Acupuncture in Del Ray, Alexandria, VA - Nutrition

Wow! Check This Out!

Tue, 26 Jan 2010 11:35:37 -0800

Golden Door Cooks at Home: Dean Rucker with Maria Stets

Tue, 22 Dec 2009 19:44:51 -0800

Bring the spa home-to your kitchen. You may have a bathroom full of beauty products, but it's time to turn your attention to beautifying your kitchen and the foods you eat. This cookbook shares the recipes of the luxurious Golden Door Spa. Chef Dean Rucker shares over a 100 recipes, each with a gorgeous photo to further entice you. Tips on how to eat less, reduce stress, exercise more, and lose weight are woven into the book. They encourage you to not only eat better, but to eat more consciously as well.

As this spa specializes in holistic healing, these recipes focus on eating whole, nutritious foods, not just restricted calories. You will be not only well fed physically, but emotionally you will know that you are nurturing yourself. A whole foods diet is certainly the best, and Chef Dean Rucker carefully chooses which of the higher calorie foods are necessary for a satisfying dish, and when you can substitute low or non-calorie foods for flavor. The book is very balanced in that way, with no recipes being “too-much,” and none that are lacking. He shares his cooking tips, and teaches you how to do this on your own. Because he teaches cooking classes at the spa, I believe he knows just what lessons are most needed in the book. One lesson that I find to be especially helpful is on simple vegetable cooking methods. No meal is complete without vegetables, and you can use these methods everyday.

Reading through the main dishes is like reading off your favorite restaurant's menu. They are often written as a complete course, and you are given step-by-step instructions for putting it all together. If this were a menu at a restaurant, I would eat there as often as possible. As for actually cooking the recipes myself, there are some fairly simple ones that I am comfortable enough to try. One new favorite is the Broccoli Basil Soup, which is delicious, healthy, and easy. Many of them are more elaborate, and would be perfect for a special occasion. For example, there is the Miso-Glazed Mero with Shiitake Mushroom Quinoa and Grilled Pineapple and Mango Salsa. All in all it's not that complicated, but it is sure to impress. He writes the instructions in a linear fashion and guides you from start to finish. This helps you stay organized and calm. He also lets you know which of the ingredients you can prepare ahead of time, which is especially helpful if you are cooking for company and have a lot to do.

I am so happy to add this to my collection of cookbooks, and will be turning here first for healthy takes on the classics, and inspiration for new dishes.

Book Review: Cooking Well: Wheat Allergies by Marie-Annick Courtier

Thu, 12 Nov 2009 10:06:10 -0800

    Many people are realizing that wheat and gluten are reeking havoc on their health, and they need quality information and recipes to help them avoid these ingredients. This little book manages to give readers a primer on how to identify their food allergies and how to begin living gluten free.
This book would benefit those just starting out on a gluten free diet, who find themselves suddenly needing to prepare most of their own foods. Many of the recipes have only a few ingredients. There are time saving tips, healthy cooking methods, and lessons on using herbs and spices. She also lists ingredients and products in which gluten often hides. This would be a great book to carry around as a reference guide while you are learning the ropes of this lifestyle. She will help get you ready, from your kitchen tools to your shopping list.
   I would also recommend this book to those the seasoned gluten-free cooks out there. Chef Marie will surely expand your repertoire, not only of recipes but also cooking techniques.
The recipes are easy and imaginative. There are many seafood, meat, and poultry recipes, and a few vegetarian entree recipes. For the veggie lovers out there, she also shares some delicious vegetarian recipes in the Side Dishes chapter that could definitely be served as an entree. As far as baking goes, recipes using flour call for pre-made gluten free flour mixes, specified with a tried and true brand. I was happily surprised by the various dessert recipes that don't require flour at all. These fruit based dishes are brilliant, like the Papaya Brulee or Grilled Mango and Almonds.
   The author does interject her own nutritional beliefs that aren't necessarily relevant for all people with a wheat intolerance. In particular, she stresses the importance of a low fat diet. If you are following a low-fat diet, this just might be the right gluten free cook book for you.

Butternut Squash!

Wed, 16 Sep 2009 13:40:42 -0800

Butternut squash is coming in to season, and I think I could it eat everyday. There is something about baked winter squash that makes me instantly calm down as soon as it hits my taste buds. It is so nourishing and satisfying. It is orange and grows close to the ground, which makes it a very nourishing food for our digestive organs (the Earth element of our bodies). Energetically this means butternut squash has a centering, balancing quality to it, and strengthens our Qi (vitality). Here's how I like to eat it.

The Easy Way:

Wash the squash, dry it, cut off the top, then CAREFULLY cut it in half. Remove the seeds.
Get out a baking dish or pan large enough to hold the 2 halves side by side. Oil the squash with coconut oil, butter, or grapeseed oil. Sprinkle with cinnamon or your favorite spices if you want. Put them face down in the dish.
Bake at 350 degrees for about an hour, until a a fork easily pierces through.
Scoop out or eat right out of the skin, like a baked potato.

