Living the WELL Life


Chocolate and Nuclear Reactors Are Good For You - by Bill Tara

At a recent workshop I gave in Scotland a woman proudly presented me with a newspaper article titled Hurrah! Red Meat is Good for Us After All.  She was very proud of this discovery. Here are some direct quotes from the article:  “A report demolishes the “myths and misconceptions” about meat saying that most people eat healthy amounts that are not linked to greater risk of disease. The author of the paper [and a member of the Meat Advisory Panel], Dr. Ruxton, said, “Many young women were iron deficient and should be eating more red meat. There is no reason to eat less red meat if you enjoy it.  You don’t need to eat meat every day; you can eat fish twice a week.”  Read more


Life As a Vegan Gym Rat - by Christina Pirello

When I began my macrobiotic practice 26 years ago, I was terminally ill.  Given six to nine months to live, training and fitness were some of the last things on my mind. I had always been fit: weight training was like breathing for me and as a teenager, I was a competitive swimmer. But with my diagnosis, I knew my lifestyle had to dramatically. I walked away from the foods that had helped make me sick, burning the candle at both ends at work and yes, my beloved gym. I was told by natural living experts that I needed to conserve my energy for healing, which made sense to me at that juncture in my life.    Read more


Oh Them Bones! - by Christina Pirello

May is Osteoporosis Awareness and Prevention Month. This epidemic, affecting both men and women, is largely preventable…and reversible. Did you know you get a brand new skeleton every 3-4 years? Cooking for your bones is delicious, rich and exciting…and you will stand tall and straight from your youth to your golden years!  Here's a tasty menu to get you started.

Menu
Mexican Black Bean Soup
Quinoa Salad with Almonds and Chia
Miso Braised Tofu with Garlic Sautéed Kale
Bitter Green Salad with Dulse Sprinkle
Sesame Hiziki Salad
Zeppole with Orange Glaze  Read more


Changing with the Seasons - by Frances Abrams

We finally have some spring-like weather in the northeast.  Although the calendar indicated that spring arrived weeks ago, the climate has remained cold and rainy here.  It has been difficult to shift to a lighter way of eating this spring when my body has been craving heavier foods to deal with the cold weather.  Read more


Connected to Everything - by Simon Brown

It is interesting to explore how connected we all are. Sometimes I feel so connected it is hard to know where my boundaries are. This usually happens when I feel happy, loving or accepting. Negative emotions bring back those feelings of having a boundary. When I think about it we are literally connected to everything.  Read more


My Story of Growing up Italian and Where It Got Me to Today - by Christina Pirello

My life began when I was 14. Okay, I was born fourteen years before that, but…   Read more


What's the Susan G. Komen Foundation Thinking? by Christina Pirello

As I write, I am trying to keep my all-too-famous ranting in check. May is upon us and with it, here in sunny Philadelphia, the May ‘Race for the Cure.’ My heart breaks for women struggling with breast cancer…and for their families, friends and loved ones. I pray every single woman finds her way back to health and that one of these days, we find the cure for this plague that is so cavalierly dangled in front of us.  Read more


Time for a New Standard - by Kenneth Dill

Why are we so fat? In America especially, but also in most of the more affluent western nations we have been getting bigger, heavier, and yes, FATTER! WHY? This phenomenon has been pondered for many decades and many many people have tried to answer this burning question. Even more have tried to capitalize financially on the lack of a definitive answer. The most common of these ‘answers’ have included in some way  too much fat, too much sugar, too much dairy, too many ‘carbs, too much meat, etc. A wide variety of those looking for “the answer” are trying to narrow it to something they can sell you in a pill or a diet or a super-food, even a psychoanalysis tape. Well here’s my two cents on the subject. We eat more (often way more) and move less (often way less) than previous generations. This statement is very true, but may be a tad over-simplified. So let explain in a little more detail.   Read more


A Newbie's Guide to Seasonal Eating and Cooking - by Christy Morgan

I recently contributed to JL's Vegan 101 Seriesand I wanted to share it with you all at Christina Cooks! For me, being vegan isn’t just about saving the animals (though that is the most important piece of the puzzle for me). When I make food choices, I consider the global impact and how it’s going to affect my mind, body, and spirit.  Read more


Agar Agar, Kuzu and Arrowroot, Oh My! - by Alicia Silverstone

If you’ve ever cooked a sauce or gravy from scratch, you’ve likely used a thickener. Perhaps the best-known and most easily accessible thickening agent is cornstarch. Derived from the endosperm of corn and then fermented, cornstarch is highly processed and not particularly nutritious. Arrowroot, agar agar (or kanten), and kuzu are all more natural thickening agents that you can substitute for cornstarch. Which one you choose depends on what you’d like to make! Read on for a breakdown of where each of these starches comes from, what they’re best used for, and what health benefits they offer.  Read more



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