Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Wednesday, September 18, 2019

CAULIFLOWER: The Bottom Line of a Super Food

Cauliflower provides some powerful health benefits.

Cauliflower is a great source of nutrients, including a few of which many people need more.

Cauliflower contains unique antioxidants that may reduce inflammation and protect against several diseases, such as cancer and heart disease.

Cauliflower is easy to add to your diet. It's tasty, easy to prepare, and can replace high-carb foods.

Cauliflower assists in weight loss.

To get the full lowdown on this fabulous vegetable, including some recipes, click onto the following link: https://www.healthline.com/nutrition/benefits-of-cauliflower#section9.

Linda’s Cauliflower Soup:



In a crock pot, slow cooker, or soup pot, place florets of a head of cauliflower, 1 large, unpeeled tomato cut into wedges, 1 cup of frozen onion and 3 pepper mix (I keep bags of this mixture in my freezer—it eliminates the need to dice onions and peppers). Add ½ cup bacon bits, 1 packet of dry onion soup mix, ½ cup of water and ½ cup of almond milk. (If you dice fresh onion and peppers, add more liquid). Cook on high in crock pot or slow-cooker until the cauliflower is soft—on the stovetop, cook on medium-high heat until cauliflower is soft. For those able to eat chunky soup, your work is done other than eating and enjoying this flavor-rich, scrumptious soup. I go one step further because digesting whole cauliflower can be a problem for me. I pulse it in my blender until it is creamy and thick. YUM! – Linda Lee Greene, Author & Artist




Monday, September 9, 2019

BEATING A SLOW METABOLISM




To date, I’ve lost 18 pounds in my three-month quest to peel down to my former best weight. I’m losing at a snail’s pace, but that is because I'm hampered by issues with my health and work requirements that make it difficult for me to exercise in ways helpful to weight loss.

            My success is directly related to my eliminating bad carbohydrates found in grains from my diet: no white, wheat, Italian, French breads, or buns, or any baked goods, or cereals, or any of such things sold in our grocery stores. I also don’t consume oats and farina and cream of wheat. Instead, I bake delicious breads, muffins, crackers, pancakes, pizza, and more, and make creamy cereals with almond meal (and almond milk), which are rich in protein rather than in carbohydrates found in the aforementioned foodstuffs. I bake desserts with coconut flour, which is also rich in protein. I could live on bread and things made from grains; that is why I had to find substitutes to stick to any healthy meal plan. I still eat pasta and rice, but only rarely because they are laced with carbohydrates. Spaghetti squash is a great way to replace pasta, and cauliflower cooked down to rice-size is a nice substitute for rice.

            Processed foods are also a no-no. None of that packaged stuff! I was shocked to learn that apples, peaches, oranges, grapes and others, all of which have been regular items in my diet for my entire adult life, are high in carbs. I’ve replaced them with strawberries, raspberries, blueberries, and blackberries. Those berries are rich in ingredients beneficial to human health, and are very low in carbs. Potatoes and all potato products are also long gone for me. Healthier are sweet potatoes and yams, but only in moderation. Tomatoes, which are medium-high in carbs, still show up now and then on my plate. Vegetables are part of my daily meal plans, other than corn, peas, and some others pretty high in carbs. I regard corn syrup and gluten as veritable poisons. I read food labels obsessively because corn syrup and gluten are in so many products. I keep Google busy tracking down such culprits.

            If you are a coffee-drinker like me, I recommend that you don’t use powdered coffee creamer if you want to slim down. It is made from grains (carbs). I’ve replaced it with half and half, or cream, or unsweetened and unflavored almond milk creamer. I also eat lots of cheese, olive oil, and Olivio spread, which is made from olive oil and is a fabulous substitute for margarine or butter, although butter is okay, as are most fats in this diet. I have learned that carbs are the culprit rather than fats for me and lots of other people. Fats haven’t increased my cholesterol level. My cholesterol has actually gone down with this diet: 50 points in three months.

            I know that soda pop and packaged juices, which are full of sugar, will keep the inches on my body, and destroy my health. Sugar is evil, evil, evil! Research studies have shown that sugar is a cancer-causer and a cancer-booster. Cancer cells live off sugar molecules. That means that cancer cells stay alive in large part because their host (victims and potential victims of cancer) are consuming sugar and sugar products. I don’t eat candy of any kind. I’ve replaced sugar with Stevia, which is a natural product made from the stevia plant. It has a mild flavor that doesn’t leave that awful aftertaste like artificial sugar substitutes do. I use honey in moderation. Frozen Yogurt ice cream rather cow’s milk ice cream is my choice when I can find it, or I make a dessert with Yogurt, cream, an egg (optional), stevia or honey, vanilla extract, and berries whipped up and frozen. I am a meat- and fish-eater, so I enjoy, enjoy, enjoy! Another key is drinking lots of water, which not only boosts better health but also helps me (and most everyone) to lose weight faster. I definitely need to increase my water consumption! Often when we feel hungry, we are actually thirsty. So I recommend reaching for a glass of water rather than those crackers, or potato chips, or God help us, a candy bar.

An easy formula is to eat whole, real, fresh, and colorful food—50% to 75% vegetables, and to consume protein at every meal. Because I have a thyroid condition, I avoid soy products. Otherwise, I’ve read that they are okay.           



Image: Cauliflower Risotto



Recipe: Grate a head of cauliflower using food processor. Place in a pot, cover with water, and bring to boil, cook 3 minutes. Drain and rinse with cold water. Heat 3 tablespoons of butter or Olivio in a large pan, add 1 medium chopped onion, 2 minced garlic cloves, and a cup of vegetables. (Green beans are shown in this image, but I would use canned carrots or olives or canned diced tomatoes or capers.) Cook for 6 to 8 minutes. Add ½ cup water, ¼ cup tomato paste, and spices of your preference, and a pinch of salt. Curry powder, cinnamon, cayenne pepper, and honey are popular ingredients with this recipe to give it additional kick. I avoid those spices because of my digestive issues. Turn heat to low and add cauliflower and mix thoroughly. This is a swell side dish with meat or salad rather than rice or potatoes.



