December 2007
In This Issue:
We want to wish you all the best for the holidays and especially good health for the New Year! We will be open during the holiday season if you need to come in for an appointment or pick something up.
We will be closed on December 24th, 25th, and 31st as well as January 1st, but otherwise we're here!
Want to make it through the holidays with the least amount of weight gain and sluggishness as possible? You'll want to take a look at these tricks…
Eat Before The Party - try eating an apple, or some baby carrots, or an orange before leaving for a party. You'll be full and less inclined to stand by the appetizer table!
Drink Water - drink a glass of water or sparkling water between glasses of wine. Not only will it cut down on hangovers, but it will have you feel fuller. Also drink a glass of water before sitting down at the table to eat - you'll be less inclined to eat as much.
Half Portions - the big thing in Europe now is the Eat Only Half Diet - you can have whatever you want, but you can only have half-portions. You'd be amazed at how many calories that saves.
Chew A Lot - I typically tell people to chew to a liquid, which has them feel fuller and eat less. At parties that might be harder, but at least chew as much as possible!
Sparkling water - Bring sparkling water with you to social events and aim to finish the whole bottle. Poured into wine glasses, you'll still be sipping on something, but with a lot less calories.
Take The Stairs - Burn as many calories as possible - take the stairs when you can. Walk from the other end of the parking lot. Don't get rid of your routine of exercise, or at least try to put some in whenever you can. Even if it's just walking up and down stairs, it counts.
Don't Skip Meals - Oddly enough, this will make things worse. If you don't keep your blood sugar stable during the day with some protein and veggies (basically staying away from most carbs), your body will not burn fat and will slow your metabolism down. It's much better to snack on protein bars, or fruits or veggies, a piece of cheese, a small handful of nuts, than to skip a meal.
Soup is not only warming and relaxing in the winter. It can be your best defense against getting sick. Everyone has heard about chicken soup for a cold, but do you know why it works?
Eighty percent of your immune system is in your digestive tract. When you catch a cold, this area is upset too. There are no pain receptors inside the intestines so we don't feel anything, just a weak appetite. If you could heal that 80% of your immune system that is in the digestive tract and spend the rest of your immune system energy on fighting the cold virus, you'd get better much faster. That is what the gelatin and minerals like calcium from a good bone broth soup stock do. There are many ancient sayings from Africa, the Pacific Islanders and Europe that all say soup helps you get well (and avoid getting sick to begin with).
How do you make a good soup?
If you made a turkey for the holidays, keep the bones. This soup stock will make soup that is ten times better than anything you could buy at the store. I've made this in a pot and also in a crock-pot. It is really fairly easy. 5-10 minutes of work at the start and 5-10 minutes of work 12-36 hours later.
Here is a recipe from:
http://www.westonaprice.org/foodfeatures/broth.html
Chicken (or Turkey) Stock
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings, and gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
