Healthy Eating, the Natural Way!
Stephania Munson-Bishop

In the past few weeks, Gram has been weeding through, throwing out, organizing – probably the most hateful task of all, the
chore for which there never seemed to “be enough time.” Well,
the truth is, time is always of the essence. But limited energy
should probably have taken top billing. Admiring the neat
appearance of her closet, Gram wondered, “What gives with me?
Why the sea change?”

Then, with one glance at the gleaming new juicer sitting at the ready on the kitchen counter, it became Obvious. All the claims
about the benefits of juicing must be true!

You might have heard about Juicing, and the trendy juice bars in New York, Chicago, Los Angeles, and other major cities.
But for some, juicing has become a way of life. And now Gram
understands why. Energy, weight control, restful sleep, no
indigestion (not even one bout of acid reflux) – the overt
bonanza of juicing, even in the early stages. And this, during a
stressful period on the Day Job! “My, my,” thought Gram;
“Like a natural tranquilizer in a glass.”

And is it tasty! Never mind all the health benefits – terms like
natural enzymes and phytochemicals purported to fight disease/
dis-ease in the human body. Well, those, too. Who among us wouldn’t like to be healthier and feel better, less lethargic
and out of sorts?

But having a background in human services, Gram has long known that a client’s mood swings and even a teen’s unruly behavior
can be improved with a sound, nutritious diet. More people have
various food allergies than one might suspect. So it stands to
reason that what we eat or don’t eat can affect the way we feel.
If we think of our bodies as efficient machines, then we are
more likely to think of food as fuel.

Since the juicer arrived, Gram has assembled a variety of fresh fruits and vegetables at least once a day. Scrubbing produce
with a stiff vegetable brush, lining up the items to go into the
juicer, we’ve aimed for a quart of juice at each session.
Some super vegetable combinations:
cucumber, celery, spinach, green pepper, a small apple (nothing peeled, mind you – just core the apple and seed the pepper);
carrots, apples, yellow squash, celery, lemon (again, nothing peeled except for removing the lemon rind);
tomato, carrot, celery, kale. Fruit juices that are very good:
cantaloupe, apple, carrot; watermelon, lemon, celery;
blueberry, honeydew; pineapple, orange, lemon. Each juicing
experiment has resulted in another “favorite.” In the vegetable
combinations, we’ve added a tablespoon or two of wheat germ or brewer’s yeast, to add protein. Also, an assortment of sprouts – but keep reading for more about sprouting.

In the meantime, we’ll be juicing. Is there really a Fountain of
Youth? Our juicer just may be the closest thing.

All you need for a kitchen powerhouse of fresh foods and unparalleled nutrition during the winter months: a few Mason or mayonnaise jars, several 4″ x 4″ squares from old pantyhose (the top part is best), and some rubber bands. You also need a safe source of seeds and dried beans, most likely your local health or natural foods store — because whatever you use must be organic, e.g., not treated with chemicals.

It’s all about enzymes — and how freshly sprouted foods are loaded with them. It’s about vitamins and fiber, too. Here are some choices: adzuki beans, alfalfa, barley, beans of almost any kind, buckwheat, broccoli, clover, kale, chive, chickpeas (or garbanzos), chia, cress, mung beans, fenugreek, lentil (must be whole to sprout, not halves), radish, soybean, triticale, wheat.

Then you place a 1 to 2″ layer of seed or bean in a Mason jar, cover the jar with the nylon square, and secure the square over the mouth of the jar with a rubber band. Fill with water a few inches above your layer, and let soak for 2 to 8 hours or overnight (the larger beans need a lot longer than small seed such as alfalfa or clover). Drain the jar and invert at a 45 degree angle in your dish drainer (or in a large plastic margarine tub in your kitchen sink). Rinse with water and drain several times a day. When sprouted in the next few days (again, depending on the size of the bean or seed), rinse and drain, put a lid on the jar, and refrigerate. Use within 3 to 5 days.

What can you do with these dietary nuggets? Use mung beans in eggs foo yung, and certainly in stir-fries. You can toss into soup during the last few minutes, put alfalfa sprouts into an omlet, even make bread. Incorporate in meatloaf or burgers. Throw the sprouts into your juicer with either fruit or veggie blends, for a beverage so loaded with nutrients it might even add spring to your step! But the quickest, easiest way is to include them in a big green salad.

