Tuesday, April 30, 2013

Hoff's Avocado Chocolate Pudding

Hoff's Avocado Chocolate Pudding
Serves: 2
dairy-free, egg-free, oil-free, soy-free

Ingredients:
  • 1 Avocado
  • 1/4 cup Cacao Powder
  • 1/2 cup Sugar
  • 1/2 Vanilla Almond Milk
  • 1/2 tsp Sea Salt

Directions:
  1. Cut Avocado in half and remove pit
  2. Squeeze each Avocado half into a blender or Vitamix
  3. Add remaining ingredients
  4. Blend until smooth
  5. Place Pudding in fridge until chilled

Sunday, April 28, 2013

Hoff's Chocolate Chip Cookies

Hoff's Chocolate Chip Cookies
Yields: 24-28 Cookies
dairy-free, egg-free, oil-free, soy-free
 

Ingredients:
  • 3 tbsp Chia Seeds
  • 3 tbsp Water
  • 1/4 cup Almond Milk (optional)
  • 1 large Banana
  • 1/2 cup Apple Sauce
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 tbsp Vanilla
  • 1  1/2 cup Whole Wheat All-Purpose Flour
  • 1  1/2 cup Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 12 oz of Vegan Chocolate Chips

Directions:
  1. Mix Chia Seeds & Water and let sit for 5 minutes or until gelled
  2. Using a hand mixture, cream together Chia Seeds, Banana, Apple Sauce, Sugar, Brown Sugar & Vanilla in a medium bowl
  3. In a separate large bowl, whisk together WW Flour, WW Pastry Flour, Baking Soda & Salt
  4. Fold wet mixture into dry mixture, add Chocolate Chips & mix until just combined
  5. If batter seems too dry, add the Milk at this point
  6. Scoop batter onto parchment lined cookie sheets & bake at 350 degrees for 10 minutes
  7. Flatten each mound of dough using the back of a spatula & cook for another 9-10 minutes
  8. Remove from cookie sheet and allow to cool
  9. Store in fridge or freeze extras

My2Cents: I like to scoop batters such as this using a spring triggered scoop, it allows for equal sized cookies and tends to be less messy.  You could flatten the cookies prior to baking, but this batter is very sticky and it's just easier to do once it has set a little.  For additional add-ins, try raisins or Craisins!  For the chips, I go for Ghiradelli Semi-Sweet Chocolate Baking Chips.  After cooling, these cookies get a little hard (ok very hard) - nuke for a few seconds before digging in.


    Friday, April 26, 2013

    My New Spice Drawer!


    My spices and I have been in a constant battle ever since I started cooking.  The more spices I would acquire the more brutal the war.  This has been going on for years!

    I could never decide on the optimal way to store my spices.  At first, they were banned to a corner of a cabinet shelf.  Delicately stacked upon one another, waiting to collapse whenever called upon.  Once they outgrew that space, I began piling them into plastic shoe boxes - all smashed together and discombobulated.  Then I moved and was able to dedicate an entire kitchen drawer to my partners in crime.  While I was relieved to have a designated space, the different shapes and sizes made organization impossible.  What was a girl to do?!?

    Finally - while acquiring supplies for my latest jamming & canning session, I discovered that my beloved canning jar came in a smaller 4 oz size!  For a brief moment, I raced through my long list of spices and pondered if this size could be the answer to my prayers.  With frenzy I snatched up every case of jars the store had!  I had no clue if this was going to work, but I had to try dammit!

    With trusty label maker in hand, I began the arduous task of relocating each spice to its new home.

    The result...

    Sweet Victory!!!

    I am relieved to declare that the battle has ended!  Look at them all neatly aligned, clearly labeled and awaiting all my flavoring needs.  It almost brings a tear to one's eye.

    While it may have taken years, with patience and perseverance, in the battle of the spices, Healthy Hoff wins!

