If you recall, I recently wrote a raging tome about a Cancer Survivors Picnic where the Central Indiana Cancer Center served charcoaled Hot Dogs and Hamburgers to celebrating participants. The road to hell is paved with good intentions..
Well, yesterday I receive a lovely, supportive letter from two health care employees who participated in a walk to benefit Heart Research and the American Heart Association. "Following the walk, the had tables of KFC and doughnuts for the runners.", she bitterly complained. How insensitive can a group be, or is it denial?
My column is meant to educate. But to server food that causes heart attacks at a health walk and cancerous foods to survivors is as wrong as someone 75 wearing speed's.
Let's all wise up and not let money be our god. Found a food web site that punched my buttons:
http://www.seriouseats.com/talk/
Peace to All,
Chef Wendell
www.wendellfowler.com
Wednesday, January 9, 2008
Monday, January 7, 2008
Taboulleh with Orange Shrimp and Mint--TV TIME
Dear Kitchen Mavens:
Give this middle eastern dish a shot and it will quickly become and family treat.
The nutrition is off the scale as well as the bold flavors of the Mediterranean.
http://www.wishtv.com/Global/category.asp?C=1867
A new twist on an revered Syrian and Lebanese tradition that requires minimal cooking. Boiling vegetable stock for the bulgur is about all. Don't be chincy on the fresh parsley.
Bon Appetite
Chef Wendell
Give this middle eastern dish a shot and it will quickly become and family treat.
The nutrition is off the scale as well as the bold flavors of the Mediterranean.
http://www.wishtv.com/Global/category.asp?C=1867
A new twist on an revered Syrian and Lebanese tradition that requires minimal cooking. Boiling vegetable stock for the bulgur is about all. Don't be chincy on the fresh parsley.
Bon Appetite
Chef Wendell
Avocado: Another Look at it's Medicinal Virtues
The Avocado: Not for Sissies
Recently, I overheard a curmudgeonly man gripe to his wife that she had—gasp!—allowed the counter girl assembling his taco to add guacamole. “I don’t eat no green food!” he grumbled.
The avocado, like me, is an acquired taste just and often misunderstood. Balderdash! It’s brimming with the first-rate, healing, mono-saturated fats.
The Aztecs used the luscious avocado as an aphrodisiac. They called the avocado tree, "testicle tree." The Aztecs thought the fruit grown on 50 foot tree, hanging in pairs, resembled a male's testicles. In 19th-century sea-faring circles avocados were known as “midshipman’s butter,” because sailors spread them onto hardtack.
According to Eating Well Magazine, enough avocados are consumed on Super Bowl Sunday to cover the floor of an entire football field to a depth of nearly 12 feet.
In our home, they are served in slices with a touch of sweet Balsamic vinegar, fresh chopped garlic, sea salt and black pepper.
Throughout time, the avocado, a gift of the Universe, has not only been valued as a food rich in vitamin D and potassium, but for its medicinal and skin-soothing properties. Squishing mashed avocados into your hair might land you in the loony bin, but Prevention Magazine says this will add luster your hair.
Avocados contain 25 nutrients, including vitamin C, folate, vitamin E, vitamin D, fiber and unsaturated fats. The sodium-free orbs contain no trans-fats and are low in saturated fat. For health-conscious foodies, avocado oil is acknowledged as one of the healthiest of all food oils, with a high level of mono-unsaturated fat, the "good" kind that helps us to lower naughty cholesterol levels. When selecting, pick one the gives slightly to the touch and store at room temperature.
Avocados are outstanding sources of two beneficial antioxidants, beta-sotosterol and glutathione. Beta-sotosterol is a prescribed anti-cholesterol drug that interferes with cholesterol absorption.
Studies indicate glutathione can decrease risk of oral and pharyngeal cancer when it comes from fresh, raw produce. First Cold Press Extra Virgin Avocado or Coconut Oil will be the next “it” food ingredient. The avocado doesn’t begin to ripen until it is picked. Those found in grocery stores are either rock-hard or squishy as a sneaker full of mashed taters’. Place them inside a brown paper bag at room temperature for a few days until they respond to gentle pressure much like a peach. Ripe avocados can keep in the refrigerator for four to five days. Unripe avocados shouldn’t be chilled because they will never mature.
