's Day!

 

 

Thank you Kathy Hester for this recipe!

I had such a hankering for chocolate on Sunday night.  And Kathy Hester's, The Vegan Slow Cooker was sitting on the kitchen counter.  

Bingo!  I found what looked like the perfect recipe.  Quick.  Easy.  Mostly healthy ingredients.  

But, I wasn't interested in waiting the 6-8 hours it would take to make these brownies Kathy's way--in my slow-cooker.  

My serious chocolate craving solution?  I mixed up all the ingredients.   Put them in an 8 inch square silicone baking pan and baked them in the oven at 350 degrees.  Done in 30 minutes.  Even better on day two.

They're moist, dense, & delicious.  Not too sweet. Pefect.  Even for breakfast!

 

Ingredients:

• 1/2 cup of rolled oats, blended in a VitaMix or food processor into flour.  Oat flour would also work.
• 1/2 cup chopped walnuts
• 1 can (15 ounces) black beans, drained & rinsed or 1.5 cups of homemade black beans
• 2 ripe bananas (normal size--not the large ones)
• 3 tablespoons of applesauce (I keep the mini-single-serving 4 ounce cups on hand in the pantry for this sort of recipe)
• 1/4 cup of agave or maple syrup (I used light agave)
• 1/2 cup of unsweetened cocoa powder  (LOVE Penzey's natural un-Dutched high-fat cocoa)
• 1/4 teaspoon of chipotle powder, cayenne, or chile powder (I used chipotle)  Omit if you're not fond of this Mexican-style chocolate taste)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Note:  Kathy Hester offers variations.  Leave out the chile.  Add more agave if making this for kids.  Leave out chile & cinnamon & add some mint extract instead.

 

Preparation:

1.  Preheat oven to 350 degrees

2.  Process oats in your VitaMix (works best, but be sure it is dry), or  your food processor.  A regular blender may also work--haven't tried it.  Or, use oat flour.

3.  Empty the oat "flour" into a mixing bowl, along with the chopped nuts.

4.  Add the beans, bananas, applesauce, agave, cocoa, chipotle powder or cayenne or chile powder, cinnamon, & vanilla to the food processor & process until smooth.  This takes more time than you'd expect. Just be sure it's mixed up well.

5.  Add the mixture to the mixing bowl (with oat "flour" & chopped walnuts) & combine well.

6.  Spoon contents into a silicone 8 x 8 baking pan, or a regular one that's either sprayed with canola oil, or lined with "cut-to-fit" parchment paper.  Love my silicone baking pans & muffin cups.

7.  Bake for 30 minutes.  Test with a toothpick--should be firm, & come out fairly clean.  Don't overbake.

8.  Cool, then cover & store in the fridge.

Enjoy!!

Thankgsgiving Plant-Based Holiday Weekend Recipes from Breakfast, Lunch, Dinner to Dessert (A 2011 Repost)

 

 

"Enlightened" Rockin' Roasted Rosemary Potatoes

 

If you received this post via email, please click here to get to the web version with all the links, a video, & to write a comment.

My kids are hosting Thanksgiving this year!  Woo Hoo!  I'm off the "menu planning" hook.

They're not stressing the least bit about it.   They didn't get that trait from me--that's for sure.  Haven't even planned the menu yet, except for making some vodka infused with chili peppers & sun-dried tomatoes for Bloody Mary's & a batch of homemade fermenting "Fiery Slaw". 

 

 

They're much more creative cooks than I am, so I can't wait to see what will ultimately show up on the menu.

It will surely be a joint family cooking effort.  It always is. 

I'm thinking about bringing along some El Burgers, Chipotle Topping, Carrot Cake Muffins, Pumpkin Pie Squares (with chocolate chips & walnuts), & a Chocolate Chip Zucchini Walnut Bread for us to munch on over the long weekend.  It's a holiday--time for chocolate chips, right?

Maybe a Sicilian Walnut Pesto Lasagna, too.  I've made that one 3 times & it's a huge hit.

We'll see how much cooking time I have before the holiday.

 

Repost of Thanksgiving 2011 Recipes

You Asked - I'm Delivering

 

 

Wait!  Wait!  Don't plan your holiday menu until you read this post!

 

You just might find something that looks yummy to you.

I promised myself I'd write up my post-Thanksgiving Hit List today (uh, that was Friday--and now it's Saturday morning) no matter what!  I changed up so many of the recipes that I posted pre-Thanksgiving--and I know that so many of these will work perfectly for the Christmas holiday for anyone who is having a houseful of company over the long weekend.

So here are my family's favorites--with links to the revised recipes.

 

The Top-Ten Thanksgiving Week-End Family Favorites List

 

1.  Rockin' Roasted Rosemary Potatoes -  my family couldn't get enough of these & I've made them three times since Thanksgiving.  No-oil & amazing!  A crazy crunchy coating made with a little vodka, vermouth, grainy Dijon mustard, garlic, horseradish, caraway seed, smoked paprika, & hot pepper.  OMG you're going to LOVE these!

2.  Kale Waldorf Salad with Honey Crisp Apples, Toasted Walnuts, Cranberries, Raisins & a Creamy Dressing -  a unanimous hit, and I've made this two times since Thanksgiving.  I have never liked raw kale salad before I tasted this version. But, you HAVE to use lacinato or dinosaur kale--and honey crisp apples 

3.  Sunday Brunch Spicy Sweet Potato, Onion, Pepper & Italian "Sausage" Hash - this was all gone in a blink of an eye.  Don't plan on having left-overs of this one!  Vegans & Carnivores agree that this one is out-of-this-world.  It's the Field Roast Sausage.

4.  "Enlightened" Quick-Fix Sweet Potato, Spinach, Fire-Roased Tomatoes, and a Bit of Peanut Butter Soup - so fast & easy, plus you can make this ahead of time.  Freeze it flat in freezer ziploc bags for easy storage.  Thank you, Jodith, for that tip! Everyone who has mades this, loves it!

5.  Curry Cauliflower, Chickpea, Sweet Potato Soup with a Smidge of Peanut Butter--A breeze to make, freezes well, & everyone I know who has made this, loves it!  Will feed a crowd.

6.  Chocolate Chip No-Oil Walnut Zucchini Bread--chocolate chips, a little sugar, but a real treat when you have houseguests, book club, or company coming.

7. "Enlightened" Chloe Coscarelli Chocolate-Pumpkin Bread Pudding with Sweet Vanilla Cashew Cream Sauce - served warm with Son #1's addition of the sweet vanilla sauce took this holiday dessert over the edge of deliciousness.  Using Ezekiel Sprouted Cinnamon Raisin Bread took it over into the "this is healthy"  zone.

8.  Barbecue Brisket Seitan Reuben's--this sandwich was a huge hit--even with the carnivores in the family.  You'll need to make your own seitan, but it's really easy & makes 4 pounds that you can freeze.  Use real old-fashioned Jewish rye bread with caraway seeds--or T.J. Sprouted Rye with caraway seeds, cole slaw, dill pickles--the works.  LOVED!

9.  Roasted Triple Mushroom Soup - Not only is this sophisticated, easy to put together, and a mushroom immune booster--it also worked well as a gravy for our Thanksgiving "Meat-less" Loaf.  

10.  Pumpkin-Spiced Steel-Cut Oats for Eight!   Make it in the crockpot overnight--and wake-up to the most delicious fragrance.  I'm now making this just for myself--so I can have pre-made oatmeal every morning for a week.  Warm it in the microwave along with frozen berries, and then top it with a sprinkle of toasted walnuts & a tablespoon of chia.  What a way to start the day!

11.  Fat-Free Vegan's Thanksgiving "Meat-Less" Loaf -  Delicious, giant "meat-less" loaf that everyone enjoyed for Thanksgiving & post-T-Day Dinner.  Definitely find quinoa flakes for this--makes a difference, because quinoa flakes make a firmer loaf.  I found these in the gluten-free section of my grocery store & at Whole Foods.  Some reserved, & reduced Roasted Triple Mushroom Soup doubled for the gravy, use Susan's.  It's good, too.  Use your favorite glaze--included Bone Suckin' Barbecue Sauce (Thicker Recipe).

 

 My Amateur Thankgiving Photo Collection

 

Thanksgiving Morning Spiced Apple Pumpkin Steel-Cut Oats for Eight

 

A Sophisticated Roasted Triple Mushroom Bisque

Kale Waldorf Salad with Toasted Walnuts, Honey Crisp Apples, Cranberries/Raisins in a Creamy Dressing (photo by Whole Foods--mine was out-of-focus)

 

Kale Waldorf Salad - Undressed - Check Out Costco's Organic Baby Kale

Roasted Brussels Sprouts with Shallots & Toasted Hazelnuts

 

Thanksgiving "Meat" Loaf - here's the recipe & here's the glaze

 

Dellcious Sliced & Top-Browned Thanksgiving "Meat" Loaf Leftovers

 

Babs' Famous Cranberry Relish with Toasted Walnuts, Raisins, & Orange

 

Pumpkin Chocolate Chip Bread Pudding Right Out of the Oven

 

Pumpkin Chocolate Chip Bread Pudding with Vanilla Cashew Cream Sauce

 

Seitan Reuben's with Lab Rat's Homemade Pickles & H.L.'s Cool Cole Slaw

 

Brunch Sweet Potato, Onion, Red Pepper & Italian "Sausage" Hash

Sweet Potato, Spinach, Fire-Roasted Tomatoes and a Bit of Peanut Butter Soup

 

Val's Crowd-Pleasing Curried Cauliflower, Sweet Potato, Chickpea, Spinach & Peanut Butter Soup

 

 

If You're Ready to Ditch the Latke's for a New Chanukah Tradition Try This

 

Reposted from December 04, 2010:

A New Oil-Free Chanukah Tradition: "Enlightened" Veganomicon Potato and Kale Enchiladas with Roasted Chile Sauce - And a New Dreidel Spin on the Miracle of Oil on Chanukah - Make One Day's Worth of Oil Last for Eight Days!

The Healthy Librarian's (Husband's) "Enlightened" Veganomicon Potato and Kale Enchiladas with Roasted Chile Sauce

 

 

Who doesn't love latkes? 

Crispy on the outside, moist and tender on the inside--potato pancakes made with grated potatoes, onion, eggs, plenty of salt, and fried up in peanut oil. And topped with sour cream.  When I was a kid, our traditional Chanukah dinner was always potato latkes, corned beef sandwiches, and Kentucky Fried Chicken.  Always!  A deadly trifecta, but who knew?

As good as they taste, I wasn't about to fry up a batch this year.   I've half-heartedly looked for a fat-free version, but honestly, I don't think it's worth the effort.  It couldn't possibly compare to the real thing.

 

Frying latkes in oil is what it's all about.  Last year in the New York Times Karen Barrow shared opinions from both cookbook authors and amateur cooks about whether it's possible to make a  "healthy tasty latke".  If you must try,  here's one possibility, from Steven Raichlen.

“I’m not going to ruin my latke joy to save a few calories once a year,” Elizabeth, one NYT reader, wrote.

“Spare me,” chided another. “I’ll take my latkes fried in lots of oil. It works for my 91-year-old grandparents.”

Joan Nathan, a well respected cookbook author and expert in Jewish foods, said she’s not surprised at the widespread resistance to making a traditional treat more healthful. When once asked to come up with baked latkes that tasted as good as fried, she tried. “But I ended up throwing all the recipes in the garbage,” she said.

Another reason for the fried latke’s persistence: oil isn’t just a cooking ingredient, it’s central to the eight-day celebration of Hanukkah. 

“It’s all about the oil,” said Susie Fishbein, author of “Kosher by Design Lightens Up.” You can spray your latkes with oil and bake them, she said, but “most people are not going to cheer when that comes to the table. It has to be fried.”

 

Wednesday night was the first night of Chanukah.  As I drove home from work in the dark, cold, and snow--the perfect setting for the first night of Chanukah--I knew my husband was going to have something delicious for dinner.  No last minute scrambling in the kitchen for me on this Wednesday night.  And what perfect timing that he decided to try his hand out on a healthy potato dish for the first night of Chanukah: Veganomicon's Potato and Kale Enchiladas with Roasted Chile Sauce.  We both agreed--it was a great substitute for traditional Chanukah latkes.

The Chanukah Miracle Story--When One Day's Worth of Oil Lasts for Eight Days

Oil is "central to the eight-day celebration of Hanukkah.  After winning back their land in battle, the Jews needed to light a menorah as part of a rededication of their Temple. Although they only had enough oil for one day, the oil, miraculously, lasted for eight."  (Joan Nathan in the NYT)  Tada!  That's where the connection to eating foods fried in oil on Chanukah comes from. 

 

Bet You Can't Eat Just One?  So Why Even Start?  

 

So, here's my cheesy take on celebrating Chanukah--if you're not ready to cut out all the oil in your diet right now--try making one day's worth of oil (say about 1/4 cup) last for eight days.  That's 1.5 tsp of oil a day if my math is right!  It's doable.  Experience your own miracle of good health by making one day's worth of oil last for eight days!  Call it a Chanukah challenge.

Thanks to Cheri for sharing the video!  If you aren't seeing the video, click here

 

Happy Chanukah!  Candlelight by the Maccabeats

  

 

The Healthy Librarian's Husband's "Enlightened" Veganomicon Potato and Kale  Enchiladas with Roasted Chile Sauce

 

To get a copy of the recipe on one page, click here.

This beats the lowly latke hands-down for taste and nutrition.  You could probably live on these: with 0 cholesterol, 9.2 grams of fiber, 12 grams of protein, 187% of vitamin A, 261% of vitamin C, 16% calcium, and 27% iron--not to mention the health benefits of kale and tomatoes.

 

Serves 4-6

Cooking & Prep Time:  1 1/2 hours

 

Enchilada Chile Sauce:

1 onion, cut into small dice

3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled, and chopped coarsely.  The best way to roast peppers is over high heat right on top of the gas burner--don't do this if you have an electric stove.  Use tongs to turn them, and rotate as they blacken & blister.  When 75%  done roasting, drop the pepper in a bowl or a paper bag, and allow it sit for 10-15 minutes, until it's cool enough to handle.  Peel away the skin, and then dice.  No worries about remaining charred parts.  If you don't have a gas stove, roast them on a grill or in a very hot oven.  Use canned green chilis in a pinch.

2-3 teaspoons of chile powder, preferably ancho chili (note: I just purchased this at Penzey's & it's amazing--not hot, just rich & mellow tasting)

1 1/2 teaspoons ground cumin

1 teaspoon marjoram or Mexican oregano (epazote)

1 (28 oz.) can of crushed tomatoes (fire-roasted preferred--like Muir Glen.  I prefer crushed to diced.)

1 tsp. sugar (opt. or use agave)

salt to taste (optional)

 

Potato and Kale Filling:

1 pound waxy potatoes like Yukon Gold or Red

1/2 pound kale, washed, trimmed, and chopped finely

4 cloves garlic, minced

1/2 tsp. ground cumin

1/4 cup vegetable broth or water (plus more for sauteeing onions & kale)

3 tablespoons lime juice

1/4 toasted pepitas (pumpkin seeds) coarsely chopped, plus additional for garnish

Salt to taste (optional)

6 large sprouted grain tortillas, like Ezekiel or French Meadow, or Ezekiel Gluten-free.  (alternatively, you can also use 12-14 corn tortillas)   Either one works well--I've made them both ways.

Preheat oven to 375 degrees and have ready a shallow casserole dish, at least 11 1/2 X 7 1/2.  

Prepare the enchilada sauce first:

1. In a large, heavy bottomed non-stick saucepan over medium heat, saute the onions.  Let them start to brown & give off their own liquid before adding any broth or water to the pan.  When they start to get a little dry, and start to stick a bit, add a little vegetable broth or water--just enough to deglaze the pan.  Add more liquid as needed, but not too much.  Saute for 4-7 minutes, until the onions are softened. 

2. Add the remaining ingredients, bring to a simmer, and remove from the heat.  When the mixture has cooled enough, taste and adjust the salt if necessary. 

3. Puree the mixture with an immersion or regular blender until smooth and even.

Prepare the filling:

1. Peel and dice the potatoes, then boil them until tender, about 20 minutes.  Drain and set aside. 

2. Saute the garlic in about 2 tablespoons of vegetable broth in a large saucepan or frying pan (that has a lid) over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn!!) 

3. Add more broth if necessary, and then add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the garlic.  Partially cover the pot to steam the kale until it has wilted, 4-6 minutes.

4. Remove the lid and mix in the potatoes, the 1/4 cup of vegetable stock, lime juice, pumpkin seeds, and salt, if you're using it.  Use the back of a wooden spoon, or the bottom of a flat drinking glass to mash some of the potatoes.  Cook another 3-4 minutes, until the stock is absorbed.  Add more lime juice or seasoning to taste.

Create an enchilada assembly line:

1. Have ready a pie plate or something similar filled with about 3/4 cup of enchilada sauce, a 9 X 13 casserole dish, your stack of tortillas, a heated griddle or a pan large enough to heat your tortillas--because that's how you'll soften them up, and the potato and kale filling.  You can also soften the tortillas one at a time in the microwave if you prefer--follow the directions on the package.

2. Ladle a little bit of the enchilada sauce onto the bottom of a 9 X 13 inch casserole dish and spread it around. 

3. Take a tortilla, place it on the heated griddle or pan for 30 seconds, then flip it over and heat until the tortilla  has become soft & pliable.  Or soften them in the microwave.  Drop the softened tortilla onto pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

4. Now, place the tortillas either in the casserole dish (the easiest way) or on an additional plate.  Place 1/6 of the potato filling down the middle of the tortilla and roll it up.  Continue with rest of tortillas, tightly packing enchildas next to each other.

