July 26th, 2010
Kendra Lay
A few weeks ago I moved to the fine city of Austin, Texas. Austin has many features that I am enjoying so far: ample sunshine, great swimming holes, lots of gluten-free dining, nice people, and great music. Not to mention that I have family here–added bonus!
Bluebonnets of Texas
One thing I’m not necessarily looking forward to about my new town is the fact that Austin is sometimes described as the allergy capital of the US. It is notorious for its high pollen and mold counts that often last year-round. I’m not someone who usually suffers from outdoor allergies (my allergies seem to be all food related), but I will get the occasional runny nose, or itchy eyes, now and again. However, adjusting to new allergens can sometimes be rough, so lately I’ve been thinking about what I can do to prevent allergies and alleviate symptoms if they do occur.
Here are a few things to consider:
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April 30th, 2010
Kendra Lay
What if there were noodles that were gluten-free, high-fiber, low-carbohydrate, and extremely low-calorie?
Let me introduce you to Sea Tangle Kelp Noodles!
Thai Kelp Noodles
Sea vegetables are one of the most nutritious substances on the earth (or in the sea, I suppose). These noodles are made from kelp and are a good source of calcium. They are a fantastic way to have the satisfaction of noodles without the empty carbohydrates. I plan to experiment with, and post more recipes, using these noodles in the future.
Make sure to rinse the noodles well prior to preparing. Some detect a slight “fishy” smell when they come out of the bag. Don’t worry, you won’t be able to taste it in your dish. The noodles are slightly crunchy, which some palates may like. I prefer to stir-fry them for a few minutes until they are softer.
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March 31st, 2010
Kendra Lay
I got this idea from a few different sources and it has been bopping around in my head for a few months, begging to be experimented with. If you are wanting a traditional Shepherd’s Pie, this probably won’t quell your craving, but if you love Thai food and lots of veggies, this might just be a welcome variation. Tell me what you think!
“Under the Hood”
In Chinese medicine, sweet potatoes are great for nourishing deficient patterns–especially qi deficiency and yin deficiency. A deficient pattern might arise from overwork, illness, or emotional stress and signs of deficiency could be extreme fatigue, listlessness, a pale face, shortness of breath, and dizziness. According to the classic book on Chinese dietary therapy, Healing With Whole Foods by Paul Pitchford, in deficiency one should eat many nourishing foods with a sweet taste. In Chinese medicine a “sweet” taste does not indicate sugar or even necessarily fresh fruit. Foods with a sweet taste are generally whole grains and vegetables (complex carbohydrates in western nutrition). Animal foods in small amounts as well as seeds are also useful. I hope to go into more detail about nourishing a deficient pattern and building qi soon on the blog. This dish, with its turkey, veggies and sweet potato would be great for recovering from a deficiency.
“Finished Product”
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January 24th, 2010
Kendra Lay
Here’s a recipe using whole grain red quinoa, though you could certainly use regular quinoa.
According to several nutrition experts, but most notably Sally Fallon of the Weston Price Foundation and author of Nourishing Traditions, grains should be soaked prior to cooking to increse digestibility and nutritent absorption. I have to say I used to have a tough time digesting quinoa, which is a big blow to someone who doesn’t eat gluten. However, since I’ve been soaking the grain, I have no problems. You should note that even if you decide not to soak your quinoa you should make sure to rinse it thoroughly since there is a bitter coating on the outside of each grain called saponin which needs to be removed. I soak my quinoa overnight.
From the western nutritional point of view, quinoa is very high in protein (16 %) and offers a complete profile of amino acids–just like animal protein! From an eastern nutritional point of view quinoa is drying and warming and strengthens the kidney and heart.*
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January 7th, 2010
Kendra Lay
A few weeks ago, right before I was supposed to fly across country to visit my parents, I had the distinct feeling I was coming down with something. Determined not to be sick on the plane (can you say miserable?), or during my brief stay with my loved ones, I pulled out all of the stops to stop the sickness “cold.” ;) Here’s my formula for knocking out a cold or flu.
10.) Black Elderberry-Black elderberry halts the spread of viruses and strengthens the immune system. I took Honey Gardens Black Elderberry Syrup. It’s on sale right now at New Seasons for those of you who live in Portland! You can also take small amounts of black elderberry on a preventative basis every day to make yourself impermeable to viruses.
9.) Daikon-Carrot Drink-This is a macrobiotic recipe that helps to break up congestion and phlegm (it also helps to break up fat accumulation, but that’s for another topic–added bonus!). Shred about a 1/2 cup each of carrot and daikon (Japanese radish) and add to simmering water. Add some fresh ginger and umeboshi plum (a Japanese medicinal food that you can find at health food stores). Cook for a minute or so. I ate this twice a day until I was feeling better.
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