Tuesday, December 8, 2009
~Note: Just break off small pieces when you are eating it. This way you don't feel like you are eating a lot at one time... psychologically. :)
Giada De Laurentiis ~ Holiday Biscotti
(Recipe from FoodNetwork.com)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped (Trader Joes)
2/3 cup dried cranberries (Trader Joes (I also use Orange Cranberries as well)
12 ounces good-quality white chocolate, chopped (Trader Joes or Whole Foods, both contain no GMO's)
Red and green sugar crystals, for garnish (I don't do this step but it's probably cute.)
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Sunday, December 6, 2009
This is one of LA's Best Kept Secrets especially when you are used to paying $80-$150 for a Christmas Tree in West LA.
You can get a great tree at Home Depot for nearly half the price you would pay anywhere on Wilshire Blvd.
*Try to go on a weekday because the line gets LOOOONG!! on the weekends..
*Try to go a few weeks in advance to avoid the line.
(photo courtesy of homedepot.com)
**(Bought this at Trader Joe's: currently they have them already seeded and still in shell)
**(Bought this at Trader Joe's already trimmed and Whole Foods has HUGE ones)
**(Bought this at Trader Joe's - Organic)
5 tablespoons extra virgin olive oil,
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves
Salt to taste
White pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme (strip the
leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
1. Preheat oven to 325[degrees]F. Lightly oil a 9 x
13-inch glass baking dish.
2. In a large saucepan over medium-high
heat, heat 2 tablespoons olive oil. Add
half of the garlic and cook until soft but
not yet golden. Raise heat to high, add
the stock and kale and toss to combine.
Cover and cook for 3 minutes. Uncover
and continue cooking, stirring until all the
liquid has evaporated. Season with salt
and white pepper. Set aside to cool.
3. Add cooled, cooked kale and pecans to
a food processor; pulse several times until
pecans are chopped and kale is shredded
but mixture is still chunky.
4. In a separate saucepan over medium-high
heat, heat 2 tablespoons olive oil;
add the onion and remaining garlic; saute
2 to 3 minutes. Add the sage and continue
cooking until onion is caramelized,
approximately 3 to 4 more minutes. Stir
in the pecan-kale mixture.
5. Transfer the onion-pecan-kale mixture
to a large mixing bowl. Add the cooked
quinoa and stir to combine. Stir in the
remaining tablespoon of oil and melted
butter. Season with salt and white pepper.
Add the egg and wine and toss to
coat. Transfer the mixture to the prepared
baking dish. Cover and bake 30 minutes.
Garnish with pomegranate seeds before
Per serving: 220 calories, 18 g fat (2.5 g
saturated), 13 g carbohydrates, 4 g protein,
3 g fiber, 214 mg sodium (9% Daily Value).
Wednesday, December 2, 2009
Dr. Oz's morning sickness remedies:
Eat whole grain crackers when you wake up
Eat cold foods that have less aroma and are often more bland
Drink ginger root tea
Also: You can save your CORD BLOOD (cost me $350 just to have the DR. extract it)and send it to a BANK that will use it for someone else that needs it.
Dad's Version: 4 Ingredient Creamy Avocado Salad Dressing
- Mashed up avocado (Amount depending on how much salad you have to cover)
- 1 T Mayonnaise (to taste)
- Salt & Pepper
- The KEY is to mash it all together and stir to a smooth consistency then, take your hands and use it to COAT the entire salad
My Version: 3 Ingredient Creamy Avocado Salad Dressing
- Mashed up avocado (Amount depending on how much salad you have to cover)
- 1 T Vegannaise (to taste)
- Pinch of Himalayan Salt
The KEY is to mash it all together and stir to a smooth consistency then, take your hands and use it to COAT the entire salad
I just ran across this website and it has some over 100 really great healthy recipe ideas. It is also PACKED with interesting health information.
I'm going to make this recipe from WHFoods.org tomorrow morning. I have left over Kale and Leeks from another recipe I just made. :) I will let you know how it turns out.