5. Pour about a cup of sauce over the top (reserving some for later when you serve the enchiladas), cover tightly with aluminum foil, and bake for 25 minutes.  Remove the foil and bake for another 10-15 minutes, until edges of the tortillas poking out of sauce look just a little browned.  Allow to cool slightly before serving.  Top individual servings with any remaining enchilada sauce, warmed slightly.

Enjoy!  Happy Chanukah!  Sure it's a bit of a pitchky-patchky, as my mom would say, but not half as hard as making potato pancakes.  Bonus:  No grease splatters on your walls, or that fried potato onion smell that hangs in your house for days.  These enchiladas smell divine!

Nutrition Facts Enlightened Veganomicon Potato and kale enchiladas with Roasted Chile Sauce
Serving Size: 1 serving
Amount Per Serving
Calories	292
Total Fat	6.1g
Saturated Fat	1g
Trans Fat	0g
Cholesterol	0mg
Sodium	500mg
Carbohydrate	51.3g
Dietary Fiber	9.2g
Sugars	7.4g
Protein	12g
Vitamin A 187% Vitamin C 261% Calcium    16% Iron 27%

 

 

Please Let Me Know What You Think of These Recipes

You Can Comment Here by scrolling to the bottom of the page

 

Happy Holidays to Everyone!

Centenarian Strategies: How to Stay Happy, Healthy, Fit, & Sharp Until You're 100

 

My Dad Would Have Been 100 If He Were Alive Today

Reading the New York Times with coffee - I'm 15 months old & it's 1951 - and at 62 I still start every day this way!

 

 

If you received this post via email click here to get to the web version with all the links & to leave a comment.

Next month I'll be presenting a talk at the Utah Library Association's 100th Anniversary Meeting in Salt Lake City.  My first visit to Utah and I can't wait.

And what better subject to speak on for a 100th anniversary than, "Centenarian Strategies: How to Stay Happy, Healthy, Fit, & Sharp Until You're 100"!

Right now I'm hard at work putting together my talk--which turns out to be the Best of the Best of this  "Medical Librarian's Adventures in Evidenced-Based Living".

Since January 2008 I've been reading and analyzing the medical research on wellness, nutrition, & exercise-- and then trying out the reasonable strategies on myself--and my husband, who's affectionately known as "The Lab Rat".   Yoga & prunes for bone health.  Chia for omega-3s.  Interval training, chocolate hummus, higher vitamin d,  adding b-12,  using a neti pot with Alkalol & saline, talking to strangers, oatmeal with turmeric & spinach....

 We've come a long way baby!  And I know a lot of you readers have come along for the ride.  As for me, my life has changed plenty since January 17, 2008--and at the start of this project I thought I was pretty healthy already.  Wrong!

 

Little did I know back then, that by 2012:

• I would be enthusiastically embracing a plant-based no-oil diet.  Never in a million years would I have guessed that one.
• I would become an avid plant-based recipe creator & tester--whose husband miraculously discovered he liked to cook.  My husband, a really good cook?  Never would have believed it.
• I'd be regularly spinning, lifting weights, building more muscle than I've ever had, & getting good at yoga--and, I'd even willingly get up at 6:30 am on a Sunday morning to fit in a yoga & a spin class. This one, I might have believed.
• I would have lost 15 pounds, wear a size 4, & not need to be on statins, blood pressure, or bone medications--and I'd even get a health insurance rebate.  Wouldn't have believed it!
• I'd be friends with Dr. Caldwell & Ann Esselstyn, and I'd have the opportunity to hear Dr. Dean Ornish, Dr. David Katz, Dr. Colin Campbell, Rip Esselstyn, Dr. Ed Hallowell and so many others, speak in person on health issues. 
• Many of my friends, family, relatives, & co-workers would be interested in following or at least exploring a plant-based no-oil diet--to varying degrees.  
• I'd still be blogging--and would have started a facebook page in early 2012, enjoying & sharing the "evidence-based healthy living"  ride with thousands of regular readers in almost 200 countries--and getting to know interesting, smart, & engaging people from all over the world--including many physicians.

Yikes, with over 500 posts written, and so much to share, I'm having a hard time cutting to the chase, getting to the nitty gritty--and deciding what to include--and what to leave out in this upcoming talk.

 

 

The plan was to touch on these key strategies, as well as share my own evidence-based experiences.

1. How a plant-based, no-added oil diet can prevent & reverse heart disease, and reduce your risk of dementia, strokes, diabetes, & some cancers.
2. How three different types of exercise can help protect you from dementia, bone loss, osteoarthritis, diabetes, & heart disease.
3. Beyond the body:  Why we need to stretch our brains beyond our comfort zone, make time for friends, fun, sleep, down time, relaxation--& invest our resources in experiences--not things.

 

I Need Your Help!

 

Many of you have been following along with me for anywhere from 4 years to a few weeks.

• What have you learned that's changed your health the most?   Or what's changed your mind?   Or what's changed how you feel, shop, eat, cook, spend your free time, or exercise?
• I'd really appreciate your suggestions about covering the topics that an audience will find the most helpful, the most engaging, the most health-changing, and above all--the least boring.
• What would YOU want to hear me talk about?
• Feel free to comment here (& scroll to the end of the post until you see the comment box) or via [email protected]

Please, give me feedback!  It will be so helpful!  And I'll be so grateful!  Really!

 

 

I'm Taking a Good Look at My 2011 Report Card & My Fifteen Month Plant-Based Diet Update--And You Can, Too

 

 

If you missed my most recent "Report Card" from August 23, 2011, here it is:

Fifteen Months Into the Esselstyn-Style Plant-Based No-Oil Way of Eating - The Healthy Librarian Spills the Beans - And It's All Good! Can't Wait to Compare Notes with Bill Clinton on Saturday

 

I'll probably have less time to post while I put this "Centenarian baby to bed"--but, I'll still try to post "what's new" in health care via Facebook.  And with this gynormous post, you'll definitely have plenty of reading material for weeks to come.

And speaking of what's new....

If you're not a facebook visitor, here's what you missed in yesterday's news.  Pretty interesting!

Happy Healthy Long Life - The Healthy Librarian

Here's it is! After analyzing the data from over 120,000 health professionals for over 26 years, the verdict is in:

Meat's not so good for your health. And it's just as bad for the environment.

“When you have these numbers in front of you, it’s pretty staggering,” said the study’s lead author, Dr. Frank B. Hu, a professor of medicine at Harvard. 

This is the first large-scale prospective longitudinal study showing that consumption of both processed and unprocessed red meat is associated with an increased risk of premature mortality from all causes as well as from cardiovascular disease and cancer.

An earlier study linked meat consumption to diabetes.

This "hot-off-the-press" study was accompanied by Dr. Dean Ornish's more readable editorial. If you must have meat--the authors advise sticking to less than half a serving a day. Paleo fans, take note!  You just might want to consider a diet re-do.

Even HeartWire billed the story as "The Carnivore's Dilemma" with an interesting lead:

"Long-term data from two large studies might have more people considering a switch to vegetarianism, with investigators reporting results showing that processed and unprocessed meat consumption is associated with a significantly increased risk of all-cause and cardiovascular mortality, as well as increased risk of death from cancer."

Find the full article, here: http://archinte.ama-assn.org/cgi/content/abstract/archinternmed.2011.2287?etoc

Here's the editorial:  Arch Intern Med -- Holy Cow! What's Good For You Is Good For Our Planet: Comment on "Red Meat Consumption and Mortality.

 

 

The Report Card on the Healthy Librarian's 2010 Simple Strategies for Staying Healthy and Happy - What's Working, What's Not, What's New for 2011? 

 originally posted February 5, 2011

December 31, 2010--Ending the Year Right--With Good Friends, Good Food, Good Music & Dancing

 

 

Last year on my 60th birthday, perhaps naively, I sat down to figure out if there was anything I could do to increase my odds for a healthy happy rest of my life.  My parents hadn't fared so well after they hit 60.

 

"Judging by my parents--that last quarter of life doesn't look so promising.  Which is exactly why I've been paying attention to exercise and eating right since I turned 30. 

That's when my dad had one of those massive debilitating strokes that left him unable to communicate, unable to read or fully understand speech, and eventually unable to walk or do anything.  He was 69 at the time--just when he was getting ready to kick back a little, work a little less, travel, and just enjoy life.  He spent 16 years living in this kind of post-stroke-limbo-state, spiraling downward.

My mom was 62 at the time, and my dad's stroke changed her life in an instant.  One minute she was planning all the trips they'd finally have a chance to take--and enjoying their new role as grandparents--and in the next she was jockeying the world of wheelchairs and therapists.

With the stress of full-time care-giving, and years of no exercise or attention to diet, by 72 she had developed severe coronary artery blockages, hypertension, kidney stones, osteoporosis and painful spinal fractures.  Then came the mini-strokes that finally added up to vascular dementia in her eighties."

 

So, on January 1, 2010 I wrote one of my favorite posts,  It's the Start of the New Year, the Start of the New Decade, and the Start of My Sixties. Some Simple Strategies for Staying Healthy and Happy. At Least I Can Hope!

It outlined the 12 things I planned to do to stay healthy--live long--and die short (hopefully)!   And evidenced-based librarian that I am, most of these strategies are backed by research--and tried out by yours-truly.

So how did I do?  What worked?  What didn't?  And most importantly, what new strategies did I learn about in 2010 that are now part of my daily routine?   

I looked over all of my 2010 posts to see what new strategies I've added to my original Top 12--and I was surprised to see how much I've learned--and how much I've changed this year. 

I'm including the links to my favorite "I'm now doing this daily" posts for 2010 so I won't have to bore you with the details.   And I'll follow it all up with a repeat of my Start of the New Year, Start of the New Decade, and the Start of My Sixties post--with notes on what worked, what didn't, for me.

 

And a huge thank you to everyone who takes the time out of their busy day to read Happy Healthy Long Life.  If not for all of you, I know I wouldn't take the time to carefully read & summarize research articles, pay as close attention to the details of the recipes I try out, and be so diligent with what I choose to eat. 

And because I really stuck with no-oil plant-based diet, I'm hooked, it's now a habit, cravings are history, and I feel great!   P.S.  I love hearing from all of you!  It makes my efforts all worthwhile!

 

Biggest Changes in 2010?

1.  I've lost 13 pounds since June 21, 2010 (in 7 1/2 months) by adopting Dr. Caldwell Esselstyn's "Prevent & Reverse Heart Disease" approach to eating--just by cutting out added oils in my cooking & in the groceries I buy, ditching all nuts (except very small amounts of walnuts), chocolate (not cocoa) & avocados (except for occasional small amounts).  It effortlessly did the job.  I also reduced my body's percentage of fat by 5%.  (Update 2012:  15 pounds & that's enough for me.)

Back in March 2008 I had cut out all animal protein (dairy, meat, fowl, ate fish only rarely) and sugar & desserts (mostly) from my diet--and I used whole grains.  But, I never lost one single pound until I cut out the oil, chocolate, nuts, & avocados, in spite of exercising regularly!   To be fair, I wasn't trying or expecting to lose weight on the Esselstyn diet--I was more interested in the health benefits.  I didn't expect to shed more than 4 or 5 pounds--but I'm thrilled with the results!   Belly fat is gone--and the butt has shrunk!  Don't be fooled that olive oil, chocolate, nuts, & avocados are health foods.  There are far better choices out there--that are far less addictive--and more nutrient-dense.

2. Health Means Money Where I Work.  Thanks to eating Esselstyn Style, I qualifed for hefty health insurance rebates from my hospital employer at the start of 2011.  I got a 9% rebate off of my 2010 premiums, and I locked into the 2009 rates for 2011--another hefty 17% rebate.   Why?  Because my borderline hypertension is now history, and my lipids are now looking great.  My weight is a comfortable 118 pounds for my small 5' 3" frame--and my BMI is 20.9.  No medical conditions.  No prescription meds.  Woo Hoo!  Lower insurance rates!

 

Why This Plan Works--A Picture & a Graph Tell the Story

Here's why I feel full and can eat whenever I'm hungry.   My belly can only hold 400 calories of high-fiber, high-nutrient plant-based food at a time!  It's that simple. 

 

 

This chart makes it clear as day where you're going to find the best nutrient bang for your calorie dollar!

Source:  T. Colin Campbell, PhD.  The China Study.  Dallas:Benbella Books, 2006, pg. 230.

 

The Healthy Librarian's New "Evidence-Based Living" Strategies for 2010

 

The Exercise Changes I Made This Year

• Kicked it up a notch with the aerobics:  This year's research convinced me that at middle-age I needed to "kick it up a notch" when it comes to heart-pumping aerobics.   I've added higher-intensity intervals to my spinning workout and I've noticed a reduced resting heart rate--an increased aerobic capacity and calorie burn. Read more here and here and here
• Yoga to strengthen your bones & improve core strength, balance & flexibility:  When I learned that yoga is one of the best things you can do to strengthen every bone in your body (not to mention the chill-out factor)--I decided to rearrange my work schedule so I could fit in 3 classes a week.   I never enjoyed yoga that much, nor saw any flexibility improvements until I increased the number of times from once a week or less, to 3 times a week.  Now I'm a huge yoga fan. Read more here and here
• Weight-lifting/Strength-training for the brain & bones:  Weight-training was last on my agenda when it came to exercise--but this year's research showed a double-header benefit for  improvements in both the brain & bones  deparment when you weight-train at least 2 times a week.  This was too hard to ignore.  I now "lift" twice a week--and my husband promises to teach me an easy-to-do-at-home kettle bell routine that can be done in just 10 minutes.  Read more here and here and here  (2012 Update:  I now strength train 3 days a week with an ever-changing routine that engages every muscle & is aerobic at the same time.  It involves using the lower & upper body at the same time, varying the weights, the reps, & the speed of the movement.  Plus lots of push-ups, planks, & ab work. It's challenging & fun.)
• My typical weekly routine: Yoga 2 times a week, spinning 4 times a week, weights/strength training  3 times a week.  One or two days off a week. I can get in this many workouts in each week because twice a week I exercise for 2 hours.    (New for 2012: If you keep strength training all your life, you won't lose muscle--click here & here.  And as we age--we need to add flexibility & strength training to our aerobic conditioning.  Click here)

 

This Research Convinced Me to Make These Supplement/Diet Changes in 2010

• Omega-3s Lengthen Telomeres--slowing down biological aging.  Who can resist that?  I'm not as regular as I should be, but I do take both a molecularly-distilled pharmaceutical quality fish oil capsule, along with a plant-based DHA supplement.  Although this study only looked at the benefits from fish oil--2 other studies in 2010 showed that plant-based omega-3s (ALA)--that's the  the kind found in high amounts in flax & chia--and in smaller amounts in berries & greens--work just as well as fish oil.  Read more here   (2012 update: I regularly eat 1.5 to 2 tablespoons of chia a day & a take a DHA algal supplement-125 mg.  High levels of omega-3 are associated with the best brain health, as we age, click here)  Stay tuned for my update on getting enough omega-3s on a plant-based diet!  Very interesting positive news!
• Vitamin D for So Many Reasons--in spite of the Institute of Medicine's October 2010 guidelines I'm sticking to the advice of Dr. Bruce Hollis and Dr. Michael Holick and taking 2000-4000 IUs of vitamin D--but, it's rarely daily--& my doc tracks my vitamin D levels.   Read more about Hollis & vitamin D here.  I'm also following Dr. Angelo Licata's research that found that absorption increased by 50% or more if you take your vitamin D with your heaviest meal of the day.  Read more about Licata's research here  (2012 Update:  With Rainbow Light Sour Lemon Vitamin D gummies I NEVER miss a day of vitamin D!  I stick to 4000 IUs a day--with my doctor's blessing, but it's time to get retested)
• I'm eating the fruits & vegetables with the highest amounts of antioxidants.   Check the ORAC Index or the Fuhrman/Whole Foods ANDI (aggregate nutrient density index) rankings for the foods with the most bang for the buck.  Read more here
• Low-glycemic whole grains--no exceptions (well hardly any exceptions)--Whole grains (like oats, guinoa, grainy/kibbled breads) reduce the dread & dangerous belly fat & prevent insulin-resistance (think type-2 diabetes).  Cool news to me--the way refined high-glycemic carbs can affect our genes:    "But after the high-glycemic carb meal, insulin shot up, and 62 different genes that are linked to the stress response, insulin-signaling and cytokine-mediated immunity were turned on." Read more here
• B-12 Everyday 1000 mcg/a day:  If you're eating plant-based take a B-12 once daily--that's the only way you'll get enough.  Even if you're eating meat--many medical conditions, prescription drugs, as well as just plain aging can impair the absorption of B-12.  This year's research pointed out the need for adequate B-12 for brain health as we age. Read more here and here
• Rethinking calcium requirements & calcium supplements.  I've decreased my calcium supplement to just 1 a day for 315 mg of calcium--and follow Dr. Walter Willett's advice about the total amount I need--just 700 mg/a day compared to the DRI of 1200 mg/a day for the over 50 set.   I eat a lot of greens that provide highly absorbable calcium, and I use calcium-enriched soymilk in my oatmeal every day.  New this year--2 Australian studies found an increase in cardiovascular events with calcium supplements.  Read more here

Dr. Amy Lanou's Slide from her Wellness Forum Lecture Novembr 2010

 

