Krazy Kale

by Francine

photo via culinarytypes.blogspot.com

It's winter and in many areas of the world--winter vegetables rule the dinner table. As well they should. Packed with nutrients and amazing flavors, it makes so much sense to eat what is in season in your area--fresh and available to you without adding to the carbon footprint (in this case fuel necessary to transport the food your way). 

As a kid I remember eating kale as part of the notorious school lunch. It was canned. Even the thought of it now, so many years later, brings up that hideous tinny taste that had infiltrated the kale. So I grew up with a 'bad taste' in my mouth regarding kale. Fortunately I ate some fresh kale as an adult and I've loved it ever since--along with chard, beet tops, collard greens, spinach--i.e. all those amazing leafy greens. 

Let's zoom in on kale for a minute. In an article on webmd.com kale is referred to as the 'queen of greens' and one of the healthiest vegetable on the planet. (Maybe that school I went to as a kid had a dynamite dietician who was in the know about kale--but canned?!) The article goes on to say that "choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol." Now if that weren't enough (and it already is for me), here's what you get in one cup of glorious kale: 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium daily requirement, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It's also a good source of minerals copper, potassium, manganese, and phosphorus. 

The article on webmd.com is worth reading in its entirety and I urge you to do so, because there is a wealth of other information, including that kale interferes in calcium absorption (so don't eat it at the same time you're eating calcium-rich foods like yogourt, for instance). According to a study in American Journal of Clinical Nutrition, cited in that webmd article, eating a diet rich in the powerful antioxidant K "can reduce the overall risk of developing or dying from cancer." (K is also found in parsley, spinach, collard greens, and animal products such as cheese, btw.)

Sold on kale? Check out this delightful recipe from Alice Currah's blog, which includes kale AND . . . tofu!:

Kale Mabu Tofu

What you need:

• 1 tablespoon vegetable oil
• 1 – inch piece ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 pound ground pork sausage
• 1/2 pound medium firm tofu, cut in 3/4-inches cubes
• 2 tablespoons oyster flavor sauce
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 2 teaspoons Asian garlic chili sauce
• 1 cup chicken broth
• 4 cups baby kale leaves
• 2 tablespoons chopped scallions

How to make:

1. Add the vegetable oil to a large skillet or wok and heat on medium-low heat.
2. Add the ginger and garlic and sauté for about half a minute, just enough to soften the garlic and for it to be aromatic.
3. Add the pork, breaking it down with a wooden spoon, and cook until brown.
4. Increase the heat to medium-high and add the tofu.
5. In a small bowl, mix the oyster sauce, miso, soy sauce, and garlic chili sauce until completely mixed.
6. Add the sauce to the skillet. Stir the pork and tofu in the sauce and cook for 2 minutes, just enough time for the sauce to coat the sausage and absorb into the meat.
7. Stir in the chicken broth.
8. When the broth begins to bubble in a light simmer, add the kale leaves.
9. Stir the kale in the mabu tofu until it is barely wilted.
10. Transfer the mabu tofu and some broth over 2 or 3 brown rice bowls.
11. Top off with additional garlic chili sauce for more heat.
12. Garnish with scallions.

Sources:
http://savorysweetlife.com/2012/05/kale-mabo-tofu/
webmd.com

Get Corny

by Francine

photo via kellysluckyyou.com

Hope your holidays were fun, warm, and all the things that holidays should be. There's a reason people call it the holidaze, to be sure, however. I don't know. There's just something that happens around the last week of December--everyone buzzing around buying gifts, preparing for gatherings, meeting expectations, and somehow it's only natural that we are all seeking perfection--not so much in others, but in ourselves. And who is harder on themselves than we are ourselves, right?

Well, now that we're well ensconced in 2013 (such a strange sounding year, somehow), let's get cookin' with some down home cornmeal muffins. . . with a little tofu thrown in. Now the recipe calls for soft tofu, so it's best to use that kind. Tofu Yu tofu is fabulous for all kinds of dishes, but the tofu we make (unless it's a special order) is not the soft kind--the kind often referred to as 'silken' tofu. In this recipe, you can also use 'regular' tofu--just make sure it is not the firm type that Tofu Yu prides itself in, because it is the preferred consistency for so many Asian dishes.

