BUTTERNUT SQUASH RECIPE

BUTTERNUT SQUASH RECIPE

   The southern valleys of British Columbia offer butternut squash with its bright orange flesh that tells us it is loaded with beta-carotene.  Served with a little heart-healthy fat such as olive oil we can enjoy cancer-fighting anti-oxidants.  Picked with stem-on without soft spots, this squash can be stored well in a cool dry place for several weeks.  If we buy them peeled and cubed it saves time and effort, so check the date for freshness and keep chilled.  A roasted squash salad can be made quickly by placing unpeeled half inch slices (with seeds removed) on a baking sheet on non-stick broiler foil.  Broil 5 inches from heat for 9 minutes or until it begins to turn a golden brown.  Cool.

  Whisk together 2 Tbsp sherry vinegar, 1 Tbsp olive oil, 1 Tbsp honey and 2 tsp. Dijon mustard in a large bowl.  Add 4 cups of baby spinach, 1 cup torn radicchio, 3 Tbsp roasted pumpkin seeds and stack between squash slices on four plates.  This is meant to serve four.  Sometimes the elderly cannot tolerate seeds so this can be avoided by grinding them in a nut grinder and placed in a table shaker to be added individually as the each person wishes.  I believe the chefs here at Carrington cook for around 160 people so reach for your calculator or simply multiply ingredients by 40.

   Roasted Squash and Apple Soup:  * Halve a 2 pound butternut squash while the oven is being heated to 400 degrees F.  * Peel and core 1 pound Granny Smith apples and cut into wedges.  * Put squash and apples, cut side down on large baking sheet lined with non-stick foil.  Roast, turning apples until squash is tender and apples are golden brown, 25 minutes for apples and 45 minutes for squash.  * Heat 1 Tbsp olive oil in pot over medium heat.  Add 2 chopped onions and four tsp chopped garlic and cook 6 minutes.  * Add 2 cups reduced-sodium chicken broth and bring to a simmer. * Scoop half of squash into blender with half of apples and half of the broth mixture.  Puree until smooth.  Repeat with remaining ingredients.  Season soup to taste if needed.  Serve in bowls topped with fresh apple slices and a drizzle of maple syrup.

   Other favorite family flavorings can be substituted so it can be served two or three times a week and even substitute for as a dessert that’s even better than pumpkin pie, especially then a little creamy topping is added on top.

  

 

FIVE EACH DAY

   It’s been known for a long time that people who eat the most fruits, vegetables, and other plant foods are less likely to get cancer than those who fill up on the other less wholesome foods.  Research suggests that eating five servings of fruits and vegetables each day reduces cancer deaths by 35%.  Another study found that a diet rich in fruits and vegetables slashes the risk of pancreatic cancer (a particularly deadly kind – in half).  The reason why plant foods offer such powerful cancer protection is because certain substances found only in plant foods and known collectively as phytonutrient (phyto – a Greek word meaning plant – have the ability to stop cancer.)  Eating just one serving of watermelon or pink grapefruit a day, research has shown, can reduce a man’s risk of developing prostate cancer by 82%.  Both these fruits are high in a phytonutrient called lycopene.  The month of November is a reminder for men to get a checkup and to caution each other about the need for a medical checkup.  Many men are growing a mustache or facial hair of some kind to remind their counterparts that a checkup would be a good idea.

  While we are shopping near the vegetable bins we could check out some mushrooms that pack quite a punch when it comes to preventing breast cancer.  Researchers in Hope, California, a Duarte, California, a cancer treatment center, have found that the mushrooms suppress estrogen production, particularly in post menopausal women.  Mushrooms contain a phytochemical called conjugated linoleic acid that inhibits aromatase, the protein in the body that makes estrogen, says Dr. Shiuan Chen, PhD, director of the department of surgical research at City of Hope.  Shitake mushrooms have long been used in Japan to shrink tumors.  These large meaty black mushrooms contain a complex sugar called lentinan.  Dr. Robert Murphy, ND, a naturopathic doctor in Torrington, Connecticut said that tumor growth is inhibited when they fed lentinan in the form of dried mushroom powder to laboratory animals. 

   Vegetables like cabbage, broccoli, brussel sprouts, cauliflower, kale or turnips are excellent vegetables to serve several times a week.  A dash of Parmesan cheese or other favorite flavoring can encourage children to like them.  Harvard Medical School researchers suspect that these cruciferous vegetables protect from acquiring many forms of cancer. 

