"Forks Over Knives" Cures What Ails You.

Ultimate Fighter Mac Danzig gets protein from plantRip Esselstyn's firehouse lowered their cholesterolRuth Heidrich was supposed to die young (she didn't)

That Burger in My Fridge

I had a package of wonderful ground beef perfectly thawed and ready to throw on the grill tonight.  I thought about that meat throughout the

documentary film, "Forks Over Knives".  The beef is from Crane Dance Farms, a local spot with a great reputation and a farm that I'm just getting to know.

San'Dera Nation curedBut a nice, juicy burger wasn't the only thing on my mind when I walked into the theatre.

I also wondered ...

1.  Will the film address other potential underlying causes to disease as well as how our dietary choices effect our health?  (I'm talking, pesticides, chemical food additives, modern toxicity, anti-biotics, food allergies, factory farming, the "G-word"... you know, that stuff.)

2. Will I become so horribly militant after I see this film that I will lose all of my friends?

3.  Will this film tell me NEVER to eat a burger or a beloved steak again?

Knowledge Heals

Anthony Yen can "raise his flag" after multiple heart surgeries, and eating a plant-based dietAs the film began, my questions and expectations became less important than the gentle, intelligent research of Dr. Colin Campbell, a nutritional scientist at Cornell University and Dr. Caldwin Esselstyn, a top surgeon and head of the Breast Cancer Task Force at the Cleveland Clinic.  In different areas of the country and the world, these two men asked the same question, "Why do these diseases exist in the first place?"  They found that in the answer to THIS question lies the cure.  Diet.

When you see Forks Over Knives, you might walk away, not militant, but inspired.  You might also have a huge craving for  vegetables (I did).  You will definitely have more respect for your own body.  You will have a better understanding of your body's ability to heal itself and why the wonderful world of vegetables can help us all heal. 

On the fip side, doubts about the pills in your cabinet and that surgery you are about to have will creep in, too.  Credible evidence by credible physicians and researchers will give you that doubt, not cheesy, manipulative scare tactics.  

The evidence was most strongly presented in a group of people that the film followed (some of whom are pictured above).  I won't spoil it for you - the results are dramatic and worth seeing on the big screen yourself.  You will also hear pieces of information that are quite fascinating.  For instance, one of the first indicators of heart disease is erectile dysfunction.  Who knew?  Eat plants, and as Anthony Yen puts it, "your flag will raise" without a problem, even into your 70's.  Fireman Rip Esselstyn, author of "The Engine 2 Diet" said it best as he climbed up the fire pole using only his arms, with the chant, "Real. Men. Eat. Plants." 

What Our Mothers (or the USDA) Didn't Tell Us

My lunch after seeing the movie.The film also offers a glimpse into the power of marketing.  We all grew up with the USDA food pyramid and TV ads telling us that a dairy is the "only" source of calcium, that meat is the "only" source of protein; and now, that high fructose corn syrup is the same as sugar (and that it is actually good for you).   The film debunks these theories with some interesting science and quick insight into politics.  The truth is, that hIghly saturated foods with mostly fats and sugar cause food addictions.  They also change our palates and destroy our bodies' healing abilities.

My diet is pretty darn healthy and includes mostly plants.  I feel much better when I eat my greens and lots of them.  But Forks Over Knives challenged my own assumptions and habits, as well.  Did I have that burger?  Oh yes.  And it was really good.  But I'm going to rethink the frequency with which I consume red meat, and meat in general, and explore more deeply other protein sources.

Look out vegetable aisle.  I'm comin' to get you.

About the Film

 For Movie Times in Grand Rapids visit:  http://www.amctheatres.com/GrandRapids/

Learn More About the Film:  www.forksoverknives.com

Watch a clip from Forks Over Knives:

Garden Organic: The Battle of the Blight

In the Beginning

It started last year with little black spots on my oregano.  I was surprised.  Maybe this plant (whose oils are usually powerful enough to resist anything) wasn’t getting enough sun.  But I was quite sure that Adam and Eve had never seen little black spots in their garden.  Then the spots spread to my precious mint and tarragon.   I did what the Internet told me to do and cleared out all of the infected leaves, bagged them and trashed them.  I started spraying every leaf with a mixture of apple cider vinegar and water every single evening.  It seemed to work.  But after a week of heavy rain and strong wind, the blight spores waved their little victory flag and left that discriminating corner of herbs.   It attacked the zucchini (dead quickly) and then spread to my prized tomatoes.  Those flippin' spots soon felled so many leaves that the tomato plants looked like their proverbial loin clothes had been ripped off – love apples exposed.  My rosemary and cucumbers even got it (and I’m not saying anything proverbial about the cucumbers).  

