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.
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!
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?
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.
Debra Stark, oldie but goodie
This is foundational in my personal repertoire.
What is royal jelly? It’s the food the nurse bees manufacture for the sole purpose of sustaining the queen bee. It’s the superfood that keeps her healthy and allows her to live longer and be stronger.
In “Royal Jelly in Dermatological Cosmetics,” Hans Weitgasser, M.D., a German dermatologist, wrote: “Through local application as an ingredient in face masks, cream and lotions, royal jelly has tremendous effects at the cellular level. In regular use, the skin becomes soft and wrinkles disappear.”
I love this pesto, which is so versatile – it can be mixed into soup, thinned with water or more extra virgin olive oil to make a sauce, spooned over veggies, grains, beans. Pesto can be used as a thick pasta sauce, served over chicken, shrimp, scallops, tofu, grilled vegetables or even on bread instead of butter. You can use it as a dip for a colorful crudité platter, or with slices of gorgeous, baked purple yams.
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.
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?
From Debra Stark’s desk
A repeat from 2013 because it’s time to recalibrate….
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?
I recently read a book published in 1999, called The Diet Cure: feel better in 24 hours, naturally by Julia Ross, M.A., which encourages us to stop dieting, to balance the body’s chemistry so we don’t have the cravings in the first place. The book says that dieting and pep talks won’t help when what we need is a biochemical overhaul.
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.