Peace, Love, and Understanding
Chef Wendell
Recently, I overheard a curmudgeonly man gripe to his wife that she had—gasp!—allowed the counter girl assembling his taco to add guacamole. “I don’t eat no green food!” he grumbled.
The avocado, like me, is an acquired taste just and often misunderstood. Balderdash! It’s brimming with the first-rate, healing, mono-saturated fats.
The Aztecs used the luscious avocado as an aphrodisiac. They called the avocado tree, "testicle tree." The Aztecs thought the fruit grown on 50 foot tree, hanging in pairs, resembled a male's testicles. In 19th-century sea-faring circles avocados were known as “midshipman’s butter,” because sailors spread them onto hardtack.
According to Eating Well Magazine, enough avocados are consumed on Super Bowl Sunday to cover the floor of an entire football field to a depth of nearly 12 feet.
In our home, they are served in slices with a touch of sweet Balsamic vinegar, fresh chopped garlic, sea salt and black pepper.
Throughout time, the avocado, a gift of the Universe, has not only been valued as a food rich in vitamin D and potassium, but for its medicinal and skin-soothing properties. Squishing mashed avocados into your hair might land you in the loony bin, but Prevention Magazine says this will add luster your hair.
Avocados contain 25 nutrients, including vitamin C, folate, vitamin E, vitamin D, fiber and unsaturated fats. The sodium-free orbs contain no trans-fats and are low in saturated fat. For health-conscious foodies, avocado oil is acknowledged as one of the healthiest of all food oils, with a high level of mono-unsaturated fat, the "good" kind that helps us to lower naughty cholesterol levels. When selecting, pick one the gives slightly to the touch and store at room temperature.
Avocados are outstanding sources of two beneficial antioxidants, beta-sotosterol and glutathione. Beta-sotosterol is a prescribed anti-cholesterol drug that interferes with cholesterol absorption.
Studies indicate glutathione can decrease risk of oral and pharyngeal cancer when it comes from fresh, raw produce. First Cold Press Extra Virgin Avocado or Coconut Oil will be the next “it” food ingredient. The avocado doesn’t begin to ripen until it is picked. Those found in grocery stores are either rock-hard or squishy as a sneaker full of mashed taters’. Place them inside a brown paper bag at room temperature for a few days until they respond to gentle pressure much like a peach. Ripe avocados can keep in the refrigerator for four to five days. Unripe avocados shouldn’t be chilled because they will never mature.
Peace, Love, and Understanding
Chef Wendell
Friday, January 4, 2008
Anti-biotics vs. Pro-Biotics: a Balance
What a glorious day to be alive. We live in a beautiful world.
My thought for you today is: If an allopathic physician prescribes you an antibiotic and you take it as prescribed, shouldn't the physician eventually prescribe a Pro-biotic? The balance of good and bad bacteria in the GI tract is exceedingly important to our overall health. After all, is this not wholesale genocide? Joking of course.
If we treat the body as a whole, then this should be dental protocol. Replace what you destroy.
A Dental instructor once told me that it takes your GI tract one year to replace the balance of good and bad bacteria. http://www.mayoclinic.com/health/probiotics/AN00389
I suggest going to your favorite health food store and purchase a bottle of Pro-biotic tablets for those times. Do not buy them unless the are refrigerated. My valvular heart is susceptible to bacterial infection from, of all things, specifically, the bacteria that live in my mouth. Now, doesn't brushing and flossing twice a day make more sense?
Who would have thought?
Happy Trails
Chef Wendell
My thought for you today is: If an allopathic physician prescribes you an antibiotic and you take it as prescribed, shouldn't the physician eventually prescribe a Pro-biotic? The balance of good and bad bacteria in the GI tract is exceedingly important to our overall health. After all, is this not wholesale genocide? Joking of course.
If we treat the body as a whole, then this should be dental protocol. Replace what you destroy.
