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Home » Recipes

Hot Cold Water Therapy: At-Home Wellness Tip

March 4, 2009 by Kathy Patalsky 7 Comments

If you're feeling sluggish or tense, hot cold water therapy is the wellness treatment for you. And it doesn't cost a dime to try.

I can best explain the healing power of hot cold therapy in one of my favorite childhood memories:

Summer. Poolside. Late Afternoon.
I'd climb out of a cool swimming pool just as the late afternoon sun began to sink into a dusty periwinkle horizon. I'd spring from the pool into the brisk air, a burst of cold hits me. I'd grab a towel and tip toe down a stone path with my friends and jump into the hot bubbling, steaming hot tub around the corner. Ahhh.

It was pure relaxation from the hot tub warmth and complete invigoration from the quick progression from cold to hot. Sometimes we'd even have the urge to jump back in the pool and then back to the hot tub. We had no idea it was our summertime version of hot cold therapy.

Click ahead for more about hot cold therapy and how you can try it at home.

Hot Cold Water Therapy

HC therapy is incredibly effective. And easy. You can do it every morning in your shower if you'd like. The idea is that by transitioning from a hot water to a cold water environment -or vice-versa- you are stimulating your body, especially your circulatory and lymphatic systems.

The hot to cold or cold to hot transition, actually causes your blood vessels to expand and contract in reaction to the environment. When your blood vessels expand, the blood flow slows as the vessels loosen. Then when your blood vessels are moved to cold water, they contract and tighten. The blood flow speeds up. Your circulatory system is stimulated.

The same occurs in your lymphatic system, and many therapists believe this therapy is helpful in detoxing or inspiring healing in a slow or lagging lymphatic system.

Hot Cold Water Therapy at Home

caution: do not try this therapy without consulting your doctor, or having knowledge that you have no health conditions that could be aggravated by this therapy. If you have any hesitation, simply ask your doctor.

At-home steps
1. Soak in a hot bath or take a hot shower for 2-5 minutes.
2. Turn on a cool to cold water shower and stay under the water for at least twenty seconds, or as long as you can handle. Super cold water will be more difficult to sustain.
3. Go back to a hot water shower or bath for a few minutes.
4. Return to a cool water shower for a few seconds, up to a few minutes.
Repeat as many times as you'd like.

You will notice your skin becoming red due to the increased circulation.

For me, this therapy gives me energy, relaxes my tense muscles and gets my circulation moving. What a great way to start or an end a day.


Other Options:
You can also try this therapy using a cool swimming pool and hot shower or hot sauna. However, go slowly and follow the signals of your body. If you feel dizzy or weak, stop the therapy immediately. As always, consult you doctor first.


Essex Market, NYC: A Produce Lovers Dream. Under $20.

March 4, 2009 by Kathy Patalsky 3 Comments

essex market produceEssex Market on the lower east side of New York City is a produce lovers dream. Essex has been around since 1940. So not only is it a historic landmark, it is an incredibly smart place to pick up a few high quality, low price goodies-produce is my favorite. And in NYC, produce prices can soar. The photo above is all the items I bought for under $20.

Click forward for my official review of Essex Market and read the list of items I bought....

Why Essex?

A shopping trip to an NYC Whole Foods can leave you thinking that being a vegan or vegetarian isn't really a cheap way to eat, as people often say. $2.99 a pound for apples can leave you feeling a bit weak in the knees. Viva Fruits and Veggies in Essex sells three fuji apples for 99 cents. Not organic, but they are delicious.

What I bought for $19 at Essex:
2 roma tomatoes, 4 large bosc pears, a lemon, 2 large red bell peppers, 10 oz. baby spinach, 10 oz. gourmet baby greens, a huge mango, 3 Fuyu persimmons, a jalapeno, a large red onion, 1 lb bag baby carrots, a large bunch of baby bananas, a bartlet pear, 3 fuji apples, a lime, soy milk, and an artisian walnut-raisan roll from Saxelby Farms.

In this economy, everyone needs a money saving shopping secret. Essex is a great secret here in NYC.

Review: Essex Market LES NYC

Shelf-Appeal:
Compared to shiny perfect Whole Foods, Essex is a little rough around the edges. But that's part of its charm. And compared to a farmers market-it's covered for rainy day shopping.

Label Check: Merchants include: Saxelby Farms, Essex Farm fruits and veggies, Tra La La Juice bar and muffins, Roni-Sue's Chocolates and many more. You can find everything from plantains and tomatillos to fresh salmon and blueberry muffins.

Taste test:
Everything I have picked out at Essex has been delicious. Sweet pears, crisp cilantro, fragrant herbs and gourmet olive oil.



Price: Three huge bags for under $20. Wow. Ten limes for a dollar, two pears for 89 cents, three tomatoes for a dollar. It always amazes me that I can pay five times this much just a few blocks away.



Last Word: Experience Essex and you'll feel like you've discovered a hidden secret.

Not in NYC?

Sorry to tempt you. But the idea of Essex can be found at indoor markets and farmers markets all over the world. I hope you can find one in your neck of the woods. Need help visit:
Farmers Market Listings, USDA

Essex Street Market hours of operation
Monday through Saturday 8 am to 7 pm. Open Sundays in December 10 am to 4 pm.

Individual merchant hours may vary, so we invite you to check our Merchant Directory for individual store hours.

Market Location
Essex Street Market is located at
120 Essex Street
New York, NY 10002

Essex Market

Dita Von Teese: PETA's Fur Contradiction

March 4, 2009 by Kathy Patalsky 18 Comments

dita von teese furI recently discovered that one of PETA'S celebrity endorsers, Dita Von Teese, has her own fur line and is quite open about it. If fact PETA, apparently has no problem working with Dita even though she wears and sells fur. Am I the only one who thinks this is upsetting?

Click ahead for the full story and my thoughts on PETA'S contradiction...


Lets define, shall we...

Contradiction (noun)-variance to something
PETA- People for the Ethical Treatment of Animals.

Fur
- Not an ethical treatment of animals.

Don't celebrities and organizations value the quality of authenticity anymore? Authenticity is pretty simple: If you talk the talk, walk the walk.

Pro-Animal Rights

Like most vegans, I am an animal lover. In fact, my first inspiration towards veganism was out of my childhood love of animals. And I support people and organizations who promote animal rights. But sometimes PETA confuses the heck out of me.

The Scoop

dita furNumerous news outlets reported that Dita Von Teese was spotted having a vegan lunch at Real Food Daily in Santa Monica California. One of my favorite restaurants in the country might I add.

This brought up a huge history of Dita's work with vegan animal rights company PETA. And the background story is quite questionable. It begs the question: Is PETA being a hypocrite?

PETA and Von Teese

The Vegetarian Star reported this:

"Von Teese worked with PETA in a campaign to encourage pet owners to spay and neuter their animals and was also set to star in a Beauty Without Cruelty campaign in cooperation with Chanel, to show how animal cruelty was unnecessary in the cosmetic industry.

But she has a collection of vintage furs she’s not ashamed to discuss.

“PETA’s totally aware of me,” she once told PEOPLE. “I’m not working with PETA to tell people to be vegetarians or to stop wearing fur. I am there to strictly speak about spaying and neutering your pets.”

PETA had responded by saying, “She said she has some vintage furs she wears occasionally. PETA often works with a celebrity on an issue they feel comfortable supporting, whether it’s supporting spaying and neutering, or speaking out against products that are tested on animals. So they may not be an animal rights activist, but their contribution to any of our campaigns is appreciated.”

I am against fur, but I certainly wouldn't take away Dita Von Teese's right to wear or sell fur. I can only do my best and snarl at all the fur coat wearers this time of year in New York City.

Dita is her own person, and is open about her fur-accepting stance.

However, PETA runs across runway stages splattering red paint on fur wearing models. So how in the world can they dare work with someone who sells and wears fur???

Confusing and upsetting.

I wish PETA would not choose its celebrities based on popularity, but rather on cold hard facts about what they represent. So many celebrities and everyday people say they represent one thing and actually LIVE something totally different. I would like to see more authenticity in PETA'S celebrity endorsers. Anyone can pose naked for a PETA ad and make the news. But if at the end of the day you are eating a hamburger while draped in a mink fur coat, I say you are nothing more that a fake. And if PETA was too blind to see that, then they are just as bad.

Authenticity is a pretty simple concept: If you talk the talk, walk the walk.

Mango Nutrition Facts: Super Fruit, Tropical Delight!

March 4, 2009 by Kathy Patalsky 10 Comments

mango fruitA mango is a super fruit! Lets discuss the nutrition facts of this succulent sweet tropical delight.

A mango is one way to experience that tropical feeling without ever leaving your kitchen.

Mangoes are high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.

Click ahead for the complete list of mango facts, including origin, nutrients and phytochemicals...

What's in a Mango?

Mango
per one whole mango, peeled

calories: 135
fat: 1 g
carbs: 35 g
protein: 1 g
fiber: 4 g, 14% RDA
Vitamin C: 57.3mg, 97% RDA
Vitamin A: 1584IU, 32% RDA
Vitamin E: 2.3mg, 12% RDA
Vitamin B6: 0.3mg, 14% RDA
Copper: 0.2mg, 11% RDA
Potassium: 323mg, 9% RDA
Sodium and cholesterol: 0

Phytochemicals in mangoes:
Mangoes also contain several important phytochemicals including: Cryptoxanthin, Lutein, Gallic Acid and Anacardic acid.
Read more about phytochemicals here.

Last Word:
Mangoes are an incredibly healthy snack. You can eat the entire fruit for just over a hundred calories. High in fiber, virtually fat-free, and mangoes contain numerous vitamins. It is easy to see why tropical mangoes are considered a super fruit. Mangoes also contain beta-carotene which may help slow the aging process, reduce the risk of certain forms of cancer, improve lung function, and reduce complications associated with diabetes.

Where do Mangoes Come From?
Moangoes are indigenous to India, Pakistan, Bangladesh, and Southeast Asia. In 2007, the most mangoes were grown in India, followed by China and Thailand.

It's wonderful when a fruit that tastes so delicious has so many wonderful nutrients in it. Later this week I'll be posting a delicious mango recipe-so be sure and check back for that!

Starbucks Value Meals: Can I Supersize and Veganize it?

March 4, 2009 by Kathy Patalsky 15 Comments

starbucks new value mealsThe new Starbucks value meals were announced today, and I'm not impressed. Are you?

First complaint:
The beverage options are all tall sizes. Who orders a tall anymore? If I am headed to Starbucks I am investing in either a grande or a vente for sure.

Second complaint:
The meals are not vegan friendly. There are six options total, the only vegan option is a tall latte with a perfect oatmeal. And quite frankly, it doesn't even mention soy options, so maybe it's not vegan friendly! The other food options all include meat sandwiches, i.e. bacon, sausage, turkey and ham. I'm boo-ing the overall health factor too. Not much there but white starch, grease, cheese and meat.

Got Chai? Soy? And in both meals there is no mention of soy or chai options. Starbucks needs to tap into their soy milk loving, vegan customers. Don't they know how much soy milk they go through?!

What would be my perfect Starbucks value meal?

Click ahead to find out....

My perfect Starbucks value meal would be:

*A grande beverage (chai or latte), (soy milk optional for the same price extra.)
*A bagel (any flavor) plus spread.
All for $5

I'd choose a soy chai, multi grain bagel toasted with almond butter.

Sigh. I hope Starbucks is listening.

See the new options here:
http://www.starbucks.com/retail/new-in-stores.asp

Win a Trip to Maui, Hawaii: Just Smile!

March 3, 2009 by Kathy Patalsky Leave a Comment

maui flowers beachWin a trip to Maui, just by smiling!

Some of my fondest wellness memories are from my childhood trips to Hawaii: An evening at the Old Lahaina Luau , picking fresh bananas off a tree in Hana and snorkeling on Molokai. Hawaii is bliss. So why not take five minutes to enter this contest sponsored by the Hawaii's Official Tourism site. The winner gets a 4 night trip to Hawaii- the island of Maui. You'll stay at the Sheraton Maui Resort and Spa and airfare by Hawaiian Airlines is included. You even get a Blue Hawaii Helicopter tour while you're there.

Simply upload a picture of yourself smiling on their "wall of smiles". The contest ends April 30th, 2009. Good Luck!

Enter the Hawaii Smile Contest here.http://www.thousandreasonstosmile.com/

POLL: Is Hunger Bad? Weight Watchers thinks it's a Monster!

March 3, 2009 by Kathy Patalsky 2 Comments

hunger monsterHunger. Is it good or bad? I was fascinated by Weight Watchers new program mascot (as seen on TV), the "Hungry" Monster, from the new Momentum program. But it got me thinking, is hunger really a bad thing?

Weight Watchers
seems to think that hunger should be avoided at all costs. Their new volumetrics-style, higher fiber program guidelines seem to hint that staying constantly full or satisfied will help you lose weight.

But what about the good factors about hunger? What about the taste of a healthy meal when you are hungry compared to when you just ate a snack an hour ago. And didn't mom always say that snacking before dinner would "spoil your appetite?"

It's an interesting debate. Thus I started a poll of the topic. I hope you will take it and join in the conversation regarding hunger. Or is it the "hunger monster"...

Quizzes by Quibblo.com


Read about and see the hunger monster commercials here.

Huffington Post Spins Veggies and Steroids

March 3, 2009 by Kathy Patalsky 6 Comments

VEGGIESThis annoyed me. It's an article by Rip Esselstyn on the Huffington Post with the obnoxious link headline: Natural Steroids For Athletes: Eat Your Vegetables.

