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    • Leafy Green Challenge

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    •  6/25/2010 9:40:00 AM
    •         Today is Friday which means we have a Monday coming up. I love Mondays, not only is it the beginning of a new week, it’s  such a good day to start something new. So I have a challenge for you. (and me)

       

               I have been reading "Thrive, the vegan nutrition guide to optimal performance in sports and life" by Brendan Brazier.   Thrive is a MUST READ according to T. Colin Campbell. I couldn't agree more. I found this book when I was Google searching nutrition and fitness. After reading it, I have recommended this book to many people, athlete and non-athlete alike. 

       

               In the book he talks about so many things. I like to drive in and just do it all, that can get overwhelming and make it a challenge to stick with. So this week I am going to take my newbie step into new leafy greens. I am challenging you to join me.

       

      In Thrive Brendan states, “Dark leafy green are a rich source of chlorophyll, important in offsetting stress and alkalizing the body.  Chlorophyll also cleanses and oxygenates the blood, making it and essential "modern world" food and a true performance enhancer.  Having more oxygen available in the blood translates to better endurance and an overall reduction in fatigue."

        

       A reduction in fatigue….. Isn't that something we all want? I can't even count the amount of times I hear others say, I am just so tired.  If eating more greens is going to improve that,  then it’s worth a shot right? Let's do it!

       

      He continues, "In their raw state, chlorophyll-containing plants possess and abundance of live enzymes that promote quick rejuvenation of our cells. The consumption of chlorophyll-rich, leafy greens vegetables combined with moderate exercise is the best way to create a biologically YOUNGER BODY"

       

      Who wants that?? I do, I do! I am so excited about this book.  I am baby stepping my way younger and healthier. Starting Monday, of course!   (it gives me the weekend to grocery shop).  I've been stuck in my leafy green rut, using mostly spinach and kale. I am ready to branch out.

       

      Here is a list of more common leafy green, by more common, I mean available at stores, not more common because I use them or even know what some look like.)

       

      -Beet greens - I had these at a vegan restaurant- YUM!

      -Butter lettuce

      -Collards - sometimes I throw a couple of leaves into my smoothie

      -Dandelion greens

      -Mustard greens- I tried throwing a couple of these leaves into my smoothie and WHOA gross!! I do NOT recommend it! Ha! (I would love some suggestions)

      -Red leaf lettuce

      -Swiss Chard

       

       

      Challenge: Pick two and use them daily this week. You can come up with your own as well. Please feel free to share your ideas.

      Good luck, have fun with it, enjoy becoming biologically younger!

       

                       

       

       

       

      • I love to steam swiss chard, kale or collards in my rice cooker and then add them to stir fry, pasta, chili, or whatever. Even tastes good with lemon juice as a side dish by itself.
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    • Mommies Cheesecake- YES CHEESECAKE!

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    •  6/18/2010 10:23:22 PM
    •  FINALLY! DESSERT that I don't have to feel guilty about and I don't wake up the next morning bloated (TMI?)

      Cheesecake is a dessert I will always have a hard time not taking a second look and then a second bite... or more!! 

      This is by far the best "healthy" cheesecake recipe, I am so excited to share it with you!

      As "Mommies" we got together for a weekend get-away to cook and talk Whole Food fun. We each picked a few items we wanted to test before sharing with you. This Cheesecake is the one I am most excited about. I hope you enjoy it!

       

       

      Preheat oven- 325degrees                 Bake 30-35 minutes (until golden brown)

       

      Filling:

       

      1 c Soy sour cream

      16oz soy cream cheese

      1TBSP lemon juice

      2 TBSP flour (unbleached)

      1 1/2 tsp vanilla

      1 tsp sea salt

       


      Crust:

       

      4 c granola (any dry kind) I just bought some in bulk at whole foods market

      8TBSP nondairy margarine

      4TBSP sugar

      Crust- Grind granola in a blender to a course flour, don't over do it. Mix granola flour with the sugar. Melt margarine and stir into the granola flour and sugar mixture. Press crust into a 9 or 10 inch spring-form pan. 

      Filling- Blend soy sour cream, soy cream cheese, flour, lemon juice, vanilla extract, and seat salt in a blender until smooth. Pour on top of crust. 

      Bake for 30-35 minutes or until golden brown.

       

      Let it set up in the refrigerator for at least 2 hours- 24 hours. 

       

      We drizzled melted dark chocolate and topped with whipped "cream"

       

       


       

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    • Let's take action!! Support the Healthy School Meals Act of 2010, H.R. 4870

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    •  6/12/2010 12:02:39 AM
    •    Today I got an email from Elizabeth J. Kucinich, the Director of Public Affairs for PCRM (Physicians Committee for Responsible Medicine) asking for help with the Healthy School Meals Act of 2010, H.R. 4870.