• Nitric Oxide Boosters to Prevent Alzheimers & Dementia--the blood vessels of the brain need adequate nitric oxide to stay healthy--and increased nitric oxide also prevents dread amyloid plaque formation--and guess what increases it?  That's right, lots of greens & exercise.  I can do that!  Read more here  (2012 Update:  The greens have the highest amount of the nitric oxide building blocks--and arugula is NUMERO UNO!)  Which vegetables are highest in nitrates?  Click here to find out.
• Ditch Vegetable Oils & Nuts (walnuts, excluded)--they are the highest sources of inflammatory omega-6s.  A groundbreaking meta-analysis published in the British Journal of Nutrition pulled the plug on the theory that polyunsaturated oils are good for heart.   Nuts, especially peanuts are off-the-charts high in omega-6s, too!  It took years for the polyunsaturated oil study to surface, so despite research to the contrary, I'm still not convinced that eating 2.5 ounces of nuts a day is a wise health move!   I'm staying away--except for walnuts.  Read more here and here  (New for 2012:  Walnuts are the TOP NUT for heart health.  Click here--& scroll half-way down the page & look for: If you're going to eat nuts, stick to walnuts for so many reasons)

 

Brain Booster Changes Based on 2010 Research

• Berries, baby!   The research is nothing but good, good, good for berries & the brain.  In fact, now we know a little bit more about how they do their magic on the brain.  They "activate the brain's natural "housekeeper" mechanism, which cleans up and recycles toxic proteins linked to age-related memory loss and other mental decline."   Like mini-brain-maids these cells clear out brain junk.  I have berries daily in my Green Smoothies, and either on top of my oatmeal, or mixed in plain soy yogurt.   Lower cost organic mixed berries are at BJ's.  Read more here and here.  (New for 2012: Go for the Berries--latest review on the subject will convince you.  Click here)
• Reduced my belly fat.  It's definitely bad for the brain!  Read more here and here  (New for 2012: At 62 my belly fat is mostly history--I credit my diet, & ditching the added oil & sugar)
• Increased my aerobic exercise & cleaned up my diet--the better the cardiac index the less your brain's volume shrinks.   What's good for the heart is unquestionably good for the brain, according to the latest Framingham study and a University of Pittsburgh study that demonstrated sizable increases in brain volume in the seniors who walked the most!  Read more here and here 
• Keep learning new things daily to grow brain cells & connections.  The only way to keep building brain cells & new connections is by continuously engaging in serious, challenging learning for the rest of your life.  It requires effort, and it has to be something that's important and interesting to you!  It requires intense focus.  Dr. Michael Merzenich is the go-to-guy in this arena.  I'm certainly hoping that putting together this blog is doing something for my brain!  Read more here  (New for 2012:  Why it's important to learn new things as we age.  Click here and here)

 

Favorite Wisdom of  2010 - It Works for Me

• Alkalol & saline solution to prevent colds.  I'm talking about neti pot nasal irrigation with 1-2 TBS of Alkalol, a cup of warm water, 1/2 tsp. of salt, & a 1/4 tsp. of baking soda at the first inkling that a cold is brewing.  1/2 cup through each nostril.  Honestly, this works for me.  Haven't had a cold in a year--in spite of close calls.  What's Alkalol?  It's a solution invented in 1896 by a Massachusets pharmacist, that's made with methol, eucalyptus, thymol, camphor, and oils of wintergreen, spearmint, pine, and cinnamon.  Its "an alkaline saline solution specifically formulated to clean and moisturize the nasal passages, dissolve mucus, kill germs and bacteria, and provide natural relief from the symptoms of sinusitis and allergies."   Better than the now FDA-banned Zicam.  It's sold at my hospital pharmacy, CVS, Drug Mart & Walgreens, but you'll probably have to ask the pharmacist for this low-marketing-budget product.   Read more here  (New for 2012: I now use distilled water & the premeasured packets of salt/baking soda sold at the drug store.  I also wash my neti pot with hot water & soap after every use--& regularly sterilize it in the microwave.  Read more here.)
  
• Make time for fun!   Away from computers & technology.  Hey, I got this message directly from my mom, who passed away in 2003!  This is one of my favorite (& weirdest) posts!  Read more here  And here
• Sister power.  They can be the flesh-and-blood kind--or the best-friend kind.  It doesn't matter.  We all need someone with whom we can share our most insignificant day-to-day things with--and who can give us a reality check.  I count my blessings in this department!  I've got two--Beth & Lisa.  Read more here
• We get our greatest happiness from the experiences we share with our friends & family--not from expensive consumer goods.  "We know that the best predictor of human happiness is human relationships and the amount of time that people spend with family and friends."  Spend your time & money wisely.   Dr. Dan Gilbert swears by this research-backed advice.  Click here  for Gilbert and here  and here  and here for my year.
• "When in doubt, do the positive."  This was Jeanne Marie Laskas' mother's favorite saying and a rule I try to live by.  It's a handy one when you're faced with life's big dilemmas.  "Remember?  The positive is the active thing.  Can't decide whether you're qualified for that new job?  Just apply.  Can't decide whether to go on that first blind date after a divorce or sit home in your pajamas?  Go on the date."    Click here for more

 

Life on the Esselstyn Style Diet

In May 2010, when I found out my cholesterol wasn't as outstanding as I had expected, in spite of a mostly plant-based diet, I asked Dr. Caldwell Esselstyn for advice.  He invited me to be a guest at the day-long session he runs once a month at the Cleveland Clinic, along with this wife Ann.

He challenged me to try eating and cooking with no-added-oils for 4 weeks & see how it works out for me.  I attended the class on June 18th, 2010, and started eating Esselstyn-style on June 21st, 2010.   I haven't looked back & now it's just, "how I eat".   I feel wonderful, I've lost weight, I've got lots of energy, I feel mentally sharp, and my digestive system is AMAZING!  Any nagging hip or joint pain I'd had in the past is long gone--not sure if I can credit the elimination of the inflammtory omega-6s with this surprising occurence or not.  (Update 2012:  knock on wood--hip, finger, joint pain--it's history!  Bill Lands, PhD, a pioneer in omega-3 & omega-6 research says that's no surprise at all.  When you lower your omega-6 load by eliminating the foods that are highest in omega-6, like oils & nuts, you have less inflammation)

 

You can read all about the day long session, and my Esselstyn-style cooking adventures in these posts:

Oops! Take It From Me - Half Dietary Measures to Lower Your Cholesterol Will Result in Half Measure Improvements

The Great Kitchen Cholesterol Clean-Up - Parchment Paper, the No-Oil Saute, and Munching on the Top Cholesterol-Cutting Foods

What I Learned From Dr. Caldwell and Ann Esselstyn's Prevent and Reverse Heart Disease "School"

Week Two on Dr. Caldwell Esselstyn's Heart Disease Prevention/Reversal Diet Challenge. The Rules, Tips, and Tricks to Enjoy Plant-Based Oil-Free Eating

Can a Plant-Based No-Added-Fat Diet Survive "Real Life"? My Fourth of July Trial on the Esselstyn Diet - House Guests, Restaurants, Road Trips, and Dinner with Friends. Let the Numbers Speak for Themselves.

Everyone Can Do This! Breakfast & Lunch on the Esselstyn Plant-Based No-Oil Diet Challenge. Fast, Hearty, Healthy and Delicious.

Some Q & A about the Esselstyn Diet Challenge. Why Do It? What about Oil & Fat-Soluble Vitamins? What About Omega-3s? And My Top Recipe Picks of Week Three

Plant-Based Eating Confusion! Omega-3s, Omega-6s, Glycemic Index, ORAC Index and More. A Picture, a Chart, and the ANDI Rankings Help Clear the Confusion.

Final Week on the Esselstyn Plant-Based No-Added Oil Diet Trial. What's Changed? What Have I Learned? Tips and This Week's Favorite Recipes

My Esselstyn Plant-Based Diet Trial Results Are In. Understanding the Numbers and Why No Oil or Nuts Makes Sense. Think Weight Loss, Lowering the Omega-6s, Healthy Arteries, and Energy

More from the Healthy Librarian's Plant-Based Kitchen Lab: The Restaurant Scene, Staying Fueled, PB2 the Nut Butter Substitute, and Chia Fresca for Omega-3s

Wolf Blitzer's Interview with Bill Clinton's Diet Gurus, Dr. Caldwell Esselstyn and Dr. Dean Ornish - What the Interview Didn't Have Time to Explain about How to Prevent and Reverse Heart Disease with a Plant-Based Diet

Painless Calorie Restriction for People Who Love to Eat - Lessons for Health, Longevity, and Disease Prevention from the NIH CALERIE Study

Follow One of Dr. Caldwell Esselstyn's Patients - Q & A on the First Three Months of a Diet to Prevent & Reverse Heart Disease

My Favorite Healthy Kitchen Pantry Staples: For Quick, Easy & Delicious Plant-Based/Vegan Meals

 

My Top Food Discoveries/Additions for 2010

• Hot Mexican Cocoa, Fruited Steel-Cut Oats (now made with pumpkin! or savory), & Air-popped Popcorn  Read more here.   (2012 UPDATE: Chocolate Oatmeal   Chocolate Hummus & More Treats & Teeccino, a caffeine-free herbal coffee substitute)
• PB2 "Peanut Butter" and Chia "Fresca" Water  Read more here  I top my morning with oatmeal with chia daily!  Go Chia Seed for omega-3s!
• I can easily "Esselstynize" any recipe in my fave cookbook--Veganomicon, by Isa Chandra Moskowitz  Read more here  Just cut out the oil, nuts (or sub smaller amounts of walnuts), vegan margarine, vegan mayo, & vegan cheese.
• Keep vegetables, especially greens & herbs fresh a lot longer with Kinetic Go Green BPA-free storage containers.   These are truly AMAZING!!  Read more here
• Here's a list of my favorite kitchen pantry staples  
• Homemade Raw Chocolate Chia Walnut Energy Bars beat Larabars for their taste & they pack a nutrient wallop!  Read more here
• Spiced Pumpkin Fruited Steel-Cut Oats is my new breakfast fave--brimming with alpha & beta carotenes  Read more here  Top it with a tablespoon of chia seed & you won't be thinking about lunch for hours!
• Sami's Pizza Crusts--whole grain millet & flax, no-oil & delicious.  Order from Sami's Bakery in Florida & receive them in 2 days--it's really not a big deal.  Can't live without these.  Just received an order for 16 to divide among 3 of us.  With delivery it comes to $5.00 per crust--not cheap--but it's fast--whole grain--and feeds my need for pizza.   Read more here
• Appetite for Reduction, by Isa Chandra Moskowitz--my current go-to favorite cookbook.  I could use it everyday.  She's finally cut the fat, calories, eliminated the vegan junk stuff & included nutritional info.  I highly recommend it!  Read more here

 

Best Science-Based Diet Information for 2010

Everything You Ever Wanted to Know About Losing Weight, Exercise, Stress, and Cardiovascular Risk from an Expert, Dr. Sharon Alger-Mayer. The Best Diet, How Much Exercise, the Hormone Stress Connection, the Best Phytonutrients, and the Healthiest Carbs

Dr. Hiromi Shinya, the Physician-Inventor of the Colonoscopic Polypectomy: What He's Learned About Diet and Health From Over 300,000 Colonoscopies

The Healthy Librarian's Holiday Overindulgence Tool Box: Some Abstinence Inspiration, the Exercise Cure, a Holiday Video, a Company-Worthy Recipe, along with Sara Moulton's Favorite Chocolate (coronary) Cookie Recipe

Dr. Michael Roizen's Straight Talk About Chronic Disease - Lifestyle Changes Can Control Them and Bring Health Care Costs Down. Roizen's Thirteen Pearls of Wellness.

 

Finally, the Original Start of My Sixties Simple Strategies for Staying Healthy & Happy

 

January 2, 2010

It's the Start of the New Year, the Start of the New Decade, and the Start of My Sixties. Some Simple Strategies for Staying Healthy and Happy. At Least I Can Hope!

Author Dan Buettner has scoured the Earth — not for the fabled Fountain of Youth — but for the key to a happy old age. He spent five years visiting areas of the world where people tend to live longer, healthier lives, areas he calls "Blue Zones."

Buettner says he has identified four things people can do that can potentially increase life expectancy:

• Create an environment that encourages physical activity
  
• Set up your kitchen in such a way that you're not overeating
  
• Cultivate a sense of purpose 
  
• Surround yourself with the right people.

"These are long-term fixes that have been shown over and over to add not only more years of life, but better years of life."

-NPR story, "Can 'Blue Zones' Help Turn Back the Biological Clock?", June 8, 2008-

If you're reading this through via email, click here to get to the more readable web-version.

 

It's the start of the New Year. 

It's the start of a new decade.

It's the day I turn sixty.

Look, I'm not a big-birthday-celebration-kind-of-person.  They come and go and I don't even think about the years.  But turning 60 is different.  It's the last quarter of life, with no guarantees on what that quarter is going to look like.

Judging by my parents--that last quarter of life doesn't look so promising.  Which is exactly why I've been paying attention to exercise and eating right since I turned 30. 

That's when my dad had one of those massive debilitating strokes that left him unable to communicate, unable to read or fully understand speech, and eventually unable to walk or do anything.  He was 69 at the time--just when he was getting ready to kick back a little, work a little less, travel, and just enjoy life.  He spent 16 years living in this kind of post-stroke-limbo-state, spiraling downward.

My mom was 62 at the time, and my dad's stroke changed her life in an instant.  One minute she was planning all the trips they'd finally have a chance to take--and enjoying their new role as grandparents--and in the next she was jockeying the world of wheelchairs and therapists.

With the stress of full-time care-giving, and years of no exercise or attention to diet, by 72 she had developed severe coronary artery blockages, hypertension, kidney stones, and painful spinal fractures.  Then came the mini-strokes that finally added up to vascular dementia in her eighties.

And unfortunately, this scenario is all too common.  "[M]ost elderly Americans – more than two-thirds of current 65-year-olds, according to a detailed 2005 projection by a team of health policy analysts — at some point will need assistance to cope with daily living, either paid help or unpaid, at home or in a facility."

So, sixty seems kind of scary to me.

Which is exactly why I'm ready for a more "Conscious Aging" plan.  We already have all the evidence we need to stay healthy.  It's not about adding more years to our lives.  It's all about adding more life to our years!

Just a sampling of the evidence.

• The 52 country INTERHEART study was very clear.  There are 9 easy-to-modify risk factors that are associated with 90% of heart disease.  This was a huge study--30,000 people from every inhabited country--and the results were the same for all races, all sexes, all countries.  All 9 of these risk factors are within our control--and would eliminate 90% of heart disease, regardless of one's genetics. 1. Keep lipids (cholesterol & triglycerides) down; 2. Stop smoking; 3. Prevent or control hypertension; 4. Prevent or control diabetes; 5.  Reduce belly fat; 6.  Find ways to control psychological and social stressors; 7. Increase fruit and vegetable consumption; 8.  Moderate alcohol consumption is protective; 9. Get regular physical exercise   Lancet 364:937-952, Sept. 11, 2004.

• The Nurses' Health Study and Health Professionals Follow-up Study.  "The largest and longest study to date, done as part of the Harvard-based Nurses' Health Study and Health Professionals Follow-up Study, included almost 110,000 men and women whose dietary habits were followed for 14 years.  The higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease...[F]or every extra serving of fruits and vegetables that participants added to their diets, their risk of heart disease dropped by 4%." Harvard School of Public Health

• The China Study.  This is Dr. T. Colin Campbell's mammoth 2006 study on the effects of a plant-based diet on health--citing over 750 studies.  The conclusion: People who ate the most-animal-based foods got the most chronic disease.  People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.  According to Campbell, "Good nutrition supported by exercise, clean water, and sunshine is greater than the sum of its parts.  It's a biological symphony.  My introduction to Dr. T. Colin Campbell

• The Longevity Personality.  From the Journal of the American Geriatrics Society, April 2009 comes this conclusion: Those who live the longest are more outgoing, more active, more easy-going, more empathetic, and more agreeable than those who live a normal life span. The Blue Zones calls it, "likeability".

Here's My Strategy for Staying Out-of-Trouble After Sixty

Some of these are long-time habits, and they're easy for me to follow.  Some of these I don't do as regularly as I should.  Some of these are new goals.  But this much I do know:  If I don't have a plan, if I don't do these consciously, and if I don't carve out time to make them happen--they won't.

1.  Stick with 7-9 servings of fruits and vegetables a day.  The Green Smoothies make it easy.  I get 6 servings in a 27 ounce Klean Kanteen that I divide over breakfast and an afternoon snack.  I calculated the nutritional info on my daily 27 ounce serving that includes, 2 1/2 cups kale, 8 mini-carrots, 1/2 cup pomegranate juice, 1/2 apple, 1/2 orange, 1/2 kiwi, and 3/4 cup frozen black raspberries.  Check out the nutrient content for 27 ounces:

 2012 Update:  My Green Smoothie has grown up since this post.  These days, it's  mostly vegetables--and not very sweet--but loaded with vitamins & minerals.  

The Green Smoothie Controversy - To Smoothie or Not? The Argument for a Greens & Vegetable Heavy Smoothie  1/24/12

Nutrition Facts The Healthy Librarian's Green Smoothie-kale,blackberries,carrots,orange,kiwi,pom juice,apple
Serving Size: 1 serving
Amount Per Serving
Calories	342
Total Fat	2.2g
Saturated Fat	0.2g
Trans Fat	0g
Cholesterol	0mg
Sodium	140mg
Carbohydrate	82.1g
Dietary Fiber	13.8g
Sugars	49.1g
Protein	8.9g
Vitamin A 729% Vitamin C 485% Calcium    35% Iron 28%

 

Then throw in some veggie-based soup, a salad, a veggie-based dinner entree, some fruit for dessert, and I'm good to go. 