I agree that an athlete's best friend is a healthy diet rich in nutrients. And even better is a plant-based diet, as 'Rip' suggests. But to compare vegetables and healthy foods to steroids seems a bit far reaching to me.

Spinning the Story on Veggies.
Do you really need to spin the idea of a plant-based diet so much by pulling in the biggest sports news story-steroids?

I'd like to think that athletes eat healthy foods by choice, not because they are really weighing their options of...

Hmm....carrots or steroid shot, spinach or steroid pill? Hmm... let me think...

Come on. Stick to the straight news. You don't need to SPIN the facts about the positive benefits of eating your vegetables.

http://www.huffingtonpost.com/rip-esselstyn/attention-athletes-eat-yo_b_170910.html

Overheard: Bourdain on Disappearing Manhattan -- He's Serious.

March 3, 2009 by Kathy Patalsky 1 Comment

bourdain russ daughters nycI don't normally like to spread hearsay, but I overheard a fascinating Anthony Bourdain No Reservations tidbit this morning on my Russ and Daughters run. And I think it deserves its own post.

I was at Russ's, ordering my tofu cream cheese, fresh OJ, salmon(for my husband) and bialy's when I heard the topic of the No Reservations episode featuring Disappearing Manhattan come up. If you saw the show, you know that Russ and Daughters on Ludlow street, LES NYC, was featured prominently on the episode.

Click ahead to find out the somewhat juicy info I heard about Tony Bourdain's filming attitude...

The Hearsay on Bourdain. Direct from Russ and Daughters:

"We were just glad that he liked what we had to say!" One of the Russ counter slicers responded. "He is serious."

So, good to hear, it sounds like Tony really went into his Disappearing Manhattan show with a serious face and serious attitude. He means business. He was no Rachel Ray or Samantha Brown with a wide smiling face thanking everyone and commenting how wonderful everything is. If he didn't like what he saw, I don't think it would make the cut on the show. Of course, Russ and Daughters, a NYC icon since 1914 made the show and shined as a true throwback-to-classic-NYC gem that it is.

The Russ guys really seemed to appreciate Tony's sincerity and seriousness. Tony came to Russ's for a street level experience. He was not there to flaunt his celebrity card. He was there to taste the salmon and get some helpful facts for his fans.

Tony is Passionate about NYC'S Evolution

You may have heard Tony refer to the 'new' Times Square as a sort of gritty tourist-trap Disneyland. He misses the seedy stripper joints and feeling of unrest. OK, I agree. But at least Broadway theater still thrives with a true NYC spirit in Times Square. The feeling of 'theme park' is indeed a bit of a thorn in a new yorkers side. But that's why most NYC residents avoid Times Square if at all possible.

The Lower East Side

In the Disappearing Manhattan episode, Tony also visited Katz's Deli, also on Ludlow street, just a few blocks from Russ. Katz's has been around since 1888. Talk about a survival story. Tony seemed to take care in the fact that both Russ and Katz's are landmarks in NYC and if they ever closed down a piece of the heart of the city would be forever lost.

I agree Tony, I so agree.

Read more about the Manhattan show of No Reservations here in Tony's Blog titled Not Fade Away.

Read the Russ and Daughters blog: http://blog.russanddaughters.com/

Recipe: Salsa Verde Trio with Salsa Guac!

March 3, 2009 by Kathy Patalsky 9 Comments

salsa verde guacamolesalsa verde"You eat a good salsa verde with a chip.
You eat a great salsa verde with a spoon."
-Kathy

This trio of salsa verde recipes will leave your guests reaching for a spoon.

Salsa verde, three ways: Classic Salsa Verde, Salsa Verde-Rojo and my favorite, Salsa Verde-Guac.

Each recipe calls for roasted tomatillos. A zesty tart ingredient that has the texture and taste similar to a green tomato, but with a hint of heat and tart sweetness. Don't know how to roast a pepper? Click here.

Click ahead for three Salsa Verde Recipes....

Classic Salsa Verde
3 roasted tomatillos, chopped
½ white onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 lime, juiced
2 cloves of garlic
3 tablespoon orange juice
1 teaspoon agave
1 sprinkle cayenne
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT a tablespoon of chopped onion and a pinch of cilantro.

Blend well until salsa becomes smooth. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a serving bowl. Stir in excess onions and top with cilantro garnish.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

salsa verde guacamole

Salsa Verde-Rojo
3 roasted tomatillos, chopped
1 small red onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 roasted red pepper, diced
1 roma tomato, diced
1 lime, juiced
3 tablespoon orange juice
2 cloves of garlic
1 tsp. cayenne
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT ¾ the red pepper, 2 tablespoon of chopped onion, the chopped tomato and a pinch of cilantro.

Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a large serving bowl. Fold in roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper and a pinch of cayenne.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

kathy's salsa verde

Verde Salsa-Guac
2 roasted tomatillos, chopped
½ white onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
Half of a small red pepper, roasted and chopped
1 avocado, cubed
1 small red onion, chopped
1 roma tomato. diced
1 lime, juiced
2 cloves of garlic
3 tablespoon orange juice
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT ¾ of the avocado cubes, red pepper, 2 tablespoon of chopped onion, the chopped tomato and a pinch of cilantro.

Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a large serving bowl. Fold in avocado, roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

For presentation: Squeeze additional lemon or lime on top of plated guac to preserve its color.

Padma Promotes Hardees: Is she selling out?

March 2, 2009 by Kathy Patalsky 5 Comments

padma hardees smallPadma Lakshmi, who was once a vegetarian, has crossed over to the dark side of foodie fame. People.com reports that she's decided to link arms with fast food chain Hardees.

Vegetarians, vegans and foodies with any palate at all - are weeping over this odd decision. Is Padma selling out, and in turn disappointing her foodie followers?

Sorry Padma, but what are you thinking? You know I love the way you slyly tell the Top Chef contestants to "Pack up their knives," when they are kicked to the kitchen curb. And the way you sweetly cringe at a yucky taste while you whisper, "I would've sent it back if you could."

I like your snooty, high standards palate personality on Top Chef. But Hardees? Really? Hardees is home to the 1420 calorie Monster Burger. Padma will be promoting the Hardees Western Bacon Cheeseburger. Caloriage still unlisted.

What will Tom say?! How will you be able to look Eric Ripert and Anthony Bourdain in the face? (OK, so maybe Papaya-King obsessed Bourdain won't mind.)

Have you looked closely at the nutrition facts of Hardees burgers? I have.

Click ahead to read the frightening nutrition facts for a Hardees burger.....

Nutrition Facts
Hardees ⅓ lb. Bacon Cheese Thickburger

Calories: 910
Fat: 64 grams
Saturated Fat: 24 grams
Cholesterol: 115 mg
Sodium: 1550 mg
Protein: 33 grams
Carbs: 50 grams

Now I know Padma likes to eat. But if she ate this burger for 'dinner' or 'lunch' everyday, plus other foods, she would soon be gaining weight. And losing health. This one burger would account for almost half a day's worth of calories. And since a woman who eats a 2,000 calorie diet should have no more than around 20 grams of saturated fat, this burger has already pushed her over the limit.

Padma, couldn't you promote Hardees salads? Oh wait, their website doesn't show any salads! Ugh. Well then maybe their BBQ Chicken sandwich which only has 1 gram of saturated fat and 342 calories! Not bad if you must eat at Hardees and you must eat meat....

...Of course I really would stick to banning Hardees altogether. There's really nothing healthy or happy about white flour, pre-cut produce, saturated fat, and frozen meat anyways.

PS. Padma, I hope you are not trying to be like Paris Hilton and exploit your sex-appeal with burger-eating. That is sooo three years ago.

Read Hardees nutrition facts here.

Kathleen Sebelus is Obama's pick for HHS Secretary

March 2, 2009 by Kathy Patalsky 2 Comments

President Obama picks Kathleen Sebelus as Health and Human Services Secretary. Kathleen is the Governor of middle state Kansas. Kansas ranks 22nd in the 2008 America's Health Rankings. A few more KS stats:

Strengths:
Few poor mental and physical health days.
High immunization coverage.
Low prevalence of smoking.

Challenges:
Low per capita public health funding.
Limited access to primary care.
Moderate rate of preventable hospitalizations.

27.7% of the KS population is obese.

See the full Kansas state rankings here.

So how does Kansas compare to your state???

Click ahead to see a few interesting ranks and facts for the other fifty states.....

America's Health Rankings 2008:

Alaska: Ranked 30. Strengths: Low levels of air pollution. Challenges: High violent crime rate.

California: Rank: 24 Strengths: Low prevalence of smoking, obesity and cancer deaths. Challenges: High levels of air pollution and uninsured population.

Oregon: Rank: 16 Strengths: Low prevalence of smoking, few poor mental health days. Challenges: Low immunization coverage, high rate of uninsured.

Washington: Rank 10 Strengths: Low prevalence of smoking and children in poverty. Challenges: Low high school graduation rate and immunization coverage.

Hawaii: Rank 2 Strengths: Low rate of uninsured, low levels of air pollution, strong public health funding. Challenges: High prevalence of binge drinking.

Colorado: Rank 19 Strengths: Low prevalence of obesity, low levels of air pollution, low rates of cancer and cardiovascular deaths. Challenges: High rate of uninsured.

Texas: Rank 46 Strengths: low cancer deaths Challenges: Limited access to primary care, high rate of uninsured, high percentage of children in poverty, high incidence of infectious diseases.

Oklahoma Rank: 43 Strengths: Low prevalence of binge drinking Challenges: High prevalence of smoking and cardiovascular deaths. Limited access to primary care.

Nebraska: Rank 13 Strengths: High rate of high school graduation, low levels of air pollution. Challenges: High prevalence of binge drinking.

Wyoming Rank: 14 Strengths: Strong public health funding, low infant mortality rate, low violent crime rate. Challenges: Low immunization coverage, high prevalence of smoking and binge drinking.

Montana: Rank 23 Strengths: Low prevalence of obesity, air pollution and infectious disease. Challenges: Low immunization coverage.

Nebraska, Iowa, Illinois, North Dakota and South Dakota: High levels of binge drinking.

Minnesota: Rank 4 Strengths: low premature death, prevalence of smoking and cardiovascular disease deaths. Challenges: Low per capita public health funding.

Arkansas: Rank 43 Strengths: Low prevalence of binge drinking Challenges: High prevalence of obesity, high rates of cancer deaths, high premature death rate.

Louisiana: Rank 50 Strengths: Low prevalence of binge drinking, strong public health funding Challenges: High percentage of children in poverty, high rate of uninsured, high rate of preventable hospitalizations.

Mississippi: Rank: 49 Strengths: Low binge drinking, low violent crime rate. Challenges: High percentage of children in poverty, high prevalence of obesity, high rate of cardiovascular disease deaths, low rate of high school graduation.

Florida: Rank 45 Strengths: Low prevalence of obesity. Challenges: High rate of uninsured, high rate of infectious diseases.

Virginia: Rank 20 Strengths: Low violent crime rate, strong public health funding. Challenges: low immunization coverage.

Pennsylvania: Rank 27 Strengths: High rate of high school graduation, low rate of uninsured. Challenges: High levels of air pollution, high rate of preventable hospitalizations.

New York: Rank: 25 Strengths: Ready access to primary care, high immunization coverage. Challenges: high incidence of infectious disease, high percentage of children in poverty.

Vermont Rank: 1 Strengths: Low percentage of children in poverty, low prevalence of obesity, low premature death rate. Challenges: high prevalence of binge drinking.

Connecticut: Rank 7 Strengths: Low prevalence of smoking, obesity and high immunization coverage. Challenges: high incidence of infectious disease,

Massachusetts: Rank 6 Strengths: Low premature death rate, low prevalence of obesity, access to primary care. Challenges: high prevalence of binge drinking.

Rhode Island: Rank 11 Strengths: low prevalence of obesity, low violent crime. Challenges: high prevalence of binge drinking.

Prevalence of Smoking (lowest):
1. Utah
2. California
3. Connecticut
4. Massachusetts
5. Minnesota

Prevalence of obesity (lowest):
1. Colorado
2. Massachusetts
3. Connecticut
4. Rhode Island
5. Hawaii

Children in Poverty (lowest):
1. New Hampshire
2. Hawaii
3. New Jersey
4. Vermont
5. Hawaii

List of Ten Immune System Boosting Foods!

March 2, 2009 by Kathy Patalsky 9 Comments

Winter is still here, and that means your immune system may need a bit of an end-of-the-winter-season boost.

Here is a list of ten immune system boosting foods and ingredients to keep your body feeling happy and healthy.
Click ahead for the list....

Ten Immune System Boosting Foods

1. Citrus. Classic vitamin C food. Easy to find in grocery stores, and widely adored by all. Drink some fresh OJ in the morning or some enjoy sliced citrus in your salad. High in fiber if you eat the fruit whole. See a winter citrus smorgasbord here.

2. Ginger. Ginger can ease a queasy stomach and give a zap to your immune system. Ginger has a warming effect on the body and helps circulation problems. Ginger is also known for its anti-inflammatory properties. Get my ginger carrot soup recipe here.

3. Astragalus. Studies have shown it to have certain potent anti-viral properties and helps boost white blood cell fighting properties.

4. Cayenne. Boosts your immune system from its spicy hot kick. Warming. Stimulating. Add to recipes or make an apple-ginger fresh juice and add a pinch of cayenne.

