This recipe is like jazz: you can improvise based on what you have on hand and what your tastebuds desire. It’s a great way to eat lots of veggies because it’s so delicious. It’s easy because everything can be chopped roughly to bite-size, which adds to the charm; precision is not needed. It’s colorful, too!
I’ve been working with nutritionist/acupuncturist Olivia Honeycutt at Merritt Wellness for a while now. One of the tools Olivia gives her clients is the Standard Process Daily Record of Food Intake form.
You don’t have to be going to a nutritionist to use this tool, although you may want to if you are having issues you suspect are diet-related. So many health issues are now considered to be diet-related, including auto-immune diseases formerly believed to be purely genetic, that this tool could be a useful ally on your path to better health. Continue reading
Recap: Phyllis was diagnosed with diabetes in 2003. She knew she had to break the pattern of seeking comfort in food to offset stress. She quit her job, immersed herself in nature and quiet, and began a healing journey that included movement, listening to her intuition, effective medication, dietary changes. She got off all her meds because she no longer needed them.
Health and the City
Phyllis says that living in Austin made changing her lifestyle easier, because in this health-oriented city, many others are also working hard on improving their health, and everyone is supportive. She found restaurants where she could eat healthy food.
Phyllis also said yes to working with a personal trainer in 2011. Her doctor wrote a prescription so that she was able to use the flexible spending account her employer offered to pay for training. She worked with Craig Johnson at New Horizons and says he made working out so much fun, they were laughing the whole time. Continue reading
Happy New Year from wellbodymindheartspirit!
It seems natural to me that after the indulgences of the holiday season — after all the parties, feasts, special foods, and alcohol consumption lasting from Thanksgiving through New Year are over — I want to simplify, clean up my habits, rebalance.
This is the energy begetting New Year’s resolutions. January is the soberest month, after all!
But how best to work with that energy? I’ve learned from personal experience that most of the time, those good intentions don’t last a whole year. (One exception: I did meditate nearly every day for a year, back in 2010, when I launched this blog. The following year, I was so sick of the daily discipline, I became quite irregular at it. Back on track now, figuring 5 out of 7 days is just fine, and 7 out of 7 is awesome!) So it’s good to think about how you know when you are done. How can you be successful actualizing your intention? Is it related to a specific time period, mindfully learning a new habit that you then do mindlessly, achieving a particular goal, or something else?
I’m riding that energy to use the first two weeks of January to clean up my diet. I’ve resolved to go dairy-free through January 15th. Then I plan to do challenge testing of dairy products, partaking of them again and noticing how they affect my body. My nutritionist, Olivia Honeycutt, will help me through this, building on the food records I’ve been keeping for the past several months.
I’ll probably start with the fermented stuff, yogurt and kefir, which may be easier to digest, and then go on to test cheeses, also fermented, and finally the hard-core dairy products I like, cream and butter. (I haven’t drunk milk in many years, so that won’t be an issue.)
After those two weeks, I’ll have a better idea of which kinds of dairy and how much (if any) my body can handle well.
It’s not that I’m sick (I was, before going gluten-free 7 years ago). Now I’m experimenting with which tweaks to my diet make me feel even better.
I’m also using this period to cut grains out of my diet. I’ll be experimenting after that with ways to prepare grains in ways that don’t rob my body of minerals from phytates and that maximize digestibility (soaking and sprouting first). I miss the texture of grains sometimes, like rice and quinoa. The cookbook Nourishing Traditions has tips on how to prepare grains (and everything else) in healthful ways.
Sugar and honey and other sweeteners are also going by the wayside during this period, except for that daily small piece of 85%-cacao dark chocolate. When it comes to chocolate, I know well how little resistance I have when there’s more sugar in the chocolate. I wanna eat the whole damn bar! 85% is barely sweet and thus non-addictive. I can eat a small piece daily and make a bar last two weeks, getting the benefits of the cacao (antioxidants, magnesium, endorphins) without overindulging in sugar.
