A research study in 2005 from Cornell University found that tumor incidence was reduced by 17, 39, and 44 percent in rats fed the human equivalent of one, three, or six apples a day respectively over 24 weeks. The phytochemicals in apples also work to prevent human liver and colon cancer cell growth. Lead author of the study, Rui Hai Liu, stated that "studies increasingly provide evidence that it is the additive and synergistic effects of the phytochemicals present in fruits and vegetables that are responsible for their potent antioxidant and anticancer activities". Another reason to enjoy the fresh whole apples of the season. Remember to always buy organic apples to avoid the consumption of cancer-causing chemical residues present in conventionally produced apples. A fresh apple makes for a great quick snack. Or try adding apples to your smoothies, you can also dehydrate apple slices on a low temperature and store them in a glass jar for the winter.

For the month of September we are offering $10.00 off our co-op tours, regular price is $50.00 Certified Nutritionist, Tom Malterre will take you on a lively tour of the Bellingham Community Food Co-op. Tom will show you where to find unfamiliar ingredients, how to use the bulk bins, how to become a co-op member, and also discuss the benefits of consuming organic food. You will also have the opportunity to ask Tom any burning questions you might have. The tour lasts approximately one hour. Please call our office to schedule a tour at 360-752-1774.

Fennel bulb is an excellent source of fiber, vitamin C, folate, potassium, and the phytonutrient anethole. Anethole may reduce inflammation and help prevent the occurrence of cancer.

Salad:

• 1 small head red leaf lettuce
• 3 small beets, peeled and cut into small cubes
• 1 small fennel bulb, sliced
• 3/4 cup walnuts
• 1 avocado, peeled and cut into cubes
• 4 whole green onions, ends trimmed and sliced thin
• 1/3 cup finely chopped fresh basil

• 1/4 cup freshly squeezed orange juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh fennel tops
• 1 teaspoon orange zest
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon

Rinse and dry lettuce; tear into pieces. Preheat oven to 400 degrees. Place walnuts in a glass baking dish and place in preheated oven, bake for 10 minutes or until walnuts give off a nutty aroma. Let cool. Steam cubed beets for 10 to 15 minutes or until tender. Place in a dish to cool completely. Place all ingredients for dressing into a small bowl and whisk together. In a large bowl, place the lettuce, beets, walnuts, fennel, avocado, green onions, and basil; top with dressing and serve immediately.

Our cooking classes are held at the Bellingham Community Food Co-op's Healthy Connections building in the south end of the parking lot.
Please stop by the information desk at the co-op to register for classes. Our classes fill up so register early to reserve your spot.

BURN FAT WITH BREAKFAST!

Thursday, October 5, 6:30-9 pm $20 members, $24 non-members

Would you like to boost your metabolism, increase fat burning, control blood sugar, and stabilize your mood? A healthy breakfast is a powerful tool that can program your body to perform in a positive way. Join Tom the nutritionist, and Ali the chef, as they prepare a variety of healthy breakfast meals. Break- the-fast with healthy options like Oatmeal Blueberry Pancakes, Tofu Scramble, Home-style Potatoes, a variety of smoothies, Homemade Whole Grain Cereals, and Glorious Morning Fruit Bowl. All dishes are gluten- , egg-, and dairy-free.


LOWER BLOOD PRESSURE WITH A HEALTHY DIET

Thursday, November 2, 6:30-9 pm $20 members, $24 non-members

Did you know that certain foods can lower blood pressure? In fact, eating certain foods has been scientifically demonstrated as a safe and effective way to help treat high blood pressure. Join the Nutritionist/Chef team of Whole Life Nutrition in learning scientific and culinary secrets that might help you lower your points in a matter of weeks. The evening's menu includes Wild Alaskan Salmon with Lemon, Garlic, & Thyme, Cooked Quinoa, Beet Kale Walnut Salad, Lemon Teasecake with fresh Blueberry Sauce, and Fresh Vegetables with Homemade Hummus. All dishes are gluten- , egg- , and dairy- free.


HEALTHY HOLIDAY EATING

Thursday, November 16, 6:30-9 pm $20 members, $24 non-members

Tired of gaining so much weight over the holidays? Interested in some healthier holiday foods that taste spectacular? Join the Chef and Nutritionist team of Whole Life Nutrition as they walk you through the preparation of the freshest, tastiest pumpkin pie around! You will also learn holiday dining survival tips, and taste other scrumptious dishes, including Spicy Fall Pinto Bean and Yam Soup, Winter Quinoa Salad, Harvest Vegetable and Greens Salad, Gluten Free Pumpkin Spice Bread. The pumpkin recipes use fresh sugar pie pumpkins. All dishes are gluten- , egg- and dairy-free (except pumpkin pie - crust contains gluten).

COOKBOOK UPDATE

Our new cookbook, The Whole Life Nutrition Cookbook, Whole Foods Recipes for Personal and Planetary Health, is just about completed. We are currently choosing a printer and then will begin printing. We estimate that the book will be available by early to mid-October. The book is over 270 pages with over 200 whole foods recipes.

SUPPORT GROUP THIS SATURDAY 9/9

Please join us for a fun, informal healthy eating support group and potluck dinner this Saturday, September 9th from 5 to 7pm in the Bellingham Community Food Co-op's Healthy Connections Building. The support group is FREE and we will demonstrate the preparation of one easy heathy recipe. Please bring your favorite whole foods dish to share. Our support group is a way to connect with others making dietary transitions, share healthy recipes, and just eat some delicious food!

LISTEN TO TOM ON THE RADIO

Tom was interviewed on a small Seattle radio station last week with a fellow nutritionist. It was a lively discussion entitled “Carbohydrates: The Good, The Bad, and the Beautiful”. If you are interested in listening to a recording of this just click on the link below and look for recent shows then click on the link for 8/29/06 with Tom A Malterre, MS, CN, LMP.