5. Zinc. Zinc is an important nutrient. Check out these high zinc foods:

Cashews, 1 oz.=10% RDA
Peas, 1 cup=13% RDA
Lentils, 1 cup cooked=44% RDA
Oatmeal, 1 cup cooked=8% RDA
Black Beans, 1 cup cooked=12% RDA

6. Coconut Water. A hydrated body is much more effective at fighting off illness. Drink your fluids! Well coconut water in a highly hydrating beverage. It contains high amounts of potassium, an important electrolyte which aides in proper hydration and water balance in the body. More about coconut water here.

7. Echinacea. Studies have shown that it increases the levels of a chemical called properdin in the body. Properdin activates the part of the immune system responsible for increasing defense mechanisms against viruses and bacteria.

8. Green Tea. Antioxidants in green tea are an easy way to fend off free radicals that can weaken your immune system. Hot tea provides a double effect of wellness, since hot beverages assist in sinus and respiratory wellness. More about green tea antioxidants here.

9. Vitamins! Vitamin C and E are essential for a healthy immune system. Here are foods containing high amounts of these vitamins:

Vitamin C
Orange, 1 medium=116% RDA
Bell Pepper, ½ cup=100% RDA
Strawberries, 5 large=100% RDA
Pineapple, 1 cup=94% RDA
Grapefruit, 1 medium=147% RDA
Kiwi, 1 medium=117% RDA

Vitamin E
Almonds, ½ cup=100% RDA
Avocado, 1 whole=20% RDA
Almond Butter, 2 Tbsp=41% RDA
Sunflower seeds, hulled, ½ cup=80%RDA
Wheat germ oil, 1 Tbsp.=100% RDA
Peach, 2 raw=8% RDA

10. Garlic. It has numerous beneficial properties, besides boosting immunity. Helps maintain healthy digestive bacteria, acts like an antibiotic. It has also been shown to help blood pressure and maintain a healthy heart.

Cold Monday Recipe: Poor Man's Fire Chai, vegan

March 2, 2009 by Kathy Patalsky Leave a Comment

Craving a hot chai? Stuck indoors?
Too busy or snowy to trek to Starbucks?
Try my favorite quick trick for a spicy hot chai, without the fancy chai tea concentrate or tea bags! It's easy, inexpensive and fast. Use soymilk and it's vegan. Sweeten with honey OR agave syrup. My Poor Man's Fire Chai has a really spicy kick!
See the recipe for Poor Man's Fire Chai HERE.

http://healthyhappylife.com/2009/01/recipe-poor-mans-fire-chai.html

Holey Farm:Xtreme Gardening (Martha and JG Approved)

March 1, 2009 by Kathy Patalsky Leave a Comment

OLD STONE HOUSE GARDENParadise Island, Bahamas. The Holey Farm on Paradise Island in the Bahamas is producing five star quality produce from an incredibly challenging terrain- limestone holes.

It is Extreme Gardening at its best. Top foodies-celebrities including Martha Stewart and Jean Georges have noticed.

Martha trekked her entire television crew out to the farm to get the inside scoop on its "special techniques."

Jean Georges, recently back from the Bahamas, referenced Holey Farm in his blog just this weekend.

An Inspiring Story. Holey Farm teaches every chef and farmer that if you have enough heart, passion and persistence, you can create a garden that thrives, in even the most unideal of settings. What a nice metaphor for life.

Click forward to read more about Martha, Jean Georges and Holey Farm...

Back from the Bahamas...

Jean Georges, who like vegans, just posted a new blog titled Wine Tasting. He describes how he recently returned from the Bahamas. Good idea, escaping these chilly thirty degree days in NYC. So jealous.

In his blog, JG referenced Holey Farm, where he sources all his fresh produce for his restaurants Dune and Café Martinique, both on Paradise Island in the Bahamas. A bit of research showed me that Holey Farm has quite the celebrity following! Martha Stewart raves about the place. She even featured it on her show and blog. And I can understand why, HF has a fascinating story behind it.

Holey Farm: What's in a name?

As Martha describes, the Holey Farm succeeded even with a few terrain challenges. In the end, HF was successful by growing its produce in limestone holes! Thus the name, Holey farm.

Says Martha:
"Holey Farm is called such because of the very unique limestone craters that comprise the landscape."

How did Martha Discover Holey Farm?
Martha wrote:
"As I mentioned the other day, while I was in the Bahamas, I cooked a fabulous meal with Frederic Demers at Jean-George Vongerichten’s, Café Martinique. I wanted to know where this top chef finds all his beautiful produce and he told me about a wonderful gem of a farm called Holey Farm. I wanted to visit in the worst way, so I grabbed the television crew and off we went. We were greeted by Maria-Therese E. Kemp, who created this amazing place. Holey Farm gets its name because the growing areas are actually situated in the holes of limestone formations. It was very challenging to grow produce at first, in such rugged terrain, but Therese had perseverance and developed many special techniques."

Vegans Will Like....
Martha shows photos of adorable goats. And she captions the photos with:
"These beautiful goats are raised solely for their manure - they are not for meat."

Yay.

JG Loves this place too!
Jean Georges is actually the person who introduced Martha to the farm. He loves this place! He wrote on a recent blog titled Wine Tasting:
"On the island, we get the most amazing produce from Maria-Therese Kemp’s Holey Farm"

You Can Grow Your Own Farm Too!

With the economy not doing so well, a lot of folks have been hopping on the farm your own produce trend. And the story of Holey Farm is an inspiring one. If they can create a thriving farm in limestone holes in the Bahamas that top chefs like JG and MS adore. Well than you can probably grow a few tomatoes in a planter box in your windowsill. If some beets in your side garden. Or some string beans in your backyard. Produce grown the locavore way is all the rage. And it lets you know that your food is pesticide free, fresh and plentiful in nutrients and enzymes and hey you may save a few bucks.

LINKS:

Read Martha's blog post, with amazing photos of Holey Farm.

Read Jean Georges blog post, Wine Tasting, noting the Holey Farm.

Paltrow's GOOP Sticks to 150,000 Subscribers

March 1, 2009 by Kathy Patalsky 1 Comment

goop logo gwynethThe New York Post reported that:
"GWYNETH Paltrow claims her Web site, Goop, pulls in 150,000 subscribers - but the leggy celebrity isn't getting all those readers on her own. It turns out that Goop.com is a client of controversial advertising guru Peter Arnell. "

Gwyneth PaltrowGOOP is the website of all things lifestyle by Gwyneth. She was unofficially quoted, aka eavesdropped on, at a recent party in NYC and said this:
"I don't want to be the next Martha Stewart, I just want to share advice. Goop has 150,000 subscribers now."

Keep reading for more on GOOP....

GOOP, What Does it Mean Anyways??

It drives me nuts that no one will tell up what the GOOP letters stand for. I can guess the G and P. But the double O?

Anyways...

Peter Arnell

Apparently GOOP is a client of Peter Arnell, advertising guru behind such campaigns as Chrysler, DKNY and Con Ed.

I enjoy Gwyneth's weekly newsletters, although my one criticism is that I don't quite know what she stands for. Yes I know she loves YOGA, used to eat a macrobiotic diet, but now adds butter to her peas. And she has a zen-like quest to life. With the occasional fashion minded obsession. But Gwyn is very shy about telling us flat out what she represents these days. There is no preaching of a certain diet and barely even a "this is how I live my life." attitude. She just kinda throws out random ideas and advice about what is on her mind today. Very blog-like of her.

...It's so random, yet I love GOOP. I will continue to watch where this brand goes. And whether or not Gwyn really opens a gym in downtown NYC...

How to Roast a Pepper 101

February 27, 2009 by Kathy Patalsky 12 Comments

roasted red pepperstove top roasted pepperThere are two ways to roast a pepper at home. The gas stove top method and the broiler oven method. You can roast anything from a bell pepper, jalapeno pepper, tomatillo, Serrano pepper and more.

Roasting brings out mellow warm flavors and softens the acid in the ingredient. Recipes that call for roasted peppers include Italian pasta dishes, antipasto salads, and Savory Roasted Red Pepper Soup. And a thick slice of a red roasted pepper can easily bring a lunchtime sandwich to life!roasted mexican peppers

Click forward to read my easy instructions on how to roast a pepper at home....

Gas Stove-top Method

1. Wash and dry your pepper.
2. Turn on gas to medium heat. Flames should not be touching pepper.
3. For large peppers: Lay the pepper directly on the iron grill. Turn every few seconds with tongs until an even roasting has occurred. Skin will be bubbly and wrinkled with black char marks.
For smaller peppers: Apply to skewer or fork. Hold over flame and rotate peppers every few seconds. Smaller peppers will roast faster than large ones.
Safety first! Always stand far away from the flame and try to turn your face from the heat. Sometimes the popping of the skin and seeds can cause bits of the pepper to fly off the stove. Be aware and be careful!
Allow peppers to cool slightly before doing any peeling or chopping.

roasted tomatillios
roasted peppers

Broiler Oven Method

1. Wash and dry peppers. Slice in half.
2. Place on foil or cookie sheet, skin side up.
3. Heat oven to broil. Place peppers in oven.
4. Allow to broil until skin bubbles and wrinkles. This process could take anywhere from five to twenty minutes, depending on the pepper size and oven heat.
When removing peppers from oven, be careful. They will be hot!

That's it! It is incredibly easy to roast, and it really brings out mellow, warm tones in an ingredient.

Balsamic Vinegar Thief: Bad Salad Craving?

February 27, 2009 by Kathy Patalsky 6 Comments

 salad vinegarThe Balsamic Vinegar thief who has been striking fear in the souls of good-hearted salad lovers everywhere, continues his or her unlawful acts of habitually stealing bottles of $30 to $40 balsamic vinegar at the Newport Avenue Market in Bend, Oregon.

Salad Craving?
He or she must really like a good balsamic vinaigrette on their salad. Or is there indeed an underground gourmet foods trade emerging out of Bend, OR? I doubt it.

The owners of the market have been forced to place a sign in the balsamic vinegar section of the market reading:

"Thanks to the Balsamic Vinegar Thief this area is now under surveillance. We will get you." The last sentence, it should be noted, is underlined.

Justice will indeed be poured, I mean served.

Can't wrap your brain around why someone would do this? Well, click forward to read about the health benefits of vinegar...

Vinegar Health Benefits

From HowStuffWorks.com:
"Although vinegar can't cure cancer, it can help improve your general health in many ways. Vinegar benefits the digestive system, improving the absorption and utilization of several essential nutrients. Learn about the different organ systems that are affected by simply adding vinegar to your diet, and find out how you can improve your health and the taste of your vegetables at the same time."

Possible healthy effects:

Increase absorption of calcium. Especially when added to steamed leafy greens that contain calcium, like kale and spinach.

Control Blood Sugar Levels. "It seems that vinegar may be able to inactivate some of the digestive enzymes that break the carbohydrates from food into sugar, thus slowing the absorption of sugar from a meal into the bloodstream."

Replace fat in recipes.
Vinegar adds a lot of flavor without the calories. Compare a 140 calorie serving of olive oil to vinegar and the calories in vinegar are only around five to fifteen (depending on vinegar type.)

Remove harmful substances like pesticides from produce. Some people believe that if you wash or soak your produce in a bath of water and a few tablespoons of vinegar, the pesticides will be reduced. The vinegar will help lift the unhealthy substances from your produce, and when rinsed, be more chemical free.

The unknown benefits.
There are a plethora of claims about vinegar that have not been fully studied to call theories. Apple cider vinegar has been touted to cure everything from obesity to diabetes to even preventing cancer. But these claims still need solid research studies to back them up. In the mean times, you can definitely feel good about using vinegar in your foods. Vinegar has been used for thousands of years and always highly looked upon for various reasons.

However, I don't recommend converting into a balsamic vinegar thief, whatever the health benefits may be.

New from Vitamin Water: Sync and Ten Calorie Flavors

February 26, 2009 by Kathy Patalsky 42 Comments

vitamin water syncvitamin water ten calorieNew products from Glaceau brand's Vitamin Water.

New Vitamin Water flavor
is called SYNC. It boasts berry-cherry flavors and is packed with vitamins and antioxidants.

Also new are Vitamin Water Ten Calorie beverages. Flavor options include popular flavors XXX and Energy.

Click ahead to see the nutrition facts on these new Vitamin Water offerings...

TEN CALORIE VITAMIN WATER:
vitamin water sync nutrition facts
*only ten calories. Same flavor and vitamins. The main difference is the addition of stevia. An all-natural calorie free sweetener. There is still crystalline fructose in the ingredients list. So it's not 'sugar-free'.

NEW SYNC FLAVOR VITAMIN WATER:
vitamin water nutrition label

The sync flavor has 25% vitamin E, which is a nice vitamin addition. It also has an addition of berry and fruit polyphenols. Polyphenols found in fruits may slow the aging process and provide support to neutralize free radicals.

I always like to see new flavors from the beverage folks. But I am not a big fan of the flavor of stevia, and the trend of using it in beverages does not thrill me. I will stick to the 50 calorie per serving Vitamin Water. My favorite flavor is Revive. I stick in it the freezer for a half hour and it comes out like a yummy slushy. So refreshing on a hot day or after a workout.

...but no, it doesn't beat coconut water, my number one favorite beverage.

Recipe: Savory Roasted Red Pepper Soup, Vegan

February 26, 2009 by Kathy Patalsky 7 Comments

My recipe for Vegan Savory Roasted Red Pepper Soup combines the mellow, warm flavor of roasted red peppers with the bright, clean essences of parsley and tangerine. Add in a few bold shallots, heated peppers and roasted garlic and you have a pleasing savory soup that even the non-vegans can appreciate.

