Category: Newsletters

The days of heavy holiday foods laden with luscious cream and butter are now a thing of the past, but their memory lives on in the form of tight fitting clothes and an extra pound (or three). We remember those days of celebrating with joy and fondness, but as the new year is upon us, most likely new lifestyle changes and goals are here as well.

Often, diets come and go. Big diet decisions are hard to follow and are quickly laid to rest and old habits become new again.

For me, the most successful lifestyle decisions are the ones that start small yet over time show big changes.

If eating healthier in the New Year is on your list of things to do, first of all, congratulate yourself. Having fresh, organic produce in your home on a regular basis is a HUGE step towards a healthy lifestyle. When sweet cravings strike you can turn to the Bartlett pear or a tangy satsuma. If salty is what you crave turn on the oven and make chips. Yes, I did say chips – they can be part of healthy eating. Many winter vegetables can be turned into crispy and salty morsels that satisfy the need for a crunch. My husband, who feels as if the grocery list is not complete without chips, fends off his cravings with Kale chips.

Other little daily healthful decisions I try to make include: limiting calories that come from beverages and drink more water, watch my sugar intake – which is hard for me as I love to bake, eat smaller quantities and park in the last parking spot rather than the one closest to the store – it’s amazing how a few extra steps a day adds up to miles in the course of a year.

When we make small daily decisions we may not see drastic results as you would with other ‘fad’ diets but you will see a gradually feeling of overall better health and eventually, if weight loss is your goal, you will drop the pounds. The best part is that you will be more likely to stick with this new ‘diet’ because it is quite easy and fun.

You may argue the fun part but I will argue right back at you. Scour the internet, magazines and cookbooks to find new recipes for vegetables and fruit. Old standbys will get new life as you see them used in different ways.

The best decision has already been made as you are making fresh, organic produce a part of your daily life. May 2010 fill you with joy in the kitchen, new recipes to try and a healthful renewed energy.

Blessings to you all in this New Year! 

by Ashley Rodriquez
Chef, food blogger, and full-time mom.
You can read more of her writings at www.notwithoutsalt.com

This time of year my oven is rarely off. My mind swells with satisfaction as the scent of cinnamon and ginger dance through the air mingling with the subtle pine scent wafting from our Christmas tree. It’s a joyous time when something inside me longs to bake each and every day. Rather than acquiring the extra holiday pounds that jiggles like a bowl full of jelly, mimicking that of ol’ St. Nick, I happily share my homemade treats spreading sweet joy to family, friends and neighbors.

 

This season offers a bounty of flavors that love being folded into a rich batter or snuggling up under the heat of the oven. Apples rest under a blanket of sweet and nutty crumble or lay on a bed of buttery-rich dough. Pumpkin gets folded into everything from pancakes to loaf cakes. And my most recent spicy obsession is poached pears. After shedding their skin they get dunked into a warm bath of wine, juice and spices. They tumble around in a simmering broth soaking up the fragrant liquid and return with a soft and tender texture.

Poaching is simply the process of gently simmering food in a liquid. This basic cooking technique is often reserved for fragile food items such as eggs, fish, poultry and fruit. Because of the fragile nature of these foods it is important to keep the heat low and to watch for overcooking which can cause toughness or, in the case of fruit, cause them to fall apart.

Poached pears are impressive and delicious served on their own with a drizzle of warm caramel. They also make a wonderful accompaniment to any sweet custard.

I hope this season finds you in your kitchen warmed by the heat of the oven joyfully creating dishes to be shared with the people who love you and the food you’ve prepared.

Happy Holidays!

 

by Ashley Rodriquez

Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

This last week, I came across a couple of good articles at Rodale Institute that I wanted to share with you.

 

Lupus, other autoimmune diseases linked to insecticide exposure

A recent study shows that women who use insecticides are at elevated risk for autoimmune diseases such as rheumatoid arthritis and lupus. The results of the yet unpublished study were presented October 2009 at the American College of Rheumatology annual meeting in Philadelphia, PA.

The study of 75,000 women shows that those who spray insecticides at least six times per year have almost two and a half times the risk of developing lupus and rheumatoid arthritis versus those who do not use insecticides. The risk doubles if insecticides were used in the home for 20 years or more.

“Our new results provide support for the idea that environmental factors may increase susceptibility or trigger the development of autoimmune diseases in some individuals,” said Dr. Christine G. Parks, PhD. She is an epidemiologist with the National Institute of Environmental Health Sciences in Research Triangle Park, N.C., one of the lead researchers who analyzed data from the Women’s Health Initiative (WHI) Observational

“The findings are fairly compelling” because they show the greater and longer the exposure, the greater the risk,” said Darcy Majka, MD, assistant professor of medicine at Northwestern University, who also analyzed the WHI data. Full story: Beyond Pesticides Daily News Blog

 

Herbicide-resistant pigweeds stop combines, make national TV

Cotton and soybean farmers in eastern Arkansas are interviewed in an ABC News story highlighting the potential harvest disruption caused by weeds that chemicals cannot kill. The reporter says that more than 1 million acres may be affected by the problem, long predicted by farmers and weed scientists who advocate for non-chemical weed management.

One farmer interviewed said he had spent $500,000 spraying chemicals this year, and lost the battle against pigweed. The resistant, persistent plant pest forms a hard, fibrous stalk that can be as thick as a baseball bat. A veteran extension agent says he has never seen such a weed threat.

While the coverage focuses on the current-year crisis—and highlights the fallacy of depending on herbicides for  long-term sustainability—glyphosate (the active ingredient in many widely used herbicides) has been losing its impact for years, as our background story illustrates. Full story: ABC News

 

Science initially came to the rescue to help farmers control  insects and weeds and now that their chemicals are no longer effective or are even causing autoimmune diseases, America is going to go running back to these companies to solve the problem they helped to create.  It sure looks like the fox (aka chemical companies) has the keys to the hen house (aka USDA).  This kind of information speaks loudly for the importance of Organic Agriculture.