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Treating the Holiday Food Hangover

You know how the movies always treat a hangover with some weird concoction that is based on raw eggs and worchestershire? Well food hangovers during the holidays beg for treatment as well. After the Thanksgiving all-you-can stuff buffet which ended with trying every dessert on the table you feel horrible the next day. Your stomach is crampy and your eyes are puffy. Food hangovers can be every bit as painful as alcohol hangovers.

So, I’ve developed a quick reboot that settles down my system and prepares my body for the next holiday onslaught. Hopefully, it will also dampen the temptation to overeat rich food again.
Invest in a basic juicer. Anything that will handle raw fruit and vegetables with the peels. Then follow the recipes the next day after a night at the buffet.

> First major tip, drink lots of water with fresh lemon throughout the day.

> Breakfast with Pear Nog which was published a few years ago on this blog. Search for it under Healthy Recipes. It’s a combination of greek nonfat plain yogurt, two ripe pears, plain soy or almond milk and a scoop of Nutrilite All Plant Protein Powder. I like to flavor it with vanilla and cinnamon.

>For midday I like to eat a clear soup with chicken broth, tofu, carrots, and snow peas. Our local Chinese eatery makes a great soup like this without msg.

> When I’m hungry again I combine peeled limes and oranges with a handful of fresh cranberries, carrots and apples in the juicer. Experiment with the combinations and quantities. I like to drink at least 2 cups worth.

> Then, dinner is a spinach salad with lots of fresh vegetables and if I’m really hungry some steamed pasta or brown rice. More juice works before bedtime and add some fresh mint leaves if you have them available.

>I’ve also found two supplements from the Nutrilite corporation that help to curb my appetite: Slimmetry, a gentle appetite suppressant and Appetite Chews with African Mango. I keep the chews in my purse and eat one about 20 minutes before a party. Really helps to curb intake.

I’ve found that this formula restores my sense of wellbeing and I feel so good that I don’t always want to eat every rich concoction that I see. So try it and give me some feedback on how it worked for you.

The Nutrilite supplements can be found on our website: http://like.mychoices.biz

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New Ingredient for Cranberry Relish

Thanksgiving 2014 was a fun, thankful day full of family and great food. The Cranberry Relish was extraordinary this year because I added Thai Ginger to it. What is Thai Ginger you ask? It is fresh ginger found in the asian fresh food section of Wegmans and it is bigger than the knobs of regular fresh ginger with striations around the outside. Usually I add some fresh ginger to the Cranberry Relish and this particular ingredient looked so interesting that I tried it out for Thanksgiving Day on my family. It could have gone either way but they loved it. The new ginger gives it a mild bite that the regular ginger doesn’t have. So here is the recipe. If your families’ palette isn’t as adventurous as mine, try it yourself before showing up on Christmas Day with a big bowl of it.

Holiday Cranberries with Thai Ginger

12 oz. fresh cranberries
1 cup of granulated sugar
1 large knob of Thai Ginger (size of your thumb) peeled
1 large apple, cored and quartered, with peel.

Wash and pick over cranberries, removing the soft ones. Place in a food processor. Coarsely chop ginger and apple and add to processor along with sugar. Pulse until relish consistency.
Allow to sit in refrigerator for at least an hour, then serve.


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The Taste Is In The Sauce

The month of June has been about basic sauces for salads and entrees.  They add healthy taste to recurring favorites like Potato Salad, Macaroni Salad and Bean Enchiladas.  These are standbys at our house during the summer.  The salads are great vegetarian main dishes when it’s hot and Enchiladas with just a touch of heat make the day seem cooler.

To tell the truth, I’ve been looking for a good macaroni salad dressing for years.  Finally developed one that takes a lot of ingredients but it’s worth it.  The potato salad dressing could be used for spinach and tomatoes or other green salad combinations and uses feta cheese.

The Enchilada sauce is homemade.  No more buying expensive yellow cans at the store.   So, which recipe do you want?  I will let the readers decide.  Reply to this message and vote for Potato Salad, Macaroni Salad, or Enchilada Sauce.


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Gluten-Free Buttermilk Crepes with Peaches

This is a delicious way to enfold  summer berries and fresh fruit.  If you are dairy free, sorry, you are out of luck with this recipe.  For those of you who are lactose intolerant, one Nutrilite Digestive Enzyme Complex  taken before you eat should help.

Ingredients:  3/4 cup of Buttermilk; 1 Egg; 1 tbsp of melted Butter; 1/2 cup of Tapioca Flour; 1/4 cup of Cornmeal; 1 tsp of Baking Powder; 1/8 tsp of Salt.

Whisk together the dry ingredients in a large bowl with a spout for pouring.  Beat the wet ingredients until well mixed then add them to the dry.  Mix the batter until smooth. Heat on a medium setting a non-stick crêpe pan or I like to use an electric skillet prepped with Fulton Street Market Buttery Flavored Cooking Spray.  You will have to spray a well seasoned skillet only one time.  Pour 1/4 cup of batter on the skillet and let it cook 2 to 3 minutes on each side.  The surface of the crêpe will be lightly browned.

