Baby broth paleo guru explains why she does voice-overs for junk food

‘I am a working mother and will do everything to keep my family safe and nurtured’: Baby broth paleo guru explains why she does voice-overs for junk food brands Coca-Cola, Cadbury and KFC

  • Paleo diet guru Charlotte Carr breaks her silence on junk food voice-overs
  • It emerged she performed voice-overs for Cadbury, Coca Cola and KFC
  • In a statement, Ms Carr said she did not ‘personally’ endorse the products
  • ‘If I’m telling you through advertising on television or radio to buy a certain car… I may not drive that car,’ she told her followers
  • Ms Carr recently co-authored a controversial cookbook with My Kitchen Rules judge Pete Evans
  • Publisher Pan MacMillan will not go ahead with the recipe book after health authorities raised the alarm over a baby formula
  • Public health experts had warned ‘a baby may die’ if the book goes ahead
  • Ms Carr said in a podcast interview there was a ‘censorship issue’ over the recipe

By

Daniel Piotrowski for Daily Mail Australia

A paleo diet guru who wrote a controversial cookbook with My Kitchen Rules judge Pete Evans has hit back at critics after it was revealed she performed voice-overs for junk food commercials.

In a statement released on Tuesday, food blogger Charlotte Carr argued she never ‘personally’ endorsed the products she spruiked in advertisements for Cadbury, Coca Cola and KFC.

The revelations came just weeks after publisher Pan MacMillan dumped her controversial cookbook, Bubba Yum Yum: The Paleo Way for New Mums, Babies and Toddlers, after public health experts expressed alarm over a DIY baby formula recipe in the book.

‘I am a working mother and like everyone else, will do everything I can to keep my family safe and nurtured,’ Ms Carr said today about her decision to do voice-overs for the junk food brands.

‘If I’m telling you through advertising on television or radio to buy a certain car, or catch a certain airline, or use a certain toothbrush, I may not drive that certain car, or use that airline or use that toothbrush.’

Charlotte Carr has worked as a voice artist for a number of leading brands.

In a statement, Ms Carr said it was difficult to select individual voice-over roles because she worked as a freelancer and often received offers as a package deal

Ms Carr said it was difficult to select individual voice-over roles because she worked as a freelancer and often received offers as a package deal.

She said she was talking to her agent about choosing ‘roles that align more closely to my values’.

Ms Carr, Mr Evans and nutritionist Helen Padarin are forging ahead with plans to independently publish their controversial cookbook in a digital format next month.

The book has copped heavy criticism from dietitians and health authorities, with the president of the Public Health Association of Australia (PHAA), Heather Yeatman, quoted saying ‘a baby may die if this book goes ahead’.

The PHAA said its DIY baby milk formula, which is based on liver and bone broth formula, contained excessive amounts of Vitamin A.

In an interview about the book with the That Paleo Show podcast, Ms Carr said there had been a ‘censorship issue’ with the recipe.

‘I think we need to look at possibly where the comments have come from and who sponsors those organisations,’ she said. It’s a very, very big issue here.

‘It’s also a censorship issue, you know? This has been promoted and printed I know it’s well over 500,000 times because the (inaudible) manual has been printed that many times already.

‘And it’s in many, many other books across the world.’

 Pete Evans explains the controversial Paleo Diet

‘Bubba Yum Yum: The Paleo Way – for new mums, babies and toddlers’ will be published independently online. Pan MacMillan Australia will not publish the book after concerns were raised by health experts

‘As a hard working mum to my beautiful baby boy Willow, and like most Australians, my family are my highest priority and will always be’, Ms Carr said in a statement

‘Paleo Pete’ Evans has become one of Australia’s leading spruikers of the paleo diet.

A spokesman for Pan Macmillan Australia would not comment on censorship claims.

‘The authors of Bubba Yum Yum – The Paleo Way – for new mums, babies and toddlers have decided to release a digital version of the book very shortly, and will, therefore, no longer publish the book, in any format, with Pan Macmillan Australia,’ he said in a statement.

Public Health Association CEO Michael Moore told Daily Mail Australia the real issue was that specific diets discourage parents from breastfeeding.

If adults want to use a paleo diet, even though it’s rated amongst the worst diets of the world, then so be it,’ he said.

‘When you start talking about specific diets for infants… It discourages from breastfeeding and there’s huge amounts of research around the world that breastfeeding’s best.’

A Department of Health spokeswoman said authorities recommend that parents use commercial infant formulas if an infant is not breastfed.

She said the paleo formula is also concerning because it contains one-tenth of the calcium of breast milk, 879 per cent the sodium of breast milk, and 168 per cent the selenium of breast milk.

‘These are important nutrients to get right in the diets of babies,’ the spokeswoman said.

STATEMENT FROM CHARLOTTE CARR

As a hard working mum to my beautiful baby boy Willow, and like most Australians, my family are my highest priority and will always be. I often have little control over the jobs that are contracted to me as a voice over artist, like so many freelancers in my field. I am frequently presented with a package rather than specific clients that I can pick and choose from.

Over the years as I have become devoted to eating and living a specific way, due to the health concerns of my family, I have been working with my agent to choose roles that align more closely to my values. I have never “personally “endorsed any of these products since becoming a holistic health coach and baby food blogger. I am a working mother and like everyone else, will do everything I can to keep my family safe and nurtured. If Im telling you through advertising on television or radio to buy a certain car, or catch a certain airline, or use a certain toothbrush, I may not drive that certain car, or use that airline or use that toothbrush.

I originally created this page out of love and kindness and to share my story so that any Mum in a similar position who has been told to put their child on a gluten free and dairy free diet would have a place to come to for inspiration and ideas.

When you are told your child can not have these foods, sometimes its overwhelming and scary and you are unsure where to start. Its a lonely place. This is why I created Bubba Yum Yum. A place of fun beautiful, delicious yummy food.

 

Discover Paleo Diet’s History

The Paleo diet has taken the internet and media by storm as it continuously gain popularity among diet lovers. Many are shifting to Paleo that has been dubbed as the only diet compatible to human genes. Studies have showed the science behind it as well as its origin.

According to The Paleo Diet Site,  Paleolithic diet was consumed by the ancient cavemen and civilizations through their hunter-gathering means. However, it was first popularized in the 1970’s by Gastroenterologist Walter L. Voegtlin and soon after, many authors, researchers and nutritionists were considering it as a natural means to provide ample nutrition to the body. Soon after, many individuals have adapted it as their way of life.

He suggested that the genetics of the human body did not change from the ancient times. Hence, this diet would have always been compatible to the human body.

After so, a Swedish doctor Staffan Lindeberg, pioneered a scientific survey called Kitava study and he found out that a civilization in Kitava, Papua New Guinea who utilized the Paleo-like diet did not suffer from any diseases like stroke, heart diseases, obesity and hypertension.

Their diet is not westernized and they rely on eating what they gather or hunt from their livelihood. In the 1990’s, scientists, medical doctors and nutritionists advocated the use of Paleolithic diet to reduce risks of many lifestyle diseases and have a healthier body. Today it is again popularized by Dr. Cordain and followed by Robb Wolf.

