Wednesday, July 29, 2009

White Foods; Not So Pure



White Foods

September 2009
Chef Wendell
http://www.chefwendell.com/

Deeply rooted in cultural tradition, our daunting eating journey embarks early in life. Americans eat a dangerously unbalanced diet high in processed foods saturated in white sugar, salt, fat and low in fruits, vegetables, whole grains, but plum full of 'white' stuff; substances harmful to our innards.


Growing up, life revolved around parishioners, choir practice and gluttonously delightful pitch-ins. A bustling battalion of Aunt Bea's scurried about, setting tables, preparing vats of coffee and cream while lace-topped buffet tables grumbled from the mass of multiple versions of white foods such as gravy, mac’ and cheese, stuffing, potato salad, mashed potatoes, Ambrosia, white bread, tuna and green bean casserole and desserts festooned with dollops of Cool Whip and butter cream icing. It’s too soon to digress, but somehow I missed out on the cosmic okey-dokey regarding the peccadillo of gluttony.


White, powdery MSG, Aspartame, Splenda, Sweet and Low, tallow, shortening, white chocolate, hot dog and hamburger buns, marshmallows, ice cream, protein powders, full-fat sour cream and cream cheese, candied yogurts, full- cheese, mayonnaise, tartar sauce, chipped beef gravy, Ranch Dressing and Alfredo Sauce fall into this pallid category.
Recently I watched a podgy 'man o’ the cloth' blissfully pleasing himself with a Grand Slam containing ham, bacon and sausage, fluffy biscuits and sausage gravy, fried eggs, pancakes, accompanied with an extra side of hash-browns asphyxiated in more unctuous pan gravy. Every year the average American’s digestive tract processes over 50 pounds of white marbled meats, hamburger and fat-trim into their temples even as authorities caution a diet heavy with meat diet causes colon and breast cancer, clogged arteries, Crohn’s, ulcerated colitis, obesity, gout, arthritis, adult onset diabetes and B.O.. He was dancing the polka on his holy temple
Of course no one can totally outmaneuver the ingredients in restaurant, processed and packaged ‘white’ food unless you meticulously read ingredient labels or interrogate your perky server. If you can’t identify the alien ingredients, look them up on the net. Product and menu labeling can be misleading. To be forwarded is to be forearmed.

Bless Uncle Ben’s heart. His good intentions went awry. The bran and germ his process removed are super sources of nutrients and fiber. White rice, AKA glucose, lacks even the fundamental nutrients even after 'synthetic enrichment.' No, this doesn’t mean completely avoiding white rice; opt for long grain basmati. Add some wheat germ, oat bran or ground flax seed.
As society reaches for another fizzy beverage from a vending machine, they may not be conscious the fructose portion of refined sugar is a building block for cholesterol, obesity and Metabolic Syndrome. A small amount of glucose which feeds hungry human cells is compulsory. Regrettably, cancer cells dig it too. Did you know just 10 teaspoons, the amount of addictive sugar in one soft drink, debilitates the immune system by 33%? Thirty teaspoons shut it down for an entire day, so it’s time to dose down in view of the looming, grey storm clouds of H1N1 suspended on the horizon.

Alternatively speaking, try Stevia, (Sweet Leaf Brand) Sucanat (sugar cane natural), Agave nectar, raw locally produced honey, real maple or brown rice syrup. Sucralose, Splenda, Truvia, Sweet and Low, maltitol, xylitol, and sorbitol are marginally unhealthy. There are voluminous studies indicting aspartame should not be on this planet. And, if you’ve had the unfortunate experience of eating too much alcohol sugar, you’re privy to the subsequent flatulence fiesta.
Man’s the only species on earth that drinks pure, white milk from another species. The Harvard Nurses' Health Study and an Australian study have found no protective effect of daily bovine milk calcium on bone loss. It’s more natural and effective to increase the intake of fruits and dark-green veggies, exercising and insuring adequate calcium intake from plant foods such as green leafy vegetables and beans, as well as calcium fortified cereals and juices. Consult a holistic professional regarding supplementation of a calcium, magnesium, zinc and vitamin D-3 combo. Any health food store has one on staff.

