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August 1, 2011
August is the month to eat locally
Thank you for asking for reprints of some newsletters from “years gone by.” I am pleased to post one for you on the first of each month
“Making the Healthy Choice the Easy Choice”
Welcome to the August issue of “Making the Healthy Choice the Easy Choice.” Here you will find information you can use on a timely topic, healthy eating, recipes and more! I welcome your feedback and questions. Please send them to
Thank you
August is the month to eat locally. I am reading a fascinating book named PLENTY: One Man, One Woman, and a Raucous Year of Eating Locally.” It is the American version of a Canadian book named “The 100 Mile Diet.” Alisa Smith and J.B Mackinnon, the authors of this book, decided to commit one year to eating only foods that were grown within 100 miles of their home in Vancouver, British Columbia. This experiment was motivated by the statistic that “food on our plates typically travel more than 1,500 miles to get to us!” PLENTY is a diary, ecological manifesto and cook book all in one. “They blend history, ecology, and personal memoir into a provocative challenge for the rest of us.” The authors found that by eating locally, not only did they reduce the fossil-fuel usage from shipping, but found themselves eating more nutritiously as the fresh foods simply tasted better! They found that it also promoted local economies, builds community and “preserves species and ways of life.” I haven’t finished the book yet, so stay tuned…
Another book, Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver, Camille Kingsolver, and Steven L. Hopp has a similar message with this family choosing to spend a year eating only food that was grown or produced on their own land or land nearby. I have not read this book yet, but it is next on my list!
These books, plus a number of articles that have bounced off the concepts of the books, encouraged me to look in my own pantry, refrigerator and freezer. Oh my…other than the eggplant, peppers and cucumbers that we picked from our own little backyard garden, I really have no idea where most of our food came from…!!! Where shall I begin to embrace the challenge of eating locally??? Summer is certainly the perfect time to begin; with the bounty of our garden veggies and all of the Farmer’s Markets nearby, I know we will flourish with fruits and vegetables. Shall I freeze some of them for our pleasure long after the season has ended? Yes, I think I will-whoops! I KNOW I WILL! Meanwhile I will commit to making a conscious effort to purchase products that are at least from the United States…that is a beginning. Where will YOU begin?
My challenge for you this month is to eat foods grown or produced locally at least once a week for the whole month of August. Sounds easy enough; I wonder if it will be? What challenges did you encounter; what joys popped into your heart?
Write to us at janet@nourishyourlife.com and tell us about your experience. We would be honored to hear about it.
Quote for the month: The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. ~Ralph Waldo Emerson
Healthy eating in August: Fresh herbs! In the April 2007 issue of Readers Digest, is an article by Dr. Dean Ornish, “The Flavor of Good Health.” Dr. Ornish states, “Variety is the spice of life, and enjoying a variety of herbs and spices may help you live a healthier life as well. Seasonings have been used since biblical times to perk up the flavor of food; what’s new is research showing that some of them can enhance your health!”
Dr. Ornish provides amazing information on just a few of the herbs that are available to us; especially fresh this time of year. These are: turmeric, ginger, rosemary, and coriander.
Turmeric: “This herb of the ginger family provides the yellow color in curries. It’s a powerful antioxidant and has been used in Indian and Chinese medicine for centuries. Preliminary studies suggest it may help prevent or even treat Alzheimer’s disease. In some Indian villages where turmeric is popular, there are unusually low rates of Alzheimer’s. Turmeric also enhances the immune system and may reduce your risk of heart attack. Because of its anti-inflammatory properties, scientists are studying curcumin, on of the most active substances in turmeric, as a possible treatment for cystic fibrosis.”
Ginger: Studies have demonstrated that ginger is effective in preventing the symptoms of motion sickness, especially seasickness…Ginger also contains an inflammation-fighting substance called gingerol, which may help reduce pain and improve function in people who have arthritis.”
Rosemary: (One of my favorites) “Rosemary contains substances that have an anti-inflammatory effect, which may improve and circulation, and reduce the severity of asthma attacks. Used as aromatherapy, it may enhance memory and cognition.” (No wonder rosemary is one of my favorites…!!!)
Coriander: “Also called cilantro, and often used in Mexican cuisine, coriander is rich in protective phytochemicals and is a good source of iron, magnesium and manganese.”
My challenge for you this month is to try a different herb once a week in this basic quinoa recipe. See how each different herb “kicks it up a notch.”
Quinoa with Fresh Herbs
Serves 6
Ingredients
1 cup quinoa
2 cups water
Fresh herb of your choice (about 1-2 tablespoons; tastes may differ)
Directions
- Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
- Bring water to a boil.
- Stir in quinoa, cover and simmer 15 minutes.
- Allow quinoa to partially cool
- Chop or finely slice herb; if using rosemary, first remove leaves from its sprigs.
- Stir into partially cooled quinoa.
- Serve warm or chilled.
- ENJOY!
Nutrition facts: 107 calories; 19 gm carbs; 4 gm pro; 2 gm fat,
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