According to Loren Cordain, PhD, from the Colorado State University, there are clinical studies that prove that the Paleo diet is an optimum diet that can actually reduce the risk of many ailments. They claim that the western diet is the culprit in the emergence and high number of cases of obesity, high blood pressure, stroke and heart problems.

Also, Dr. Boyd Eaton and Dr. Melvin Konner of the Emory University became interested in the diet and they published an article in 1985 regarding Paleolithic nutrition which gained attraction from various sectors of the medical field. Furthermore, in 1989 they were joined by Marjorie Shostak and they published another article and book about achieving proportions of nutrients in the Paleo diet.

The human genes that were present in our ancestors for a demanding natural environment enabled them to survive and thrive. Hence, it leads to a very energetic lifestyle. According to the book by Brand-Miller, Mann, and Cordain entitled, “Paleolithic nutrition: what did our ancestors eat?,” the natural diet during the time of our ancestors is the healthiest diet. They claim that a carnivorous diet is the most compatible one to the genetic make-up of humans. Today, it has gained popularity all over the world especially among celebrities as it is effective in boosting weight loss and promoting health.

Today, the world’s attention has turned to this diet as a means to lose weight and practice healthy eating at the same time.

 

Paleo: 10 things to know

Paleo conjures up images of meat. But it also relies heavily on vegetables, herbs and spices.

Paleo has evolved into more than just a diet, and is now considered a lifestyle by some and a movement by others.

Australian chef Pete Evans is emerging as its controversial Trans-Tasman leader, intent on changing the world one pasta-less Spaghetti and bunless Joy burger at a time.

But he’s not alone. At his paleo workshops held in Auckland and Wellington over the weekend, Evans was joined on stage by a personal trainer, a naturopath, a couple of nutritionists, a chiropractor, a lifestyle educator, and one Australian Idol winner, his wife and child. All people living the paleo way of life.

The audience – from the faithful and converted to the merely curious – soaked up the day’s cooking demos, presentations, and stories of personal transformation through paleo.

The elephant in the room – the recent outrage over Evans’ liver and bone broth formula for infants – was only partly tackled by guest speaker Charlotte Carr, co-author of Bubba Yum Yum: The Paleo Way. She spoke about her son’s own troubles with feeding and how he started ‘stimming’ and showing symptoms of autism. A paediatrician advised Carr to remove any casein and gluten from his diet, but finding a baby formula with ingredients she understood was near-on impossible. That’s when a naturopath put Carr onto a homemade broth and liver formula, which Carr claims turned things around.

Outside of this workshop however, baby broth has taken paleo a step too far. Sue Pollard, CEO of the NZ Nutrition Foundation, says “the idea of giving babies bone broth instead of formula is certainly something we wouldn’t condone. From a food safety point of view there are all sorts of risks, and it’s quite dangerous nutritionally.”

As for the diet as a whole, she says eating more vegetables and cutting refined sugars and processed foods has merit, but not enough. “It’s expensive, it’s alternative, it’s trendy – you don’t need to do it to have a well-balanced diet. And I would suggest that avoiding legumes, grains and dairy is inappropriate.”

“The food and nutrition guidelines developed by countries, including New Zealand, are based on the latest science. And so one of the things we would be concerned about is the complete removal of a whole food group. You’d be missing the likes of B-vitamins from grains and calcium from milk,” she says.

It would also be difficult to get a high-fibre diet without grains and legumes. “They’ve been shown to reduce the risk of heart disease. And they contribute to satiety so people don’t eat too much, which helps with weight loss,” says Pollard.

While that controversy continues to brew, we attempt to explain what you can and can’t eat on the world’s most polarising diet. From all the various experts on deck at Evans’ workshop, here are 10 things that stuck out …

10 THINGS WE LEARNT ABOUT PALEO 

1. It’s not too far from ‘meat and three veg’… so says Evans. Meat is ideally pasture-fed and the seafood sustainable – but virtually all types of meat, poultry and fish are on the table. Meals can include as many vegetables as you want – raw or cooked. Above-ground veges are preferable to root vegetables (although potatoes seem to be quite divisive in the paleo world).

2. Remove grains and dairy: Okay, so that means no pasta or bread in the pantry. You’ll have to ditch the cereal too. Grains contain phytates, which bind up minerals in food and make them difficult to absorb. They also contribute to high blood sugar, another no-no. Dairy, like grains, can cause an inflammatory response and is linked with allergies. So basically, paleo might be your friend if you’re lactose or gluten-intolerant. Paleo makes a lot of use of nuts and seeds, which can be made into muesli and even bread.

3. Avoid legumes: You can also forget about beans, including soybeans, peas and lentils. Even though these are a source of protein, paleo folk say they are full of anti-nutrients, such as phytates (which impair the absorption of other nutrients found in these foods) and lectins, which might be toxic in the bloodstream. Sceptics argue that sprouting and cooking destroys lectin so it isn’t an issue, and that these foods contain important nutrients we need.

4. Ditch refined sugars: Eating too much sugar – especially via processed foods – can lead to weight gain and diabetes. When you’re filling your body with sugar, that’s the fuel your body will run on and burn, whereas the fuel your cells actually need is protein and fat, claims Dr Nora Gedgaudas, author of Primal Body, Primal Mind.

5. Fruit is okay on occasion: What could possibly be wrong with fruit? Just all the sugar content by way of fructose. Some paleo advocates say one to three servings of fruit a day is okay. Evans opts for the occasional green apple and antioxidant-rich berries.

6. Bone broth is a good staple: A cup of broth every day, instead of coffee, is one of the most important habits to adopt if you’re going paleo, says Evans. Bone broth, or stock, contains a host of minerals and nutrients that is good for the gut, say advocates.

7. Fermented foods rule: For gut health, fermented vegetables are the tonic as they’re thought to contain a heap of beneficial probiotics as well as enzymes to help break down and digest foods. Naturopath Helen Padarin claims that when you ferment a vegetable you increase its nutritional value by up to 100 times.

8. Eat unrefined fats: Avocados and olives are a great source of healthy fat, as are nuts and seeds. For cooking, coconut oil and duck fat is a better bet than less-stable modern vegetable oils such as soybean, sunflower, rice bran and canola oils, say the paleo people.

9. Eat nose to tail: If you’re going to eat meat, it should be done in the most respectful way, not wasting any parts of the animal. If you cook a roast chicken, don’t throw the carcass away. For broth, you can use chicken feet and necks, for example. Offal, such as liver, is also full of vitamins, minerals and amino acids and can be added to meals or made into pate. And all the fat that rises to the top of the broth or stock, while cooking, can be scraped off and used as cooking fat.

10. Don’t fret about calories: In terms of portion sizes, Evans recommends a piece of meat the size of your palm with a meal. Just by eating protein and healthy fats – and avoiding sugar, gluten, dairy and grains – you shouldn’t feel hungry between meals, your body will draw on fat for its energy, and weight loss should follow says Evans and his like-minded paleo faithfuls.

READ MORE:

* Baby paleo book delayed

* Pete Evans defiant in face of cookbook criticism

* Pete Evans’ paleo rant: He’s a ‘warrior’

* What makes Pete Evans feel good?

Eating the paleo way: why all the fuss about cauliflower rice?