White salt freaks the heart and lungs. Its excess amplifies risk for high blood pressure, stroke, heart failure, kidney disease, diabetes, cataracts, brittle bones, asthma, dementia and untimely death. The American Heart Association says one teaspoon is safe. Americans consume three to five times what they need, making it transparent why we get ill.
AP white flour contains aluminum chloride, azocarbonamides (antifogging), benzoyl peroxide, calcium propionate, calcium sulfate, chlorine, nitrogen dioxide, potassium bromate, and isodate. The FDA allows coal-tar-derived vitamins to enrich the devitalized grain. It’s curious the enrichment of white flour and white bread was proclaimed ‘safe’ with little direct research.
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My gentle admonition is not to focus solely on white flour, white rice, dairy, sugar, salt, cream and potatoes, but the constellation of ‘edible food-like’ goodies prepared with them. Deferring disease, feeling young, vibrant with a fully functioning mojo are the most meaningful actions for the holy temple. Avoiding the funky white stuff is effective towards nurturing your family’s wellbeing.
Don’t cave in at the next Sunday-go-to-meetin’ food-orgy. The physiological and spiritual payoff is truly worth the effort and exhibits respect towards our Creator.

Monday, June 29, 2009

An Antidote for a BBQ 'Meat Festival'



Sweet and Spicy Summer Slaw


Abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world
July 4th is a traditional American meat-eating competition; a day when folks see who can eat the most meat. If you plan to inhale large quantities of ribs, burgers and hot doggies and then chase them down with gallons of ice-cold beer, wine, or cocktails, then it’s a very good idea to include a cruciferous side-dish to protect your innards and to flush out your exhausted liver.


Fortunately for your colon and prostate, it’s only once a year. Red meat is associated with colon and prostate cancer; however cabbage helps to prevent it.
Why and How? Meat combined with alcohol is very hard for your body to digest. Cabbage induces the production of Phase II enzymes in the liver, which binds to potential carcinogens and removes them from your body. That way, perhaps you’ll not feel so bad the next day.

Cabbage is also an excellent source of vitamin K & C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of vitamin B1, vitamin B2, calcium, magnesium, and vitamin A.


To balance your meat consumption and support proper digestion, serve this bold-flavored cabbage salad. We using Bok Choy, but you can use whatever cabbage you prefer. Fresh is best, however. Bags of pre-shredded cabbage have been setting around for a long time and have lost their nutritional oomph.


Sweet and Sour Spicy Slaw -serves 12
1/4 cup rice vinegar
½ tsp. toasted sesame seed oil
2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 cup slivered almonds
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
1 red pepper, sliced thin
2 scallions, thinly sliced

Instructions:
Whisk vinegar, oil, honey, mustard and sea salt in a large bowl until the honey dissolves. Add bok choy, carrots, red pepper, nuts and scallions; toss to coat with the dressing. Chill for a while then dig in.
Every body deserves a happy colon

Wednesday, June 24, 2009

Onions and Health



The Odoriferous Onion


Stinking News Brings Tears to the Eye

‘If an onion rings in the forest, does anyone cry”?

As odd, whiff, honk… as it, drip, wipe ...may seem to you, an onion a day keeps the doctor away. And you thought it was your breath.

The National Cancer Institute peeled away some layers to report the 19 tear-jerking pounds of fresh onion the average American eats per year, scallions, leeks, sweet onions, contain antioxidants help block cancer, lower cholesterol, and thwart a horde of degenerative diseases. These soil-dwelling culinary icons belong to the lily, amaryllis, and Alliaceae family. The 145,000 acres planted each year by the 1000 onion farmers of America make sure that each Americans gets their fair share. Libya boasts the highest per capita consumption of onions at 66.8 pounds consumed per person each year.