Poached Eggs Over Sauteed Greens
For only 130 calories, this great way of serving eggs in the morning provides an excellent, very good or good source of over 15 nutrients including 719% of the daily value (DV) for vitamin K, 147% DV for vitamin C and 126% DV for vitamin A. Enjoy!
Prep and Cook Time: 25 minutes
4 eggs, preferably organic
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups chopped kale
3 +1 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste
Slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute, stirring constantly for another minute.
Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes, stirring occasionally.
When done season with salt and pepper.
Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens. Serves 4
Healthy Cooking Tips:
Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't dilute the flavor of your greens.
Monday, November 30, 2009
She also blogs about the love story between her and her husband. She's a city girl that ends up marrying a cowboy. WHAT A LOVE STORY!!!
Thursday, November 19, 2009
This is what Pepsiproductfacts.com has to say about it:
SoBe Life Water is a unique enhanced water beverage that gives you a high level of vitamins and antioxidants and is infused with natural herbs. Plus it's low in calories, using only natural sweeteners including sugar and erythritol. With its unique flavor combinations, Life Water is naturally refreshing and thrilling! It's thrillicious!
*Picture courtesy of sobeworld.com*
Note: You can substitute the Graham Crackers with the dark chocolate wafer cookies (I buy these at Gelsons) for a different crust.
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Yield: generous 3/4 cup
1-2 Years Old: More of the same thing. Wrap up his toys and stuff he loves. If he's more towards 2 years old, wrap up a bunch of stuff because "Tearing off the wrapping paper," becomes REALLY FUN!!
Now we are heading towards 3 years old and Christmas is going to be so EXCITING!!! I can't wait to see the look on his face that morning when he sees his new train table with a big red bow on it. He's starting to realize what "Surprises" and "Presents" are.
**This is the BEST part. (He's 2.10 years old) I took him shopping with me and actually let him test the toys I was buying him for Christmas, then I bought them, right in front of him. He still has no idea this is what Santa is bringing him. He hasn't even asked me where they went. Out of sight out of mind. :) YAY!! This will definitely NOT be the case next year.
3+ Years Old - They know what they want and will definitely let you know. :)
Thursday, November 12, 2009
Wednesday, November 11, 2009
Recipe courtesy Danny Boome
1 pound parsnips (*Sometimes TJ's has these or Gelsons)
3 tablespoons extra-virgin olive oil
2 tablespoons honey (*I might use Agave?)
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
(Photo courtesy of FoodNetwork.com)
*This got 5 out of 5 stars. I am going to try it this year probably without the spice so Baby P can eat it. I am trying to incorporate more of a "VARIETY of VEGETABLES" at our table.
6 to 8 servings
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Maple- and Tangerine-Glazed Carrots
**This side dish is soooo tasty and so memorable when made. You have to try it sometime this year. ** When I make it again I will post a picture. (You could probably even use Agave Nectar but I don't know how it would turn out?)
Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier.
Yield: Makes 8 servings
1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel
2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
1/2 large tangerine, seeded
Chopped fresh parsley
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.
Tuesday, November 10, 2009
If you're like me, your pets have become family members. When you can't be home with them, whether because of work, vacation or other obligations, you want them taken care of with the same love and attention you give them. That's exactly what I do!!
I offer a multitude of services for a variety of pets. I can also handle various home services which, by making it appear that your house is occupied, can be a crime deterrent. Depending on the client's request, I do stay overnight as well. I am based in Calabasas, but I service many different cities.
Choose the schedule and services you want, and I
do the rest!!
Pet services include:
Administration of medicine
Litterbox scooping & cleaning
Transportation to vet, groomer, or dog park (if asked)
Overnight & extended stays (if asked)
Spending time with your animal & giving affection
Updates via text messages and pictures
Home services include:
Bringing in newspapers/mail
Turning on/alternating lights
Carrying trash in/out
Cleaning all towels & bedding after use
Cleaning house before I leave
Excellent list of references available upon request!!
Phone #: (818) 635-8485
Email Address: email@example.com
*Photo courtesy of petsittingbyashley.com
Start of each day -
- Body Wash
- Face Wash
- Shaving Cream
- Body Lotion
- Facial Moisturizer
- Hail Gel or other products
*My son also only uses paraben free products
When I thought about it like this, I realized I was layering my skin with PARBENS almost EVERYDAY so some must be getting absorbed? Whether there is or is not a correlation with PARABENS and CANCER (check out my article some posts below), I was ready to change my habits and products to stay on the safe side.
