Aloha!

Mahalo and aloha to you, Dr. H, for creating a classroom atmosphere which allowed for extraordinary changes in my relationship with food. I cannot post a final picture, as my brother borrowed my camera, but I will say that it would look  very different from the photo posted previously. The Hersey bar would be gone, as would the box of Amy's frozen Mac and Soy cheese,  and the non-organic almonds.  Yes, there would be still be a can of Coke, but I swear I am working on eliminating it once and for all. You would also find the addition of more fruits and vegetables.  I have never been one to cook and am a creature of habit when it comes to eating takeout multiple times during the week, but I am making different, more healthful choices.  I was really hoping to drop back to 100 pounds and look a decade younger, but my body isn't exactly cooperating (at 43 it's more stubborn than ever!), but I am hoping one more class with you will remedy that situation. I am counting on it. Again, thank you for everything and for opening my eyes to so many new things. Peace and love! Carla

Guests abound in the Crujido house this week; which means eating on-the-go and on the town. Everyone that knows me understands that I am much like Cher’s character in Mermaid; I don’t really cook and when I do it’s in miniscule amounts and everything resembles an appetizer.  When the boys rolled in from LA, we decided to hit True Foods Kitchen for  dinner. While my eyes kept going to the steak tacos, in spite of my long-standing love affair with a vegetarian lifestyle, I decided to stay true and try a new grain combination for this week’s assignment.  I ordered the Quinoa Tabbouleh salad. It was a sexy melange of  sprouted quinoa, arugula, lemon, olive oil, and pomegranate. Accompanied by a sinful cocktail of organic pineapple juice, grapefruit juice, jalepeno, and vodka.  It was decadently delicious.

King of the Fruits

“You can’t have-a the Mango.”

 

Maybe you can't have that one, but you can have have this one.

Mangos, sometimes referred to as “king of the fruits” were said to be a favorite of the Buddha and the  tree purportedly granted wishes to those who asked.  I don’t have a mango grove to meditate, or petition wishes in, but I’m still going to whisper my secret wishes into my  fiery mango salsa and hope that Buddha has his ears peeled.

Mango Salsa:

2 medium mangoes, fresh, ripe, peeled, pitted and chopped
2 Tbs. fresh cilantro, chopped
1/2 small red onion, chopped
1 jalapeño pepper, seeded and minced
2 TBS. lime juice

Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and chill before serving.

Serve with tortilla chips or atop a shrimp taco. Yum!

Toxic Meal in a Can

This blog post was was researched for my mother, who became violently ill after eating a can of tuna.  I personally, won’t touch fish; but my mama— a Norwegian—loves fish in many forms (including canned tuna).
Tuna is an excellent source of low-fat source of protein, potassium, selenium, and vitamin B12. It also contains niacin and phosphorus.
Tuna is beneficial in promoting heart health and protecting against Alzheimer’s and cancer. 
On the down side, canned tuna can contain dangerous levels of mercury; which can be toxic to the nervous system.  According to an article in the S.F. Gate, 48 cans of tuns where tested—various brands from Star-Kist to Whole Foods— 16 were found to exceed the maximum recommended level of mercury. Many companies are starting to source tuna from farms; which could have health repercussions of a different nature; including parasites and a cocktail of toxic chemicals known to be carcinogens.

So, one might ask? What’s the best tuna?  Obviously not, Chicken of the Sea.  More and more, it’s becoming abundantly clear to me—we must all learn to eat organic, eat local, eat in-season or run the risk of getting sick or worse.