Apparently our ancestors were not too far off embracing the underground bulb as so much more than a lowly root vegetable. Paintings of onions appear on the inner walls of the pyramids of the Old and the New Kingdom. Mummies were discovered with antiseptic onions stuffed in their pelvic regions, chest, legs, and the soles of their feet and tearfully within the eye sockets. It was believed that the pungency and magical powers would prompt the dead to breathe again. You think? The Israelites lament their Spartan desert diet enforced by the Exodus, “We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks, and the onions and the garlic.” During hard times, onions prevent thirst and were dried then preserved for later use.


The Egyptians tallied 8000 aliments of which onions would relieve. Sixth century BC India wisely celebrated onion as a diuretic, food for digestion, the heart, the eyes, and the joints. In Roman times, Pliny the Elder, catalogued the Roman beliefs that onions cured vision, induced sleep, healed mouth sores, dog bites, toothaches, dysentery and lumbago: It had to be the antibacterial and antiviral properties of the healing onion, the edible bulb guards our health with vitamins B6, B1, Folic Acid, fiber, potassium, and selenium, along with Quercetin, an Antioxidants which delays or slows the oxidative damage to cells and tissue of the temple. Studies have indicated that quercetin helps to purge free radicals from our dark, inner ecology,
Onion, leeks and their other family members contain 25 magically active compounds which inhibit the growth of cancerous cells, combat heart disease, inhibit strokes, lower blood pressure, LDL, protects against cataracts, and incites the immune system.


The heroes are not simply the nutritious vitamins, but Alliums, which incidentally, are anti fungal and antibacterial.

Put a close pin your nose and start peeling! However, deep-fried, greasy, onion rings, regrettably, don’t count. Sorry.

How can I keep my breath fresh?
· Chew on fresh parsley, but check a mirror before smiling
· Remember Chlorettes Gum and the green tongue?
· Chew on a citrus peel, anis or dill seed.
· Slowly chew on a fresh apple. This also reduces cavities!
· Munch on roasted coffee beans.
· Rinse your mouth with equal parts lemon juice and water. Pucker up!
· Go suck a cinnamon stick or a clove.

Perhaps, we should un-pucker a bit and get over the misunderstood odor and focus the glorious, health enhancing, distinctive, pungent flavor of onions. If your friends are true, they’ll accept you with open arms.

Members in good standing of God’s magnificent apothecary: Scallions, Spanish, Vidalia, Bermuda, or leeks, allium cepa and family are at most an indispensable, tasty food, and at best, magical medicine nurturing our Holy Temple.







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Wednesday, May 6, 2009

Lemon and Parsley Pasta with Walnuts


Sicilian Penne Pasta with Lemon Zest, Walnuts and Parsley

Serves 4

Economical, fun to eat and healthful, this full flavoured dish cost about $2.00 a portion to prepare.
Everyone loves pasta! However, diabetics, health-nuts like me, and those wishing to lose weight needlessly avoid their beloved, pasta due to its high glycemic index.
Friendly health authorities emphasize AP White flour is not so good for our diabetic friends and their pancreas. On the grocers shelves there are a plethora of tasty, satisfying alternatives such as whole wheat, brown rice or quinoa pasta. Some pasta is made from fibrous beans, too.
Four ounces of parsley contains more vitamin C than any other standard culinary vegetable; three times as much as oranges and about the same as blackcurrants. The iron content is exceptional and the plant is a good source of manganese and bone-building calcium. It is also exceptionally high in potassium. The nuts and flax add an omega-3 essential fatty acid boost we need to prevent heart disease and to clear out congested, plaque-filled arteries. If salt is an issue, please reduce the suggested portion.

