Watermelon is a heavyweight in the nutrition department.
A standard serving (about 2 cups) has one-third of a day's
vitamins A and C, a nice shot of potassium, and a healthy
dose of lycopene for only 85 fat-free, salt-free calories. And
when they're in season, watermelons are often locally grown,
which means they may have a smaller carbon footprint than some
other fruits.
-Nutrition Action Healthletter
Wednesday, July 31, 2013
Tuesday, July 30, 2013
September GIG Meeting
Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!
Monday, July 29, 2013
September GIG Guest Speaker
Chef Kimi Reid blends
years of culinary training and experience with a passion for
nutritional awareness. Before arriving in Portland, Chef Kimi spent
many years cooking everywhere from fly–fishing lodges in Chile, private
yachts in Italy, cafes in Australia, and Michelin five–star restaurants
worldwide. Here in Portland, she offers nutritionally–customized
personal chef services, menu consulting, as well as providing “naturally
gluten-free” weekly recipe plans atwww.realrecipeplans.com.
She is gluten–free herself and loves working closely with medical
professionals to ensure that her clients are eating well, and/or
learning to cook for themselves. Chef Kimi is very excited to be sharing
the fun secrets of a gluten–free way to the GIG group!
She will be joining Charles Luce, GF Artisan Bread and Joyce Glaser, Shelf Reliance (Emergency Preparedness), at our next support meeting.
Please come join us on Saturday, September 21st, 2013
Legacy Salmon Creek Hospital
6th Floor Classroom, 10am-12pm
See you there!
She will be joining Charles Luce, GF Artisan Bread and Joyce Glaser, Shelf Reliance (Emergency Preparedness), at our next support meeting.
Please come join us on Saturday, September 21st, 2013
Legacy Salmon Creek Hospital
6th Floor Classroom, 10am-12pm
See you there!
Friday, July 26, 2013
A Critical Need
We are still hoping that some people will come forward
soon to help volunteer and take over the Gluten Intolerance
Group of Southwest Washington for 2014.
It is really important to make sure that this group carries on for the
health, welfare and education of all those people that have been and
will someday be diagnosed. Don't lose sight of the help that was given
to you when you needed it, please consider the comfort and satisfaction
of paying it forward. Kristi Curtis is waiting to hear from you soon:
justus323@yahoo.com or 360-518-0464 / 360-695-0862
Thank you for your support!
soon to help volunteer and take over the Gluten Intolerance
Group of Southwest Washington for 2014.
It is really important to make sure that this group carries on for the
health, welfare and education of all those people that have been and
will someday be diagnosed. Don't lose sight of the help that was given
to you when you needed it, please consider the comfort and satisfaction
of paying it forward. Kristi Curtis is waiting to hear from you soon:
justus323@yahoo.com or 360-518-0464 / 360-695-0862
Thank you for your support!
Keep Your Cool
50% is how much less weight your joints carry when
you walk waist-deep in water instead of on land- a
cool alternative when it's hot out.
55,000 is the number of people treated in emergency
rooms for heatstroke and other heat-related injuries
from 1997-2006. Certain heart and other medications
can raise the risk for some people, so play it safe and
work out in the air-conditioning or when it's cool outside-
and drink plenty of water.
25 degrees is how much cooler it can be on a shaded trail
than on unshaded asphalt. Find a trail through the woods
for your walks this summer. Studies show being in nature
will boost your mood, too.
260 calories in 1/2 cup of Haagen-Dazs dark chocolate
ice cream.
80 minutes it will take to walk off that ice cream at a brisk,
3.5 miles per hour.
-Arthritis Magazine, July/August 2013
you walk waist-deep in water instead of on land- a
cool alternative when it's hot out.
55,000 is the number of people treated in emergency
rooms for heatstroke and other heat-related injuries
from 1997-2006. Certain heart and other medications
can raise the risk for some people, so play it safe and
work out in the air-conditioning or when it's cool outside-
and drink plenty of water.