The Really Easy Way:

Fill a large shallow pan with a lid with water, just cover the bottom.
Carefully slice the (washed and deseeded) squash into rings or half moon shapes.
Simmer/steam in covered pan until soft, adding more water if needed.
When soft, place them on a serving dish and melt some butter, Earth Balance, your favorite healthy oil, salt, spices, etc on top and enjoy.

The Most Delicious Way:

Peel and cube the squash. Or cut into french fry sticks.
Coat with coconut oil, butter, or grapeseed oil. Sprinkle with salt.
Spread out on a large baking pan, in a single layer.
Bake at 375 degrees for about 40min, stirring occasionally, until they start to brown. The browned bits will taste like carmel. YUM!

Another Must-Read Article

Mon, 14 Sep 2009 07:56:50 -0800

This article from the New York Times, really gets to the heart of the matter. Chinese Medicine teaches us the importance of prevention, and fixing problems before they become serious, chronic diseases. We all must strive for good health, now. We have to be conscious of the ramifications of eating what we eat, not only for our weight or appearance, but for our health throughout the rest of our lives, and the health of this country and this planet.
"Big Food Vs. Big Insurance"

Time Article: \"The Real Cost of Cheap Food\" by Bryan Walsh

Tue, 01 Sep 2009 19:23:12 -0800

Click here to read the article.

What's in Season: Zucchini

Wed, 08 Jul 2009 10:22:23 -0800

Every time we eat, we are making a choice between bringing more vitality into our lives, or weighing ourselves down. Along with acupuncture, Chinese medicine teaches us how to choose foods and preparation methods that will harmonize us with the seasons and help us to feel our best.

Zucchini is overflowing in the bins at the farmers markets in Alexandria this time of year. It is a versatile vegetable for the health conscious cook. It can be eaten raw, pureed, cooked, or baked into sweet or savory treats. Zucchini is cooling and diuretic. Here are some of my favorite zucchini recipes:

Raw Beanless Hummus by Matt Amsden of Rawvolution
2 zucchini, peeled and chopped
3/4 c. tahini
1/2 c. fresh lemon juice
1/2 c. olive oil
1-4 cloves garlic, peeled
1 1/2-2 1/2 teaspoons sea salt
1/2 Tbls. ground cumin
Blend until creamy. Great as a dip for your favorite raw vegetables.

Almond Flour Zucchini Muffins (adapted from Elaine Gottschall's Breaking the Vicious Cycle)
3 c. almond flour (or other nut flour, or you can try rice or other grain flour)
2 teas. cinnamon
1 teas. baking soda
1/2 teas. salt
1/4 c. yacon powder+1teas liquid stevia (or 1/2-2/3c honey, or 1/2 c. agave)
3 c. grated zucchini (peel if you don't want them to be green)
3 eggs, beaten
1/3 c. coconut oil, grapeseed oil, or melted butter
Mix dry ingredients. Mix wet ingredients. Mix all together. Pour into muffin cups in a muffin tin. Bake at 350 degrees for 20-25 minutes.

Zucchini Noodles
Peel zucchini. Use a vegetable peeler to make wide noodles, or consider buying a Spiral Slicer Saladacco to make angel hair pasta out of zucchini. Top with your favorite sauce: marinara, pesto, etc. Delicious low-carb, whole-food, low calorie option.

Staying Refreshed All Summer Long

Tue, 09 Jun 2009 10:29:42 -0800

If you are living in Virginia, like me, summer is an intense time of year! Not only is it hot, hot, hot, it's also wet, sticky, humid, and sometimes oppressive. My hometown, Chicago, is also hot and humid, but at least there it cools down a bit in the evenings. You can wake up early and take a jog in the relatively cool morning air. Not so in Virginia! I know I'm not the only one who refuses to hide in the AC all summer. So, what is the trick to staying cool? Drain summer-heat-damp, of course?

What's summer-heat-damp? It's a disease catagory in Chinese medicine. We must acknowledge that our environment plays a role in how we feel. In the summer, when it is hot and damp, we too become hot and damp! People who are naturally hotter or "damper" will be effected by this weather more than others, because the condition is already present in their bodies. However, anyone who is in this hot wet environment will be effected. First, let's look at the signs and symptoms of summer-heat-damp, and then I will tell you some things you can do to prevent it and treat it.