    Keep Calm & Spice On!
    The Hoff


    Wednesday, April 24, 2013

    Spaghetti Sauce: Don't Burn My Heart!

    I love spaghetti, but the tomato-based, acid-rich sauce doesn't always love me back.

    To dodge the heartburn or acid reflux, add a whole Carrot to the sauce while simmering/cooking.  The Carrot will soak up the acid in the sauce like a sponge, the same way a whole Potato will soak up salt in a soup.

    Just remember to pitch the Carrot as it will taste like vinegar...yuck!


    Sunday, April 21, 2013

    Event: Cooking With Chef AJ in Cleveland

    Chef AJ is coming to Cleveland!!!


    Join Chef AJ, author of “UNPROCESSED – How to achieve vibrant health and your ideal weight” for an introduction to healthy food preparation.  Learn how to incorporate more fresh fruits & vegetables into your diet in ways that are easy, delicious and fun!!!

    Learn to make:
    • It's Easy Being Green Smoothie
    • Nutrient Rich Chocolate Smoothie
    • Fresh Almond Milk
    • 8-Minute Split Pea Soup
    • Quick 6 Fat-Free Salad Dressing
    • Hail to the Kale Salad
    • Nutrient Rich Smokey Black Bean Soup
    • Chocolate Fundue
    • Peanut Butter Fudge Truffles
    • Fresh Banana Ice Cream

    All 10 recipes are made from Nutrient Rich, plant-based WHOLE FOOD ingredients.  Absolutely NO PROCESSED or REFINED ingredients are used.  All recipes are sugar free, dairy free, cholesterol free, wheat free, Gluten-free, oil free and salt free.

    When: June 2, 2013 (Sunday)
    Where: The Healthy Girl's Kitchen Place: 20 Lyman Circle, Shaker Heights, OH 44122
    Time: 10:00am - 1:30pm
    Cost: $75 per person, $49 in advance

    Register now!


    Saturday, April 20, 2013

    Hoff's Crazy Asian Noodles

    Hoff's Crazy Asian Noodles
    Serves: 2
    meat-free, dairy-free, egg-free, oil-free


    Ingredients:
    • 6 oz Udon/Soba Noodles
    • 1 head of Broccoli (chopped)
    • 3 tbsp Cashews
    • Hemp Seeds (optional)
    Sauce
    • 1 Zucchini (rough chopped)
    • 3 tbsp Almond Butter
    • 2 Scallions (rough chopped)
    • Juice of 1 Lime
    • 3 tbsp Braggs
    • 3 tbsp Rice Vinegar
    • 1 tbsp Mirin (optional)
    • 2 tsp fresh/dried Ginger
    • 2 cloves of Garlic

    Directions:
    1. Bring a large pot of water to boil
    2. Cook Noodles according to directions on box
    3. Add Broccoli with 4 minutes left in cooking time
    4. Place Cashews in a sandwich bag and smash with the end of a glass; set aside
    5. Meanwhile in a mini-food processor, blend together all Sauce ingredients
    6. Drain Noodle & Broccoli, return to pot
    7. Stir in Sauce & Cashews
    8. Top dish with Hemp Seeds

    Hoff's Thoughts:  While you won't notice the Zucchini in the sauce, it will add body and sneak in another veggie.  Substitute Edamame for the Broccoli for something new & fun!


    Friday, April 19, 2013

    Event: Farm Fair


    A One Day, Crash Course in Planting Your Own Garden


    A 1-day crash course on how to plant your own garden. Each course will be taught by real farmers, both English and Amish.

    These producers will cover topics in four courses:
    1. Soils – understanding your soil, how to improve it, and what will grow in it
    2. Seeds – selecting the right seeds for your garden, when and how to start them, when and how to plant them
    3. Garden Maintenance – watering and fertilizing, identifying diseases and pests, and treating diseases and pests.
    4. Harvest and Post Harvest Preservation – when to harvest and how to enjoy your garden year round, including canning, fermenting, and freezing recipes from local chefs

    Each Course will be taught 4 times throughout the day. This event is designed for those to come and go; however, we guarantee you’ll have a great time if you stay all day!

