Nancy Addison's Blog, page 21

Lighten Up This New Year

Lighten Up This New Year

Get a fresh start this January. Do you hear your inner voice saying “It’s the New Year, I want a better life! Time to get a new start! So, stop wasting time doing the same old stuff.”

It is such a challenge not to over-indulge during the holidays, and all of the food, parties, family celebrations and temptations in all of the stores. Those gorgeous treats are a delight to the eye. They are at the grocery store check-out, at parties, in advertisements, and given as presents. It is not surprising that our willpower can soon be found out the window.

Most people make New Year’s resolutions, but Time Magazine reported that most New Year’s Resolutions that we have are released, before they are accomplished.

Some of those on their list are:

Quit drinking or drink less

Manage stress

Get fit

Lose weight

Eat a healthier diet

Get a better job

Learn something new (a language or an instrument)

Spend more time with family

Time Magazine also reports that 60% of health club memberships end up being unused!

On top of this, the National Institute of Health (NIH) reported that 99% of the people who go on a diet actually gain the weight back and even more!

So, now it’s January and we are pretty much locked inside with little sunshine and recycled air. This is a time when we tend to feel tired, depressed, possibly fighting a cold or sore throat and not really happy about the extra weight put on over the holidays.

The good news is, I believe that given the right tools, the body can heal itself and when it’s healthier, the body simply becomes a healthier weight.

With some motivation, commitment, and a good program, you can start off 2014 with a program for positive change and a healthier lifestyle.

So, where to start? Instead of making a New Year’s resolution, create or get on a program to help you reach your goals. Make a reasonable list of things you truly want to accomplish and write them down. The link between unconscious and conscious is writing. Studies show that people who write their goals down are much more likely to accomplish them. Do it with a buddy to help you stay on track and to help make it more fun! It is very helpful to get someone to keep you focused, motivated, knowledgeable and accountable. By following these steps, your change can become a gradual improvement in your life that can be sustainable.

So, lighten up, get going and embrace a new, healthier lifestyle that can help you achieve your goals, heal your body and make this a lifestyle that you can maintain for the rest of your life! You can feel lighter in your body, mind and spirit! It is time for that change!

copyright@nancyaddison2013

Nancy Addison and Amy Kushnir on The Broadcast, Talking About Healthy Holiday Food

Nancy Addison Talks About Holiday Cooking With Amy Kushnir on The Broadcast KTXD – TV

 

 

I had such a good time talking about holiday food with Amy Kushnir on The Broadcast, today on KTXD- TV.

My daughter Amanda went with me to the set.

I made a recipe from Maryann De Leo and my new book, “Alive and Cooking.”

We can eat food on holidays that doesn’t make you feel stuffed or tired.

Watch portion size, add more vegetables and plant based foods to the menu and exchange healthier ingredients for less healthy ones.

Merry Christmas and Happy Holidays Everyone!

Make Your Home Smell Christmas-y!

Make Your Home Smell Christmas-y!

Merry Christmas to your family from Mine

May all the joys of this beautiful holiday season be yours.

One of my favorite things to do at Christmas time is to make my house smell Christmas-y!!

Simply but a pot of water on the stove and throw in a couple of whole cinnamon sticks, 1/4 cup of whole cloves, a couple of bay leaves and an orange slice and  bring to a boil. Turn down the heat and simmer for a few minutes. Your house will smell just like the holiday season.

Have fun creating wonderful family memories this Christmas season!!

Festive Fare For The Holidays by Nancy Addison

        Festive Fare For The Holidays 

by Nancy Addison

        When I was living in London, I loved smelling the roasted chestnuts sold on street corners during winter. When chestnuts are roasted they fill the air with a wonderful aroma.

         Rich, delicious chestnuts add flavor to many of Europe’s winter dishes. Chestnuts are low in fat and high in protein and fiber. My recipe of the month is an old, popular recipe served at many European holiday meals. It combines chewy chestnuts and the brussels sprouts.  Brussels sprouts are packed with vitamins, fiber and are only about 25 calories per ½ cup. Being a member of the disease fighting cabbage family, they are rich in phytochemicals and may also protect against cancer . 

