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Friday, April 26, 2013

Sunshine in a Bottle - Drink this and feel great!

Seriously, this turmeric elixir ought to be called sunshine in a bottle.  I get happy from drinking it.

http://tumericalive.com/our-elixirs/tumeric-vegan-elixir/

I discovered it at whole foods and loved the ingredient list.
Turmeric
Ginger
Cardamom
Spearmint
sweetener (you could do agave, honey or even stevia)
Lemon
Sea salt
Cayenne
Cinnamon

The only thing I don't like is the price point.  It's too high even for a "functional beverage."  Seriously - Lemonade sweetened with stevia, honey or agave is also a functional beverage but it doesn't cost $6 for a tiny bottle.

So then I thought - sheesh - sure you could buy lemonade premade, or make yourself at home.  Squeeze a few lemons and test to get the sweetness - right.  So I went to the bulk section of my health food store and purchased just a small amount of dry turmeric, ginger, cardamom, cayenne and cinnamon, some fresh lemons and mint and went home to see if I could replicate the drink well enough.  First try - not bad.  Second try - better.  Both were good, and I made sure to use only a very tiny amount of the herbs to a good dose of lemon, turmeric and sweetener.

What's powerful about this is the anti-inflammatory effect.  It clears the mind, gives you a lift and probably flattens your tummy all at once. 

Inflammation is a huge problem and one of the reasons a more alkalized diet can work to clear many ailments and help you shed excess weight.  Try this fun drink either purchase the premade one from http://tumericalive.com/our-elixirs/tumeric-vegan-elixir/ or make your own.  I'm sure they use fresh organic herbs juiced but the dry ones are okay too.

www.everydaymacro.com


Wednesday, April 24, 2013

Foodication or Identifoods whichever you like

I am making up words for a title of this idea.  Which one do you like better - Foodication or Identifoods?  I'm curious.

Both represent the idea that you eat foods that support your identity.  Identity is not fixed in steel or cement and glued to your soul.  Identity is your choice really.  You get to choose who you are.  Do you think of yourself as someone with a weight issue, health issue, too tall, small or other than pretty?  Do you identify with being poor rather rich or know that your faking it because your identity is with the middle class and you cover yourself with designer goods, a sleek car and the perfect hair to convince yourself of being more.  The truth is you are more.  A lot of people's identities have not caught up with that though.  (Me included - my identity just has the food issue handled but I still have my obstacles.) 

One of the biggest problems I see people struggling with is quantity of food.  Those that feel too thin can't seem to bring themselves to eat just a little bit more and those that want to be sleeker do not want to switch what they eat or give up the sizes they're comfortable with.  It shakes people up at the level of their identity.  Interestingly though, it doesn't take long to shift once you get committed to just playing the game consistently.  The key, I think is just making the shifts somewhat gradual.  If you normally eat 1/2 or a 1/3 of a pot of something.  Eat 1/3 or a 1/4 of the pot instead. 

If you panic when you feel slightly lighter inside, let yourself feel the feelings.  Stop using food to cover where you don't feel good about your day or showing you that you are someone who stops at Starbucks or someone who likes x, y, or z and start being someone you are proud of.  Then when you have the treats, the extras or bigger portions it will be from a new identity.  Hurting yourself won't feel good anymore.  Eating lighter or more whole and less refined - will.

Need a little help?  Ask about the summer specials at www.everydaymacro.com

Saturday, April 20, 2013

Stubborn weight? Crazy allergies? Could there be a reason?


Let me just say that I do think that medicine is wonderful.  There are pills, potions and procedures that have given millions of people relief and better lives.  That said, sometimes the medical training seems to override common sense.  When a woman comes in with a raging painful bladder infection but the tests say she is fine, would you just send her on her way?  Apparently that has happened to many.  (Even me, once about 10 years ago.) The base level of the test is too high so if you fall in a number below what they consider a problem, they think your faking.

