Everyday Bliss For Women In Leadership

I eat healthy because I want to. Some may say I don’t have a choice, but I prefer to embody the reality of my physical container as a temple, and to keep the temple clean and sacred, I only put the best fuel in it. If I eat bread or glutinous grains of any kind, I blow up like a toad and look like I’m carrying triplets. Discomfort doesn’t begin to cover it.

And when I eat animal products (increasingly rare) they’re organic - meat, eggs and cheese, because even those with their heads still far down in the sand have pretty much acknoweledged the contamination of world food supplies with pesticides, hormones and the like. Ditto veggies, which must be organic.

Above is a picture of my kitchen counter with a few staples on it and my award-winning (with family at least) recipe for Pumpkin Apple Crumblebutter. So healthy it counts as a beefy serving of veggies AND fruit, and I lived on it as a treat and dessert while I was writing the book. Click the link to go to the recipe. It’s gluten free and you won’t even miss Pumpkin Pie at holidays with this stashed in your pantry. 

But if I’m back in my home state visiting friends or in suburban areas, organic is hard to come by, so I’m okay making do with the best I can get. Lots of filtered water, lots of farmer’s market fare. At home, we keep healthy foods on hand and eat more out of the cupboard than outside the house. I pretty much figure out dinner a few hours before we eat.

But I was very suprised to learn that on the other end of the scale from anorexia and bulimia, is a zone where healthy eating becomes unhealthy obsession. Complete with a quiz of course, to see if "this is you".

Check this out, from an article from the NBC11 local television station:

Is there a dark side to such healthy living?  Bay Area doctor Steven Bratman coined the term "orthorexia" from the Greek word ortho, which means correct. The disorder is not in the obsession to be thin, but with being pure.

El Camino Hospital Dietician Kim Bandelier said orthorexia is not a medically-recognized diagnosis, but it’s real and can be very dangerous.

"We normally see it associated with OCD (obsessive compulsive disorder). It’s a symptom of a mental disorder. They definitely have an unhealthy preoccupation with food," Bandelier said.

Dieticians say the vast majority of healthy eaters are nowhere near orthorexic. But like any eating disorder, there are red flags to watch out for. One of the signs is when someone no longer enjoys food.

Alexis Perlmutter said she and many of her friends have some orthorexic tendencies.  "I used to love Big Macs. Now I look at Big Mac and I think, ‘Poison, poison, poison’ and I won’t eat one," Perlmutter said.

There are some questions you can ask yourself to see if you are obsessed with health foods and may be at risk of developing orthorexia. This quiz is from Dr. Bratman’s book "Health Food Junkies." Give yourself a point for each question you answer with "yes."

• Do you spend more than three hours a day thinking about healthy food? (For four hours, give yourself two points).
  
• Do you plan tomorrow’s food today?
  
• Do you care more about the virtue of what you eat than the pleasure you receive from eating it?
  
• Have you found that as the quality of your diet has increased, the quality of your life has correspondingly diminished?
  
• Do you keep getting stricter with yourself?
  
• Do you sacrifice experiences you once enjoyed to eat the food you believe is right?
  
• Do you feel an increased sense of self-esteem when you are eating healthy food? Do you look down on others who do not?
  
• Do you feel guilt or self-loathing when you stray from your diet?
  
• Does your diet socially isolate you from others?
  
• When you are eating the way you are supposed to, do you feel a peaceful sense of total control?

Light said she’s aware of her hyper-healthy attitude and she believes it that keeps her in balance. So, as the phrase goes, too much of a good thing can be bad for you, even when it comes to health food.

The original article is here: at the NBC11 website

When I see disinformation, even very well-meaning disinformation, I’m passionate about correcting it if I can to spare someone some grief. Recently at LifeHacker, the very excellent blog edited by Gina Trapani, there was an article on "Combatting the Common Cold" that contained the advice to eat pasta with garlicky red sauce. Yes’m to the garlicky ragu, not so to the pasta. (about which read more, below)

Inflamed with all the passion of the recently converted, I wrote an off-the-cuff sermon on the evils of gluten which I also give you here. Please take heed. You cannot imagine how very much more healthy you will feel without the "glue" of wheat-based products gumming up your insides!