Great British Bake Off winner John Whaite has been converted to

cauliflower rice – here he explains why he’s eating like a caveman

I may be best known as the 2012 winner of the GBBO, but my obsession with food extends to the healthier end of the spectrum, too.

While I’d like to live off cake alone, if I can find a healthy alternative, I’ll take it. And cauliflower rice is one of those easy swaps – lose the rice and save your carb allowance for the fun stuff.

The growing popularity of this vegetable rice springs from the paleo diet.

Unless you’ve been living in a cave for the past couple of years, the chances are you’ve heard of it.

In fact, if you have been living in a cave then you’re more than likely already following the fad; it is, after all, commonly referred to as the ‘caveman diet’.

The premise of the plan is fairly simple: consume modern foods that are biochemically similar to those of our early human ancestors. That means a higher protein intake than the average western diet currently involves, as well as eating only unrefined carbohydrates, which enter slowly into the bloodstream avoiding the dreaded insulin spike.

This modernised caveman regime is vaguely similar to the Atkins diet – but without the halitosis and with much more dietary fibre and nutrient-rich vegetables.

Within the countless primal-inspired recipe books out now, there are nuggets of gastronomic gold, one of these being cauliflower rice.

Crammed with more nutrients than you could shake a spear at, and with just 25 calories per 100g (compared with about 140 calories per 100g cooked white rice), this new grain-free grain is cropping up as a highly popular rice alternative.

No longer is the vegetable restricted to the smelly and soggy cheese bakes of the 1980s. It has undergone a health-enhancing transformation, the result of which should satisfy even the most avid of rice addicts.

Personally, I am hooked. Cauliflower rice means that my curries aren’t without that vital fluffy white sidekick, but I can sleep soundly at night knowing that my cavemen ancestors will be smiling down on my nutrient-rich choice of side dish.

Here’s how I make mine.

Cauliflower Rice recipe

1 large cauliflower could serve four people, though with fewer calories and much more dietary fibre than rice, there’s no harm in having an extra large portion.

This doesn’t just need to play the role of the unassuming side dish; it also works well as a rice replacement in a biryani.

INGREDIENTS
1 cauliflower, leaves removed
Sea salt
Black pepper
A splash of double cream (optional, but worth it)

METHOD
The key to disguising the cauliflower is to grate it finely. Having experimented with a range of different food processor blades and box graters, I find the fine side of a box grater gives the most satisfying result. The food processor blades seem to shred the cauliflower, which quite simply isn’t rice-like enough for me.

In a deep frying pan or sauté pan, heat a little oil over a medium heat. Add the grated cauliflower with generous pinches of salt and pepper. Sauté for about 5 minutes, stirring occasionally, just until the cauliflower is cooked through and has lost its raw taste. Stir through a splash of cream (if using), and serve.

Is Broth The Next Super Food?

It’s January and the New Year, New You diet stories are everywhere—and suddenly so is the topic of broth.  While sipping broth as a way to get in shape may sound like a stretch given Americans’ fickle diet and snacking tendencies, the business of broth is heating up.

The terms broth, bouillon and consommé are interchangeable, but the broth making news is bone broth or a rich, gelatinous stock made from boiling meat, fish and vegetables which results in a taste and flavor profile that is a far cry from its mass-produced cousins. Yet reality is, commercial prepackaged varieties (in cubes, boxes or cans, or in concentrated liquid form) are the most widely used and available. With convenience, however, comes a price: Prepackaged varieties get plenty of nutritional knocks for their sky-high sodium content (one Hormel HerbOx chicken bouillon cube has 1100 mg; the USDA recommends individuals get no more than 2300 mg/day) and flaccid flavor. Yet broth is a kitchen staple worldwide with Unilever Unilever’s Knorr and Nestle Nestle’s Maggi brands the industry leaders (numbers 8 and 6 respectively in a Kantar’s Worldpanel’s 2013 Brand Footprint ranking of the 50 most recognized brands), making the global seasoning market highly competitive (Africa, specifically Nigeria, and South America are hotspots).

Maggi’s marketers have done an impressive job in positioning their products so that consumers in a variety of countries think it’s indigenous to their nation. National Public Radio has covered this story and it’s worth a listen.

Bone broth’s newfound status as a diet and health elixir has legs, though, as 3 factors are in the food’s favor for growth in the coming year.

1. Consumers (Now) Love Science.

The current broth boom is linked to the still popular Paleo diet, which lists broth as a staple. Despite it being around 40+ years, the diet recently was re-introduced to audiences by the self-described founder of the Paleo movement, Loren Cordain, PhD, who trademarked the name and has authored 5 Paleo books since 2011 of which millions of copies are in print. Paleo offshoots include a broth diet courtesy of television personality Dr. Oz in 2014 and the current Paleo mom-phenom Michelle Nam.

As Paleo-themed books populate Amazon’s diet best seller rankings, Publisher’s Weekly reported that what bodes well for the broth obsessed is consumers’ interest in diets that are linked to science, real or imagined (Paleo, it should be noted, was number 34 out of 35 on US News 2015 Best Diets Rankings).

Paleo books highlight its health benefits (for example, it’s supposedly an antidote for “leaky gut syndrome”) and include plenty of broth recipes purported to have nutritive powers, although no research to date has demonstrated that bone broth is superior to commercial. It’s worth a mention, however, that research has demonstrated eating soup prior to a meal is a proven way to cut calories.

Broth’s popularity also may be a sign that consumers are rethinking how to get healthier—not necessarily good news for the $60 billion weight loss industry. While industry leaders like Weight Watchers and Jenny Craig, supplement manufacturers and retailers like GNC, and food manufacturers such as Kellogg +2.6% try to ride the January weight-loss wave, according to RJ Hottovoy, analyst for Morningstar +0.69% who follows the industry, “We’ve seen lackluster performance from the major diet plans because we’re seeing a major structural shift in the business. The emergence of smart phones, calorie counting apps and fitness monitors has disrupted the traditional commercial weight loss market. I think they have commoditized part of the industry, making certain aspects of weight loss management certainly more accessible to a mass audience, while making it more difficult for the traditional plans to stand out among consumers.”

The Results Are in! Whole30 Diet and Weight Loss Lessons

Last month, I told you lovelies that I was two weeks into the Whole30 (in a nutshell, you nix sugar, dairy, grains, beans, soy products, processed foods, and alcohol for a month, while also not stepping on the scale or watching TV/doing computer work while eating).

And now I’m two weeks out—and, upon reflection (insert fancy raised pinky here), I think I’ve learned more than I expected I might.

(Full disclosure: This pic is from Panera’s “power” menu, because it is much, much prettier than any of the photos I took of my own recipes.)

I am, in general, a pretty healthful eater: I forgo sugar, skip fast food, limit caffeine and alcohol, I eat tons of fruits and veggies, and I haven’t had a soda since 2012.

But! I’m also human. Embarking on something that knocks out several of my staples—namely, beans (I’m an unapologetic hummus and chickpea fan) and tortillas (I mean, I live in New Mexico, for heaven’s sake)—for 30 days still felt like a huge feat…but I’m always up for a health challenge. And here’s what I learned!

1: I look forward to cooking. Don’t get me wrong; I’ve always loved dabbling with recipes. But this challenge meant trying out new recipes almost every day or else feeling kind of meh about repeating a meal. I’ve been making my own from-scratch meals much more often since finishing the Whole30 (and actually crave spaghetti squash in lieu of pasta).

