I'm entering my third month in school (The Integrative Institute of Nutrition) and in these three months, I've learned a wealth of information. You would think it would be all about food, eating healthy, nutrition but there is so much more...so much more.
The fact that our Life - how we live it, enjoy it or not, how happy we are with it - ultimately affects and defines our food choices. Period. Now, this is not rocket science but when you are asked to look at your own life and reflect on how things are going, you begin to make the connection to how and what you are eating.
One of the benefits of attending this school is having my own health counselor. She is really great at what she does and has allowed me to look at more than what I'm eating but to look at how I'm feeling at any given time, what I'm thinking, etc. I am learning how to assist people in doing the same and while doing quite a few health history consultations of my own with friends, I've gained a lot of insight into how experiences in your Life can affect what you think and how you feel about food. Knowing that I will help others to be able to become aware of their thoughts and reflect on their lives in order to help them make healthier food choices, is such a rewarding feeling.
For me I realized that when I'm really busy with work and Life in general, I tend to crave sugar more. Specifically, I crave chocolate more and I always knew this but to really look at when I'm very busy and maybe stressed and become aware of why is the key to helping me make a better food choice when experiencing these feelings. You see it's not about NOT feeling what you feel, it's more about managing the feelings or thoughts, recognizing what's triggering it and not succumbing to the usual habit of grabbing those chips or box of cookies. It's about better food choices, which leads to weight loss and a healthier diet overall.
This is what I'm learning and will be offering people I eventually will be counseling/coaching. To be able to have or rather, realize, this 'power' within has made such a huge impact in my life. I challenge you to reflect on your Life and take a look at what creates stress or uncomfortable feelings. What in your life could be better so that you don't just grab that fast food burger or bag of chips; are you aware of the thoughts or situations that bring you to that point? Take one day and write down what and how you feel and the food choices you've made for the day. See how the 'bad' or not so healthy food choices correlate to your thoughts and feelings. Once you become aware, you can begin to make better food choices to live a healthier lifestyle. And if you need help with navigating all of that, email me (landr70255@aol.com). I can coach you through it. (smile)
Eat well and be well!
Saturday, August 7, 2010
Friday, July 9, 2010
Food Spotlight: Kale
About six month ago, I was having a conversation with someone that was eating an amazing looking salad. She made it herself and it just caught my eye; it was colorful and vibrant-looking. I asked her what was in the salad and basically what leafy green she used because it didn't appear to be spinach or romaine. She replied, "Oh, that's kale. It's so tasty and I love it." Kale? I thought. Hmm, I had never had that before...I see it in the store but never thought to try it. I asked her about it and she explained that when she began her raw food diet, she experimented with many leafy greens other than the ones she was used to eating. Her excitement and enthusiasm about this vegetable intrigued me and the next day I purchased it.
Needless to say I am eating kale almost every day (along with other leafy greens and veggies). I mostly saute it, with garlic and olive oil but I also eat it raw in a salad, along with spinach which I love too.
Kale is a super food...I'm sure you've heard of this word, as it is becoming a consistent phrase with regards to eating healthy. Kale has so many benefits to eating it:
- Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. One cup of kale has as much vitamin C as an orange.
- Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale exhibits the same anticancer properties as other members of the cabbage family.
- Kale is the richest of the greens in the phytochemical lutein. Known mostly for its prevention of eye disease, lutein is now thought to be more protective against cancer than beta-carotein. Kale is also one of the highest sources of antioxidant flavonoids which help ward off heart disease and regulate blood pressure.
- Kale has many benefits for women. It helps regulate estrogen, and wards off many forms of cancer including breast. Before and during pregnancy, kale supplies important minerals like calcium and iron. It also provides folic acid which is necessary for proper development of the baby's nervous system. While nursing, kale and other leafy greens increase breastmilk supply.
So are you wondering why you haven't tried kale yet? Well, you should be! (smile). You can use kale instead of iceberg lettuce in your salads. I've even tried fried kale and it was so tasty!
As for how to buy/select kale: it's available year round but is especially good in the winter because the cold makes it sweeter. Kale comes in bunches of long, dark green leaves. The most common variety is curly around the edges. Look for crispy, green or red leaves; nothing wilted or brown. Place unwashed kale in a plastic bag and keep it in the vegetable crisper of your refrigerator for up to a week. Bear in mind, however, the taste becomes stronger with prolonged storage. For extended preservation, wash and dry kale well. Mince or chop by hand or in a food processor. Place kale in a bag or container and freeze. Minced, frozen kale can be used just like raw kale since it thaws almost instantly.
So go ahead...try something new and most certainly good for you! Let me know what you think and share any recipes if you have any.
Eat and be well!
Needless to say I am eating kale almost every day (along with other leafy greens and veggies). I mostly saute it, with garlic and olive oil but I also eat it raw in a salad, along with spinach which I love too.
Kale is a super food...I'm sure you've heard of this word, as it is becoming a consistent phrase with regards to eating healthy. Kale has so many benefits to eating it:
- Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. One cup of kale has as much vitamin C as an orange.
- Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale exhibits the same anticancer properties as other members of the cabbage family.
- Kale is the richest of the greens in the phytochemical lutein. Known mostly for its prevention of eye disease, lutein is now thought to be more protective against cancer than beta-carotein. Kale is also one of the highest sources of antioxidant flavonoids which help ward off heart disease and regulate blood pressure.
- Kale has many benefits for women. It helps regulate estrogen, and wards off many forms of cancer including breast. Before and during pregnancy, kale supplies important minerals like calcium and iron. It also provides folic acid which is necessary for proper development of the baby's nervous system. While nursing, kale and other leafy greens increase breastmilk supply.
So are you wondering why you haven't tried kale yet? Well, you should be! (smile). You can use kale instead of iceberg lettuce in your salads. I've even tried fried kale and it was so tasty!
As for how to buy/select kale: it's available year round but is especially good in the winter because the cold makes it sweeter. Kale comes in bunches of long, dark green leaves. The most common variety is curly around the edges. Look for crispy, green or red leaves; nothing wilted or brown. Place unwashed kale in a plastic bag and keep it in the vegetable crisper of your refrigerator for up to a week. Bear in mind, however, the taste becomes stronger with prolonged storage. For extended preservation, wash and dry kale well. Mince or chop by hand or in a food processor. Place kale in a bag or container and freeze. Minced, frozen kale can be used just like raw kale since it thaws almost instantly.
So go ahead...try something new and most certainly good for you! Let me know what you think and share any recipes if you have any.
Eat and be well!
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