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Exclude Pasta, make sure it’s gluten-free pasta or better - strands of spaghetti squash - over which you ladle that garlicky ragu. Pasta and other items made of glutinous grains such as wheat, rye, barley, spelt, kamut and millet all form mucus in the body. If your system is clogged with mucus to begin with, and a virus piles more mucus on, it takes you twice to three times as long to recover from ANY illness, no matter what enhancements you use. (Image courtesy of www.kidsaware.co.uk/ where you can get gluten allergy stickers and other gluten-free goods)

Researchers also posit mucus-filled intestines clogged with undigested food, (which can barely extract adequate nutrients from the food we take in) to be the primary source of most of the diseases we face as human beings. Where there is excess mucus present, digestion - and health - is a dicey proposition.

The 7-10 days doctors suggest is the "normal recovery time" for a cold is for the average American body clogged with mucus and fighting for health on several different fronts. Most Westerners are mucus filled due to the fact that the average American and European diet contains a disproportionately large amount of milk and glutinous grains. By "mucus filled", I don’t necessarily mean you have drippy sinuses (though this is certainly a symptom) - this kind of mucus is in the body’s cells and tissues inside organs, muscle and particularly, the intestines. When mucus fills the intestines, food is allowed to ferment, bacteria and parastic infestations can gain hold and low-grade inflamation moves over the body without our even being aware of it.

If you’re gassy after a meal including grain or dairy, this is why. If you have freakish amounts of gas and are wondering how to get rid of it - go gluten-free. Ditto infections that keep coming back and that you just can’t seem to cure. It’s no accident that the primary component of the cold cure above is garlic. Garlic wipes out intestinal parasites in large enough quantities, and is both a virucide and bactericide. Large enough quantities I should note, are quantities big enough to make you severely antisocial, and cause gas and loose bowels of their own. Don’t worry though, you’re excreting the toxins that were making you sick in the first place.

I would also add to the above 10 - 15 mg of zinc every three hours and Vitamin C to bowel tolerance (again, until it makes you gassy) every four hours and sambucus nigra - elderberry - extract, tablets or syrup which has been proven in European studies to fight even the flu virus. On a tertiary level, what a cold is trying to tell you is to slow down. We have cold and other viruses in our environment all the time. We become susceptible when we are stressed, hurried, not eating well or taking care of ourselves.

Ask yourself: "what is my body trying to tell me?"

More On Why You Should Consider Going Gluten-Free:
My pre and post-gluten-free recovery times for an average upper respiratory ailment are night and day different, as most who are gluten and dairy-free find. Unlike the most common of gluten ailments, celiac disease, I do not have serious physical problems - my body is simply allergic to gluten like most Westerners,  and produces gas and liquid in response to it. I had no idea until a naturopathic doctor pointed this out to me by looking at my abdomen girth and measuring it against the rest of my body. When I stopped eating gluten (which was easier than I thought it would be), I lost 3.5" off my abdomen in two weeks, from elimination of the gas and edema (excess liquids) that the allergy caused.

What a great benefit!

Like my "GF" (gluten-free) kindred, I also have by my own reckoning, about forty percent more available energy than I did when eating grains and dairy. I don’t miss grains at all. GF folks can eat rice, nuts, seeds and some of us can also eat corn. Ancient grains are also available to us, such as amaranth and quinoa and grass seed products that are used like grains, such as Ethiopian teff. None of these place the mucus burden on our bodies that wheat, rye, barley and the like do.

And on the virus front….most of the gluten-free find we either just don’t have colds anymore, or it’s a matter of a 48 hour recovery at most. I used to take two weeks to recover from a cold on average, when I was eating gluten. The American Academy of Family Physicians also links gluten with viral issues. (Source: http://www.aafp.org/afp/980301ap/pruessn.html)

YMMV, but when "conquering" a cold, at least for the time it takes you to get over it, consider going gluten and dairy free and taking more water than you think you need. Most Westerners are also chronically dehydrated as we tend to drink coffee, tea and soda over plain, pure water. You’ll get over your cold faster, and your body will appreciate the vacation!

