RANT: Eating Yourself Sick

I’ve been explaining to patients over the years, that we are eating ourselves sick. With all of the chemicals, dyes and preservatives in foods these days, it’s nearly impossible to purchase a real food item in the grocery store.

Even produce is laden with pesticides. These chemicals are known to cause diabetes and cancer. So we shouldn’t be eating them. We should eat only the highest quality of foods because our health is at stake!

But recently, I experienced a gluttonous malady caused not by faux food items, but from the most exquisite dining experience.

A favorite couple booked an 8 course chef’s tasting meal for us. The beautifully displayed morsels kept us “oohing” and “ahhing”, delighting in the tastes, but by the 5th course I was ready to ‘tap out’. Of course that wasn’t going to happen. I kept shoveling in these rich flavors. And while it was of the highest quality, the next day I was sick. I felt horrible. When I was not in the bathroom, I spent the whole day in bed, sleeping off this gorge-fest. I didn’t have a fever, it wasn’t food poisoning (though the thought of food was repulsive), but I had literally eaten myself sick.  I think what this episode of prolonged abdominal cramping and nausea taught me, is that I’ve been overeating the last 30 years, but I had really over done it.

turkey dinner

So while you are gathering this week around robust menus and rotund family members, keep in mind the reason for Thanksgiving.  The purpose is to gather together, give love and gratitude, not to eat until you have to loosen a belt notch!

We have several holidays of gluttony coming up (Thanksgiving, Christmas, New Year’s, Super Bowl, Valentine’s Day, St Patty’s and Easter), so take it easy.

And remember, it’s not just the quality of the food that affects our health, it’s also the volume. We all eat way too much.

So, How will you feel post Thanksgiving feast? Full or fulfilled?

 

[photo borrowed from www]

RECIPE: Healthy Pumpkin Pie Smoothie

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Ahh pumpkin season.  The time of year when we, as a nation, overindulge and pack on the pounds.  But did you know that pumpkins are a low-calorie vegetable?!

A 100 g serving provides just 26 calories and contains no saturated fat.  Pumpkins are rich in dietary fiber, anti-oxidants, minerals, vitamins. But wait, there’s more! Pumpkins are also a rich source of vitamin A and beta-carotene and are packed with minerals like calcium, potassium and phosphorus.  This vibrant vegetable is recommended for cholesterol and weight reduction!  So go get your pumpkin on!

You want to enjoy this veggie in a dessert form, but want to steer clear of the pumpkin pie?  Well, you’ve seen pumpkin lattes, so why not a pumpkin smoothie?!

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In a blender combine:

1 15 oz can organic pumpkin (or 1 large, cooked, soft sweet potato)

1 cup organic vanilla yogurt (or 1 14 oz can coconut milk or 1 3/4 cup milk of your choice)

1 cup ice

1 cup water (or 1/2 cup water if using milk instead of yogurt)

1/2-1  Tbsp all spice or Pumpkin Spice (if you don’t have this, just 1/2 Tbsp cinnamon plus a dash of nutmeg would work)

4-6 Tbsp of maple syrup (or sweetener of your choice)

1 pinch of salt (trust me)

1  tsp vanilla (optional)

1 cup spinach or kale (optional, but you won’t even taste it)

You play around with the ingredients and see which variation you prefer. Recipe here makes enough for 4.  Pumpkin Yumkin!

RECIPE: Good For You Pumpkin Pie

pumpkin pie profile

For those of us who feel compelled to enjoy the seasonal deliciousness that is: Pumpkin Pie, here is an all natural, healthy, dairy-free version.

I really went above and beyond for this pie pictured here.  I made my own crust, a real coup for me, you should know.

Pie crust Recipe can be found at Smitten Kitchen (or google ” healthy pie crust recipe” or grab a pre made at the store, as long as the ingredients are real).

Sub gluten free flour for a wheat free option.

pp ingredients


PIE FILLING: In a large bowl combine:

3  Eggs

1  15 oz canned organic pumpkin (another recipe for pumpkin pie is on side of the can, but this one’s better, and better for you, trust me)

1/2  13 oz can coconut milk (use ~6-8 oz; I used lite coconut milk; MOST LITE things are filled with artificial sweeteners, not this though, save remainder for a smoothie)

1 Tbsp pumpkin spice (or allspice, or get creative and mix your own, nutmeg, cinnamon and cardamom concoction)

3/4 Packed brown sugar (I actually used evaporated organic cane sugar, but use sweetener of your choice)

1/2 tsp salt

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I’m told it’s best to cover the edges of your pie crust with tinfoil to prevent it from burning and bake the crust for ~ 5 min before adding filling, to prevent the center from being mushy.

Pour mixture into your pie crust and bake in pre heated oven at 375 for approximately 40 min.

Center of pie will still jiggle a little when its done, but don’t fret, it will continue cooking while you cool it for 30-40 minutes.

You hear me? Cool it! Don’t go scorching your tongue trying to get a quick taste.

Oh and your house will smell amazing.

pumkin pie half