Savory roasted pepper warmth ahead. This soup brings warm, complex tones to a meal. Serve this soup after a light citrus-mango salad. Or before a mushroom risotto or spinach-tofu lasagna.

Click ahead for the recipe, photos and nutrition quips....

An elegant savory menu awaits. A small serving is meant to be savored.

Savory Roasted Red Pepper Soup

Ingredients:
2 medium to large sized red bell peppers (the darker in color, the better)
2 cups vegetable broth
1 small red onion, diced
1 shallot, diced
1 medium carrot, sliced thin
1 jalapeno or Serrano pepper, de-seeded and sliced
¼ cup parsley, finely chopped
½ cup soy milk, unsweetened or plain
¼ cup tangerine juice (juice from one tangerine)
2 tablespoon agave syrup
2 tsp. cayenne
5 cloves roasted garlic
½ can tomato paste
3 tablespoon olive oil
1 teaspoon dried thyme
1 tsp. black pepper
1 bay leaf
5 fresh chive strands, for garnish
salt to taste (at least 1 tsp.)

tools:
soup pot, blender, gas stove or oven on broil

To roast peppers:
Turn gas stove on medium heat.
Place red pepper directly on iron burner. Make sure the flames are not hitting pepper though.
Allow to roast for about a minute on each side. Turn the pepper every few seconds for even roasting.
Pepper should look black speckled, but not burnt too deep.
Do this to both peppers.
OR,
roast in oven on broil setting until black speckles form.

To roast garlic:
Wrap whole head of garlic, or cloves in foil and heat in oven at 400 degrees for 15-20 minutes.
Remove cloves by squeezing garlic, if using whole garlic head.

Prep:
Roughly chop bell roasted bell peppers.
Chop onion. De-seed and chop jalapeno or Serrano pepper (For more heat use Serrano, or add an extra jalapeno.

In Soup Pot:
Add oil, onions, garlic, bay leaf, tomato and hot pepper.
Saute for two minutes.
Add red pepper, and remaining ingredients.
Cover pot and simmer for 5-10 minutes, until peppers are tender.
Remove bay leaf before blending.

Blending:
*Warning: blending soup at a warm to high temperature can cause the blender cap to explode. Make sure your soup has cooled and that there is a small air vent at top when blending. Never blend towards your face and always start on the lowest setting.

In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a silkier puree. I recommend a well blended soup rather than a chunky blend for this recipe.

Once all the soup is blended, re-pour into soup pan and allow to simmer, covered, for at least 5 minutes. Keep on low heat until it is ready to be served. Re-heating the soup removes any air bubbles you may notice right after blending.

Garnish:
Fresh chopped chive.
Fresh chopped green herb (cilantro, parsley or sage).
Roasted red pepper cube.
Fresh thin sliced garlic.
Dollop of veganaise.
Drizzle of olive or light truffle oil.
Slice of tangerine.

Serve with crusty garlic bread:
heat bread, 1 tsp. olive oil and chopped garlic in oven for 10 minutes. Garnish with fresh parsley.

Menu ideas:
Serve with a light green salad topped with mango and citrus flavors.
Goes well with a spinach-tofu lasagna or even a mushroom risotto.

Nutrition Quips:
Red Bell Peppers are very high in vitamin C, vitamin A and vitamin B6. One medium sized red bell pepper contains about 250% RDA of vitamin C.

Top Chef Winner Hosea Beats Nice Girl Carla

February 26, 2009 by Kathy Patalsky 4 Comments

"Maybe nice girls don't always come in first, but they are still winners in my opinion." -Kathy

Hosea was the winner on last night's Bravo Top Chef Finale. In the Top Chef world it appears that nice girls finish last. Or do they?

Carla did not do well last night. I was cheering for Carla to win, once my favorite Jeff got sliced out of the 'second chance' competition in New Orleans.

Since the Top Chef winner was Hosea, what does this mean for the culinary world? For society even? Why did Padma and Tom keep requesting a chef with "heart" and end up with guys like Stefan in the finale, who appeared to care less if he won?

Well I have a few thoughts on this...

Read more for my "nice girls" theory on how Carla bombed and Hosea pulled through...

Nice Girls Finish Last?

I am a nice girl. And all 'nice girls' know that they are going to lose out a few times in life by the 'mean girls or boys'. But in this case, it wasn't anyone 'mean' who sabotaged Carla. Carla sabotaged herself. She had all the makings of a Top Chef winner:
Heart
Skill
Unique Culinary Identity
Personality
Passion
and "that something special"

Unfortunately, her 'nice girl' attitude killed her. How?

1. She listened to someone else. She listened to Casey. I love Casey, but Casey is good at cooking Casey-style, not Carla style. Carla should have taken more initiative to shut Casey up when they were brainstorming and refining the Carla's menu. The nice girl in Carla said: "Trust Casey. She has great ideas and she almost won Top Chef!"

2. She didn't listen to her "Blink," aka Malcolm Gladwell's theory. She didn't listen to her heart or her gut. And the worst part about that is that Carla knew it. She knew what she was cooking was not 100% her, but she pressed on anyways. She took Casey's advice. Carla stopped using her heart as her guide and tried using her head. Not smart for a girl who cooks with some real heart and soul.

I was shocked to see Carla cave in the finale. She caved mentally, emotionally and skill-wise. Look how she stood up to the "I don't drink, so I'm not serving an alcoholic beverage" issue at the New Orleans Mardi Gras. That took some real personal passion and guts to do that.

Top Chef winner: Hosea. So in the end, Hosea, the under-the-radar, looks like the Frat kid next door chef won. He did an amazing finale meal and he deserves to win for that.

Last Word: Stefan
Stefan was not a 'nice guy'. He was the typical, "I don't care about the other contestants," contestant. Which in some ways is good. It shows backbone and determination. And clearly since he was runner-up, he had skills. And interestingly, his cocky attitude didn't get him kicked off. The judges didn't even blame his loss on his 'bad attitude'. They blamed it on his circa 1982 dessert and frozen fish technique. Yet Carla got blamed for both her failed food and 'pushover' attitude.

Go figure.

In the end, the top Chef winner, Hosea will I'm sure do well. And I'm sure you will find the losers in a town near you doing celebrity cooking demos and signing autographs. And as for Carla? In my deepest heart of hearts I don't like to think that the "nice girls finish last."

...I like to think that she gained a lot of fans from being 'nice and silly and cheerful' on the show. And will indeed do very well. If you had to hire someone, who would you pick from the loser pile: Carla or Stefan? I'd pick Carla.

Maybe nice girls don't always come in first, but they are still winners in my opinion.

TOP CHEF ON BRAVO

Carla's Catering Company in Washington DC: Alchemy Catering

Recipe: Vegan Carrot Ginger Soup, Two Ways!

February 25, 2009 by Kathy Patalsky 15 Comments

Classic:vegan ginger carrot soupFiesta:vegan carrot ginger jalapeno soupI recently became a big fan of Carrot Ginger soup. So I spent a few days playing around with flavors and came up with two fantastic vegan recipes.

The first recipe is for Classic Vegan Carrot Ginger Soup. Simple flavors that blend together for a spectacular burst of zing! in your mouth. Clean carrot flavor and color. Blended smooth, it has a silky texture. And it's a lot easier to make than you'd guess.

fiesta jalapenoThe second recipe is called Fiesta Jalapeno Carrot Ginger Soup. I've put a Mexican spin on the classic recipe. This recipe is BOLD! Lots of jalapeno, garlic, ginger and Serrano pepper flavor. Talk about an immunity boosting soup! This one will keep your body healthy and happy.

Plus, I've added a secret ingredient that you can add to either of these soups. It adds a sweet flavor (it's not a sweet potato, but that's close!). It also adds 6 grams of fiber and thickens the soup up a bit.

So click ahead for my two carrot ginger soup recipes and that secret ingredient answer....

carrot ginger soup vegan
Classic Carrot Ginger Soup
vegan, serves 3

2 cloves of garlic, chopped
2 tablespoon ginger, peeled and sliced thin (add more to taste)
1 ½ bunches of stemmed carrots (about 9 medium carrots)
3 tablespoon olive oil
2 cups vegetable broth
1 cups soy milk
1 small onion, diced
1 tablespoon agave or maple syrup
1 teaspoon black pepper
salt to taste
tools: blender and soup pot.

Stove-top Procedure:
Heat oil, 2 tablespoon broth, onions, ginger and garlic in soup pan. Saute for a minute or two.

Add remaining broth, soy milk, pepper, honey, and carrots.
Bring to a simmer. Heat until carrots are soft and will break with a fork.
If soup seems too thick, add more broth to adjust consistency.

Remove pan from heat. Wait a minute or two for soup to cool.

Blending:
*Warning: blending soup at a warm to high temperature can cause the blender cap to explode. Make sure your soup has cooled and that there is a small air vent at top when blending. Never blend towards your face and always start on the lowest setting.

In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup. I recommend a well blended soup rather than a chunky one for this recipe.

Once all the soup is blended, re-pour into soup pan and allow to simmer until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some 'air bubbles' in the soup right after the puree.

Garnish options:
A dollop of veganaise, fresh pepper, fresh shavings of ginger (very thin slices) or a chopped green herb. Dill looks lovely.

Fiesta Jalapeno Carrot Ginger Soup
vegan, serves 3

warning:
this soup will make your mouth sweat! The ginger, garlic and peppers are the kicker. For less or more 'heat', adjust the amounts of those ingredients.

1 Jalapeno, de-seeded and chopped
1 Serrano Peppers, de-seeded and chopped
½ cup chopped cilantro
5 cloves of garlic, chopped
3 tablespoon Ginger, peeled and sliced thin
1 bunch of stemmed carrots (about 6-7 medium carrots)
2 tablespoon olive oil
1 ½ cups vegetable broth
1 ½ cups soy milk
1 small onion, diced
2 scallion stalks
1 tablespoon agave or maple syrup
2 tablespoon lime juice
1 tablespoon Veganaise (optional)
1 teaspoon black pepper
salt to taste
tools: blender and soup pot.

Stove-top Procedure:
Heat oil, onions, scallions, and garlic in soup pan. Saute for a minute or two.

Add broth, soy milk and the remaining ingredients except the cold bowl ingredients, see below.

Cold Bowl: Leave out 1 clove of garlic, ½ cup of soy milk, lime juice and the cilantro.

Bring to a simmer. Heat until carrots are soft and will break with a fork.

Remove pan from heat. Add cold bowl to pan and stir. Wait a minute or two for soup to cool.

BLENDING:
*Warning: blending soup at a warm to high temperature can cause the blender cap to explode. Make sure your soup has cooled enough and that there is a small air vent at top when blending. Never blend towards your face and always start on the lowest setting.

In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup.

Once all the soup is blended, serve immediately or re-pour into soup pan and allow to simmer until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some 'air bubbles' in the soup right after the puree.

Serve with a garnish of fresh chopped cilantro and Serrano or jalapeno pepper rounds thinly sliced. A fresh thinly sliced sheet of ginger is also nice because it brings out the ginger smell.

SECRET INGREDIENT TIP!
One of my favorite secret ingredients to add to this soup is a fresh ripe persimmon. It makes the soup a lot thicker and adds fiber and a hint of sweetness. Simply blend the persimmon, skin and all-remove the leaves, into the soup after it has been fully pureed. No need to heat or cook the already soft persimmon.

vegan carrot ginger soup

Vegan Cookbooks and Guides: My Top Shelf.

February 25, 2009 by Kathy Patalsky 8 Comments

A lot of people ask me what vegan cookbooks I read. Perusing the cookbook section of Amazon or Barnes and Noble is one of my favorite past times. So, I have a few favorite vegan cookbooks that I'd like to share with you. This is only a fraction of the books I love, but here they are. I have personally read and adore all of these. I am even quoted in one:

Click ahead to read a quick review about each book and to find out which of these vegan books I am quoted in!

Kathy's Vegan Cookbook and Guidebook Picks

Veganomicon by Isa Chandra Moskowitz
I got this cookbook for my birthday last year and read it cover to cover. So many great recipes and stories. This is a fun and incredibly useful book with a few recipes you will make again and again. One recipe I loved: the simple and delicious stuffed mushrooms.

The New Whole Foods Encyclopedia by Rebecca Woods
When I was in college I found this book and read it every night. It satisfied every curiosity I had about whole foods like apples, rice, sweet potatoes and spinach. It really is an encyclopedia of whole foods and wellness information. It details food properties and benefits. Woods follows the principles of AYURVEDIC WELLNESS. Vatam, Pitta, Kapha. I love love love this book.

Total Health Makeover: Marilu Henner
Marilu brought the zest and life back into being vegan! (The gusto according to one of her steps...) I found this book in high school and was very influenced by Marilu's passionate writing and research for her "Total Health Makeover" diet. She advocates for a totally vegan lifestyle. Dairy-free is her quest. In the nineties, I first heard about the book when I read an interview where she said milk was bad, I was shocked! But intrigued. Marilu also talks about chemical free living and is a big fan of exercising everyday-and dancing around in your living room counts! Yes! That works for me!

Healthy Life Kitchen: Marilu Henner
A follow-up book to THM. Goes more in depth about chemical free living and how to organize your kitchen for wellness success. It also goes into life stages and how to eat well at every age. Thus I was quoted in this book as a 19 year-old college student who craved healthy food on-campus at Boston University. It's on page 163 at the bottom of the page, if you are really curious!