This eating plan is the same as the DASH Diet (Dietary Approaches to Stop Hypertension)--guaranteed to stop hypertension.  The Cache County (Utah) Study on Memory shows it also prevents cognitive decline.   Dr. Amy Lanou and Michael Castleman, authors of Building Bone Vitality claim it will build and strengthen bones--because the 17 nutrients necessary to build strong bones are all found in a diet high in fruits and vegetables.  I'm still sold on eating 7-9+ fruits or veggies a day.  Still drinking that old-stand-by Green Smoothie--but I keep experimenting--using less fruits, more vegetables.

2.  A balanced exercise plan.  It's not just about cardio--there are 4 areas that need attention: Cardio (spinning-my fave), Weight-training, Flexibility & Balance (yoga-my fave), and Core Strength.  No, you can't just walk and think you're in good shape.  I'm super regular with my cardio, and not as regular with the weight training and yoga.  Click here to see what my workout looks like. As for core strength--that's pretty much non-existent.  And when it comes to weight-training, according to Randy Raugh, the Canyon Ranch physical therapist, and author of the excellent Prime for Life--Functional Fitness for Ageless Living--to get the maximum benefits you need to do it for 3 non-consecutive days a week--2 at the minimum.  Unfortunately, I often weight train only 1 day a week.  If you want to build strong bones and prevent osteoporosis, and maintain your muscle strength as you age--weight-bearing exercise for the lower body, and weight-training for the upper body is a must-do!  Yoga, helps with balance, preventing future falls, and building strength.  As for core strength, I'm upping my game with Dr. Stuart McGill's routine, and my birthday-present to myself is the physical therapist-designed Pelvicore exercise ball. 
Upped my exercise efforts this year--it now includes 3 days of yoga (smart move) & 2 days of strength-training (that made a difference).  Yoga also develops core strength with the plank pose & others.  Haven't done much with my Pelvicore exercise ball--but I should.

3.  A plant-based diet with minimal added fat.  I'm nearing the 2 year mark on eating plant-based, so this is the easy part. I've got this down pat. I still use a little olive oil for cooking and in salads, and very occasionally eat some seafood or dairy when eating with friends.  I'm convinced.  If you want to lower your cholesterol, reduce your risk for type-2 diabetes, lower your blood pressure, reduce your risk of heart disease & stroke, and reduce your belly fat--this is the way to go.  Dr. David J. Jenkins of St. Michael's Hospital in Toronto is one of the pre-eminent researchers on the benefits of a plant-based, low-glycemic diet (like beans, nuts, oats,& quinoa) for improving diabetes control, lowering cholesterol, and preventing cardiovascular disease.  Click here for Jenkins research.  And that's not all--keeping your blood sugar stable with low glycemic plant-based foods and exercise will preserve your brain.  Click here.  And as for too much fat--not only is it bad for your belly--it's bad for your brain--so just ditch it Click here.  I Finally ditched the fat starting 6/21/10.  Don't miss it a bit.  The benefits are too numerous to mention!

4. No time urgency.  This is what keeps the Okinawans calm, relaxed, and living longer.  I'm really working on this one--which goes hand-in-hand with flexibility.  Things don't always go as planned--you either go-with-the-flow or get stressed and anxious.  My favorite 2 words, "Oh well."  Life goes better when you stay in the moment, chill, and don't worry about getting there fast.  When our Christmas Day trip to New York City was aborted because of an ice storm, we checked into a hotel at noon, and enjoyed a dinner of cranberry nut mix, Larabars, Cliff Bars, and clementines.  All the restaurants were closed in this Pennsylvanian town.  Oh well.  We had a good time, and made it to New York safe and sound the next day.  I've used this "slow down", "oh well", "why get yourself in a tizzy" self-talk approach throughout the year.  It helps--I could be better--but I'm better than I was!

5. More Dancing, Singing, Laughing, Playing, Schmoozing, and Mahjing.  What's the point of staying healthy without having fun?  That's the reason we work at staying healthy. Cool fact: There's a little organ deep in the ear, called the sacculus--and it gives us a great sense of pleasure and well-being when it's stimulated.  But, it can only be stimulated through singing!  So, bring on the Singstar Karaoke!  Click here.  I say "Yes!"  to fun things to do, trips, visits, outings, meeting new people, and dinners whenever I possibly can--without making myself crazy by overbooking or overcommitting.   I'm almost always glad for it!   Haven't signed up for dancing lessions yet--but it's on my to-do list--and definitely need more Maj-time!!!  OK, gal pals, when's the next game?  Frannie we miss you!

6.  The Supplements.  I'm really bad at regularly taking supplements.  I'm good at counting them out, taking them to work, and bringing them back home with me.  Truth is, there are some supplements worth taking because there's no easy way to get enough of them through diet alone.  Here are my favorites:  Omega-3s (I use Omega-Brite), DHA, (an omega-3 for brain health), Magnesium, Citracal, Vitamin D (I'm up to 3000 IUs), Curcumin (also known as turmeric, the yellow color in curry), and Juvenon (the combo of acetyl l-carnitine & alpha lipoic acid) developed by Dr. Bruce Ames.  Click here to read more about what I take, and what some prominent physicians take.  I'm not an everyday person with supplements, and try hard to get them from real food, but I still take a plant-based DHA, magnesium in am & pm, 1/2 the Citracal I used to take, curcumin occasionally, Juvenon occasionally, vitamin D (2000-4000 IUs), and a daily vitamin B-12 (1000 mcg), and I've added 1/2 of a whole foods multivitamin ("Mega Food Women Over 40 One Daily") twice a day based on Dr. Roizen's recommendation.

7.  Eliminate the time-wasters from my day.  Except for watching "The Middle" or "Glee", TV watching always leaves me bored and unsatisfied.  So, why bother wasting the precious time?  The same goes for my mindless internet cruising, checking in more than necessary with email, the NYT, and other favorite sites.  Enough already!  Except for writing this blog, doing research, or writing/reading emails I'm no longer cruising the internet.  I just don't have that much extra time in the day--with a long commute & everything else.  TV doesn't interest me much--unless it's at the end of the day & I'm too tired of reading.

8.  Maximize my peak energy times of the day.  Over a year ago I blogged about getting in sync with our natural energy ebb and flow throughout the day.  It works--and I intend to start planning my day around them, when possible.  For instance, 9-11 is the peak time for brain work-creativity-and analytical work.  On days when I don't work I would usually use this time for exercise & errands.  Poor use of brain time.  Better to exercise between 3-6.  To read more, click here:  Maximize Your Energy-Match Your Tasks to Your daily Energy Levels.  This really works & I try hard to follow it.   I've changed my work schedule around so I can fit in exercise on workdays--and on days off, I do brain work before anything else--when I can.

9.  Give a gift a day for 29 days a month.  When 36 year old Cami Walker of LA learned she had multiple sclerosis, her spirits flagged.  She was tired, in pain, and had the prospect of a debilitating disease ahead of her.  When a holistic health educator gave her the prescription of giving 29 gifts a day for a month she thought it sounded it crazy.  Nothing big (and that's the point)--something like making a supportive phone call or saving a piece of yummy cake for her husband.  Of course the prescription didn't cure her,  but it had a startling effect of helping her cope with her illness and gave her a more positive outlook on life.  I love this idea.  It's a planned regular way to just think about kindness.  No big acts, just something little-done everyday.  To read more, click here.  Sorry, to say, this hasn't become a regular habit--but I do look for opportunities to do that "little something more" or favors throughout the day.  I know it makes me feel much better--need to make a more conscious effort with this one.

10. Cultivate my garden of friends and family.  Regular phone calls, visits, dinners, outings, and celebrations.  At 60 there's no time to delay any of these.  It's the glue that keeps us together and makes life worth living.  I really try hard to keep this one at the top of my list!  Can't help but think of the extra time I'd have to accomplish this if I ditched writing this blog, though, but read #11!

11.  Once You're Through Learning--You're Through.  This is the philosophy of John Wooden, the 97-year-old retired (he died in June 2010 at 98) UCLA basketball coach.  No doubt about it, learning and sharing what I learn is my purpose in life.  I'm lucky to have a job that gives me access to learning about health and medicine, and a hobby that gives me a chance to share what I learn.  Not a day goes by that I don't work on this one--but it doesn't feel like work to me!  Well, at least most of the time it doesn't feel like work.

12.  Start Eating Less.  OK, I'm ready to shed a few pounds, and I know from past experience that writing down exactly what I eat, and how much I've exercised, really works.  I use something called MyFoodDiary.com and it's set up with all my favorite recipes.  Unfortunately, I haven't used it in quite some time.  The new year is a great time to start!  To read more about this tool, click here.  Well, this strategy  sure played out big-time in 2010!  I'm eating far fewer caleries, shed 13 pounds, but I eat whenever I want.  You all know this story--I won't repeat it!  And yes, I do use MyFoodDiary for my recipes & to keep a check on how balanced my diet is--but not daily or weekly.

For some good reasons to eat less, read:  CALERIE: The NIH Calorie-Restriction Experiment. Lessons for Health, Slowing Down the Aging Process, Longevity, and Disease Prevention 

 And my updated version: Painless Calorie Restriction for People Who Love to Eat - Lessons for Health, Longevity, and Disease Prevention from the NIH CALERIE Study

 

My new goals for 2011: 

1.  Resume a regular meditation practice--so many good reasons to do so, including its positive effect on some 2000 genes: those that control aging, inflammation, & metabolism.  Read more here

2.  Start playing around with the  Dr. Michael Merzenich's Brain Fitness Auditory software that I received for renewing my local NPR affiliate membership.  I'm a huge fan of his work! 

3.  Figure out some way to have more unscheduled do-nothing time:

"La dolcezza di non fare niente!" 

Italian for "The Sweetness of Doing Nothing"

 

Time to end this list.  I've more than maximized my 9-11 brain time and written this post.  It's now time to make my smoothie, do some core exercises, take those supplements, answer birthday phone calls, enjoy a birthday lunch, followed by an evening out with friends who all share the same wedding anniversary--if we can just make it through our foot of snow!

I'd love to hear from anyone who is 60 or over with advice, tips, and wisdom about maximizing life in the sixties, seventies, and more.

 

 

 

 

 

 

Anytime Valentine Chocolate Treats for Breakfast, Snacks, or Dessert - It's Just Beans, Oats, Chia, and Dates (and Stevia)

 

Valentine Black Bean Brownie topped with Chocolate Chia Mocha Mousse

 

 

 

The Black Bean Brownie Base

 

If you received this post via email, click here to get to the web version with the photos & links.

 

Short & Sweet - Cocoa Rocks!  Chocolate Doesn't!

 

Here's the deal with cocoa.  You really can have your cake & eat it too--as long as it's made with cocoa powder, no sugar, no eggs, & no added fat!

Impossible you say?  Well, just follow along & I'll share some of the chocolate delights I've been eating lately, thanks to a little help from my friends:  Amy, an HHLL reader and Wendy of Health Girl's Kitchen (another HHLL reader)

 

First the Science of Cocoa

The Greek name for cocoa means, "Drink of the Gods".  Maybe they were on to something.  Epichatechin is the polyphenol in cocoa that does its magic on the cardiovascular system.

• It lowers blood pressure
• It reduces insulin resistance and improves platelet function
• It increases nitric oxide production--that "magic gas" that improves endothelial function, and it has anti-oxidant and anti-inflammatory properties.
• In a recent meta-analysis in the journal Circulation, 75 grams of dark chocolate for 3 weeks increased HDLs by 14% and decreased LDL oxidation. Lowering blood pressure took even less cocoa to do the job.
• How does cocoa do all this?  It's probably because it increases the availability of nitric oxide, and it also increases arginase--which prevents nitric oxide from breaking down.  It's a 2-for-one!
• Cocoa's best benefit?  It inhibits the kind of inflammation that creates atherosclerotic plaque.
• This study will give you a good reason to drink cocoa daily.  One of the tests for a healthy vasculature is the ability of our blood vessels to dilate.  This study looked at the dilation of arteries after drinking a high flavanoid cocoa drink, compared to a low flavonoid drink.  There was a significant increase in vasodilation with the high flavonoid drink--and nitric oxide levels increased as the level of flavonoids in the cocoa increased.
• Watch out!  Avoid cocoa or dark chocolate that is "Dutch-Processed" or is treated with an alkali to decrease its bitterness--that destroys the flavonoids!

 

Healthy Dessert Heaven.  Mix the Cocoa with Beans, Oats, Chia, Dates, & a Dash of Stevia.  TADA!

 

Honestly, I rarely make desserts.  But, when you need a little treat---or company is coming--sometimes you want more than just fruit. 

Hard to believe, but the combo of cocoa, beans or oats, chia, dates & stevia really can produce a sweet chocolate treat that's acceptable to most any palate.  Well maybe not for serious chocoholics.  I'm sure my palate has changed over the past 4 years.

Take Amy's chocolate hummus for example--or chocolate garbanzo ganache, as Son #1 says I should call it.   What's better for you?  A quarter cup of garbanzo beans, cocoa, and  half of  a date---or a 300+ calorie dark chocolate bar?  Hmm, I'll have to think about that one.

 

 

The Black Bean Brownie Topped with Mocha Chocolate Chia "Mousse"

 

Here's the back story on this recipe.

In January I heard from Amy, an HHLL reader who has been experimenting with creating healthy no-sugar & no-fat chocolate desserts.  First she sent me her Chocolate Hummus recipe--which Son #1 says I should rename Chocolate Garbanzo Ganache--because it sounds better than hummus.  And then Amy sent me her recipe for what she describes as,  "The most delectable flourless chocolate black bean cake you can imagine."

But, her flourless cake had a big deal-breaker for me.  It contained 3 eggs.

Amy has her own health turn-around story which sounds very similar to mine.  She's always been fit, eaten a healthy diet & exercised.  But, her "fit & healthy" mom also had triple bypass surgery a few years back & her grandmother died of a heart attack at age 69. 

Last March, after reading my blog, Amy started changing her diet to about 95% vegan & no-oil--and at last count her own "too high" cholesterol has dropped 50 points, as well as her weight.  And now she's enjoying delicious after-dinner treats like her "chocolate hummus" and frozen bananas.

 

In Search of the Perfect Egg Substitute for Amy's Amazing Flourless Black Bean Chocolate Cake

 

The Healthy Librarian's search for the perfect egg substitute to make Amy's Flourless Black Bean Chocolate Cake:

 

1.  Flax eggs.  First I made Amy's recipe with "flax eggs".  1 tablespoon of flax meal mixed with 3 tablespoons of water for every egg.   The Verdict:  It was good--but not great.  The "flax eggs" had a slightly bitter edge.

2. Ener-G.   Next, I tried the recipe with Ener-G, a commercial egg substitute.  The Verdict:  The "flax eggs" were better.  The Energ-G had an off-taste I didn't quite care for in the brownies.  But, of course I still ate this batch of black bean brownies, anyway.

3.  Chia eggs.  Then I tried, "chia gel".   I love the no-taste of chia a lot better than flax.  Why not give it a try?   

Here's the chia egg recipe:  1 tablespoon of chia seeds mixed with 1/4 cup of water for each egg.  Mix well. Allow to gel for at least 20 minutes.  I mixed up the equivalent of 3 eggs, and dumped 3/4 of a cup of chia gel into the flourless chocolate cake ingredients.  After 20 minutes of baking it was totally mushy.  Baked it for 10 more minutes.  Still too gooey.  After 40 minutes it still wasn't set, but I took it out of the oven--covered it up & stuck it in the refrigerator.   The next day it was more solid, and I could cut it into squares.  It was fudgey and delicious.  I asked Amy to give it a try.   She had the same experience as I did--but, it just wouldn't really turn into "cake" or even "brownies" as we know them--but they tasted good.  It wasn't the same cake she made with 3 real eggs.  So I kept on tinkering.

4.  The fourth time was the charm.  Instead of adding 3/4 cup of chia gel to the recipe, I added just 5 tablespoons.  And to give it a little more "brownie-like" texture, I added in 1/4 cup of "freshly ground" oat flour--made by processessing some oatmeal (rolled oats).   The no longer "flour-less" black bean brownie was done at 20 minutes--and it was delicious!

 

 

The Black Bean Chocolate Chia Brownie Topped with Mocha Chocolate Chia Banana "Mousse"

 

 

Click here for a copy of the recipe on one page.

Ingredients:

• 1 can-15 ounces black beans, rinsed & drained

• 5 tablespoons chia gel  (make this 20 minutes or more ahead of time with 3 TBS of chia seeds & 3/4 cup of water & stir well.  After about 5 more minutes, stir again, so it's not clumpy & it's a nice thick gel--refrigerate leftovers (here's the link for the instructions)--then measure out just 5 TBS of gel)   If you have time--make the chia gel ahead of time & keep it in the refrigerator overnight.  It keeps for a week.

• 1/4 cup of cocoa (I love Penzey's natural un-Dutched cocoa--I can really taste the difference)  (if you think it's needed you can add 1 add'l TBS of cocoa) 

• 2 tsp. of baking powder

• Pinch of salt

• 2 tsp of instant espresso powder  (I use Medaglia D'oro brand--and it's available everywhere in the coffee department of the grocery store)

• 1 TBS of vanilla  (yes, a tablespoon)

• 8 pitted dates (9 if they aren't plump or moist)  Use the biggest & moistest of the bunch.

• 3 packets of stevia  (I like Sweet Leaf)  I've researched stevia--and it's perfectly safe.

• 1/4 cup of oat flour or make it yourself with 1/3 cup of rolled oats processed into flour--then measure just 1/4 cup of "oat flour"   Process the oats into flour before you do anything--and set aside.

