Follow

America’s Healthy
Cooking Teacher

Blog Page

March 30th, 2015

Ah-Chew!

As April showers replace March’s chill, many of us rejoice at the thought of spring.

 

But then there are the more than 50 million Americans who dread the blossoms on the trees, the pollen in the air because for them, spring doesn’t bring flights of fancy, but rather boxes of tissues for their runny eyes and noses.

 

Seasonal allergies are no joke. According to The Asthma and Allergy Foundation, allergies cost more than $14 billion each year. That’s a lot of sneezing!

 

Is there any help? Any relief that doesn’t involve...

March 23rd, 2015

It’s finally here…spring. The breezes are growing warmer, wafting through our open windows with the perfume that tells us the chill of winter is behind us and it’s clear sailing into summer. We begin to develop a deep desire to clear our homes of accumulated winter clutter; we dust, wash windows and change bedding to lighter, airier linens. Bulky sweaters and boots are carefully put away for next winter and are replaced with lighter cardigans and our breezy summer clothes.

 

Spring is a time of rebirth, renewal and transformation…of our homes, our clothes…and our health.

...
March 17th, 2015

Label.ology

In this feature, we’re taking labels…and ingredients apart.

It’s important to understand all the stuff that’s in what you buy. Then and only then can you can decide if you want it in your food, on your body or in your home.

So I decided to put all my years of label reading to good use.

Why label.ology? Well, the definition of ‘-ology’, that’s why: “the scientific study of a particular subject.”

It’s amazing to me how ingredients we might not want to consume are cloaked in complicated names; and with nutrition panels that read like...

March 17th, 2015

Amazing Asparagus

Just when you think there isn’t one more thing you can love about spring, along come the first tender stalks of asparagus, the surest sign of the season, next to tulips. After a long winter hiatus, the first limbs of this wonderful vegetable are as welcome as the first warm rays of sun on winter-weary skin.

“Asparagus,” the name for this savory member of the lily family, comes from the Greek for “sprout” or “shoot.” Cultivation of asparagus began more than 2000 years ago in the eastern regions of the Mediterranean. Prized among the Greeks and Romans for its...

March 17th, 2015

Each January, we commit to getting healthy and fit. Then winter doldrums set in and we set our deeply-felt resolutions aside and curl up under a blanket on the sofa.

The spring comes and with it a renewed commitment to be our best (or perhaps it’s simply the deeply-held dread of taking off our layers and revealing what we have wrought over the winter months). For whatever reason, getting fit and spring go together like love and marriage.

As you move from inactive to active, your nutrition needs change. As you work out, you break down muscle that needs to be re-built to grow...

March 17th, 2015

As I write this editorial, it is an unseasonably cold, grey March day. I am beginning to wonder if I will ever see sun or be blissfully warm again. As I write, it’s snowing…again…outside my window. And yet, if I pay attention and stop whining about being cold, there is a freshness in the air that can only be identified as spring.

At this time of year, the entire world experiences a rebirth. From the blossoms pushing up through frozen soil to the sun gently kissing our pale winter skin, spring makes us feel alive. Our smiles seem to come more easily; our muscles relax as we...

March 16th, 2015

I can practically see your eyes rolling. It’s been 2 months of very cool social media with daily healthy tips, yummy recipes and some interesting information about our food and making healthier choices.

 

But now? Oh, yeah, baby. Time for the big guns.

 

Should we be eating meat? Not so much. I love you so I wish I could tell you there was good news about meat.

 

Despite what we see and hear in advertising, animal food is not vital to our lives and is damaging to our health and wellness.

 

Some stats: Almost half (49%) of American eat meat...

March 10th, 2015

It’s National Nutrition Month, thirty-one days dedicated to helping people make healthier choices in life. I see it as a time to refresh our commitment to wellness but also as a time to pay attention to the food we eat…and what’s in it.

 

We should be nervous about the future of our food…and asking a lot of questions…one of which is ‘What’s a GMO and why is it in my food?’

 

Plants or animals that have had their genetic makeup altered to exhibit traits that are not naturally theirs.

-From the glossary on the Monsanto website....

March 9th, 2015

Do you know what you’re really eating?

“Imagine if waiters told you the truth about your dinner order. They’d probably start like this:

“Hi folks! Thanks for dining with us tonight! We’ve got some delicious specials for you. Our featured pizza comes on a dough built partially from plastic foam; topped with human hair, duck feathers and the desiccated abdomens of beetles; and finished with a delicate dusting of silicon dioxide—you know it as sand. And for the kids, we have a yummy selection of ice creams blended with wood shavings and flavored with extract from the...

March 1st, 2015

With the herald of spring, we Americans also celebrate National Nutrition Month, thirty-one days encouraging everyone to (according to nationalnutritionmonth.org), “adopt eating and physical activity plans that are focused on consuming fewer calories, making informed food choices and getting daily exercise in order to achieve and maintain a healthy weight, reduce the risk of chronic disease and promote overall health.”

 

A noble purpose.

 

And with articles like “20 Ways to Enjoy More Fruits and Vegetables” the organization is certainly on the right track in...