DNG-18
Archive Eat Well Be Happy, Tasty Tantalizing Television
Episode 335

with Debra Stark & Robin Johnston

  • Rice Noodles with Peanut Sauce and Crunchy Veggies
  • Corn, Bean & Cauliflower Salad with Basil Pesto
  • Grilled Eggplant Slices
 Staff Favorite


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

 Staff Favorite
Of Note

Chimpanzees Prefer Organic

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!

Ice Cream in Summertime

Summertime is synonymous with ice cream. Just drive by Reasons to Be Cheerful, or any other ice cream shop if you don’t believe me….. All those people out there licking away! Did you know it takes 50 licks to finish off a single scoop of ice cream?

Feed your plants!

Flower growers have used blackstrap molasses (yes, we do sell this old-time remedy for iron poor blood!) to get stronger, longer lasting blossoms for ages. Molasses supplies trace minerals along with bio-available sugars that feed plants. Milk, too, is a soil and plant food. The organization Slow Food says that, in addition, milk is an effective fungicide and soft-bodied insecticide; critters like grasshoppers don’t have a pancreas to process the sugars, so they are driven off when milk is applied to leaves. Slow Food says to mix two cups of milk (whole) into eight cups of water and stir in ¼ cup of blackstrap molasses for the first feeding (spray on leaves or pour a cup of the mixture around the stem of each plant).  Do this once every week or two to nurture healthy communities of microbes, fungi and beneficials in compost or garden soil.

Have an unusual-looking vegetable or fruit from your garden? Bring it in and show us!

And here’s to a wonderful start to everyone’s summer. For ice cream, remember we have two wonderful companies who use no gums or stabilizers in their recipes. These old-fashioned ice creams are the real deal – from Stow, MA, Ken and Gina’s; and Tea-rrific, whose flavors each feature a different tea.

 What's Cooking
Archive

Cranberry-Pear Apple Crisp with Spices

I love pies but don’t have the patience to deal with making crust.  Around holidays, this is my go-to kind of fruit dessert.  Even though I still peel fruit, cobblers and crisps are easy-going.  They don’t expect perfection from the baker, which is a relief.  And I love maple syrup with fruit!

I do use only organic fruit.  I remember my mother telling me how heavily cranberries and apples and pears are sprayed.  I want us all to be healthier and live happy longer.

Quinoa with Fennel and Chestnuts

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?

Simple French Cassoulet

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. 

Adam's Corner
Archive

Want to get the most out of your food? Enzymes play a big part.

Does eating organic food mean we’ll be healthy, wealthy and wise?  If only it were that easy… Before we can absorb anything, our body must break down what we eat into smaller pieces.  It’s that “breaking down” process that extracts nutrients, so they can be assimilated.  Until that happens, not much we put into our mouths does us any good.

It’s the hardworking enzymes that make that happen for us.

Enzymes are catalysts, spark plugs that initiate chemical reactions in our body.  Enzymes are both metabolic (systemic) and digestive.  Metabolic enzymes instigate various chemical reactions in cells including energy production and detoxification.  It’s the digestive enzymes needed to activate metabolic enzymes we’ll talk about here – digestive enzymes such as amylase to digest starches, protease for proteins, lipase for fats, lactase for dairy and cellulase for cellulose or fiber, maltase for grains and sucrase to break down sugars.

Bone Health 102

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.