• 1/4 cup of chopped walnuts

 

Preparation:

Preheat oven to 350 degrees.

1.  Process oats into flour (if you don't have oat flour) and remove to a bowl--I did it this way.)

2.  Process dates until they are a paste.  This can be annoying, with the need to stop & scrape it down, or use the Pulse function of your food processor. 

3. Add the drained beans & process them with the dates until they're completely smooth & mixed well into the dates.

4.  Add in the chia gel if this mixture is getting too hard to process & needs liquid to get it mixed up well

5.  Add in the coffee, the cocoa, the vanilla & stevia.

6.  Add the oat flour after everything is mixed well.
 
7.  Add the baking powder & salt last.  Finally add the walnuts, & pulse just a few times to mix in.

8.  Place mixture in an 8-inch silicone pan.   Any other is OK, too, but you might need to spray it so it doesn't stick.  Bake at 350 degrees for 20 minutes only, & test.  You don't want it to overcook--but you don't want it too loose or undercooked.  Go by "feel"--this is a moist brownie

Cool,  cover tightly with foil.  

Serve topped with a dollop of  chocolate chia banana "mousse"   (It's the chia breakfast pudding I posted about earlier.  Very versatile!)

An HHLL reader saw my preview Valentine chocolate treat pics on my Facebook page & asked for the recipe ahead of time for her book club.  Here's what she had to say about it: 

 

"mmmmm. It was all a hit. I think this was the first time any of those ladies tried chia seeds in something! I finished the topping off with my green smoothie this morning.

I did not have stevia, so I used 1/4 cup sugar in the brownie and added some chocolate chips. I toasted the walnuts and served them as a condiment (forgot to add it to the batter). It was all very yummy. Thanks for sharing. :)"

 

 

My Tweaked Version of HGK's Grasshopper Chocolate Oatmeal Parfait with a Crazy Spinach Banana Frozen "Soft Serve"

 

 

HGK's Grasshopper Chocolate Oatmeal Nutrition Powerhouse Breakfast

 

Believe it or not, this crazy looking breakfast is delicious & will keep you filled for hours!  It's another veritable nutritional powerhouse.

 

To get a copy of all the versions of this recipe on one page, click here!

Five Ways of Making This Chocolate Mint Breakfast Parfait

1.  Here's Wendy's Health Girl's Kitchen original recipe.

2.  The Healthy Librarian's "make it in the morning" version. 

Option 1:

• 1/3 cup regular oats (not steel cut)
• about 7/8 of a cup of soy or other non-dairy milk
• 1 tablespoons chia seeds
• 1/2 tablespoon good quality non-Dutched cocoa--Penzey's is the best
• 1/2 to 1 packet of stevia (or 1 tsp maple syrup)
• 1/4 tsp vanilla

Mix everything together & microwave it in a large bowl until done--depends on your microwave.

Option 2:

If you already have a batch of chocolate slow-cooker steel cut oatmeal made, you're already halfway there.  Scoop out 1/4 of the batch for layering.  Warm it up, or not, and sprinkle 1 tablespoon of chia into it.

Option 3:

Here's how to make my chocolate steel cut oatmeal in the morning if you don't have a slow-cooker, or you forgot to get it started last night.  

1. Follow all the directions for the slow-cooker recipe, but CUT THE WATER DOWN TO ONE CUP--and CUT THE MILK DOWN TO TWO CUPS. 

2. Heat the one cup of water in the microwave & mix the cocoa in it to properly mix it together.  

3. Mix all the ingredients into a saucepan, and heat until it starts to boil.  Lower the heat to a low simmer, stir with a wooden spoon occasionally.  Keep a careful watch, but, this should take about 15 to 25 minutes to absorb most of the liquid, and get creamy and delicious. 

4.  The crockpot/slow-cooker version is a lot better tasting--but this works!

The Spinach Frozen Banana "Soft Serve" Layer

• 1 large frozen banana or 1 1/2 small frozen bananas (be sure to freeze bananas already cut up into pieces!!!)
• 1 cup frozen spinach--the kind that's in a plastic bag--not a solid frozen block
• about 1/4 cup of soy or non-dairy milk
• 1/8 tsp peppermint extract---if you're not fond of mint flavoring, leave this out & add vanilla

Mix the frozen spinach, the milk, and the banana in a VitaMix or food processor & blend until smooth & creamy.  Add a little more milk if necessary.  You'll need the plunger with the VitaMix. 

Now layer the oatmeal & minty soft-serve and enjoy!

Don't have a VitaMix?  Don't have a food processor?  Don't have any frozen bananas in your freezer?  No problem.

No worries--mix the spinach & a regular banana with the mint extract or vanilla in your regular blender & eat your oatmeal like this!   I call it, "Green Eggs and Chocolate Ham".   It looks ridiculous, but it tastes fantastic!

 

Short Order Green "Eggs" and Chocolate "Ham" for Breakfast

 

Check out the nutritional content of this breakfast.  Based on rolled oats (not steel-cut) and soy milk.  You will feel full for hours!

 

Nutrition Facts Wendy's HGK Grasshopper Chocolate Oatmeal
Serving Size: 1 recipe
Amount Per Serving
Calories	407
Total Fat	8.3g
Saturated Fat	1g
Trans Fat	0g
Cholesterol	0mg
Sodium	221mg
Carbohydrate	66.6g
Dietary Fiber	11.1g
Sugars	32.7g
Protein	18.9g
Vitamin A 80% Vitamin C 17% Calcium    28% Iron 24%

 

 

Amy's Chocolate Hummus Renamed Chocolate Garbanzo (or Cannellini) Ganache

 

As a Snack with Half a Banana

 

Served with Berries

 

 

It's hard to believe that a can of garbanzo beans, cocoa, a little espresso powder, some dates & stevia can make something SO Delicious, but it does! 

Full Disclosure:  Be careful with this hummus!  It's so good you'll be tempted to eat it by the spoonful.

 

For a copy of the recipe on one page, click here:

Makes about 2 cups

Serves:  at least 8 servings

 

Ingredients:

• 1 15-ounce can of garbanzo or cannellini beans. UPDATE 3/2/12:  Cannellini beans are better!!  Unlike garbanzos, they have a perfect omega 3:omega 6 ratio--and they make a superior & creamier hummus/ganache!
    Do not drain--you'll need the reserved liquid for the hummus!!!
• 1 tablespoon of peanut butter, or Better'N Peanut Butter or the best choice: mix up your own with defatted peanut butter with PB2.   Good news!  PB2 is now available at Whole Foods, where I live.
• 1/2 cup of non-Dutched cocoa.  Penzey's Natural is THE Best Tasting.
• 3 packets of stevia  (I prefer the Sweet Leaf brand) I've read the research on stevia, I've talked to the company, and I'm personally 100% comfortable using this product.
• 1 teaspoon of instant espresso coffee (I use Medaglia D'Oro brand--availabe at most groceries)
• 4 large pitted Medjool dates--pick out the plumpest, moistest ones.
  
• 1 teaspoon of good quality real vanilla extract
• 1/4 or more of the reserved liquid from the garbanzo beans.  Start with 1/4 cup of the liquid, add more until it's the consistency you like.
  
• a few grinds (or a mini-pinch) of sea salt

 Preparation:

1.  Empty the entire can of garbanzo or cannellini beans & liquid into a heat-proof bowl.  Microwave it until it's nice & warm.   This helps with the blending.

2.  Carefully drain the beans, but reserve the liquid to add back into the hummus to make it creamy

3.  Prepare your PB2 if you are using it.

4.  Throw everything into the food processor, including 1/4 cup of the reserved garbanzo/cannellini liquid.  That's all there is to it!  Note: It's really too hard to make this in a blender--it's thick--and it will be hard to get it out of the blender jar/perhaps a VitaMix would work, but a food processor is preferred.  That's all there is to it.

5.  Keeps well in the refrigerator for up to a week.  Enjoy with sliced bananas, berries, or however you like.

 

What's Your Favorite Healthy Chocolate Treat?

If You Try Any of These Recipes, Please Give Us All Feedback!  I Love Hearing From You.

  

How About Some of the Healthy Librarian's "Save Your Heart" Nitric Oxide-Boosting Chocolate Oatmeal to Start the New Year Off Right! It's for Breakfast and Dessert!

 

"Save Your Heart" Chocolate Oatmeal with Mixed Berries & Walnuts

 

"How could something this good for you, be so delicious?  Eat it for breakfast or dessert.  Served up warm with berries & walnuts, and just a hint of sweetness, your blood vessels & body will be thanking you!"

 

-The Healthy Librarian-

 

If you received this post via email, click here to get to the web version with all the links.

 

Now, don't get me wrong--I'm not about to trade in the Healthy Librarian's Savory "Cheezy" Oatmeal with Shiitake Mushrooms, Sundried Tomatoes & Spinach,  Mike's Quick Kick A** Thai Peanut Butter Chili Oatmeal with Greens, or the Oatmeal Breakfast of Champions - Spiced Pumpkin Steel Cut Oats with Berries and Chia.

They still have a place in my heart.  And health.

 

But, my version of Kathy Hester's "Chocolate Oatmeal Topped with Berries & Walnuts (and Chia)" is just crazy good and it has it all.

• Cholesterol-cutting steel cut oats that are loaded with both soluble & insoluble fiber. 
• The atherosclerosis-preventing polyphenol, avenanthramide, found in oats, boosts the production of artery-saving nitric oxide.  This is a dose-response relationship--so the more oats you eat--the more nitric oxide you're producing.   Now you can enjoy oatmeal for dessert!
• The "miracle polyphenol", epicatechin, found in cocoa.  It lowers blood pressure, neutralizes inflammation, increases HDL's, dilates blood vessels, helps prevent atherosclerosis, increases nitric oxide production and more!
• The anthocyanins found in berries--that boost memory, tamper inflammation, & clean out "toxic brain junk"--like mini-brain maids.
• Walnuts have the highest amount of antioxidants of all the nuts, as well as heart-healthy omega-3s, and a perfect ratio of omega-3s to omega-6s. It's the best nut out there, hands down.

 

Could we ask for anything more?

 

Let's Thank Healthy Librarian Marlene for Discovering Kathy Hester's "The Vegan Slow Cooker"

 

My New Fave Cookbook and Where I Discovered Chocolate Oatmeal

 

The Back Story on How I Discovered Chocolate Oatmeal & the Vegan Slow Cooker

My fledgling "healthy librarian" friend & colleague, Marlene, hates to cook. 

She's on a personal mission to find the perfect vegan cookbook with recipes that have less than 5 ingredients, no exotic spices like cayenne or cumin (I keep telling her that these are not exotic), and can be prepped in 5 minutes.

Every new vegan cookbook that she discovers--she borrows from the library--but since Kathy Hester's cookbook is so new, she couldn't find a library with a copy.  So...she decided to buy a copy for herself.

She asked me what I thought of Vegan Slow Cooker.  Did I think it looked good?  Did I think the recipes were Esselstyn-style healthy?

Oh baby, was this one a winner.  I immediately photocopied 16 recipes--hoping to try them out over the Christmas & New Year's holidays.  Don't worry, Kathy.  I've already ordered my own copy--and I'm recommending it to anyone who will listen.

Here's what I've tried, so far--and all were winners at my house: 

• Cranberry Vanilla Quinoa (GF, SF)
• Be-My-Valentine Chocolate Oatmeal (GF, SF)
• Chili Relleno Casserole (GF)
• Chili-Chocolate Black Bean Brownies (GF, SF)

Here's what looked good to me--but trust, me everything in this cookbook looks good--but there was a limit to what I could copy:

• Thai Coconut Pumpkin Soup (GF, SF)
• Chinese-Style Eggplant in Garlic Sauce (GF)
• Thai Red Curry Tofu and Veggies (GF)
• Chana Saag (Indian Greens with Chickpeas)  (GF, SF)
• Easy Veggie Chickpea Biryani (GF, SF)
• Chorizo and Sweet Potato Enchilada Casserole
• Atomic Tofu Pecan Loaf (GF)
• Pumpkin & White Bean Lasagna
• Texax-Style Tofu Taco Filling
• Carrot Cake and Zucchini Breat Oatmeal (GF,SF)
  
• Mango Coconut Rice Pudding  (GF,SF)
  
• Hungarian Mushroom Soup (GF, SF)
  
• Soy Chorizo Black Bean Stew
• Apple Sage Sausage (GF version given, SF)

Full Disclosure:  There's very little oil used in any of these recipes, and when there is, it's usually just to pre-saute the vegetables--or to oil the crock-pot.   Easy to eliminate.   Hester does use coconut milk in some recipes, but that's such an easy fix, with 1 cup of non-dairy milk plus 1 tsp. of coconut extract.

She tries to avoid using too much sugar or sweeteners, and there are plenty of gluten-free & soy-free recipes. 

 

"Heart-Saving" Chocolate Oatmeal - Healthy Librarian-Style

 

Mixing up the Cocoa in a Cup of Milk & Water

 

Penzey's Special Deep Rich Cocoa - Not Really High-Fat At All! 

 

How Yummy Does This Look in the Slow-Cooker?  My House Smelled Heavenly!

 

Click here to get the recipe on one page

Adapted from Kathy Hester's "The Vegan Slow Cooker"

Serves:  4 large servings

Note:  I doubled Kathy's recipe & used my cheapo Procter-Silex 3.5 quart slow-cooker.  That way I had left-overs.

 

Ingredients:

1 cup steel-cut oats

2 cups water

3 cups unsweetened soy milk or almond milk (vanilla flavor is fine)

1/4 cup good quality unsweetened undutched cocoa powder  (Penzey's, Hershey's, Scharffen Berger's, or Ghiradelli's)

2 teaspoons of vanilla extract

1/4+ tsp. stevia (to taste)  You can always add more to your oatmeal later if you want it a little sweeter--but watch out--stevia can get a little bitter if you add too much.

2 tablespoons of agave nectar (or maple syrup)

Options:  1/2 tsp. of cinnamon; 2-4 tablespoons of PB2, the defatted peanut powder

Top each serving of oatmeal with 1/4 cup of thawed, mixed frozen berries;  1 1/2 tablespoons of chopped walnuts, & 1 tablespoon of chia seed, if desired.

The night before:

1. Spray your crockpot with Spectrum's high-heat canola cooking spray if food tends to stick to your slow-cooker.

2.  Measure the milk & water, and then heat up about 1 cup of the liquid in the microwave, until very warm.   Now, slowly mix in the 1/4 of cocoa with a tiny whisk.  Cocoa usually doesn't mix well in cold liquids--that's why I pre-dissolve it, before adding it to the slow-cooker.

3. Add the oats, the milk, water, cocoa mixture, the vanilla, the stevia, & the agave. That's it!

4.  Set the slow-cooker to low.

Hester says this should take 6 to 8 hours.  Mine took only 6 hours!  Just warning you.

5.  Refrigerate the left-overs, and enjoy reheated the next 3 days!

Warning:  My slow-cooker runs hot--so my oatmeal was done in 6 hours.  If I had cooked the oatmeal overnight, it would have been a little dry, and slightly crusty or overdone on the sides.

Hester highly recommends that the first time you use these recipes you should do it when you are home, to see how long the cooking actually takes--and if your slow-cooker runs on the hotter or cooler side.

I REALLY want to get a better slow-cooker, so recommendations are welcome.  A programmable one--that could flip to warm after 6 hours, would be perfect.

Note:  I'm sure you could prepare this at night and let it soak overnight in a regular saucepan in the refrigerator--and cook it in the morining--on the stove.  It's the overnight soak that makes it special.

 

Nutrition Facts (based on one serving topped with 1/4 cup of mixed berries, and 1/8 of an ounce of walnuts, equivalent to 1/2 tablespoon)  (chia seed isn't included in this count)

 

Nutrition Facts Healthy Librarian's/Kathy Hester Save Your Heart Chocolate Oatmeal wt Berries
Serving Size: 1 serving
Amount Per Serving
Calories	312
Total Fat	10g
Saturated Fat	1.5g
Trans Fat	0g
Cholesterol	0mg
Sodium	8mg
Carbohydrate	46.5g
Dietary Fiber	7.4g
Sugars	12.4g
Protein	16.4g
Vitamin A 1% Vitamin C 5% Calcium    7% Iron 21%

 

 

Why You Want to Eat Oats Everyday

 

The New Science Behind Oats - Avenanthramides  

Old news:  Oats have a soluble fiber, known as beta-glucan that helps to lower cholesterol by reducing its absorption into the blood stream.  They are also low-glycemic, taking a nice leisurely time to digest, so they keep you full longer, and keep your blood sugar steady.  All commendable qualities.

New to me news--the Avenanthramides--the heart healthy polyphenol found in oats :   Over at the USDA-Agricultural Research Vascular Biology Lab at Tufts University, Dr. Mohsen Meydani is the "oat expert".   It turns out that the polyphenols in oats, better known as avenanthramides, are the real power players when it comes to heart health.  First off, they prevent LDL from oxidizing, which sets the process of atherosclerosis into motion.  They work their magic by "decreasing inflammation in the artery walls, by limiting the growth of artery-stiffening smooth muscle cells inside arteries, and by preventing white blood cells from sticking to artery walls."  Harvard Health Letter, May 2010.

But it gets even better.  Meydani has recently found that the avenanthramides in oats are not only anti-inflammatory, but they put a stop to the kind of wild cell growth in the artery walls that starts the whole process of atherosclerosis in the first place--which can eventually lead to heart attacks.  As if that weren't enough--when you ingest these avenanthramides with your morning oatmeal, you're also preventing atherosclerosis by increasing artery-saving nitric oxide production in the endothelium or lining of your arteries. That's the "magic gas" that keeps the arteries relaxed and dilated.  And it's a dose-response--the more avenanthramides, the greater the nitric oxide production. Side benefit:  lowered blood pressure.  For Meydani's research click here and here.