So, with the help of Bed, Bath, and Beyond coupons and their organic section, I slowly converted all my products.
Cosmetics, Parabens, and Breast Cancer
By~ Organic Consumers Association
Friday, November 6, 2009
BREAKING NEWS - TAX CREDIT
EXPANDED AND EXTENDED!
Today it is a great day for our housing market! Just moments ago, President Obama signed into law the Unemployment Compensation Extension Act (H.R. 3548) that included, as an amendment, the extension and expansion of the Homebuyer Tax Credit.
In addition to extending the first time homebuyers credit of up to $8,000, the new bill calls for an incentive for existing homeowners as well. Homeowners who have owned their current homes at least five years, are now eligible for tax credits of up to $6,500 when they purchase a new home. To qualify, buyers in both groups have to sign a purchase agreement by April 30, 2010 and close by June 30.
The credit is available for the purchase of principal homes costing $800,000 or less, meaning vacation homes are ineligible. The credit would be phased out for individuals with annual incomes above $125,000 and for joint filers with incomes above $225,000.
Under additional provisions in the bill, taxpayers can claim the credit on purchases completed in 2010 on their 2009 income tax returns. The bill maintains the provision that home buyers do not have to repay the credit provided the home remains their primary residence for 36 months after purchase, and waives this requirement for active duty military personnel who move due to a military order.
This truly is exciting news for our industry and a major victory for consumers and REALTORS alike. NAR economists estimate that the current tax credit has contributed approximately $22 billion to the general economy, and approximately 2 million people will take advantage of the tax credit this year.
Now now more than ever we need to take advantage of this opportunity. This is said to be the last tax credit that the government will offer so first time home buyers and move-up buyers should do their best to take complete advantage of it.
2 cups So Delicious Coconut Milk Beverage (I used Original, but you could use Vanilla, too)
2 tablespoons agave nectar (or sweetener of choice, to taste)
1 cup canned pumpkin
1 ripe banana
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice -or- 1/4 tsp ginger and 1/4 tsp ginger
1/2 tsp vanilla extract (use 1/4 tsp, if you are using vanilla coconut milk beverage)
Blend all together, pour, and enjoy! Makes 2 12-oz servings plus a little extra to enjoy.
And.. this one I just got from: SimplyRecipes.com
Suzanne's Old Fashioned Pumpkin Pie
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.
Thursday, November 5, 2009
- Ground Turkey Meat - Trader Joes
- 1 Tube - Mirepoix - TJ (onions, carrots, celery)
- 1 Box - Organic Quinoa - TJ
- 1-2 Organic Eggs
- Worchestire Sauce
- Garlic Salt & Pepper & Cumin
- Cook Quinoa according to the package, when finished, set aside to cool (I usually have left over quinoa depending on how many burgers I make)
- Saute Mirepoix in some Evvo until really soft
- Remove from pan and set aside to cool
- Dump turkey meat into a big bowl
- Season turkey meat with a little garlic salt & pepper & cumin & worchestire sauce
- Mix in soft veggies according to your liking
- Add 1-2 eggs for binding
- Form into hamburger patties
- Grill like you would a burger or you can cook on stove top in a pan
*Worchestire Sauce - I know this has HFCS in it so I tried the one from Whole Foods which is HFCS free and just DID NOT taste the same :( so, I stay with the one from Ralphs but only use a little.
*We put Organic Ketchup (TJ) on ours and I always make a few extra for the next couple days.
*I have also broken them up a couple days later (when Baby P has had enough) and put them in pasta sauce
Tuesday, November 3, 2009
Article by Denise Mann
A whopping 70 percent of American kids aren't getting enough vitamin D, and such youngsters tend to have higher blood pressure and lower levels of good cholesterol than their peers, according to two new studies published this week in the journal Pediatrics. Low vitamin D levels also may increase a child's risk of developing heart disease later in life, experts say.