       

      The act states:

       

       

      "3/17/2010--Introduced.
      Healthy School Meals Act of 2010 - Directs the Secretary of Agriculture to select school food authorities to participate in a pilot program evaluating the use of plant-based alternate protein products and fluid milk substitutes under the school lunch and breakfast programs. Directs the Secretary to: (1) deliver plant-based alternate protein products and fluid milk substitutes to such food authorities at no cost for the preparation of meals under the school lunch and breakfast programs; and (2) assess which of such foods would be best for more general use in the school lunch and breakfast programs, and deliver them for general use under such programs, within two years of this Acts' enactment. Requires the Secretary, within two years of this Act's enactment, to promulgate regulations that: (1) reflect specific recommendations for increased consumption of plant-based foods; and (2) provide for the distribution of supplemental commodity assistance or cash in lieu thereof to states and certain school food authorities that offer a plant-based entree on their daily lunch menus, for the purchase of entirely plant-based commodity food products or fluid milk substitutes. Requires schools participating in the school lunch program to serve a nondairy beverage that is nutritionally equivalent to fluid milk and meets certain nutritional standards to students who cannot consume fluid milk because of a disability or medical or other special dietary need. (Eliminates the requirement that students who cannot consume fluid milk due to a disability provide schools with a statement from a physician that identifies such disability and specifies the fluid milk substitute.)"

       

       

       

      Email from Elizabeth:

      "The House Education and Labor Committee today released a draft version of the Improving Nutrition for America’s Children Act of 2010, a bill to reform the National School Lunch Program and other key child nutrition programs.
      Although the draft bill is a good step forward in improving current nutrition standards and nutrition education in schools, it does not go far enough in ensuring that every school can provide children with the healthiest options on the lunch line.
      Most significantly, the draft does not include any of the provisions of the Healthy School Meals Act, a bill introduced earlier this year to help schools offer more healthful, plant-based options, which now has 65 co-sponsors in the House of Representatives. Plant-based options are naturally low in saturated fat, cholesterol free, and full of fiber. The Healthy School Meals Act also has an important provision to ensure that all children—including millions who are lactose intolerant, allergic, or who avoid milk for religious or ethical reasons—can choose a nutritious, nondairy beverage with their school meal.

      We need your help TODAY. Please e-mail and ask for support to amend the Improving Nutrition for America’s Children Act to include provisions that will provide healthful, plant-based options in every school.
      Our children deserve better!"

       

       I am thrilled that things are changing. I hope enough people take action and we can have a voice!

       

      Even the beloved BOB HARPER (biggest loser trainer) is on board, check this out:

      Bob Harper, fitness and nutrition trainer on NBC’s The Biggest Loser, has helped millions of viewers understand how a healthy diet can fight obesity. Now, he’s taking that message to Capitol Hill to help students who need encouragement to form healthy eating habits early. He left a phone message for members of Congress asking them to support the Healthy School Meals Act, H.R. 4870, which would help school food service programs serve more fruits, vegetables, and healthy plant-based vegetarian meal options.

      click here for the full link and to listen to his phone message

       

       

      You can help 30 million American students eat healthier school lunches. It’s simple. Ask Congress to change the Child Nutrition Act to help schools provide students more vegetables, fruits, vegetarian foods, and healthful nondairy beverages.

      Each school day, millions of children eat greasy, unhealthy meals served in the over 100,000 schools and institutions participating in the National School Lunch Program, which is regulated by the Child Nutrition Act. Foods like these have helped drive childhood obesity to record levels. Healthful vegetarian options, which are low in fat and cholesterol, could help reverse this epidemic.

       

      Let's be part of this positive change. We have an amazing opportunity to make a change.

       

       

      Urge Congress to Support the Healthy School Meals Act of 2010, H.R. 4870
      Contact them today! (if you click on my contact link, it takes you straight to the PCRM page with an automatic email. All you have to do is fill out your name and address then it will automatically send an email to your local representative!)

       

       

       

       

       
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    • Roasted veggie dinner

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    •  6/4/2010 11:18:01 AM
    •        We have visitors and family stop in fairly often. Since changing our eating habits, it has been a challenge to come up with "hearty meals" that people will enjoy without missing the meat. Roasted veggies with a big salad seem to do the trick. The key is the mushrooms, they give it that hearty feel. It's very easy to throw together with whatever you have on hand. My recipe changes depending on what's in the fridge. It usually ends up something like this.

       

      Roasted Veggies                                                             Pre-heat 425 degrees

                                                                                              Bake time:  apx 30 min

      2-3 yams peeled and cubed

      2-3 large potatoes (any kind) cubed, I like to wash them well and leave the skin on.

      1 red, green, or yellow pepper  chopped. I chop mine very small because my oldest daughter is still not in love with peppers.

      3-4 carrots chopped

      1 onion finely chopped

      2 cloves of garlic minced

      Mushrooms....... I like to do a lot, they shrink up and they soak up most of the flavor.

      I usually use one costco sized package or two grocery store sized packages. Chopped or whole whichever you prefer. The mushrooms are up to you.

      1 TBSP safflower oil

       

      Pour the safflower oil in the a large bowl. Place all the veggies in the bowl, mince garlic on top, sprinkle with salt and pepper, and stir until the oil is even coated. pour into a 9x13 pan, cover with foil, and bake on 425 degrees until potatoes are soft. About 30 min.

       

       

              While this is baking I start chopping veggies for the salad. This particular night I made a salad with whole baby spinach, then I chopped romaine, broccoli, apples, and red grapes. I mixed it all together is a large bowl with a couple of tablespoons a poppyseed dressing, the dressing is where I splurge when I have guests over to give it a sweet flavor. The key to good salad is to always have some type of fruit in it. It makes for a sweet surprise.

       

      It was a great meal with good friends and no one mentioned the missing meat!

       

      Please feel free to share your summer salad ideas. We will gladly feature them on our site!

      Leave your recipe in our comments sections or email me directly at newbiewfm@gmail.com

       

       

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