2: I take the time to pre-plan meals out. Because there are so many limitations for foods you can’t eat, it makes sense to look at the menus for the restaurants you’re visiting in order to see what might work with the challenge. And if I’m going to be out for a full day, I’m always sure to have packed lunches and snacks.

3: I bypass the scale. Pre-challenge, I (on average) weighed myself once a week…maybe.. But since you’re specifically asked not to weigh yourself during the entire challenge…I didn’t! It was kind of nice to ignore the gadget, but I’m also one of those people who’s naturally snoopy—so, the day after finishing the Whole30, I jumped on the thing. I’d lost 16 pounds.

The takeaway (for me!): Mindfulness—which I thought I had beforehand, but I really didn’t. I find that, now, I think about how to make a meal healthier and tastier more than I did before (while bringing things like chickpeas and tortillas back into the equation!).

Lexi Petronis

The Culinary Architect: Start off the New Year the Paleo way

Most people start off the new year with the resolution to eat more healthy and lose weight.  The Paleo Diet might be a great place for you to start…the Paleo Diet, also know as the Caveman Diet, refers to eating like our Paleolithic ancestors ate.  Our stone age predecessors were skilled at hunting with stone tools and gathering.  They had not yet domesticated animals, so their meals consisted of meats, eggs, vegetables, fruits and nuts.  They did not eat grains, dairy, legumes and, obviously, additives and processed foods.

Many of my clients have us cook Paleo for them.  They experience moderate weight loss (one client lost over 50 lbs. during 2 years), increased energy, better digestion, better moods and more restful sleep.  If you are interested in learning more about this intriguing diet, there are many books available.  However, the first and foremost authoritative tome is Loren Cordain’s Ph.D, The Paleo Diet.  In the meantime, the following recipes are an excellent place to start.  Try them and see if the Paleo Diet may be for you and Happy and Healthy New Year Wishes to You.

Recipes

Serves 4

Broccoli Fritatta

Stuffed Acorn Squash

ChickenPicatta,

The Paleo Way,

with Mushrooms

Steamed Spinach*

Ginger Sea Bass Over

Wilted Spinach

Steamed Baby Carrots*

Paleo Broccoli Fritatta

This dish may be enjoyed at Breakfast or Lunch or cut into quarters as a dinner side dish.  It is attractive, delicious and loaded with fiber and Vitamin C.

1 tblsp. olive oil

1/2 medium onion, chopped

1 clove garlic, minced

1  head broccoli, separated

into  florets & peel the stem

4 large eggs

2 tblsps. almond meal

2 tblsps. fresh, chopped

parsley

1 tblsp. fresh pepper

1 tblsp. fresh thyme

Olive oil in a spray bottle

1.  Preheat oven to 350 degrees. Heat the olive oil in a skillet and add onion and garlic.  Cook over medium-high heat until onion is translucent, about 3 minutes.

2.  In a large pot, boil water, add broccoli and cook 2 minutes until bright greenDrain and set aside 8 nice looking florets.

3.  Place remaining broccoli in a food processor and process.  Add remaining ingredients and process again.

4.  Lightly oil an aluminum round pan.  Pour broccoli mixture in pan and decorate with “8 nice florets”.  Bake in oven until cooked though.  Approximately 20 minutes.

Stuffed Acorn Squash

This recipe is very versatile.  The squash can be a delicious make-ahead lunch or dinner.  If you are feeling creative, you can substitute any lean ground meat.  You can also add any vegetable or herb as well. Let your creativity soar.

2 acorn squash

1 tblsp. olive or coconut oil

1 onion, minced

3 cloves garlic, minced

1 red pepper, chopped

1 lb. ground turkey or

ground turkey

sausage, casing removed

1/2 cup tomatoes,

finely chopped

1/4 cup almond meal

1.  Preheat oven to 400 degrees.

2.  Cut the acorn squash in half, lengthwise, removing the pulp.  Place face down on a baking pan in 1/4 inch of water.

3.  Bake for 30-45 minutes or until squash are soft.

4.  While squash is baking, heat a large skillet over medium heat.  Add oil, onions and garlic.  Cook until onions are translucent, but be careful not to burn garlic.

5.  Stir in pepper and cook 3-4 minutes longer.

6.  Add turkey and brown until turkey is cooked.

7.  Strain off any excess liquid from the turkey and stir in tomatoes and almond meal.  

8.  Pour out any of the water in the pan with the squash.  Place squash open side up.  Fill with turkey mixture and bake 20 minutes more.

Chicken Picata, The Paleo Way with Mushrooms

Chicken Piccata is usually dredged in flour.  I promise that you will not miss the flour one bit in this recipe.  The addition of mushrooms, a vegetable high in fiber and low in calories, makes this dish super delicious.

4 skinless, boneless

chicken breasts

1 tblsp. + 1 tblsp. olive oil

Sea Salt and black pepper

to taste

4 cloves, garlic, minced

2 green onions, diced

6 oz. sliced mushrooms,

any kind you like. (I love

King Oyster Mushrooms,

available at Asian markets)

1/4  cup white wine

1/2  cup chicken stock

Juice from one lemon

3 tblsps. capers, chopped

1.  Butterfly the chicken breasts.

2.  Place the butterflied chicken pieces in between 2 pieces of Saran Wrap and, with a flat side of a meat mallet, gently pound the chicken until the meat is approximately 1/4-inch thick or pound with a heavy skillet.

3. In a large saute pan, heat the 1 tblsp. oil over medium-high heat.  While your pan is heating, lightly sprinkle both sides of the chicken with the sea salt and black pepper.

4.  Saute the chicken in the hot skillet on both sides for 3-5 minutes, until the chicken is barely cooked through.

5.  Remove the chicken from the pan and add to the same pan another 1 tblsp. olive oil, garlic and onions.

6.  Using a wooden spoon, quickly saute the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the mushrooms and continue sauteing.

7.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.

8.  Pour the sauce over the chicken and serve immediately.

9.  Serve with steamed spinach to add additional “bulk” with very few calories.

Ginger Sea Bass

over Wilted Spinach

6 cups fresh baby

spinach leaves

4 5-oz. Sea Bass filets

4 tsps. peeled and

minced fresh ginger

2  tsps. minced garlic

1/2  cup dry Marsala wine

8 tsps. soy sauce

2 tsps. sesame oil

1 lime, quartered

1.  Cut 4 (12-inch square pieces) of aluminum foil.  Preheat oven to 400 degrees.

2.  Using 1 foil at a time, place the foil sheets on the work surface.  Place 1 1/2 cups of spinach in the center of each foil sheet.  Top with Sea Bass filet.  Sprinkle with 1 tsp. sesame oil over the fish and spinach.  Gather the foil sheets over the fish.  Fold in the foil edges and pinch tightly to seal.  Place the foil packages on a baking sheet.

3.  Bake until the spinach wilts, and the fish is just cooked though, about 10 minutes.  Transfer the packages to wide shallow bowls.  Cool 5 minutes.  Open package and fold down to reveal fish, being careful of hot steam.  Squeeze the lime over the fish.

4.  Serve with peeled, steamed baby carrots.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  She lives in Manhasset with her husband and son.