I decided I might as well go alcohol-free too. What the heck, right? I have become fond of some red wines and could (and did) drink a glass almost daily. After that, I may cut back to drinking wine only when dining out. Alcohol can be addictive, and apparently it’s never too late to develop a drinking problem, which I definitely don’t want.
Another good resolution is to get the first hour of my day in good order. For me, it’s brushing and flossing first thing, followed by drinking a glass of water with gelatin and apple cider vinegar, doing 10-15 minutes of yoga (vinyasa, easing into each stretch for at least 15 seconds), then meditating for 15-60 minutes, and making myself a morning cup of healthful tea, mixing matcha, puerrh, yerba mate, ginger, turmeric, nettle, reishi, etc., as needed for energy and healing. (I learned the value of this from Tim Ferriss, the supreme life hacker who wrote The 4-Hour Body and The 4-Hour Chef.)
After doing those things, I go about my day. Every day can be different in my line of work (massage therapy), depending on the number of clients and their needs, working in different locations. It’s nice to have a routine (that I hope will become mindless, like autopilot when I wake up) of healthy habits to start each day.
I am also interested in lowering my stress levels. As a massage therapist, relieving others’ stress and tension is my job. What about my own? Meditation helps, but it’s time deliberately set aside from the daily grind, sitting on a cushion and meditating. What about during the day, when I’m running errands, stuck in Austin’s notorious traffic, running late for a meeting, returning stuff, standing in line, experiencing inner and outer conflicts, hearing terrible news about what’s happening in the world that I can’t do anything about?
I decided late in 2014 to investigate the HeartMath program. I bought a device that attaches to my iPhone (the Inner Balance for iOS pulse sensor) and downloaded a free app (Inner Balance). I plug the device into my phone, attach the clip to my earlobe, and watch an expanding/contracting mandala on the screen to pace my breath. Auditory cues let me know if my heart rate variability is in the low, medium, or high range. (HRV is an indicator of coherence in the autonomic nervous system that correlates with entrainment/harmony of physiological systems. Coherence correlates to feeling positive emotions, so you could call this an attitude adjustment device. Here’s more information if you want it.)
The goal is to be in the high range of coherence as much as possible. As with games, you can set the pace, move up to higher levels, change images, get scores, and more. There are also computer-based devices available.
I quickly noticed how my thoughts affect my coherence level. If my mind wanders to news of a plane crash or nasty politics or war or a crime (I’m sure you’ve experienced this too), I move into the low range. If I bring my attention back to my heart center, I move into the high range.
I plan to do at least one session every day until I can, at will, without the device, reliably switch from stress to a positive emotion and maintain it for as long as needed.
(Not that negative emotions are totally bad. Of course when someone I love is suffering or dies, I will feel grief, anger, etc., and I have memories of difficult times in my own life. That’s life. But when it’s about something distant from me that I cannot personally do anything about, who does it serve for me to feel bad? Not me, not those I most care about. One thing I can do is to support effective organizations that are making the world a better place.)
And there you have it. These are my intentions for 2015, my expression of the “new beginnings” energy that accompanies the turn of the year. First, a two week diet clean-up. Next, an intention to create a new habit for how I spend the first hour of every day — and I’ll be done once I’m doing it regularly. Thirdly, I will use a device to increase my experience of positive emotions —and stop when I can reliably do that at will, without the device.
I will check back in later this year, and again at the end of 2015, to let you know how these intentions and practices have panned out in actuality.
Hope you have a wonderful year and that 2015 showers you with love and abundance and worthy challenges!
I’ve been working with local clinical nutritionist/acupuncturist Olivia Honeycutt for a couple of months, tweaking my diet so I can be healthier and have more energy. She gave me some forms for noting what I eat for meals and snacks, when I eat, how much water I drink, how many hours of sleep I get and the quality of my sleep, bowel movements, etc. We get together every couple of weeks so I can share my forms. She looks them over and makes recommendations of little tweaks I can make to improve my health through diet.
