Losing Weight – Go With the Flow

Why do those extra pounds cling to our bodies? Almost everyone I know can tell you how hard it is to lose even a few of those unwanted pounds. Everyone is also familiar with carbohydrates and many of us are used to eating them… to feel full. I’d be hungry all day if I didn’t eat bread, rice, cornmeal and pasta. But carbohydrates can take up to four hours to digest. We should be conscious of foods that digest quicker and run through and out of our bodies faster, like fresh fruits and vegetables and digestive stimulants like fresh, hot peppers. Maybe those extra pounds will go with the flow. Better energy comes with better digestion and even our brains are connected to our digestion. Strong body… strong mind. How about lively body… lively mind.

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:

http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031

Don’t Be Afraid of Turmeric… Spice it Up!

Turmeric has been across the news for several years. It is purported to be useful in cases of inflammation and heart disease and there are reports it is good for the brain and may fend off Alzheimer’s. I heard someone on the radio last weekend, touting its liver cleansing properties. I heard a report a couple of years ago that cultures who cook with turmeric (sometimes included in curry) have less incidence of Alzheimer’s. What’s not to like? I was already using curry powder but when I heard that not all curry powders include turmeric, I decided to add turmeric to my soups, stews and stir-fried vegetables. I was quite pleased. I buy the turmeric in bulk at a natural foods store. I use it sparingly but if I accidently use too much, I have found it is not offensive. If I make a pot of vegetable soup, suitable for four people, I would probably use no more than one teaspoon of turmeric powder. It has a wonderful bright yellow-orange color. Another idea is to sprinkle a pinch on brown rice, add some sweet red peppers for color, a spoonful of raw sunflower seeds and a dash of olive oil, maybe a sprig of parsley and you have yourself a dish that fulfills many of the day’s nutritional requirements.

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here: http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031

The Environment… When is it Okay to Eat Acorns?

When I began gathering and preparing acorns for food, I lived in the Pacific Northwest in a vast forest of tanoak trees. Most years, acorns were so thick on the ground, they sprouted in the spring and created a thick undergrowth of baby oaks. Now I live in the Sierra Foothills and in some areas, there are barely enough acorns to sustain wildlife that depend on them. In that instance, I leave the acorns right where they are. There is no way I want to go to bed at night thinking I have robbed the squirrels of their winter food stash. Where do I feel comfortable collecting acorns? In parks and yards where the acorns are raked up and put into the trash. I understand why people do that but it pains me that they do. Yes, acorns in the yard can be a real mess. Next year, if acorns are abundant, you might mention it to your local elementary school teacher or the local cub scouts. Perhaps they would like to bag some of them up for their history studies or nature survival course. And don’t forget taking some into the house for yourself. They turn cakes and cookies into delicacies.

Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here:

http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973