The spots didn’t affect any of the vegetables directly until late in the season.  But without leaf cover, the produce throughout the summer was thin at best.  My plants were prematurely balding and not in a sexy, high-testosterone kinda way. 

And my greens.  Oh my 10 different varieties of health-giving greens that were so bountiful in the past provided no garden-to-table salad last summer.  

Lessons Learned:  Tenderly Nurture

The Fulton Street Farmers' Market in Grand Rapids, MI
In past seasons, I’ve learned that if you plant a seed, it comes up miraculously bringing joy and love to all with appetites.  I have also learned that 25 zucchini plants can fuel a small restaurant for 3 months.  

This summer, I thought my lesson was about control because infuriating stuff happens that interferes with the miracle of food and sends you to the grocery store instead of the dirt behind your house.  But my lesson is really about nurture.  A little knowledge from the experts can help keep the love coming from backyard to table.  

I found my first lead at the Fulton Street Farmers Market in Grand Rapids, MI.

UnPesticidal Advice:  How to Control Leaf Spot

I had contacted several experts throughout the year and no one wanted to touch this one.  I almost gave up, dumped a bunch of manure on the land and left it for a year.  Or maybe forever.  But the gardening bug bit again this spring and I was so excited to play in the dirt that I simply I had to try.  

First Expert: Trillium Haven Farms

When I went to the Fulton Street Farmers’ Market a couple of weekends ago, I hesitantly picked up heirloom tomato and pepper plants.  Then I spoke to Trillium Haven Farm owners Anja Mast and Michael Vanderbrug.  We had a very interesting conversation and were kind enough to answer a few of my questions.

Rainy Day Advice From Michael VerBrug from Trillium Haven FarmsTheir Advice:  Build up the immune system of your soil.  Soil is like your own immune system and 75% of yours lies in your intestines.  Your intestines, like the soil, need a healthy balance of vitamins and minerals to absorb into your body.  Your intestines also need the right balance of friendly bacteria in order to digest those nutrients so they can be absorbed.  Maintain this delicate balance and you thrive.  

Plants need this kind of harmony in their soil’s immune system as well.  In my gardening life, I’ve learned that not all plants need the same mix of nutrients.  Some plants need more acidic soil where there is a lot of iron (like azaleas).  Some plants need more of an alkaline soil.  According to the National Gardening Association, tomatoes need a pH between 6.0 and 6.8. 

As Michael pointed out, if your plants don’t get enough of the specific nutrients they need, they simply can’t fight disease.

This is a concept that hits home for me, and for anyone whose own immune system has issues -- food allergy-related or otherwise.  Anja and I discussed plainly that we are what we eat – but not only because of the fruit or vegetables we put into our mouths.   We can truly benefit or suffer because of health of the soil from which our foodstuffs arise.  

So, good information, but how do you organically change the pH and nutritional content of your soil?

Second Expert:  Morgan Composting

Since you don’t know what you are going to get in your compost or aged manure from traditional companies, Michael recommended that I give Morgan Composting a call.  They sell completely organic, aged cow poo, worm casings… all kinds of earthy stuff for your garden.  They balance their products to enrich and maintain the health of your soil no matter what.  

I emailed Morgan’s and Alyson wrote me back.  Here is what she said:

First, our DairyDoo compost is a great start.  It will definitely get some good beneficial organisms in your soil to counteract the bad bugs...blight. I would apply it this year at a rate of 1/2 inch, over the entire garden.  This will ensure that the blight doesn't get into the walkways, and repopulate. If you did this, you will need about 2 yards (a pickup truck full).

Second, I would recommend using a summer foliar of fish Hydrosolate.  We use MultiBloom, which is real easy, and convenient to hook up to your hose. You can spray this once a week throughout the summer.   It is a fertilizer, but you would get more benefit from the essential oils, and also the minerals that fish has to offer.  It is also a systemic, and will go to work right away.  We sell those bottles for $12.95ea.

You can find these products at any of our fine local retailers, which are located on our website, www.dairydoo.com.

Third Expert:  Friends and Friends of Friends

I had also spoken to a coOrganic Heirloom Tomato and Pepper Plants from Trillium Havenuple of friends about their battles with blight.  Many gardeners are having this problem.  One person suggested lime (from limestone).  I asked Alysson about this at Morgan’s Composting.  She said that this might be helpful, as calcium can help in the battle of the blight, but the nutrients in the compost and oils in the fish Hydosolate will be the key.  She suggested getting a bag of high calcium (not dolomite, or high magnesium) lime.  The calcium content needs to be higher than the magnesium, because too much magnesium can cause a fruit rot in tomatoes.  So I picked up a 40 lb bag and spread half of it on the entire garden today.  If that goes well, we’ll do the other half.  It is supposed to be "non-toxic", and my dear father found me a pelleted version, so the dust was less annoying.  I didn’t wear a mask, but I would recommend doing so anyway.  Blagh.