        Chestnuts can easily be roasted over an open fire or fireplace in a large, long-handled frying pan. To do this, first soak them for about an hour in water or vegetable broth, and then drain them. Score an x in the bottom of each nut to let the steam escape (and this makes it easier to peel them when they are finished cooking.) Place them in the frying pan and cook over an open fire for about 20 minutes. If you don’t have a fireplace, you can also place them on a cookie sheet and bake in a pre-heated oven at about 425 for 20 minutes. Either way, they taste great! When they are a little cooled down, you can gently peel and eat them.

 

         Enjoy this delicious, healthy and hearty dish this festive holiday season!

 

 

 

 

 

Brussels Sprouts with Chestnuts

 

 

Ingredients:

 

1 c.         Chestnuts

 

4 c.         Brussels Sprouts

 

1             Shallot, finely chopped

 

1 or 2 c   Vegetable Broth

 

2 T.          Coconut Oil

 

1 T.          Butter

 

Sea salt and pepper to taste

 

Directions:

 

If you are using already cooked chestnuts you can skip the first three steps.

 

1.                       Using a small sharp knife, cut a cross at the bottom of each chestnut. In a sauce pan bring 3 cups of water to a boil. Then gently drop the chestnuts in, using a slotted spoon, and boil for about 8 minutes.(Make sure it is enough water to cover all of the chestnuts generously.) Then, remove the pan from the heat.

 

2.                       Using the slotted spoon, you can remove a few nuts at a time and carefully, without burning your fingers, gently remove the outer skin with a knife and peel off the inner skin.

 

3.                       Empty the saucepan and then put the nuts, with just enough vegetable broth to cover them, back in the saucepan to simmer for about 15 minutes. Then drain the nuts and set them aside.

 

4.                       Rinse and remove a few of the outer leaves of the brussels sprouts that might be yellow or wilted. You can cut off the root end carefully to leave the brussels sprout intact.

 

5.                       In a heavy frying pan that has a lid, melt the coconut oil and add the chopped shallot. Sauté for a few minutes, until the shallot is soft.

 

6.                       Add the brussels sprouts and enough vegetable broth to just cover the sprouts. Cover and simmer on medium heat, and stir occasionally for about 8 minutes.

 

7.                       Add the chestnuts. Stir and then cover the ingredients. Let them cook until the brussels sprouts and chestnuts are tender. This should be about 5 minutes over a medium heat.

 

8.                       Stir in the butter and salt and pepper to taste. Serve warm.

 

Serves 4 -6 

 

 

Remember to put in the main ingredient.

 

The Main Ingredient is Always Love!

copyright@nancyaddison2013

Healthful Eating While Traveling

By

Nancy Addison & Cole Millen

 

Traveling can be fun, but also stressful. One of the things that many people complain about when traveling is the lack of healthy food choices at airports. I have noticed a trend toward more healthy choices at airports in the last six months. So, I am optimistic about the future of eating healthier while traveling.

The food options I see at airports are usually, the Starbucks, news stand snacks, fast foods, bars and a few restaurants that may have a couple of salads or vegetables on the menu. One negative thing about the abundance of food options is that many of them are more “convenience” foods than nutritious ones; so making healthy decisions is not always easy.

Here are a few helpful tips that can make your travel healthier in the food category. Especially over the winter and holidays it’s not uncommon to get stuck in airports for long periods of time. When this happens, many of us, tend to go snack or eat as a way of entertaining ourselves while waiting for our flight. So, I suggest, preparing a few snacks or a meal at home, before leaving on your trip. As long as they are prepackaged foods or are in clear containers, you can bring snacks to enjoy while you wait to board the flight or even eat while in the air.

Healthy, organic, snacks like: fruit, nuts, whole grain, gluten-free, crackers, bite-sized raw veggies and sugar free, organic, raw food or granola bars easily fit into a carry on bag, and will keep you from needing to buy anything more than a drink at the airport. I like to make a whole grain, gluten free, sandwich, which is delicious and easy to eat.  I also love to take an already peeled orange or grapefruit,  that have been separated into bit size pieces. Along with this, I put in a few napkins, paper towels  and some non toxic, hand cleaning wipes, so I can clean my hands before and after having my snack. This is especially important if traveling with small children.

