Showing posts with label my. Show all posts
Showing posts with label my. Show all posts
Saturday, March 21, 2015
My detox diet
The aim of detox diet is to cleanse the body and eliminate toxins. Vegetables play a very important role in the detox diet.
Which ones should be encouraged?
What other principles of detox diet?
Detox diet: choose vegetables!
Vegetables (fruits too), are part of the detox diet.
Rich in vitamins and minerals, they are also responsible for antioxidant molecules that help the body get rid of toxins.
Some vegetables also have diuretic and draining properties, even stimulating the elimination of toxins, which comes mainly from a diet high in saturated fat (animal) and refined sugar.
What are the drainage and detox vegetables?
eggplant
leeks
celery
cucumber
fennel
chard
artichoke
lettuce
dandelion
corn
onion
garlic
turnip
Fruit side, choose: pineapple, figs and grapes. During the summer, add cherries, melon and peach.
Other major principles of detox diet
Drink lots.
Of course water, but also green tea and herbal detox: infuse Queen meadowsweet plant diuretics and puratives virtues.
Take a course of probiotics, good bacteria found in yogurt and fermented milk.
Reduce your intake of saturated fats of animal origin.
In particular, eat less meat and especially less red meat.
However, you can encourage certain polyunsaturated fatty acids: omega-3, found in fish, but also in canola oil, nuts and nuts (hazelnuts, almonds ...).
Fill up on antioxidants and fiber, promoting fruits, vegetables and whole grains.
Overall, reduce your calorie intake, eating better, and in smaller quantities.
Avoid alcohol and tobacco.
Reduce coffee.
Ensure a good sleep, adequate and restful.
Finally, practice regular physical activity.
Saturday, March 14, 2015
My New Journey
Breast Cancer Awareness month takes on a whole new meaning for me this year. As many of you know, I was diagnosed with what I like to call a “touch of cancer” in April of this year and it has been quite a journey. When I was first diagnosed my two biggest questions were “What does this process involve?” and “How do people deal with this?” One of the most helpful things for me in answering these questions was to hear the stories of others. So, in honor of Breast Cancer Awareness month and the many other women faced with this question, here is my story.
It began with a routine mammogram, as so many stories like this do. Two days later, I received a call asking me to come back for more pictures. This obviously made me a little nervous, but I know many people that have gotten “call backs” which have turned out to be nothing. I resolved not to give it too much thought and went into “keep calm and carry on” mode. When after 12 (yes 12!) more pictures they told me I had to come back the very next day for a biopsy, I knew that cancer was a real possibility. After the biopsy they scheduled an appointment a few days later for me to come in and hear the results in person. It was definitely the scariest doctor’s appointment I’ve ever gone to in my life. My husband, Doug, and I went in and I was diagnosed (I’m being specific here because there are so many different types) with invasive ductal carcinoma. This is a good diagnosis; it was a small stage 1 breast cancer. My friends and I had been saying “if it is cancer let’s hope it’s the "Sheryl Crow Cancer” and this is pretty much what I got. Still…I was wracked with fear, anger and blame. How could this happen? What did I do wrong? I’ve always exercised and thought I was eating healthfully. Although I was surprised, perhaps I shouldn’t have been because both my mother and her twin sister are breast cancer survivors and I’ve learned that about 230,000 women are diagnosed with it each year. After the diagnosis the next part happened so fast: two weeks after the biopsy I had a lumpectomy and two weeks after that I began radiation.
I healed from the surgery fairly quickly and was able to get moving a few days afterwards, beginning with walks and taking it day by day from there. I am still working with tightness in my arm and chest (which may be with me for life) but have completely regained strength. I tolerated the radiation well and was able to maintain most of my usual activities. There are a lot of options these days when it comes to care, both for cancer and general health and I learned that I had to be proactive in gathering information. Perhaps even more importantly, I really had to trust my instincts because I didn’t have time to waste questioning whether I was making the right decisions or not. As a side note for people navigating the breast cancer labyrinth, I highly recommend that you make sure to bring someone with you to important clinical appointments. Not just for support, but also to help you take notes, stay present and decipher the information given. The technical information can be truly overwhelming even without the emotional component which can get in the way of clearly hearing and processing the information.