    There will be lots of kids and family activities, including a farmer photo booth with props, composting demo, seed planting area, butter shaking station, face painting, and even an egg toss competition and seed spitting competition.

    This event is free to the public but we do encourage you to register online first. Anyone who registers is entered into a drawing to win a Free 2013 Fresh Fork Market Summer Share (Small).

    When: April 27, 2013 (Saturday)
    Where: Urban Community College: 4909 Lorain Ave, Cleveland, OH 44102
    Time: 9:30am - 4:00pm
    Cost: Free!

    More Info & Schedule!


    Thursday, April 18, 2013

    Easy Asparagus

    Easy Asparagus
    meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:

    • 1 bunch Asparagus
    • Onion Powder
    • Garlic Powder
    • Sea Salt

    Directions:
    1. Move oven rack up to be directly under Broiler
    2. Preheat oven to 450 degrees on the Broiler setting 
    3. Snap the end of one Asparagus to determine the cut point, chop off the woody ends
    4. Rinse Asparagus in a cullender, leaving in the cullender sprinkle with Seasonings, toss to coat
    5. Lay Asparagus directly on oven rack and cook 10-15 minutes until tender, crisp

    Hoff Thoughts: The water helps the seasoning stick.


    Wednesday, April 17, 2013

    Hoff's Ginger Molasses Cookies

    Hoff's Ginger Molasses Cookies
    Yields: about 16-18 cookies
    dairy-free, egg-free, oil-free, soy-free


    Ingredients:
    • 1 tbsp. Chia Seeds
    • 3 tbsp. Water
    • 2 1/2 cup Whole Wheat Pastry Flour
    • 1/2 cup White Sugar
    • 1/2 cup Brown Sugar
    • 1 tsp. Baking Powder
    • 1/2 tsp. Baking Soda
    • 2 tsp. ground Ginger
    • 1 tsp. Cinnamon
    • 1 tsp. Sea Salt
    • 1 cup Applesauce
    • 1/4 cup Molasses
    • 2 tbsp. Sugar (reserved)

    Directions:
    1. Preheat oven to 350 degrees
    2. Mix Chia Seeds & Water, allow to sit for 5 minutes until gelled
    3. Whisk together Flour, White & Brown Sugars, Baking Soda, Baking Powder, Ginger, Cinnamon & Sea Salt
    4. In a smaller bowl combine Applesauce, Molasses & Chia Seeds
    5. Gradually mix into Dry Ingredients
    6. Using a scooper, drop batter onto a non-stick baking sheet (2" apart)
    7. Sprinkle cookies with reserved Sugar
    8. Bake 10-12 minutes

    Sunday, April 14, 2013

    Hoff's French Toast

    Hoff's French Toast
    Yields: 1 loaf of bread
    dairy-free, egg-free, oil-free, soy-free


    Ingredients:
    • 1 loaf of Sourdough Bread (or whole grain bread of choice)
    • 1 cup Almond Milk
    • 1/2 cup Apple Sauce
    • 1 tbsp Vanilla Extract
    • 1 tsp Cinnamon

    Cinnamon Glaze (optional)
    • 2 cups Powder Sugar
    • 3 1/2 tbsp Vanilla Almond Milk
    • 2 tsp Cinnamon

    Directions:
    1. In a medium bowl, whisk together all ingredients
    2. Soak each side of the Bread in the mixture
    3. Brown each side in a non-stick pan over medium-high heat
    4. In a small bowl combine Powder Sugar, Milk and Cinnamon until a glaze is formed, drizzle over toast for a Cinnabon explosion!

    My2Cents:
    While you're not likely to taste the Apple Sauce, it does an excellent job preventing the toast from sticking to your non-stick pan!