Another idea is to eat a full meal before leaving your home, negating the need to snack or feast while at the airport, and giving you enough time to begin digesting before boarding the plane. Preparing or choosing your own food ensures that you make the best possible choices – and have no reason to consume something undesirable. I always take a great book, magazine or games (cards, backgammon, mad libs) with me, so I have something entertaining to do while I am waiting. Then I don’t feel the need to entertain myself eating junk at a local food court.

Research the airport, the city, and the hotels. Each airport offers different options for dining, and you may overlook some great options. Gift shops, kiosks and the newsstands often sell snacks like fruit and mixed nuts, which are preferable to sugary and fatty treats. But read the ingredient list on the back. Many of these snacks have added sugar in them and the packaging can be misleading.

You never know when a flight will be cancelled and your layover extended, so make sure to be prepared for emergencies. Knowing the area around you can be very important. I was recently stuck in Boston overnight and managed to do some quick research on the city around me. Reviews from other travelers regarding the Boston hotels and restaurants made it quick and easy to find places that catered to my healthy lifestyle.

Select foods carefully. If you have to eat from a restaurant, don’t choose anything too heavy, even if you are facing a long flight. Food that will settle in the stomach can cause discomfort during a flight, and even increase the necessity of using the airplane’s bathroom. Avoid sugary and caffeinated foods, which will spike your blood sugar, can make you jittery and are dehydrating. Eating fried foods can cause stomachaches and queasiness. Eating, wholesome, well-balanced meals can ensure a more comfortable flight.

Drink lots of water or tea. Sodas, coffee and alcohol can cause dehydration. Staying hydrated while traveling is extremely important. So, splurge on a bottle of good spring water when you get past security, before boarding your plane.

If you are concerned about the price of buying water, you can bring an empty bottle that can be refilled multiple times. This allows you to drink as much as you want for no cost.

So, next time you are leaving on a trip, take a few healthy snacks with you. Preparing ahead of time can save your trip and your waistline. Happy Traveling!

 

Book Signing At Stoneleigh P For Nancy Addison

The Stoneleigh P, owned by Tom Garrison, hosted a book signing for Nancy Addison Wednesday, November 6, 2013. They served dishes made from recipes from Nancy and Maryann De Leo’s new book, Alive and Cooking. Tom Spicer, of FM 1410 and his sister, Susan Spicer, a Food and Wine Top Ten Best New Chef, who owns two New Orleans restaurants, Bayona and Mondo, came, along for the festivities. Author/novelist, Brenda Sorrel joined in on the fun. I have included some photos from the evening. Tom Garrison served everyone in his big Texas style. The Stoneleigh P was a delightful place to enjoy the evening celebrating food, friends and laughter.

Healthy Habits For The Holiday Season

Healthy Habits For The Holiday Season

As we head into the holidays, it’s easy to get off-track from your normal, healthy lifestyle. So, it is time to do a little planning in order to create and maintain your health as the winter draws near and schedules start to become filled. Thinking ahead and being prepared can give you the tools you need to stay healthy!

Here are 7 tips for creating optimum health during the holiday season.

1. Drink a large glass of high quality water first thing in the morning, before doing anything else. Hydration, even in the winter, is important. Adding the juice of a lime or lemon to it can add some nourishing vitamin C, as well as alkalizing benefits.

2. Eat breakfast. In fact, the best meal of the day should be breakfast. It is what can enhance your nutrient intake, help with weight management, increase mental acuity and give you the energy you need to get you through your day.

Some examples for breakfast are a high-protein smoothie, whole grain toast with nut butter, whole grain oatmeal or quinoa, or eggs.

There are many great breakfast and lunch recipes in “How To Be A Healthy Vegetarian,” as well as my new book with Maryann De Leo, “Alive and Cooking,” (which is not vegetarian.)

3. Lunch is the second most important meal of the day. Make sure to set aside enough time to have a healthy, relaxed lunch. If you take your lunch with you to school or work, making it the night before will create a less stressful morning.