People who drank milk less than once a week were among those most at risk for vitamin-D deficiency, a study found.
"We were astounded at how common it was," says study author Dr. Michal Melamed, an assistant professor of medicine, epidemiology, and population health at the Albert Einstein College of Medicine, in the Bronx, New York. "There is a lot of data that suggests adults with low vitamin-D levels are at risk for diabetes, high blood pressure, cardiovascular disease, and a lot of cancers, and if kids start out with low levels and never increase them, they may be putting themselves at risk for developing all of these diseases at a much earlier age."
Vitamin D is often called the "sunshine vitamin" because the human body makes it only when exposed to sunlight -- although it only takes 10 to 15 minutes a day to make an adequate amount. Vitamin D, which helps the bones better absorb calcium, is also added to multivitamins and milk.
In Melamed's study, the researchers looked at the vitamin D levels of more than 6,000 people ages 1 to 21. They checked for vitamin-D deficiency, which is defined as less than 15 nanograms per milliliter of blood (ng/mL), and vitamin-D insufficiency, which is defined as 15 to 29 ng/mL. Overall, 7.6 million, or 9 percent, of U.S. children were vitamin-D deficient, and another 50.8 million, or 61 percent, had insufficient levels of this important vitamin in their blood.
Children with low levels of vitamin D were more likely to have high blood pressure and lower levels of high-density lipoprotein, also known as good cholesterol -- two factors that are considered major risk factors for heart disease later in life. Health.com: How cholesterol affects your heart's health
Children with low vitamin-D levels also had higher levels of parathyroid hormone than their counterparts with adequate vitamin D in their blood. Parathyroid hormone is a measure of bone health. When levels are high, it suggests that bones need more calcium to grow. Watch more on kids in the U.S. and low levels of vitamin D »
Overall, those most at risk for a vitamin-D deficiency were older, female, obese, drank milk less than once a week, and spent more than four hours a day watching TV, playing video games, or working on a computer. They were also more likely to be children with darker skin, including non-Hispanic blacks and Mexican-Americans. (Children with darker skin are more likely to be deficient in vitamin D because they have more melanin than their fairer counterparts. Melanin is the pigment that gives skin color, but it may prevent the skin from absorbing enough sunlight to produce an adequate amount of vitamin D.) Health.com: Battle aging with vitamin D
In the second study, a research team led by Jared P. Reis, Ph.D., of Johns Hopkins Medical Institutions, looked at 3,577 adolescents ages 12 to 19. Those with low levels of vitamin D were more likely to have high blood pressure, high levels of blood sugar, and metabolic syndrome (a cluster of factors known to increase risk of heart disease) than their counterparts with ample vitamin D in their blood, regardless of how much they weighed.
Exactly how a lack of vitamin D increases the risk of heart disease is an evolving story. In terms of blood pressure, vitamin D helps control renin, a protein that plays a role in regulating blood-pressure levels. Health.com: Why belly fat increases type 2 diabetes risk
The best vitamin-D boosting strategy involves a three-pronged approach, says Melamed. "You can get a little bit from food, but not as much as you need," she says. "Supplements are readily available, and kids like to take Flintstones or gummy-bear multivitamins, which typically contain vitamin D."
Also, parents should help their children get at least 10 to 15 minutes of sun exposure daily without sunscreen. "Set your watch and then apply sunscreen after 15 minutes," Melamed says. Some children, including those in high-risk groups, may need to be screened to check for low vitamin-D levels.
Dr. Michael F. Holick, Ph.D., a professor of medicine, physiology, and biophysics at Boston University School of Medicine, and the author of "The Vitamin D Solution" (to be released in April 2010), has been sounding an alarm about the dangers of low vitamin-D levels for years. Health.com: Easy food swaps cut cholesterol, not taste
"This is a recipe for serious diseases occurring in our children when they are in their 20s and 30s," he says. Holick was among the first to document the return of rickets--a disorder caused by a lack of vitamin D and other minerals--which can lead to the softening and weakening of the bones. Health.com: How to get vitamin D safely
"[But] rickets is just the tip of the iceberg," Holick says. "Vitamin-D deficiency has insidious, serious long-term health consequences for children that could remain with them throughout their lives," he explains. "[Parents should know] their child is likely to be vitamin-D deficient if the child does not take a supplement of 400 IU vitamin D a day and receive some unprotected sun. It is next to impossible to get enough vitamin D from diet, and the sun-phobic attitude has made the problem much worse."
