You can’t turn on the TV, drive down the road or go to a party without being confronted with America’s hottest obsession: weight. Diets are a billion-dollar industry; companies spend millions and millions luring you to try the latest diet (low carb, high protein, low fat, no fat, you name it) with promises that this will (finally!) be the solution—your shortcut to a thinner body. Advertising efforts also deeply affect our children, who develop distorted body images and are often on diets as early as 9 or 10 years of age.

Our culture touts diet pills, celebrity workouts, convenience foods, and trendy diets to help us achieve our desired weight, but these quick fix solutions have backfired. America’s populace has reached its highest weight in history. About half of Americans are overweight; one third are obese. Diets steer us away from our common sense and dip deeply into our pocketbooks while eliciting few, if any, lasting results.

Diets don’t work because each person is unique, with different needs based on gender, age, ancestry and lifestyle; how could one diet be right for everyone? Diets don’t work because they are extreme solutions. As in physics, if a pendulum swings to one extreme, it has to swing equally to the other. A diet might work for a short amount of time, but research shows that almost all diets result in a 10-pound gain once off the diet. Diets don’t work because they are too restrictive. People who fail on diet plans are not flawed and weak. Diets by nature require discipline and restriction at levels that are unsustainable by a healthy human body.

Most people are disconnected from why they gain weight, and see diet as the only culprit. For example, ignoring or discounting emotions is often the first thing to cause weight imbalances. In our fast paced world, we have lost sight of many aspects of life that truly nourish and balance our bodies, such as slowing down, eating a home-cooked meal, and spending quality time with loving people. Eating consciously and making simple lifestyle changes will create positive results and release you from the endless cycle of dieting.

Balance and a sustainable weight are your birthright. Given half a chance, your body will balance out by itself, but this is only possible by getting out of the diet mentality and listening to what you truly need. Imagine taking all of the outward energy you expend on diets, fads and gimmicks and turning it inward, so that you can listen to your heart and inner wisdom. There is no such thing as a quick fix; you already have everything you need within you. With careful thought and loving reflection, you can feed yourself wisely and purposefully and be completely nourished. Working with your body rather than against it will bring about increased energy, stabilized weight and sustainable health.

Beginning this month, VIBRANCE is offering a lively, interactive group program to assist those seeking no-fuss, easy secrets to healthy living! This workshop series is open to enter at anytime, though those who begin the program at its inception will receive the greatest benefits and special discounts.
This workshop series will cover the following subjects -

• Protein, Carbs and Fats! What’s healthy, what’s not?
• Adding healthy foods into your diet one easy step at a time!
• Nutrition Secrets that tame mood swings and the blues
• Dealing with food cravings that get the best of you
• Discover food and exercises right for your unique body!
• Healthy snacks to keep you on track
• Simple ways to increase vibrant living with greater ease!
• How to end self-sabotage for good
• Tips for enhancing your relationships for continued success
• ….and more!

This workshop series begins Thursday, May 10th and is held every other Thursday from 6-7:30pm. Prices are as follows:

• $65 per class to drop-in
• $100/mo. (two 90 min. classes)
• $90/mo. - Three month series commitment (6 classes) ($85/mo before May 10th)
• $85/mo. - for all six months (12 classes) ($78/mo before May 10th)

Those who pay in full for the three or six month series before May 10th will receive additional savings as a reward for their commitment to better health and vibrancy! Email or call 206-227-1231 to sign up!

This week I have had a lifelong friend visiting. She has recently been diagnosed with multiple food allergies and is currently on a predominantly gluten-free diet. What most would consider a great limitation has been a wonderful exploration in what is available in Seattle (and NYC).

Right here in our lovely city is Wild Ginger, listed among my friend’s research as being friendly to those with gluten sensitivities. To say it is “friendly” is a gross underestimate. Del, our server, bent over backwards and made certain that each meal was suitable to be shared among all. The house soy sauce was substituted for a wheat-free tamari, our catfish was breaded in tapioca flour instead of wheat and was sent back twice (without our knowledge) because the “chefs didn’t get the sauce perfect enough”, and then given to us on the house in the end because it came to us late. Del’s commitment to our meal was legendary, and so memorable I nabbed her business cards to share with my food-sensitive clients.
The garlic bok choy we ordered was not too heavy on the garlic, and stir-fried until just crisp-tender. The curry was heavy with coconut and spice, the sauce itself thickly clinging to the vegetables and rice rather than dripping through to the bottom of the plate. My companions eagerly mowed down on Kung-pao chicken and lamb skewers, remarking on the generous flavors of each dish. The complex yet balanced flavor profile of each dish reflects the quality of the chefs and the commitment to fine cuisine Wild Ginger is known for.
If you have food-sensitivities or just value damned good service, I highly recommend Wild Ginger downtown. Ask to be served by Del - she certainly won’t disappoint - and tell her I sent you.

Food which is healthy versus unhealthy is not an entirely black and white issue. Like everything else in the world, there is a spectrum a food can fall along. When determining what a healthy food is, I ask the following questions:

1) Does it resemble (or is made from things which resemble) something I would find on a ranch or garden?

2) Does it contain artificial flavors, colors, or sweeteners?

3) Does it contain high amounts of refined products (flours and sugars)?

4) How many ingredients does it have? (Case in point - “healthier” cookies, dressings, etc.)

5) And can I pronounce them? (Butylated hydroxytoluene, anyone?)

6) Would bugs and molds thrive on it? Think about it — if it won’t sustain their lives, what makes you think it will sustain yours?

