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clean by alejandro junger


What can we do for body mind spirit this year that will have a permanent positive impact on our lives, and on Planet Earth?

Perhaps we can start with detoxing. Have you heard of the book CLEAN by Dr. Alejandro Junger? It’s an exquisitely-written book having all that’s needed in the way of information, including recipes. Yes, imagine that, recipes, which means we get to eat while reaping all the benefits of detoxing. in addition, the writer keeps us motivated, there’s plenty of support, and, to boot, he inspires us. What more do we need? Nothing, except commitment on our part. Detoxing is a priceless gift we give ourselves, and I’ve not read a book on this subject quite as interesting and exciting as CLEAN. Alejandro Junger, M.D. is a cardiologist who early in his career went from being a specimen of health to being stressed, bloated, tired, having headaches, and being depressed. He had many good reasons for temporarily chucking everything in search of the cause. And that’s exactly what he did, eventually regaining complete health. He tells us his story so that we can benefit, and learn all the reasons for detoxing (liver, kidneys, gall bladder, colon, etc.). CLEAN, I think, is a labor of love.

It’s been over a year since my daughter Sumi forwarded an email to me with information about Dr. Alejandro Junger, saying that Gwyneth Paltrow had talked about him on her blog, www.goop.com Then this past December, I was on a train heading for Penn Station when my daughter-in-law Alicia called clearly excited about a book called CLEAN, which she had borrowed from a Hot Yoga friend.

And so, it seems like the perfect way to begin implementing a permanent positive impact on ourselves, and then Planet Earth, because when we’re in top shape things become clearer, and that’s putting it mildly.

Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself

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Ecuador

At this time of the year many of us, for different reasons, leave the bright lights and merriment of our own hometown to travel abroad. We go for various reasons: we don’t want to be alone in familiar surroundings, we’re thinking that, at this point in time, we’re not compatible with family, we’re grieving and want to get away, or we simply enjoy the sheer pleasure of traveling. I’ll be going, too, in imagination – to a sweet, small country called Ecuador where celebrations in the streets are happy, lively, and colorful. If you haven’t yet formulated your traveling plans, you might want to consider Ecuador.

I’m reminded of Ecuador for two reasons: I receive information from International Living and lately their focus has been on Ecuador, and I’m in the midst of organizing papers and came across a box filled with memories of five months spent in a beautiful place; a place so enjoyable that it’s perfectly understandable that people from different parts of the world are wanting to buy and live there.


Ecuador’s centuries old buildings and cathedrals have plenty of history. And now I’ll generalize and say that the people are kind and helpful, the hostals are clean and have a nice array of travelers, it’s easy and pleasant to get around (a little knowledge of Spanish is helpful), the food is excellent – north, south, east, west – there’s plenty to admire, fresh fruits and vegetables are plentiful in the large markets, it’s inexpensive, and additionally, this is a chance to buy a Panama hat. If you haven’t read THE PANAMA HAT TRAIL by Tom Miller you might want to take it along. It’s a good book about Ecuador; it’s witty and informative.


I’d like to tell a simple story because it was a sign of how it would be for me in Ecuador – one helpful person after another. In Quito, the capital, I checked out of one hostal for no particular reason other than another was highly recommended. I wandered the unfamiliar streets and wondered where oh where could this place be. Suddenly next to me stood a high school boy. He asked in English if I needed help. That sounded like an offer, and it was too good to refuse. He took my suitcase, and away we went walking and talking right to the door of the lovely mother and son operated hostal. He wouldn’t accept a tip. He said that he wanted to practice speaking English. Very nice, I thought. Though being an American, I’ve yet to understand how people know one when they see one. Quito, the capital, has what many big cities have, its own history, museums you don’t want to miss, historical sites, and culture. The following are a few places to consider:
www.lacasasol.com
www.cafecultura.com
www.magicbeanquito.com
and Hassan’s Cafe, located at Reina Victoria No 24 399 Y Colon, Tel.: (02) 223-2564
You’re probably saying, I’m not going to Ecuador to eat Lebanese food. And I’m saying, Ah, but this is very tasty Lebanese food, and it’s a good chance to mingle with the locals.