25 degrees is how much cooler it can be on a shaded trail
than on unshaded asphalt. Find a trail through the woods
for your walks this summer. Studies show being in nature
will boost your mood, too.
260 calories in 1/2 cup of Haagen-Dazs dark chocolate
ice cream.
80 minutes it will take to walk off that ice cream at a brisk,
3.5 miles per hour.
-Arthritis Magazine, July/August 2013
Monday, July 22, 2013
September GIG Meeting
Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!
Saturday, July 20, 2013
Ice Cream Recipe
Soft Serve Ice Cream (Dairy Free)
2 frozen, sliced bananas
2 tablespoons almond butter
1-2 tablespoons raw honey
1 tablespoon organic cocoa powder or dark chocolate ground
1/2 teaspoon vanilla
We love this quick treat on a hot day. Loaded with healthy fats, nutrients
and enzymes. Servings: 2 (Or in my house, 4)
and enzymes. Servings: 2 (Or in my house, 4)
Combine all ingredients in a food processor or a high-speed blender. Process until creamy.
-Lisa's Counter Culture
Friday, July 19, 2013
Luce's Gluten-Free Artisan Bread
Charles Luce learned to bake when he was four, but never took his knowledge seriously until celiac disease struck him in 2002.
Within days of going on a gluten-free diet he
realized that if he was going to enjoy this new life, he'd have to make
his own baked goods - such was the state of commercial GF products.
Calling on his long-dormant skills - as well as new ones gained by a lifetime in the visual arts - he set out to make excellent gluten-free food. Soon he came to the last frontier: bread. Every commercial version was inferior, and the recipes in cookbooks weren't much better. Adding to the frustration was the fact that American wheat breads had improved so much in the previous decade.
Calling on his long-dormant skills - as well as new ones gained by a lifetime in the visual arts - he set out to make excellent gluten-free food. Soon he came to the last frontier: bread. Every commercial version was inferior, and the recipes in cookbooks weren't much better. Adding to the frustration was the fact that American wheat breads had improved so much in the previous decade.
What Charles wanted was simple: excellent, rustic
bread with no additives or enrichments. Of course, making it was not so
simple. It took 7 years of experimenting, but finally he got there with a
bread he came to call Classic Sourdough. Expanding on the basics of
this formula he soon had many flavors.
Still, he wasn't satisfied. Small, local bakeries
make great products, but shipping a bread degrades it. Even though his
breads did not go stale for 5 days or more, they couldn't be perfect if
they lingered in a truck, a freezer, or on a store shelf. Charles felt
that great bread is everyone's birthright. So he took what he'd learned
several steps further and devised ways of simulating artisan bakeshop
oven techniques in a simple paper bag.
In May of 2010, Charles met TJ Fontenette and his
wife Vanette. After tasting Charles' bread, TJ convinced him it should
become available to everyone. Together they formed GF Creations LLC to
produce Luce's Gluten-Free Artisan Bread.
In the months following, Charles worked out the
formulas that made the breads "no-rise," or instant. It was time to
bring them out.
Today, Luce's complete artisan bread mixes have put Great Bread in Everyone's home. With simple kitchen tools and the smallest, clunkiest oven, anyone can have great gluten-free bread.
Luce's Gluten-Free Artisan Bread mixes were launched
to the public on October 13, 2012 at the GlutenFreeLivingNow Expo in
Carmel, Indiana.
To contact Charles Luce, click HERE.
To go to Charles Luce's blog, click HERE
Thursday, July 18, 2013
Real Recipe Plans
Just wanted to say a huge thanks for sharing Real Recipe Plans' statuses on your Facebook page.
We wanted to properly introduce ourselves and share our latest Facebook promotional with you so that it's clear for your gluten free audience.
All of our meals at Real Recipe Plans are gluten, soy and dairy free. We offer a subscription service for only $10 a month through which the subscribers receive five gluten-free meal plans delivered right to their inbox. These plans come complete with a shopping list and funny/quirky recipe tips. It's very convenient and because it only uses whole foods, it makes eating gluten-free healthy, easy, convenient and simple.