Totally Dairy-Free Cooking by Chef Louis Lanza
Chef Louis Lanza is the genius behind my sentimental favorite vegan restaurant here in NYC, Josie's. Josie's was my first foray into vegan dining in the city, as a college kid. I was in love. So I had to buy his cookbook. Fabulous.

Jamba Juice Power by Stan Dembecki
I am a big Jamba fan. Heck, it was first high school job. And I love the story behind how JJ got its start in California. Just a man craving a good smoothie after his long bike trips. What an amazing entrepreneurial story of a brand born in California. Yay. It also has some great recipes and nutrition quips.

Skinny Bitch:Raw Food Real World by Rory Freedman
This book is pretty hilarious. It is a bit on the edgy side, as the author write about vegan living and why you shouldn't be eating dead food that will make you fat. Very blunt, very entertaining, a great beach read for the vegans.

Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney
This book comes from the restaurant Pure Food and Wine here in NYC. It really is a great RAW FOOD 101 type cookbook. For those of you who are looking to start raw food cooking. I love OneLuckyDuck.com, the brand associated with PFW. They have done a great job of making raw food more mainstream. Heck, they even got Howard Stern to rave about the restaurant.

Great Chefs Cook Vegan by Linda Long
OK, honestly this book I have yet to buy and read. But I LOVE the concept. Amazon book description: "Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more."
...where's the nearest bookstore? This is on the top of my brain-my plight to get the big chefs to add vegan options to their menus. Jean Georges likes vegetarians and vegans! It's a start.
Do you have a vegan cookbook I need to try? Let me know!

Comment me or send me an email at [email protected].

Image: Smarty Tomato of The Lunchbox Bunch, reading on a rainy day. By K Patalsky.

Recipe: Goji Lime Pancakes. Sunday Brunch Awaits.

February 25, 2009 by Kathy Patalsky 9 Comments

I get super excited when I find a new way to eat the super food goji berries. I stick them in smoothies, hot oatmeal, choco-goji cookies, and even my hot tea latte. But I needed a recipe that screamed: Weekend Brunch. A recipe special enough to pull out when Sunday brunch rolls around at the end of a long week. This recipe is something to anticipate

...and that's where Goji-Lime Pear Pancakes with Goji-Lime Maple Syrup come in. Juicy tart goji berries, fresh succulent pears, a hint of tangy lime and even a few mashed almonds folded in the batter. This recipe gives you all the comfort-food-ness of pancakes with a huge helping of nutrients. And yes, it's vegan.

Sunday Pancake Brunch Awaits.

Click ahead for the recipe and more goji-goodness photos...

Before I get to the recipe, please be sure to check out this goji berry super foods post all about how healthy goji berries are.

Sunday Pancake Brunch Awaits.
Print this recipe and stick it in your bag-right by your cell phone where you won't forget about it. And somewhere along your busy week buy the ingredients and get stoked to anticipate an ooey gooey healthy pancake brunch Sunday. And I recommend some Kumquat Sunrise Juice to go with this delicious dish.

OK, now...

The Recipe.....

Goji-Lime Pear Pancakes
with Goji-Lime Maple Syrup

Pancakes:
¾ cup frozen whole Goji Berries (dried berries can be used, but frozen are best.)
1 Bosc pear
1 lime
2 tsp. cinnamon
¼ cup Dark Maple Syrup
¼ cup apple sauce or egg replacer
1 cup buckwheat pancake mix
½ cup whole wheat flour
¾ cup soy milk
1 dash salt
2 Tbsp. canola oil
¼ cup almonds or cashews
zip lock bag
Oil Spray for Skillet

Syrup:
Leftover lime juice
Leftover Goji Berries
1 tablespoon Spectrum Spread or vegan "butter"
1 tsp. cinnamon
Leftover Maple Syrup

PREP:
Juice the lime. Keep 2 slices for garnish. Set aside.
Slice pear into very thin, small cubes. Add to small bowl. Add 2 tablespoon of lime to pear mixture. Add dash of salt to pears. Toss well.
Add ½ cup thawed and warmed to room temp Goji Berries.
Toss gently.
Set aside.

NUTS:
Add nuts to zip lock bag. Using a mallet or raw end of a kitchen tool. pound the whole nuts until they become a fine mixture of bits and powder.
Set aside.

Batter:
In a large mixing bowl, add flour, nuts, cinnamon, and egg replacer (if using a powder form). Mix.
Add liquid ingredients, (soy milk, canola oil, 1 tablespoon maple syrup) and stir well until any lumps are gone.
Slowly fold in the Goji/Pear/Lime mixture.

Skillet:
Grease skillet with spray canola oil. Make sure pan in very hot.
Pour batter onto skillet. Wait until the batter starts to bubble through and then, using a spatula, flip the pancakes.

Side note: I like to do a crepe style pancake that is relatively thin. But with a thicker batter and pouring technique both thick and thin pancakes can be done.

Cooking time should be about 1-3 minutes per large pancake-depending on how dark and thick you like your pancakes and how hot your skillet is.

For Heart-shaped pancakes: Grease the inside of a shallow heart-shaped cookie cutter. Place on hot skillet. Pour batter into cutter. Wait for bubbles to form. Flip entire cookie cutter. Allow pancake to cook for another minute. Remove entire cookie cutter and pancake with spatula. With a toothpick or small knife, loosen the edges of the cookie cutter to remove the pancake. The technique is a bit tricky, so it may take you a few tries to get that perfect heart shape.

Goji-Lime Maple Syrup
Add syrup, vegan "butter", leftover lime juice and leftover goji berries to a glass cup or mug. Stir gently. Cover with plastic wrap. Poke a few air vents in top. Heat in microwave for 30 seconds.
To serve: With a fork, strain out the goji berries and place over top pancakes. Serve maple syrup in a small pouring container for your diners. (Pouring too soon could make our pancakes soggy.) About 1 tablespoon of syrup should be plenty for a serving of pancakes. A light dusting of vegan powdered sugar is optional.

These pancakes go perfectly with some fresh squeezed OJ or fresh juiced Kumquat Sunrise Juice.

Jean Georges Likes Vegetarians. Even Vegans.

February 24, 2009 by Kathy Patalsky 15 Comments

One of my favorite blogs to read is that of world-renowned chef Jean Georges.

So when I saw that his signature restaurant Jean Georges was offering a four-course $58 dinner featuring his favorite dishes (none being vegan), I had to inquire about diners like me.

I posted this comment to JG on his blog:
"Any vegetarian options available? I am veg, my husband is not and adores your restaurant."

JG quickly responded with:
"Absolutely. We always have delicious vegetarian options and will for this menu as well. I hope you and your husband have a lovely meal together. -Jean-Georges"

Nice! Now I know what you are thinking. Kathy, you're vegan not vegetarian! True. I wanted to start slowly. Luckily, I no longer have fear to ask top chefs about vegan options: "Executive Chef says: Pay Attention to Vegans".

So, today I directly called Jean George's Columbus Circle NYC restaurant, to ask if they indeed accommodate vegan diners.

Click ahead to find out what the hostess said, and more of my favorite JG restaurants...

Calling Jean Georges:

Me: " Hi, I was wondering if you are able to accommodate vegan diners?"

JG Hostess: "Yes."

Me:
"For lunch or dinner?"

JG Hostess: " Yes. For lunch or dinner."

Me: "OK great, thanks so much."

Success!

Now I really knew that they would most likely say yes. I have quickly learned that the upper-crust restaurants here in NYC and around the world will usually accommodate any special request. I had the most amazing vegan dinner at Le Bernardin in NYC for a special event. They were incredibly accommodating and didn't look at me like, "Are you kidding me?" (The face I experience at a few less-wonderful non-veggie restaurants.)

Jean George: Mercer Kitchen and Spice Market

Two of my favorite restaurants that I frequent often are both JG restaurants. Mercer Kitchen in Soho at the Mercer Hotel (yes, where Russel Crowe threw the phone in the lobby.) and Spice Market in the meatpacking district.

Spice Market has an entire section of the menu devoted to vegetables, noodles, and rice dishes. And the house made ginger ale is to die for!

Mercer Kitchen has seasonal salads and plenty of veg-friendly sides like wild rice and steamed or grilled veggies. I always get one of the pizzas with no cheese. They are always amazing. has the best seasonal pineapple mojitos in NYC.

JG Dishes and Books

I did a bit of research and found this yummy recipe for Napa Salad, it's vegan and sounds divine. You can get the recipe at NYMag.com.

Here are the ingredients for the Napa Salad:

4 cups thinly sliced Napa cabbage
2 cups shredded carrot
2 cups shredded daikon
1 cup sliced red onion, salted and rinsed
1 cup julienned mango
1 cup chiffonade of mint
¾ cup Jean-Georges Passion Fruit Vinaigrette*
8 sprigs cilantro

**I am very motivated to seek out Jean George's Passion Fruit Vinaigrette, which is available at from ABC Home, Citarella, Zabar's, and Balducci's. Yum.

Asian Flavors Cookbook

I own Jean Georges new cookbook called Asian Flavors. It is amazing. And it does indeed have many vegetarian recipes and ones that I can easily modify to make vegan. His craft and skill with flavor combinations is genius. And the photos almost make me want to try sushi! Not really... My husband who loves sushi and Asian flavors is in love with this book.

TOP CHEFS KNOW TO ACCOMMODATE VEGANS

In a previous post, I noted that the former Executive Chef at 21, mentioned how important it is to pay attention to Vegan diners.

JEAN GEORGES NYC

So if you are in NYC you should definitely consider visiting JG for s special dining experience.

Jean Georges
1 Central Park West
Reservations Open Table
Phone: 212.299.3900

Jean Georges Blog

Health.com: Top 10 Healthiest Fast Food Restaurants

February 24, 2009 by Kathy Patalsky 23 Comments

Health.com released its list of America's top ten healthiest fast food restaurants.

There are a few rankings I agree with and a few that make me cringe.

For instance, Chipotle broke the top ten list. As I posted, there are definitely ways to make Chipotle dining incredibly healthy.

Click ahead to get the top ten and my suggestions for who they should yank.
And read who I would add to the list...

Health.com's Top 10 Healthiest Fast Food list
10. Taco Del Mar
9. Einstein Bros. Bagels
8. McDonald's
7. Atlanta Bread
6. Chipotle
5. Corner Bakery Cafe
4. Noodles and Company
3. Au Bon Pan
2. Jason's Deli
1. Panera

MY REACTIONS:

10. Taco Del Mar: Never heard of them. That being said, I researched, and they look a lot like Moe's Southwest, Wahoo's Fish Taco's or Baja Fresh. As I always say, Mexican food if done without the dangerous three C'S (cheese, chips and sour Cream) can be quite healthy.

9. Einstein Bros. Bagels: YUM! I used to be quite addicted to their low card/high protein bagel back at the Georgetown location in Wash DC. They have excellent coffee and hummus as well. I am a big fan of Einsteins.

8. McDonald's: WHAT?! Is this a joke to see if I am paying attention? Did you see Super Size Me???? The review from Health.com says: "We love: The chain’s 260- to 270-calorie Snack Wraps (choose grilled chicken) for protein without a lot of unwanted carbs.
Danger zone: Although McDonald’s made our list, this is still the land of supersizing and giant sodas. It’s up to you to request a small." The also say the apple dippers are great for kids. Have you tasted those dippers? The apples are not crisp and seem to have oxidized and antioxidants or flavor that were in the fruit to begin with!

...I really doubt anyone goes to Micky D's and simply orders a Snack Wrap and bottled water to go.

7. Atlanta Bread:
Never heard of it. But seems to be similar to Panera.
6. Chipotle: Yay Chipotle. If you make healthy choices, Chipotle can be quite healthy. The Health.com review says: "We love: Burrito Bowls, which let you skip the tortilla—and the extra carbs.
Danger zone: The dark side of a buffet is that you can go wild. So you have to go light on cheese and sour cream."
...I totally agree. Check out my eating healthy at Chipotle tips post.

5. Corner Bakery Cafe: Never been. But the website looks pretty good. I don't know if this is fast food though.

4. Noodles and Company:
An Asian-food option on the list, yay! Asian food like low fat spicy veggie soups, tofu, rice and low-fat noodles can be incredibly healthy. Just watch out for the sodium in the soy sauce! An oh yes have a big helping of wasabi for me.

3. Au Bon Pan:
I used to love Au Bon Pan, and then I found Le Pain Quotidien and Au Bon just didn't compare. But Au Bon is certainly a healthier option than say McDonald's. Avocado veggie and mustard sandwich was one of my favorites whenever I was forced to eat at a "mall" food court.

2. Jason's Deli:
Never heard of them. But portion control and organic ingredients make this place sound A-OK. Health.com says: "We love: Being able to build any sandwich on an organic whole-wheat wrap."

1. Panera: OK, I do love Panera. Healthy whole grain bread options. Vegan soups and sandwiches. Vegan salads. Yummy whole wheat crusty bread. Panera is on my good list. And may not be MY number one, but definitely in my top ten.

WHO IS MISSING?

SUBWAY: Uh, for one, Subway. Now I don't recommend eating at Subway everyday, and they certainly have their dark side. But Subway is so widely known, and so widely known for its healthy options, it seems silly to leave it off the list! Healthy choice at subway: Veggie Delight (vegan) or Veggie Patty (not vegan, contains egg), honey oat bread, no cheese, all the veggies, spicy mustard and light oil/vinegar, salt/pepper, oregano. Yum.