Some sites you might like to visit for more info:

Shauna James Ahern’s awesome blog: http://glutenfreegirl.com
Wikipedia’s Explanation: http://en.wikipedia.org/wiki/Gluten-free_diet
GF Diet Helps Autism (Aspergers, ADD and more): http://www.nlm.nih.gov/medlineplus/ency/article/001526.htm
Karina’s Kitchen: Gluten-Free Goddess: http://glutenfreegoddess.blogspot.com/

Or, simply Google "gluten-free" to get more information about this healthy and health-inducing lifestyle. Enjoy!

WIth this dish you’ll never miss pumpkin pie at the holidays. The "crumblebutter" portion is great for an Apple Brown Betty, cobbler topper or with spicing amendments, a spice cake or coffee cake streusel. You’ll have to fight even the kids off to finish this one. It is a foregone conclusion that as with all my recipes, this calls for all organic ingredients, or as many as you can find.  

The Pumpkin - Apple

1 baked squash of any kind. Pumpkin, obviously, but butternut, acorn and banana squash work just as well

Bake small, cleaned and quartered pumpkin in oven in a traditional manner or in glass dish with 1/4 c. water, covered with a towel for 6 - 8 mins in the microwave. For extra added goodness, toast the pumpkin seeds with a little good olive oil and sprinkle to top the dish. You have to chew these up and spit out the hull, but the meat of pumpkin seeds has too many vitamins, minerals and precious natural oils to simply throw out. Enjoy.

Scrub one firm fleshed organic apple such as Fuji, Jonathan, Gala or Granny Smith and slice into eighths, removing core, stem and seeds. Set aside.

The Crumblebutter Streusel

This is where the gluten-free gourmet gets to haul the sorghum flour out from wherever it’s been stashed for the last six months and really go to town. This crumble can be used as noted above for a variety of dessert toppings, just vary the fruit underneath. Or beans, if you prefer. The local mosque in my hometown made a mean navy bean pie that rivaled pumpkin in its taste, smoothness and protein count. Be creative with it!

4 tbsp sorghum flour
1tbsp + 1 tsp tapioca flour
8 tbsp finely ground coconut meal
8 tbsp finely ground almond meal
2 tsp vanilla essence
1 tsp cinnamon or 3/4 tsp pumpkin pie spice
4 tbsp Blue Agave syrup
4 tbsp softened organic butter

Mix all ingredients in a bowl with a fork until they form a crumbly mash. It’s okay to leave a few large pieces, it doesn’t all have to be uniform. Set aside.

The Puttin’ It All Together Method

Arrange large chunks of cooked pumpkin in an oven or microwave safe bowl. Drizzle the tops lightly with Blue Agave syrup which is very low in glycemic value and can be eaten safely by those with sugar issues. You may wish to substitute honey - either will do. Sprinkle the crumblebutter streusel over the pumpkin. Arrange slices of apple atop the pumpkin in a nice circular pattern. Sprinkle this with a little extra cinnamon or a light dusting of pumpkin pie  spice.

Drizzle a few extra teaspoons of Blue Agave syrup over the top. I like throwing a handful of pecans, broken into tiny pieces over the top for added protien and to round out the "brown betty" type of taste. So much the better if you’ve first roasted them with a little olive oil, but raw works just as well.

Broil on medium heat for a few minutes until the butter melts and apples go soft. Watch carefully - the baking time will depend on your oven. Alternatively, microwave uncovered for 2 minutes. If you microwave, the crumblebutter streusel will not brown, but will otherwise taste just fine.

Serve immediately. The decadent may wish to pour a dollop of heavy cream over the top, but artificial whipped toppings are absolutely verboten. This dish is remarkably low in sugar, high in fiber and protein. If you have it with a side of yogurt, (or mix a little honey and cinnamon into the yogurt and use it as a topping) Pumpkin Apple Crumblebutter makes a nourishing, hot and filling treat for winter morning breakfasts. A dish similar to this has long been our home’s standard Solstice and Christmas morning fare.

Enjoy!