Some examples for lunch are a whole-grain, gluten free sandwich, a salad with nuts and seeds (dressing on the side), hummus and whole-grain, gluten- free pita, or cut up veggies to use instead of chips, soup and salads. Add sprouts to salads and sandwiches for added nutritional benefit.

4. Have one day, each week that you get your grocery shopping done, make some food for the week and organize the meals. I like to cook and prepare things in bulk for the week. I will cook beans, quinoa, lentils, soups, etc. Then as the week progresses, I can quickly throw a few ingredients into my pan and make simple easy stir-fries or salads.

When my children were growing up, I would let them help me make their school lunches. We could use fun cookie cutters for making their food more fun to eat. They always enjoyed their food so much more when they helped participate in the making. Now my daughter is in law school and she still makes lunches to take with her to school and get her through the busy day.

5. Make some time to get some exercise. Put 30 minutes to an hour on your schedule at least 3 times a week. Make it as an appointment with yourself.

Walk, ride a bike, hike, take a yoga class or work out at the gym. By doing this, you keep your lymphatic system moving and oxygenate your blood. Exercise will give you more energy, create better sleep, enhance memory and mood, and give your immune system a boost.

6. Get a good night’s sleep. Sleep is when the body rests and heals. Before going to sleep, write down everything you need or want to do the next day, allowing your mind to rest better because it is clear and free to relax.

I also like to write down a few things from my day that I am grateful for. Doing this before bed can create positive and uplifting rest. Putting all electronics in another room and having no light to disturb your sleep is also helpful.

7. Take time to laugh. Laughter is great medicine. One can’t be worried or stressed when laughing. So, every day find something to enjoy, appreciate and see with humor. Your body will love you for it.

I wish you a happy holiday season and hope these tips help you maintain a healthy lifestyle despite the hecticness that can come with the holiday season.

Ghoulish Goulash for Halloween

Ghoulish Goulash for Halloween

By Nancy G. Addison CHC, AADP

 

          The 4 million dollar sugar industry’s Halloween festival could be just the opportunity you have been waiting for to introduce new foods to your child’s diet. Instead of the normal refined sugar and high-fructose corn syrup candies that give their body a roller coaster ride, try making them a healthy treat that is also fun. We want to protect our children from harm in all aspects of their lives and diet is a crucial way of protecting them. The Journal of the American Dietetic Association published in 1998 showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays. Sugar breaks down the immune system and stresses the body severely, contributing to diabetes, obesity, tooth decay, and a host of other health problems. Halloween, however, allows a parent the opportunity to use the spooky goblin, monster theme to make new dishes seem fun and exciting. Did you ever think that purple food is the perfect choice for a ghoulish goulash? This anti-oxidant rich soup can help counteract all the sugar dense-foods they may be eating elsewhere. Children’s organs are forming up into their twenties and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults

I highly recommend making this purple soup or even a green smoothie for a fun treat on Halloween. These foods can be incredibly healthy. It may sound spooky to you at first, but give it a try; you may be surprised by the taste. We create and renew taste buds about every two weeks if we are healthy and eating well; which means we are creating new taste buds to adjust to what we are continually eating. So if a healthier change of diet is desired, try eating the new healthful food for at least two weeks. This will give the body a chance to renew itself and add taste buds adjusted to the new healthier diet. When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying (a few bites, at least 10 times or for two weeks) this new food. There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have a green (smoothie) monster drink or ghoulish goulash (purple potato/asparagus soup) ready in the fun spirit of the holiday, and know that you’re giving them something nutritious.

 

Ghoulish Goulash
(Purple Potato – Asparagus Soup)

This is one of my absolute favorite soups. A woman from India

shared this recipe with me as we sat and watched our daughters practice

gymnastics. I changed it just a little bit over the years. Everyone who eats

it just loves it. Milk makes the soup richer and creamier. I leave the skins

on the potatoes in this recipe.

Be careful when blending hot ingredients. The steam and heat can

build up, and it can explode though the top of the blender, burning

you and making a terrible mess. I always do it very carefully with small

amounts, and I cover the blender with a large dish towel to help protect

me (and the kitchen) from a mess.