With fast food and packaged frozen dinners which comprise so much of the American diet, people simply aren’t getting enough fiber. Our foods are mostly processed. When was the last time, other than salad or an apple, you enjoyed anything raw?

There are many websites on raw food diets. Researchers say that the best course is a combination of foods, both raw and cooked. There are even some who advocate a completely raw diet, including raw fish and meat. http://www.rawpaleodiet.org/
“Say It with Sprouts” is an article devoted to mung bean sprouts:
http://chinesefood.about.com/library/weekly/aa092101a.htm
“Types of Raw Food Diets” discusses the variety of diets, at
http://www.living-foods.com/articles ypesofraw.html
The Raw Food Directory has a wealth of resources to guide you:
http://www.buildfreedom.com/rawmain.htm And don’t miss a colorful, whimsical site with over 400 pages of sprout information: http://www.sproutpeople.com

The other detail we’d like to include: sprouts are probably the all-time best nutritional value you can obtain for the negligible price. True, you can forage for wild foods, but you have to be able to identify what you’re bringing home to eat. I priced alfalfa sprouts at my local grocery: $1.99 for 4 ounces. You can sprout your own at home for a few cents, and know they are fresh and wholesome.

Dr. Ann Wigmore was one of the first raw foods proponents. She recommended Energy Soup, the base of which is sprouts. Even your children can develop a taste for sprouts. Mix a half cup of alfalfa sprouts with peanut butter for sandwiches. “Mmm! What’s this crunchy stuff?” they’ll say, as the natural vitamins are helping their bodies to grow strong. Toss sprouted garbanzo beans (chickpeas) into your next taco filling. Sprinkle clover sprouts into breakfast cereal, omlet, or pancake batter.

Up for a new/nutritious eating adventure? Try sprouts!

About the Author

Stephania is a human services professional with nearly 40 years in the field. She publishes a monthly, content-rich ezine, “Tidbits from the Pantry,” to over 10,000 subscribers.

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The LapBand surgery is a successful and minimally invasive procedure that is rapidly increasing in popularity in the United States. With the LapBand procedure, hospitalization is often less than 24 hours, the band is adjustable, and the procedure is 100% reversible.

If you are severely or morbidly obese with a Body Mass Index (BMI) of 40 or higher, if you are between the ages of 18 and 60, and if you have the desire to improve your health, you are the perfect candidate for the LapBand. So, what is next? Find the perfect surgeon.

So, how can find qualified LapBand surgeons?

Medical referrals. If you suffer from obesity, you may have regular checkups with your primary care physician. Mention the LapBand system. Chances are your doctor will agree with your decision to learn more. The next step is to refer you to a qualified LapBand surgeon. Medical referrals are ideal. Your primary care physician has your best interest in mind, meaning they will not refer you to just anyone.

Recommendations from friends and family. As previously stated, the LapBand system is increasing in popularity in the United States. This means that you may know someone who has undergone the procedure. If so, ask for advice. Not only can you learn a lot about the procedure, such as preparation and recovery, but you can also get a personal referral. What surgeon performed their surgery? Were they pleased with the results?

Phone book. Your local phone book is an easy way to find a local LapBand surgeon. By opting for a local surgeon, you can save money on travel time expenses. Turn to the yellow pages of your phone book. Under the heading of surgeons, or physicians, you should find the contact information needed. Unless you find listings specifically outlining the LapBand, contact all surgeons in the area.

Online business directories. If you reside in a small city or town, your local phone book may not produce results. In that instance, turn to the internet, namely online business directories. Online business directories allow you to search for a business based on location, such as a LapBand surgeon in Los Angeles, California. To maximize your search results, eliminate the phrase LapBand and search for a surgeon.

Recommendations online. What is nice about using an online business directory is that most enable ratings and reviews. Use this to your advantage. After all, you are paying up to $20,000 for the LapBand system, so get quality results. Look for surgeons with high ratings. Online messages boards discussing the subject may also contain referrals and personal recommendations.

Standard internet search. In keeping with using the internet, perform a standard internet search. You can do so on Google or Yahoo. Your internet search phrase should include your location and the phrase LapBand. Your results should lead to the online websites of weight loss surgeons in or around the surrounding area. You may also be directed to bariatric surgeon directories, but you will still be provided with the appropriate contact information.

By taking the above mentioned steps, you should be able to find a surgeon who can perform the LapBand procedure. With that said, you need to do more than just find a surgeon. Schedule a consultation appointment. Use this as the opportunity to find a quality surgeon that meets and exceeds your expectations.

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