Once this new reality had sunk in, I had to reassess how I was taking care of my body and mind. I have always eaten healthfully, but now I am even more conscientious about eating organic and whole foods. I get pounds of local produce delivered on a regular basis, and have cut most processed foods from our diet. We eat a lot more vegetarian meals in our house and juice vegetables daily. My family has taken this journey along with me, and all of our diets have improved.
Dealing with cancer has a remarkable way of boiling things down to their essence so that you can see more clearly what is important and what is not. For me the priority has come down to relationships; relationship with self, family, friends and community. I have learned that even the people closest to you don’t always know how to react and they may need guidance. It’s difficult to know what to do for someone in need but it’s also really hard to ask for help for many people including myself, I have learned how to offer a specific help rather than offering general help for the people in my life that now need it. I have gotten better at asking for help and being direct about my needs. The process of needing and asking for help has actually strengthened my relationships and helped me view my community in a new way.
I have begun to spend time meditating. I’ve found a great resource in Yogaglo where I can find guided meditations that fit my time and my needs. I have been working on getting quiet and listening to my body and to my inner voice. It is definitely not easy (a Dailey Method class is much easier than sitting for meditation!) and it really is a practice. I believe that we know more than we think we do and when we pay attention we can save ourselves a lot of frustration. I have made an effort to have more compassion for myself (which was absolutely necessary while going through this process) and to more truly and actively appreciate my body for all of the amazing things that it does right rather than focusing on the cancer. One byproduct of compassion and gratitude for self is compassion and gratitude for others. I have found that this has positively affected many people in my life and my relationships with them.
Professionally, I have been doing more of the things that I love, excel at and that support the Method. For me that means focusing on teaching classes, teacher training, workshops and continued personal education. This process has forced me to become better at delegating so that I am free to concentrate on the things that energize me and invigorate the Method. This has enabled me to bring a whole new level of energy and awareness to TDM, which is so exciting! I am in debt to this Method and to this community; TDM has not only been my passion and livelihood, but it has also played an important role in my physical and mental healing this past year. Taking classes and allowing myself to take comfort in the amazing community that we have created helped me to feel healthy and strong as I was going through this process that had potential to make me feel just the opposite.
Now that the whirlwind of treatment and decisions has passed, I feel that I am both able to address the issue in a more public way (hence this post!) and to consider what good has come out of this experience. There have been many positive ways that my life has been enhanced by this experience and I say this with the full knowledge that I am one of the lucky ones, and because I am one of the lucky ones I feel a responsibility to take these unintended lessons and weave them into the fabric of my life and work.
This week all of our Studios are holding a donation only 90-minute class to support a couple of Organizations that are close to our hearts: the Y-Me National Breast Cancer Organization and To Celebrate Life Breast Cancer Foundation. I hope you will consider joining us for class or offering a donation so that together we can make a difference.
- Jill
Tuesday, March 10, 2015
A Feast For The Eyes My Birthday Pie s
Sometimes, looking is enough.
And, sometimes, you just have to give in to temptation.Friday Food Porn
Raw Mini Mango Berry Creme Pies. Say that three times, fast! Better still, eat em three at a time. Thats just what I plan on doing for my birthday today.
These darling little yum-yums were created by Gerry, aka CherryBombPie. Can you tell shes an art student?
To feed your inner voyeur and grab a slice (or two) of raw vegan life, hussle on over to her site for a taste of this raw vegan treat and other sexy recipes.
These darling little yum-yums were created by Gerry, aka CherryBombPie. Can you tell shes an art student?
To feed your inner voyeur and grab a slice (or two) of raw vegan life, hussle on over to her site for a taste of this raw vegan treat and other sexy recipes.
Live a little. Its the weekend.
Saturday, March 7, 2015
Roasted Chanterelle Mushroom Risotto My Familys Favorite Vegetarian Dish For Christmas! Plus A Recipe For Vegan Parmesan
Chanterelle mushrooms have a rich, meaty flavor.
Roast chanterelles with shallots and thyme.
Nutritional yeast, garlic, salt and parsley for a vegan parmesan.
A Special Holiday DIsh
I made this dish last night for an early Christmas celebration with friends. After watching me stir this constantly for 40 minutes, my girlfriend said, "no wonder no one every makes this!"