A word(s) about cornmeal, according to yournutritiouschoices.com:

• Research has shown that yellow cornmeal is rich in antioxidants known to prevent cancer, macular degeneration and cardiovascular disease.
• The fiber in cornmeal helps promote colon health and prevent constipation.
• The fiber in cornmeal lowers cholesterol levels.
• Corn meal is gluten-free.
• Corn meal is beneficial for managing diabetes.

And did you know it's loaded with potassium (think controlling blood pressure), calcium (think strong bones and teeth), and vitamin A (good for the eyes).

Check out this very easy-to-make recipe:

Preheat oven to 425 F

Mix together:

2 cups cornmeal (organic)

2 cups unbleached (organic) whole wheat flour (or for slightly lighter muffins--a combination of white and whole wheat, OR pastry flour)

1 1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

Blend in a blender until smooth and creamy:

1/2 lb. soft tofu

1 1/2 cups water

Pour into bowl and then stir in:

1/4 cup oil

3 TB honey or molasses

Str the wet ingredients into the dry ingredients until moist. Fill oiled muffin tins 3/4 full. Bake for 15-20 minutes or until golden brown. Delicious served with cream cheese and preserves. And of course, a bit of butter melted inside a hot muffin is something that will melt the most dour frame of mind. 

Enjoy!

Resources:

Tofu Cookery by Louise Hagler

http://www.yournutritiouschoices.com

All Good Almond Salad

by Francine

photo via todayifoundout.com

Almonds are so nutritious. If you eat them regularly (just a daily handful or so), you're doing your body good. I start my day with a handful of almonds and a cup of piping hot green tea to which I've added half a lemon (skin on) and a tsp. of honey. On these chilly December mornings, I enjoy my tea and almonds while cozied up in bed--with my feline and canine relaxing alongside me. In fact, many a blog post have been compiled just that way. . .

We've got a nice recipe (two actually) here for you today. But let's start with a few of the many benefits of eating almonds:

Almonds help to increase the level of high density lipoproteins (HDL) and reduce the level of low density lipoproteins (LDL) in your blood. The mono-saturated fat, protein, and potassium (which helps to regulate blood pressure) contained in almonds are good for the heart. Vitamin E acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps to prevent heart attacks. (Magnesium also regulates the absorption of calcium and is involved in the structural integrity of bones and teeth.) According to livestrong.com, women need about 320 mg of magnesium per day, while men need 420 mg. Almonds are also a source of folic acid, helping to reduce the level of homocystein, which causes fatty plaque buildup in arteries. Folic acid is very important for pregnant women because it helps to reduce the incidence of birth defects in newborns.

Almonds are beneficial great for the skin. A massage with almond oil is often recommended for new born babies. Almonds improves the movement of food through the colon, thereby helping to prevent colon cancer by preventing constipation. Be sure to drink a fair amount of water (or herbal tea) after eating almonds.

In addition, almonds offer protection against diabetes: They help to reduct the rise in sugar and insulin levels after meals.

Believe it or not, these are only a few of the health benefits of almonds. And let's not forget how delicious they are--raw, toasted--plain or with tamari. NOTE: If you suffer from kidney or gall bladder problems, consult your doctor to learn whether or not almonds are good for you.

Now here's a tasty recipe using almonds:

Combine in a bowl:
1 1/2 lbs. tofu, cut in 1/2" cibes
3 TBs fresh lemon juice (or more to taste)
1/2 tsp. celery salt

Mix in:
1 1/2 cups celery, diced
1/3 cup green onion, minced
3/4 cup almonds, slivered and toasted
1/2 tsp. salt (if you use tamari almonds, you can eliminate the salt)

Blend together with:
1 1/2 cups tofu sour creme dressing (which follows).

When it's all blended, chill and serve to 4-6 delighted people.

Tofu Sour Creme dressing:

(The only way this recipe could be easier is if you opened a jar and poured it out.)


Combine in a blender:


1/2 lb. tofu
1/4 cup oil
1 TB lemon juice
1 1/2 tsp. sugar (or 1 tsp. agave)
1/2 tsp salt (or less, or none at all)


Blend unti smooth and creamy. Voila. That's it. Just add it to the salad and you're there!




Resources:
organicfacts.net
Tofu Cookery by Louise Hagler
livestrong.com

P-nutty Goodness

by Francine

photo via montebellowkitchens.com

Those ready-made pie shells are handy and usually readily available in your local markets. That said, there are a slew of interesting pie crusts you can make on your own. A friend of mine recently made one using spelt, ground up dried fruits, walnuts, and lots of cinnamon! And it was amazingly good. Now whatever your choice of crust, here's a yummy filling. And btw--you could use almond or cashew butter if you prefer. . .