A Dental instructor once told me that it takes your GI tract one year to replace the balance of good and bad bacteria. http://www.mayoclinic.com/health/probiotics/AN00389
I suggest going to your favorite health food store and purchase a bottle of Pro-biotic tablets for those times. Do not buy them unless the are refrigerated. My valvular heart is susceptible to bacterial infection from, of all things, specifically, the bacteria that live in my mouth. Now, doesn't brushing and flossing twice a day make more sense?
Who would have thought?
Happy Trails
Chef Wendell
Thursday, January 3, 2008
Career-Boost -Red Meat is Not Macho
Corporately speaking, long hours have become a badge of honor for some.
Forty hour weeks are relics of the past. Now American businessmen are putting in 50,60, and 70 hours a week to boost their careers.
At work, do you feel like you are mentally swimming through Jell-O? Are you cognitively challenged? Are your competition and peers sprinting past you? It might just be what you are or are not feeding your brain. You might be eating foods that are depleting your mind and body.
We need to understand that there are different systems within the body and that they work independently and together to form a functioning human body. Each system needs it's own group of vitamins and minerals.
The digestive system will be busy at work on your chewed-up Steak and Fettuccini lunch for the next few hours - or sometimes days - depending upon what you've eaten. This zaps your energy level.
Proper digestion, allows your body to obtain the essential nutrients and energy it needs from the quality of the food you eat. If you are going to eat that 'super sized' steak at lunch , then accompany it with an equal amount of fresh vegetables. Balance.
What can you do? Other than a brain transplant, the first step is to consciously put your health first. That means getting enough sleep, eating in accordance with our design, and getting daily, aerobic exercise.
Therefore, an executive needs to focus on whole foods and avoid junk, instant gratification cookies, and a candy bar for a burst of temporary energy.
I can help: http://www.wendellfowler.com/
Chef Wendell
Motavitional Speaker and Eating Coach
(317)-635-7006
Forty hour weeks are relics of the past. Now American businessmen are putting in 50,60, and 70 hours a week to boost their careers.
At work, do you feel like you are mentally swimming through Jell-O? Are you cognitively challenged? Are your competition and peers sprinting past you? It might just be what you are or are not feeding your brain. You might be eating foods that are depleting your mind and body.
We need to understand that there are different systems within the body and that they work independently and together to form a functioning human body. Each system needs it's own group of vitamins and minerals.
The digestive system will be busy at work on your chewed-up Steak and Fettuccini lunch for the next few hours - or sometimes days - depending upon what you've eaten. This zaps your energy level.
Proper digestion, allows your body to obtain the essential nutrients and energy it needs from the quality of the food you eat. If you are going to eat that 'super sized' steak at lunch , then accompany it with an equal amount of fresh vegetables. Balance.
What can you do? Other than a brain transplant, the first step is to consciously put your health first. That means getting enough sleep, eating in accordance with our design, and getting daily, aerobic exercise.
Therefore, an executive needs to focus on whole foods and avoid junk, instant gratification cookies, and a candy bar for a burst of temporary energy.
I can help: http://www.wendellfowler.com/
Chef Wendell
Motavitional Speaker and Eating Coach
(317)-635-7006
Wednesday, January 2, 2008
Cracked Wheat Never Had it So Good
Tabbouleh with Orange Marinated Shrimp
Serves 8
www.wendellfowler.com
In Syria and in Lebanon, where this classic dish originated, tabbouleh is often eaten by scooping it and wrapping the mix into Romaine lettuce leaves. Most Lebanese put tons more parsley in it, however. It’s up to you. The healing properties of parsley are often ignored in its boring role as table garnish: A bad rap. It is loaded with vitamins K, C, and A. Plus, it freshens your breath.
Various studies show mortality rates were 17 to 43% lower for individuals who consume one or more servings of whole grain per day versus those that ate few or no servings of whole grains. www.wholegrain.umn.edu/health/index.cfm(University of Minnesota whole grains web site)
The iron content is off the scale with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz).
Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028
1 cup of fresh orange juice
1 tbs. raw honey
½ tsp. sea salt
¼ tsp. cracked black pepper corns
1 pound of ‘wild’ shrimp
4 cups of water or vegetable broth
1 cup bulgur or cracked wheat
2 cups of slivered spinach
1 cup diced cucumbers
3 oranges, in sections
½ bunch of chopped fresh mint leaves
½ cup thinly sliced red onion
½ bunch of fresh parsley, chopped
Combine the first 5 ingredients in a large bowl and whisk well.