So beware! Unlike most of my recipes that are simple and quick, this dish takes work but its worth every minute and is one of my familys very favorite meals.
If you are making this for the holidays, make sure youve got help with the other dishes or someone there to help stir or remind you to add broth. My good friend and ex-next door neighbor LIsa and I always made this dish together. It made the stirring more fun - lots of time to chat and sip some wine!
Chanterelles
This golden, wild mushroom is a chefs dream. Their rich, meaty flavor makes them perfect for a vegan or vegetarian meal. They are very pricey (I paid around $20 a pound yesterday but a few weeks ago they were on sale for $15 a pound) but they are worth every penny and it only takes a half pound in this recipe to serve 5 to 6 people.
Timing is Everything
Im kind of a nazi when it comes to serving risotto. It must be eaten the minute it is ready! So if you are serving a soup or salad with dinner, it must either be served with the risotto or after it. You cant make it and let the risotto sit on the stove. It should be served "tender to bite".
Can Risotto be Vegan?
Risotto is often made with lots of butter and sometimes cream. It also is usually finished with more butter and a good parmesan cheese. Chicken broth is often used for the stock. Vegetarians can just substitute veggie broth and they are good to go. To make it vegan, I cook it with extra virgin olive oil and Earth Balance vegan buttery spread.
Parmesan is difficult to replace but my daughter-in-law, Karina, uses a combination of vegetarian nutritional yeast, garlic powder, sea salt and dried parsley flakes. I tried this last night and it was wonderful.
If I havent scared you off with the price of the chanterelles and the difficulty and critical timing of the dish, heres the recipe. Trust me, its worth the time and trouble!
Follow Foods For Long Life on FACEBOOK !
***
Roasted Chanterelle Mushroom Risotto
[makes 6 servings]
For the roasted chanterelles (make ahead)
1 tablespoon vegan buttery spread
8 ounces rinsed chanterelle mushrooms, cut into 1 inch pieces
1 peeled shallot, thinly sliced
1 tablespoon extra virgin olive oil
1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
For the risotto
2 tablespoons extra virgin olive oil
1 yellow onion, peeled, cut in half and thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups arborio rice
1 cup dry white wine
6 cups veggie broth
1 tablespoon vegan buttery spread
Vegan parmesan to taste (vegetarians: 1/4 cup parmesan cheese)
For the vegan parmesan
4 tablespoons vegetarian nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1 teaspoon dried parsley flakes, crumbled
To prepare the roasted chanterelles, youll need a large roasting pan, at least 9 by 13 inches.
Preheat the oven to 400 degrees F.
Cover the bottom of the roasting pan with 1 tablespoon of buttery spread.
Add the chanterelle mushrooms, sliced shallots, olive oil, thyme, salt and pepper and mix together well.
Roast in the oven for 15 to 17 minutes, stirring once, until they are tender.
Remove from oven and set aside. These can be made earlier in the day.
To make the risotto, youll need a large 12 inch frying pan with at least 3 inch sides.
Add 2 tablespoons of olive oil to a medium heated pan.
Stir in onions, garlic, salt and pepper and cook, stirring frequently, until the onion is soft and a bit brown (10 to 15 minutes).
While the onions are cooking, heat broth in a small pot and keep warm on a low burner.
Add the arborio rice to the cooked onions (in the large frying pan) and stir continually for 3 minutes or until the rice is opaque.
Add the wine and stir 1 to 2 minutes or until it is absorbed.
Add broth to the rice one cup at a time, stirring continually, until almost absorbed. This takes about 20 to 25 minutes and will take most or all of the 6 cups of hot broth.
When the rice is just tender, stir in the remaining 1 tablespoon of buttery spread and the roasted chanterelle mushrooms.
Serve risotto immediately in wide, shallow bowls. Top with vegan parmesan to taste.
Risotto Per serving: 414.5 calories, 11 g fat, 2.3 g saturated fat, 0 mg cholesterol, 6.7 g protein, 65.3 g carbohydrates and 3.3 g dietary fiber.
Vegan Parmesan, per teaspoon: 8.3 calories, 0.2 g fat, 0 g saturated fat, 0 mg cholesterol, 1.3 g protein, 0.8 g carbohydrates and 0.7 g dietary fiber.
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