 

All You Need to Know About Paleo, Clean Program, Gluten-Free and the 5:2 Fast Diets

GOOD AND CLEAN, but maybe not so fun: Each January, millions of people vow to shed pounds and become virtuous eaters. Many will start to eat like cave men or go gluten-free. Others may take a more drastic approach and fast two days a week or detox their systems by cutting out all but the basics. To help you master the new year cleanse, here’s our breakdown of four of the most popular healthy food movements you’re likely to embrace in 2015.

PALEO

The Big Idea: Eat the way our hunter-gatherer forebears did in the Paleolithic Era, surviving on hormone- and antibiotic-free meat and fish, as well as fruits and vegetables, nuts and seeds.

The Promise: Fat loss, muscle gain, more energy, smoother skin, better digestion and a stronger immune system.

What You’ll Be Eating a Lot of: Wild-caught fish, cage-free eggs, chicken, turkey, bison, fruits and vegetables, nuts, and good fats such as olive oil and avocado.

What You’ll Be Cutting Out: All cereal grains and legumes, including wheat, oats, corn, brown rice, soy and kidney beans; dairy products such as milk and cheese; and processed or sugary foods such as soda, candy bars or chips.

Almost as Good as the Real Thing: If you like spaghetti and meatballs, try meatballs and marinara over spaghetti squash.

The Drawbacks: Organic food can be expensive. David Katz of Yale’s Prevention Research Center warns: “The Paleo banner is often flown as an excuse to eat modern, domesticated, grain-fed, fatty meat utterly unlike the meat our ancestors ate.”

The Poster Children: Lucy the cave woman, NBA star LeBron James, actor Matthew McConaughey and the entire Melbourne Football Club.

The Resources: Books // The original “The Paleo Diet Cookbook” (£13); Tom Parker Bowles’s new “Let’s Eat Meat” (£17); Australian celebrity chef Pete Evans’s “Paleo Every Day” (£19), released this month. App // Paleo Central (70 pence) contains 4,000 items in its database so you can see what is and is not Paleo and find alternatives.

The Place to Try It: At Sea Containers at the Mondrian London, Seamus Mullen has created a virtually carb-free menu. “The Paleo way of eating is really about embracing seasonal produce and healthy, natural, saturated fats,” he says.

CLEAN PROGRAM

The Big Idea: Developed by Alejandro Junger, the Clean Program is a 21-day diet that allows one solid meal a day (lunch), two liquid meals and supplements. The diet cuts out foods that cause allergies and digestive problems.

The Promise: The diet claims to depuff and detoxify the body, improve skin, sleep, digestion and energy, and reduce bloating, constipation and joint pain. Post-cleanse, dieters should be more aware of how their body reacts to certain foods.

What You’ll Be Eating a Lot of: Wild fish, chicken and turkey, brown rice, quinoa, legumes and beans, vegetables, whole fruits, nuts, avocado, good oils such as coconut and olive, green tea, stevia—and a lot of nutrient shakes and juices.

What You’ll Be Cutting Out: Soy, dairy, gluten, eggs, pork, beef, corn, tomatoes, eggplants, potatoes, peppers, bananas, grapes, straw-berries, caffeine, alcohol and processed sugars.

Almost as Good as the Real Thing: Instead of french fries, try root vegetable fries made from carrots and parsnips.

The Drawbacks: The 21-day program kit, which includes supplements and recipes, costs $425 (£280). Some Clean dieters complain of headaches and low energy. Plus, it’s difficult to have a social life when your dinner is a shake.

The Poster Children: Actresses Demi Moore and Gwyneth Paltrow, and fashion designer Donna Karan.

The Resources: Books // Dr. Junger’s “Clean” (£10) and “Clean Eats” (£13); Gwyneth Paltrow’s “It’s All Good” (£16). Online // The Clean Program includes a support community, with tips, recipes, videos and a members’ chat room; my.cleanprogram.com

The Place to Try It: Bruno Loubet, chef-owner of Grain Store in London, has created a veg-heavy menu. His creativity shines with dishes such as leek and butternut squash “cannelloni” where leeks replace noodles.

GLUTEN-FREE

The Big Idea: Gluten causes inflammation in the small intestines of people with celiac disease. In “Wheat Belly,” cardiologist William Davis says the protein is also the cause of health problems such as arthritis, hypertension and obesity.

The Promise: By cutting out gluten-loaded pastas and breads for wheat-free foods, you’ll lose weight, have more energy and lose the bloated “wheat belly.”

What You’ll Be Eating a Lot of: Buckwheat, quinoa, flax, millet, rice, gluten-free flours (rice, soy, corn), eggs, fruits, vegetables, meat, fish and poultry.

What You’ll Be Cutting Out: Bread, pasta, beer, cereal, cookies, flour tortillas, couscous, muffins, some oats, gravy and some salad dressings.

Almost as Good as the Real Thing: Luckily, gluten-free products are popping up in supermarkets around the world. For beer drinkers, Spain’s Estrella Damm Daura is made with barley malt. Pasta lovers can try Andean Dream Quinoa Spaghetti.

The Drawbacks: You can’t eat bread, and who doesn’t love bread?

The Poster Children: Designer Victoria Beckham, tennis player Novak Djokovic, actress Rachel Weisz,Bill Clinton (mostly).

The Resources: Books // “Gluten is my Bitch” (£12); “Wheat Belly” (£9). Apps // Gluten Free Restaurant Items (£2) locates restaurants within a 30-mile radius and shows which dishes are gluten-free. Scan bar codes with Coeliac UK (free) to see which products are gluten-free when shopping.

The Place to Try It: Anna Hansen became gluten intolerant when pregnant and now has gluten-free dishes on her menu at London’s the Modern Pantry, such as coriander and curry leaf besan chips with tahini lemon cream.

THE 5:2 FAST

The Big Idea: Five days of normal eating, and two days of eating one quarter of your recommended calorie quota (about 500 calories for women and 600 for men).

The Promise: A loss of about half a kilo a week if you don’t overeat on your normal days, plus health benefits such as an improvement in blood pressure and lower cholesterol. It also helps people become more in touch with their hunger cues.

What You’ll Be Eating a Lot of: On fast days, you’ll eat high-protein, high-fiber foods, because these are more satiating. Think chicken and fish, and leafy green vegetables and legumes.

What You’ll Be Cutting Out: On fast days, avoid refined carbs such as pasta, rice and potatoes, and sugar-laden sweets such as doughnuts and other pastries.

Almost as Good as the Real Thing: On non-fast days, eat whatever you like, from a double bacon cheeseburger to a slice of pecan pie. But you might pay for it when you’re fasting again.

The Drawbacks: On fasting days, you may experience lower energy and mood swings. “This is impossible to share with family and turn into a lifestyle,” says Dr. Katz.

The Poster Children: Model Miranda Kerr, singer Jennifer Lopez, actress Jennifer Aniston, TV presenter Phillip Schofield.