Let’s leave the big city of Quito for the beautiful colonial city of Cuenca; we can always return. In Cuenca many of the hostals have wonderful old, big, beckoning courtyards. It’s a joy to walk along the streets and come upon small museums, old and well-used churches, restaurants, markets, the Tomebamba River, etc. and finding history in all of it. it’s a walking city and with a map, quite easy to navigate. One of the places I stayed at was the utterly charming Inca Real. Finding a hostal or hotel is not a problem, or, if staying a while, an apartment for $200-$250/month with kitchen and full bath.
www.hotelincareal.com.ec


A good guidebook and intuition helps when walking along Cuenca’s streets. Eventually Raymipampa Restaurant on the main square will appear just when it’s time to eat. And also El Maiz Restaurante although it’s a little out of the way, is not to be missed,


Now for a hair-raising bus ride from Cuenca south to Loja and then Vilcabamba. It’s worth the bus ride because it’s a chance to see the land and the people in a different way, and that’s all I’m saying. Loja is a good stopover for the night. Time to get acquainted with this interesting old city, and find a place to stay, and enjoy the evening before leaving for Vilcabamba tomorrow to savor the mountains. It’s tomorrow already? To the beautiful mountains by taxi or bus. Perhaps staying at Le Rendez-vous Hostal owned and operated by a couple from France who built it after touring South America and deciding to make Vilcabamba their home. Time to hear about what’s happening in Vilcabamba from Serge and Isabelle. Or check out other places to rest and revive; what makes one person happy, doesn’t necessarily make another. – a soft mattress, a hard one, maybe a hammock; it’s all there waiting.
www.rendezvousecuador.com

So much to see, the coast, the city of Guayaquil, the Galapagos, the Amazon, and north to Ibarra, Otavalo, Cotacachi, etc. Ah, yes, another time, perhaps.

* * * * * * *

The pleasure in traveling consists of the obstacles, the fatigue, and even the danger. What charm can anyone find in an excursion when he is always sure of reaching his destination, of having horses ready waiting for him, a soft bed, an excellent supper, and all the eases and comfort he can enjoy in his own home! One of the great misfortunes of modern life is the want of any sudden surprise, and the absence of all adventures. Everything is so well arranged.
– Theophila Gautier, WANDERINGS IN SPAIN

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thanksgiving day


Now seems a good time to prepare for the thanksgiving part of the day, and have it be a real awareness of gratitude. We all should have the specially prepared food down pat with all the help from magazines, cookbooks, etc. The food of: roast turkey (or, if we’re in the south, deep-fried turkey), the kind of gravy and stuffing we want to eat at least once a month, cranberry sauce, mashed or roasted sweet or white potatoes, green beans, or brussel sprouts, or collard greens, warmed bread/rolls, a drink for toasting, and then there’s the dessert, with tea or a special kind of coffee and, oh yes, perhaps a few drops of Amaretto in it.

Truthfully, I don’t usually remember to say a thank you before meals, and when I do I’m aware that’s it’s done quickly, and not as thoughtfully as it should be. So one recent morning I decided to say a proper thank you for my breakfast which consisted of Gaia chia in a glass of water, and later coffee, and toasted bread with butter and jam. The interesting part is that once I started with the thank you I couldn’t stop. Never did I suspect that so many were involved in this simple breakfast.

The coffee, Organic Fair Trade Shade Grown Ethiopioan was purchased at Trader Joe’s. I began thinking of the people who plant the organic coffee beans (my knowledge is limited; I could only imagine), and carefully supervise it, the best beans are considered, coffee is transported by truck to the marketplace, negotiations, purchasing, packaging, the traveling to selected stores (what does all that take?), trucks arrive at stores, coffee is stored, or placed on shelves by the employees. Then we, the customers, arrive, and pay the cashier. It’s bagged, and off we go. And that’s only the coffee.