Curbing colon cancer with avenanthramides, too.  We knew that oats and other whole grains helped to reduce colon cancer, but the mechanism wasn't fully understood.  Meydani's just-published research in Nutr Cancer 2010 Nov. 62(8):1007-16 found that the avenanthramides in oats tamp down inflammation in the colon, and inhibit the growth of colonic cancer cells.

 

What's So Good About Cocoa?

 

The Greek name for cocoa means, "Drink of the Gods".  Maybe they were on to something.  Epicatechin is the polyphenol in cocoa that does its magic on the cardiovascular system.

• It lowers blood pressure
• It reduces insulin resistance and improves platelet function
• It increases nitric oxide production--that "magic gas" that improves endothelial function, and it has anti-oxidant and anti-inflammatory properties.
• In a recent meta-analysis in the journal Circulation, 75 grams of dark chocolate for 3 weeks increased HDLs by 14% and decreased LDL oxidation. Lowering blood pressure took even less cocoa to do the job.
• How does cocoa do all this?  It's probably because it increases the availability of nitric oxide, and it also increases arginase--which prevents nitric oxide from breaking down.  It's a 2-for-one!
• Cocoa's best benefit?  It inhibits the kind of inflammation that creates atherosclerotic plaque.
• This study will give you a good reason to drink cocoa daily.  One of the tests for a healthy vasculature is the ability of our blood vessels to dilate.  This study looked at the dilation of arteries after drinking a high flavanoid cocoa drink, compared to a low flavonoid drink.  There was a significant increase in vasodilation with the high flavonoid drink--and nitric oxide levels increased as the level of flavonoids in the cocoa increased.
• Watch out!  Avoid cocoa or dark chocolate that is "Dutch-Processed" or is treated with an alkali to decrease its bitterness--that destroys the flavonoids!

 

Bring on the Berries, Everyday!

 

Berries, baby!   The research is nothing but good, good, good for berries & the brain.  In fact, now we know a little bit more about how they do their magic on the brain.  They "activate the brain's natural "housekeeper" mechanism, which cleans up and recycles toxic proteins linked to age-related memory loss and other mental decline."   Like mini-brain-maids these cells clear out brain junk.  I have berries daily in my Green Smoothies, and either on top of my oatmeal, or mixed in plain soy yogurt.   Lower cost organic mixed berries are at BJ's or Costco.  Read more here and here.

 

If You're Going to Eat Nuts, Stick to Walnuts--For So Many Reasons

 

Source:  American Chemical Society, March 27, 2011 press release

In a report [presented at the] 241^st National Meeting & Exposition of the American Chemical Society, scientists presented an analysis showing that walnuts have a combination of more healthful antioxidants and higher quality antioxidants than any other nut.

“Walnuts rank above peanuts, almonds, pecans, pistachios and other nuts,” said Joe Vinson, Ph.D., who did the analysis. “A handful of walnuts contains almost twice as much antioxidants as an equivalent amount of any other commonly consumed nut. But unfortunately, people don’t eat a lot of them. This study suggests that consumers should eat more walnuts as part of a healthy diet.”

Walnuts are the top nut for heart-healthy antioxidants

Vinson noted that nuts in general have an unusual combination of nutritional benefits — in addition those antioxidants — wrapped into a convenient and inexpensive package. Nuts, for instance, contain plenty of high-quality protein that can substitute for meat; vitamins and minerals; dietary fiber; and are dairy- and gluten-free.

Years of research by scientists around the world link regular consumption of small amounts of nuts or peanut butter with decreased risk of heart disease, certain kinds of cancer, gallstones, Type 2 diabetes, and other health problems.

Despite all the previous research, scientists until now had not compared both the amount and quality of antioxidants found in different nuts, Vinson said. He filled that knowledge gap by analyzing antioxidants in nine different types of nuts: walnuts, almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias, and pecans. Walnuts had the highest levels of antioxidants.

Vinson also found that the quality, or potency, of antioxidants present in walnuts was highest among the nuts. Antioxidants in walnuts were 2-15 times as potent as vitamin E, renowned for its powerful antioxidant effects that protect the body against damaging natural chemicals involved in causing disease.

“There’s another advantage in choosing walnuts as a source of antioxidants,” said Vinson, who is with the University of Scranton in Pennsylvania. “The heat from roasting nuts generally reduces the quality of the antioxidants. People usually eat walnuts raw or unroasted, and get the full effectiveness of those antioxidants.”

Dr. David Katz of the Yale University School of Medicine, published a small randomized-controlled study in 2010, that demonstrated how a walnut-enriched diet improves endothelium-dependent vasodilatation in type 2 diabetic individuals, suggesting a potential reduction in overall cardiac risk.  

Source:  Ma Y, Njike VY, Millet J, Dutta S, Doughty K, Treu JA, Katz DL, "Effects of walnut consumption on endothelial function in type 2 diabetic subjects: a randomized controlled crossover trial,"   Diabetes Care,  2010 Feb;33(2):227-32.  Click here for the full article.

 

Just Wanted to Say, "Thank You, Thank You, Thank You" to Everyone Who Takes the TIme to Read HHLL!!!

You are no doubt some of the most thoughtful, interesting, intelligent, independent-minded, savvy & healthy group of readers out there!

1.  What a surprise for me to see Happy Healthy Long Life on Susan Voisin's (The Fat-Free Vegan's) short-list of helpful sites that will support a plant-based lifestyle.  Susan's New Year's post,  My Get-Healthy Plan to KISSS in the New Year is outstanding.  Be sure to check it out.  Susan, I'm so honored to have made your list!  Thank You!  She is one of the best resources for fat-free recipes around.

2.  If you haven't been keeping up with all the thoughtful, articulate, motivating, & inspiring comments to my recent post, please click on this link, and scroll on down to read them: The Sunday New York Times "Fat Trap" & "Why Lost Pounds Come Back"- It Misses the Mark! Forget the Genetic, Hormone, & Metabolic Excuses - Just Give Esselstyn Plant-Perfect a Try!  Some very interesting comments.

3.  I'm overwhelmed, humbled, & absolutely thrilled to see so many of you visiting the Happy Healthy Long Life - Healthy Librarian Facebook page.  All your thumbs up, and generous words are beyond any expectations I had when I created the page.  It's so much fun for me to finally meet you--and have a conversation.  If you haven't visited, please do--and join in the conversation. 

You can find me here:

Follow me on Happy Healthy Long Life - The Healthy Librarian's Facebook Page. Something new everyday--& you don't need a Facebook account to check out what's on the page. 

4.  Another surprise for me was seeing Happy Healthy Long Life on MD Consult's list of "Blogs We Follow".  MD Consult is an excellent and highly respected subscription website for physicians & medical/hospital libraries--so not something most of you are likely to have seen.  It's produced by Elsevier, one of the premier medical publishers in the world.  I'm honored to be on that list.

5.  My last bit of shared news, is one of my favorite comments on the New York Times, in response to Tara Parker Pope's, "Fat Trap" article.   It was written by an uber-healthy 84 year-old woman from Toronto:

• Margaret Bennet-Alder
• Toronto

Wouldn't every man worth his salt, and and every woman, want to put Viagra out of business? The wrong food got him into his pickle and the right food can get him out of it.

Forget the Food Pyramid with its animal foods. Use the Food Plate: whole grains, vegetables, beans/legumes, and fruits. How to make the switch?

Neal D. Barnard, MD, in his new book 21-Day Weight Loss Kickstart takes you by the hand explaining why animal foods pack on the pounds and plant foods burn calories. Menus and recipes ease you on your way.

Dr. Caldwell B. Esselstyn's classic, Prevent and Reverse Disease, is the one that inspired former president, Bill Clinton, to lose weight and keep healthy after a stent.

Three years ago after reading The China Study by T. Colin Campbell, PhD, I became a vegan overnight. I began by following Dr. John A. McDougall's plant-based 12-day Meal Plan which is free from his web site. Within a month I lost the 10 pounds that I had tried to lose for 35 years. Upon not using any added oil I have lost another 15 pounds and now weigh what I weighed in high school. I'm never hungry and enjoy healthy carbohydrates. I'm looking forward to Dr. McDougall's forthcoming book, Starch, to be published by Rodale in April, 2012.

The healthylibrarian.com and vegsource.com provide excellent information to keep me on track.

Although heart disease, diabetes, cancer and obesity have felled relatives, I'm well at 84 thanks to my plate of plants. I look forward to more years of the same.

• Jan. 1, 2012 at 2:45 p.m.

 

The Sunday New York Times "Fat Trap" & "Why Lost Pounds Come Back"- It Misses the Mark! Forget the Genetic, Hormone, & Metabolic Excuses - Just Give Esselstyn Plant-Perfect a Try!

 

"Diseases of Affluence," by Dr. Kevin Patterson.  November 15, 2010, Maisonneuve Magazine

 

"We only have one chronic disease - and it's got multiple manifestations. 

Obesity, diabetes, heart disease, high blood pressure, osteoporosis, strokes, vascular dementia, and rheumatoid arthritis.   They're nothing more than food-borne illnesses."

 

-paraphrased from Dr. Caldwell B. Esselstyn, Jr.,in his recent talk in Medina, Ohio-

 

"[Dr. Rena Wing]...agrees that physiological changes probably do occur that make permanent weight loss difficult, but she says the larger problem is environmental, and that people struggle to keep weight off because they are surrounded by food, inundated with food messages and constantly presented with opportunities to eat.

'We live in an environment with food cues all the the time.  We've taught ourselves over the years that one of the ways to reward yourself is with food.  It's hard to change the environment and the behavior,' Wing says."

-Dr. Rena Wing, professor of psychiatry & human behavior at Brown University's Alpert Medical School, quoted in the NYT's "Fat Trap"-

 

 

If you received this story via email, click here to get to the web version with all the links & the video.

The lead story in the 2012 New Year's issue of the New York Times is called, "The Fat Trap."

Its partner story, the Well Blog post, "Why Lost Pounds Come Back,"  has garnered over 700 comments so far.

"The Fat Trap" is about how difficult it is to lose weight--and to keep it off.   It's meant to present the research on weight-loss--and to explain why genetics, hormones, a down-shifting metabolism, low-calorie diets, our innate physiology, and a whole host of other reasons make it nearly impossible to lose weight.

I believe Parker-Pope meant to help us understand why so many of us are overweight--and why it's such a battle to lose that weight.  But, I think she did a tremendous disservice to her readers. 

Ask anyone who is following Dr. Esselstyn's version of a "Plant-Perfect No-Added-Oil Diet".   It's just not as hard as Parker-Pope would have us believe.  We're eating a lot of delicious food--and we're preventing a whole host of chronic diseases at the same time.  The weight-loss is a sweet side benefit of a healthy plant-based diet.

Millions of readers may cheer this article, and say, "See, that's why I can't lose weight!   Why should I even bother?"

Tara Parker-Pope is a popular well-respected New York Times health columnist.  She's followed by millions of readers, daily.   When I read the online "ahead-of-print" publication of her upcoming Sunday Magazine article, "Fat Trap,"  on Wednesday night I was furious.  Really!

I was so disappointed in her conclusions--and the research she chose to cite.   Not all studies are applicable & translate to all diets.  And I was disappointed with her examples of  "diet success stories."  She could have done much better!

Full Disclosure:  Tara has struggled with her own weight loss.  I had no idea.  Although she wasn't overweight as a child, or until she went to college, "[D]uring the 23 years since graduating from college, I've lost 10 or 20 pounds at a time, maintained it for a little while and then gained it all back and more, to the point where I am now easily 60 pounds overweight,"  Parker-Pope explains.

 

Amy & The Healthy Librarian Decide to Offer Diet Advice to Tara Parker-Pope

 

Bottom Line:  Don't give up!  Why don't you just try a plant-based, whole foods, no-added-oil, high-nutrient diet for 4 weeks?  No nuts, no sugar, no chocolate.  You won't regret it!  You only have weight to lose--and health to gain.  Talk to Dr. Esselstyn!

As for the vegan recipes you often post as "healthy foods" on the New York Times--they will get you nowhere fast.  You have to ditch the oil, the sugar, the fake cheese, the chocolate (cocoa is fine), the nuts (except walnuts), & yes, even olive oil.  No more calories to count. No foods to measure.  Just eat whenever & whatever you want of the above-foods.

 

Who is Amy?  And Why Are We Giving Advice to Tara Parker-Pope?  Here's My Back Story:  

So, on Wednesday night, after I skimmed through "The Fat Trap,"  I took a look at the comments people were writing about the article.  

Was anyone else as frustrated with Tara's conclusions as I was?   By Wednesday evening, there were already hundreds of comments--so, I only had a chance to read the 5 most recent comments that were posted.

 

Can you believe this was the second comment I saw?  What are the odds, that this one was posted right before I looked at the comments section?

 

From Amy in California:

Dear TPP,

I would love to read everybody's comments, but for whatever strange reason, my comment section is not opening...

I appreciate what you honestly shared, but please do yourself a favor and visit the Healthy Librarian at: happyhealthylonglife.com!

She is a genius. Her blog is about the science behind health related food issues.I believe that if you follow her blog and actually get behind her advice about food (vegan/little or no fat) you will lose your weight, look amazing and be much healthier without ever feeling hungry.

Yes it is very difficult and requires changing how and what you eat, but if you wish to do it for yourself and for the planet (the consequence of a vegan diet is profound), you won't ever deal with weight issues again.

BTW I did not start reading her blog with any preconceived notions - actually sort of stumbled upon it and began reading.

Her advice is all science based - no fads, no unproven junk, just straight research - all there for you to read and ponder. 

For the first time in my life, my weight issues have been resolved.  I am not going to lie however.  It is truly difficult to follow the vegan diet completely, But the one thing I want to urge you to consider is that regardless of whether or not some people's bodies wish to be heavier than others - you can beat the fat if you believe it matters, and I think it does.  Do not just give up.

It is only going to get worse and eventually it will effect your overall health.

Dec. 28, 2011 at 8:38 p.m.

 

I about flipped!  I was shocked.  Dumbfounded.  I immediately replied to Amy's comment:

 

From The Healthy Librarian, U.S.A:

Wow, Amy! I don't know you--but thanks for the shout-out!

I could go on & on about how filling, easy & enjoyable this diet is & how fabulous I feel on a plant-based diet--but if anyone's really interested in great health, read my 15 month review (written 4 months ago)  "Fifteen Months Into the Esselstyn-Style Plant-Based No-Oil Way of Eating - The Healthy Librarian Spills the Beans - And It's All Good! Can't Wait to Compare Notes with Bill Clinton on Saturday":

http://www.happyhealthylonglife.com/happy_healthy_long_life/2011/08/15-m...

BTW--Dr. Caldwell Esselstyn, Jr. the doctor behind this Prevent & Reverse Heart Disease Diet was just voted the #1 Living Cleveland Clinic Doc, & #3 overall. They're the #1 hospital in heart care.  Click here to read "The 50 Best Cleveland Clinic Doctors.  Ever."

He recently was invited to speak to the town of Medina, OH by the local police chief who experienced a health turn-around of his own..

Here's the police chief's story, "Police Chief Patrick Berarducci's Gone Plant-Strong and is Cracking Down on Heart Disease in Medina, Ohio":

http://www.happyhealthylonglife.com/happy_healthy_long_life/2011/12/bera...

And here's a link to Esselstyn's talk (all research/science based):

http://medinatv.pegcentral.com/player.php?video=6a53c744e757e905ce791146...

Tara---just give it a 4 week try & see for yourself. I'd be happy to load you up with amazing recipes!

Dec. 28, 2011 at 11:21 p.m.

 

I was finally able to figure out who Amy was and she shared more of her story with me:

 

"I started doing the Esselstyn food plan almost one month after you did, and I was fortunate to stumble onto your blog which convinced me to jump in.

I immediately lowered my cholesterol, my blood pressure and my weight. I lost about 15 pounds and would have lost more except that I have had a really difficult summer staying on the plan due to our long trip to Africa and our son's return home from college.

HOWEVER, I am going to go back to being strict about it since I feel so much better and I noticed I got acid reflux when I went off the plan! YUCK. That is a nasty problem.

I like that you are sharing your favorite recipes. I too try to stick to some basics that I like. For me it is raw whole oats mixed with Ezekial grain cereal, ground flax seed, stewed prunes and fresh fruit with almond milk (40 cal). 

I also find that when I go out I order Salmon and that helps with socializing because I do agree with the other poster that it is hard to be social around food when going out with others or attending their celebrations like weddings etc...

Skipping oil is easier than I thought it would be, but I still add about 1/4 teaspoon of olive oil and basalmic vinegar to my salads. I do not have heart disease. I started doing this for my overall health and in order to live long and stay away from taking medications.

It is working great! Most people are shocked to find that I am 52. I went to my high school reunion (35th) this summer and definitely felt that I looked great.

That is the best thing about this food plan. YOU ARE NOT hungry.

I think the worst thing in the world is when people tell me they eat healthy and they keep gaining weight!  

Most people have no clue what eating healthy is.  And one last thing.  I really do not drink.

I believe that a lot of us who are over 50 do not realize how quickly the pounds pack on as we age.  We are not meant to eat much in general.  People eat now as something to do.  It is an "activity" and that is part of the problem too."

