Breaking News!

If you might be interested in participating in a January group detoxification program that will include some juice fasting, please drop an email to info@fork-road.com and we'll add you to the list to be contacted as plans are finalized.

A Peek in My Cupboards

I don't know about you, but before I buy something, I like to talk to other people who have had experience with what I'm looking to purchase. While I was deciding on a graduate school, I spoke to alumni and I asked peoples' opinions on each institution's reputation. When I was picking out a new car, I grilled my friends about things like mileage and repair costs for their vehicles. And recentlywhen I switched brands of mascaraI found myself asking other women for their opinions.

In my world as a health and nutrition counselor, I am often asked for my view about things like which juicer is best, what sweeteners I recommend and whether or not a multivitamin is necessary. Typically I have to explain that my answers vary, based on who is asking the question. This is because different people have different needs, lifestyles and budgets, and what I recommend for one person might not be the appropriate answer for another. That said, I do have some "universal products and practices" that I feel good about suggesting much of the time. The things I most heartily endorse are featured in my on-line Fork in the Road store, and include some of my favorite books and DVDs as well as kitchen appliances and gadgets.

But I promised you a look into my own cupboards, and so let me tell you a few of the basic items that my healthy kitchen is never without.

		Unrefined salt. If you have ever heard me give a class or a talk, you know my opinion of the stuff in the round blue box. Get rid of it and get some truly unrefined sea or Himalayan salt. More expensive, yes, but unrefined salt lasts a long timeyou don't need to use as muchplus it's got minerals in it, and it's missing the bleach, anti-caking ingredients and other crap found in the national brand.
		Good olive oil. Organic and unrefined. I buy a small bottle each time, so I can use can it before it goes rancid. My salad dressings are divine...this is why!
		Teas. I drink green tea, yerba mate and several herbal blends: all organic. I store them in glass containers away from the light. In addition to tasting good, teas have medicinal properties. If you're one of my clients, we've undoubtedly talked about them, and I may have suggested particular herbs for you based on your health challenges. By the way, my favorite tea-maker of all time is this one, by Breville.
		Canning jars. The absolute best, cheapest and smartest way to store stuff is in glass Mason® or Ball® jars. Get them at the hardware store or supermarket. I use pint, quart and half-gallon sizes for ingredients like oats and nuts that I buy in bulk and for storing leftovers. I also use the quart jars to transport my juices and smoothies between appointments. Be sure to buy wide-mouth jars: they're way easier to pour stuff into and to clean. Also, you can seal your containersmaking them airtightwith a Foodsaver® and this attachment.
		Honey. OK, I admit it: I have a sweet tooth. I often put honey in my tea and I use it in some of my dessert creations. But honey is much more than a cooking ingredient. It's antiseptic (put it on a cut or burn and watch it heal before your eyes), a beauty aid (mix with ground almonds and lemon juice for a facial scrub), and it is helpful for some digestive issues. Always buy raw, unpasteurized honey; local if possible, and preferably in glass jars. Note: honey never spoils! If it crystallizes, simply place the jar into a pan of hot water and gently stir until the crystals dissolve.
		And finally, what's the number one thing you'll never, ever find in my kitchen now? A Microwave. I don't own one and I won't knowingly eat or drink anything that's been microwaved. If you want to know why, or if you have questions about the things I recommend, OR if you'd like a one-hour health assessment appointment with me, drop a note to info@fork.road. Happy Holidays!   May all your forks in the road be delicious,

We are constantly adding new classes, workshops and talks to the schedule. Go to our website calendar for the latest additions and more details. A gift certificate to a Fork in the Road class (or a paid, personalized 6-month program) is a thoughtful holiday gift!

Healthier Holiday Desserts
It started with Halloween, and for some of us it'll continue through Valentine's Dayit's sugar extravaganza time! We know that all those refined sweets and baked goods aren't good for us, but they are so darn tasty! Don't fret, Holistic Health Counselor Sheree Clark has a solution and she promises your sweet tooth won't be left wanting.

Please come to:

• Watch an instructional demo by a certified raw food chef and nutritionist
• Taste delicious no-dairy, no-gluten, no-sugar desserts worthy of serving to company
• Hear how other people are adding more health-conscious practices into their lives

Monday, December 5, 2011
6:30 p.m. - 8:00 p.m.

Campbell's Nutrition, 4040 University Avenue, Des Moines

The $15 fee includes food samples. For more information and to register, visit www.meetup.com/RawFoodDSM, email info@fork-road.com or call (515) 249-2992.

Vegan Eggnog

Equipment
Blender

Yield: 2 servings

I've always liked traditional eggnogeven more so if it had a little kickbut I know it's full of fat, calories and sugar. This version is still decadent, but a little less so.

Ingredients:
1 1/2 cups almonds, soaked in water for 8 hours then drained
3 cups pure water
1/4 cup maple syrup (or 4 - 6 Medjool dates, pitted)
3 tablespoons coconut butter or oil, melted
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Pinch ground cloves
Dash of unrefined salt  

Add almonds and water in to a blender for 2-3 minutes. Strain mixture using a nut milk bag or fine mesh strainer to make an almond milk base for the eggnog. Discard almond pulp. Rinse out your blender and pour almond milk back in. Blend the rest of the ingredients with the milk until smooth and delicious. (It's your choice whether you "spike" it or not!)