Ingredients
1 pound whole wheat, penne pasta (try quinoa pasta)
½ cup EVOO (extra virgin olive oil) Antioxidant
1 organic lemon, (vitamin C)
1 tbs. ground flax seed (Omega 3)
1 cup walnut pieces (Omega 3)
1/2 cup Parmesan, freshly grated
1 bu. parsley, washed and finely chopped
Freshly ground pepper
Sea Salt

· Zest the lemon with a zester or vegetable peeler, add it to the EVOO; let it stand / marinate for 20 minutes while you boil the pasta and prepare a nutritious salad.
· Cover with cling film to retain the aromas of the oil.
· Bring a large stockpot of water to boil. Add the salt and cook the pasta according to package instructions. Reserve a little of the starchy pasta water.
· In the meantime, mix the Parmesan with the oil, freshly ground pepper, half the parsley and three spoonfuls of cooking water.
· Drain the al dente pasta well, pour onto serving bowl and mix thoroughly with the oil and lemon zest until well combined.
· Add a spoonful of pasta water if necessary to dilute sauce further to a creamy consistency.
· Garnish with chopped walnuts, a wedge of lemon, and more parsley.
· Sprinkle with remaining parsley, lemon zest and serve immediately with more Parma on the side.
· Serve this dish with a salad of dark leafy greens like spinach, romaine, or arugula.
Do your best to not over-cook the pasta. It should have a little firmness to it



Nutrition Facts
6 Servings
Amount Per Serving
Calories
359.6
Total Fat
18.3 g

Saturated Fat
2.6 g

Polyunsaturated Fat
10.0 g

Monounsaturated Fat
4.0 g
Cholesterol
3.6 mg
Sodium
1,257.9 mg
Potassium
213.5 mg
Total Carbohydrate
41.7 g

Dietary Fiber
8.8 g

Sugars
0.7 g
Protein
13.2 g

Vitamin A
17.7 %
Vitamin B-12
1.2 %
Vitamin B-6
11.8 %
Vitamin C
26.9 %
Vitamin D
0.0 %
Vitamin E
5.6 %
Calcium
12.0 %
Copper
28.5 %
Folate
10.6 %
Iron
15.4 %
Magnesium
20.4 %
Manganese
131.7 %
Niacin
7.7 %
Pantothenic Acid
7.7 %
Phosphorus
23.7 %
Riboflavin
7.2 %
Selenium
54.9 %
Thiamin
15.4 %
Zinc
13.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Monday, April 27, 2009

Swine Flu-Food is good prevention


No Swine Flu for you!
4-30-09

Chef Wendell


If Swine Flu has you squealing, it’s the perfect time to open your mind and mouth.


Authorities call this ‘big one’ beyond containment, but please don’t get stressed. If you take the proverbial ‘ounce of prevention’ you can cure a ‘pound of disease’. Woodson Merrell, MD, director of integrative medicine at Beth Israel Medical Center in New York City. Says, "The strength of our immune system is what makes the difference between who gets sick and who doesn't.," Science recognizes that 80% of your immune system is actually living in the digestive tract. With that being said, it seems relevant to sustain everything between points ‘A’ and ‘B’. This can be achieved by simply avoiding foods which weaken immunity and to welcome those that do. Your temple is a biochemical factory which reacts to and absorbs what we eat and drink.


Sometimes we are its worst foe. Proper nutrition is important for an energetic immune system. By way of the Western diet we’ve become malnourished; lacking the tools our temple needs to repair, protect and heal.


Much of what our bodies need to fight off infection is in glorious food. It’s important to consume a well balanced diet, replete with a variety of whole grains, walnuts, pistachios, almonds, peanuts and seeds. Eating gobs of fresh veggies especially leafy greens, broccoli and everyone’s’ favorite, Brussels sprouts are good colon food. All fruits, especially dark red and yellow ones contain antioxidants which nurture digestion and calm the GI tract.

Exciting studies have found that Shii-take and Maitake mushrooms found in most groceries stimulate your blood cells to act strongly against alien bacteria. Since ancient times, mushrooms have stimulated the holy temple to produce protective white blood cells.
Enjoy Probiotics such as yogurt, Kim Chi, Miso, tempeh and sauerkraut to your daily diet. Probiotic yogurt and Kefir flora, the good guys, colonize and fortify the GI tract. Once bad bacteria get the upper hand, immunity is compromised. Read labels. Some yogurts are sweetened with approximately 15 teaspoons of sugar.


Sugar lurks at every corner. It suppresses the immune system and impairs your ramparts against infectious disease. A single can of soda contains 12 teaspoons of added sugars. That's 120 percent of the USDA's recommended daily intake of sugar. Researchers have found just two cans of soda suppress immune function for up to, five hours.


