Trying To Do Life Right

I just made the most amazing soup. It’s dairy-free, easy to make and delicious. The ginger gives the soup a little spice and the miso makes the flavor more interesting that your average butternut squash soup. This soup is also really good for you!  Butternut squash is full of antioxidants and vitamins (and especially high in vitamin A). Ginger is known to aid in digestion and miso is quite high in vitamin K.

Ingredients:

• 2 tbsp olive oil
• 1-2 inches of ginger chopped (depending on your preference)
• 1 onion chopped
• 1 butternut squash chopped and roasted (I bought 2 lbs of pre-chopped squash because I find it very tough to cut!)
• 3 cloves of garlic minced
• 4 tbsp organic miso (note: miso can be high in sodium. They do sell lower sodium versions – so if you are someone that needs to watch your intake, please keep this in mind. Also, miso contains soy, so I recommend you buy organic to ensure you avoid GMO soy)
• 1 carton of veggie broth (note: broths and soups can also be high in sodium – buy a lower sodium version if necessary)
• 3/4 cup unsweetened almond milk
• Salt & Pepper

Method:

1. Pre-heat oven to 400 degrees. Chop butternut squash place on a cookie sheet over parchment paper and lightly salt and pepper. Roast for 30 – 40 minutes (you’ll know it’s done when the squash gets relatively soft)
2. On medium heat, add oil to large soup pot. Add chopped onion and minced garlic. Cook for a few minutes.
3. Add chopped ginger.
4. Add roasted squash and miso. Cook a few more minutes and then add the vegetable broth.
5. Bring soup to a boil then cover, turn the burner down to a low temperature and let the soup simmer for about 30 minutes.
6. Turn off the burner, add the almond milk, salt & pepper and use an immersion blender to blend until smooth.
7. Enjoy!

Having just moved to Atlanta in August, I wasn’t sure what to expect for autumn. My idea of the south was that it was warm all the time and the seasons never changed. Luckily that assumption was incorrect and sometime in October the leaves began to change and fall. Surprisingly, the colors on the trees are just as vibrant as they were in New England. All of this put me in the mood to make some pumpkin bread (whole wheat and relatively healthy of course, but still delicious).

Ingredients:

1 can of organic pureed pumpkin (minus the 2 tablespoons or so that I gave to my dog)
1 tsp vanilla
1/3 cup unrefined organic coconut oil
1/2 cup sugar (you could use a sugar substitute such as brown rice syrup or honey as well)
2 eggs
1 3/4 cups whole wheat flour
1/4 cup ground flax
2 tsp cinnamon (I love cinnamon, but if you don’t add less)
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1/2 cup chopped walnuts (optional)
2 handfuls of chocolate chips (optional)

Method:

1. Preheat your oven to 325 F
2. Mix the coconut oil and sugar together, add eggs and continue to mix.
3. Add vanilla and pumpkin puree
4. Add spices, flax and flour
5. Add baking soda – if your batter is too dry you can add about 1/8 cup water
6. Add nuts and chocolate chips if desired
7. Bake for about an hour. Cool and enjoy!

I was looking at a recent photo of myself and for the first time I noticed that I have some serious bags under my eyes. When I shared this with a friend of mine, she suggested concealer. That got me wondering what natural, chemical-free concealer options are available.

There is a great online database run by the Environmental Working Group called Skin Deep. It’s a free resource for people who want to find environmentally friendly and chemical-free cosmetics and products. They rank each product from 1 (least toxic) – 10 (most toxic). There is also an explanation that goes along with each ingredient in the product. You may be surprised to see what is in some of your favorite cosmetics, hair products and perfumes that you use everyday. If your product isn’t in the database, you can setup a free account and get a free report.

When I searched for concealer over 400 results came up. I filtered through the first few pages before I decided on Jane Iredale Circle/Delete Under-Eye Concealer which rated 2 out of 10. There were several other options that had lower ratings and obviously many that were higher, but I went with Jane because I own many of her other products and like them a lot.

What about you? Do you have any natural/chemical-free products that you love and recommend?

Today is Earth Day! And there’s no better time to  reflect on what you’ve done to help our planet in the past year, and commit to continuing to take steps to make our world a greener place.  Even the littlest things can add up to make a big impact. Here’s a list of things you can do to help!

Use a BPA-free reusable water bottle or coffee mug.

According to Back2Tap, 140 million plastic water bottles go into the landfill each day. That adds up to about 50 billion over the course of a year. Do your part by using a reusable water bottle and coffee cup. Klean Kanteen makes some great stainless steel BPA-free containers for hot and cold beverages. And in case you need an extra push, Starbucks is offering free coffee and tea to anyone that brings in a reusable mug today.

Bring a reusable bag to the grocery store, and to any other store for that matter!

Sometimes it’s hard to remember to bring a reusable bag with you while you shop. I like to keep a few in my car and one in my purse so that I always have one with me. Some stores offer discounts when you use a reusable bag. Whole Foods deducts 5 cents from your grocery bill for every bag you bring in (even if it’s the paper one they gave you the week before).