Then I noticed the Wedgewood cup and saucer, a gift that came from Japan, the plate from Indonesia, the knife, the wheat sandwich bread from Metropolitan Bakery in Philadelphia, the jam from France, the butter from Iceland, the cinnamon sticks for the coffee from Viet Nam, the French Press, the toaster. How many people were involved before this simple breakfast found its way to my table?

It’s not necessary to say thank you to everyone involved, of course, – the Creator is the important One. Though I discovered that thoroughness has it’s own reward, and sitting quietly for a one-time thorough thank you brought a heightened sense of awareness to what those words mean. And after all these years, on this Thanksgiving Day I’ll finally be able to say a heartfelt thank you.

I want to wish you all an enjoyable, full-of-laughter, satisfying Thanksgiving Day. And where ever you find yourself, whomever you’re with, and whatever you’re eating, enjoy thoroughly.

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Let’s cook


What to cook? What about pasta, onions, and mashed sweet potatoes, sprinkled with spices, salt, pepper, and olive oil or coconut oil?

First the planning: This dish easily lends itself to an increase or decrease of ingredients, it depends on your tastes. As long as the penne is dressed with enough cayenne pepper, Celtic salt (or another good quality salt), pepper, organic spices, a good quality olive oil or coconut oil, it should be a delicious meal.

The  ingredients:

1 lb. organic Penne

2 or 3 large sweet potatoes

1 T. diced ginger

2 or 3 large organic onions, halved lengthwise, then sliced

1 T. garlic, chopped

cayenne pepper

turmeric, cumin, cardamon

olive oil, or coconut oil

Boil enough water for penne.

Put the thinly-sliced sweet potatoes in a medium-sized pot and cover the bottom with water. Add chopped ginger and gently simmer until soft. Check on them a few times. Stir during the cooking, also check that there’s enough water. When cooked mash them in the pot along with the ginger. Set aside.

In the meantime, add penne to the boiled water, and boil according to directions.

Heat at least two tablespoons of olive oil or coconut oil, and saute the two sliced large onions slowly. When transparent add the chopped garlic and a few shakes, or more, depending on taste, of turmeric, cumin, and cardamon, continue to cook until nicely browned. Then add a few shakes of salt and pepper. Mix the onion mixture with the penne, cayenne pepper, and olive oil or coconut oil. Then add the mashed sweet potatoes, along with a few shakes of salt and pepper, more or less depending on taste, and mix very well.

Serve and enjoy.

Last week I prepared this in Richmond for Alicia and Michael. They liked it, and asked if I would please prepare it again the next evening. I said, “Why not?”

Have an extraordinary day!

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hybrid foods


When I go into Whole Foods and see the words, “seedless strawberries” and “seedless grapes” and “seedless watermelons” and “seedless raisins” etc. I wonder what exactly is going on with the altering of our food. Those “hybrid foods” are full of unnatural sugars, chemicals, and pesticides. They have no nutritional worth. The people who have taken it upon themselves to alter our foods are, shall we say (it’s important here to use the right words), a greedy bunch. The Creator made these perfect foods to nourish living creatures. Those who are mindlessly tampering with Earth’s bounty to make themselves rich are serving no one, not even themselves. Eventually, the greedy ones will have to pay the piper for thinking that the Earth is theirs to do with as they please.

This morning I picked up the book, Agartha by Meredith Lady Young and read the passage:
“While the use of chemicals has forced larger production, it is hollow production, for there is no integrity in this kind of bloom or grain. It exists without the permission of the plant. The plant is forced to produce-not allowed to produce-and herein lies the difference. Because violation of plants by this force-feeding method actually shortens its life cycle and eliminates any joy in the production process. Nature’s usefulness as a continuing food source is becoming diminished. The food which is produced is filled with the artificial, negative aspects of creation and lacks the overriding positive energy infused in the natural growing cycle. Even the water is becoming so acidic and filled with pollutants that basic water replenishment is no longer possible. How can health be produced from plants which are prevented from having a proper relationship with the essential elements which provide for joyful and complete growth? How is man to know that the planet suffers if he is deaf to any perceptual interchange?”