PS Cauliflower already grated, nicely packaged, and ready to use is available in major grocery stores. – Linda Lee Greene, Author & Artist©    

Sunday, August 6, 2017

My Talking Heart: Chapter One - MY MOTHER'S MILK by Linda Lee Greene

I came out of my mother’s womb kicking and screaming, and I didn’t stop carrying on until after I was weaned from my mother’s breast. The opinion of our country doctor, and of my grandmother, was that I had colic, which is defined as “a severe, often fluctuating pain in the abdomen caused by intestinal gas or obstruction in the intestines and suffered especially by babies.” I think I was merely hungry. I think my mother’s milk was insufficient to nourish me, because as soon as I was weaned from her milk and put on solid food, I settled down. Another possibility is that my mother’s diet tainted her breast milk. A modern-day treatment of colic includes eliminating caffeine, cow’s milk, and gas-producing vegetables from a breastfeeding mother’s diet. From the time of her teen years, my mother was a caffeine-fiend, and a main staple of her diet was vegetables grown in my grandmother’s enormous farm-garden. One of my indelible memories of my mother is watching her at mealtimes, her fork in her right hand and a freshly-pulled, cleaned, and trimmed scallion in her left hand, a bite from the fork followed by a bite of a scallion. I wasn’t yet a year old when my mother weaned me, and I was by then a precocious, curious, fidgety child, talking like a magpie, and wound up like the Eveready Bunny.

Another widely-held belief is that a colicky baby’s nervous system is immature at the time of birth, a phenomenon that renders the infant unable to handle stimuli outside the womb: sights and sounds, for instance.  At the time of my birth, my Dad was away at Navy Boot Camp. Mom had moved back to her parent’s farm for the duration, and it was there, in a bedroom of the farmhouse, that I was born. The household was a raucous one, as six of the eight young offspring of Mom’s birth family was still under roof, plus my grandmother and grandfather, and then me. Mom’s youngest sibling Dean was only eight days shy of seven when I was born. Other than during my young girlhood when I was still a chatterbox and a jumping bean, throughout the rest of my history, I have tended toward widely-spaced bursts of energetic chatter and activity, for during my adolescence, I discovered quiet, my quiet bedroom, and quiet people to whom I was drawn. I fell in love with quiet. And I just wonder if at the moment I first emerged into the world, if my soul was jarred by all the activity, as it still is. I can handle noise only for short spans of time. Recently my son Frank drove me from my home in Columbus, Ohio to Palm Harbor, Florida, and back, for a short visit with my sister Susan. Throughout the entire 36 or more hours of the roundtrip, my son entertained himself with blasting music on the car’s radio. This is his habit. It energizes him. It depletes me. And by the time the trip was done, the inside of my head was ringing, painfully, and my soul just wanted to hunker down in the luxurious, the deliberate serenity, the utter freedom of my home.

While I was my mother’s first child, she was not a novice in the care of infants, for she was the eldest female among her parent’s eight children. As such, Mom acted as backup mother to her younger siblings for most of her girlhood. In the attached photograph of Mom and her seven siblings, she is the teenager in the back row, the one holding her youngest sibling, the infant Dean.

As you might have guessed by now, the title of this chapter “MY MOTHER’S MILK,” is a metaphor for my relationship with my mother. That I am introspective is a given, as most highly creative types are. My reflections often center on my bond with my mother. Mom and I were devoted to each other, without question, and while outwardly it was unhampered by dysfunction and inadequacy, a Sherlock Holmes-type of investigation of it unearths a mother/daughter connection not quite so blemish-free. Strangely, the glitch in our relationship can be boiled down to one factor, one giveaway clue: my colicky infancy. The unfortunate truth is that like my mother’s milk that left me under- and ill-nourished, she was not enough for me in other ways, as well. This was the case during my formative years, at least.

I suspect that by the time I came into being, my mother was burned out on babies, on the work tied to babies and young children. She’d had years of it by then with her younger brothers and sisters. Then I came along, and rather than being the designer baby she had dreamed of, I bawled night and day, I bit her nipples with my sharp baby teeth in utter frustration toward those only instruments available to feed me, and getting little of what I needed from them. I’ve concluded that the breastfeeding interaction between us set up a psychological pattern that dogged us forevermore, one in which my natural need to be nourished by my mother was thwarted at so many turns, the consequences of which played havoc with her confidence that she was equipped to respond to my needs, sufficiently. I think she gave away her power to me out of guilt. Throughout the years Mom and I had together, her reliable response to me when I solicited her guidance on almost any situation was, “Why are you asking me? You’re smarter than I am.”

An adjunct to this whole thing is that I think the basic need of my mother’s soul was quiet. I think she craved serenity and freedom, and other than for a little while in the last years of her life, she was allowed very little of it. I inherited my need of those things from her. She has been gone now for 25 years, and still my need to feed off her is as strong as the day I was born. My only comfort is my belief that our story isn’t finished—and someday, somewhere we will be together again, and then we will get it right in every possible way.

***


“Guardians and Other Angels,” (http://goo.gl/imUwKO) is my novel of historical fiction blended with the true story of my maternal ancestors, including my mother’s girlhood, a story that takes place during the early to middle Twentieth Century. It has been compared to Pulitzer Prize winners, “The Grapes of Wrath,” and “Angela’s Ashes,” as well as to Jeannette Walls’ “Half Broke Horses.”