Wednesday, July 31, 2013

July 29 through August 2, 2013 Calls


Listen to Call   August 2, 2013   Call was moderated by Char  

Listen to Call   August 1, 2013   Call was moderated by Jeannie

Listen to Call   July 31, 2013   Call was moderated by Betty

Listen to Call   July 30, 2013   Call was moderated by Nancy


Listen to Call   July 29, 2013   Call was moderated by Char

Sunday, July 28, 2013

July 25 and 26, 2013 Calls



Listen to Call   July 26, 2013 Call   Char moderated the call

Listen to Call   July 25, 2013 Call   Jeannie moderated the call.  Go Jeannie!

Wednesday, July 24, 2013

July 24, 2013

Ornish Spectrum

The Spectrum By Dr. Dean Ornish


Listen to Call   July 24, 2013   Betty moderated the call today.  We continued today to talk about Dr. Dean Ornish and some of his thoughts relating to his book "The Spectrum".  Dr. Ornish says foods are neither good nor bad, but some are more healthful for you than others.  You have a spectrum of choices.  The Spectrum is based on love, not willpower.  It's about feeling good, not just avoiding feeling bad.  Joy of living, not fear of dying.  Losing weight and gaining health.  What's sustainable is pleasure, feeling good, and freedom of choice.

Char talked about a conference she and JoAnn went to last night.  She said that drinking 1 ounce of wheat grass juice is like eating 3 pounds of vegetables.  She also said that sprouted sunflower seeds are great to eat and gave information on how to do the sprouting.  Great information!

We also talked about eight telltale signs you've eaten toxic food.  Click on this link:  http://www.naturalnews.com/041302_toxic_foods_symptoms_MSG_headache.html

Tuesday, July 23, 2013

July 22 and 23, 2013

Call Not Recorded   July 23, 2013   Nancy I am soooooooo sorry.  I was so tired I took the morning off from work and I slept until 9:20 my time.  Will do better next week.  I promise

Listen to Call   July 22, 2013   Char moderated the callElaine started off the call with a question about the book Eat 4 Your Type written by Peter J.D'Adam with Catherine Whitney.  Char didn't feel it has much merit when it comes to working with a plant based diet. I on the other hand (Steve, who was not live on the call), have found it to be a great reference when trying to identify which foods MIGHT be causing me some issues. I feel its suggestions have been correct about 80 to 90 percent of the time for Carol and I

Thursday, July 18, 2013

July 17 to July 19, 2013 Calls

Listen to Call   July 19, 2013   Monte was not with us so we all chipped in our 2 cents worth and had a great call

Call not Recorded    July 18, 2013   Jeannie moderated a great call

Listen to Call   July 17, 2013   Call was moderated by Betty.  Gave a bunch of great recipes 

How do you feel about Congress caving into the livestock industry and stopping the promotion of a weekly vegetarian menu option?  Obviously there will be no support from this group to promote meatless Monday's.  This article from Forks Over Knives was part of our discussion this morning.
http://www.takepart.com/article/2013/06/25/meatless-mondays-get-axe-capitol-hill?cmpid=tp-ptnr-forksoverknives
Nancy gave us her delicious and simple (three ingredients) chocolate recipe and I gave  recipes for Homemade Clif Bars and Coconut Almond Fudge.

HOMEMADE CLIF BARS
15-17 pitted dates
1 cup almonds
1 cup rolled oats
1/2 cup shredded coconut
1/2 - 3/4 cup water
Preheat oven to 350*. Grind up the oats and almonds in the food processor.  When they have a crumbly consistency, add the dates and coconut.  Lastly add the water slowly as you pulse the ingredients together until a batter forms.  It will be thick and sticky. Line a small 8"x8" pan with parchment paper leaving enough paper sticking out on each side so you will be able to lift the whole thing out when done.  Working carefully, spread batter evenly out to all sides.  Press mixture down with a spatula to get it firm. Bake in the oven for about 20 minutes.  Let cool completely before removing intact.  Cut bars with a pizza cutter.  Store in the fridge.