    Friday, April 12, 2013

    Minute Meditation

    Where I am...

    By night, I am The Healthy Hoff, but by day, I am corporate girl.  This means my days are typically filled with meetings - sometimes up to six a day!

    And despite my total disregard for time - don't wear a watch, never carry my phone, won't even set my clocks when the power goes out - I am constantly the first one in the meeting room, waiting... 

    Where I think I am...
    This used to make me uncomfortable, until I turned those wasted minutes into something beneficial for me!  Now, I purposely arrive 2 minutes early to every meeting and I use that time to meditate. 

    I sit with my back to the door so I can hear approaching footsteps and so that no one walking by thinks I that am sleeping.  I focus on the white noise that is ever present and zone out.  As soon as someone enters, I come back to the present refreshed and ready to go. 

    Two minutes may not seem like a lot of time, but multiply that by six meetings and I've meditated for 12 minutes!  This is a lot better than my typical zero minutes, since I still can’t still my mind long enough.  Who knows, this practice could actual help me become a professional meditator.

    Namaste
    The Hoff


    Thursday, April 11, 2013

    Is My Acidophilus Alive?


    I have pondered this question many times...

    Acidophilus is the scientific term for Probiotics.  And we all know we need Probiotics regularly thanks to all those Activia commercials.  But in reality, you would need to eat one pound of yogurt a day to get the recommended daily allowance.

    Instead, it's best to get your Probiotics in supplement form since the amount needed to be beneficial is so high.  A quality Probiotic supplement will contain around 50 BILLION organisms per dose, with 10 strains of beneficial bacteria.  

    Probiotics contain live microorganisms (Lactobacillus acidophilus, L. plantarum, L. salivarius, L. bulgaricus, L. casei, L. bifidus, and others) - billions of them!  This is the healthy bacteria, AKA, Flora that we need in the gut to keep things balanced in the body (ahem - yeast infections).  This healthy Gut Flora keeps us from getting sick and overall out of whack.  Sadly, these little guys start to die off about as soon as they are produced.  This death can be sped up by how the supplement was shipped, stored (in fridge (ideal)/on shelf) and you never can tell how long those little bottles have been sitting on the shelf.


    So how do you know if those little buggers are still alive in there?


    Dr. Michael Klaper, practitioner of preventative and nutritional medicine, has this nifty little trick to find out:

    1. In two bowls, pour 1/4 "milk" (soy, cow, etc.)
    2. In one bowl add 1 tsp of the Acidophilus/Probiotic powder
      1. Crush tablet into powder
    3. Keep bowls at room temperature overnight
    4. In the morning, compare the two bowls
      1. The Probiotic bowl should show signs of the milk curdling, a film of yogurt, bubbles of carbon dioxide or smell like sour milk
        1. If any of the above is present - IT'S ALIVE!!!
    5. If there is no noticeable difference, allow to sit out one more day
      1. Still nothing?  Get your money back!

    Keep in mind that a round of Antibiotics can completely wipe out your healthy gut bacteria.  For this reason it is crucial to follow-up a round of Antibiotics with Probiotics because it takes the body forever to replenish on its own (something your MD fails to mention).  If you want to continue your Probiotic usage while on Antibiotics, be sure to space them out (one in the morning, one in the evening), because the Antibiotic will kill off your Probiotic immediately when consumed together - it is their job to seek & destroy all bacteria after all...

    Keep it Healthy!
    The Hoff


    Source:
    DoctorKlaper.com/Questions & Answers - Acidophilus



    Wednesday, April 10, 2013

    Seasonal Eating: Spring

    She's trying Ohio.  Spring is almost upon us, she's just not quite ready to go prime time.  Payback for last year's splendor, I suspect.

    Nonetheless, it's time to readjust our palettes and plates to reflect this season of new beginnings.  Spring is the time to lighten up, detox and support the liver.