Right now we're running a Facebook campaign through which
anyone who likes our Facebook page and messages us their email address
gets a one month free trial of the recipe service. We'd love to share
this opportunity with your followers. Feel free to let them know about
the opportunity and tag our Facebook page so they know where to find us.We wanted to properly introduce ourselves and share our latest Facebook promotional with you so that it's clear for your gluten free audience.
All of our meals at Real Recipe Plans are gluten, soy and dairy free. We offer a subscription service for only $10 a month through which the subscribers receive five gluten-free meal plans delivered right to their inbox. These plans come complete with a shopping list and funny/quirky recipe tips. It's very convenient and because it only uses whole foods, it makes eating gluten-free healthy, easy, convenient and simple.
Thanks.
Jana Stambaugh
Green Tea, Blueberry and Banana Smoothie
Directions
- In small glass measuring cup or bowl, microwave water on high until steaming hot. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
- In blender with ice crushing ability, combine berries, banana, and milk.
- Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.)
- Pour smoothie into tall glass and serve. -Prevention Magazine
We Need Your Help
Please consider helping our local GIG chapter stay alive by volunteering your
time and energy in 2014. We have 3 open positions that still need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
time and energy in 2014. We have 3 open positions that still need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
Wednesday, July 17, 2013
Frozen Almond Mousse
Ingredients
- 1 13.5 oz can full fat coconut milk (refrigerated overnight)
- 2 Tbsp almond butter
- 1/4 tsp liquid stevia or sweetener to taste
Instructions
1. Into a bowl, scoop out the coconut cream that rises to the top of the refrigerated can of coconut milk (save the leftover water for smoothies).
2.
Add the almond butter and stevia and
whisk to combine (I used the whisk attachment of my immersion blender
3.
Pour the mixture evenly into two
small bowls and freeze for 25-45 mins or until mostly frozen (or if you can't
wait, eat as is :) )
Notes
Net Carb Count*: Frozen Almond Butter
Mousse: 6.5 net carbs for one serving (makes about 2 servings) *Note carb
counts are estimated based on the products I used. Check nutrition labels for
accurate carb counts and gluten information.
-Living Low Carb
Tuesday, July 16, 2013
Abby's Table
Hope
you are off to a great summer! I want to share some big, exciting
changes that are happening for me and Abby's Table this fall. As you may
know, my mission for Abby's Table is to inspire a healthy food culture
in America by creating celebratory, social dining and education for all
kinds of eaters!
Over
the last 4 1/2 years I've gone through various transformations of the
business. The "table dinner" experience is the most successful tool I've
found to really reach an audience and inspire change. Recently, I've
been presented with the exciting opportunity to work on a cookbook about making celebratory, social dining a reality for the home cook.
Starting this fall, I will be distilling Abby's Table into the concept
of the "table dinner" which is an all-inclusive dinner party for eaters
of all kinds.
In order to do the research for the book and make Abby's Table more useful to home cooks everywhere, I am going mobile! I will continue our summer calendar and then will be moving out of our current kitchen on September 30th. The
table dinners will thereafter be "pop up" style events for the
cookbook, in which the host or diners will participate in the cooking
with me, so that I can learn about how to make the table dinner concept
possible and useful for non-professional cooks. This could be you!
So
much of my success is due to your incredible support, and I am so
excited to take Abby's Table into the homes of people everywhere,
beginning here in Portland this fall. I'd love to hear your thoughts, as
I am going to be leaning into my community as I research and create an
"everybody's at the table" kind of dinner party. If you'd be interested
in getting involved as a host or guest or have relevant knowledge about
this book project, I'd be so happy to hear from you! I hope to see you
at the kitchen for a dinner sometime this summer (our regular schedule
continues through September), and I look forward to staying connected
thereafter.
Thanks again for your support! Chef Abby
______________________________________________________________________
SUMMER DINNER CALENDAR
Join us for our last 25 dinners in the kitchen!
