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Food For Healthy Bones Newsletter...
...because everything you eat becomes your blood, bones, organs, muscles, tissues, thoughts and feelings.
Joshua Rosental, Founder and Director -Institute for Integrative Nutrition
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Irma Jennings Certified Nutrition Counselor Newsletter
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News From Irma Jennings
Certified Nutrition Counselor
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November 2009
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Welcome to my monthly newsletter! The treats for November are two seasonal foods - squash and root veggies. What does this have to do with bone health? Plenty! When we live outside of our desires, dreams, and values we are often living in stress. And stress plays havoc on our entire body, especially our bones. Stress is acidic, and our bones don't do well in that condition.My gifted photojournalist friend, Robert (thank you Robert) joined me on a field trip to the Union Square NY Greenmarket. He captured life's seasonal treasures at their finest through his creative eye. Take a peak!
I welcome your comments on the Food For Healthy Bones blog. Please consider sharing (just click) my newsletter with friends and family so we can all grow in understanding the impact of healthy food choices.
From My Bones To Yours,
Irma Jennings
Holistic Nutrition Counselor
917-405-5410
irmajennings@verizon.net
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 Pearls From Skelly
Remember my friend Skelly from last month? He's been chatting it up with me all about the Fall veggies, roots, and the large variety of winter squash that are abundant this time of the year. Speaking
from his bones, (that's what I love about Skelly!) he tells me they're easy to prepare and full of
vitamins, minerals and nutrients. So why not?
Yes, I am
speaking to you - my single friends - who consider cooking for themselves a
chore. Judith Jones who authored "Setting a Table for One", brought us
"Mastering the Art of French Cooking" by Julia Child, Louisette
Bertholle & Simone Beck. Judith Jones continues to cook for herself
in her 80's long after her husband passed away - an activity they loved to share together. I say, "Here's to you Judith!" as I graciously set my
table for one, light my candle, turn off the television, cell phone (anything
electronic) and chew, chew, chew my food.
And if your choice is take-out, I encourage you to remove the food from the containers and place them in dishes.
I invite you to join me in slowing down, unplugging and savoring your meal!
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What Are Root Veggies?
They are underground plant parts used as vegetables - sometimes referred to as tubers, taproots, rhizomes, corms and bulbs.
Consider these two foods I am highlighting - squash and root veggies - as metaphors, and ask yourself:
- What roots need to be tended
to, changed, reconsidered, redirected?
- What is at the root of my discontent, and
what thoughts or desires am I squashing?
- From another angle, what is at the root of my happiness, and how can I bring that happiness into my life each and every day?
- Or as my client shared, "how can I bring a smile to my heart?"
Here's a 'cook once, eat two or three times' dish. Or, as heard on the Sunday Morning show, a new twist on the word leftovers by Alton Brown. He calls them "second rounds" or "new reincarnations".
I prep are my root veggies as follows: If I'm feeling particularly snarly, which doesn't happen often, I'll use a celeriac root (pictured to the left), beet, onion
parsnip, sweet potato, carrot,  and for my local New York readers, Keith's famous Rocambole Garlic using 2 whole cloves. I cube everything, measuring equal in size, which usually gets rid of my snarly mood, mix all the roots together, drizzle organic virgin olive oil, salt and pepper with fresh herbs. I use rosemary since it grows lovingly on my balcony (yep, in Manhattan!) and cook at 400 degrees Fahrenheit for about 45 minutes, or until everything is soft.
Another idea is to keep the dish really simple by using fewer root veggies: sweet potato, beet, onion and garlic with olive oil, salt and pepper and herbs. Kids love this dish!! Did you catch those colorful carrots? Wow!
  
Fingerling Potatoes Parsnips Onions
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Rocambole & Tatsoi - a match made in heaven!
For my New York City readers, local farmer Keith Stewart's certified organic farm in the Hudson Valley sells his produce in the Union Square NYC Greenmarket twice weekly, on
Wednesdays and Saturdays.
Rocambole Garlic: Compared to the common garlic varieties, the heirloom hard neck Roca mbole breed
is more potent, hot and spicy. It features a thinner skin, making it
easier to peel. "Keith's garlic is so prized that it has received
accolades from Zagat's, which rates the garlic with a whopping 28
points out of a potential of 30, and calls it one of the greatest things at the market. Although, Rocambole garlic is more expensive at
$1.50 for a jumbo sized bulb, customers alike agree that it is a fair
price given the quality." - From Christine Stechker's Examiner report.
Here I am with Keith Stewart, who authored It's a Long Road to a Tomato: Tales of an Organic Farmer Who Quit the Big City for the (Not So) Simple Life, his talented artistic wife Flavia Bacarella, who illustrated the book, and Keith's stand at the Union Square NYC Greenmarket. Keith chose to leave Engineering and Real Estate consulting in New York City to take up organic farming.
On the lower left is Keith's Tatsoi - a delicious green bouquet of lush dark green, spoon shaped leaves. I'm thinking, if I get married again (correction - when), I'll walk down the aisle with Tatsoi. An easy green to enjoy as it has it's own stand alone burst of flavor. I saute the washed and dried Tatsoi leaves and stems in organic olive oil with Keith's Rocambole garlic, and add a touch of sea salt. OK, it takes a moment to remove these precious leaves, but well worth the meditative practice. More about Tatsoi.
  
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Squash-ed!
Kabocha, butternut and sweet dumpling squash are pictured here. Let me tell you this, the variety of winter squash I list - are so easy to prepare. Truly!
  
It's all about buying a good squash (firm with no blemishes - sort of like the men I'm attracted to...oops, wrong topic), cut in half, scoop out and discard the innards, add a tablespoon of butter or ghee (clarified butter), add your favorite spices - sweet or savory (I like cinnamon and nutmeg) - with a dash of salt to taste. Place it in a baking dish with about 1 inch of water and bake face up at 400 degrees Fahrenheit for about 45 minutes until soft. If the squash is organic I eat the skin - after it is washed of course, except for the butternut squash. I prepared this soup (recipe by the amazing Laura Parisi, CHC) for my cousin Marita, and her comment was "Restaurant quality" Thank you Laura! Butternut squash soup recipe
Interesting how these root and squash veggies take a wee bit longer to cook. As in life, time unfolds its' secrets if we give it the time needed. |
Nutritional Tele-Program to Maximize Your Health -
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Is this you?
Mono-eating...Consuming the same foods over and over again? - Eating on the run?
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Mondays: January 2010 Dates: 4,11,18,25
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 Location: Your telephone - How convenient!
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