The average kid eats 116 pounds of sugar a year and adults approximately 200. A twenty ounce cola contains 34 sugar cubes; a blueberry muffin contains 16 sugar cubes; marinara sauce from a jar contains 5 ½ sugar cubes. (calorieKing.com)


Stress weakens immunity. Kick it to the curb with daily exercise. If you can manage it, a half an hour aerobic every day is the level you need. It does need to be exhausting. Always check with your physician.


When we are happy and optimistic, the immune system functions better. Laughter boosts the immune system. Visit friends, read Mike Redmond’s column, watch old movies you like, or old comedy shows like my favorite, Andy of Mayberry. Cut the mean people and things from your life. You’ll be less guilty, stressed and depressed. Depression depresses the immune system. A person under stress or who is depressed needs to make a conscious, educated effort to boost the immune system - that includes taking a supplement. South side Integrative Family Medicine Dr Anca Lamse of Lamse Wellness Clinic suggests taking a high-potency multiple-vitamin and mineral formula; nutritional superheroes during cold and flu season or any time of year.
The CDC reports one out of 4 American kids under 18 are embracing vegetarianism. Often they are unaware of variety and balance required as well as the significance of clean protein. Good sources of protein include lean, locally produced beef, lean pork, skinless poultry, eggs and fish. If you are a vegetarian, try canned and dry beans, lentils or soy products such as meatless burgers, edamame, and tofu or fortified soy milk.


Practice vigilant hygiene. The Swine flu virus is transferred as you shake someone’s hand, get smooched by Aunt Betty, or wrap your hands around the handle of a grocery cart, gas pump, or an escalator railing then unconsciously pick something from your teeth or rub itchy eyes.
Chill out. Besides eating more fresh whole foods, adequate rest is important for your immune system to be in high gear.


You can do it.
-30-




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Monday, April 20, 2009

Eating is Sacred; Eating is Love

Food is love: Is the family diet pure?
Published April 16th, 2009

By Chef Wendell
Put the fork down for a brief moment, swallow, take a deep breath and visualize the family dinner table as an altar of worship and gratitude. No, I don’t mean pray there are no Brussels sprouts or — God forbid — dark leafy greens lurking.

Eating is sacred. Eating is love. The spirit and nutrition within our food choices becomes part of our mind, body and spirit, who we were meant to become. The nearer we eat with our natural design, the closer we are to creation. In order to flourish, however, food must be sacred, unadulterated — in its original packaging. It’s a stretch when we petition creation to “Bless this (dubious) food to the nourishment of our body.”Are we futilely beseeching the universe to turn dead food into wholesome, body-healing nourishment? Recently I politely questioned a gal who deep fries everything in 365 degree pig lard how-in-tarnation she justifies the self-inflicted, physical attack on her holy temple?

“Oh, that’s simple. I pray for forgiveness before I eat it,” she replied. Say what? Let me get this straight. We can knowingly smoke three packs a day, drink alcohol to excess, shoot crack, eat artery-clogging pig lard through a straw and then request and be given celestial clemency?
If you’ve been avoiding eating from nature’s garden, crunch this fresh information from the CDC, who recently announced cancer will be the No. 1 cause of death in America by 2010. More than ever America must consider eating daily from the preventive Universal Apothecary. Avoiding the big C is a crispy, sun-blest garden vegetable entrĂ©e away. Cancer has many roots. Other than genetic predisposition and environmental causes, eating against our design hastens cancer’s undesirable tap-tap at the door. Are you innocently extending the welcome mat? Yep — but it’s not all your fault. The contrived, outdated, profit-fueled Standard American Diet (SAD) template we’ve trusted for decades has created a deeply rooted pandemic of disease with subsequent, financially debilitating health care costs. The establishment, however, refuse to update their standards. It would cost too much. It’s us versus them.