COSI: Cosi has a lot of healthy options. It even adds nice gourmet touches like fresh basil on their flat bread sandwiches. And whole grain flat bread is an option now. Just stay away from those Oreo frozen shake things.

LE PAIN: Le Pain Quotidien is my favorite chain. OK, it is mostly sit-down, but you can easily get a meal to go and be out in a flash. Their menu is organic and they indicate which items are vegan. Vegan salads, sandwiches and muffins are all amazing and healthy.

MOE'S SOUTHWEST: Not widely known, but Moe's is a more vegan-friendly version of Chipotle. Why? Well they have tofu as an option for a filling. And everything is done prepared in a healthy way.

LAST WORD: McDonald's should not be on that list. It is so irresponsible for Health.com to add them. Just because they add some soggy apple slices to their kids menu doesn't mean they have gone healthy. I'd like to see some research into how many Happy Meals get those apples instead of the fries anyways. McDonald's is not one of America's healthiest fast food joints. Ugh. So ridiculous.

OK, What did I miss???? I know you all have your own favorites that they forgot. Let me know in the comments section!

Links of the restaurants mentioned in this post:

Moe's Southwest
Subway
Le Pain Quotidien
Panera
Cosi
McDonald's
Au Bon Pain
Baja Fresh
Noodles and Company

Nespresso Espresso Machines: My review

February 23, 2009 by Kathy Patalsky 6 Comments

The recession is certainly not hurting Swiss Nestle-owned brand Nespresso. The New York Times reports:

"Presenting its 2008 earnings Thursday, Nestlé said sales of Nespresso products grew 30 percent in 2008, taking annual revenue past its goal of 2 billion Swiss francs, or $1.7 billion, two years ahead of schedule."

Wow. 30% in this economy is nothing to shrug at.

Coffee and Health: Coffee may protect women against a stroke. It has a surprisingly high antioxidant profile. One study done in 2005 showed that coffee is Americans number one source of antioxidants! There are a lot of coffee-addicts out there. So if you are going to drink, you should consider Nespresso. (Yes, I am still on my chai kick, but who knows how long that will last.)

Nespresso Trivia: Who is this Nespresso spokesman below? The answer after the jump.
george clooney nespressoClick ahead for my review of the Nespresso Romeo machine and find out what all the caffeine-high buzz is about....

Spokesman...is FYI George Clooney (in photo above).

I have personally been a Nespresso machine owner for about three years now. I first became aware of the brand when I was in Paris. There was this intimidating sleek cafe/storefront packed with people. We strolled inside to see a plethora of high end-looking espresso machines and tiny colored capsules adorning the walls, the counters, the shelves and even behind the display cases. What in the world?? It seemed to be some secret club of cappuccino connoisseurs. We had no idea it was simply a Paris Nespresso store.

Review: Nespresso Romeo Machine

Shelf-Appeal:
Nespresso branding is like the Apple of the coffee world. My goodness all the beautiful colors and creative inspiration that comes from a simple capsule of espresso. The company is ahead of its time on the design front. Cool limited edition cups and saucers to match the limited edition seasonal flavors...outstanding.



Label Check: Well we've all heard that coffee contains a significant amount of antioxidants. And coffee's benefits and negative side effects are still controversial. But if you are already a espresso lover, addict, etc, you probably don't care about the label. Nespresso coffee beans are selected from the 'finest sources in the world' according to the brand. Interestingly, "The Nespresso decaffeinated varieties are decaffeinated naturally using water. This process only eliminates the caffeine without affecting the coffee's taste."

Taste test: Here is the part you want to read. Nespresso espresso is actually quite divine. When I take the time to froth up my own milk and add capsule, a dash of cinnamon and maybe a pinch of sugar, it tastes just a delicious as most coffeehouse beverages. Now if only they would come out with a CHAI capsule, I'd really be in heaven.



Price:
The machine cost is an investment purchase. Machines cost anywhere from a few hundred to a few thousand. Capsules are fifty-five cents a piece. In the long run, you can definitely save a lot of money if you are frequent Starbucks-er.



Last Word:
That old coffeepot in your kitchen, the one with the brown stains and acidic odor? That's the PC. A Nespresso machine? A Mac. (Yes I am a bias Mac user, but the analogy works for me!)

Images property of Nespresso.com.

Persimmons: Simply Sweet or Super Fiber Food?

February 23, 2009 by Kathy Patalsky 8 Comments

I love persimmons.

That silky shiny orange outer layer that softens into a thin tender skin as it ripens. Inside, a gooey sweet pulp turns into a succulent jelly that simply melts in your mouth.

I used to eat persimmons fresh off the tree in California. And every time I bite into one here in cold NYC, I can almost taste the California sunshine.

But as the sweet taste fades, I have to wonder- Are persimmons healthy or simply nature's tree candy?

Keep reading for the surprising reason persimmons are indeed a super food.....

Persimmons, let's look at the facts.

Persimmon Nutrition Facts
per 1 fruit, 2 ½"
calories: 118
fat: 0 grams
fiber: 6 grams (24% RDA)
protein: 1 gram
Vitamin A: 55% RDA
Vitamin C: 21% RDA
Vitamin B6: 8% RDA
Manganese: 30% RDA

Persimmons are a great source of vitamin A, B6, C and manganese.

And...

Wow! 6 grams of fiber. That is impressive for such a tiny fruit.

Compare that to a large apple with similar calorie content:
Apple
116 calories
5 grams fiber

Are you shocked? A tiny persimmon has more fiber than a large apple.

More Fiber than Fiber One brand Yogurt

FiberOne brand yogurt boasts 20% RDA fiber in each yogurt. So clearly, you can simply eat one yummy persimmon and get more fiber than in the FiberOne Yogurt.

Yay Mother Nature.

For the Parents....
So stick a persimmon in you child's lunchbox where that apple usually goes- your child might be a bit confused, but once they bite down they will be in for a sweet super food surprise.

Cookbook-Artbook Hybrid by Fashion's Top Designers

February 23, 2009 by Kathy Patalsky 3 Comments

Craving Carolina Herrera's recipe for Pommes Toupinel or Cynthia Rowley's Mac 'n Cheese? How about Zac Posen's Butterscotch Brownies?

Look no further than the CFDA's, Council of Fashion Designers of America's cookbook. WWD reports that the book will feature over 100 recipes and food-meets-fashion sketches from top fashion designers. The designers will actually sketch their food creations. CFDA executive director, Steven Kolb says to "think of it as a hybrid-art book-cookbook."

As a passionate foodie who has a great appreciation for the creative genius that goes into a fashion designer's collection, I think this book sounds brilliant! The book will be released this September.

Where did they think up this idea? Kolb says the idea came from a "one-of-a-kind clipbook of recipes donated by designers that CFDA president Diane von Furstenberg had bought at the original Seventh On Sale."

Click ahead to find out which ex-model, all-things-lifestyle guru is writing the forward to the book.....

The forward will be written by......drum roll please.

Martha Stewart
is writing the forward, and Lisa Marsh is the book’s author, giving context to the designers’ choices “to bring these recipes to life for the reader,” Marsh said.

Do I see a Martha TV show special on this book in the near future? I think yes.

Read the full report here at WWD.

Recipe: "Red Carpet Ready" Strawberry Upside Down Cake

February 22, 2009 by Kathy Patalsky 2 Comments

I love movies. So, Oscar Sunday is my version of the Superbowl.

I always like to make something sweet and silly to snack on during the show. And popcorn is so pedestrian. This is the Oscars!

So I dreamed up this recipe for "Red Carpet Ready" Strawberry Upside Down Cake.

It's really more of a muffin-cake than a traditional 'cake'. It goes deliciously with some Poor Man's Fire Chai as an after-dinner treat.

Click forward for the recipe, photos, nutrition benefits and a red-carpet-ready dish worth checking out...

Oscar-Night Recipe: "Red Carpet Ready" Strawberry Upside Down Cake

Ingredients:
3 cups strawberries
1 banana
1 lemon (juice and zest)
1 small pear (Bosc is best)
⅓ cup applesauce
¼ cup + 1 Tbsp. canola oil
¼ cup water
¼ cup soy milk
1 tsp. cinnamon
1 tsp. sea salt
⅓ cup vegan 'dry' sweetener
4 Tbsp. maple or agave syrup
1 box vanilla or plain cake/bread mix (Simply Organics or Dr Oetker brand are great)
-or-
2 cups wheat/white flour, 1 tsp. salt, 2 tsp. baking powder, ½ cup sugar

PREP:
Wash and dry strawberries.
De-stem
Slice into thin long strips. 2-3 thin slices per berry. Try to cut slices that are very red on one side.
Wash, de-core and thinly slice pears.
Peel and very thinly slice banana - into long strips.

Add to large mixing bowl: Strawberry slices, pear slices, banana slices, 2 Tbsp. agave or maple syrup, 2 Tbsp. lemon juice, pinch of salt, 1 Tbsp. canola oil. Toss gently.

Assembly of Pan:
Use a large cake pan or casserole sized pan.
Grease with canola oil or use wax paper.
Lay out a tightly packed layer of strawberries on bottom of pan. Red skin sides facing down. Cover entire bottom of pan. (Leave about ½ cup of berries for the batter.)
Add a loose layer of the pears atop the berries.

In a large mixing bowl:
Add all remaining ingredients: dry mix, applesauce, lemon juice, soy milk, water, canola oil and sweetener.
Mix well.
Fold in bananas, lemon zest and leftover strawberries (slice thinly).
Add a few more pinches of flour if the batter seems thinner than you'd like. Add more soy milk if you want a lighter, thinner batter.

Pour batter over berries, slowly. Smooth evenly to cover berries.

BAKE:
Bake in a 360 degree oven for 40 minutes, or until top becomes slightly browned. Stick a toothpick in the center to test done-ness. Toothpick should come out dry.

COOL:
Allow to cool on counter for one hour. Then allow to cool in fridge for another hour - at least.

When pan and cake is cooled and firm, loosen edges in pan with a butter knife.
Gently pound the top and side of pan to loosen cake. Then quickly flip over entire pan onto large serving dish. Slowly remove pan. The top will be juicy. And hopefully the cake will not stick to any of the sides.

Cut and serve.

OPTIONAL DRIZZLE FROSTING:

Ingredients:
1 cup vegan cream cheese
1 cup powdered sugar
2 tablespoon canola oil
2 tablespoon soy milk
1 tablespoon lemon juice
1 pinch salt.

MAKE:
Add all ingredients to mixing bowl. Heat in microwave for 30 seconds. Mix with hand blender or briskly with a spoon. Mix until creamy.

COOL:
Cool in fridge for a few hours. Drizzle over cake to serve.

Nutrition Benefits:
Strawberries are high in Vitamin C, manganese and folate. They are low in calories. Only 50 calories per cup. Bananas are high in potassium. Using whole wheat flour adds fiber.

Snapple: Finally, Made From the Best Stuff on Earth?

February 22, 2009 by Kathy Patalsky Leave a Comment

Snapple: made from the best stuff on earth? To keep this slogan true, the Snapple brand is in need of some serious ingredient-detox, recipe renewal and brand plastic surgery.

Snapple. It's one of those brands that I used to adore. An cold bottle of Snapple Peach Iced Tea in my hand after tennis practice, and I was a happy girl. But then I began to question the ingredients, including the high amount of the controversial sweetener high fructose corn syrup. I slowly dropped the brand as a fave.

My days of Lemon Iced Tea and Snapple Apple were over.

Until now. There are a few very exciting updates that Snapple will be making to their brand and recipes.
Read more for the juicy details of the Snapple updates...

The New York Times reports:

"Snapple, once the “official beverage of New York City,” is being redesigned — inside and out — this year. The popular iced teas are losing the high-fructose corn syrup and the dated font. The bottles are becoming more svelte (to better fit into cup holders, which became a force after Snapple iced teas were originally introduced). The labels will also emphasize the green and black tea leaves used to make the drink. The changes are rolling out over the first few months of the year, and they are expected to hit New York in early March, according to Dr Pepper Snapple Group, which is now the owner of the brand."

Interestingly, the five-year, $166 million "Official beverage of NY" contract with NYC expires soon. And not set to be renewed. But who knows what will happen after the "Snapple" HFCS-detox and face-lift...

I'm excited to see and taste the new SNAPPLE.

Mushrooms 101: Select, Serve and Savor.

February 22, 2009 by Kathy Patalsky 9 Comments

Mushrooms are one of my favorite foods to cook and eat. Mushrooms are incredibly diverse in shape, size, texture, taste, smell, and even price. From the simple white button to the exotic chanterelle, mushrooms provide a chef a wide variety of options to get creative.

In the foodie world of Michelin stars and celebrity chefs who sometimes laugh at "sauce on the siders and vegans" (ahem, my favorite-Tony Bourdain) - mushrooms get respect.

I have three most memorable mushroom moments at restaurants....which I'll describe later in this post.
So click forward to get the 101 on a few mushroom varieties, mushroom photos and my top three 'mushroom moments'.
Finally figure our your shiitake's from your crimini's folks......

I'll admit it. I used to hate, despise and loathe mushrooms. Those floppy flavorless flakes on pizza? Those chewy bits of sauced gray 'ears' sitting on my dinner plate? No thanks.

But I had a mushroom epiphany, and now love the shrooms...My epiphany is my number one mushroom moment below....