WEDNESDAY + THURSDAY DINNERS
Italian Inspired - July 17th and 18th, August 28th
Middle Eastern Inspired - September 5th and 6th
Full September Menus to Be Posted August 1st.
|
FRIDAY NIGHTS
|
Monday, July 15, 2013
A New GF Restaurant
Harlow, new 100% gluten-free restaurant opens on SE Hawthorne in Portland
HARLOW RESTAURANT
100% GLUTEN FREE
SE PORTLAND OR
There is a new 100% gluten-free restaurant in town: Harlow Restaurant on SE Portland. It is the brainchild of the owners of Prasad Cafe in the Pearl. The restaurant is already vegan/vegetarian friendly so there are options for those who are dairy and egg sensitive, too.
They are open Mon-Sat 8am to 9pm, Sun 8am - 3pm. They have a full menu, and a juice bar and smoothies. Next to the SE Hawthorne space that used to be the BridgePort Ale House.
3632 SE Hawthorne Blvd
Portland, OR 97214
p: 971-255-0138
A review on pdxeater.com: "Harlow breaks from the vegan mold (though remains vegetarian) mostly during breakfast,
with a menu offering scrambles alongside rice or quinoa; huevos
rancheros with housemade tortillas; and lemon poppy quinoa pancakes with
a choice of vegan or dairy butter. (Also available for breakfast:
granola, classic oatmeal, and maple-roasted veggies served with polenta
and eggs.) Lunch expands Prasad's cafe menu of hot and raw soups,
salads, and bowls (including the "Mighty Bowl," which is offered on a
donation basis) with dishes like a vegan mac and cheese; dinner includes
three raw dishes, including a raw veggie burger, and barbecue tempeh.
In an attempt to make drinking a healthier pursuit, the bar will serve fresh juice-based cocktails, like the "Dorian's Tonic" (featuring gin, cucumber, apple, basil, and cilantro), as well as a bourbon-heavy spirits menu."
What a very exciting addition to our Portland gluten-free nirvana!!
Saturday, July 13, 2013
Healthy Salad Options
Start with: 4 cups of your favorite mixed greens or lettuce
and 2 cups of your favorite sliced veggies.
Then: Add the ingredients from one of the following options.
Chicken & berry salad
Fresh raspberries, blueberries, seasoned, boneless chicken
breast, cooked and sliced, lemon or lime wedges and top with
your favorite balsamic vinaigrette.
Salmon & asparagus salad
Wild salmon, cooked, stalks of asparagus, steamed or roasted,
chopped nuts (pecans or almonds), sliced cucumber and top with
your favorite honey-mustard dressing.
Fiesta salad
Black beans, 1 large tomato, diced, 1 sliced avocado, chopped
scallions, shredded low-fat cheese and top with your favorite
ranch dressing.
-Natural Choices Magazine, June 2013
and 2 cups of your favorite sliced veggies.
Then: Add the ingredients from one of the following options.
Chicken & berry salad
Fresh raspberries, blueberries, seasoned, boneless chicken
breast, cooked and sliced, lemon or lime wedges and top with
your favorite balsamic vinaigrette.
Salmon & asparagus salad
Wild salmon, cooked, stalks of asparagus, steamed or roasted,
chopped nuts (pecans or almonds), sliced cucumber and top with
your favorite honey-mustard dressing.
Fiesta salad
Black beans, 1 large tomato, diced, 1 sliced avocado, chopped
scallions, shredded low-fat cheese and top with your favorite
ranch dressing.
-Natural Choices Magazine, June 2013
GIGSWWA
Please consider helping our local GIG chapter stay alive by volunteering your
time and energy in 2014. We have 3 open positions that still need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
time and energy in 2014. We have 3 open positions that still need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
Thursday, July 11, 2013
Make Varicose Veins Vanish
A powerful healing secret to beautiful legs.