Another friend of a friend battles blight in wet weather by dusting her tomato plants with powdered milk.  How interesting is that?  Since I have dairy allergies, I’ll stick with the lime.  This weekend, I’m hoping to start step two - building the immune system.  That is if I can get to the nearest Morgan’s retailer which will be a bit of a drive.   I bet it will be worth it.

Wish me luck!  Now go get your poo, then let me know about your gardening adventures and your battle with the blight.

Dairy-Free Butter For All

A Post by Audrey Depenbrook, Guest Blogger               (Thanks, Audrey!!)

As a Tender Foodie, with a severe dairy allergy, I’m always looking for ways to add that dairy-like richness to my food.

It’s been 9 years since any form of cow’s milk has touched my lips intentionally. If I had to pick something that I missed the most, you might expect me to say “cheese” or “ice cream”. However, something I missed the most was butter. Salty, creamy, delicious butter.

Think about it, butter has countless uses in the kitchen - it’s not just a condiment. It’s used endlessly in baking, we spread it on our toast and bagels, we use it to make a rue to thicken a sauce and much more.

Thankfully, the awareness of food allergens has been a higher priority of food manufacturers lately and there are many options for dairy free butter. I’ve found two that I love - and they’ve earned a permanent place in my refrigerator.

Earth Balance - Soy Garden

First up. Soy Garden - Earth Balance Natural Buttery Spread. It has a wonderful creamy texture, with just the right amount of saltiness. It’s a perfect everyday spread. I use this mainly on toast, on veggies and in sauces. It melts beautifully. I have even used it on popcorn, and made a clarified butter out of it. I also love using this spread in one of my favorite go-to quick meals, dairy-free macaroni and cheese (I’ll tell you all about that some other day).

Shed's Willow Run Margarine Sticks

When it comes to baking, I have another favorite. Shedd’s Willow Run Margarine Sticks. Because this product comes in sticks it’s much easier to measure than a spread that comes in a tub. Earth Balance makes their spread in a stick variety, but it doesn't seem to work as well in baking, it lacks the richness that Willow Run has. I’ve found that Willow Run sticks work as a great substitute for both butter and margarine and they haven’t failed me yet in any baking experiments.

Both manufactures have done a wonderful job in eliminating the “soy aftertaste” that so frequently accompanies many dairy-free products. They have also both labeled their products well - making it very clear which allergens the product contains and which allergens have been avoided.

If you’re a Tender Foodie that has to avoid milk due to an allergy or intolerance, go ahead and pick up either of these products and indulge yourself in the deliciousness of butter.

Earth Balance and Willow Run spreads can both be found in store at Meijer and at Wegeman's.

PLEASE NOTE:  Since the labeling on these products expresses that they are "non-dairy", but not expressly "dairy-free", we have a requested more information about the factory practices from Earth Balance and Shedd's Willow Run.  We will post any information that we receive.

UPDATE 6/7:  Willow Run is made without contact with any dariry ingredients.  Click here to read their statement.

About Audrey:

As a tender foodie for the past 9 years, I'm determined to find an exceptional substitute for every food I miss enjoying. 

I'm a mommy, cake-aholic and nonprofit guru. You can find me tweeting away @mommy_kinz.

Update on Tuesday, June 14, 2011 at 5:11PM by Elisabeth Veltman, The Tender Foodie

Just got a very nice response from Earth Balance about its processing practices.  Here it is:

Dear Elisabeth,

First, please accept our apologies for the delay in responding to your recent email.  Thank you for taking the time to contact us here at Earth Balance. We always appreciate hearing from consumers who care enough to reach out to us with their comments or questions.

All Earth Balance® products are dairy-free, gluten-free, lactose-free and vegan. All of our products are produced in gluten free facilities. 

We do manufacture in facilities that also produce spreads that contain dairy; however, our manufacturing lines are cleaned and sterilized prior to non-dairy product production since we have parve certification. 

Thank you for supporting Earth Balance® products. We hope you continue to enjoy our products for many years to come!