The Resources: Books // “400 Calorie Fix” (£2); “The Fast Diet” (£6). App // The 5:2 Diet Complete Meal Planner (£2) shares 100-calorie breakfast ideas and recipes for 200-calorie dinners. Online // Chat with other fasters on the Fast Diet forums; thefastdiet.co.uk/forums

The Place to Try It: Sam’s Brasserie & Bar in Chiswick introduced low-calorie dishes specifically for 5:2 dieters. “A personal favorite of mine is the minced pork lo-lo meatballs,” says executive chef Mark Baines. “Guests couldn’t believe it was a diet dish.”

 

The common sense, modified Paleo elimination diet

The common sense, modified Paleo elimination diet

Integrative, functional and holistic medicine all consider good nutrition to be a foundational, if not the keystone, therapeutic modality that supports optimal health and well being. Generally, the dietary approach most touted is one that is plant based and composed largely of whole foods.  Even when guided by these two fundamental principles it is still possible to be overwhelmed and confused by the variety of diets recommended by the experts, or self-proclaimed experts. Nearly everyone I engage with professionally wants to know what diet will support their health and longevity, improve energy, assist in weight loss/management, abolish chronic symptoms and/or eliminate disease. Is it Vegan, Vegetarian, Flexitarian, Pescartarian, Mediterranean, Macrobiotic, raw, gluten-free, low carbohydrate, low fat, low acid, calorie restricted, or some creative combination?

The diet I most frequently recommend, as an effective therapeutic tool, is one that I call a common sense, modified Paleo elimination diet.  It encompasses the basic tenets of a Paleo diet: whole foods, abundant plants, healthy fats, lean proteins, and no grains, dairy, legumes or processed, refined carbohydrates, including sources of simple sugars. To be more specific, this diet includes lots of vegetables, moderate intake of whole fruits, lean range fed meats, fish, eggs, nuts, seeds, nut/seed butters, other healthy fats–such as olive oil, coconut oil, avocado. Refined oils are not allowed. No legumes means no beans, peas, soy or peanuts, and yes, oats, rice, quinoa are included in the no grains prohibition. The diet does eliminate potatoes, but most advocates allow sweet potatoes. Salt should be greatly reduced. Finally–alcohol is a processed, refined carbohydrate and, therefore, should be significantly reduced, if not eliminated (see below for principles of elimination diet and reintroduction).

“Common sense” refers to my assessment that we do not know enough, yet, regarding the effects of red meat. Even organic, grass-fed and humanely raised beef contain significant amounts of heme (iron) and carnitine in their meat. There is concern that these natural attributes may possess some risk when consumed in large amounts. In addition, meat cooked at high temperatures, most notably with grilling, results in the production of cancer-causing heterocyclic amines and polycyclic aromatic hydrocarbons.  My recommendation is to not subscribe to the “cave-man” mentality exhibited by some enthusiasts who follow this diet, but rather, limit red meat intake to only a few times per month, or less.

“Modified” means that I want to make this diet work for anyone who is willing to give it a practice run. Perhaps baby steps are needed for implementation—adding one aspect of the diet at a time so it does not feel so foreign or overwhelming. Possibly understanding that occasionally diverting from the plan is not sinful, and may even provide insight into how certain foods affect one’s well being.  Or maybe someone discovers they cannot incorporate all of the principles of the diet. If they have developed an appreciation of the benefits of whole foods, plants, and the limitation of processed/refined carbohydrates (sugar), then that is a useful insight. The diet, though, is generally easily followed for at least the 4-8 week trial I recommend, especially since it enjoys an immense presence on the Internet. There are many websites and blogs devoted to the principles and practices of Paleo, along with an abundance of recipes sites. It is easy to modify a non-Paleo recipe; for example, just type in Paleo tabouli. When I did this I was greeted by at least six tempting recipes to consider. It is amazing how versatile cauliflower can be.  Of course, it is difficult, but not impossible, to be Vegetarian and Paleo. Again, the Internet can be a rich resource for attempting this lifestyle experiment.




“Modified” is also applied to the concept of using Paleo as an elimination diet. For individuals with health concerns it is usually worth addressing the possibility that some foods they are consuming may be contributing to their symptoms. An elimination diet helps to ferret out food intolerances, inflammatory load, and/or the inability to tolerate the burden presented by a frequently consumed food item. It also provides rest to a possibly stressed GI system. However, the traditional elimination diets can be onerous and unpleasant. The Paleo diet eliminates many of the major sources of food intolerances while allowing the individual to eat a balanced and varied diet. I suggest that the diet be followed for a minimum of 4-8 weeks, while keeping a symptom diary. If symptoms improve, but do not completely resolve, then the individual should pay attention to other foods in their diet that may be contributing to symptoms and eliminate them. At the end of the elimination trial, if the individual is missing a generally recognized-as-healthy food (e.g. quinoa, hummus), then it may be reintroduced—a moderate serving for two-three days (if tolerated), followed by removal of the food item for at least three days. No other new foods should be introduced during this time, and a careful recording of potential symptoms should be made. Also, attention should be paid to the quantity of the food item that is tolerated (burden), if it is added back into the diet.  If the individual wants to restore most or all of the whole foods eliminated from the Paleo diet, I do urge them to leave dairy, wheat and gluten to end of the trial. Even if an individual determines that they want to strictly adhere to the Paleo diet, it is useful to keep in mind these rules of food reintroduction, in case they run into a scenario in which consumption of a non-Paleo food is desired—such as at a restaurant or a friend’s home.

Many of us are already consuming Paleo meals, without labeling it as such. A piece of wild caught fish and two servings of vegetables, with a conscious effort to skip the bread or rice in order to reduce unnecessary calories; eggs or a breakfast smoothie with frozen fruit, almond milk, and now add some kale and nuts because your friend told you it was healthy; a large salad at lunch with cubes of left over chicken, avocado, walnuts and a balsamic vinaigrette; snacking on apple slices dipped in almond butter. I continue to be impressed by the number of people who derive benefit from this exploration in good eating–it may take some work, but it is well worth the effort. Be well.

The following is a basic recipe for Paleo bread that I found on the Internet. I have included my modifications as a way of illustrating the potential for exploring delicious variations on a theme.

Paleo Bread


1 ½ cups blanched almond flour


2 tablespoons coconut flour


¼ cup golden flaxmeal


¼ teaspoon celtic sea salt


1 ½ teaspoons baking soda


5 eggs


¼ cup coconut oil


1 tablespoon honey


1 tablespoon apple cider vinegar


Place almond flour, coconut flour, flax, salt and baking soda in a food processor


Pulse ingredients together


Pulse in eggs, oil, honey and vinegar


Pour batter into a greased 7.5 x 3.5 magic line loaf pan


Bake at 350° for 30 minutes


Cool and serve


I add a mashed banana, 2 TBSPs of hemp seed, coconut flakes, dried blueberries, cinnamon and nutmeg.


I also usually use coconut nectar in place of honey, and combine flax, sesame and chia seeds for my flaxseed meal.


I have also played with the flours–combinations of almond, cashew and hazelnut.


It needs to be a small loaf pan, and it will probably take longer to bake than 30 minutes. My loaf usually requires  around 45-50 minutes.

Ann Carey Tobin, M.D., FAAFP, is a board certified family physician. Her integrative medicine consultation practice, Partners in Healing, is located in Delmar. She can be reached at 518.506.6303, by e-mail at [email protected] or visit www.partnersinhealing.info

Disclaimer: This information is provided for educational purposes only. Please consult a medical practitioner regarding the applicability of any opinions or recommendations with respect to your symptoms or medical conditions.