There is probably not a more frustrating topic than unsightly varicose veins, especially this time a year when you often have no choice but to have your legs on display. It’s starting to become a major source of concern among so many of my female clients. Females are much more likely to develop these veins— about three times more likely, to be exact— since one of the biggest risk factors is pregnancy, along with getting older, lack of exercise, and getting heavier.
Plus if your oral hygiene is less than optimal, you may also be at risk of developing varicose veins despite your gender. Researchers have discovered that nearly half of all varicose veins contain the exact same kind of bacteria that triggers periodontal disease. Those same bacteria settle on the valves that assist the blood that flows through your legs back up to your heart. When those valves are infected with the periodontal bacteria, they can quickly lose their seal-making ability across the vein. So, rather than flowing uphill, the blood starts to pool downhill.
The result? Veins that are stretched out with damaged cellular walls. Could this also be the reason why so many of us are seeing so many spots and spider veins below the knee?
Whatever the real cause, women are embarrassed and go to great lengths to conceal the blue bulging appearance of varicosities. While surgery is definitely an option for many, surgical procedures do not address the underlining reason that made the varicose veins develop in the first place. And even if the surgery was successful —as it sometimes is— it does not insure that new veins will not develop.
The appearance and discomfort of varicose veins are simply an outward reflection of what is going on inside. You will be surprised, as I was, to discover another piece of the puzzle— overlooked and ignored research that may be a hugely important, forgotten key to healthy veins.
Vitamin K-2
Yes, it is the same vitamin complex that targets calcium absorption directly into the bone: K-2. This vitamin complex plays a crucial role in the biochemical process which produces a substance called MGP (matrix GLA protein) which prevents the calcification of arteries when fully activated. Concurrently, another compound called osteocalcin stimulates the calcification of bones.
Without enough K2, calcium can easily exit the bones and clog up arteries.
The same mechanism which causes the arteries to harden can also occur in the veins. When K2 is deficient, the veins get coated with the calcium which was meant to be deposited in the bones.
So, it stands to reason that taking supplemental vitamin K-2 can help the varicose veins from developing and it will also help to protect the veins that are already there while starting the repair process. It is so much easier to prevent the calcification process in the first place, than undoing it later.
When my clients ask me about a formula for varicose veins, I typically recommend Osteo-Key, the same formula that I developed for daily bone protection. It contains the research-based formulation of Vitamin K-2 (known as MK-7) providing the optimum dosage of 150 mcg daily. This formula also contains the most absorbable form of calcium (microcrystalline hydroxyapatite) to provide a daily 800 mg of elemental calcium with 400 mg magnesium, 150 mg silica, 3 mg boron, 40 mg manganese, and 20 mg zinc which constitute one powerhouse of synergistic bone building minerals.
You don’t have to be embarrassed by veiny veins anymore. Attractive, healthier legs are just a click away.
-Edge On Health, Dr. Ann Louise Gittleman
There is probably not a more frustrating topic than unsightly varicose veins, especially this time a year when you often have no choice but to have your legs on display. It’s starting to become a major source of concern among so many of my female clients. Females are much more likely to develop these veins— about three times more likely, to be exact— since one of the biggest risk factors is pregnancy, along with getting older, lack of exercise, and getting heavier.
Plus if your oral hygiene is less than optimal, you may also be at risk of developing varicose veins despite your gender. Researchers have discovered that nearly half of all varicose veins contain the exact same kind of bacteria that triggers periodontal disease. Those same bacteria settle on the valves that assist the blood that flows through your legs back up to your heart. When those valves are infected with the periodontal bacteria, they can quickly lose their seal-making ability across the vein. So, rather than flowing uphill, the blood starts to pool downhill.
The result? Veins that are stretched out with damaged cellular walls. Could this also be the reason why so many of us are seeing so many spots and spider veins below the knee?
Whatever the real cause, women are embarrassed and go to great lengths to conceal the blue bulging appearance of varicosities. While surgery is definitely an option for many, surgical procedures do not address the underlining reason that made the varicose veins develop in the first place. And even if the surgery was successful —as it sometimes is— it does not insure that new veins will not develop.