I spent all weekend in a business seminar for holistic, green businesses. There I met Keith from Thundering Hooves, and I have to tell you, I fell in love with this man.

Thundering Hooves represents beef at it’s best. At it’s BEST. I firmly believe if you are going to eat meat, it is absolutely necessary to choose organic and free-range. The standard methods of raising livestock in the country have horrid ethical and environmental consequences, but on a strictly professional level, I cannot endorse consuming non-organic meats. There are a number of reasons why that are best explained on a separate post. Through my research I’ve found several companies offering “natural” beef, and whenever possible, I look at their website and check them out. The quality of “natural” varies widely, but in many cases it means antibiotic and hormone free. Sometimes these animals are raised orgaincally, sometimes they are grass-fed — but even some grass-fed meats are “finished” with a few months of corn to boost fat content.
No website has ever discussed the unpleasant task of slaughter, which is something that is important to me on a personal level.

This weekend, the man sitting across from me informed me that they not only raise their livestock on 100% grass-fed diets, but they have a USDA-certified “harvester” on-site. Which means these animals never have to endure the stress of transport from farm to slaughterhouse.

Wow.

A company who gives the highest quality care to the animals all the way to the end.

How can I not swoon?

Thundering Hooves is very open about their slaughtering procedure on their website. I highly encourage you to check it out, look at what they have to offer (home delivery AND local pick-up sites in the Seattle area!). If you place an order, please let them know that Aimee at VIBRANCE Nutrition and Fitness sent you. It lets Keith know I care.

Support local.
Support environmentally-sustainable.
Support socially-responsible.
Support Thundering Hooves.

Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upwards to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.

How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time of renewal and refreshing, vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with the very simple recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.

Recipe courtesy of Institute for Integrative Nutrition
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:

1/2 pound of shiitake mushrooms
1 tablespoons of olive oil
1-2 cloves of crushed garlic
1 bunch of kale, chopped
pinch of salt

Directions:

1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.

2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.

3. Add chopped kale, stir-fry for a couple of minutes.

4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.

I started to create this from a recipe in the Whole Foods Cookbook and found out I was missing a key ingredient! So I added a little extra this and that, and voilà - ecstacy in the kitchen yet again!

• 3 cloves garlic
• 1 chunk fresh ginger, about 1/4″ thick, peeled
• 2 tsp. toasted sesame oil
• 1/4 cup wheat-free tamari
• 1 tbsp. rice vinegar
• 1 tbsp. sucanat or mild sweetener
• 1 tsp. crushed red chili flakes
• 1/2-3/4 cup water
• 1 tbsp. GMO-free cornstarch* or arrowroot powder
• 1 tbsp. black or white sesame seeds

If using a Vitamix, place all ingredients except sesame seeds in machine. Begin to blend on low, gradually increasing to high until ginger and garlic is pulverized. (about 3 sec.) If using a conventional blender, you may wish to dice the ginger and crush the garlic before blending.

In a saucepan over low heat, begin to sauté vegetables and protein of choice. Add sauce and stir until thickened. Sprinkle with sesame seeds. Serve over brown rice.

Alternatively, you may wish to prepare the sauce alone by adding the sesame seeds to the blended sauce heating it in a small saucepan until thickened. Let cool and keep refrigerated for about one week. You may also wish to use this as a marinade for tofu or meats. Omit the cornstarch or arrowroot if you choose to do this.

Michael, my Love, called it “The Best Chinese-style dish you’ve made yet!”

*Rapunzel is a great brand. Look at your local health food store for organic or GMO-free cornstarch.

A million-and-one thank-you’s to Katie O. for informing me of Google’s delectable new online satellite pedometer! Now outdoor athletes can route favorite city runs, determine speed and distance, and download, save or export these routes! There is even an elevation tracker and (inaccurate) calorie counter. Maps are available for all 50 US States and Puerto Rico.

GMaps Pedometer — it just might be better than Christmas!
Try Sanoodi as well to keep all your local routes in one handy spot.

The FDA has recently approved the use of cloned milk and meat products to be introduced into our food supply. According to their studies done on the flesh and milk of cloned
animals (funded by whom?), nutrition composition is relatively indistinguishable. Since testing methods have determined cloned meat and milk to be biochemically identical to naturally created creatures, these products will not be labeled as cloned (according to Eric Schlosser of Fast Food Nation fame), despite the fact that over 60% of Americans are uncomfortable with the idea of introducing cloned products into the food supply.

This technology is only 4 years old - far too soon to rule definitively on safety. We know from the past that breeding single variations of crops lead to an increase in pesticide use due to higher risk of pests and diseases wiping out entire fields. Keep in mind there are genetic variances within the same crop species (such as iceberg lettuce) — but what would happen if the DNA were identical? Cloned species without genetic variance pose a wealth of unknown consequences. Companies which have invested in cloning are eager to be able to make a profit on their research and hard work - already the “long” four year wait has forced one comapny into bankruptcy, so pressures are high.

To find out more about some of the concerns on cloned animal products, I recommend clicking here to visit Food and Water Watch, a consumer education and advocacy group working to diminish corporate control of food and water resources. The National Organic Standards Board has met and made the recommendation that products from clones and their offspring not be labeled as organic, thus upholding the integrity of the USDA Certified Organic Label. Soon organics may be our only assurance that we are not consuming cloned animals.

If you are uncomfortable with the idea of UNKNOWINGLY consuming cloned animals and their milks, you have until May 3rd to tell the FDA by emailing them your objections or calling 1-888-463-6332 . I urge you to contact them to voice your concerns!

Washington Post article