    “Everything is green and light, and that’s how we should be eating.  Sprouts, leafy greens, cereal grasses, and juices not only reflect the outward-moving, expansive qualities of spring, but also tonify the liver, the central organ of spring, making it easier to purge toxins that may have accumulated over the winter.  Lightening the body’s load also can free up energy," - says Rebecca Wood, author of The New Whole Foods Encyclopedia.

    To Detoxify:
    • Eat more raw & sprouted veggies, seeds and grains
    • Soak grains and beans overnight before cooking
    • Cook veggies for shorter times and at higher temperatures or lightly steam
    • Increase sour (lemon/lime, vinegars) and bitter flavors
    • Eliminate heavy foods like cheese and meats

    Farmer's Markets are beginning to dust off their tables, hit up a few and stock up on these delights.


    Spring Foods:
    • Apricots (end of spring)
    • Asparagus
    • Artichokes
    • Arugula
    • Beets
    • Cabbage (end of spring)
    • Cherries
    • Cilantro
    • Dandelion Greens
    • Eggplant
    • Greenhouse Tomatoes
    • Herbs
    • Kale
    • Kiwi
    • Mustard Greens (end of spring)
    • Parsley
    • Peas
    • Radish
    • Rhubarb
    • Scallions
    • Spinach
    • Sprouts
    • Strawberries (end of spring) 
    • Turnips
    • Turnip Greens
    • Watercress
    • Young Chard

    Cooking:

    April showers, bring May flowers.  To balance out all that cold rain, turn to warm, dry cooking methods - think toasting, baking, and grilling.


    Awaken your inner Spring!

    Keep It Seasonal!
    The Hoff

    P.S. If you're plagued with seasonal allergies, check out this tip!

    Seasonal Eating: Fall, Winter, Summer


    Sources:
    http://deliciousliving.com/lifestyle/beginner-s-guide-seasonal-eating?page=2
    http://eatingforevolution.blogspot.com/2009/03/spring-eating.html

    Tuesday, April 9, 2013


    Event: Power of Your Plate

    Power of Your Plate
    Hosted by S.A.V.E.
    (Students Advocates for 
    Veg Ethic)


    Listen to Anya Todd, as she enlightens us about plant-based diets and how they can be beneficial to YOU!

    There will also be FREE FOOD! (First come, first serve.)

    Food samples come from Pure and Supreme Cuisine, a vegan African-style restaurant, located in Colonial Marketplace on Euclid.

    Anya Todd, our guest speaker, "is a licensed, registered dietitian specializing in vegan nutrition. A graduate of Case Western Reserve University, Anya completed her internship at the Cleveland Clinic. Anya has worked in every facet of nutrition - community, research, clinical & is now focusing on private practice."


    When: April 18, 2013 (Thursday)
    Where: Cleveland State University (Student Center Atrium, First Floor):
    Time: 7:00pm - 10:00pm
    Cost: Free!

    More info!


    Monday, April 8, 2013

    Hoff Hit: Save The Blade

    Never gather chopped up food with the blade of your knife (we're all guilty) - this action will dull the blade.

    Instead, turn the knife around and use the back or use your scrapper!

    Sunday, April 7, 2013

    Event: Bike the Cleveland Metropark Zoo!!!

    Wild Ride At The Zoo!
    A Safari On Two Wheels!
     


    Ride your bike inside Cleveland Metroparks Zoo at Wild Ride.

    Wild Ride is an after-hours event offering visitors the opportunity to cruise the Zoo on their bicycle! Animals will be out on exhibit and exhibitor booths will be set up on the Welcome Plaza.

    The bike community in Cleveland is exploding and in keeping with the Zoo’s mission to connect people with wildlife, we’re inviting the members of this growing community to see the Zoo on two wheels rather than two heels. No other zoo in Ohio has an event like this!

    The event also promotes the role bicycling can have as part of a healthy, active lifestyle and how it can help you reduce your carbon footprint.