 

The Best of the "Fat Trap" Article

 

The National Weight Control Registry, which tracks about 10,000 people who have lost weight & have kept it off, has found these characteristics are common to successful "dieters".

1. The eat breakfast regularly.  (Let's hear it for steel-cut oats!)
2. Most watch  less than half as much television as the overall population.  (Thumbs Up for that one!)
3. They consistently eat the same foods and in the same patterns each day & don't "cheat" on weekends or holidays.  Sounds a lot like the Esselstyn-style plant perfect lifestyle.  (Ann Esselstyn's mantra)
4. They also appear to eat less than most people, with estimates ranging from 50-300 few daily calories.  Sounds a lot like my experience--without the extra calories of fats & processed foods, I'm naturally consuming fewer calories--without being hungry.  Read "Painless Calorie Restriction for People Who Love to Eat - Lessons for Health, Longevity, and Disease Prevention from the NIH CALERIE Study"
5. They exercise regularly.  (Thumbs Up, again!)

 

The Worst of the "Fat Trap" Article

 

1. It cites research about the failure of the quick-fix 500-550 low-calorie diets to sustain long-term weight loss.  Including the use of Optifast, a liquid diet.  And then translates this to diets, in general. Big duh!! Not relevant.
2. It blames the increase of the hunger hormone "ghrelin" and the decrease of the hunger-suppressing hormone "leptin"  for the weight loss problems in people who go on low-calorie diets, never considering that those diets are actually starving people.  No wonder their hormones are out-of-whack!  And Parker-Pope never looked at what happens when people eat high nutrient-dense plant-based no-added oil diets.  Why didn't Parker-Pope talk to Dr. Joel Fuhrman, Dr. John McDougall, or Dr. Caldwell Esselstyn?
3. Take a look at the kinds of foods eaten & the daily routine of Parker-Pope's "diet-success poster couple", Janice & Adam Bridge.  Not my idea of the "best diet".  They have to work so hard to maintain their weight loss--carefully weighing and measuring all their food--and exercising for 100-120 minutes a day, 6-7 days a week.  I absolutely admire how healthy they have become--and all their efforts--but, it just doesn't have to be that hard.  

 

OK--The Bridge's Refrigerator Photo Inspired Me to Share My Refrigerator & Pantry Photos

 

HL's & Lab Rat's Refrigerator - Filled with Veggies, Soups, Casseroles, Smoothies & More

 

The Canned Food Cupboard - A Couple "Outcasts" Still Left Behind

 

Part of the Pantry - Nothing But Whole Grains, Beans, & Rice

 

 

Don't Miss Dr. Esselstyn's Recent Medina, Ohio  Lecture

 

A reader from Michigan tracked down this video (& shared it with me) after he read my post about Police Chief Patrick Berarducci.  Don't miss it--but, fair warning, it's 2 hours long.  Click here for the video. Just give it time to load.

I never tire of listening to Dr. Esselstyn share his research, and Ann Esselstyn explain how to eat Plant Perfectly.  If you've never had the opportunity to listen to them in person--now's your chance.  Don't miss it.  We should all be as healthy & energetic as they are.

Can you think of a better way to get motivated for a Healthy 2012?

This will be the best 2 hours you have ever spent. 

• Shortcuts:  Dr. Esselstyn starts speaking at around 8 minutes into the program.
• DO NOT MISS listening to Dr. Esselstyn's patient, Art Citeros, share his story.  Talk about a testament to the healing power of plant-based foods!  Medications, stents, bypass surgeries, & more stents completely failed Art.  Even eating a mostly plant-based diet failed him.  For Art, the whole plant-perfect diet that included no-oil made all the difference.  No wonder Dr. Esselstyn is so strict!  Art's story starts at 1 hour, 15 minutes, & 47 seconds into the program.  1:15:47.

A huge thank-you to Guy in Michigan for finding this video & sharing it!

 

I Would Love to Hear Your Feedback on "The Fat Trap"

 

Something New - In case you missed it--please stop by & visit, whether you use Facebook or not.

Follow me on Happy Healthy Long Life - The Healthy Librarian's Facebook Page. Something new everyday--& you don't need a Facebook account to check out what's on the page.  

But, I'd love it if you'd click that thumbs-up LIKE Button on the top of page, and join in the conversation.

 

Update:  While proofing my links before posting, I just noticed this comment to Tara Parker-Pope's article in The New York Times. Wow, is all I can say!

From Thinner in New York:

The healthy librarian site is fantastic (happyhealthylonglife.com). 

Seriously: at least in my case and in those of 3 people I know (one with weight problems since childhood), weight loss **and maintenance** have been easy on a plant-based diet.

No starvation involved.

No exercise, either -- not for the weight loss. Exercise is important in and of itself, but when you follow a plant-based diet exercise is not essential for weight loss. (Another resource: Esselstyn's book Prevent and Reverse Heart Disease. This is the book Bill Clinton cites in his interview with Wolf Blitzer.)

• Dec. 29, 2011 at 10:33 a.m.

Thank you, Thinner!  And congratulations!!

 

 

My Holiday Gift to You! My Family's Top Ten Plant-Based/Vegan No-Oil Holiday Weekend Dishes from Breakfast, Lunch, Dinner to Dessert

 

 

"Enlightened" Rockin' Roasted Rosemary Potatoes

 

 

If you received this post via email, click here to get to the web version with all the links.

 

Wait!  Wait!  Don't plan your holiday menu until you read this post!

 

You just might find something that looks yummy to you.

I promised myself I'd write up my post-Thanksgiving Hit List today (uh, that was Friday--and now it's Saturday morning) no matter what!  I changed up so many of the recipes that I posted pre-Thanksgiving--and I know that so many of these will work perfectly for the Christmas holiday for anyone who is having a houseful of company over the long weekend.

So here are my family's favorites--with links to the revised recipes.

 

The Top-Ten Thanksgiving Week-End Family Favorites List

 

1.  Rockin' Roasted Rosemary Potatoes -  my family couldn't get enough of these & I've made them three times since Thanksgiving.  No-oil & amazing!  A crazy crunchy coating made with a little vodka, vermouth, grainy Dijon mustard, garlic, horseradish, caraway seed, smoked paprika, & hot pepper.  OMG you're going to LOVE these!

2.  Kale Waldorf Salad with Honey Crisp Apples, Toasted Walnuts, Cranberries, Raisins & a Creamy Dressing -  a unanimous hit, and I've made this two times since Thanksgiving.  I have never liked raw kale salad before I tasted this version. But, you HAVE to use lacinato or dinosaur kale--and honey crisp apples 

3.  Sunday Brunch Spicy Sweet Potato, Onion, Pepper & Italian "Sausage" Hash - this was all gone in a blink of an eye.  Don't plan on having left-overs of this one!  Vegans & Carnivores agree that this one is out-of-this-world.  It's the Field Roast Sausage.

4.  "Enlightened" Quick-Fix Sweet Potato, Spinach, Fire-Roased Tomatoes, and a Bit of Peanut Butter Soup - so fast & easy, plus you can make this ahead of time.  Freeze it flat in freezer ziploc bags for easy storage.  Thank you, Jodith, for that tip! Everyone who has mades this, loves it!

5.  Curry Cauliflower, Chickpea, Sweet Potato Soup with a Smidge of Peanut Butter--A breeze to make, freezes well, & everyone I know who has made this, loves it!  Will feed a crowd.

6.  Chocolate Chip No-Oil Walnut Zucchini Bread--chocolate chips, a little sugar, but a real treat when you have houseguests, book club, or company coming.

7. "Enlightened" Chloe Coscarelli Chocolate-Pumpkin Bread Pudding with Sweet Vanilla Cashew Cream Sauce - served warm with Son #1's addition of the sweet vanilla sauce took this holiday dessert over the edge of deliciousness.  Using Ezekiel Sprouted Cinnamon Raisin Bread took it over into the "this is healthy"  zone.

8.  Barbecue Brisket Seitan Reuben's--this sandwich was a huge hit--even with the carnivores in the family.  You'll need to make your own seitan, but it's really easy & makes 4 pounds that you can freeze.  Use real old-fashioned Jewish rye bread with caraway seeds--or T.J. Sprouted Rye, cole slaw, dill pickles--the works.  LOVED!

9.  Roasted Triple Mushroom Soup - Not only is this sophisticated, easy to put together, and a mushroom immune booster--it also worked well as a gravy for our Thanksgiving "Meat-less" Loaf.  

10.  Pumpkin-Spiced Steel-Cut Oats for Eight!   Make it in the crockpot overnight--and wake-up to the most delicious fragrance.  I'm now making this just for myself--so I can have pre-made oatmeal every morning for a week.  Warm it in the microwave along with frozen berries, and then top it with a sprinkle of toasted walnuts & a tablespoon of chia.  What a way to start the day!

 

 My Amateur Thankgiving Photo Collection

 

Thanksgiving Morning Spiced Apple Pumpkin Steel-Cut Oats for Eight

 

A Sophisticated Roasted Triple Mushroom Bisque

Kale Waldorf Salad with Toasted Walnuts, Honey Crisp Apples, Cranberries/Raisins in a Creamy Dressing (photo by Whole Foods--mine was out-of-focus)

 

Kale Waldorf Salad - Undressed - Check Out Costco's Organic Baby Kale

Roasted Brussels Sprouts with Shallots & Toasted Hazelnuts

 

Thanksgiving "Meat" Loaf - here's the recipe & here's the glaze

 

Dellcious Sliced & Top-Browned Thanksgiving "Meat" Loaf Leftovers

 

Babs' Famous Cranberry Relish with Toasted Walnuts, Raisins, & Orange

 

Pumpkin Chocolate Chip Bread Pudding Right Out of the Oven

 

Pumpkin Chocolate Chip Bread Pudding with Vanilla Cashew Cream Sauce

 

Seitan Reuben's with Lab Rat's Homemade Pickles & H.L.'s Cool Cole Slaw

 

Brunch Sweet Potato, Onion, Red Pepper & Italian "Sausage" Hash

Sweet Potato, Spinach, Fire-Roasted Tomatoes and a Bit of Peanut Butter Soup

 

Val's Crowd-Pleasing Curried Cauliflower, Sweet Potato, Chickpea, Spinach & Peanut Butter Soup

 

 

If You're Ready to Ditch the Latke's for a New Chanukah Tradition Try This

 

Reposted from December 04, 2010:

A New Oil-Free Chanukah Tradition: "Enlightened" Veganomicon Potato and Kale Enchiladas with Roasted Chile Sauce - And a New Dreidel Spin on the Miracle of Oil on Chanukah - Make One Day's Worth of Oil Last for Eight Days!

The Healthy Librarian's (Husband's) "Enlightened" Veganomicon Potato and Kale Enchiladas with Roasted Chile Sauce

 

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Who doesn't love latkes? 

Crispy on the outside, moist and tender on the inside--potato pancakes made with grated potatoes, onion, eggs, plenty of salt, and fried up in peanut oil. And topped with sour cream.  When I was a kid, our traditional Chanukah dinner was always potato latkes, corned beef sandwiches, and Kentucky Fried Chicken.  Always!  A deadly trifecta, but who knew?

As good as they taste, I wasn't about to fry up a batch this year.   I've half-heartedly looked for a fat-free version, but honestly, I don't think it's worth the effort.  It couldn't possibly compare to the real thing.

 

Frying latkes in oil is what it's all about.  Last year in the New York Times Karen Barrow shared opinions from both cookbook authors and amateur cooks about whether it's possible to make a  "healthy tasty latke".  If you must try,  here's one possibility, from Steven Raichlen.

“I’m not going to ruin my latke joy to save a few calories once a year,” Elizabeth, one NYT reader, wrote.

“Spare me,” chided another. “I’ll take my latkes fried in lots of oil. It works for my 91-year-old grandparents.”

Joan Nathan, a well respected cookbook author and expert in Jewish foods, said she’s not surprised at the widespread resistance to making a traditional treat more healthful. When once asked to come up with baked latkes that tasted as good as fried, she tried. “But I ended up throwing all the recipes in the garbage,” she said.

Another reason for the fried latke’s persistence: oil isn’t just a cooking ingredient, it’s central to the eight-day celebration of Hanukkah. 

“It’s all about the oil,” said Susie Fishbein, author of “Kosher by Design Lightens Up.” You can spray your latkes with oil and bake them, she said, but “most people are not going to cheer when that comes to the table. It has to be fried.”

 

Wednesday night was the first night of Chanukah.  As I drove home from work in the dark, cold, and snow--the perfect setting for the first night of Chanukah--I knew my husband was going to have something delicious for dinner.  No last minute scrambling in the kitchen for me on this Wednesday night.  And what perfect timing that he decided to try his hand out on a healthy potato dish for the first night of Chanukah: Veganomicon's Potato and Kale Enchiladas with Roasted Chile Sauce.  We both agreed--it was a great substitute for traditional Chanukah latkes.

The Chanukah Miracle Story--When One Day's Worth of Oil Lasts for Eight Days

Oil is "central to the eight-day celebration of Hanukkah.  After winning back their land in battle, the Jews needed to light a menorah as part of a rededication of their Temple. Although they only had enough oil for one day, the oil, miraculously, lasted for eight."  (Joan Nathan in the NYT)  Tada!  That's where the connection to eating foods fried in oil on Chanukah comes from. 

 

Bet You Can't Eat Just One?  So Why Even Start?  

 

So, here's my cheesy take on celebrating Chanukah--if you're not ready to cut out all the oil in your diet right now--try making one day's worth of oil (say about 1/4 cup) last for eight days.  That's 1.5 tsp of oil a day if my math is right!  It's doable.  Experience your own miracle of good health by making one day's worth of oil last for eight days!  Call it a Chanukah challenge.

Thanks to Cheri for sharing the video!  If you aren't seeing the video, click here

 

Happy Chanukah!  Candlelight by the Maccabeats

  

 

The Healthy Librarian's Husband's "Enlightened" Veganomicon Potato and Kale  Enchiladas with Roasted Chile Sauce

 

To get a copy of the recipe on one page, click here.

This beats the lowly latke hands-down for taste and nutrition.  You could probably live on these: with 0 cholesterol, 9.2 grams of fiber, 12 grams of protein, 187% of vitamin A, 261% of vitamin C, 16% calcium, and 27% iron--not to mention the health benefits of kale and tomatoes.

 

Serves 4-6

Cooking & Prep Time:  1 1/2 hours

 

Enchilada Chile Sauce:

1 onion, cut into small dice

3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled, and chopped coarsely.  The best way to roast peppers is over high heat right on top of the gas burner--don't do this if you have an electric stove.  Use tongs to turn them, and rotate as they blacken & blister.  When 75%  done roasting, drop the pepper in a bowl or a paper bag, and allow it sit for 10-15 minutes, until it's cool enough to handle.  Peel away the skin, and then dice.  No worries about remaining charred parts.  If you don't have a gas stove, roast them on a grill or in a very hot oven.  Use canned green chilis in a pinch.

2-3 teaspoons of chile powder, preferably ancho chili (note: I just purchased this at Penzey's & it's amazing--not hot, just rich & mellow tasting)

1 1/2 teaspoons ground cumin

1 teaspoon marjoram or Mexican oregano (epazote)

1 (28 oz.) can of crushed tomatoes (fire-roasted preferred--like Muir Glen.  I prefer crushed to diced.)

1 tsp. sugar (opt. or use agave)

salt to taste (optional)

 

Potato and Kale Filling:

1 pound waxy potatoes like Yukon Gold or Red

1/2 pound kale, washed, trimmed, and chopped finely

4 cloves garlic, minced

1/2 tsp. ground cumin

1/4 cup vegetable broth or water (plus more for sauteeing onions & kale)

3 tablespoons lime juice

1/4 toasted pepitas (pumpkin seeds) coarsely chopped, plus additional for garnish

Salt to taste (optional)

6 large sprouted grain tortillas, like Ezekiel or French Meadow, or Ezekiel Gluten-free.  (alternatively, you can also use 12-14 corn tortillas)   Either one works well--I've made them both ways.

Preheat oven to 375 degrees and have ready a shallow casserole dish, at least 11 1/2 X 7 1/2.  

Prepare the enchilada sauce first:

1. In a large, heavy bottomed non-stick saucepan over medium heat, saute the onions.  Let them start to brown & give off their own liquid before adding any broth or water to the pan.  When they start to get a little dry, and start to stick a bit, add a little vegetable broth or water--just enough to deglaze the pan.  Add more liquid as needed, but not too much.  Saute for 4-7 minutes, until the onions are softened. 

2. Add the remaining ingredients, bring to a simmer, and remove from the heat.  When the mixture has cooled enough, taste and adjust the salt if necessary. 

3. Puree the mixture with an immersion or regular blender until smooth and even.

Prepare the filling:

1. Peel and dice the potatoes, then boil them until tender, about 20 minutes.  Drain and set aside. 

2. Saute the garlic in about 2 tablespoons of vegetable broth in a large saucepan or frying pan (that has a lid) over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn!!) 

3. Add more broth if necessary, and then add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the garlic.  Partially cover the pot to steam the kale until it has wilted, 4-6 minutes.

4. Remove the lid and mix in the potatoes, the 1/4 cup of vegetable stock, lime juice, pumpkin seeds, and salt, if you're using it.  Use the back of a wooden spoon, or the bottom of a flat drinking glass to mash some of the potatoes.  Cook another 3-4 minutes, until the stock is absorbed.  Add more lime juice or seasoning to taste.

Create an enchilada assembly line:

1. Have ready a pie plate or something similar filled with about 3/4 cup of enchilada sauce, a 9 X 13 casserole dish, your stack of tortillas, a heated griddle or a pan large enough to heat your tortillas--because that's how you'll soften them up, and the potato and kale filling.  You can also soften the tortillas one at a time in the microwave if you prefer--follow the directions on the package.