My Top Three Mushroom Moments

3. La Tasca in Virginia. This was when I was first starting to embrace my mushroom cravings. At this Spanish Tapas restaurant in Clarendon Virginia, I'd order the side of Champiñones al Ajillo, Mushrooms sauteed lightly in garlic and olive oil. They are whole, halved and quartered-thick cut shrooms served in a sizzling hot clay pot. Side of sangria, vegetarian paella, spicy potatoes and Pan a la Catalana and I am in tapas heaven.

2. Craft in NYC. I always giggle when I am watching Top Chef and Tom Colicchio starts berating one of the contestants about how bad their mushrooms tasted. He does this a lot if you stop and notice. Tom, in my opinion, is the king of mushrooms. Why? Well have you been to Craft restaurant in NYC? He has an entire section of the menu devoted to shrooms. Craft serves its plates 'family style' to allow diners to share the gourmet delights. And thus you can literally order five plates of mushrooms and have your own mushroom tasting. Here's what the menu currently looks like in the mushrooms section:
mushrooms
Roasted
Hen of the Woods 13.
Baby Shiitake 12.
Oyster 11.
Trompette Royale 12.
Bluefoot 13.

1.And my number one mushroom moment was when I had my "wow I really love mushrooms" epiphany. I was in Paris France for the first time and dining at Cafe De L'Homme, which has a stunning view of La Tour Eiffel. And with a limited menu for a vegan, I ordered all the veggie side dishes. I tasted the mushrooms-small marinated morsels of deliciousness, and I was hooked. Only in Paris would I try mushrooms and love them-back then anyways.

Mushroom Facts and Features

Mushrooms, aka funghi, are incredibly diverse. There are over 38,000 varieties of mushrooms. But only around 700 varieties are edible.

Mushrooms range in size, color, shape, texture and even smell. But there are a few popular varieties that any 'foodie' or chef should come to know. Here are a few of my favorites:

Mushroom Varieties:

White Button
Look: White stem and cap. Not squishy. Firm to touch. Creamy white on the inside. Thick stubby stem.
Taste: Very mellow in flavor. Soaks up flavors very well.
Prep: Wash well, remove any dirt bits.
Serving Suggestion: Best for soaking up flavors rather than providing any of its own. I love white button shrooms sliced very thin and added to garden salads. You can also marinate the slices in some citrus juice and salt (lemon, orange, lime or even grapefruit.) Delicious on pizza-the traditional pizza mushroom. Great for absorbing liquid in salads or raw dishes that you don't want to get soggy. Least expensive mushroom.

Crimini, aka baby bella
Look: Immature portabella shrooms. Dark cap, white stem. Creamy white on the inside. Smooth to touch.
Taste: Bolder, earthier in flavor than a white button, but similar consistency and vein of flavor.
Prep: Wash, clean off any dirt, dry.
Serving Suggestion: Serve thin and raw in salads, slice thickly to be sauteed or marinated. Goes well with light marinades like light vinegars or lemon to counteract its earthiness.

Chanterelle
Look: Vase-shaped. Ranges in color from bright yellow to deep burnt orange to pale cream. Deep veins and pores on body. Stem merges softly into cap. No distinction sometimes. Cauliflowerish texture.
Taste: Delicate and nutty flavor. Less earthy or woody than other mushrooms. Taste is complex and can be enjoyed in its pure state.
Prep: Clean well, remove grit, dry.
Serving Suggestion: Can be enjoyed in its own marinade of light salt, mushroom juices and a tad of sauteing oil. When adding them to a recipe-add late to avoid overcooking the mushroom-can easily become tough and rubbery. Divine complex texture is highly respected by the most discerning of chefs. Expensive shroom.
Portabella
Look: Matured version of baby bellas, criminis. Largest and heaviest of commercial mushrooms. Wide dark cap. Soft squishy and textured. Prominent ripples under the cap.
Taste: Long growth cycle gives it a deep, meaty, savory flavor. Very earthy and woody.
Prep: Wash well, remove stem for grilling and in most prep situations.
Serving Suggestion: Often the vegetarian substitute for 'burgers' on a BBQ grill day. Easy to slice thickly and marinate. Too meaty and bold to eat raw-in my opinion. Adds savory flavor to soups and stir-frys.

Shiitake
Look: Light golden brown. Outer layer looks like suede. Broad umbrella shaped cap, long spongy stem. Can be ½ inch to ten inches in diameter.
Taste: Meaty texture when cooked, yet milder in 'earthiness' than a portabella. Adds a woody quality to a recipe.
Prep: Clean well-scrub and grit off cap. Dr. Slice or whole cook.
Serving Suggestion: Delicious in soups and stir-frys. You can cook them whole or slice them thinly. Very easy to marinate when thinly sliced. My favorite method is to saute them in light olive oil, lemon juice salt and garlic. Then I toss the cooked shrooms in a lot of fresh black pepper.

Wood Ear, Juda's ear
Look: Floppy, no stem, like leather. Silky, shiny brownish purple on one side. Fuzzy gray on the other. Flat or ear-shaped. No cap. Grows directly on a tree log in a flat, or curled ear shape.
Taste: Generally flavorless. Used more for their unique color and texture.
Prep: Wash lightly, dry. Slice or add whole.
Serving Suggestion: Usually found in sweet and sour soup. Adds interesting color and texture to soup dishes. Be careful to not slice too thinly, as this mushroom has no real shape or body to hold and could become slimy and too thin for some palates.

French Horn
Look: Long wide stem with a small thin cap. Pale in color. Cap in grayish-brown. Smooth like a white button. Squishy and light like a shiitake.
Taste: Mellow, similar to the white button mushroom, except has an elegant fresh straw or mowed hay aroma. Chewy and rubbery if undercooked.
Prep: Easy to wash gently. Little grit. Dry.
Serving Suggestion. Cut long into thin strips and saute or add to soups and stir-frys. Goes well with bold entree dishes since it absorbs flavor and adds very mellow undertones to a dish.

Mystery Food Photo: I Can't Hear You!

February 22, 2009 by Kathy Patalsky 2 Comments

What is this flat, curling, skin-textured mystery food image?
(No, it's not any type of animal product.)
I can't hear the answer you have guessed...hmmm...
Any idea? I'll feature the answer in my next post.

Click ahead for a few hints
including one about why this floppy food may be heart healthy....

HINTS:

*Sometimes called Juda's Ear....

*____blank____ are believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots with an effect likened to that of aspirin.

*Unlike other varieties of this food, it does not have a stem!

Check the next post for the answer and a post featuring this mystery food item.

Recipe: Triple "S" Risotto: Sweet Potato, Scallion, Sage

February 20, 2009 by Kathy Patalsky 39 Comments

I refer to this recipe as my Triple "S" Risotto: Sweet Potato, Scallion and Sage. It is a bit creamier and bolder than a traditional risotto. The scallions, sweet potatoes, garlic salt and hint of cayenne really pump up the flavor. This is comfort risotto all the way. Plus it's healthy due to the generous amounts of copper, manganese, B vitamins, vitamin K, and Vitamin A in the ingredients.

This recipe is inspired by one of my favorite restaurant dishes here in New York, the Butternut Squash Risotto at GoBo restaurant. I quickly because addicted to GoBo's sweet and savory dish of perfectly cooked Arborio rice and thick chunks of butternut squash, garnished with a hint of raw sweet sage. I decided that I had to learn how to make this dish myself. So I did. Then I twisted it up a bit to really make it my own. This recipe is the end result.

Risotto is a dish that any skilled chef can conquer. However, it might take a newbie chef a few tries to get it right. It is a tricky, high intensity dish to cook. You must stand over the sauce pan and stir the rice nonstop for about 30 minutes. I call it 'meditation cooking'. You basically zone out watching the rice slowly absorb all the liquid and then get 'thirsty' for more liquid until the desired texture and consistency is achieved. And just when you think the risotto is done, you find it could probably go for another round.

Arborio rice is a must for risotto. Arborio rice is magical. It creates its own 'cream'. And thus, this dish is 100% vegan. Dairy-free. Good luck, and let me know how it turns out. Click ahead for the recipe, recipe photos and health quips for my Triple "S" Risotto.....

Triple "S" Risotto: Sweet Potato Sage Scallion

1 ½ cup Arborio rice
5 scallion stalks
2 small sweet potatoes
1 bunch fresh sage, 6+ leaves
1 bay leaf
¼ cup Olive Oil
2.5 cups water
2 cups soy milk, unsweetened
1 red onion, small
2 tsp. garlic salt
2-3 dashes of cayenne

Preparation:
1. Wash scallions. Chop onion and scallions. Set aside.
2. Bake or steam sweet potatoes (20 minutes in oven or 2 minutes in microwave.) Should be slightly firm - not too mushy. Peel skin and dice potatoes into large 1" cubes. Divide into two portions. Set aside.
3. Roughly chop sage leaves into dime-sized bits. Keep 2-3 leaves whole, for garnish.

Directions
1. Heat olive oil and 3 Tbsp. water in saucepan over medium heat. Add a dash of garlic salt, red onion, most of the scallions, a few bits of chopped sage and half of the portion of sweet potato cubes. Saute for 3-5 minutes, until liquid is absorbed.
2. Add rice, remaining salt, cayenne, bay leaf and a bit more sage. Cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add ½ cup soy milk and cook until absorbed, stirring constantly.
4. Add ½ cup water. Stir until absorbed. Repeat this process (alternate water and soy milk). Do not add next portion of liquid until all the previous liquid is absorbed.
YOU MUST STIR AND FOLD THE RICE MIXTURE CONSTANTLY.
Estimated time of stirring while adding liquid: 25-35 minutes.
Tip: Remove bay leaf half way through this process. You don't want the bay leaf to overpower the sage.
5. When all the liquid has been added and absorbed your consistency should be that of a very thick oatmeal. If is seems too mushy, stir it quickly over the heat until it firms up. Be sure to taste test the rice firmness. If the inner grain is still hard-go for another round of liquid.
6. Once the texture and consistency is perfect, turn the heat to low and add remaining sweet potatoes, sage leaves and scallions. Fold over a few times. Turn heat off and cover with foil. Let sit for two minutes.
7. Serve in a warm shallow soup bowl or a small appetizer plate. Garnish with fresh sage and ground pepper. Drizzle a bit of olive oil for a richer dish.


PAIRING TIP:
Pair this dish with a Boston lettuce and sliced pear salad. Top salad with a vegan lemon-mayo dressing.

Lemon-mayo dressing
3 Tbsp. veganaise
juice from 1 lemon
dash black pepper
Mix very well and drizzle over fresh greens.

HEALTH QUIPS:

SAGE
It was herb of the year in 2001.
It contains Rosmarinic acid, but it's not rosemary...
About Rosmarinic acid: It can be readily absorbed from the GI tract, and once inside the body, acts to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules (like leukotriene B4).

SWEET POTATO
(per one large potato)
4 g protein
6 g fiber (24% RDA)
692% RDA vitamin A
59% RDA vitamin C
7% RDA calcium and iron
zero fat

SCALLION
per 3 medium stalks
15 calories
120% RDA Vitamin K

ARBORIO RICE
per ¼ cup of dry rice
150 calories
3 grams protein

OLIVE OIL
Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit. Choose extra virgin olive oil for the most health benefits-its processing is minimal and maintains the most nutritional elements such as vitamin E and phenols.
120 calories per tablespoon. 14 grams fat, 2 grams saturated fats, 12 grams healthy fats, 0 mg cholesterol, 0 mg sodium.

SUPER FOOD: OLIVE OIL
Olive oil is high in monounsaturated fats and antioxidants.
Studies have shown that EVOO (extra virgin olive oil) assists in raising HDL (good) cholesterol levels, and reducing LDL (bad) cholesterol levels. Olive oil is the healthiest oil available.

A less discussed benefit of olive oil, is its positive effects on the lining of the stomach. Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones Naturally, and thus it lowers the incidence of gallstone formation.

CAYENNE
read the benefits of spicy foods like cayenne.

Mystery Photo: What is this Edible Delight?

February 20, 2009 by Kathy Patalsky 3 Comments

MYSTERY PHOTO!

Any idea what this is?

Add your guess in the comments, or keep it to yourself. I'll post the answer later tonight when I feature it in a delicious recipe!

Click ahead for a few hints and cool facts....

HINT: It feels like a kitty cats ear.
It was herb of the year in 2001.
It contains Rosmarinic acid, but it's not rosemary...

About Rosmarinic acid: It can be readily absorbed from the GI tract, and once inside the body, acts to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules (like leukotriene B4).

Calorie Counts on NYC Menus: Love or Hate 'Em?

February 20, 2009 by Kathy Patalsky 2 Comments


Walking into a Starbucks here in NYC, you are greeted by a dazzling display of calorie numbers for each and every baked good in the display case. Even at a Le Pain Quotidien you can see very clearly that your Blueberry muffin will cost you 400 calories, and why is the buttery croissant only 230? And that nice fruit salad is only 110.

At places like Le Pain Quotidien, I love comparing the Tartine sandwiches and realizing that one is actually 500 calories less than another that is equally as yummy! 500 calories?! That's a whole blueberry muffin and small fruit salad I could add to my day!

I love the calorie counts on the menus. They are even at Chipotle and Dunkin Doughnuts as many people have 'complained'.

I started a YELP conversation asking Yelpers to weigh in on the situation. I asked: "Calorie Counts on NYC menus: Love 'em or hate 'em????"

Click here to read the discussion on Yelp.

Click forward to read a few of my fave responses....

YELP CALORIE COUNTS CONVERSATION

My response:

Calorie Counts on Menus...love em or hate em?
I love them-full disclosure is my best friend. But what does the YELP community think?
Should restaurants have calorie counts on all their food items? Do you like knowing that, say, the lemon loaf at Starbucks has 500 calories in it....