Bone Broth Evolves From Prehistoric Food to Paleo Drink

Bone Broth Evolves From Prehistoric Food to Paleo Drink

JAN. 6, 2015

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Bone Broth

Bone Broth

CreditPeter DaSilva for The New York Times

When Michelle Tam was growing up in Menlo Park, Calif., in the 1980s, her family sipped broth with dinner every single night.

“We were full-on Cantonese,” Ms. Tam said, explaining that a light soup with herbs and perhaps a vegetable or two is an integral part of many traditional Chinese meals, acting as a digestive, a palate cleanser and a drink. “My mom used to make me go to the butcher and ask for the bones to make broth, which was totally embarrassing.”

Today, Ms. Tam writes and illustrates the popular Nom Nom Paleo blog, one of many sources devoted to Paleo eating, the diet du jour that is an exercise in eating “like our ancestors,” as adherents describe it, by which they mean the hunter-gatherers of the late Stone Age.

One of the cornerstones of the diet is “bone broth,” the clear, concentrated meaty elixir that home cooks and chefs have known more or less forever as stock. Those ancestors probably made theirs by dropping fire-heated rocks into the stomachs of whatever animals they managed to kill. The subsequent invention of the pot made soups, stocks and broths staples in virtually every corner of the culinary world.

Photo

The three broths sold at Brodo. From left, beef, Hearth (made with chicken, turkey and beef), and chicken.

Credit
Evan Sung for The New York Times

Recently, this prehistoric food has improbably become a trend beverage, ranking with green juice and coconut water as the next magic potion in the eternal quest for perfect health. Like other health foods that have taken off in recent years — yogurt, quinoa — broth combines mystical connections to the ancient world and demonstrable nutrition benefits in the modern one.

“I would never have thought I’d be the person who makes homemade stock,” said Ms. Tam, who now saves bones from grass-fed beef and frequently produces batches of stock in her pressure cooker. She used to grab a box of shelf-stable stock when making soup or stew, figuring that organic was a good substitute for homemade. Now, she’s a convert to the real thing: the clear, bright, essential flavor that only fresh stock, made from high-quality ingredients, can provide.

“Just because something is organic doesn’t mean it has the nutrition we’re looking for,” Ms. Tam said. “Or that it’s delicious.”

The difference between stock and broth is elusive in the bowl but clearer in the kitchen. Many people use the terms interchangeably, but strictly speaking, both broth and stock include bones and meat, but stock has a higher proportion of bones to meat. And to those who have taken up “broth-ing,” it is the content of the bones — including collagen, amino acids and minerals — that is the source of its health benefits. Extracting the nutrients from bones is accomplished through long cooking and by adding some acid to the pot, like vinegar, wine or a bit of tomato paste, which loosens and dissolves the tough bits.

Nourishing bone broth has even begun to replace espresso and chai in the to-go cups of the millions of Americans who have at least attempted the Paleo diet. (Coffee and tea, along with dairy products, legumes and grains, are forbidden.)

“When you talk to chefs about this, everyone’s head is exploding,” said the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups. Like an espresso drink, the broths at Brodo can be customized, with add-ins like grated fresh turmeric, house-made chile oil and bone marrow from grass-fed cattle, which transforms plainly delicious broth into a richly satisfying snack.

“Every chef knows how to make stock, everyone uses it as an ingredient, but it would never occur to anyone that you could sell it,” he said.

Photo

Credit
Evan Sung for The New York Times

But right now, it seems, you can. Belcampo, the year-old meat company that sells pasture-fed beef from cattle raised on its own ranch in Northern California, just started serving $3.50 cups of house-made bone broth as a side dish in its five butcher shop-restaurants. Online sources have sprung up to meet demand, selling frozen bone broth by the quart or by subscription.

Mr. Canora turned to broth after he adopted a modified Paleo diet about five years ago, when at age 40 he found himself depressed, prediabetic, overweight and showing early signs of gout. “For 20 years, I smoked, I drank my face off, and 80 percent of my diet was bread and butter,” he said. Like many chefs, he ate mostly standing up, late at night, and with an eye to consuming as many fatty pork products as possible.

“Twenty years ago, if you talked about health and wellness in chef circles, they would laugh you out of town,” he said. Now, chefs are beginning to understand that food has to be more than just delicious, he said.

After a bout of nutritional consultations, he emerged clutching a list of forbidden foods longer than he’d imagined possible.

In some ways, the Paleo guidelines echo the rules of culinary-simplicity gurus like Alice Waters, René Redzepi and Mr. Canora: use the best raw ingredients — grass-fed meats, wild plants and fish, natural sweeteners, pristinely fresh fruits and vegetables — and do as little to them as possible. In others, like the ban on bread, whole grains, rice, butter, pasta, dried beans, fresh beans, cheese and cream, Paleo would seem to be the enemy of good food. Broth is one of the places where the two strands meet.

The broths that were already simmering on the stoves at Hearth, Mr. Canora said, helped him adjust to an entirely new way of eating, described in his new cookbook, “A Good Food Day.”

“Broth was always my comfort food,” he said. Growing up with a Tuscan mother, he recalls that there was always fresh meat and poultry broth in the house. “Instead of sipping coffee all day and wine all night,” he said, “I started walking around with cups of broth, and that’s where the idea for Brodo came from.”

Photo

Marco Canora outside Brodo.

Credit
Evan Sung for The New York Times

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Recent Comments

Binne

13 days ago

I had a cup of brodo. It was horrible. I love soup, I love stock, I love consommé. This was awful, like some weird, effluvial mammalian meat…

Rob Fisher, MD

31 January 2015

Now it would be great to have a savory vegetarian broth recipe too.

15 January 2015

Having worked in restaurants many years, along with whatever health benefits there might be to bone broth, I can also see it as a money…

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But most “broth-ers” are not chefs who happen to have homemade stocks sitting around. They are conscious eaters who have stumbled onto what generations of cooks in other cuisines have long known: Broth made with plenty of bones contributes to well-being in ways that other foods don’t.

“It’s been known through history and across cultures that broth settles your stomach and also your nerves,” said Sally Fallon Morell, an author of the new book “Nourishing Broth.” “When a recipe has that much tradition behind it, I believe the science is there too.”

Ms. Fallon, whose first book, “Nourishing Traditions,” has sold more than half a million copies, is a farmer in Maryland and a leader of the Weston A. Price Foundation, a group dedicated to promoting the benefits of preindustrial food and cooking. Dr. Price was an early-20th-century dentist who became preoccupied by the effects of traditional diets and postindustrial diets on dental health, and later on health in general. With the advent of low-tech diets like raw food, whole food and Paleo, the foundation has become increasingly visible, providing a central resource on topics like raw milk, biodynamic agriculture and the health benefits of animal fats. (On the website, a photo of a glowingly healthy family at the beach is captioned, “They are happy because they eat butter!”)

Although there are few reliable studies on the medicinal effects of broth, the foundation has done analysis that shows it may provide benefits for inflammatory diseases, digestive problems and even dopamine levels.

