Healthy Lifestyle Blog

I love kale. I grew up loving kale. My mother used to make kale soup (not my favorite) and then she’d take the cooked kale and prepare it with garlic and eggs, and I just couldn’t get enough of it. I no longer eat eggs, but kale is still a staple.

It is easy to grow, and I have had kale winter over in southern Vermont for 3 years. Sadly last year the kale plants became infested with aphids and I had to pull them out. I now have some new plants growing and look forward to harvesting some for smoothies, salads and kale chips.

Curly Kale in the Garden

Kale likes cool weather, but I have never had a problem growing it in the northeast throughout the summer. I have even seen it growing as an ornamental (and I’m not referring to the plant that is in a tight head for that purpose), planted among flowers. The curly green leaves add much beauty to the beds, and then you can eat it!

I typically add some kale to my smoothies and soups. Here’s a recipe for a creamy kale salad. Because kale may be difficult to digest raw, it is best to massage it with salt and an acid (in this recipe I use lemon juice) until it “cooks.” The salt and acid break down the cellulose walls and make it more digestible.

Creamy Kale

1 large bunch of kale
1-2 tomatoes
1-2 lemons
2 ripe avocados
Himalayan or Celtic sea salt
Extra virgin olive oil (optional – drizzle in if too dry)
Optional: cayenne, scallions or onions

1. Strip kale off the stems, then cut or tear into small pieces (you may save the stems for juicing). Or, use a food processor for this, pulsing gently in small batches. Do not liquefy the kale.
2. Sprinkle with some salt and hand process, massaging the kale until it takes on a cooked appearance. It will greatly reduce in volume. The salt actually cooks the kale by breaking down the cell walls.
3. Squeeze one or two lemons onto the kale and massage again. The acid in the lemon juice will continue “cooking” the kale.
4. Cut the avocados in half and score in a criss-cross fashion. Scoop out with a spoon and mix it thoroughly with your hands, “smooshing” (a special culinary term) it well to create a creamy texture. (Kids love to do this!) For a chunkier salad, reserve half an avocado and toss in without smooshing.
5. Toss in the diced tomatoes, and the (optional) chopped scallions and cayenne.

Dark, leafy greens are among nature’s most beneficial foods. Kale is a great food if you’re looking to protect your health and enjoy a delicious food at the same time. The phytonutrients in cruciferous vegetables such as kale kelp detoxify cells, clearing free radicals and potential carcinogens, which may be why cruciferous vegetables appear to be able to lessen the occurrence of a wide variety of cancers and also provide significant cardiovascular benefits as well. Studies consistently show that diets high in cruciferous vegetables are associated with lower incidence of a variety of cancers, including lung, colon, bladder, breast and ovarian cancer.  Kale is also known for its carotenoids, which prevent damage to the eyes from excessive exposure to ultraviolet light, offering a protective effect against cataracts. Kale is an excellent source of traditional nutrients, as well, including vitamins A, C, B, and manganese and a good source of dietary fiber, calcium, copper, and potassium. The benefits go on… Kale is helpful for immune support, reducing inflammatory conditions such as asthma and arthritis, preventing colds and recurrent ear infections. Kale is also a very good source of calcium, important for bone health, and vitamin E, shown to slow the loss of mental function. The combination of vitamins, minerals and phytonutrients makes kale a health superstar!

Nutrition information source: World’s Healthiest Foods

When I tell people that my mother had two sisters who were centenarians, and that she was with us until one week shy of her 98th birthday, most respond that I must have great genes. For a long time I believed that to be the case, but have learned that a nourishing lifestyle is far more important than genes.

Bruce Lipton, in “Biology of Belief,” demonstrates that cellular environment can control cell function, and states that genes only account for about 5% of disease. After reading John Robbins’ book, “Healthy at 100,” and listening to Dan Buettner’s TED talk, “How to Live to be 100+,” the impact of lifestyle on longevity has become even more clear to me.

Both Robbins and Buettner studied societies where longevity is prevalent, and came to similar conclusions. Yes, a nourishing diet is important (typically plant-based), as is exercise (usually integrated into daily life). But to me the most compelling factor that contributes to longevity is social and spiritual nourishment. In each of the communities that are noted for longevity, the the elders are respected, valued and celebrated; they are connected to family and friends; and they are also connected to purpose, the reason they wake up in the morning. Do you know what your purpose is?

For the past four years I have attended RISE, the BraveHeart Women annual gathering of women from all around the world. These five days in California nourish me. They connect me with a community of amazing women and provide the spiritual and social nourishment that helps me transform. I wouldn’t miss it.

