So, I’m curious…
How has the recession affected your diet and food choices?
For me, as I wrote previously, I planned and have undertaken a shift to more beans, carrots, corn, and the like (you know, heartier stock) in order to keep costs down; the price on greens around here is often just outrageous.
What I didn’t anticipate was how strongly these foods and that other legume, the peanut (in butter form), would cause the ‘ole “carb cravings.” Still a healthy diet, mind you, but it’s made controlling calories all the more difficult.
In some ways, stress is likely a contributing factor as well. And yet, I’m having fun and doing what I want. It’s largely the same work (programming), except now it’s for my own and other entrepreneur’s projects rather than for a corporation and is more web-based than what I was doing at the j.o.b..
It’s also easy to see why there’s been a reported trend toward beer and away from wine and spirits. The reasons given in the aritcle where I read this in the latest Beer Advocate magazine attribute it to a money saving trend (though they point out wine and spirit drinkers don’t immediately jump to Bud, but instead to high end beers which are still less expensive). I blame it on the carbs! Just kidding… I think… a little.
Apropros the times, I thought you might enjoy this clip. There’s such truth in comedy, wouldn’t you agree?!
Check out Paul and Meredith’s new ebook. I don’t think these two ever waver on their calorie restriction!
It’s a sad day. Two of America’s greatest killers — cancer and heart disease — have today taken the lives of two of its (and the world’s) greatest stars, Farrah Fawcett (62) and Michael Jackson (50), respectively. Both cultural icons, both still young. May you rest in peace. No further words… only thoughts.
Two years and 20 minutes, that’s how long Jane Poynter spent in Biosphere 2 alongside Calorie Restriction (CRON) pioneer, Roy Walford and six others from 1991 to 1993.
Here’s her story as recounted at the recent TEDx event in California, the first of the new independently-run TED Talk offshoot seminars.
I hope you enjoy this bit of environmental and dietary history.
You’re going to be hearing a lot about this over the next couple of weeks: Raw food guru, David Wolfe, will soon be releasing what he’s calling “the culmination of my life’s work and research into how to help others live longer, look younger and feel better.” And, let’s just say has a ton of influential friends, like Kevin Gianni.
In between now and then, he’ll be sharing several videos, starting with the one he announced today on — apropos the times — how to boost your immunity.
One thing’s for sure, it’s entertaining as ever.
What I mean is, there are always several things I figuratively stand up and cheer in his presentations, as in the one above when he speaks of medicinal mushrooms.
Then, there are the other parts, when “ormus” and “grounding pads” start sprinkling the lexicon, that cause me to cringe and wonder if his main message is thus tainted. (Though, based on the comments under his video, people seem to eat it up.)
I’d like to hear how you’re reacting to the videos as he releases them. Please do come back and comment.
This video from a couple years ago recently made its way back to the fore (what an interesting, apparently, but not actually, oxymoronic, expression) over on the Eat-2-Live Yahoo! group when one of the list members stumbled upon this post on Mark Sutton’s blog.
While the gentleman’s comment at the end was cute(-sy), my first reaction to it wasn’t a laugh, but rather a “What?! Are you kidding? Why cut short such a fascinating debate?”
It seems to me, once we have the gist of healthy eating down (i.e., whole, plant-based foods, consumed in moderation) it’s exactly this kind of discussion that helps us fine-tune our diets.
I want to hear what you think…
Is such a to-and-fro constructive and informative or does it detract from and/or confuse the overall message?
Often when I’m out grocery shopping, I’ll swing by the condiments aisle just to get new flavor ideas. I really enjoy making homemade sauces, salsas, dressings, dips, etc.. (So much better to know exactly what’s in there and tweak to your taste.)
This last time, I had a hankering for some mustard. Not the florescent yellow kind, of course, but the gritty, real kind, with kick and character.
As is typical in this aisle, however, most are loaded with salt and sugar. So, even if I’m tempted to be lazy and just purchase a premade jar, I’m not nearly as tempted to eat it.
I decided, the goal would be a vegan honey mustard and imagined using maple syrup in its place and leaving out the salt entirely. Little did I know, it wouldn’t even require that.
In order to keep the sweetener to a minimum, I opted for the naturally sweet rice vinegar over apple cider or white wine vinegar. Using a mini-funnel, I combined the last of the mustard powder and some rice vinegar in an empty hot sauce bottle and shook it up. A little more vinegar to give it a thick pour and a taste to see how much maple syrup I’d be using. Here’s where I was shocked: none needed. It was deliciously hot and rounded out beautifully by the rice vinegar.
I’ll have to get some more mustard powder to experiment with more flavors, but this made for a great version 1.0.
Please, share your favorite homemade mustard recipes in the comments below. Looking forward to trying yours next!
Speaking of comments, I quietly added a new SunWarrior coupon code exclusively for my readers to that old post.
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