    Rent A Bike For the Night from The Bike Rack. Your bike will be ready and waiting for you - and your Wild Ride - at the Zoo! Call (216) 771-7120 to snag your bike seat! The number of bikes available for rent is limited.


    When: May 4, 2013 (Saturday)
    Where: Cleveland Metroparks Zoo: 3900 Wildlife Way, Cleveland, OH 44109
    Time: 5:30pm – 8:30pm
    Cost: $12

    Wild Ride at the Zoo is a rain or shine event.

    Purchase Tickets!

    More info!

    Print the Waiver


    Saturday, April 6, 2013

    Hoff Hit: Use This To Thicken A Sauce


    Using your Mini Food Processor to whip up a quick sauce or dressing?

    Throw in a chopped up Zucchini for a low-fat way to give it some body and sneak more veggies in!!!


    Friday, April 5, 2013

    Diner Eating Vegan Style



    Prior to becoming Vegan, one of my favorite things to do was to research area Diners and frequent them for breakfast.  Even on vacation, breakfast was always at a Diner, no matter how far we had to venture.

    So when, I became Vegan, this hobby ended because I just couldn't figure out a way to make it work.  In fact, while traveling, I have found it much easier to just get a hotel room with a fridge, hit a local grocer and stock up on breakfast staples.

    Recently, however, I found myself with a breakfast dilemma.  I had to eat out and my choices were Bob Evans, Perkins or a Diner.  I rolled the dice and took my chances with the Diner.  To my delight, they were quite accommodating.  While there was nothing on the menu that was vegan, I worked with what they had a created my own breakfast as we Vegans often need to do.

    My Vegan Diner Breakfast:

    • Whole Wheat Toast, Dry with Jelly or Honey
      • Dry tells the cook that you don't want butter, just toasted bread
    • Hash Browns, Dry
      • Dry tells the cook that you don't want the browns cooked in oil or lard
    • All the Veggies (mushrooms, peppers, onions, tomato) from the Vegetable Omelet sautéed
      • In other words, hold the egg

    I just asked them to throw everything on a plate and I'll take care of the rest.  This is what I ended up with:



    It was heavenly!  I stirred everything together, topped with a little Mustard and had a rather healthy, Vegan breakfast at what is typically referred to as a "greasy spoon".  Even the waitress was impressed with my meal and my ingenuity.

    So with a little tweaking, even a Diner can be vegan-friendly!

    Keep it Healthy!
    The Hoff


    Thursday, April 4, 2013

    Event: Dinner & Bikes in Cleveland!



    Bike Cleveland invites you to this traveling roadshow of food and bicycle activism. Attendees will enjoy a gourmet vegan and gluten-free buffet by Joshua Ploeg, participate in an interactive presentation about transportation equity by Elly Blue, and watch a near-complete excerpt from Joe Biel’s forthcoming documentary, Aftermass, a history of bicycle activism in Portland.

    The tour is traveling with a food-and-bicycle-themed pop-up bookstore and authors will be available to chat and sign books after the event.

    This event will serve as a call to action for advocates to get engaged with the local bike movement while giving an open forum for talking everything bikes.

    When: May 9, 2013 (Thursday)
    Where: Old Stone Church91 Public Square, Cleveland, OH 44113
    Time: 6:30pm - 9:30pm
    Cost: $16.37

    Pre-register!

    More info!


    Wednesday, April 3, 2013

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    Food Allergies & The Grieving Process

    I used to think that the grieving process was reserved for mourning the death of a loved one.  Then I learned that this process applies to being diagnosed with an illness: chronic, incurable or terminal.  In reality, the grieving process can occur for any kind of loss - big or small.

    Just recently, I have come to realize that grieving can accompany the diagnosis of a food allergy, intolerance or sensitivity.  Because when one receives such a diagnosis, it's inevitable that you will need to let go of that food - no matter how familiar, comforting or engrained in one's life.