Another good website on Vitamin D - http://vitamind3world.com
Tuesday, October 27, 2009
Sunday, October 25, 2009
P.s. Don't leave the lemons in the water especially if they are not organic. What is on the skin can seep into your water.
Great article from http://energiseforlife.com -
- Apart from being an amazing body alkalizer/alkaliser, lemon water also gives the following health benefits:
- Lemons are antiseptic
- Lemon water has excellent digestive properties and can ease heartburn, bloating and other digestion problems
- Lemon water cleanses and stimulates the liver and kidneys
- Lemon juice contains calcium, magnesium and potassium
- Lemon juice has been known to relieve asthma
- Lemon water (hot) offers relief from cold and flu symptoms while providing some much needed Vitamin C
- Lemon juice is a great skin cleanser
Apart from being an amazing body alkalizer/alkaliser, lemon water also gives the following health benefits:
Saturday, October 24, 2009
MOMS Club of West Los Angeles
Friday, October 30th - 10:00 am to 1:00 pm
Westwood Recreation Center, Room C
1350 S. Sepulveda Blvd. Los Angles, CA 90025
INCLUDES A RAFFLE, REFRESHMENTS AND CRAFTS FOR THE CHILDREN
We will also be collecting non-perishable food and other items
in a drive to benefit the Westside Food Bank of Los Angeles.
Size 4t & 5t Diapers especially needed.
Please check this helpful web page for donation suggestions:
Get a raffle ticket for a deluxe prize when you
bring a donation for Westside Food Bank
Dress the kids in costume!
Anyone is welcome, so pass the word & invite friends. Hope to see you there!
13208 W. Washington Blvd.
Los Angeles, CA 90066
Wednesday, October 21, 2009
Saturday, October 17, 2009
I found this article @ http://anaturalcure.com/
Detox Cilantro is Chinese Parsley
Cilantro Quite accidentally, a researcher named Dr. Yoshiaki Omura discovered that some patients were excreting more toxic metals after consuming a Chinese soup containing Cilantro. Cilantro is a common herb whose seed, coriander, is a familiar culinary spice. In China, Cilantro is called Chinese parsley, and it is used in cooking. It is also common in some
Italian dishes. It is a member of the carrot family and has a distinct taste that most people either love or hate. Cilantro can mobilize mercury and other toxic metals rapidly from the CNS. The mobilized mercury appears to be either excreted via the stool, the urine, or translocated into more peripheral tissues. This is a revolutionary discovery and makes Cilantro one
of the first known substances that mobilizes mercury from the CNS. After Cilantro consumption, rapid changes in the brain and spinal chord can be seen when using autonomic response testing, and the appearance of mercury in more peripheral tissues (liver, intestines) becomes evident as a result of mercury mobilization.
Thursday, October 15, 2009
Keeping Kids Safe from the H1N1 Virus
© Rachel Lister Read more: http://infant-toddler-health.suite101.com/article.cfm/protecting_toddlers_from_the_swine_flu#ixzz0U4LA7RCw
The following message given by him, I feel makes a lot of sense and is important for all to know
While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent proliferation, aggravation of symptoms and development of secondary infections, some very simple steps, not fully highlighted in most official communications, can be practiced (instead of focusing on how to stock N95 or Tamiflu):
1. Frequent hand-washing (well highlighted in all official communications).
2. "Hands-off-the-face" approach. Resist all temptations to touch any part of face (unless you want to eat, bathe or slap).
3. *Gargle twice a day with warm salt water (use Listerine if you don't trust salt). *H1N1 takes 2-3 days after initial infection in the throat/ nasal cavity to proliferate and show characteristic symptoms. Simple gargling prevents proliferation. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected o ne. Don't underestimate this simple, inexpensive and powerful preventative method.