Although I was already eating very little grains and legumes and no gluten before I started working with Olivia, I’m eating more of a traditional diet now.
It was a bit difficult to move past the belief that more fat is good, because for most of my adult life, fat has been considered the cause of heart disease and obesity. Especially animal fat. Fat = bad for decades, and now fat = good (especially animal fat, coconut oil, avocado oil, and olive oil). I went out of my way especially to avoid Mexican restaurant food cooked with lard, and now it’s considered healthy! (It’s also tastier.)
Yet here I am, eating butter, ghee, and/or bacon grease daily. I did not want to gain weight, but I have. It’s actually fat turned to muscle, because my clothes still fit. To lose weight eating like this, you eat more fat earlier in the day.
The great thing about fat is that it satisfies. If I’m working for hours doing massage, and I don’t have time to eat, consuming fat will stave off my hunger for longer than anything else I could eat. It’s fuel. I’ve tried eating various fat-laden foods such as almond butter, coconut butter, Epic bison/lamb/turkey/beef bars, avocados, and some organic extra-virgin coconut oil when my hunger is getting the better of me. It works.
One of the biggest adjustments is that from tracking my water intake, I learned I wasn’t drinking enough water. Now I drink 16 ounces upon arising (with a tablespoon of apple cider vinegar). My water bottle holds 27 ounces, and I empty it daily. Another 16 ounces in the evening brings my total to 59 ounces, close enough to my goal of 60 ounces a day, or about half my body weight in ounces. I don’t count the caffeinated tea I drink because tea is a diuretic.
Also, I like to drink a glass of water about 10 minutes before eating because it helps me avoid overeating. It’s so easy to confuse hunger and thirst! When my thirst is sated, I’m not as hungry.
Because I work out 3-5 times per week with kettle bells and do physical work as a massage therapist, Olivia has me eating a palm-sized amount of protein at each meal. I am not an athlete, but I get to eat like one! I’ve been making chicken liver paté from different recipes for the past few weeks to get some beneficial fat-soluble vitamins found in liver. (Here’s my favorite recipe!)
I don’t eat much canned or processed foods, except for sardines. I eat raw honey, rare beef, and fermented food and drink such as sauerkraut, refrigerator pickles, yogurt, kefir, kombucha, Kevita, wine, cider, or cheese nearly every day.
I’m looking forward to obtaining some natto, having become aware of the vast benefits of consuming adequate vitamin K2 for appropriate calcium utilization (i.e., in the bones and teeth and not in the arteries and brain). There’s a supplement that also has K2
I’m learning to soak and dehydrate nuts. (Well, just walnuts, so far.) The cookbook Nourishing Traditions has been helpful. This diet is similar to the Paleo diet, is influenced by the Weston A. Price Foundation‘s dietary principles, and also by Olivia’s understanding of diet and health from her acupuncture training (having to do with heat, cold, dampness, herbs, seasons, constitutions, etc.).
I try to eat half a beet and drink a cup of dandelion tea (leaf or root) each day for better liver function. I eat dark green leafy vegetables, cruciferous vegetables, and tropical fruits. And high-cacao chocolate (over 70 percent).
I also make bone broths, especially in the winter, for the calcium. I save chicken, beef, and lamb bones and veggie scraps in my freezer. Sometimes I just buy bones. I have a big plastic container to store them in, and I also add the water from steaming veggies to this frozen stockpile of nutrients.
When I’ve got enough, I put the contents into a stockpot, add water to cover and a splash of apple cider vinegar and a moderate amount of salt, and cook it at a simmer for a day or two, skimming foam off the top when it first rises.
The resulting broth is flavorful and extremely nourishing. I drink a cup a day when I have it and also use it as a basis for soups and stews. See my post on making turkey vegetable soup with bone broth!
In summer (because it’s too hot to make broth), and when I’ve run out of broth, I consume a tablespoon of gelatin every day for the protein. It thickens smoothies, makes my hair and nails grow thicker and faster, and is good for joints and reducing cellulite. I get the Great Lakes brand sold on Amazon.