Isn’t it time to live a life that nourishes YOU?

RISE is sold out but I purchased a block of tickets and still have a few left at a VERY discounted price. Call Marilyn for details – 802-254-9121.

Water… Essential for Life

Our bodies are comprised of about 60% water. It is no wonder that we cannot live for more than a few days without it. Yet humans continue to waste and contaminate the very water that we rely on for life.

There are many threats to our water supply, whether accidental, a result of industry or deliberate introduction of contaminants supposedly for the public good. Industrial threats include fracking (wastes millions of gallons per well and contaminates ground water with chemicals), oil spills, nuclear accidents (Fukishima is still leaking billions of gallons of radioactive water into the Pacific), runoff from farms (includes animal waste, pesticides and fertilizers), and dumping toxic waste into waterways.

Our government deliberately adds chemicals to public water supplies at so-called safe levels. One such chemical, fluoride, accumulates in the body, so it is likely that a person who drinks a lot of fluoridated water have much higher levels of this toxic industrial waste in his/her body. Fluoridated water is used in the preparation of many beverages and foods, so even if the municipal water is not fluoridated, it is difficult to avoid this chemical.

So what can we do to maintain health in light of such contamination of our water?

• Drink filtered water. Many contaminants are removed from water with standard filtration. Fluoride is more difficult. One of the few ways to filter it out is with Reverse Osmosis, but that also removes the dissolved minerals that are healthful. Adding a pinch of Himalayan salt replaces some of those minerals.
• Eat organic fruits and vegetables. Much of the water we consume comes from our food. Fresh fruits and vegetables provide water in a delicious package.
• Avoid processed foods. Most processed foods contain contaminants from the water used in processing.
• Have pleasant, loving thoughts. This might sound silly, but Dr. Masaru Emoto demonstrated in his experiments that water samples, when frozen and examined under a microscope while still frozen, appear very different when different music or words are directed at it, or when it comes from different sources. Here are two photos with different phrases:

"Thank You"

"You Disgust Me"

Considering that our bodies are mostly water, wouldn’t you rather nourish yourself with kind loving thoughts and words?

As we enter the 2012 gift-giving season, it is a good time to go inside and recognize the gifts that reside deep in your heart and soul. Rather than succumb to the incessant commercialism, take a few moments to go deep inside and recognize the gifts you have to offer.

One practice that I find very helpful is to start by making a gratitude list. In making your list, consider not only those things that are external, but what are the qualities that reside within YOU that you are grateful for? Is it your compassion, patience, intelligence, beauty, skill, listening ability, consciousness…? What gifts do you have that you can share with others?

All too often we run out to the store to purchase a gift for a special person, when the true gifts we have to offer are within ourselves. Consider alternatives to giving material things that eventually will end up in the waste stream. Your inner gifts are priceless, and can last a lifetime.

Summertime is the best time of the year for enjoying healthy locally grown produce. Here on Long Island there are increasing numbers of farmers markets, where you can find an abundance of fresh fruits and vegetables, as well as other locally produced goods.

I love the Brattleboro Farmers Market where I can chat with local farmers, purchase freshly harvested veggies and fruits or plants to add to my garden, enjoy a delicious homemade lunch, browse the handcrafted items and maybe even buy a gift or two, enjoy some live music and watch the children in the sandbox. Whenever I am in Vermont, I make a point of spending some time at the Farmers Market. New farmers markets are cropping up all over the country. To find one near you just visit http://www.localharvest.org/farmers-markets/.

Another option for enjoying the local harvest is to become a member of a CSA (Community Supported Agriculture). CSA members support local farms by prepaying for a share of the harvest, and in return they receive a weekly share of the harvest – vegetables, fruits, herbs, and/or flowers. It’s a great way to try new foods while supporting local farms, your health and the environment.

If you are transitioning to a mostly raw plant-based lifestyle, summer is a great time to do so. Enjoy your bigger meals early in the day, and save dinner for something light. I typically start my day with a bowl of fresh fruit or a delicious smoothie. For lunch I enjoy a huge salad dressed with freshly squeezed lemon. I often add some hemp or sunflower seeds, or some diced avocado, for a healthy fat. If I am hungry for dinner, it is usually something light.

I often hear from friends about how they can’t believe how much they ate at a holiday event. They complain about feeling sluggish, gaining weight and wonder how I survive the holidays.

Rather than survive, I would rather thrive! So  I have a few strategies that help me feel great throughout the season.