Sincerely,

Your Friends at Earth Balance

RECIPE: CEO Muffins (Maple Cornbread)

Food allergy info: gluten-, dairy, and soy-freeEvery spring I become a little maple syrup obsessed.  No offense to Aunt Jemima, but I used to abhor this amber liquid until I learned a valuable lesson:  the difference between the real thing and the processed corn-syrupy substitute that was so popular when I was a kid.   So, when I saw the bag of blue, stone ground corn meal sitting next to the maple syrup in the refrigerator I had a Eureka moment.  Muffins!

I brought a version of these muffins to my Grand Rapids Chamber CEO Roundtable group to give them a test run.  I love this group of business makers, because they are no nonsense leaders who are full of Eureka moments.  Plus, when it's time to make a decision, they don't linger, they just do it.  I named the muffins after them, because these muffins are equally "no nonsense".  They stand alone, no buttering up allowed.  They aren't too sweet but are super satisfying, and the recipe is decidedly quick to make and bake.   Besides, since the muffins got rave reviews from these hard-to-please folks (one on-the-go Prez said it is perfect to eat in the car - no crumbs), I simply had to name them CEO.

Secret Tip

Real maple syrup rocks and is a great replacement for sugar.  But, like chocolate, the maple needs something to add more depth when used in baked goods.  Coffee is the secret ingredient.  You don't actually taste the coffee, but there is just enough to round out the mapley flavors with the corn.  (Likewise, adding a little coffee to your chocolate dessert recipes adds an indescribable depth of flavor as well).

On a differrent note, try a touch of real maple syrup in your cup of coffee instead of sugar.  You don't need more than a drop of two, and Voila!  There is less sugar in your cup.   You will love me, you will thank me and you will add important trace minerals like zinc and manganese -- instead of empty calories to your java (and your bod).

Recipe

Free from:  Gluten, dairy, soy

Makes 12 muffins

Preheat oven to 400 degrees F.

Ingredients

1 & ¼ cups gluten-free stone ground organic corn flour (I used blue corn in mine, but Bob's Red Mill medium grind is great, but is processed in a factory that also processes soy and tree nuts, or Arrowhead Mills GF Organic Corn Meal is tested for gluten to 10 ppm.)

1 & ¼ cups of Jules Gluten-free All Purpose flour

(Jules is made in a facility free of the Big 8 allergens)

1 tsp. of sea salt

1 TBS of gluten-free aluminum-free baking powder

2 eggs

1 c. coconut milk (or almond milk)

¾ c. real, grade A maple syrup

2 TBS safflower oil (or coconut oil)

2 TBS brewed espresso or really good, strong coffee

Prepare a 12-cup muffin tin: pour a little of the oil onto a paper towel, then grease the inside of each little muffin cup.

In a large bowl, whisk together the dry ingredients (corn flour, all purpose flour, sea salt and baking powder).  Use a whisk so that the flours combine well without any of those unsightly lumps.  In medium bowl, whisk together the wet ingredients (egg, coconut milk, maple syrup,  oil and coffee).  Add the wet stuff into the dry stuff and stir until it is “just” mixed.  Wait 1- 2 minutes until the mixture firms up a little. 

Spoon into the prepared pan so that each cup is filled near the top.  Bake at 400 degrees Fahrenheit for 15 minutes (pretty much exactly).  The top of the muffin should be just firm.

Pop out of the tray to cool.  If you use paper muffin cups, wait until completely cooled before diving in so the paper comes off more cleanly.

Serve with anything grilled like steak or chicken.  Or simply consume with a cup of really good coffee.

Birthday BabyCakes in my Mailbox

When BabyCakes Bakery first came on the scene (or at least into my consciousness), I was about to move from my long-time home of New York City, so I didn't have the opportunity to try their phenomenal gluten-free baked goods made with organic, low glycemic and chemical-free ingredients.  But a dear friend came to visit me in Michigan 2 years ago with my then birthday wish in tow.  Gluten-free brownies from BabyCakes bakery.  We spent that May weekend in the famously historic Grand Rapids, Heritage Hill Area, then hiked the dunes at Saugatuck Dunes State Park, and then went to the Green Well Gastro Pub for a birthday dinner with friends.  For dessert, I pulled out those brownies that I saved (OK, I tried a few right away) to share as my birthday cake. The Green Well staff brought plates.  There may have been a candle.  Only one, mind you.

I was the only Tender Foodie at the table, and they were oohed and ahhed over by all.  Now, BabyCakes has three locations (New York, Los Angeles and Disneyworld) and they have two cookbooks.   Today, that same friend who brought towed my BabyCake treats onto the plane two years ago, just sent me both BabyCakes cookbooks.  I was so excited I simply had to tell you about it.

Its time to get baking.  And eating.  Birthdays aren't so bad when you get BabyCakes.