with Debra Stark & Robin Johnston
- Pretty Pink Umeboshi Salad
- Lamb Shanks with Beans
- Chestnut Flour Bread
- Chocolate Coconut Delights
with Debra Stark & Robin Johnston
“Freeze it & it’s like ice cream! Made in our kitchen with lots of love.” … Casey
“The best sauerkraut I’ve ever had! I eat it right out of the jar. Made right here in Massachusetts.” … Savannah
From a local on-line newspaper, Patch: “MIT graduate Shiva Ayyadurai’s offer is simple: If the Monsanto Company can disprove his claim that there are ‘no safety assessment standards’ for genetically modified organisms (GMO), he will give the agro-giant a $10 million building that he owns in Cambridge, Massachusetts.
“That’s how strongly the inventor believes in the alleged danger of unregulated GMOs.”
An oldie, but goodie from Debra
Members of a tribe in New Guinea say good bye by putting a hand in each other’s armpit then rubbing themselves with it, coating themselves with the other’s scent. Similarly, in Elizabethan times a peeled apple was kept in a woman’s armpit until it absorbed her odor, then given to her lover as a “love apple” so he could inhale her fragrance while they were apart. It is reported that Napoleon sent a message to Josephine, “Home in three days, don’t wash.”
I loved this when I read it in the Natural Foods Merchandiser back in 2003, and love it still today! It reminds me that we’re not as smart as we think we are… “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!
GMOs, or genetically modified organisms, are “organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods.” So says the Non-GMO Project. An example being the gene of a flounder inserted into the gene of a tomato – yes, this really happened. What worries me? That we are tinkering with things we don’t completely understand. Good things do not happen when we try and fool Mother Nature.
This year we’re proud to offer a choice or turkeys: a) the Koch’s certified organic turkeys from a PA Dutch-heritage family farm; and b) Stonewood natural turkeys from Vermont. Stonewood turkeys don’t do drugs and are wonderful birds! The difference between the two, besides the certified organic label on Koch, is that I’ve found the Stonewood birds to be leaner, with more white meat. Koch seems to have more dark meat and are fattier. All birds are grown by the children and great grandchildren of the founders. All birds are fed an all-vegetarian diet, and are given no growth hormones or antibiotics.
All size turkeys available today, but because we’ve already had to place our order, it’s best to call today or tomorrow so you get just the turkey and the size you want. Call Turkey Central at 978-371-7573. Koch organic turkeys: $3.99 per lb. Stonewood natural turkeys: $3.49 per lb. Quite a deal!
Get our holiday offerings from our incomparable kitchen right in the store too.
Adam sent me a link to “The Life-Changing Loaf of Bread” by Sarah Briton, and I want to give her a big thumbs up here. This is my adaptation, which we made on our cooking show, Eat Well Be Happy. You can see that this recipe is a snap to make. It’s also chock-a-block full of nutrients, protein, minerals, fiber, gluten-free, nut-free and vegan if you use coconut oil (or olive or sesame oil; both are additional options). We love it, and you will too. You’ll also enjoy reading Sarah Briton’s website, http://www.mynewroot.org. Tell Sarah we sent you!
January is national soup month, and here’s a soup to celebrate January in your home. Of course, use organic ingredients: You’ll get more of those antioxidants that will keep you from “rusting” prematurely. You’ll keep our farmers and our soil healthier at the same time… Like all my soup recipes, this is a throw everything in one pot, easy-peasy soup.
Chestnuts have been cultivated and eaten for more than 6,000 years in China, and more than 3,000 years in Europe. In his book, Biotechnology of Fruit and Nut Crops, author Richard Litz, writes that the Greeks claimed chestnuts superior to almonds, hazelnuts and walnuts. In the 16th century, Italians referred to chestnuts a “grain that grows on a tree,” and they were survival food in mountain regions where little else would grow.
You don’t need to be medically constipated to be… just a little backed up. In fact, a lot of people are just fine, but can still use a little helping “going.” Do you miss some morning, feel a little bloated sometimes…? In no particular order, here are five things you can do about it.
Water: drink enough water. Enough said.
Fiber: Fiber is a generic term for indigestible starch. Since it’s not digested, it pretty much goes in one end, and comes out the other. On the way through, it acts like a brush (insoluble fiber) or a sponge (soluble fiber). And since it absorbs water, it takes up space, and creates bulk in the stool.
So, how does fiber work? Think of it this way: it’s easier to squeeze toothpaste out of the tube when the tube is full.
Beyond that, soluble fiber feeds the healthy probiotic gut bacteria.
I could go on and on about research studies, but I won’t. After all, nobody needs me to prove to them that fiber works. We all know it does.
… Debra Stark
(This first ran in the Concord Journal in 2013.)
According to Dr. Mark Hyman, family physician and a four-time New York Times bestselling author, we’re battling a “diabesity” epidemic. Diabesity, he says, is when our bodies move from balanced blood sugar to insulin resistance (the state when our cells become numb to the effects of insulin and need increasing amounts of it), to full blown diabetes and obesity.
Diabesity occurs, Dr. Hyman says because we’ve drugged our cells with too much sugar and starch (yes, this is an oversimplification on my part…).
But what if we can’t stop eating carbs and sugar? What if we can’t resist that big bowl of pasta? What if eating cake is routine instead of an occasional indulgence?