The appearance and discomfort of varicose veins are simply an outward reflection of what is going on inside. You will be surprised, as I was, to discover another piece of the puzzle— overlooked and ignored research that may be a hugely important, forgotten key to healthy veins.
Vitamin K-2
Yes, it is the same vitamin complex that targets calcium absorption directly into the bone: K-2. This vitamin complex plays a crucial role in the biochemical process which produces a substance called MGP (matrix GLA protein) which prevents the calcification of arteries when fully activated. Concurrently, another compound called osteocalcin stimulates the calcification of bones.
Without enough K2, calcium can easily exit the bones and clog up arteries.
The same mechanism which causes the arteries to harden can also occur in the veins. When K2 is deficient, the veins get coated with the calcium which was meant to be deposited in the bones.
So, it stands to reason that taking supplemental vitamin K-2 can help the varicose veins from developing and it will also help to protect the veins that are already there while starting the repair process. It is so much easier to prevent the calcification process in the first place, than undoing it later.
When my clients ask me about a formula for varicose veins, I typically recommend Osteo-Key, the same formula that I developed for daily bone protection. It contains the research-based formulation of Vitamin K-2 (known as MK-7) providing the optimum dosage of 150 mcg daily. This formula also contains the most absorbable form of calcium (microcrystalline hydroxyapatite) to provide a daily 800 mg of elemental calcium with 400 mg magnesium, 150 mg silica, 3 mg boron, 40 mg manganese, and 20 mg zinc which constitute one powerhouse of synergistic bone building minerals.
You don’t have to be embarrassed by veiny veins anymore. Attractive, healthier legs are just a click away.
-Edge On Health, Dr. Ann Louise Gittleman
Wednesday, July 10, 2013
Did You Know?
Greek-style yogurts are highly strained. Removing excess water
creates a thick, creamy texture without upping fat content.
Nutrients: Calcium, Phosphorus, Potassium, Vitamins B2
(riboflavin) and B12.
Keeping eggs in the door of the refrigerator may not be the best
practice, according to the US Food Safety and Inspection Service.
They'll stay fresh longer if you place them in the coldest part of
the fridge. Also follow these suggestions when purchasing eggs.
Make sure they aren't cracked or dirty.
Check expiration dates before buying.
Choose eggs with USDA grade shield.
Refrigerate eggs as soon as you get home.
The sun's rays are strongest between 10am and 2pm. Here's a
visual aid: If your shadow appears to be shorter than you are,
seek shade.
-Natural Choices Magazine, June 2013
creates a thick, creamy texture without upping fat content.
Nutrients: Calcium, Phosphorus, Potassium, Vitamins B2
(riboflavin) and B12.
Keeping eggs in the door of the refrigerator may not be the best
practice, according to the US Food Safety and Inspection Service.
They'll stay fresh longer if you place them in the coldest part of
the fridge. Also follow these suggestions when purchasing eggs.
Make sure they aren't cracked or dirty.
Check expiration dates before buying.
Choose eggs with USDA grade shield.
Refrigerate eggs as soon as you get home.
The sun's rays are strongest between 10am and 2pm. Here's a
visual aid: If your shadow appears to be shorter than you are,
seek shade.
-Natural Choices Magazine, June 2013
Thursday, July 4, 2013
Surprising Foods That Fight Pain
Achy Joints - Food Rx: Cherries, turmeric
Here's sweet news: Preliminary research suggests that
eating 20 tart cherries may be as effective as taking
ibuprofen for reducing pain. In a more recent study, eating
about 45 cherries a day reduced C-reactive protein, a major
marker of inflammation associated with arthritis, by 25%.
Likewise, the spice turmeric contains curcumin, a compound
that in one study eased pain as well as ibuprofen did in people
with knee osteoarthritis.