Add shrimp, cover and marinate in the refrigerator for at least one hour.
Combine hot water and bulgur in a large bowl and let stand for 30 minutes. Let it stand until bulgur is soft to bite.
Add the bulgur, spinach and remaining ingredients to the shrimp mixture.
Cover and marinate in the refrigerator for an hour.
Stir it up occasionally so the juices will not all gravitate to the bottom.
Serves 8
www.wendellfowler.com
In Syria and in Lebanon, where this classic dish originated, tabbouleh is often eaten by scooping it and wrapping the mix into Romaine lettuce leaves. Most Lebanese put tons more parsley in it, however. It’s up to you. The healing properties of parsley are often ignored in its boring role as table garnish: A bad rap. It is loaded with vitamins K, C, and A. Plus, it freshens your breath.
Various studies show mortality rates were 17 to 43% lower for individuals who consume one or more servings of whole grain per day versus those that ate few or no servings of whole grains. www.wholegrain.umn.edu/health/index.cfm(University of Minnesota whole grains web site)
The iron content is off the scale with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz).
Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028
1 cup of fresh orange juice
1 tbs. raw honey
½ tsp. sea salt
¼ tsp. cracked black pepper corns
1 pound of ‘wild’ shrimp
4 cups of water or vegetable broth
1 cup bulgur or cracked wheat
2 cups of slivered spinach
1 cup diced cucumbers
3 oranges, in sections
½ bunch of chopped fresh mint leaves
½ cup thinly sliced red onion
½ bunch of fresh parsley, chopped
Combine the first 5 ingredients in a large bowl and whisk well.
Add shrimp, cover and marinate in the refrigerator for at least one hour.
Combine hot water and bulgur in a large bowl and let stand for 30 minutes. Let it stand until bulgur is soft to bite.
Add the bulgur, spinach and remaining ingredients to the shrimp mixture.
Cover and marinate in the refrigerator for an hour.
Stir it up occasionally so the juices will not all gravitate to the bottom.
Tuesday, January 1, 2008
Curried Vegetable and Pineapple with Soba Noodles
Now that we've all cheated a mite, here is a great recipe for your personal roto-rooter Purg-Master 101.
This tasty and colorful Curried Turkey with Pineapple dish is brimming with nutrition, enzymes, and fiber to help keep the digestive track rolling along. Many Gastric problems are a result of fermentation going on inside your internal ecology. If you ate a steak and it sits in your 98.6 degree colon for 3 days, can you imagine? That's why you need to eat plenty of fibrous vegetables at the same time.
We are using Soba noodles made from Buckwheat, a fibrous complex carbohydrate related the Rhubarb family. The fresh pineapple contains a compound that will ease the pain of your arthritis to boot. The turmeric in the curry spice is also anti-inflammatory and assists in liver function. What more could you ask for? The Universe is generous.
Enjoy this easy to prepare recipe and try adding some wheat germ to the mix for additional fiber. I call it 'Colon Pow'
http://www.wishtv.com/Global/story.asp?S=7410344
Your body is your buddy.
Chef Wendell
http://www.wendellfowler.com/
This tasty and colorful Curried Turkey with Pineapple dish is brimming with nutrition, enzymes, and fiber to help keep the digestive track rolling along. Many Gastric problems are a result of fermentation going on inside your internal ecology. If you ate a steak and it sits in your 98.6 degree colon for 3 days, can you imagine? That's why you need to eat plenty of fibrous vegetables at the same time.
We are using Soba noodles made from Buckwheat, a fibrous complex carbohydrate related the Rhubarb family. The fresh pineapple contains a compound that will ease the pain of your arthritis to boot. The turmeric in the curry spice is also anti-inflammatory and assists in liver function. What more could you ask for? The Universe is generous.
Enjoy this easy to prepare recipe and try adding some wheat germ to the mix for additional fiber. I call it 'Colon Pow'
http://www.wishtv.com/Global/story.asp?S=7410344
Your body is your buddy.
Chef Wendell
http://www.wendellfowler.com/
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