• Bring a delicious healthy dish to share. This way you know there will be at least one thing that you will eat and you can show others how delicious your healthy lifestyle is!
• Eat something whole and nutritious so that you won’t be hungry at the party.
• Focus on socializing and connecting with friends and family rather than eating.
• Decide ahead of time which foods you choose NOT to eat. As a vegan, it’s easy, since much of what you find on the buffet table typically contains some animal products. I don’t feel deprived, though, because I have already eaten something before leaving home, and I brought a dish that I love!
• Commit to only one dessert. Or, if you must, a small taste of two. Choose wisely!

When it comes to gift-giving, try to be mindful in your choices. Check out my previous post on Mindful Gift-Giving for ideas.

In honor of Interdependence Day, I prepared a green smoothie to represent the wonderful abundance our earth provides for us.

You may recall my Garden of Weedin’ from last summer. This year, I heavily mulched the garden, and I planted it on Memorial Day. When when I returned after a month (I live in NY and my garden is in VT) there were weeds, but it was certainly manageable.

One of the most abundant weeds that I found is commonly known as lemon clover. I remember a housemate who would pick it and eat it right from the garden, so rather than discard the mounds of lemon clover, I decided to make something with it. At first I thought I’d make a pesto, but as I worked in the hot sun, a frozen dessert seemed more appropriate. Here’s a video showing you what I did.

Lemon Clover Granita

lemon clover – remove roots – all other parts are edible
water – enough to blend
honey or other sweetener to taste

1. Place all the ingredients in a blender and blend at high speed. Adjust for sweetness.
2. Strain the liquid through a fine strainer or nut milk bag.
3. Pour the strained liquid into a glass pan and place in the freezer.
4. After about an hour, run a fork through the mixture, loosening it from the edges. Repeat every hour until all the liquid is frozen.
5. Store in a sealed container in the freezer.

Every May we devote a day to honor our mothers, for their love, nurturing, and care, and for all that they have sacrificed in raising us. But what about the non-human mothers who are forced to sacrifice their lives not for their young, but for our plates?

Most of the eggs and dairy we eat come from mothers who live in conditions that are far removed from the bucolic image of farm life we’ve come to believe. Unless you know the farmer, these sentient beings are likely treated inhumanely throughout their lives, and their products are contaminated with salmonella, or antibiotics, pus and hormones. Labels like cage free or free range are essentially meaningless, designed more for the buyer’s sense of well-being than for the animals.

Hens are natural nurturers – the “mother hen” protects her chicks and teaches them to scratch and find food. Yet in most egg producing operations, hens never get to enjoy the behaviors so natural to them, like nesting, perching, scratching, dust bathing and raising their young.

Cows also nurture their young and develop strong bonds. Yet in order to keep their milk flowing, they are subjected to continuous cycles of pregnancy and lactation, only to have their babies stolen from them at birth. Imagine the suffering both mother and child endure.

There ARE alternatives. Instead of dairy, there are many healthier non-dairy milks and cheeses made from nuts, rice or soy. Contrary to popular belief, cow’s milk does NOT build strong bones. Although it has calcium, it is not absorbed because it lacks the necessary magnesium. A far better source of calcium is dark leafy greens (that’s where cows get it from). Further, the casein in milk had been shown to contribute to tumor growth.

Instead of factory farmed eggs, find a local source where you can be sure that the chickens are raised humanely. There are many on Long Island.

This month, in honor of the mother hens and cows, consider refraining from eggs and dairy for a day, for a week, for a month… maybe even forever.

For more information and resources about eggs and dairy, contact Marilyn Chiarello: Marilyn@aTasteofLight.com

If you have read my Facebook Comments, you already know that I take a strong position on GMOs (Genetically Modified Organisms) AKA GE (Genetically Engineered) foods.  Often the comment is encourage the reader to take action against the approval of one GMO or another.

My preferred approach, however, is to fight FOR something, rather than AGAINST. Whatever we give our attention to receives our energy, and gives it more power. SO… I propose that from now on, whenever we think of GMO, we say Give Me Organic! This way our energy will be going to support organic foods.

That said, because our government does not require any labeling to identify foods that contain GE ingredients, I suggest that you download a Non-GMO Shopping Guide from http://nongmoshoppingguide.com/download.html. And let your representatives in Washington know that you want them to support Organic Farming. That is our best protection from contamination of our food supply.

Every day we have an opportunity to vote with our dollars. Vote GMO – GIVE ME ORGANIC!