My gut seems to be working better despite recent stressful difficulties. I take L-glutamine supplements, which help with gut issues and have many other benefits.
Check out my Products I Recommend page for more recommendations for books, supplements, and products to improve your well-being.
Since I accidentally ate some cookies with gluten the week before Thanksgiving (always read the label or ask the cook), which disturbed my gut, I’ve been making a batch of turkey vegetable soup with bone broth every few days. It is a wonderfully healing food that is easy to digest and provides lot of nourishment. It’s also a lovely way to spend a cold winter day, at home with a broth simmering, smelling great, heating my home, and later, tasting great and nourishing me deeply.
It takes a long time to make, but it’s worth it. Continue reading
There’s a certain unnamed establishment in Austin that serves the best collard greens I’ve ever had. I’ve been trying to replicate the recipe because it’s nutritious, tasty, and quick —you spend as much time prepping as cooking — about 10 minutes!
Also, it looks gorgeous.
Here’s my latest attempt:
2 T ghee (or a high-heat oil like coconut if you prefer vegan)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander
1/4 tsp cayenne, or to taste
1 large onion, chopped
1-2 cloves garlic, minced
1 tsp ginger, peeled and minced
3-6 chopped fresh jalapenos to taste, seeded (wear gloves while handling or wash hands well before rubbing eyes)
3 bunches collard greens (stack and cut into thirds lengthwise, then chop the middle third with stems into smaller pieces than outer thirds)
2 T apple cider vinegar
4-6 fresh Roma tomatoes, cut into wedges
Assemble ingredients. Chop, mince, peel, slice, and cut veggies in advance.
Heat oil over high heat in a large, deep skillet or pan. Add mustard seeds and cover. Listen carefully and when mostly popped, add cumin seeds and let brown for a minute. Lower heat to medium high. Add onion. Stir in coriander and cayenne. When onions are soft, add garlic and ginger.
Lower heat to medium. Add jalapenos and collard greens (let stem pieces cook for a couple of minutes covered, then add the rest). Add vinegar. Stir well.
Lower heat to simmer and cover. Check for doneness after 2 minutes.
When collards are almost done, add tomatoes, stir, cover, and cook for a minute. Taste and add salt as desired. Ready to serve!
The Human Food Project has opened a 60-day challenge that involves changing your diet for 2 months, recording it, and sharing the results. I’ll summarize, and you can click here to read the original invitation and apply. (I think they add you to their mailing list even if they don’t accept you, so you’ll be notified of results.)
The researchers are seeking 25-30 super-motivated people to participate. It’s not an easy challenge. However, if you are skeptical about the role of your gut microbes on your overall health, and you have been eating processed food and junk food (or you’ve been eating a healthier diet that includes a lot of whole grains), participating in this challenge will let you experience first-hand (for most of us, the best proof possible) the connection between diet and well-being.
You also get before-and-after data on the composition of your very own gut bugs. They want to measure before and after the 60 days to see if they can shift things, decreasing levels of opportunistic pathogens and increasing the microbes that increase health.
I told you it wasn’t easy. Besides the diet (more on that later), they want you to:
- spend a lot more time outside
- keep your home and office windows open to breathe more fresh air
- spend more time being dirty and in the dirt (gardening, anyone?)
- spend more time with pets and livestock if you don’t have pets, visit other people’s pets and visit a farm)
- swim in natural bodies of water rather than chlorinated pools
Basically, they want you to live — for 60 days — with more connection to the wild world, connecting with the “microbial metacommunity.” (Love that phrase!)