2. Ladle a little bit of the enchilada sauce onto the bottom of a 9 X 13 inch casserole dish and spread it around. 

3. Take a tortilla, place it on the heated griddle or pan for 30 seconds, then flip it over and heat until the tortilla  has become soft & pliable.  Or soften them in the microwave.  Drop the softened tortilla onto pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

4. Now, place the tortillas either in the casserole dish (the easiest way) or on an additional plate.  Place 1/6 of the potato filling down the middle of the tortilla and roll it up.  Continue with rest of tortillas, tightly packing enchildas next to each other.

5. Pour about a cup of sauce over the top (reserving some for later when you serve the enchiladas), cover tightly with aluminum foil, and bake for 25 minutes.  Remove the foil and bake for another 10-15 minutes, until edges of the tortillas poking out of sauce look just a little browned.  Allow to cool slightly before serving.  Top individual servings with any remaining enchilada sauce, warmed slightly.

Enjoy!  Happy Chanukah!  Sure it's a bit of a pitchky-patchky, as my mom would say, but not half as hard as making potato pancakes.  Bonus:  No grease splatters on your walls, or that fried potato onion smell that hangs in your house for days.  These enchiladas smell divine!

Nutrition Facts Enlightened Veganomicon Potato and kale enchiladas with Roasted Chile Sauce
Serving Size: 1 serving
Amount Per Serving
Calories	292
Total Fat	6.1g
Saturated Fat	1g
Trans Fat	0g
Cholesterol	0mg
Sodium	500mg
Carbohydrate	51.3g
Dietary Fiber	9.2g
Sugars	7.4g
Protein	12g
Vitamin A 187% Vitamin C 261% Calcium    16% Iron 27%

 

 

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Happy Holidays to Everyone!

Using Medical Journals to Guide Your Cooking - Immune-Boosting Mushrooms and Inflammation-Fighting Vegetables - Three Favorites Recipes - Two Favorite Movies - Three Thanksgiving Dishes to Try

 

 

Big Vegan's Creamy Triple-Mushroom Fettucine - Is It an Immune Booster Shot?

 

If you received this post via email, click here to get to the web version--there are videos you won't see in your email.

My husband & I returned from a jam-packed wonderful Wellness Forum Weekend late on Sunday afternoon.  After 3 days of sitting, listening, and taking pages of notes I was glad to be home.  And I was so happy that we had a big pot of Sweet Potato Spinach Soup in the fridge for dinner.

Strange factoid:  Both of us are used to eating so much food at home, that we both lost weight on the  meals served in the hotel--in just 2 1/2 days.  I was disappointed that Chef Del wasn't able to prepare the meals, as he did last year.  He's an amazing chef.  This was a hotel's version of plant-based fare.

Biggest surprise:  I got to meet some HHLL readers who attended the conference and introduced themselves to me.  This was so much fun for me--delightful--and totally unexpected!  It was a pleasure to meet, talk, and compare notes with everyone.  I met readers from Florida, Ohio, Wisconsin, Pennsylvania, Idaho, California, and Connecticut.  Hope I'm not leaving anyone out.  Thank you so much for taking the time to introduce yourselves and stopping by to chat. I only regret that we couldn't talk longer.

Lots to report on what I learned at the conference.  But, you'll have to wait until later in the week.

The most practical "I can take-this-back-home-and-use-it"  information came from:

• Janice Stanger, PhD: "Ten Dangerous Nutrition Myths" - I thought I would know everything on this list--I was wrong!
  
• Janice Stanger, PhD:  "It's Toxic Out There: Seven Steps You Can Take Now to Protect Yourself and the Planet" - Except for BPA and teflon, I kind of turn a blind eye to the info on toxins--but Janice definitely opened my eyes.  Think air fresheners, pesticides, household cleaning products, cosmetics, shampoos, body lotion, hair dyes, scented candles, mercury, and more.
• Gene Baur:  "Farm Sanctuary: Changing Hearts and Minds About Animals and Food"  OK, I've got to admit, before hearing Gene, this was the talk I was least interested in.   But, Gene is  a compelling speaker who just laid out the facts & photos about what goes on in factory farming. Think Food, Inc.  Frankly, it's hard to ignore what he had to say--and he made some good arguments about the free-range & pastured livestock industry, as well.  It's not as idyllic & pastoral as I thought it was.  His bit about dairy cows was particularly disturbing, and all new information for me.
• Dr. Caldwell Esselstyn, Jr:  "Yes, You Can Prevent & Reverse Heart Disease"   OK, I've heard this talk at least 4 different times--in short, medium, long, & one-on-one versions.   But, it was still a research-packed talk that helps reinforce what I already know--and I still came away learning something new.
• Ann Esselstyn:  "How to Set Up a Kitchen to Prevent & Reverse Heart Disease" - More reinforcement to carefully read labels, add greens every chance I can, skip the desserts, and keep a lid on the nuts!  I hope I can have half as much energy as Ann does when I'm her age.  She's a testament to the plant-based diet.  And who do you think I saw at my early Monday morning yoga class?  You guessed it!

 

Thanksgiving is Around the Corner!  Let's Talk Recipes for the Holiday Weekend

 

Thanksgiving is fast approaching--and I just have to share three new recipes that have  knocked-my-socks-off since returning home on Sunday!  And it's only Tuesday!  You just might want to try them out on your guests over the long holiday weekend.

• Creamy Triple-Mushroom Fettucine--This just might be one of the best dishes my husband has ever made.  It's from Robin Asbell's Big Vegan.
• Sweet Potato, Spinach, Fire-Roasted Tomatoes, & (a little) Peanut Butter Soup  It's from Quick-Fix Vegan.
• French Lentil Dijon Chipotle Spread--It's a sandwich spread, it's a dip, it's easy & it's delicious. It's from Cynthia Lair's Feeding the Whole Family.  Recipes for Babies, Young Children & Their Families.

 

The Janice Stanger Research Connection to These Recipes

 

According to some of the research presented by Janice Stanger at the Wellness Forum's Fall Conference, each of these recipes brings a little something to the table when it comes to giving us an immune-boost.

• Two of the recipes contain mushrooms--the evidence for their immune-boost is mostly preclinical, in the test tube, culture dish or animal stage.  We'll have to wait a bit for the randomized-controlled human trials.  But, there's no harm in getting a head start, in case the preclinical studies pan out some day.  Mushrooms have been used medicinally in many traditional cultures for years.
• The soup recipe is filled with vegetables high in anti-oxidants, and they are cooked quickly, retaining their immune-boosting benefits. This is research you can take to the bank.

 

Janice Stanger's Myth-Buster #9 - Chicken Soup Is the Best Food If You Have a Cold, But It's Not Because of the Chicken!

 

Check out the title of the study Stanger shared with us.  It was published in 2000 in the prestigious respiratory medicine journal, Chest.  And then it was re-published in Chest's 75th year commemorative issue in 2009!  This article has been a long-time favorite.

Special Report:  Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro (in the test tube or culture dish). Rennard, BO, et al.  Chest  118(4):1150-1157, October, 2000.  Want to read it?  Here it is!

Here's the research behind what makes chicken soup good for the common cold:

Back in 2000, Barbara Rennard & her colleagues tested each component of a special recipe for Grandma's Chicken Soup.  One at a time they tested each ingredient of the soup to see which one had the strongest effect on inhibiting the immune response that's responsible for our miserable cold symptoms.

Which ingredient do you think had the most potent effect on inhibiting neutrophil migration?

• Chicken
• 3 Onions
• 1 large Sweet potato
• 3 Parsnips
• 2 Turnips
• 11-12 carrots
• 5-6 celery stalks
• 1 bunch of parsley
• Salt & pepper

Turns out, all the anti-inflammatory action of the soup came from its lightly cooked vegetables--not from the chicken.  The chicken broth had no benefit at all on inhibiting neutrophil chemotaxis.  Zippo.  That is...until the vegetables were added to it.

All the benefits of the broth on human immune cells came from the vegetables--and cooking them just 8 minutes was the optimal time--just until they were tender.

Take home message:  Don't overcook your vegetables!

 

"That some interaction takes place during the cooking seems likely as the soup acquires maximal inhibitory activity shortly after adding the first group of vegetables. 

While still active, inhibitory activity does decrease slightly during the later stages of the preparation.

The current study demonstrates a statistically significant inhibition of neutrophil chemotaxis by (vegetable) chicken soup in vitro.  This was not an "in vivo" (human) trial.

[Just to be perfectly clear]  The current study assessed a single measure of the inflammatory response, migration of neutrophils."

 

If you want an extra immune system boost--Dr. Stanger recommends you think about adding more mushrooms to your meals.

They've got more than 300 compounds that will increase the production of white blood cells and boost your immune system.  The #1 mushrooms for boosting immunity are: shiitake, maitake, & reishi, but, even white button mushrooms have recently been shown to have plenty of immune-boosting power.  Check out this article,  "The Effects of Mushrooms During Inflammation,"  BMC Immunol. 2009 Feb 20;10:12.  You can read it here.

So, here's the interesting way mushrooms work in the presence of disease--they seem to promote an appropriate immune response--inhibiting tumor growth or even destroying disease-causing microbes--but leaving healthy cells or beneficial bacteria alone.

Here's an example:

In a recent study of treatment for gingivitis (gum disease), researchers tested a mushroom extract against mouth bacteria.  Then they compared the results to what happens when a commonly used gingival mouthwash, chlorhexidine, is used.

The cholhexidine killed both the gingival-causing bacteria, as well as the benefiical bacteria in the mouth.

The mushrooms, on the other hand, had an appropriate immune response--and killed only the gingival-causing bacteria.

Read the full article here.  Ciric, L. et al "In Vitro Assessment of Shiitake Mushroom (Lentinula edodes) Extract for Its Antigingivitis Activity,"   J Biomed Biotechnol. 2011; 2011: 507908. 

As much as I'd like to believe that mushrooms can perform magic on humans, at this point in time, most of the immune-boosting mushroom research is being done in the test tube, the culture dish, or on animals.  I checked PubMed, The Natural Standard Database (the authority on integrative medicine , Sloan-Kettering's Integrative Medicine Database, & more). 

The results are positive, but we'll have to wait to see the randomized-controlled human trials, for the final word. Personally, I wouldn't be surprised if we see something positive--not as a cure--but as an immune-booster.  

As for me, I'm going to add mushrooms whenever I can--they taste great, and I'm betting they're health-promoting.

Looking for some other natural cold or flu-fighting tools to put in your arsenal?  Read this HHLL post from 11/09:

Advice From the Experts on How to Protect Yourself From Colds and Flu. How to Boost Your Immune System and Avoid Germs. What Foods and Supplements Will Help the Most?

And Now for the Recipes!

Immune-Boosting (Maybe In Vitro) Creamy Triple-Mushroom Fettucine (from Asbell's Big Vegan)

 

Creamy Triple-Mushroom Fettucine

 

Creamy Mushroom Sauce for the Fettucine

 

Browning the Sliced Seitan for the Fettucine

 

A big thank-you to MLB, a blog reader in Philly who recommended Robin Asbell's Big Vegan to me.  So far, everything I've made from it has been amazing.  And I only have 348 recipes to go.

We had this for dinner last night and I just couldn't believe how fabulous it was.  It's got a dense, rich, and creamy sauce with just a hint of wine & spice.  The seitan provides just the right texture & mouth feel--not to mention, it's a huge protein boost.

If you want to get fancy, sprinkle a teaspoon of toasted chopped walnuts on top. 

Get the recipe on one page here.

 

Nutrition facts are for 1/4 of the recipe that includes the walnuts.

Nutrition Facts Big Vegan Creamy Triple-Mushroom Fettucine wt Walnuts
Serving Size: 1 serving
Amount Per Serving
Calories	396
Total Fat	5.1g
Saturated Fat	0.4g
Trans Fat	0g
Cholesterol	0mg
Sodium	382mg
Carbohydrate	57.5g
Dietary Fiber	7.6g
Sugars	4.2g
Protein	26g
Alcohol	2.7g
Vitamin A 18% Vitamin C 19% Calcium    16% Iron 30%

 

 

 Sweet Potato, Spinach, Fire-Roasted Tomatoes & a Bit of Peanut Butter Soup

 

 

Sweet Potato, Spinach, Fire-Roasted Tomatoes and a Bit of Peanut Butter Soup

 

My husband picked out this recipe from Robin Robertson's Quick-Fix Vegan to try last Thursday night, when I worked late.

This one is definitely going to go on my Go To Quick-Dinner List.

It's got it all.  Speed.  All the nutrient-dense ingredients.  Lots of spice.  And it smells heavenly.

I brought some of our left-overs to work yesterday, and every one of the healthy librarians who tasted it gave it a huge thumbs up.  I promised them I'd post it today!

Robin Robertson says it serves 4.  Don't believe her.  We always eat huge portions, and we got at least 6 servings out of it!

Click here for the recipe on one page.

 

Nutrition Facts are for a heaping two-cup serving made with Better'n Peanut Butter & no crushed peanuts

 

Based on using Better'n Peanut Butter & no chopped nuts

Nutrition Facts Quick-Fix Vegan 2 cup serving Enlightened Sweet Potato Spinach Soup
Serving Size: 1 serving
Amount Per Serving
Calories	148
Total Fat	1.5g
Saturated Fat	0g
Trans Fat	0g
Cholesterol	0mg
Sodium	554mg
Carbohydrate	28.7g
Dietary Fiber	7.1g
Sugars	11.6g
Protein	6g
Vitamin A 159% Vitamin C 46% Calcium    15% Iron 17%

Cynthia Lair's Protein-Packed French Lentil Dijon Sandwich Spread/Dip with Chipotle

 

 

French Lentil Dijon Spead/Dip Ingredients

 

French Lentil Dijon Dip - OK It's Not Much to Look At - But It Really Tastes Delicious

 

French Lentil Dijon Sandwich Spread with Roasted Red Peppers 

 

My son & daughter-in-law's friend, natural foods chef Eli, of "Eat with Eli", brought over her favorite cookbook as a gift, to celebrate the arrival of their new baby girl in October.   Cynthia Lair's  Feeding the Whole Family.  Recipes for Babies, Young Children & Their Parents.  Sasquatch Books, 2008.

Cynthia is a cooking instructor at Bastyr University in Seattle and she has a quirky/funny cooking video website called:  Cookus Interruptus, How to Cook Fresh Local Whole Foods Despite Life's Interruptions. It's really a blast (with a title like that!)--and even though Cynthia doesn't cook exactly as I do--she's got some excellent cooking tips, techniques, information, & recipes on her site.  Check it out.

 

 

Now, back to the French Lentil Dijon recipe.

This recipe just jumped out at me when I leafed through Lair's cookbook.  It takes all of ten minutes to prepare--and it's star ingredient is French Lentils--one of the best beans out there.  High in taste, iron, protein, the amino acid lysine, and fiber.   This dip is loaded with flavor & keeps in the fridge for about a week.

I've served it as a dip, and a sandwich spread.  Add a little avocado, tomato, lettuce, sprouts, & roasted red pepper and it can't be beat for a fast nutritious lunch.   It's last minute pantry food.

I've since shared it with my kids, the healthy librarians at work, and some of my friends--and now with you.  But thank Cynthia Lair, not me.

Everyone seems to add their own special flair to it.  Mary, the librarian added the chipotle, and I'm now adding it to mine!  Snez added a green onion.

Warning:  You must use French Lentils.  Not brown. Not red.  Only French.  If you're lucky enough to live near a Trader Joe's, use their already steamed, long-shelf-life lentils that come in a light blue box.  You'll find them either in the produce or the meat & cheese refrigerated cases.   These are French, and they really speed up the prep time.

Last thing:  It really works best to make this in a processor, although a VitaMix will also work--it's just harder to clean out.

 

Get a copy of the recipe on one page here.  Note: When I made this on 11/22/11 I noticed I had forgotten a key ingredient--1 tablespoon of lower-sodium tamari (or soy sauce)--and I didn't mention that the pepper in the recipe was ONLY if you weren't using the chipolte.  Sorry, if I ruined anyone's recipe!  My recipe has now been corrected--and it tastes delicious!

 Nutrition info is based on three servings for the recipe

Nutrition Facts Healthy Librarian's French Lentil Dijon Sandwich Spread
Serving Size: 1 serving
Amount Per Serving
Calories	133
Total Fat	3.3g
Saturated Fat	0.3g
Trans Fat	0g
Cholesterol	0mg
Sodium	433mg
Carbohydrate	15.9g
Dietary Fiber	5.9g
Sugars	2.2g
Protein	7.4g
Vitamin A 0% Vitamin C 3% Calcium    2% Iron 14%

 

Movies for Grown-Ups - Two I've Recently Seen That I Can't Stop Thinking About

 

Take Shelter

Click Here to Get the Trailer If You Don't See It on Your Screen

 

 

 

In a Better World

Click Here to Get the Trailer If You Don't See It on Your Screen

 

 

 

Three Recipes on My Tentative Thanksgiving Menu

 

These three were recommended by MLB in Philly.  She LOVES the mushroom soup, and the waldorf salad.  She hasn't tried the chocolate-pumpkin bread pudding, but the NYT's Tara Parker-Pope swears by it.

Roasted Triple Mushroom Soup--Nix on the olive oil and sour cream.  Use vegetable broth.

Chloe Coscarelli's Chocolate-Pumpkin Bread Pudding--I'll use faux coconut milk, not sure whether I'll use sugar or maple syrup.

Kale Waldorf Salad--Honey Crisp apples.