Ditch the tin foil, plastic wrap and zip lock bags

Buy some nice glass reusable containers. This may be a small investment up front, but it will save you money in the long-run and eliminate a bunch of trash that is going into the landfill. Glass containers are better than plastic ones because they won’t leach BPA when heated.

Encourage your office to recycle paper, bottles and cans

Your office may already have a system in place for recycling paper, bottles, cans etc. If they don’t see what you can do to create one. When I started working in my office a year ago, they had several blue bins for paper, but no place to recycle plastic. I reached out to someone in my building who was able to order a plastic recycling bin and arrange for a weekly pick-up.

Change your light bulbs

This is an easy one! If you haven’t done this already, change your light bulbs to compact fluorescent bulbs. They use significantly less energy than regular incandescent bulbs.

What are you doing this Earth Day to help our planet?

I’m constantly trying to get more raw fruits and vegetables into my diet because I know they’re full of good-for-you nutrients and antioxidants. Lately, I’ve been reading a lot about the health benefits of making and drinking your own fresh juice. And I’ve become really interested in juicing as a way to increase my overall fruit and veggie intake. With juicing, your body doesn’t have to spend time digesting, so it can absorb nutrients much faster than when you eat fruits/vegetables whole.  And for those of you who think the pulp that the juicer “spits out” seems a bit wasteful, there are many ways you can use it. Adding it to soups, smoothies and muffins are a few.

Santa (aka my mom and dad) knew that I was interested in juicing and bought me a Jack Lalanne Power Juicer for Christmas. Ever since then, I have been making delicious fresh juice. I really love this juicer! It’s so easy to use and easy to clean. Citrus fruits are the only ones you have to peel. Everything else can go in unpeeled and unchopped.  So far, I’ve made these two recipes, but can’t wait to experiment with more:

Carrot, Apple, Ginger Juice : 2 carrots , 1 green apple, 1 inch of fresh ginger, handful of spinach

Orange, Grapefruit Juice: 2 oranges, 2 grapefruits (both peeled)

Have you tried juicing? Do you have any fresh juice recipes you love?

Scientists are making new advances everyday. The latest one I just read about is edible coatings on fruit. Why you ask does fresh fruit need to be coated with chemicals? Well, according to research done by scientists at Oregon State University, coating pre-washed fruit with an edible coating will make the fruit last longer. And in a world where convenience is king, berries that never shrivel up and rot are ideal. I think this is really freaky and question the safety of such a procedure for many reasons.

First, the fruit is washed in chlorinated water. Chlorine is a chemical that kills bacteria, but has also been associated with skin issues, allergies and even some cancers. I filter my water (and shower water) to get rid of chlorine, so I’d rather not have my fruit washed with chlorinated water. After the fruit is washed, the edible coating is applied. The scientists used a variety of coatings, most of them were some chemically-altered form of chitosan, a compound found in the exoskeletons of bugs (gross). And who knows what the scientists needed to do to create this chemical.

I try very hard to buy fresh, local and organic produce whenever possible. News like this further supports my belief that buying organic is the best choice. Even though conventional produce is less expensive, with little regulation, you never know what you’re going to get.

We come into contact with hundreds of synthetic chemicals and toxins each day from second hand smoke to the cosmetics and fragrances we put on our bodies.  Most of us don’t think twice about the fact that these chemicals are being stored in our bodies and can have potentially harmful long-term side effects. I know that it is hard to avoid exposure to every single chemical, but I do my best to control my level of exposure as much as possible by choosing the products I buy carefully.

Most people have heard of BPA, or Bisphenol-a, and know it’s something to be wary of. Once BPA gets into your system, it can mimic hormones and can cause a lot of different problems from cancer to serious attention issues (ADHD). While there have been studies to evaluate the dangerous effects of BPA, the government has not made any action to remove this chemical.  And most people seem to follow the mantra, “what I don’t know, (or see) can’t hurt me.” Everyday, I watch as co-workers microwave their lean cuisines with plastic liners, or leftovers in BPA laced plastic containers. Seemingly unaware that heating plastic with BPA in it allows the BPA to leach into your lunch.

So what can we do to avoid BPA as much as possible? Here’s my list – please feel free to add!

• Look at the number on your plastics. Avoid number 7. Plastics labeled wth the number 7 are FULL of BPA.
• Use a stainless steel water bottle, like Klean Kanteen to avoid drinking out of plastic.
• Use glass containers instead of plastic whenever possible and if you use baby bottles, try glass instead of plastic.
• BPA is found in canned food linings. Buy fresh, frozen, dried or in a BPA free can whenever possible.
• Don’t heat or freeze plastic containers.
• Avoid plastic/cling wrap.
• Some reports have said BPA has been found in receipt paper. Don’t take a receipt if you don’t need one. (This is the hardest one for me).

Since I’ve made the switch to buying exclusively organic food, I’ve had to give up some of my old snack and junk food favorites. And with them, I’ve given up high fructose corn syrup, partially hydrogenated oils, artificial flavors/colors and preservatives.