Agartha was published in 1984. I can only imagine what the greedy ones have done with our food since then.

Is there anyone who understands how the greedy ones can put money before living beings? Life is short, living at the expense of others is risky. Maybe they don’t believe in an afterlife, or in karma. Maybe they’re wrong. Maybe we need to find a way to set them straight so that Planet Earth will thrive once again. Does anyone have any ideas?

* * * * * * *

Greediness, an excessive, extreme desire for something, often more than one’s proper share.
www.dictionary.com

www.livingfoodsinstitute.com/resources_articles_3.php

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onions and garlic

I received the following email from a friend in Malta. Lilian and her friends research and have a knack for gathering unusual information about food. And so, I’m passing this one along to you. I think it makes a lot of sense. After reading it, I see onions in an entirely new way.

Is it all true? What do you think?

* * * * * *

don’t know how true this is but just an FYI…..”MUST READ”
ONIONS ~ MAYONNAISE
PLEASE READ TO THE END: IMPORTANT

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmers story.. but, I do know that I contacted pneumonia and needless to say I was very ill.. I came across an article that said to cut both ends off an onion put it into an empty jar…placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs.. sure enough it happened just like that.. the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note.

Lots of times when we have stomach problems we don’t know what to blame. Maybe it’s the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu’s and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of
mayonnaise.. Mullins is huge, and is owned by 11 brothers and sisters in the
Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He’s one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He’s even developed sauce formula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially- made Mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that! when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

Please pass this on to all you love and care.

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Chickpeas a wonder food for living healthy easily

Many people who know me have heard me talking about chickpeas. I think they’re a great addition to so many, many dishes and perfect even just as a snack with lemon juice squeeze on them (spice optional). Throw them into soups, salads, I can’t think of a meal they don’t compliment, largely because they adopt the flavor of your other foods so easily. They also have scientifically proven health benefits.
I love them so much that at a recent show I was in, as part of my bio, it said that I was, “always ready to talk to you about how she loves chickpeas and why you should eat them.”

Here are some more concrete reasons to appreciate this legume:
http://www.livestrong.com/article/408455-benefits-of-chickpeas/
http://whfoods.org/genpage.php?dbid=58&tname=foodspice

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park slope, brooklyn

If I lived in Park Slope I might be a wee bit heavier. How can it not be that way when there are so many small high-quality speciality eating establishments. Walking along 3rd, 4th, 5th, 6th, 7th Avenues, and meandering over to all the other neighborhoods bordering Park Slope, is a feast for the eyes. It’s a trip to eating paradise having only one problem: deciding on which direction to walk.

Once upon a time Manhattan had many butcher shops, and most went the way of many of its wonderful small bookshops; they disappeared. Now Park Slope has its very own butcher shop. The reason butcher shops are important is because butchers have knowledge, skill with the “right” knife, and tips for their customers that open up a whole new way of cooking. It’s rare to find that kind of personal attention in the meat departments of those very cold and very, very large supermarkets. So, here’s to: Fleisher’s of Kingston, NY and their Grass-Fed and Organic Meats at 192 Fifth Avenue (at Sackett Street), Park Slope, Brooklyn, ph: 718-398-mooo (6666).

Park Slope/Gowanus has Four & Twenty Blackbirds, a pie shop that tends to be busy. And should you want a special kind of pie on any given holiday place your order, or prepare to wake up early to stand in line and hope that they don’t run out of your selection. The story is that the sisters who started the pie shop began with their grandmother’s recipes. I think now they’ve taken it to a whole new level and are having a great time partnering this and that ingredient for a pie-eating experience that’s indeed memorable.
Four & Twenty Blackbirds at 439 3rd Avenue, Ph: 718-499-2917
www.birdsblack.com


We can’t keep talking about food because we’ll find ourselves opening the refrigerator, cupboards, drawers, searchng for that perfect treat. We’ll ponder the goodies at one more place and then think of delicious, nutritious salads.