Ingredients:

1 onion, chopped in large pieces

2 T. ghee, butter, or extra-virgin, pure coconut oil

1 bunch asparagus

3 large purple potatoes

6 c. water

1 tsp. sea salt

1 c. milk (any variety)

Directions:

1. Sauté onion in ghee, butter, or oil in a large soup pot, until onion starts to look a little clear.

2. Cut off and discard hard ends of the asparagus (about a half inch).

3. Cut asparagus and potatoes in large chunks.

4. Add asparagus to onion mixture and sauté a moment more.

5. Add water, potatoes, and sea salt, and bring to a boil.

6. Reduce heat and cook over medium heat until potatoes are tender.

7. Remove from heat.

8. When soup is cooler, blend mixture in blender until creamy.

9. Add milk, if using.

Variation:

Use another type of potato. The original recipe called for russet potatoes, but any variety is delicious. Purple potatoes taste great, but  sweet potatoes are one of my favorites in this recipe.

copyright@nancyaddison2012

For more information go to www.organichealthylifestyle.com

Alive and Cooking; An Easy Guide To Health For You And Your Parents By Maryann De Leo & Nancy Addison -Excerpt On Salt

Salt

Most of us grew up using white refined, processed salt. White refined table salt is 98 percent sodium chloride with added bicarbonates, chemicals, sugar, and preservatives. Companies don’t have to divulge many of the ingredients in the salt on the label. Iodine is added to many refined salts. Iodine dissipates after being exposed to oxygen, so this is not a reliable source of iodine. Iodine is the main nutrient that sup- ports our thyroid gland. White refined table salt is also lacking in numerous minerals that are in whole, natural sea salt. Many food sources today are lacking in vital dense minerals and nutrients. Soils are depleted, and refining and processing take out many or all of the nutrients in the foods. When we sweat, our body can lose many of the minerals that are in natural, unrefined, whole sea salt, and these minerals need to be replenished. Sea salt can also help balance the body by alkalizing it. Salt is alkalizing to the body. Our pH balance is important to our health. Salt cravings are actually a sign that you may be depleted in nutrients, minerals, and electrolytes. Salt cravings can also be a sign that your thyroid

Salt and adrenal glands are in need of minerals. If you have been craving salt or have been under a good deal of stress, it may be a good idea to have your thyroid checked to make sure you are getting enough iodine in your diet. We don’t have many food sources for iodine, and it can be extremely important to our health.

Peter Ferreira conducted a two-year study of over 400 people using crystal salt. He found many benefits. In a lecture on September 8, 2001, titled “Water and Salt,” he said that some benefits of ingesting crystal unrefined salt instead of refined white table salt are that it:

“Eliminates calcium deposits. Increases usable oxygen in blood. Unclumps red blood cells. Detoxifies blood.

Balances blood pressure.

Contains the full spectrum of elements that resonates with our bones and enzyme and builds bone marrow.

Neutralizes radiation (which is why nuclear waste is put into salt mines).

Makes capillaries more elastic and increases blood flow.

Adds extra electrons to the body, which are free radical scavengers.

(Electrons attach to free radicals and eliminate them. Otherwise the free radicals would contribute to hardening of the arteries and capillaries.)

Balances energy field.

Offers entire spectrum of electrolytes that the body needs.

Helps neutralize uric acid and isolated sodium chloride.

Brine water made from whole Crystal Salt has been shown to increase elimination of heavy metals through the stools.

Reduces cravings for sweets.”18

According to a study conducted in Rotterdam, Netherlands, and reported in the British Medical Journal in 1994, of 100 men and women between the ages of 55 and 75 who had mild to moderate hypertension, when common table (refined) salt was replaced with mineral salt high in magnesium and potassium, a reduction in blood pres- sure occurred that was equivalent to blood pressure– reducing drugs.19

Use high-quality, mineral-rich sea salts instead of the refined types of white table salt.