Others I liked:

I've walked out of McDonalds because of the calorie numbers. 750 for fries. Screw that.

If you are an educated consumer, you know that a muffin is like eating cake or anything fried is not good for you. Having calories on the menu would not sway me either way. If I want to eat something and I am dining out. I will eat it.

Could care less but it would keep me away from this one,http://www.menshealth.com/20worst/worstfood.html

I love it because it only applies to chain restaurants. Anything to make people stay away from mass-produced sound good to me.

I think its a great thing, people should be aware of what they are eating, even if you dont care it still bothers you when the simple meal you are eating is 1400 calories, way over half of what you're supposed to be eating in one FULL day.

As far as fast food goes, I think it makes sense. The amount of calories, fat and sugar that many processed foods have is sometimes astounding, and more than many think. I knew that Burger King (for example) wasn't a healthy think to eat, but I didn't realize that one of their burgers can be over half a day's calorie intake until I saw it in print. Processed food can be sneakily laden with unexpected calories.
When we're talking real food made from real ingredients (instead of processed crap) things are more obvious, so I think calorie counts are silly, bordering on Nanny State kind of nonsense. We all know that animal fats (butter, cheese, cream, rich meats) are loaded with calories, so foods heavy with such aren't much of a surprise. I'm not shocked to discover that an alfredo sauce or a cassoulet is loaded with calories, and I don't need to be told that.

Love 'em. Like Tina, I know when to put the fork down. And to that end, I also tend to eat pretty healthy 90% of the time. But, I still like having that information out there.

Read the complete conversation here.

Are you Deficient? Find and Fix your Nutrient Gaps-Fast!

February 20, 2009 by Kathy Patalsky 5 Comments

One of my favorite websites is FitDay.com. It is a free 'food diary' online tool than allows you to analyze your diet and evaluate which nutrients you are deficient in. The results are sometimes shocking.

Back in college, nutrition 101, I did a similar program and found that I was only getting about 50% my RDA of both zinc and iron. It can be scary to learn that you are not giving your body all the nutrients it needs to function at an optimal level.

But the good news is that you can easily find and fix your nutrient gaps!

Tonight's Project: Do something good for you body and take a few minutes to check out your nutrient profile. First, analyze your daily diet in FitDay.com or using another online tool. Like most people, you will probably be shocked to find that you may be deficient in a few key nutrients.

After you get your profile, keep reading to find out a few quick fixes for your nutrient gaps.....

QUICK FIXES FOR NUTRIENT GAPS

IMPORTANT Note: In this list I try to stay away from animal sourced food items like eggs, meat and liver. Animal proteins like these may be high in several nutrients, but I prefer to recommend plant and grain food sources of nutrients.

Vitamin A
Carrots, 1 cup=370% RDA
Sweet Potato, 1 medium=475% RDA
Kale, 1 cup cooked=365% RDA

Vitamin C
Orange, 1 medium=116% RDA
Bell Pepper, ½ cup=100% RDA
Strawberries, 5 large=100% RDA
Pineapple, 1 cup=94% RDA
Grapefruit, 1 medium=147% RDA
Kiwi, 1 medium=117% RDA

Vitamin E
Almonds, ½ cup=100% RDA
Avocado, 1 whole=20% RDA
Almond Butter, 2 Tbsp=41% RDA
Sunflower seeds, hulled, ½ cup=80%RDA
Wheat germ oil, 1 Tbsp.=100% RDA
Peach, 2 raw=8% RDA

Vitamin D
Sunlight
Soy or regular milk,fortified 1 cup=about 30% RDA

Vitamin B6
Banana, 1 medium=22%RDA
Avocado,1 medium-22% RDA
Peas, 1 cup=17% RDA
Hazelnuts, 1 oz.=9% RDA
Lentils, 1 cup cooked=46% RDA

Vitamin B12
Oysters, 1 raw=45% RDA
Fortified Milk, varies

Selenium
Brazil Nuts, 1 oz.=776% RDA
Brown Rice, 1 cup=27% RDA
Lentils, 1 cup cooked=21% RDA

Potassium
Coconut Water, 1 cup=18% RDA
Banana, 1 medium=12%RDA
Lentils, 1 cup cooked 54% RDA

Manganese
Spinach, 4 cups raw=55% RDA
Coconut Water, 1 cup= 18% RDA
Brown Rice, 1 cup=88% RDA
Pecan Nuts, 1 oz.=64% RDA
Pineapple, 1 cup=91% RDA

Magnesium
Coconut Water, 1 cup=15% RDA
Cashews, 1 oz.=19% RDA
Sunflower seed butter, 1 tbsp=15%RDA
Lentils, 1 cup cooked=46% RDA

Iron
Spinach, 4 cups raw=18%RDA
Soy Beans, 1 cup=50% RDA
Kidney Beans, 1 cup=27% RDA
Peas, 1 cup=15% RDA
Lentils, 1 cup cooked=95% RDA

Zinc
Oysters, 1 raw=85% RDA
Cashews, 1 oz.=10% RDA
Peas, 1 cup=13% RDA
Lentils, 1 cup cooked=44% RDA
Oatmeal, 1 cup cooked=8% RDA
Black Beans, 1 cup cooked=12% RDA

Copper
Brazil Nuts, 1 oz.=25%RDA
Shiitake Mushrooms, 1 cup raw=65% RDA
Cashews, 1 oz.=30%RDA
Hazel Nuts, 1 oz.=25% RDA
Peach, 2 raw=6%RDA
Lentils, 1 cup cooked=65% RDA
Portabella Mushroom, 1 cap=30% RDA

And hopefully you read my post about One Singular Sensation super foods to enhance your daily RDA'S.

One Singular Sensation! RDA Boosting Super Foods List.

February 20, 2009 by Kathy Patalsky 6 Comments

Here are a few surprising super foods that when you eat just one piece or one serving, give you 100% RDA (or close to) of an important nutrient.

Here are a few hints:

Just one piece of a certain type of nut gives you over 700% RDA of selenium.

Just one portion of a sea food gives you 85% your RDA of the hard-to-get nutrient zinc!

Just one of a certain fruit gives 117% RDA of Vitamin C! And it's not an orange...

Click ahead to see the complete list.........

Selenium
Just one tiny Brazil nut gives you 776% RDA of Selenium!

Zinc
Just one oyster gives you 85% your RDA of Zinc!

Vitamin A
Just one small 5" long carrot gives you 168% RDA of Vitamin A.
Just one medium sweet potato gives you 475% RDA of Vitamin A.

Vitamin C
Just one kiwi gives you 117% RDA of Vitamin C!
Just one orange gives you 116% RDA of Vitamin C!

Vitamin E
Just ½ cup of almonds gives you 100% RDA of Vitamin E.
Just 1 Tbsp. wheat germ oil gives you 100% RDA of Vitamin E.

Potassium
Drink about 1 cup of coconut water, 5 times a day and you have 100% RDA of Potassium!

Manganese
Just one cup of pineapple gives you 91% RDA of Manganese!

Iron
Just one cup of lentils gives you 95% RDA of Iron.

Copper
Just one cup of raw shiitake mushrooms gives you 65% RDA of Copper!

Later I'll post a few more nutrient boosting superfoods and let you know how you can easily find out what nutrients you may be lacking in!

What Percentage of the Population is Vegetarian?

February 19, 2009 by Kathy Patalsky 9 Comments

What percentage of the population is vegetarian?

Do more women or men who call themselves vegetarians? Vegan? Eat no meat? Eat only fish? Are college educated? Are age 45+?

Some results may surprise you!

Click ahead to find out...

In 2006, the Vegetarian Resource Group posed the following question in a national poll conducted by Harris Interactive®:

Please tell us which of the following foods, if any, you never eat:
* Meat
* Poultry
* Fish or Seafood
* Dairy Products
* Eggs
* Honey

Results (adults ages 18 and up):

6.7% Never eat meat
6.3% Never eat poultry
14.6% Never eat fish/seafood
7.6% Never eat dairy products
8.8% Never eat eggs
23.4% Never eat honey
2.3% Never eat meat, poultry, fish/seafood (vegetarian)
1.4% Never eat meat, poultry, fish/seafood, dairy products/eggs (vegan, except for possibly honey)

Broken down by gender:
9% of females never eat meat
5% of males never eat meat

Interestingly 1.4% of men are vegan, 1.3% of women. Small difference, but still surprising.

Broken down vegetarians:

Percentage of Various Groups Who Never Eat Meat (Rounded to Whole Numbers):
7% Total Adults
5% Male
9% Female
9% 45- to 54-year-olds
5% 18- to 24-year-olds
8% North East
6% North Central
6% South
7% West
6% White (excluding Hispanic)
7% Black (excluding Hispanic)
8% Hispanic
4% High School Not Completed
6% High School Graduate
8% College Graduate

See the original poll results here:
http://www.vrg.org/journal/vj2006issue4/vj2006issue4poll.htm

By the way...
A recent survey showed that 1 in 200 kids (under 18) are vegetarian.

Huffington Post Readers Love Heckling Skinny Girls

February 19, 2009 by Kathy Patalsky 1 Comment

Is there something wrong with this picture, or is it just Huffington Post readers who enjoy reading news stories that heckle skinny girls like runway models and Lindsey Lohan.

Maybe HP readers aren't as sophisticated as we might think...

The top viewed news stories on Huffington Post:

1. The NYPost bad taste chimp cartoon. (CARTOON)
2. Lindsay Lohan Defends Weight: I Just Ate A Big Mac (PHOTOS)
3. WIPEOUT: Herve Leger Models Fall In Fashion Show (PHOTOS)

OK, I can admit to loving a good model-falls-on-runway-at-fashion-week-while-in-ten-inch-heels photo or video.

....But the LL eats Big Mac headline is pretty pedestrian.

To compare...Click ahead for the top stories on the 'uberly sophisticated' NY Times, the number two spot goes to our favorite food critic, Mark Bittman, aka "Bitty"....

NY TIMES MOST EMAILED STORIES

1. Student Expectations Seen as Causing Grade Disputes
2. The Minimalist: Your Morning Pizza
3. A Swiss Bank Is Set to Open Its Secret Files
4. Maureen Dowd: Cheney and the Goat Devil
5. Basics: Low-Tech Fixes for High-Tech Problems
6. Recipe: Polenta ‘Pizza’ With Pancetta and Spinach
7. Well: Vitamin Pills: A False Hope?
8. For Uninsured Young Adults, Do-It-Yourself Health Care
9. Thomas L. Friedman: No Way, No How, Not Here
10. The Final Goodbye: Shea Rests in Pieces

Recipe: Lemon Peppered California Pasta Salad

February 18, 2009 by Kathy Patalsky 15 Comments

This recipe sings ZING!

When I was a teenager jetting between tennis practice, jazz choir and drives through Santa Cruz with friends, my mom somehow found a way to keep me well fed during those bits of time I was actually home!
This recipe for Lemon Peppered California Pasta Salad, is one of my favorite recipes she had. The idea is that you make a huge portion (a whole bag of pasta plus veggies) of it at one time and store it in small portion containers for an easy, fast, delicious and ultra healthy meal or mini-meal.

This version of her classic recipe uses a bold burst of citrus infusions including lemon and blood orange. This dish gets its zing! pop of flavor from the generous amounts of fresh black pepper, apple cider vinegar and a dash of spicy cayenne.

This pasta dish is so light, refreshing and versatile it can be eaten warm or cold, at lunch, dinner or even for breakfast-as I can recall doing as a teenager. Like I described in my post about breakfasts around the globe, Americans need to take a hint from European and Asian cultures and start eating more savory breakfast meals!

Click ahead for the recipe and photos - including preparation photos....

Lemon Peppered California Pasta Salad
pop-n-go recipe, vegan, serves 5-10

1 bag whole wheat penne pasta
2 lemons, organic
1 large orange, any variety
2 bay leaves
1.5 cup white button mushrooms, sliced
1 small red onion
1 large red or orange bell pepper
1 medium tomato
1 cup carrots, chopped
1 cup baby spinach, chopped
3 slices vegan rice cheese singles-pepper jack flavor
1 tsp. cayenne
¼ cup olive oil
4 Tbsp. apple cider vinegar
2 tsp. sea salt
2-4 tsp. fresh black pepper

PREPARATION:
Boil the pasta and drain. Toss with a tsp. of oil and pinch of salt. - set aside.
Chop carrots.
Dice tomato.
Chop mushrooms.
Dice onion.
Chop bell pepper.
Chop spinach.
Peel and dice orange.
Thinly slice one of the lemons-skin on.
Juice other lemon.
Slice "cheese" into thin long strips.

In a large mixing bowl:
Add oil, lemon juice, vinegar, chopped fruit and veggies.
Mix well.

In a sauce pan on stove:
Heat a tablespoon of oil.
Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
Saute for 5 minutes.
Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
Add pasta, "cheese" strips, salt, pepper and cayenne.
Toss very well, until all ingredients are equally distributed.

Store pasta in fridge until ready to serve.

Can be served cold or warm.

Top pasta with fresh pepper and a spritz of olive oil upon serving.

Optional: peas, tofu or beans can be added to this dish for extra protein and fiber.

Video: Fox Duo Jump on Trampoline

February 18, 2009 by Kathy Patalsky 2 Comments

This definitely made me giggle and start the morning off with a smile. I hope it does the same for you!
Send me your videos to post about food, life or fun!

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