Most of the time I try, very hard, to eat healthy whole foods. But there are times when I just want a cookie or a bag of chips – and while I try to limit these times, I don’t deprive myself. Luckily for us, organic and natural packaged food manufacturers have heard our cry, loud and clear, and have created many products that are almost identical to the conventional brands we know and love. Here are a few of my favorites:

Instead of Nabisco Oreos, try:

• Newman’s Own Organics Newman O’s
• Back To Nature Classic Creme Cookies (all natural)
• Late July Organic Vanilla Bean Sandwich Cookie

Instead of Pepperidge Farm Goldfish Crackers, try:

• Annie’s Organic Cheddar Bunnies (they’re just as cute)
• Late July Organic Bite Sized Cheddar Cheese Crackers
• Whole Foods 365 Quack’n Bites Cheese Crackers

Instead of Quaker Chewy Granola Bars, try:

• Cascadian Farms Organic Chewy Granola Bars
• Nature’s Path Organic Granola Bars
• Larabars

Instead of Lay’s Potato Chips, try:

• Kettle Brand Potato Chips (note: they have natural or organic options)

Instead of Hershey’s Chocolate Bars, try:

• Green & Blacks Organic Chocolate Bars
• Dagoba Chocolate Bars

If you have other organic/natural junk food that you enjoy, please feel free to share!

Lately, I have had a few people mention to me that they want to start buying more organic food products, but they don’t know where to start. This is completely understandable. Over time we become accustomed to purchasing the same familiar brand names at the store each week and making changes can be stressful. However, making the switch from conventional food to organic food is not as daunting as it may seem.

I’ve found the best way to start making a transition is to keep an open mind and do it slowly. Truth be told, organic products are always more expensive, so transitioning slowly will also help with the “sticker shock.” Think of it as making an investment in your health. Spending a little bit more money now on products that are better for your health and better for the environment will hopefully give you a better quality of life in the long run. And deciding that you want to make the switch is the first step in the process. So you’re already on step two!

Finding food that is truly organic can be confusing. Many manufacturers are doing their best to make it even more difficult to know what’s organic and what isn’t by jumping on the “organic” bandwagon and touting their products as “all natural” or  ”made with organic ingredients.” Be careful! Although these products are most likely better for you than most conventional products, they aren’t organic unless you see the green USDA Organic seal. This is true with all products except for produce. Fruits and veggies have stickers with PLU numbers on them (the code the cashier types in when you buy your bananas). Organic produce has a 5 digit PLU number and it always starts with a 9, while conventional produce has a 4 digit number. Keep in mind the 4 digit conventional number could start with a 9, so it’s important to pay close attention.

Obviously it’s best to try and incorporate as much organic food into your diet as possible. But sometimes budgets and limited availability get in the way of that. The EWG publishes a fantastic list of the cleanest and dirtiest produce. You can print their Shopper’s Guide to Pesticides here. Bring this guide to the grocery store with you to help you determine what you should definitely make sure to buy organic. Unfortunately, for dairy, meat and grains there is no printable guide. However, just as with produce, it is always best to buy organic whenever possible. It’s scary but, factory farmed animals are fed pesticide/genetically modified ridden feed, antibiotics, growth hormones and other artificial drugs. All of these things follow them from the factory to your plate (or glass of milk). Pesticides, chemical fertilizers and genetically modified seeds are also used by farmers growing grains, so as with fruits, veggies, meat and dairy, buying organic grains is important too.

Remember, start slowly, and make the switch over time. Even changing one or two items from conventional to organic will help your overall health down the road.

Eating healthy is becoming increasingly more difficult. There are tens of thousands of chemical additives in our food, and every day new ones are introduced. It seems like there is always something to worry about when it comes to food. And now, we’ve got something new to worry about: X-rays.

That’s right, I said X-rays. You’re probably thinking what I was thinking when I read this article earlier this week. X-rays are for broken bones right? Unfortunately, that’s not true anymore. Now X-rays are for processing food too.  According to the article, “X-ray machine[s] can eliminate E.coli, vibrio, salmonella, cronobacter sakazakii, shigella and Listeria monocytogenes from seafood, dairy products and leafy green vegetables such as spinach and lettuce.” And they are working on a way to use X-rays on tomatoes. Eliminating bacteria from food quickly and effectively is an attractive concept, but the scientists at Mississippi State that came up with this technology admit that “there is minor loss of vitamins A and C” as a result of this process. And minor wasn’t defined.

I really hope this process doesn’t get approved by the FDA, but it most likely will. The FDA approved food irradiation in 1963. The new X-ray technology is very similar to irradiation, so I see no reason why it would get rejected. Wikipedia defines irradiation as “exposure of materials to radiation to achieve a technical goal.” In this case the goal is to kill the bacteria, but it also keeps produce fresher longer and causes fruit to ripen slower by altering the genetic make-up of the plant. No one really knows the effects of irradiation and that’s why it’s so freaky.

It seems like X-raying food is a quick fix solution with unknown results. If approved, it will let food handlers and farmers off the hook instead of forcing them to clean up their acts.  I am going to make sure to continue reading labels on food and stay away from anything that has been x-rayed or irradiated (hopefully they put that information on the food label) until we know for sure what the effects are.

What do you think? Would you feel comfortable buying and eating food that has been X-rayed or irradiated?