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Issue: # 11
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June 20, 2012
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 It is with great pride that we celebrate the graduation of our daughter, Rachel, from High School. She will embark on her new journey at Marist College where she plans to give back as a Communications Studies major by sharing her struggles, how she overcame them and invent tools to help others. It is truly a miracle when we look back at how far she has come. Rachel was diagnosed with an autoimmune disease at age 11 that she learned to successfully control through diet and supplements. While college life may not seem be the easiest place to continue her healthy foods lifestyle, colleges have adapted with more amazing alternatives than ever before. Rachel hopes to inspire other classmates who have similar struggles. Demand for change has shown that it's not just about avoiding that "Freshman 10" anymore. It's also about students realizing how they feel when they eat healthy versus junk and how it helps them study more effectively when they choose the proper food. For our incredible and beautiful daughter, we can't wait to see what Rachel's next chapter will bring.
In Let Us HEALTH You Matters, we will discuss the newest food groups and perhaps why we should go back to some oldies but goodies. In Let Us HEALTH You Marketplace, I will introduce a great book with a ton of delicious ways to prepare your veggies. In our Let Us HEALTH You Recipes, check out the great tasting crunchy green Kale Chips . In our Let Us HEALTH You Alerts, check out an article about eating more colorful food (and I'm not talking about Skittles!). Miss any articles from previous newsletters? Check out Let Us HEALTH You Archives. Let Us Health You! |
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Let Us HEALTH You Matters
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Check Out These Great New Food Groups
What's the deal with vegetables anyway? Sure, we always hear about how we should eat them because they are good for you. How weird it is, though, to eat stuff that looks like plants or eat things that grow out of the ground instead of grabbing it out of a box or a bag. What about the color? Eating green leafy things things seem, well, just gross. What are they anyway? At least everyone knows where normal food comes from such as Doritos. The food group they come from is the "Chip Family" and the bag clearly lists the things they are made of, all 21 of them. Who
knows what dextrose is, but I'm sure that helps the Doritos flavor stay coated on my tongue so the taste stays with me long after I've eaten them. The best part is that they never go bad. Somehow they always stay crunchy, even after years in the pantry. That certainly makes it convenient!
It is sad that most of our children are so conditioned these days that they could spot the Golden Arches a mile away but can't tell the difference between a tomato or potato. Their food is either out of a box or bag or from the "Fast Food Group." Most have never even heard of Kale or even broccoli.
The solution is very simple, though. Let's give our children and us a new normal. In actuality, this new normal is actually reverting back to the old normal that our ancestors and their ancestors survived on for centuries before the onslaught of the hundreds of man made diseases from our new "food groups."
Try eating foods that have only one ingredient. There are so many delicious and different ways to prepare your "single ingredient" veggies that you won't be bored. Whether you eat them raw, sauteed grilled, steamed, baked, blended and more, your body will start to crave what your body needs. I see this all of the time with my clients that once they start eating more vegetables, they feel more energetic and they start craving them instead of the "Processed Food Group." The point is to just start somewhere. Cut up some broccoli and dip it into dressing if you have to. Try the Kale Chips or Green Drinks in our recipe section. See for yourself how much better you will feel and what you will start to crave. You may surprise yourself!
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| Let Us HEALTH You Marketplace | | Greens Glorious Greens!
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good. Check it out on amazon Greens Glorious Greens
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"It is our choices that show what we truly are far more than our abilities."
Live well and love more,
Jill Gordon, CHHC, CNHP
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