“Whole food salts have been known to enhance health in various ways through their balanced content of minerals and trace elements. Crystal Salt is by far the most beneficial of all whole food salts because of its unique crystalline structure and the resulting life force enhancing effects. Millions of years of extreme pressure and heat have transformed sea salt into a crystalline powerhouse of life energy that far exceeds the benefits of even highest quality unrefined sea salt. In a time of widespread mineral and life energy depletion, Crystal Salt is one of the most potent measures to attain radiant health and well-being.”20

In conclusion, it is not that salt is bad for us; it is the type and quality of salt that is either good or bad for us.

copyright@aliveandcooking2013

To buy the book click here:

Alive and Cooking:

An Easy Guide to Health for You and Your Parents

Sources Cited:

18  Hendel, Barbara, and Peter Ferriera, “Water and Salt: The Essence of Life – The Healing Power of Nature,” Natural Resources, January 1, 2003.
19  “Reduction in Blood Pressure with a Low Sodium, High Potassium, High Magne- sium Salt in Older Subjects with Mild to Moderate Hypertension,” British Medi- cal Journal 301: 436–40, www.bmj.com/ content/309/6952/436.
20  Christian Opitz, www.organiclivingfood. com/Products/CrystalBathSalt.html.

Sensational Sea Salt Seasoning

Sensational Sea Salt Seasoning is patent pending and created by Nancy Addison. This proprietary seasoning blend of mineral and nutrient-dense, whole, raw, organic food is made up of the finest whole, mineral-rich sea salts, sea kelps, and Omega 3 and Vitamin E rich seeds. The combination helps boost the absorption of the iodine from the ingredients. Iodine is the main nutrient that supports the thyroid gland. Use in place of your normal salt.

Buy some of my sensational sea salt today! Click Here to learn more.

www.OrganicHealthyLifestyle.com

www.SensationalSeaSalt.com

The Botanical Society of America, the oldest (1893) and largest North American biological society presented Professor Anitra Thorhaug a lifetime achievement award

I have a very dear friend, who has worked tirelessly on restoring decimated coastal areas around the world. She is the world’s leading sea grass expert.  She raises money to restore damaged coastal areas where dredging, oil companies, boats, pollution, etc. had destroyed the living grasses in the areas. When there are no grasses in a coastal area, there is no or little sea life. When you restore the plants, grasses, life returns and healing of the area begins.For example, the Meadows Foundation was wanting to save and endangered whooping crane. They have partnered up with Dr. Thorhaug to restore the areas where the crane lives. By doing this, the whooping crane will be able to have food, in which it needs to survive. So, if you know of anyone who wants to contribute to the restoration of the oceans and their coastal areas, this is a marvelous, grass roots, place to start!

I am blessed to have her as my friend and so I am sharing this wonderful award with you.

The Award of the Botanical Society of America to Anitra Thorhaug.

for her many varied and substantial

contributions to Botany at the New York Botanical Garden in New

York City. Her marine restoration efforts commencing with Biscayne

Bay, Florida as well as teaching these techniques throughout the

tropical world and including her present restorations in 7 highly

polluted Texas estuaries were highly commended. Also included were

her efforts in forming science-based policy for pollution emissions

such as heat, salinity alterations, oil, dispersed oil, heavy metals

into estuarine and marine environments through both her intensive

laboratory research and working with policy-makers at national and

international levels. Her multicolor light and her membrane research

was stated as being fundamental information to botanical science.

Anitra Thorhaug is presently at Yale School of Forestry, and previously

was at Research Professor at Florida International, at RSMAS and

Microbiology of University of Miami , Visiting Professor at University

of California at Berkeley, and at Weizmann Institute for Science with

Aharon Katchalsky. She is President of Institute for Seagrass, Burton

Texas, and President of Greater Caribbean Energy and Environment.

She has previously won 4 awards from the United Nations for

her work, and an honorary doctorate from Philippines Women’s

University. She has written 12 books and 400 scientific papers and

been consultant to a series of UN agencies ( FAO, World Bank, IMO,

UNESCO, UNEP) as well as foreign and US and state governments on

marine pollution has acted on the board of major scientific societies.

She holds a real estate, a pilots and cave divers license.

Futher information can be reached through A. Thorhaug

- athorhaug@msn.com