Same goes for yeast.  Doctors do not seem to consider fungal infections a problem and the tests do not seem to detect most yeast infections that could be creating an incredible list of symptoms from stubborn weight gain, migraine headaches, crazy joint pains, gas, bloating, irregular bowl, food sensitivity, ...the list is long...  You do not need to be discharging yeast to have a Candida problem either.  There could be little or no itching or mucus associated with yeast to have Candida.  The doctors do not look for it and will even try to convince you that you have allergies, gluten sensitivity, IBS and all kinds of things when just clearing yeast will often fix all of your symptoms - including stubborn weight that won't release even with a great diet and exercise.

Maybe one day they will wake up and yeast clearing will become a trend.

I would guess that having fungi growing in the body creates acidity, since pretty much all of the symptoms are also things that respond to a more alkalized diet. If you have been doing everything "right" - getting some exercise, eating balanced with mostly whole foods and you still have some things that just do not seem right to you - you might want to look to see if there is a yeast connection.  Seek out a couple of opinions.  Find a doctor who is holistic.  Get a food/wellness or Chinese medicine specialist to talk with you.  Do not simply say it's age or you have to live with it or any of the other cast off statements doctors have said just to dismiss something they can't solve.

I'm glad I never accepted the so called MD skin specialists who told me my eczema was like diabetes and I would be on medications the rest of my life and I'd just have to live with it.  You can heal your body.  I've had clear, eczema free, skin now for more than twenty years and I was the worst case they had ever seen.  The only thing that brought it back was yeast.

If you have questions, concerns, and want to book a session - contact us at www.everydaymacro.com.

Sunday, April 14, 2013

Original Fast Food (yeah it's vegan, vegetarian, flexitarian, macrobiotic and gluten free...recipe.)

This was my breakfast two minutes ago.  I really ought to get out of the habit of eating in front of the computer.  Instead I ought to savor the flavors, and make sure I chew each bite.  All I can say is it was delicious, and went down about as quickly as I heated it up.

Original fast food was creative uses of leftovers.  Most countries took the bread, pasta or whole grain from the previous nights dinner and reheated it with something else for breakfast.  Rice became fried rice with chick bits, and egg.  Spaghetti became a pasta pancake.  Bread could be fried as in french toast or turned into a bread pudding type of thing.

Having some sort of milk and eggs on hand helped many cultures to liven the first meal of the day.   This morning I had leftover quinoa I have not eaten in two days so I wanted to do something with it.  As grains sit in the fridge they change texture a little, but work well in burgers, pancakes, breads and puddings.  This was more like a rice pudding.  I heated it up in a small amount of soy milk for richness, added the blueberries and  sweetener (use what ever you like.  For those clearing candida conditions you could use stevia and no berries.).

I like sweet things, but if you prefer savory, simply fry up with veggies, tofu, or egg and some herbs.  When using tofu, I prefer a wee bit of turmeric added for color and flavor along with a sprinkle of organic tamari. 

Get creative and use what you have to create super fast and satisfying foods that are unique to you.

If you need a little help to get the hang of things.  Buy a cookbook: http://www.lulu.com/spotlight/susanmarque or schedule a personalized session at www.everydaymacro.com

Thursday, April 11, 2013

Stay Inspired - vegan, macrobiotic, gluten free recipe included





What inspires you?

Learning, travel, great art and interesting people all inspire me.  I went to an organic farm that starts sprouting all of their plants before actually taking them out to the fields.  It seems like more work but there is little weeding, and a great growing season this way.  Growing things never loses it's uplifting quality.  I just tossed some quinoa in dirt outside and am just starting to see the cute sprouts come up.  I can't wait to see what the plants will do in the six weeks I will still be living in this apartment.  If I were here long enough to see it produce seeds I would get to see the birds that like quinoa as much as I do up close.  Plants are inspiring - so are stories.

I watched Searching For Sugarman a few weeks ago during spring break.
http://www.sonyclassics.com/searchingforsugarman/
The film itself is a good piece of story telling.  Then there is Rodriguez as a character.  Does it inspire or sadden you that his life went this way?  For me there is a bit of both.  He is now having the career he might have had earlier.  I had the thought that perhaps if he had been a rock star when he was young, he could have ended up tragically.  Perhaps now he can enjoy it all even more?