Blend until smooth and creamy (in a blender or Cuisinart):
1 lb. tofu
3/4 cup peanut butter
1/2 cup honey
1/4 cup oil
1 tsp. vanilla
1/8 tsp. salt (optional)

Pour all that into a baked pie shell. Decorate with semi-sweet chocolate shavings or curls. You may want to throw in some raspberries as well. Freeze. The when you're ready to serve, thaw for about10 minutes beforehand.

Here's what livestrong.com has to say about the nutrition value of peanut butter:

"On average 1 tbs of peanut butter has about 90 calories, 9 g fat (about 80 percent of which are mono and poly-unsaturated), 4g protein and 1g fiber. The protein in peanut butter helps contribute towards your daily protein needs and it provides energy while helping to keep you feeling full. Peanut butter alone has some fiber, which will also add to the feeling of fullness and help regulate your bowels. But, if you eat peanut butter with a fruit or whole grain bread, such as some suggestions listed below, it can really boost your daily fiber intake.

"Peanut butter is rich in mono and poly-unsaturated fats, which are the "good," cholesterol lowering fats. While these fats have heart-protective benefits, they also are what make peanut butter a high calorie food. So, as with most delicious foods, moderation is key. A general guideline is to try to limit yourself to 2 tbsp, which weighs in at about 180 calories."

Sources:

Tofu Cookery by Louise Hagler
livestrong.com

Bisque it up a bit!

(with zucchini and TOFU!)

by Francine

photo via kimpereira.com

Early fall and not too soon to be thinking about (and making) soup. The flexibility and chameleon qualities of tofu play a major role in this recipe. Smooth and creamy, this zucchini bisque serves as a wonderful and healthy comfort food. Not to mention when you tell your friends and family that the 'creaming' agent is tofu, they'll hardly believe it. 

Don't underestimate the power of zucchini, btw. It aids in digestion, helps prevent constipation (which in turn helps prevent carcinogenic toxins from settling in the colon),  and zucchini helps maintain low blood sugar. It also helps lower cholesterol, provides an ample amount of magnesium, which is a mineral proven to reduce the risk of heart attack and stroke. And magnesium also helps to lower blood pressure

 Saute:
1/4 C oil
1 medium onion, chopped
1 1/2 lb. zucchini, sliced
salt to taste

Add to the sauteed veggies, cover, and simmer 20 minutes:
ground pepper to taste (I like a lot)
2 1/2 cups chicken or veggie stock
1/2 tsp. nutmeg 

Blend in a blender (or Cuisinart) until smooth and creamy:
1/2 lb. tofu (or just a little bit more)
2 TB oil (preferably olive)

Stir blended tofu mixture into sauteed veggies. Heat, but avoid boiling. You can top with a delightful concoction that mimics bacon bits (yes, we know--bad stuff, but the tofu version isn't bad at all and you don't need to use that much of it, if you're concerned about the sodium content):

Mix together in a skillet:
1/2 lb. tofu, crumbled
1/4 tamari (use the low-sodium kind and the reality is you can use less than 1/4 cup)
a clove or two of garlic, crushed
TB sugar (optional)
1/2 tsp. ginger
1/4 tsp. black pepper
2 TB oil (preferably olive)
2 TB water

Simply cook all this slowly (stirring often) until the moisture is gone and the tofu is brown and crunchy. Be careful not to burn. It's very easy to do. Be sure to use relatively low heat.

Source:
Tofu Cookery, by Louise Hagler
healthdiaries.com

Greek (tofu) salad

by Francine

photo via greenmarketrecipes.com

Simple,  tasty, and nutritious, this salad is sure to please. One of the reasons we love it is because of the dominant ingredient--tomatoes. Choose your favorite--any variety (mix them up!), but if Heirloom tomatoes are available, be sure to include some of those in the mix. The silken texture and juiciness works so well with olive oil and vinegar. 

The tomato is a nutritious fruit commonly used as a vegetable. It comes to us from the ancient Mayans. The vegetable has incredible phyto-chemical properties with more health-benefiting properties than those found in apples. Tomatoes are an excellent source of antioxidants, dietary fiber, minerals, and vitamins. The fruit is often recommend  in cholesterol-controlling and weight-reduction programs. Antioxidants present in tomatoes help protect against cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors.

Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps control a healthy heart rate and blood pressure. Also, keep in mind that some blood-pressure medications actually have a tendency to decrease the potassium in our bodies. So maintaining healthy levels of potassium in our bodies through the foods we eat is especially important if you're taking one those drugs. (Speak to your doctor or pharmacist about this.)

Dressing
Mix together: 

1/2 cup olive oil
1/4 cup wine vinegar (or Balsamic)
salt to taste
juice of one lemon
1 tsp. basil
1/2 tsp. black pepper
1/2 tsp. oregano 

Pour the dressing over:
1 lb, tofu, cut in 3/4" cubes

Marinate for at least 1 hour, stirring occasionally

Wash, core, and cut into wedges:
3 fresh tomatoes

Wash and slice thin:
3 cucumbers

Add these to the marinated tofu along with:
1/2 large red onion, chopped
1 cup Greek or black olives

Toss and serve on a bed of lettuce.

Resources:

Nutrition and You

 

Why I Eat Tofu

 by Francine

photo via whitesagelanding.net

Not that you asked, but I'll tell you.

Tofu is easy to digest. The fiber has been removed and there it is--the off-white creamy block of stuff that willingly and easily picks up its surrounding flavors.

Most soy-foods, including tofu, help to reduce cholesterol. How? By helping to maintain the level of good HDL It does this by lowering the levels of bad LDL cholesterol. Tofu even helps to absorb the cholesterol you've ingested from other foods!

Tofu is rich in isoflavones, which reduce the risk of osteoporosis (the B-vitamins in tofu contribute to this too), breast cancer (and for men--prostrate cancer).

And then of course there's the lazy factor. When I get home from work, I can easily mash it, slice and saute it, cube it and throw it into a stir-fry. No big deal. As much as I love to eat and enjoy preparing 'semi' lavish meals, usually when I get home from work--I just want to EAT, sip a glass of wine, and relax. A bit of tofu takes care of the protein element and gives me something to work with--quick and easy. Tofu goes SO well with vegetables of all kinds. And remember you can mix it with other (more expensive proteins). I love to make a stir-fry with shrimp or chicken as well as tofu.

And let's not forget the price tag. Compared to other proteins, tofu is ridiculously inexpensive. And a little bit goes a long way. Meaning that all you need is a small amount to fulfill your protein requirement for a meal.

If you don't use up the package (i.e. if you're cooking just for you), be sure to put the unused portion in a container and cover the tofu with fresh cold water. If you don't use the leftover tofu the next day, replace the water. You can do this a few days. But I recommend not letting tofu (unpacked) sit in your refrigerator for longer than two or three days. After that, the texture starts to change. It can get a bit slimy and the color starts to yellow. And of course the taste starts to change. . .

Resources:

squido.com

Chives - A-K

by Francine

photo via redcook.net

My mom, who is Roumanian, but who moved to France when she was five and considers herself French, loves chives. In fact, she loves everything in the allium family, as do the French in general. I used to hate when she had onions, because as a child I hated them. And just like garlic--when someone is eating them and you're not--let's face it--their breath STINKS! I used to give her a hard time when I saw her eating her onion and sardine sandwiches, which of course now I realize are jam-packed with all kinds of amazing nutrition. Anyway, mom--if you happen to be reading this, know that I love you and have grown to appreciate many of what I used to consider less than appealing eating habits. (Although the raw ground beef topped with a raw egg is still in the same category it used to be--Ewwww!)

Interesting little tidbit about chives (particularly interesting if you are a gardener): Chives are beneficial to rose bushes, since they emit an odor which discourages aphids. I love this sort of thing as it pertains to growing. People into organic and biodynamic farming have devoted themselves to learning the natural ways to prevent "pests" and to work in harmony with plants and animals to grow healthily and bountifully.

As usual--when you eat fresh produce from the earth in the form of greens, roots, etc.(especially if it has been grown free of pesticides, sustainably, etc) --you're doing yourself a big favor. Not just in flavor, but in health benefits. And eating chives is no exception.  

Allium herbs were popular among the Egyptians, Greeks and Romans. The strong odor, so typical of these herbs, is due to a variety of sulfur compounds, such as alkyl sulfoxides and allyl sulfides. These are all reported to have beneficial effects on the circulatory, digestive and respiratory systems. 

I found these interesting attributes on nutrition-and-you.com and the vegetarian nutrition link listed below:

• Like in scallions, they contain more plant derived dietary fiber than fellow allium members like onions, shallots, leeks. . . etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended levels of dietary fiber.
  