   

HOW AMERICA GOT SO FAT (And So Sick)

HOW AMERICA GOT SO FAT AND SO SICK

   Renowned preventive cardiologist Arthur Agatston, MD has devoted decades of helping Americans improve their health by trimming their waistlines and exercising regularly.  In answer to the many questions he receives in this connection he has put together a valuable new book, “The South Beach wake-Up Call,” and warns we’re raising a generation that could be the first in modern history with shorter life spans than their parents.

   We could begin by pointing a finger at the motor car in relation to its increase of 75 percent of the portion of all trips made less than one mile.  That mile could have given the owner the enjoyment of a healthy brisk walk and added years to his lifetime.  A sideline benefit would be improving the quality of the air and the environment in general.

    Right in our own kitchens the amount of added sugar that we consume per day is 35 teaspoons and is disguised in sport drinks and generous desserts.  We compensate by taking pills and going on fad diets.  The fast food and sedentary lifestyle is trumping the advances in medical science that has been responsible for decades of decreasing death rates.  Whatever shape health reform takes, our health care system will be bankrupted by the sheer number of sick people.  Dr. Agatston adds, “I predict that our current population between the ages of 30 and 45 could have the dubious distinction of being the sickest generation.  For the first time since I have started practicing cardiology more than 30 years ago, heart attacks are on the rise for this age group.  Without immediate intervention we will see a reduction of life span.”

   To fully understand the epidemic of obesity, diabetes and other chronic diseases it is good to look back at the generation of fast foods sedentary lifestyle and failing health.  Dr. Agatston talks about portion distortion.  We expect king-size servings, when smaller ones would completely satisfy and be healthier.  In 1983 we were satisfied with one cup of spaghetti and three small meatballs.  In 2003 it is two cups of spaghetti and three large meatballs.  This will increase the calories content from 500 to l,025.  A few more tips from the cardiologist includes drinking water before meals, a brisk walk or run an hour per day for people who have lost weight long term (90%) and dog owners are more likely to get 2.5 hours of exercise a week (34%) are more likely to lose long-term weight.  

    

GARDENING WITH HELP FROM THE BIRDS

     We are saying goodbye to many of our land birds as they depart for warmer climes.  But sea birds continue to help provide nourishment for us and throughout the entire world all seasons of the year.  In the 1800s the world’s shipping lanes were very busy, but the huge oil tankers were not among them.  Nor did we have to cope with oil soaked birds that may have landed in tailing ponds or on other beaches and lakes. 

     Instead sea birds were providing our soils with a valuable fertilizer called guano that is rich in nitrogen and phosphorus and which now is largely replaced by commercial fertilizers.  Sea birds such as pelicans, gannets, gulls, petrels, penguins and cormorants are very busy checking out warm rest areas in rainless coastal regions, or on islands where these birds gather together in the Chincha Islands off the coast of Peru.  In the early 1800s the deposits on some of these small islands were more than 100 feet deep.  Many deposits are still found on South Pacific islands.  There are large deposits of bat guano in caves in New Zealand.  Farmers were able to raise organic foods for over a century.

     But other inland birds are active and helpful as well and we have some inland forest species that are the size of chickens, chiefly in Central and South America.  One wild turkey species called guans has glossy back plumage and is usually dark green, crested in white, with a slate blue throat.  It survives chiefly on insects and berries and ranges as far north as Texas.

Many of them roost in tall trees and more kinds of geese, ducks and related varieties have been found in Canada as our climate warms up.

     One easily corrected problem with the vessels that brought guano in the l800s was its potent fragrance.  Too many harmful fumes emanated from the hold below decks could cause breathing difficulties for the sailors.  Large size print was inscribed on all sides of the vessel.  “SHIP HIGH IN TRANSIT,” as the crew enlarged the size of the first letter in each word.  

 

   

      

THE TRUE COST OF ORGANIC FOODS

Most people agree that organic food is better than ordinary chemical fed foods that can bring damage to the soil.  Dr. Arthur Agatston asks how best to respond to this query.  Organic soil contains billions of living creatures that absorb water and help prevent the type of catastrophic flooding we’ve been seeing lately.  The application of agricultural chemicals in conventional farming kills off that microbial life causing soil genocide.  Too many chemicals can leave soil dead and empty and kill off both good and bad bacteria in the body as the soil becomes a dead and empty filter that cannot protect the plants, says Arthur Agatston, MD.