If you are looking to food to make a difference in your life - it can.  Stay inspired.  Here are a couple of spring recipes to have fun with:

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Strawberry Mousse

2 Tablespoons agar-agar
2 Cups apple juice
1 Tablespoon Kudzu dissolved in a little cold water (optional)
Pinch sea salt
1 Tablespoons tahini
1 pint chopped strawberries
1 teaspoons vanilla extract
1 Tablespoon rice syrup
A few strawberry slices/ mint leaves for garnish

Place the juice, salt and water in a pan.  Add the agar-agar.  Cook on med/low until the agar-agar dissolves.  Add the strawberries and vanilla and mix gently.

Pour into a serving dish and leave to set in a cool place.

Place the firm kanten and tahini and rice syrup in a blender and blend to a smooth cream.   Pour into individual glasses and garnish.  Serve cool or chilled.  Also terrific using fresh apricots instead of strawberries.



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Brown Rice Salad

This salad is great with leftover rice or rice combinations with other grains.

For each 1 cup of cooked rice add
1 small carrot, chopped
1 Tablespoon chives, minced
1 Tablespoon flat leaf parsley, minced
Your favorite dressing to taste

If you are using freshly cooked hot rice, just stir in the vegetables and allow to cool before adding the dressing.  Otherwise, blanch the carrots and chives before adding to the rice.  Mix all ingredients well.
Variation:  Add your favorite beans, fried tofu, or any sort of meat you enjoy.

 
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Lace Cookies
1 Cup Oat Flour
¼ tsp. sea salt
¼ Cup arrowroot powder
¼ Cup safflower oil
½ Cup Brown rice syrup
½ Cup maple syrup (or use all brown rice syrup)
1 tsp. vanilla extract

Sunspire grain sweetened chocolate chips for drizzling

Preheat your oven to 325°.
Mix the dry ingredients in a bowl
Mix the wet ingredients in another bowl
Pour the wet ingredients into the dry ingredients and mix well.  The batter will be on the thin side.  If it is runny just let it sit for several hours or overnight in the refrigerator.  This is normal depending on what flour is used.  It will thicken enough to place on the cookie sheet but not so that it can be broken off like other cookie dough.
Drop by teaspoonfuls onto parchment lined cookie sheets.  Leave plenty of room between cookies because they spread like crazy.
Bake about 15 minutes until edges are golden brown.

Melt chocolate chips in a pan over low heat, stirring continuously.  Drizzle over cookies.

To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.
To make lemon or orange cookies use those extracts instead of the vanilla or in addition to it.

 For more visit:
www.everydaymacro.com Buy a cookbook or grab a session. Stay inspired.

Wednesday, April 3, 2013

Get Your Spring Working - and start a new recipe for your life

If too many peeps, chocolates or matzahs have pushed down your springiness this April - you might be feeling like taking radical measures.  Are you looking at a cleanse, juice fast or some kind of spa stay, thinking that will perk you up and start summer off feeling pretty?

Typically this is when food coaching picks up as the credit card shock from the holidays wears off and the thoughts of swimsuits and shorts start sinking in.  The fasts and diets often backfire as every reaction has an equal and opposite reaction.  Fasts often lead to binges and the weight lost is more than gained back. 

Instead of being drastic - take a look at what you eat.  Really.  Write it all down. Every snack, meal, shake, coffee, or candy.  Even the gum.  Right it down.  What are the culprits causing too much acidity?  Where could you cut back a little bit and not even notice? (If you want to gain weight, where could you add in...)

If your breakfast is typically eggs, toast and a shake.  Would you be willing to switch to simple whole grain with a few seeds?  Is too much coffee creating cracks (wrinkles) in your smooth skin? If you don't want to let it go, would you be willing to make it a once or twice a week treat?  How many desserts are you eating?  Could some of those cookies be replaced by whole fruits?

Remember small things can = big results over time.  Make some changes - lighten up and let go of using food, or avoiding food, or worrying about your size.  It's time to make recipes you can live with and have a game you can win.

If you need a coaching session to help you out - sign up at everydaymacro.com.