• Like other allium members, they too possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting etc). Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
  
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
  
• Chives have exceptionally more vitamin A than any other allium family member vegetables.100 g of fresh leaves contain 4353 IU of vitamin-A or 145% of daily recommended levels. In addition, their green leaves have other flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein. Together, they help body protect from lung and oral cavity cancers.
  
• They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.
  
• Fresh chives are rich source of folates.100 g fresh leaves provide 105 µg or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies.
  
• Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions. 
  
  Population studies have shown that a higher intake of allium vegetables is associated with a reduced risk of several types of cancers. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids. 
  
  Like most herbs (dare I say all?) chives are best when fresh--more flavor, more nutrition. Personally I love sauteed tofu and use it as a base for so many meals. Try some tofu sprinkled generously with chopped chives. (Add a little cilantro while you're at it. . . Go crazy!)
  
  
  Resources:
  http://www.nutrition-and-you.com
  http://www.vegetarian-nutrition.info/herbs/chives.php
  
  

What do onions, prebiotics, and HDLs have in common?

by Francine

photo via msnsymbols.com

We keep on hearing about HDLs and LDLs. I used to get them mixed up as to which was good and which was bad. Now I remember easily because I associate the good lipoproteins with the word "high" and the bad ones with "low"--as in feeling high or feeling low.

According to an article on Body Ecology

• HDL (high density lipoprotein) is known as the"good" cholesterol because it can remove cholesterol from your arteries and take it back to your liver to be processed.
• The higher your HDL levels, the lower your risk for heart disease.
• LDL (low density lipoprotein) is commonly called the "bad" cholesterol and is a good indicator of your risk for fatal heart attacks, stroke, and heart disease. Low LDL cholesterol levels are desirable to prevent disease.

Now as you know, doctors are paying more attention to HDL levels these days than they used to. A high count here can compensate for an overall high count of cholesterol.

And interestingly enough, prebiotics play an important role. Prebiotics are indigestible food ingredients that stimulate the growth and maintenance of beneficial gut microbiota. 


According to priog.org, here are the top food sources of prebiotics (keep in mind these are percentages found in the item per gram--meaning you'd have to have a ton of some of these to get the desirable amount of daily prebiotics into your system. To put it in perspective--eating over a pound of bananas?? Don't think so. This is why many people choose to take a prebiotic-rich supplement.):

1. Raw Chicory root: 64.6% prebiotic fiber by weight
2. Raw Jerusalem artichoke: 31.5% prebiotics by weight
          (NOTE: Jerusalem artichoke is NOT the common green globe artichoke)
3. Raw Dandelion greens: 24.3% prebiotic fiber by weight
4. Raw Garlic: 17.5% prebiotics by weight
5. Raw Leek: 11.7% prebiotic fiber by weight
6. Raw Onion: 8.6% prebiotics by weight
7. Cooked Onion: 5% prebiotic fiber by weight
8. Raw Asparagus: 5% prebiotics by weight
9. Raw Wheat bran: 5% prebiotic fiber by weight
10. Whole Wheat flour, baked: 4.8% prebiotics by weight
11. Raw Banana: 1% prebiotic fiber by weight.

Prebiotics is just one of many ways to improve your heart health through raising your HDLs. According to the Mayo Clinic, some of the most beneficial foods are:

• Whole grains, such as oatmeal, oat bran and whole-wheat products
• Nuts, such as walnuts, almonds and brazil nuts
• Plant sterols such as beta-sitosterol and -sitostanol (typically found in margarine spreads such as Promise activ or Benecol)
• Omega-3 fatty acids, such as fatty fish, fish oil supplements, flaxseeds and flaxseed oil

In addition, the Mayo diet includes the recommendation to eat healthier fats: "Avoid foods that contain saturated and trans fats, which raise LDL cholesterol and damage your blood vessels." 25 - 35% of your total daily calories can come from fat, but only 7% from saturated fat. "Nuts, fish and other foods containing omega-3 fatty acids are other good choices for improving your LDL cholesterol to HDL cholesterol ratio."

And of course tofu. . . According to http://www.livestrong.com: "Not only are you reducing your intake of saturated fat, which is known to increase LDL and lower HDL, but soy is also rich in heart-healthy fats, including both monounsaturated and polyunsaturated fats. A cup of tofu provides more than 4 g of monounsaturated fat and more than 12 g of polyunsaturated fat."