Heat: Irritability, thirst, red face, rapid pulse,

Dampness: Feeling of heaviness, lethargy, puffy tongue, puffy anything, thirst with no desire to drink

Control your internal environment with proper nutrition, as described below. This is living in tune with the environment:

Foods that clear heat and drain damp: All fruits and vegetables that grow locally in your region (go to your farmer's market); Chinese barley (aka job's tears, hato mugi, or yi yi ren), celery, cucumber, lettuce, watermelon (eat the white part too), mung beans (must have mung beans!)

Limit: Very sweet fruits like banana and mango (excess sweet causes dampness), sugar, pastries, anything made with flour, greasy fried foods, cooked fats in general, meat, cheese, chocolate, coffee, spices, alcohol (atleast eat some cucumber and berries with it instead of hot dogs and nachos!)

Ideas:

Iced Tea with Ju Hua (Chrysanthemum Flower-found in Asian grocery stores) and honey

Iced mint tea (simmer fresh mint leaves, for >5 minutes, for great tea)

Mung beans cooked with cilantro, wrapped in lettuce. Or make rice and beans using mung beans, season with fresh cilantro, serve with a salad.

Add boiling water to mung beans and drink as a tea. Keep replacing the hot water throughout the day. Eat the beans at the end of the day.

Keep cut up cucumber, celery, and watermelon in the fridge. Bring with for snacks when you go outside.

Spring, Liver, Wood, Greens

Fri, 03 Apr 2009 06:26:10 -0800

The season associated with the Liver is spring, a season of active growth and rebirth. Tap into this energy by eating more leafy green veggies!Chlorophyll is the molecule used by plants to trap the energy of the sun. The greener the plant, the more chlorophyll it contains. Green foods benefit the the Liver system in Chinese Medicine. One of the Liver's many functions is to smooth the flow of Qi in the body. When the Qi flows smoothly, we can navigate our way through life without stress and tension. A healthy Liver lets us go with the flow. This flow becomes obstructed by a diet of heavy foods, packaged foods that tend to be highly processed, filled with chemicals, and barely "food" anymore, intoxicants including excess caffeine and alcohol, and frustration in life (not being able to do what we really want to do). Is it a wonder that there is so much stress and tension going around, and that we are always being told to eat more vegetables?

Benefits of eating green veggies:
The bitter flavor drains out excess, burns up fat, and promotes weight loss.
Heals the digestive tract and balance the intestinal flora (prevents candida)
The chlorophyll molecule is almost identical to hemoglobin, the protein that carries oxygen in our blood. In fact, chlorophyll helps our bodies to build blood, which gives us energy, flexibility, healthy skin and hair, and a relaxed mood.
High in carotenoids, which your body turns into vitamin A.
The Liver nourishes the eyes, so we must nourish the Liver for healthy eyes.
High levels of B vitamins in raw greens, especially folate, which benefit the eyes, help the body deal with stress, and quintessential for any woman planning a pregnancy.
Often high in iron to build blood.
Cools and calms the Liver (and therefore, you)

About some greens:
Leaf Lettuce: Contains chlorophyll, iron, and vitamins A and C
Kale: Exceptional source of chlorophyll, calcium, iron, and vitamin A.
Spinach: Rich in iron, chlorophyll, sulfur, and vitamin A Watercress: Rich in vitamin A, chlorophyll, sulfur, and calcium.

An easy, delicious way to get more raw greens in the diet is with Green Smoothies. These were popularized by Victoria Boutenko, who used them to heal her family of many diseases. The sweetness of the fruit in the shakes masks the bitterness of the greens. Keep in mind that, though the bitter flavor promotes weight loss, the more sweet you add the less you will lose. The more often you drink these, the less fruit you will need. Don't be surprised when you start to crave these nutrient packed smoothies. Recipe: In the blender, fill half with fruit and the other half with greens. You can add a little stevia or honey. Add enough water to blend (about a cup). Enjoy!

Recommended combinations:
You may want to start with strawberry, banana, avocado, spinach. This is delicious and very sweet. Strawberry, kiwi, spinach Mixed berries and kale or try Victoria Boutenko's favorite 6 leaves of red leaf lettuce 1/4 bunch fresh basil 1/2 lime (juiced) 1/2 red onion 2 celery sticks 1/4 avocado 2 cups water Best of Health,

Kimchi

Tue, 12 Aug 2008 14:15:18 -0800

Want an instant side-dish? Have digestive problems? Are pickled foods and yogurt lacking in your diet? Kimchi is a Korean dish of pickled bok choy and other vegetables. Pickled and fermented foods (that haven't been pasturized) are filled with the healthy bacteria that we are always hearing about on yogurt commercials. Kimchi is great because it doesn't have all the sugar that's in yogurt, it's not a dairy product (for those with lactose intolerance), it counts as a serving of vegetables, and it tastes great (salty, spicy, and a little sour). You can find it in the refrigerated section of your grocery store, near the tofu. Buy a jar and eat some, about a 1/4 cup at a time. Try with brown rice. Yum!