with Debra Stark & Robin Johnston
- Rice Noodles with Peanut Sauce and Crunchy Veggies
- Corn, Bean & Cauliflower Salad with Basil Pesto
- Grilled Eggplant Slices
with Debra Stark & Robin Johnston
Astragalus (planetary herbals) and Zinc (Source Naturals): “I tend to be a-stragal(us)er with colds and flues, but I zinc that this keeps them away!” – Mary
Cinna Honey (YS Eco Bee Farm) “Honey, you should really try and spice it up, try Cinna Honey!”- Charles
Eat Well Be Happy is here at at www.DebrasNaturalGourmet.com, on other websites and on public access TV. We need sponsorship in order to film new shows. If you know of a company who is looking for a partner to do good work, have them get in touch! We’d like to start that 81st show…. Yep, we have 80 shows for your viewing pleasure.
We’re proud to offer a choice of turkeys: a) Mary’s certified organic turkeys; and b) Stonewood natural turkeys. Neither company uses drugs, and both companies grow beautiful birds. The difference between the two, besides the certified organic label on Mary’s, is that I’ve found the Stonewood birds have slightly more white meat. All birds are grown by the children, grandchildren and great grandchildren of founders. All birds are fed a vegetarian diet, given no growth hormones or antibiotics.
Call Turkey Central at 978-371-7573 to order your bird. Mary’s organic turkeys: $4.29 per lb. Stonewood natural turkeys: $3.49 per lb.
Goodies from our kitchen? Absolutamente! Pies (we’re the non-gluten experts, and our baked goods are the best!) We truly have something for everyone, no matter what the dietary restrictions. Cobblers. Chocolate tortes. Homemade organic cranberry sauce and lots more of our seasonal, holiday favorites. Aunt Gertrude will be pleased. Our holiday menu is available in our kitchen, on our website, or by writing Debra@DebrasNaturalGourmet.com.
Ingredients for your table? As always, we are so lucky to have everything for a festive holiday table. Organic chestnuts, Brussels sprouts, garnet yams, parsnips, apples and pears, greens of all kinds. Cranberries, clementines. Stuffing. Canned pumpkin. Broths. Paper towels to clean up! Hostess gifts like figs, dates, jars of exquisite honey, Vermont maple syrups, pumpkinseed oil, nuts, chocolates to die for.
We’re proud to offer a choice of turkeys: a) Mary’s certified organic turkeys; and b) Stonewood natural turkeys from Vermont. Stonewood turkeys don’t do drugs and both companies grow beautiful birds. The difference between the two, besides the certified organic label on Mary’s, is that I’ve found the Stonewood birds to have slightly more white meat. I love dark meat, and so Mary’s is my choice. All birds are grown by the children, grandchildren and great grandchildren of the founders. All birds are fed an all-vegetarian diet, and are given no growth hormones or antibiotics.
Call Turkey Central at 978-371-7573 to order your bird so you get the turkey and the size you want. Mary’s organic turkeys: $4.29 per lb. Stonewood natural turkeys: $3.49 per lb.
Want something from our kitchen? We’ll have a holiday menu from the hard-working crew in the kitchen by mid-October.
I loved this when I read it in the Natural Foods Merchandiser back in 2003! “Chimpanzees can tell the difference between organic and conventional fruits.” Zookeepers at the Copenhagen Zoo, Denmark, began putting both types of bananas in the animals’ cages last year as part of the program to earn a “green label” as an environmental zoo. Zookeepers said chimps consistently chose organic bananas first. What’s more the chimps ate the organic bananas, skin and all, but peeled the non-organic ones before eating!
Fennel is a vegetable I save for company and special occasions. It seems a perfect addition to a holiday table, doesn’t it? And it doesn’t hurt that fennel aids digestion either. Your vegetarians will love this dish, too, because quinoa provides lots of excellent protein.
Don’t waste the green fronds on the fennel. You can mince and add to salads or use wispy-like as a garnish. Try that here. I also freeze the chopped greens as a flavorful addition to soups or stews.
I love chestnuts when the weather turns towards winter and when I think of company. Did you know that Roman soldiers were given chestnut porridge before entering battle because it is fortifying?
Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans. There’s NO compromise on flavor, and this is delish! If you’re vegetarian, substitute a vegetarian sausage and get creative with chicken substitutes (we now even have a vegetarian chicken in a can…) such as tofu, tempeh or favorite foods like olives. (And add some extra olive oil!) If you don’t do beans, use butternut squash or yams. If you’re not using liquid from the beans, add a C of water or vegetable broth. Make this recipe your own.
Did you know that the eggplant, known as an aubergine in France and England, is not a vegetable, but is a berry of the nightshade family (Solanaceae)? Interesting, isn’t it?
Please make sure all your dairy products come from grass-fed animals. Not only for the animals’ sake, but so you get more nutritional bang for your buck. Grass-fed=more CLA, conjugated linoleic acid, which helps prevent belly fat.
Calcium, without magnesium, is a problem. We know that insufficient magnesium impairs bone formation, especially in adolescence. We also see that higher magnesium is linked to better bone density and better markers of bone turnover. Magnesium is needed to activate vitamin D, too.
Meanwhile, low magnesium levels are implicated in diabetes, high blood pressure, heart disease, asthma, migraines, kidney stones, muscle cramps, anxiety, even colon cancer.
There’s almost nothing in the body magnesium doesn’t touch, directly or indirectly.
And yet most Americans are deficient in the crucial mineral. In 2005-2006, for example, more than half of us fell below the recommended daily allowance of 400 mg – itself considered low by many experts.
Let’s get one thing out of the way before we start. Calcium is not the solution to all things bone. Sure, it’s important. Necessary, even. But once you get enough – and “enough” may be less than you think – piling more on top of that accomplishes very little. In fact, too much calcium can sometimes do more harm than good.
For me, the message is to focus less on how much calcium we get, and more on calcium management. In other words, on the nutrients and habits that help calcium get to the right place, and keep it out of the wrong ones. But we’ll talk more about that later. For now, let’s begin.
What are bones, anyways? Bones are not “dead” like fingernails or hair. They’re made of living, dynamic tissue. Yes, they contain the rock-like mineral calcium, but this calcium is integrated into an organic matrix of cells, protein, blood, and nerves.