Sources:
Mark's Daily Apple
Body Ecology
priog.org
Mayo Clinic
livestrong.com

Coconut oil for cooking? Absolutely yes!

by Francine

From a 2011 article in the New York Times:

photo via fatcult.com

"Two groups have helped give coconut oil its sparkly new makeover. One is made up of scientists, many of whom are backtracking on the worst accusations against coconut oil. And the other is the growing number of vegans, who rely on it as a sweet vegetable fat that is solid at room temperature and can create flaky pie crusts, crumbly scones and fluffy cupcake icings, all without butter."

David Wolfe in his book, Superfoods, tells us that coconut oil and cream have been used since the dawn of history. He lists benefits from lessening the symptoms of hypoglycemia and improving the utilization of blood sugar to improving the absorption of calcium and magnesium, supporting healthy cholesterol formation in the liver, and helping to regulate and support healthy hormone production.

Wolfe points out that if you compare coconut oil to other fat sources of the same weight--coconut oil has fewer calories. What's given it its bad name in the past is the fact that it is high in saturated fat. And we've been told by doctors and nutritionist to avoid saturated fat like the plague--especially if we suffer from high cholesterol! But what's important to note is the kind of saturated fat we're talking about here. Coconut oil contains mostly medium-chain fatty acids (as opposed to long-chain as is found so pronouncedly in meat). And that means that the body can metabolize coconut oil quickly and efficiently--converting it to energy.

Wolfe and other nutritional experts, including Marisa Moore, a spokeswoman for the American Dietetic Association, have undergone a significant turnaround re: coconut oil in recent years. "The main saturated fat in coconut oil is lauric acid,"says Moore, "a medium chain fatty acid. Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two."

 The fact that coconut oil is the most stable of any known butter or oil at high temperatures makes it a favorite for cooking. Coconut oil doe not form polymerized oils or dangerous trans-fatty acids and interestingly enough--that is actually because it is a saturated fat. Says Wolfe, "Due to its complete saturation, coconut is superior to even olive oil as a cooking oil."

It is generally recommended that you purchase coconut oil that is packaged in glass, rather than plastic, because plastics may leach into coconut oil dues its solvency. Wolfe urges that the oil is raw, cold-pressed, and he advocates amber rather than clear jars. This is because butters and oils are light-sensitive and can be damaged by light.

Going Ginger. . .

photo courtesy joyfulbelly.com

Ginger in slices, powdered, or however else you like it (I've taken the root and bitten off bites to prevent motion sickness on a trip to and from France and it works!)--is not only tasty, but extremely beneficial healthwise.

Take a look:

It helps eliminate congestion. So go right ahead and add a slice or two to your lemon toddy (half to a whole lemon squeezed and added to a cup of hot water and honey). Not only does it add yet another element of cold-fighting benefits, it also tastes great. The zing in ginger brings out the flavors of the lemon and honey.

According to this article in boost-immune-system-naturally.com, this amazing root is anti-bacterial (even killing salmonella), contains anti-inflammatory agents, combats chills and fevers, has been shown to fight some cancers (breast, ovarian, colorectal carcinoma) and a host of other disorders.

It lowers blood cholesterol levels, stimulates circulation, has natural blood-thinning properties, and is therapeutic in the treatment of high blood pressure. So do you think that this tasty food may just be a blessing as it pertains to heart disease and stroke?

It also helps relieve headaches, reduces severity of post chemotherapy nausea, supports good kidney health, helps with morning sickness, and even promotes menstrual regularity.

The above is just a sample of all the purported health benefits. You can read more about it on the website cited above as well as many other resources, including:  healthbenefitsofginger.com/ and whfoods.comwhfoods.com.

So what does ginger contain to be able to support so many aspects of our health? Well, it's high in potassium (which supports healthy blood pressure), it contains manganese (protects lining of heart, blood vessels), it helps assimilate calcium, and it contains iron, zinc, beta-carotene as well as vitamins A, C, E, and B-complex.

So next time you make a stir-fry, or broil salmon or chicken, or make a pot of tea, mash up some sweet potatoes, make a tasty and beneficial soup. . . add a bit of ginger (fresh is always best, but powdered is just fine) and know you're doing your body (and taste buds) good.