COCONUT ALMOND FUDGE
1/2 cup almond butter
1/2 cup coconut butter
2 T maple syrup
1 T coconut oil
1/4 tsp. salt
1/2 tsp. almond extract
In a saucepan, combine all ingredients.  Stir on medium heat until everything is combined.  Pour into molds and store in the fridge to set.  Should take 1-2 hours.  Makes about 15

Monday, July 15, 2013

July 15 to July 19, 2013 Calls

Call not Recorded July 16, 2013  Sorry.   Nancy moderated a great call

Listen to Call   July 15, 2013   Call was moderated by Char today

Wednesday, July 10, 2013

July 8 to 12, 2013 Calls

Listen to Call   July 12, 2013   Moderated by Char

Listen to Call   July 11, 2013   Moderated be Jeannie  Jeannie writes:


From the recent Forks Over Knives newsletter:
 
 
The American Institute for Cancer Research recognizes The China Study and gives credence to the research done in it!

In speaking about vegan or vegetarian eating, Char reminded us to say "whole food, plant based" because it would be easy to fall into just eating non- animal processed foods and claim to be vegan or vegetarian, and they have minimal health benefits. We want to "Eat To Live"  which is where micronutrients come into play and those micronutrients are found in  G-BOMBS....that is Greens, Beans, Onions, Mushrooms, Berries and Seeds, says Dr. Joel Fuhrman.

Eggs are the most inflammatory food you can put in your body.

A refreshing summer salad.....Jeannie's favorite of the moment is  Green Bean Potato Salad.  Prepare as follows:

Cook 1 lb. cubed  red-skinned potatoes in boiling salted water 10 minutes; add 1 lb. trimmed, cut green beans; boil 5-8 minutes. Drain. Toss with 2-3 Tblsp. olive oil, 2 Tblsp. red wine vinegar, 1 cup thin wedges sweet white onion, and 1 cup cherry tomatoes.  Season to taste with salt and pepper.  YUM!

Listen to Call   July 10, 2013   Moderated by Betty


How To Make Your Own Bone-Healthy Version Of This Common (And Toxic) Personal Care Product

Are you aware that conventional deodorants contain a lot of toxic chemicals that can harm your bones? This was the topic for today.  Vivian Goldschmidt, MA tells us the concept behind "antiperspirants" is not healthy for us and she tells us how to make our own bone-healthy version of this personal care product in the link above.

Mary Lou told us about her findings to help with the pain of wasp stings and we discussed using the Immunity to help with her allergic reactions and doing a strength test to determine the dosage she might need.


Listen to Call   July 9, 2013   Moderated by Nancy


Listen to Call   July 8, 2013   Moderated by Char

Wednesday, July 3, 2013

July 2 to 5, 2013 Call

Listen to Call   July 5, 2013   Moderated by Char


Listen to Call   July 4, 2013   Moderated by Jeannie


Listen to Call   July 3, 2013   Betty moderated the call today.

Research finds red meat linked with Type 2 diabetes article from post-gazette newspaper, written by David Templeton.  Can you believe 150 million hot dogs will be eaten on this week's holiday?  This information comes from The American Meat Institute.  If placed end to end the dogs would extend from New York City to Los Angeles nearly six times, or more than halfway around the world.  The Fourth of July represents one of the top days of the year for meat consumption with Americans consuming on average about 3,500 hot dogs per second from 10 a.m. to 10 p.m.  In the week leading to the Fourth of July, Americans typically buy 190 million pounds (95,000 tons) of red meat, nearly equal to the weight of the USS Enterprise aircraft carrier and 700 million pounds (350,000 tons) of chicken, nearly equal to the weight of the Empire State Building.  And we wonder why we, plant based eaters, are asked.... Where do you get your protein???

Part of our conversation today included a recipe for sourdough starter so here it is:
SOURDOUGH STARTER
1 (.25) oz. pkg. of active dry yeast
2c. warm water (110 degrees)
2 c. flour (I will be using spelt for my flour)
In a large non-metalic bowl, mix together dry yeast, 2 cups water and flour.  Cover loosely and leave in a warm place to ferment 4 to 8 days.  Place a cookie sheet under it in case of overflow.  Check occasionally.  When mixture is bubbly and has a pleasant sour smell, it is ready to use.  If mixture has a pink, orange or any other strange color tinge to it, THROW IT OUT! and start over.  When using starter to bake, always replace with equal amounts of flour and water.  If you use 1c. of starter, replace with 1c. of water and 1c. of flour.  Mix well and leave out on the counter or in the oven until bubbly again (leaving the oven light on helps with the fermenting).  If a clear liquid has accumulated on top (and it will) don't worry, just stir this back into starter.  feed once a week with 1c. water and 1c. flour.  Allow to rest at room temperature several hours after feeding.  Starter can also be kept in the refrigerator if you won't be using it for an extended period of time. 


July 2, 2013   Nancy moderated the call today