Lately, I’ve been tweeting with @ShopOrganic, a tweeter with a website full of great organic items for every part of your life.
We were talking about spaghetti squash recently and I learned that sprinkling a little nutritional yeast on something that bakes in the oven will produce a “cheezy” taste without the dairy products and all of their fat, cholesterol, and calories.
Nutritional yeast flakes contain 18 amino acids (forming the complete protein) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction.
The ShopOrganic site says: “It has a cheesy nutty flavor. Use it as a condiment for rice, vegetables and popcorn. Add it to gravies and sauces. You can even add it to your cat or dog’s food to help eliminate fleas and promote a healthy coat and good general nutrition.”
Be warned that some brands may contain wheat, so read the labels if this is an issue for you.
I’m thinking of heading over to my natural grocery store to pick up some nutritional yeast today or tomorrow, since I’ve got a spaghetti squash sitting on my counter at home, waiting to be cooked and enjoyed. I’ll let you know how it turns out!
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This came across my Twitterstream recently and I thought it worthy of sharing. Meghan Rabbit gives a boatload of ways you can trim your budget without sacrifcing essentials in your lifestyle such as organic foods, workouts, or massages. (Meghan is a senior editor at Natural Solutions magazine.)
Some of my favorites include:
– Barter for goods. Meghan trades writing a monthly newsletter for unlimited yoga classes at her local studio.
– Stop buying bottled water. I fully agree. I live for my Nikken water filter and use it fill PBA-free water bottles. I just found some great new, shatterproof pba-free water bottles at King’s Soopers for 15% off. I got one for each family member for only $3-5 each.
– Make your coffee at home. I don’t know about you, but I gave up my $4/day Starbucks habbit years ago, early into the budget crisis. Either I bring my own coffee (organic, free trade, of course!) in my travel mug, or I get a small cup of decaf (less than $2) and savor it. Sigh. We must all make sacrifices in these times.
We already knew that the odds of having an MS exacerbation were low during pregnancy, but this is the first study to assert that the protection lasts during the breasfeeding stage. The 3-6 months post-partum period have traditionally been a time of increased risk for MS activity, and the study confirmed that 87% of those who did not breastfeed did indeed have a relapse.
It makes me think about my own post-partum experiences. With my first one I never made very much milk and by the time he was 6 months old he preferred a bottle to the breast hands-down.
With the second one, I got smarter. Immediately after the birth I began taking Motherlove More Milk Plus Alcohol Free drops with fenugreek herb to increase my milk production, and within days I had so much that it was spraying out of my nipples at the sound of her cries. Unlike her brother, she insisted on nursing until 22 months, when I was so over it that I was desperate to wean. If she had her way, I’m sure she’d still be nursing at 4!
I always thought I was just “lucky” to have come through two births without any MS indications, but now I wonder if it was the breastfeeding that protected me. In the study, most of the women who chose not to breastfeed did so in order to re-start their injectable MS therapies sooner.
I did a lot of research into this when I was pregnant. What I found was that the MS therapy I was on at the time, Copaxone, dissolved into basic amino acids when it hit the bloodstream, so there was not any intact medication available to come through the breast milk to the baby. Additionally, the molecular weight of Copaxone as it was injected was too large to be excreted through breast milk.
With this knowledge in hand, I felt comfortable re-starting Copaxone treatments as soon as my milk came in, after the colostrum period, and continuing treatment while nursing, which I did. I do not think this would have been wise to do had I been on an interferon-based therapy such as Betaseron or Avonex, and I’m certain I, too, would have been counseled not to breast feed had that been the case.
So, now we see that breastfeeding is better protection for a new mother with MS than any of the chemical therapies. It makes total sense to me because the human body is a wonderous mechanism with the number one goal of survival and self-preservation.
Too little, too late? It would have been nice if they had been doing their job in the first place and we could be certain that the food sold in this country was safe to eat before people had to get sick and die from filthy processing plants. Don’t you think?
Our local grocery chain had a special for Valentine’s Day: 4-oz lobster tails for $4.99 each. I jumped on them and decided to toss them into a Glorious One-Pot Meal. It was so delicious, I decided to call the recipe Downeaster Lobster Tails, because it reminded me of the campus-wide lobsterbakes of my college days up in Maine. Mmmmm…. Good times and good food!
Downeaster Lobster Tails
Shellfish like lobster, shrimp, and crab, turn out best in Glorious One-Pot Meals when they are raw and frozen going into the pot. This makes it easy to do what I’m best at: not thinking ahead to remember to thaw anything!
Even though this recipe is not in the new cookbook, my Twitter friends thought it sounded intriguing, so I’m sharing it here. Look for it to turn up in the next cookbook, whenever that may be!
Downeaster Lobster Tails (serves 2)
3-6 cloves garlic, minced
10-12 fingerling potatoes, scrubbed and diced (I used a mix of purple, yellow, and white potatoes)
2 4-oz lobster tails
1/2 lemon
sea salt and pepper, to taste
12-15 Brussels sprouts, halved from pole to pole
2 carrots, scrubbed and sliced into coins
8 oz. frozen corn kernels
1 stalk celery
2 3″-sprigs fresh rosemary
1. Preheat oven to 450F.
2. Spray inside of cast iron Dutch oven and lid with olive oil.
3. Scatter garlic across the base, followed by the potatoes. Set the lobster tails on top and lightly season with salt and pepper. Squeeze some lemon over all.
4. Load up the rest of the pot with Brussels sprouts, carrots, and corn. Set the celery stick on top along with the rosemary. Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.
Note: Although I included a celery stalk in the pot for the amazing flavor it imparts, I personally am not a big fan of eating celery and removed it before serving and eating. However, if you like to eat celery, then by all means gobble it up! I just thought I should explain why the celery is not in the photo here. 🙂