Did you know that certain foods are antibiotic?

photo via tradekey.com

We've all had doctors prescribe antibiotics to combat various ailments from a skin infection to bronchial conditions. Antibiotics are powerful drugs that are designed to kill harmful bacteria in our bodies. The downside to these drugs, however, is that in the process of doing what they were meant to do, they also do something else: they kill off some good bacteria, leaving our bodies depleted of living microflora that support our immune system. The interesting thing about foods with natural antibiotic properties, is that do not function in the same way. They seem to target specific types of bacteria, leaving the good ones alone. . .

Thanks in large part to Delia Quigley's article that appeared in care2.com. 

Garlic and onions
In addition to fighting off colds and flu (which both garlic and onion are know for), onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body. Garlic help prevent yeast infections and combat viral conditions. In addition, it is attributed with freeing the arteries from plaque, thereby helping to lower cholesterol and maintaining a healthy heart.

Honey
So delicious a treat, honey has been used to treat wounds (probably because of an  it contains that releases hydrogen peroxide and prohibits the growth of certain bacteria). In addition, Chinese medicine tells us that honey "harmonizes" with the liver, neutralizes toxins, and relieves pain.

Cabbage
The sulfur compounds in cabbage fight cancer and believe it or not--a mere cup of cabbage provides you with 75% of your daily requirement of vitamin C. In addition, the care2.com article tells us that raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.

Fermented Foods
That means foods that replace valuable microflora that are destroyed in our digestive systems. Try some sauerkraut (unpasteurized). And by the way, cabbage is only one of the powerful group of foods we call cruciferous vegetables (others are broccoli, kale, cauliflower and Brussels sprouts).

Herbs
Cinnamon, cloves, oregano, cumin, thyme, mint, basil, dill parsley. . . so many. Chances are good that whatever herb you add to your food, you're doing yourself a health as well as taste favor!

What's In There, Anyway?

via thevegetariantree.blogspot.com

Tofu--white, bland, weird, fabulous. . . the chameleon, the wonder, the blob. You name it. I was looking around for an article that discussed all the nutritional aspects of tofu and came up with something you may find interesting via About.com:

Protein content in tofu:

One half-cup serving of raw firm tofu contains 10.1 grams of protein. The recommended daily intake is 56 grams for most men and 46 for most women. A half-cup of tofu is approximately 4 oz by weight, or just under 1/3 of the average sized 14 oz package of tofu. By comparison, 1/2 cup dairy milk contains 5.1 grams of protein, one 3 oz egg contains 6 grams and 4 oz ground beef contains about 26 grams of protein. Tofu is an excellent source of vegetarian protein.

Calories in tofu:

One half-cup serving of raw firm tofu contains 94 calories. By comparison, 4 oz ground beef contains 331 calories, 1/2 cup of 2% milk has 60 calories and 4 oz of cheese packs 320 calories.

Protein versus calories in tofu:

Tofu is low in calories for the vegetarian protein it packs in. Here's how it compares to a few other foods. For each 100 calorie serving, tofu contains 11 grams of protein. By comparison, 100 calories of ground beef provides 8.9 grams of protein, and a 100 calorie serving of cheese contains 6.2 grams.

Fat and cholesterol content in tofu:

One half-cup serving of raw firm tofu contains 5 grams of fat. Low fat tofu is also commercially available, and contains 1.5 grams of fat perserving. 4 oz of beef packs a whopping 15 grams of fat, and one egg contains 5.5 grams of fat. Tofu is a cholesterol-free food , as are all plant-based foods. By comparison, a half-cup of 2% milk contains 9 mg of cholesterol, 4 oz of fish contains 75-100 mg of cholesterol and 4 oz ground beef contains about 113 mg cholesterol.

Calcium:

One half-cup serving of firm tofu contains about 227 mg of calcium or about 22% of the RDA. Tofu may contain a little bit less calcium depending on the brand and the way it was made so be sure to read the label if you're concerned. Silken tofu contains approximately 133 mg, again depending on the brand.

Iron:

One half-cup serving of firm tofu contains about 1.82 mg of iron, though this can vary greatly, depending on the brand. The RDA for women is 18 mg, and 8 mg for men.

Apple Time

It's certainly Fall. With leaves of many colors blowing across the street. Bundling up with knitted scarves and woolen hats. Boots, gloves, a sip of hot apple cider. . .

photo via lockportemmanuelumc.org

APPLES - Remember the old "An apple a day keeps the doctor away."? Well whoever came up with that (maybe a physician) definitely knew what they were talking about. According to an article in whole health, Kristin Kirkpatrick, R.D. wellness manager at the Cleveland Clinic Wellness Institute, suggests looking for the darkest apples in the bunch. Those are the ones that are the healthiest for you. So pick a Red Delicious over a Golden Delicious. And whatever you do, don't remove the peel. If you do, you're stripping this wonder fruit of valuable fiber and antioxidants.