The whoopie pies at Trois Pommes take me back to my childhood in New England; however, Trois Pommes’ jelly donuts remind me of “the donut man” of long ago who operated a shop in his garage. When the garage door opened it was like stepping into donut heaven. He was an elderly man and was proud of his little donut shop, He’d watch us choose and then we’d watch while he pumped jelly into some of the donuts. And out we’d walk with a big bag of donuts for two dollars. Or was it one dollar? Trois Pommes has jelly donuts only on weekends. They disappear quite quickly – sometimes one is left and so it’s shared, and a jelly donut shared by three people is, well . . . you know what I’m trying to say.
Trois Pommes, 260 5th Avenue, Ph:718-230-3119.

We haven’t really begun to explore all the fine food places of Park Slope and its neighbors. I’m thinking that maybe you’ll enjoy doing that on your own. Up and down the streets you go; take your time, relax, and have a day of pure eating indulgence – a little bit here and a little bit there; a little bit of this and a little bit of that.

Have a wonderful day!

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thinking about bees and thinking about skin

Finally an answer to the puzzle of why bees are dying off in developed Western countries. After many scientific studies it’s been realized that “one group of agricultural toxins – neonicotinoid pesticides – is a major contributor to their rapid demise.” It’s good to know that bees are returning to the four European countries that have banned these products. Check out the websites urging us to help save the bees.
Thank you, www.NaRichmond.com for the information.

and thinking about skin:

Parabens or any ingredient that ends with this word – affects hormones

Polyethylene glycol (PEG) – toxic contaminant

Sodium lauryl, or laureth, sulfate – contaminant that may cause skin damage

Triclosan and triclocarban antibacterials – present potential thyroid concerns

Triethanolamine (TEA) – contaminant that may trigger allergies

Dimethylol Dimethyl (DMDM) hydantoin and Imidazolidinyl urea – preservatives that release formaldehyde

Fragrance and dyes – may cause allergies or cancer and affect the nervous system

Methylchloroisothiazolinone and Methylisothiazolinone – preservatives that may cause allergies and affect the nervous system (Phew! Need to watch the spelling of those words).

The following website will guide us in learning about products that won’t harm our skin:
CosmeticsDatabase.com

* * * * * * *

“The situations, circumstances, events and relationships that you encounter in your life are a reflection of the state of consciousness you are in. The world is a mirror. If you are anchored in your nonlocal self the whole world is available to you.” – Deepak Chopra, The Spontaneous Fulfillment of Desire

“All the greatest beings who have ever strolled through the Earth’s gardens have been people of transcendent faith. Every one of them had a tranquil attitude and a calm belief in the helpful powers of invisible forces. These forces are always available to everyone!” – David Wolfe, The Sunfood Diet Success System

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Seasoned Vegan est. in Harlem, not just for vegans

I’m not a practicing vegan (I try to eat well though!), but yesterday when I walked in with my vegetarian friend, and Brenda gave me a taste of her “chicken” corn bread, and macaroni and cheese I was sold. Not only does Brenda radiate with a loving energetic persona towards her customers, but her food is delicious; it’s well thought out, and I’m so glad. This area really, really needed something like this. There is also frozen food to last you the days in between Saturday and Wednesday. Welcome to the neighborhood Seasoned Vegan, please don’t leave!

Seasoned Vegan is located inside Lee Lee’s Bakery, Wed.-Sat. for lunch and dinner only. (frozen dinners are available too.)
283 W 118th St
(between St Nicholas Ave & 8th Ave)
Manhattan, NY 10026
(917) 232-3446
www.seasonedvegan.com