4... Similar to 3 above, *clean your nostrils at least once every day with warm salt water. *Not everybody may be good at Jala Neti or Sutra Neti (very good Yoga asanas to clean nasal cavities), but *blowing the nose hard once a day and swabbing both nostrils with cotton buds dipped in warm salt water is very effective in bringing down viral population.*
5. *Boost your natural immunity with foods that are rich in Vitamin C (Amla and other citrus fruits). *If you have to supplement with Vitamin C tablets, make sure that it also has Zinc to boost absorption.
6. *Drink as much of warm liquids (tea, coffee, etc) as you can. *Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off proliferating viruses from the throat into the stomach where they cannot survive, proliferate or do any harm.
Tuesday, October 13, 2009
WOW!! These were soooo yummy. She let us sample her Agave Sweetened Mixed Berry Muffins, Pumpkin Apple Muffins, and Chocolate Chip Cookies.
Yvonne has always loved cooking, but she didn’t discover gluten-free baking until her husband was diagnosed with Celiac Disease in 2000. It took almost a year for his doctor to diagnose him and by that point he was very sick. When she found out that a dietary change could make him better she immediately learned all she could about living gluten-free.
After spending so much time going from grocery store to grocery store searching through the small amount of gluten-free baked goods available, she decided it was time to make her own. She started experimenting with whole grain flours and healthy, organic ingredients. She came up with vegan fruit pies, cakes made with rich, organic cocoa, or natural vanilla, and cookies with organic, whole-grain flour and sugars.
As the mother of two active young boys, Yvonne is mindful of what she puts in their bodies. Our gluten-free, casein-free offerings are carefully prepared with attention to finding only the best ingredients.
(Photo coutesy of Foodnetwork.com)
This is such a DELICIOUS and GOURMET way to prepare Halibut. It only takes 10-15 mins of prep time and is so HEALTHY for you. My 2.5 yr old son even loves it. (Make sure you buy boneless halibut if feeding to kids.)
My friend B referred this recipe to me and I have made it a bunch of times ever since. It is sooo good and great way to get in a helping of fish.
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (This is REALLY spicy so I only add a tiny bit)
2 cups low-sodium chicken broth
1/2 cup light coconut milk (I use the Organic Coconut Milk fromWhole Foods)
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed (I buy the frozen Halibut from Trader Joe's)
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
This is such an EASY and TASTY recipe for weeknights. It only takes about 15mins to prepare and the longer it sits in the pot the better it gets. I have noted my changes below to make the prep even easier and recipe even healthier.
(Photo coutesy of Cookinglite.com)
1 tablespoon canola oil
8 bone-in chicken thighs, skinned (I buy the ORGANIC Boneless thighs from Trader Joe's)
2 cups chopped onion (I buy the already cut onion in the bag from TJ)
5 garlic cloves, minced (I buy the ready-to-mince garlic cloves from TJ)
6 tablespoons low-sodium soy sauce
3 tablespoons water
3 tablespoons white vinegar
2 tablespoons honey (I use the Agave Nectar from TJ)
1/2 teaspoon black pepper
1 bay leaf
**For the Rice to use the 3 Min Brown Rice from TJ
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
Tuesday, October 6, 2009
I went to Trader Joe's and bought the All Natural Almond Butter with Sea Salt put it on a slice of whole wheat bread and yummy. :)
Jorge Cruise, diet and fitness expert, writes:
It’s America’s most iconic, creamiest, dreamiest snack around. But beware: not all peanut butter is good for you. Most of what you’ll find at your grocery store is loaded with sugar, sodium and hydrogenated oils. Swap regular processed peanut butter for the natural variety with the oil floating on top. It’s a good move because the natural variety doesn’t contain artery-clogging trans fats that the processed types do. Even better, spread on the almond butter instead! Most nuts are good for you, but study after study shows that almonds are rich in omega oils and may help fight heart disease and cancer. And since research shows that peanuts are not as nutritious as once thought, you’ll be doing your body a favor by making a healthier swap. Peanuts are said to be carcinogenic (cancer causing) and contaminated with pesticides. Fungus can also be found growing in the shells, and they have fewer essential omega oils than almonds.