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Archive for May, 2009

The “Best” Diet?

Friday, May 29th, 2009

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.

It’s from the Healthy Lifestyle Expo 2006 and features John McDougall, Joel Fuhrman, and several other lime-light panel members including, Caldwell Esselstyn (the first and last of whom, incidentally, endorsed Vegan Done Light). :)
 

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?

Homemade Mustard

Wednesday, May 20th, 2009

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.
 

Stress Trends By State

Tuesday, May 12th, 2009

I found this recent article in the American Journal of Preventive Medicine to be rather interesting. It analyzed the results of studies on what’s known as Frequent Mental Distress (FMD) for two historical periods, 1993-2001 and 2003-2006, and compared them for trends.

I’ve been fascinated with psychology lately. While that’s always been the case, it’s been understandably rekindled and pronounced these days due to my current circumstances and the economic and societal climate in general.

Here’s the Full-Text.

A couple noteworthy images and a definition follow for the skimmers.

They could have picked prettier colors, eh? ;)


 

The first graphic shows the latest study period, the second the trend versus the 1993-2001 timeframe. (Note, both time blocks compared in the paper came before the recession.)

So, what are we looking at here? What is FMD? The article defines Frequent Mental Distress as having 14 or more Mentally Unhealthy Days (MUDs) in the previous 30 days! Ouch.

 


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Quick Vegan Stir Fry

Sunday, May 3rd, 2009

Whipped this up for lunch and just had to share!

  • 7 oz mung bean sprouts

  • 3.5 oz chopped broccoli
  • 1/2 small red onion
  • 2 cloves garlic
  • 1 carrot, sliced
  • 1 honking (14 oz) tomato
  • 2 Thai peppers
  • 1 Tb balsamic vinegar
  • dash of Chinese 5 spice
  • sprinkle of brewer’s yeast

After rinsing the sprouts, they start out with a fair amount of water, so I start those on medium to let some evaporate. Then, I add all the other chopped and/or diced ingredients and turn it up to high for a couple minutes to get the sprouts brown and the rest steamed. Splash some balsamic vinegar toward the end and sprinkle with the Chinese 5-spice and brewer’s yeast for a cheesy flavor (near as I recall it), and ENJOY! :)


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