Be sure to choose organic, as apples are high on the list of produce that is heavily sprayed with pesticide. By the way, the antioxidant quercetin is the kind that apples hold within their tasty selves. This protects against heart disease and asthma. And the soluble fiber lowers cholesterol. So go ahead--have an apple a day. In fact, have two. And think applesauce or sauteed apples as a side dish to sauteed tofu. Mix together with a bit of cinnamon and a dash of cardamon for a hint of India. 

Natural Companions--Children and Soy

We want to do our best for our children and often this is just as difficult as it is to do for ourselves amidst all the conflicting information.  "A growing child needs meat." "Humans don't need meat at all." "Tofu doesn't have the nutrients kids need." Etc., etc. The National Health and Nutrition Examination Survey (NHANES) performed several years ago looked at the most common soy foods that children and adolescents eat--namely soy burgers, soy-based energy bars, and soy milk. In an article published in soyconnection.com, Reed Mangels, PhD, RD, LDN reports that in 2011 ". . . 37% of Americans reported that they consume soy foods or soy beverages at least once per month in comparison to approximately 32% in 2006." He goes on to assume that if the adults are eating these amounts, it's very likely that they are serving their children soy products as well.

image from kblog.lunchboxbunch.com

So let's take a look at some of the other points Dr. Mangels makes in his article devoted to issues related to children and soy. Apparently the phytic acid and protein in soy can inhibit zinc and iron in children. Now at first glance that seems like a good case for skipping the soy and giving your child just meat, which happens to be an excellent provider of zinc and iron. But that's not actually the case. "Iron bioavailability from soy may be higher than expected, however, the majority of iron in soy is in the form of ferritin which appears to be highly bioavailable."And over time 'partial' substitution of soy for meat did not appear to compromise iron absorption at all. And don't forget that although meat is truly high in protein, iron, etc., it is also high in fat--and not the good kind like the one found in nuts, avocados, olive oil, etc.

Soy protein has repeatedly been shown to be a major benefit when it comes to fighting dangerous cholesterol levels--not just in adults, but in children as well--promoting healthy levels of HDL (where we want to see the numbers high), LDL (where we want to see the numbers low), and triglyceride levels (where low figures are also what we're after). Many adults are under the impression is a concern only in later years, but is not the case, particularly in families where cholesterol issues are genetic.

Here's a statistic to take note of: "Soy intake during childhood and adolescence is associated with as much as a 60% lower risk of breast cancer later in life."In fact, Mangels goes on to say that this positive effect of eating soy as children appears to be even stronger than eating it as an adult, but that studies still need to confirm this.

Soy products are allowed in the National School Lunch Program and the USDA has approved the substitution of soy-based beverages that meet specified nutrient level.

Read more: Soy Can Supply Key Nutrients to Children and Adolescents

Tofu French Toast

photo from the Care 2 site

(Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002), this recipe appeared on the Care2 website.)

Since my daughter and I are planning to share French toast with blueberries and a generous pour of maple syrup--it IS Christmas after all and it's not a day to hold back--this recipe caught my eye. This vegan version has no eggs or milk, but is laden with tasty protein! And if you're a cinnamon-lover like I am, you can always put in way more cinnamon than the recipe calls for. BTW- cinnamon lowers both blood pressure and cholesterol and some studies indicate that it lowers blood sugar as well.

INGREDIENTS
8 slices vegan French bread (a couple of days old is best, ed note: and if you're not vegan, you can choose any type of bread you want--including Challah--with or without egg--which is awesome for French toast)
1 cup whole wheat flour (ed note: the pastry version, which is lighter)
2 cups soy or rice milk
4 tablespoons tofu
2 teaspoons cinnamon (ed note: consider this a minimum quantity)
1 teaspoon vanilla
2 tablespoons vegetable shortening

1. In a blender, blend all ingredients except the shortening and bread. Transfer the mixture to a bowl and dip the bread in, covering both sides.

2. Melt the shortening in a pan and place dipped bread in pan. Add extra cinnamon on top.

3. Brown on both sides. Serve topped with fresh fruit or maple syrup.

Serves 2.