Here’s the diet part. There’s no meal plan, but it’s about eating unprocessed foods as much as possible:
- eat 30-plus species of plants each week (let’s see, I have on hand avocado, kale, onion, carrot, parsley, dill, green onion, raspberry, red pepper, jalapeño, ginger, garlic, collards, tomatoes, cashews, walnuts, spinach, celery, lemon, cabbage, chia seeds, goji berries, olive oil, coconut oil, mint, thyme, rosemary, hemp seeds, capers, and mustard — that’s 30 right there)
- eat lots of onions, leeks, and garlic
- eat the whole plant as much as possible (not just the broccoli tops but the tough stems too) — the goal here is to eat 30-80 grams of fiber a day from numerous sources
- when you cook veggies, take care not to overcook them
- eat no grains at all, not even rice
- eat beans and lentils (so this is not a Paleo diet)
- eat as much meat, poultry, fish, and game as you like, but avoid anything raised on growth hormones or antibiotics (no factory-farmed animal products)
- only drink filtered water, not tap water
I didn’t see anything about dairy or sugar, so I assume you can include them if you want. Apparently alcohol is also okay, but they recommend you take your “booze cruise” after the challenge.
I applied to do it! I’m not sure I’ll qualify. The researchers say they are very interested in people who are currently eating lots of whole grains. I eat a gluten-free diet. I’ve gone for a few weeks not eating grains of any kind, and then after talking with a friend currently studying nutrition, last weekend I added back quinoa, rice, Ezekiel bread, and the occasional corn tortilla, going for 1-2 servings per day.
Keep ya posted about whether I get in!
Some of the most fascinating revelations in science these days are coming out of the study of microbes living in our guts.
Michael Pollan wrote an 8-page article for the New York Times Magazine about his experience and some of the findings. Excerpts (and click the link just to see the photo of a dirty baby playing with dirty toys, licking the wheel of a toy car):
It turns out that we are only 10 percent human: for every human cell that is intrinsic to our body, there are about 10 resident microbes — including commensals (generally harmless freeloaders) and mutualists (favor traders) and, in only a tiny number of cases, pathogens. To the extent that we are bearers of genetic information, more than 99 percent of it is microbial. And it appears increasingly likely that this “second genome,” as it is sometimes called, exerts an influence on our health as great and possibly even greater than the genes we inherit from our parents. But while your inherited genes are more or less fixed, it may be possible to reshape, even cultivate, your second genome….
A similar experiment [to one performed on mice] was performed recently on humans by researchers in the Netherlands: when the contents of a lean donor’s microbiota were transferred to the guts of male patients with metabolic syndrome, the researchers found striking improvements in the recipients’ sensitivity to insulin, an important marker for metabolic health. Somehow, the gut microbes were influencing the patients’ metabolisms….
Our resident microbes also appear to play a critical role in training and modulating our immune system, helping it to accurately distinguish between friend and foe and not go nuts on, well, nuts and all sorts of other potential allergens. Some researchers believe that the alarming increase in autoimmune diseases in the West may owe to a disruption in the ancient relationship between our bodies and their “old friends” — the microbial symbionts with whom we coevolved….
Yet whether any cures emerge from the exploration of the second genome, the implications of what has already been learned — for our sense of self, for our definition of health and for our attitude toward bacteria in general — are difficult to overstate. Human health should now “be thought of as a collective property of the human-associated microbiota,” as one group of researchers recently concluded in a landmark review article on microbial ecology — that is, as a function of the community, not the individual.
The saying “You are what you eat” can be modified to “Your health is determined by what you feed your gut microbes.”
Although scientists typically like to say there’s not enough data to say something is once-and-for-all proven, it’s good to know how the growing evidence may have influenced them to make changes in their daily lives. Scientists working in this field were asked about how they’ve changed their own and their families’ lifestyles:
- They don’t take probiotic supplements.
- They eat a variety of plant foods — fruits, vegetables, and whole grains.
- They eat more “prebiotics” that encourage the growth of good bacteria — fermented foods like yogurt, kimchi, and sauerkraut.
- They let their children play in the dirt and with animals.
- They eliminated or cut back on eating processed foods.
- They avoid (and help their children avoid) taking antibiotics whenever possible.
Also, they are aghast at the number of Caesarian-section births occurring and recommend vaginal delivery if at all possible, as a means of “inoculating” newborns with their mothers’ bacteria, thus seeding their own gut microbe, enhancing their immune systems, and perhaps giving them an edge on health in other ways.