Many communities have thriving co-ops that buy organic produce that help sustain local farms.  There are ways to eat organic and another one of them is buying at Farmers Markets and making inquiries of the sellers.  Even the pricier chains often have sales.  If you have space in your back yard sprinkle several varieties of lettuce seeds and other greens between the other colorful flowers and have fresh minute-old lettuce for your salad.  I once worked for an attorney who told me his wife planted greens among the flowers and they could enjoy having fresh lettuce at their evening meal.  Even some flowers can be eaten as you search out the best and safest ones and you don’t have to buy a processed or junk food sandwich.  The clerks at health food stores will tell you about their favorite flowers to grow and add to their salad.

Adapted from “The South Beach Wake-Up Call:  Why America Is Still Getting Fatter and Sicker Plus 7 Simple Strategies for Reversing Our Toxic Lifestyle, by Arthur Agatston, MD.  

VOICES FROM THE EARTH

A continent both bold and new, through voyagers came into view,

  Soaring mountains sent their falls of clear and sparkling streams for all.

Flakes of gold gleamed from her sands, diamonds sparkled through the land.

  Fertile soils their bounty shared, as Mother Earth her secrets bared.

Plants for food that promised health, enough for all, she shared her wealth.

  A Pipe of Peace with burning fire, in symbols spoke of man’s desire,

To share this peace and harmony, enjoy Earth’s bounties equally.

   In gratitude Thanksgiving Day, was called to help all show the way.

To share its bounty each year new - all nations were included too.

   Mother Earth supplied it all, Heavens bounties were on call.

But Pipe of Peace soon was spurned, as lust for power, eyes soon turned.

   And in exchange for gifts of worth, man pillaged and ransacked the Earth.

With chemicals he mixed her foods, laughed at warnings, acted rude.

   And from the Earth they asked for more of all her inner oil stores.

Preserved throughout the centuries old, “But use with care,”

       her warning told.

   “Wasteful ways – polluted air, is harming quality of fare,”

Growth of food cannot sustain as streams hold poisons and acid rain.

   “We’re at the crossroads,” Earth’s voice speaks,

         “Hear the rumblings from the deep.”  

   

  

THANKSGIVING - GRANDKID’S GAZETTE OCTOBER 2011

“Thanks to Grandma S., our parents, and Uncle K for organizing a nice thanksgiving which included a traditional Thanksgiving dinner with the choice of pumpkin and lemon pie”. This mantra was voiced by her four beautiful grandchildren, from ages eight years to the youngest who is working toward her always smiling two-year birthday. Her fifth grandchild had to remain at the coast to work on a Christmas game, because Christmas will soon be here. Grandma’s pies were delicious but the lemon pie had a little edge over the pumpkin pie.

All four grandchildren seemed to really like each other as they paused at intervals to include the younger ones in games. At times each one found a few minutes to cuddle on Mommy’s comforting lap. Her gentle voice with kisses and hugs assures them of Mommy’s ever present love and then they took turns climbing on Daddy’s lap for his cuddles. The St. George grandmother played a few piano tunes with the eldest grandchild. When they heard these grandparents would be leaving in a couple days to return to their cross-border home, they considered what they might do to stop such “foolishness” when those grandarents claimed there would be less snow on the streets there.

Great Grandma decided she wanted to kneel for a close visit with the youngest grandchild, one and half years old. Miss N decided to speak up in her former “heavenly” love language, as her arms reached for my shoulders to try pick me up. Her arms were too short for the reach and a nearby arm rest would solve the problem. One hundred and eight pounds apparently was just a little much for her but she gets credit for the attempt. I decided this one had a quick mind that will always be thinking ahead and able to assess any difficult situation and find its solution.

Late in October Miss M will be four years of age and her cheerful smile carries the sincerity that rivals that of any cabinet minister. She will be a great public speaker. At seven years of age her sister, Miss J will always be near and volunteer to help as a mover and shaker. She has an encouraging smile that will make any necessary move a cinch. “At your service,” her voice exudes with pleasure and delight. And what is that I hear in the background as musical notes dance from grandmother’s piano – the player, Miss T will soon be asking for official piano lessons.