Digestive Pain - Food Rx: Peppermint, coconut
The menthol in fresh peppermint and peppermint tea acts as a
carminative (a compound that relieves gas and bloating) and a
muscle relaxer, which can help relieve the cramping and spasms
associated with occasional intestinal distress and full-blown IBS.
For diarrhea, Reardon suggests eating 1 to 3 teaspoons of
shredded unsweetened coconut, which has anti-inflammatory
and antimicrobial properties.
Headaches - Food Rx: Coffee, pumpkin seeds
Your pounding head is often a result of dilated, or enlarged, blood
vessels in your brain. Caffeinated drinks such as coffee can help
constrict blood vessels and ease the pain; they also make painkillers
work better so you can reduce your dose. But if you have the
mother of all headaches- a migraine- you may be deficient in
magnesium and could benefit from foods rich in in this nutrient, such
as pumpkin seeds, says Reardon. Magnesium helps calm the
overexcited nerves and tense muscles that contribute to migraine pain.
-Prevention Magazine, July 2013
Here's sweet news: Preliminary research suggests that
eating 20 tart cherries may be as effective as taking
ibuprofen for reducing pain. In a more recent study, eating
about 45 cherries a day reduced C-reactive protein, a major
marker of inflammation associated with arthritis, by 25%.
Likewise, the spice turmeric contains curcumin, a compound
that in one study eased pain as well as ibuprofen did in people
with knee osteoarthritis.
Digestive Pain - Food Rx: Peppermint, coconut
The menthol in fresh peppermint and peppermint tea acts as a
carminative (a compound that relieves gas and bloating) and a
muscle relaxer, which can help relieve the cramping and spasms
associated with occasional intestinal distress and full-blown IBS.
For diarrhea, Reardon suggests eating 1 to 3 teaspoons of
shredded unsweetened coconut, which has anti-inflammatory
and antimicrobial properties.
Headaches - Food Rx: Coffee, pumpkin seeds
Your pounding head is often a result of dilated, or enlarged, blood
vessels in your brain. Caffeinated drinks such as coffee can help
constrict blood vessels and ease the pain; they also make painkillers
work better so you can reduce your dose. But if you have the
mother of all headaches- a migraine- you may be deficient in
magnesium and could benefit from foods rich in in this nutrient, such
as pumpkin seeds, says Reardon. Magnesium helps calm the
overexcited nerves and tense muscles that contribute to migraine pain.
-Prevention Magazine, July 2013
Tuesday, July 2, 2013
Please Help!
Please help keep our local GIG chapter alive by volunteering your
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
Tip of the Month
All beans are good beans. They're rich in protein, fiber, magnesium,
potassium, and zinc. But garbanzos stand out because they are so
versatile. Just drain, rinse, and toss a handful on your green salad;
include them in vegetable stews, curries, and soups; mix them with
brown rice, quinoa, or other gluten free whole grains.
-Center for Science in the Public Interest
potassium, and zinc. But garbanzos stand out because they are so
versatile. Just drain, rinse, and toss a handful on your green salad;
include them in vegetable stews, curries, and soups; mix them with
brown rice, quinoa, or other gluten free whole grains.
-Center for Science in the Public Interest
Monday, July 1, 2013
The Kids Cooking Corner
Hello!
I
want to personally invite you to a fundraiser for one of our community
partners! The Kids Cooking Corner works with children to build self
confidence and learn to cook. They facilitate cooking classes, birthday
parties, summer camps, and learning experiences for special needs
children. If you haven’t checked them out before, I encourage you to HERE.
They are a great non profit organization, and this is their largest
fundraiser for the year. Come and join us for a harvest dinner, and
experience the magic of the school and garden yourself!
Heidi OConnor invited you to
The Kids Cooking Corner 3rd Annual Fundraiser!
Sun, Sep 29, 2013 at 5:00 PM
Where:
The Kids Cooking Corner
5206 Northeast 78th Street
Vancouver WA 98685
Where:
The Kids Cooking Corner
5206 Northeast 78th Street
Vancouver WA 98685