One of the scientists’ wives gave birth by C-section, and they used cotton swabs to transfer vaginal secretions to the newborn’s skin.
For the same reason, they highly recommend breast-feeding over using infant formula.
I began to see how you might begin to shop and cook with the microbiome in mind, the better to feed the fermentation in our guts. The less a food is processed, the more of it that gets safely through the gastrointestinal tract and into the eager clutches of the microbiota. Al dente pasta, for example, feeds the bugs better than soft pasta does; steel-cut oats better than rolled; raw or lightly cooked vegetables offer the bugs more to chomp on than overcooked, etc. This is at once a very old and a very new way of thinking about food: it suggests that all calories are not created equal and that the structure of a food and how it is prepared may matter as much as its nutrient composition.
This is one of the most fascinating areas of science, with implications that touch everyone, because everyone eats, and it is beginning to look like achieving good health is not as out of reach for many problems as was long thought. I will definitely be posting more on this.
First. Let yourself get hungry. Abstain from eating so that you feel hunger. Check in with what your body is feeling every so often for an hour after you first feel hunger. Notice whether the sensations stay the same or change.
Drink water and notice what happens. Sometimes we mistake thirst for hunger. Learn the difference.
Savor these sensations. They are wisdom from your body. They are real, present sensations. Hunger for them. Trust them. You may have been ignoring them. You may have trouble recognizing them.
(Don’t worry. If you are reading this post, you will not die from hunger in one hour, or thirst, although your mind may be telling you differently. Your mind has been conditioned to mindless eating. That’s what is changing.)
If your mind starts thinking about food, write about it. Make a list of foods you daydream about. Evaluate this list. Is it good for you? If not, could something else satisfy you — a hug, a walk, dancing?
Notice the difference between what you feel with your body and what your mind is doing. Each way of being has a signature.
What would your life be like if you only ate after you fully and consciously felt hunger? Would you eat at certain times, or might the times vary? How often do you really need to eat to maintain or improve your health?
Second. Eat. After an hour of hunger and its sensations has gone by, eat. Eat some food that is healthy. Eat it slowly with an eye to noticing the sensation of satiety, of having eaten enough.
Do not eat with the goal of cleaning your plate. Give yourself a small serving.
The goal is to really notice eating and “enough”. Take one bite. Chew it. Taste it. Notice as many qualities of the taste as you can. Swallow.
Take another bite. Chew, taste, swallow. Move your arm slowly as you pick the food up with your fork or spoon or fingers and bring it to your mouth. Chew slowly.
After the third bite, pause for a minute. Notice the sensations in your stomach. How have they changed? Do you still feel hungry? Do you feel less hungry?
Remember that your empty stomach is the size of your fist, and your full stomach is the size of both fists. You don’t even have to fill your stomach to feel satiated.
Eat ten bites and notice your stomach sensations.
You might decide to stop then, or you might decide to eat 15 or 20 bites. But stop when you’ve eaten less than you would mindlessly eat.
Then see how long it takes for you to feel hungry again, and do it all again. It might mean you need to have food available as you go through your day, perhaps some nut butter, a banana, an avocado. Just enough to stave off your hunger pangs. You could eat half a banana or avocado, or a teaspoon of almond butter.
You might also think about where the food came from, plant or animal, soil, rain, sunshine, farmers, and all the places it has been and hands it has passed through to get to your mouth. With gratitude.
Third. Do this often. It’s a great way to lose weight, because it’s portion control, but more importantly, it gets you back in touch with your body, and it extends your experience of gratitude and connection to the planet.
Also, if you are only eating when hungry, and only eating enough to stave off hunger for a couple of hours, you will want every bite of food you eat to be nutritious as well as delicious. No HFCS, please.
And that’s it. I’m posting this to remind myself that I can eat like this, because I have put on a little more weight than I’d like. I’m having a small cup of quinoa tabouli for breakfast, then it’s off to work.