The ethereal superiority and nutritional accessibility to clean foods the human body absorbs from heavenly plant foods is essential for a joyful, sanctified disease-free life. We simply got Shanghaied along our way via aggressive, smart-bomb marketing. Big business and food politics encourage the consumption of their un-holy translation of wholesome food rather than God’s versions. Take a look around. You’ll view a great nation awash with largely preventable disorders such as obesity, diabetes, digestive disorders, cancer and heart disease — all profoundly affected by our daily, taken-for-granted food choices. We can do better.
If previously trusted food is spiritually and nutritionally counterfeit due to socially irresponsible processing and soulless manufacturing, the holy temple cannot apply it’s of sacredness to disease prevention, stewardship. Food is a gift of the universe, it is blessed and becomes part of our worship, a part of the greatness we were designed to enjoy.

Anecdotally speaking, not only was I nutritionally challenged half my life, but my body and mind were incapable of becoming who I am until I cuddled up to a whole-foods, pure diet and said so-long to Machine Cuisine. Eating against nature dulled my intrinsic writing and speaking skills, rendering me unable to become that for which I was created.

At long last, by way of accepting whole-foods nutrition, at 40 years of age, I discovered who and what I am — my life’s mission. It took education and an open mind to permit the empowering transcendence. You can do it.You’ll be fond of the new person that evolves out of sacred eating behavior. We are what we eat.
Created by the universe, man came with a set of instructions to sustain the health of the holy temple. Stewardship respects the purpose for which things were made. “The Lord has made everything for its purpose” (Prov. 16:4).

Tuesday, April 7, 2009

Eat Right Now Holistic Health Fair -Monthly


The ‘Eat Right, Now!’

Monthly Holistic Health Fair

April 18, 2009

The Good Stuff @ The Indianapolis City Market

222 E. Market Street (317) 372-2592
Mark your Calendar: Monthly-Every Third Weekend

Pick up Chef Wendell’s new cookbook from WISH TV’s segment,’ Eat Right Now!” or send $10.00 and address to:


1204 Pleasant Street
Indianapolis, IN
46203



Everyone Deserves to Feel Good!


“Eat Right, Now! is dedicated to serving fellow man a loving plateful of truthful, state-of-the-art, unfiltered, science-based alternative health solutions and cures from exposure to environmental compounds and the food supply so he or she can make health-enhancing, sensible and economical family food purchases based on a healthier understanding of the mental, spiritual and physical consequences of ‘Machine Cuisine’; the Western diet which has caused a devastating pandemic of preventable diseases.”
Chef Wendell


Who: Dedicated local holistic health care professional eager to dispense confidence and knowledge to Hoosiers seeking a deeper meaning of the foods they consume and to emphasize the ‘cost cutting’ significance of proactive preventive health care. The majority of the participants have overcome terminal disease through a combination of the Universal Apothecary, mediation / prayer, yoga, muscle-release therapy, acupuncture, Ayurveda and macrobiotics.


Personally, in 1988, I was informed “Get prepared. You are going to die”. (A heart Virus)

What: A FREE opportunity for attendees to directly talk, one on one, to an authority regarding mental, physical and spiritual health; A chance to return to ones’ original wholeness. Receive free diagnosis, advice, taste new foods and leave with simple yet healing family recipes and health advice. The event is also a book signing for Chef Wendell’s new cookbook of deliciously healing recipes for the entire family.


Why: Your body is your buddy! Money is tight. Quality health care is unattainable to many Hoosiers.

The ‘Eat Right, Now!’ Holistic Health Fair--

April 18, 2009The Good Stuff @ The Indianapolis City Market222 E. Market Street (317) 630-9155

Mark your Calendar: Monthly-Every Third Weekend

Pick up Chef Wendell’s new cookbook from WISH TV’s segment,’ Eat Right Now!” Hoosiers are seeking alternatives to the devastating cost of chronic disease caused from eating against natures’ design.


When: Every third Saturday of each month from 11:00 AM to 2:00 PM

Where: The west end of the historic Indianapolis City Market at the corner of Delaware and Market Street.


Contact:Chef Wendell, Organizer (317) 372-2592chefwendell@yahoo.com