    The 5 Stages of Loss & Grief:
    1. Denial
    2. Anger
    3. Bargaining
    4. Depression
    5. Acceptance
    These stages don't necessarily happen in order, everyone and every circumstance is different.  Not everyone will go through all five stages.  Stages can be revisited.  Sometimes stages can occur at the same time: denial & anger, depression & acceptance, etc.  And sometimes, it can take years to get through the process - if ever.

    I have many food allergies and have gone through the grieving process with each diagnosis, even though at the time I had no idea I was doing so.  Now that I recognize it, it makes it no easier to deal with, but at least I better understand my thoughts and behaviors.

    Four years ago, I was diagnosed with a soy & gluten allergy.  Although I sought diagnosis, that made it no easier to accept.  At that time in my life, I was going through radical changes, mostly beyond my control and I opted to deny the diagnosis.  Not because I didn't believe it, I just couldn't handle it.

    Fast forward four years...I'm finally pass the denial stage and right into acceptance & anger, with a little bit of depression thrown in for fun.  I'm finally paying attention to the symptoms that have been plaguing me and accepting the connection to my soy & gluten intolerance.  You see, four years ago I was handed a bomb shell, I was diagnosed with an animal protein allergy - that if ignored, would have dire consequences.  While I had gone vegetarian by choice years prior, that choice was stripped away and I now had to abstain from all animal-derived food or ingredients.  While the benefits far outweighed being chronically ill, the loss was no less severe.  I never denied this (some things you just know), I never bargained, I didn't even get depressed, although I have had a private pity party from time to time.  I simply went straight from acceptance to anger and frankly have remained there ever since.

    And this is where I find myself yet again.  Anger.  I'm pissed off that I now have to remove two more food groups from my diet, just because my body can't handle them.  I'm angry that I can't eat like everyone else.  I'm angry that I have to find new meal solutions to replace the meals I have grown to love.  I'm angry that I can't make a vegan version just as good as my mom's chili!  I'm angry that being in any social situation with food just got that much harder.  And I'm angry that I have to constantly explain & defend myself to those around me: friends, family, co-workers, waiters/waitresses...like I'm doing this just to be difficult. 

    But from that anger comes a sense of empowerment.  While I can't control how my body reacts to certain foods, I can control the food I consume and thereby stop the damage.  So while, I am mourning the loss of delicious gluten filled bread and veggie soy burgers, I find solace that I am once again helping my body heal and repair itself and thereby reaping the benefits of my sacrifices.

    The Hoff

    Source:
    http://psychcentral.com/lib/2006/the-5-stages-of-loss-and-grief/


    Tuesday, April 2, 2013

    You're Going to Live Over 100 Years!


    I don't know that for sure, but researchers are suggesting that this age might be the new norm.  As of today, there are over 70,000 people over the age of 100 and more on the way!

    Check these facts out:

    In the 1800's life expectancy was 35 years
    In the 1900's life expectancy was 47 years
    In the 2000's life expectancy is 77 years

    Sensing a pattern?

    Ok, these life expectancies are for the average person - someone eating the Standard American Diet (SAD) and not doing much to foster their health.

    Now lets do a little math:

    Start with 77 years and add the following years, when applicable:

    +6 yrs - non-smoker
    +6 yrs - >1 drink per day
    +6 yrs - BMI between 19 -24
    +6 yrs - exercise at least 7 hours per week
    +3 yrs - for being a woman
    +3 yrs - for being a married man
    +1.5 yrs - not using street drugs

    If you can say yes to all but one of the above, your life expectancy jumps to around 106!  Wonder how many years can be added for following a whole foods, plant-based, oil-free lifestyle?!?!

    The United Nations estimates that there will be over 4 million centenarians worldwide by 2050.

    Can we say, up your 401K contributions?

    Keep it Healthy!



    Source: Life Beyond 100