Filling Ingredients:  1 cup of  lofat Sour Cream;  2 cups of sliced fresh or frozen peaches; 1 tsp of vanilla and 2 dashes of cinnamon.

Combine the sour cream, vanilla and cinnamon. If using frozen peaches defrost and drain.  Spread one side of the crêpe thinly with the sour cream mixture and place a small amount of peaches on one half of the crêpe.  Fold over and lightly dust with confectioners sugar.  Make sure your fruit is very ripe and freshly picked or flash frozen right after picking for the best flavor and nutrients.

Experiment with strawberries, cottage cheese, adding lemon juice to the crêpe batter with fresh blueberries, or fresh raspberries would be divine.  Let me know how you get on with this recipe, I’d love feedback.  The inspiration was found in The Gluten-Free Vegetarian Kitchen by Donna Klein

Where to find the recommended products:   like.mychoices.biz>shop our store.


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Immunity Boost For Rebooters and Toddlers

Carmen, my granddaughter, and I came up with a new juice recipe this morning.  She is a toddler and cannot crunch up raw vegetables and fruit, however, with a juicer she can still consume all the nutrients.   This time of year we all need a boost for our immune system, so whether you have todds at home or not, here is a great recipe for a winter reboot.

Winter Booster

3 Valencia Oranges, direct from Florida if you can get them

2 Gala Apples

2 Large Raw Carrots washed well, not peeled

2 fresh Lime Wedges, peeled

2 to 3 fresh Basil Leaves, found in grocery if you don’t live in southern climes.

Peel and segment the oranges, wash and segment the apples, wash the carrots well but do not peel, cut the limes remove the peel from the segments and thoroughly wash the basil leaves.  Then juice, stir and drink.  Don’t store because the water-soluble vitamins break down over time.


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The 90 Day Vegan Adventure Comes to a Close.

It was an adventure and an educational journey that revealed much about myself and how I relate to food.  The most surprising revelation is that I am not a true Vegan.  Rather, I’m a vegetarian who limits fat to 10 gms per day and I eat nonfat dairy products which eliminates eggs.  Adding dairy takes me out of the strict Vegan diet.

There are two main reasons why I don’t eat meat.   I truly dislike the way animals are raised and slaughtered by the large producers and after eating nothing but vegetables, grains and fruit, even the smell of meat bothers me.  I’ve never noticed before that each animal tastes like it smells.  Beef has a bloody, manure taste, chicken tastes like the henhouse and goat, well I’ve not had goat meat, but I can’t get some of the cheese past my nose nor the milk.

The physical results of the Vegan adventure have been encouraging.  I’ve lost 15 pounds and one dress size; my total cholesterol is lower ( I’m also taking a statin) and I have more energy.  My knee pain is gone but I have to credit that to a Kenalog shot and also I know exactly what foods cause me to develop a migraine.  When I began the adventure I didn’t have a clue as to what triggered the headaches.

So the adventure was well worth the time and effort.  I will continue with the low-fat vegetarian diet.  Low fat because the Inherent Health Genetic Testing*  recommended it and it works for me.  I’ve also learned not to worry about what other people think or say and I’m not offended by carnivores.  My family is accepting and they are enjoying the new recipes, one of which will end this article.  The excitement of doing something new is over but I have confidence that this is a diet that I will be able to maintain over the rest of my life.  To all of you who have followed my blog you have my heart-felt thanks.  Reader response made a huge difference for me.  I will close this chapter with a new recipe, and keep checking the blog, I’m on to bigger and better things!

* Inherent Genetic Tests are available to order on www.like.mychoices.biz

Stir Fried Green Beans

Five handfuls of whole Green Beans, frozen are fine

1 tblsp of Olive Oil

1 tblsp of Tamari

1/2 tsp of Garlic powder

Wok for frying

Heat the Wok and add the oil.  When the oil is fragrant but not smoking add the green beans and sprinkle the garlic powder over them.  Stir fry the beans for 5 to 7 minutes then add the Tamari  and continue to stir until the liquid is absorbed.  Serve immediately, beans should be slightly crunchy.  Serves 4


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90 Day Vegan Adventure – Day 90 Return to the Beginning

The last day of the adventure and I find myself returning to the Juice Reboot.  Halloween with its mini-candy bars just about did me in.  I am now craving sugar and chocolate again.  So, the remedy is to Reboot.  At the end of the 90 day adventure I’m dusting off the juicer and enjoying at least one day of fasting to break the addictions and get back on track to healthy eating.

Fall fruit and vegetables make delicious juices.  The fresh kale is still growing in the garden and apples are available from the orchard.  Plus carrots have been recently harvested.  The two recipes using these seasonal ingredients are as follows:

Breakfast:  1 stick celery, 1 organic carrot, 2 Golden Delicious apples.

Lunch:  1 stick celery, 1 organic carrot, 1 Golden Delicious apple, handful fresh kale.

Enjoy!  Send me some of your favorite juices.  I welcome your comments.