Many Asian cuisines have a version of Long Life Broth, often a combination of whole birds and fresh or dried shellfish, with bones, feet and shells contributing their nutrients to the pot. In the 12th century, the “Jewish penicillin” cliché was born when the physician Maimonides wrote that chicken soup “is recommended as an excellent food as well as medication.” In the Caribbean, “cow foot soup,” rich with collagen, is eaten as a strengthening breakfast and for all sorts of ailments.

Korean seolleongtang and Japanese tonkotsu are broths that are thick and creamy with fats and myoglobin from bone marrow. In France, there are strict separations among stocks — light veal, dark veal, raw chicken, roasted chicken — but all of them are ideally of a perfect clarity, clear enough to read the date on a coin at the bottom of the pot, according to French tradition.

But there is no need to be that picky, or to be on the Paleo diet, to appreciate a good broth. Making one is as easy as getting your hands on fresh, meaty bones — preferably including some knuckles or necks or another cartilaginous part — then covering them with water and simmering them patiently until the broth tastes good to you. Meat and poultry can go in the same pot (delicious batches of the stuff arise from such combinations). Aromatics are optional.

Last month, a steady stream of customers lined up at the Brodo window on a raw, wet afternoon, sipping and tasting, and somewhat dumbfounded that such a basic food could taste so good.

“My grandmother used to drink a jelly glass of chicken broth every day, even when it was broiling hot outside,” said Carl Hoffman, who stopped in on his way home from work at Beth Israel Hospital nearby. Estelle Hoffman lived to be 106, he said: “She called it her fountain of youth.”

Recipes: Beef Bone Broth | Japanese Beef and Rice Soup

More recipes are at NYT Cooking, the recipe resource of The New York Times, where you can browse, search and save more than 16,000 recipes. You can also sign up for our regular Cooking email newsletter, and download the iPad app.

A version of this recipe appears in print on January 7, 2015, on page D1 of the New York edition with the headline: Bones, Broth, Bliss. Order Reprints Today's PaperSubscribe

Total 10 Rapid Weight Loss Low-Carb Diet: Lose Eight Pounds In Two Weeks Paleo-Style [Recipes]

Total 10 Rapid Weight Loss Low-Carb Diet: Lose Eight Pounds In Two Weeks Paleo-Style [Recipes]

After his 2013 talk shows were attacked for emphasizing weight loss supplements without sufficient clinical studies to back them, Dr. Mehmet Oz has changed his focus to research-backed topics. Citing the newest studies showing that high protein low-carb diets are most effective for weight loss, Dr. Oz unveiled a new Paleo-style low-carb diet called the Total 10 Rapid Weight Loss plan on Jan. 5.

The protein-packed diet is designed to help end sugar and carbohydrate addictions while curbing cravings. Tested on two million women, the low-carb weight loss plan took off an average of 8.1 pounds in two weeks, said Dr. Oz.

Kick-start your day with lemon water.

In the morning, drink a cup of hot water with lemon to detoxify your body and activate the bile flow. Because studies show consuming more protein at breakfast cuts cravings, the Total 10 diet features a protein smoothie for breakfast (see recipe below).

For the rest of the day, turn to protein at every meal. A high protein diet requires more effort to digest, which boosts calorie-burning, according to Dr. Oz. Fish, eggs, or poultry should constitute your primary protein sources, and the plan calls for 12 ounces of protein daily.

Use eggs to curb cravings on a low-carb diet.

In addition, you can sip the Total 10 Vegetable Broth throughout the day (see the recipe below). Both the broth and non-starchy vegetables are allowed in unlimited quantities.

As the Inquisitr reported, the Dr. Oz Show also featured a fat-flush weight loss diet earlier this season, featuring a vegetable broth. The three-day fat flush diet is designed to take off five pounds, and can serve as a jump-start to a low-carb diet.

Love to snack? The Rapid 10 weight loss plan permits two daily snacks, such as an apple with nut butter or a handful of raw, unsalted nuts. One serving equals 22 nuts.

In accordance with Paleo diet guidelines, you’ll need to eliminate wheat, sugar, artificial sweeteners, dairy, alcohol, and processed foods. You can have one cup of coffee daily, with unsweetened almond milk.

Dr. Oz isn’t the only health expert to recommend a gluten-free diet for weight loss. When the trainers on The Biggest Loser were asked to name the best food fads to use in 2015, both Dolvett Quince and Bob Harper focused on the benefits of going gluten-free, reported WhoSay.

But don’t forget to count calories while you’re cutting the gluten, says Harper.

“When you start cutting out wheat you’re going to lose weight. I think people have to be really careful. Even though something is gluten free, you still have to watch calories.”

Dolvett praises the awareness that the gluten-free fad has brought to the world of dieting. But don’t forget the need for moderation, he advises.

“I think a food thing that really hit over the waves is the gluten free thing. 10 years ago we didn’t even have these conversations. There was no such thing as allergy tests or a gluten test. I think the bad habits finally caught up to us, so to speak. I definitely agree in balance.”

Recipes

Total 10 Vegetable Broth

Ingredients

  • 1 gallon water
  • 1 large onion, chopped
  • 1 cup winter squash cut into large cubes
  • 1 cup root vegetables such as turnips, parsnips and rutabaga cut into large cubes
  • 2 cups chopped greens such as kale, parsley, beet greens, collard greens, chard and dandelion
  • 2 celery stalks
  • 1/2 cup cabbage
  • 4 1/2-inch slices of ginger
  • 2 whole garlic cloves
  • sea salt to taste

Directions: Combine all the ingredients in a stockpot and heat at a low boil for approximately 60 minutes.

Cool, strain (throw out the cooked vegetables) and store in a large, tightly sealed glass container in the fridge.

Heat gently and drink up to 3 to 4 cups a day.

Kick-start your weight loss with a low-carb smoothie recipe.

Total 10 Chocolate-Covered Almond Smoothie

Ingredients

  • 1 tbsp almond butter
  • 2 tbsp protein powder
  • 1 tsp unsweetened cocoa powder
  • 1 tbsp flaxseed oil
  • 1/2 banana
  • 1 cup unsweetened vanilla almond milk
  • 2 dates
  • 1/2 cup ice

Directions: Blend and enjoy.

[Images Via Dr. Oz Show]

The Paleo Burger Speaks Italian at Via Carota: Review

The Paleo Burger Speaks Italian at Via Carota: Review

It’s tempting to think of Via Carota’s chopped steak as a kind of paleo burger, stripped down to its meaty essentials, pandering to the New Yorkers who kick-start their days stirring organic, grass-fed butter into their coffee. But Via Carota, with its miniature orange trees and shelves of vintage knick knacks, isn’t the sort of place to cook on trend. No, look back, way back, and you’ll see the “svizzerina” is more like a piece of proto-burger history, a relic from simpler times, before the chopped steak made its great leap toward becoming a sandwich.

Chef Rita Sodi’s mother cooked her beef like this when she was a kid growing up in Tuscany. To recreate it, Sodi hashes raw strip steak to bits, shapes it into a thick puck, and caramelizes both sides. It’s served just a little bit rare in the center with nothing but salty pooling fat and a couple of sweet, creamy fried garlic cloves still in their husks. That’s all. Really, that’s the whole dish: tender, generously seasoned meat with crisp, charred edges. So, how to explain why it’s so satisfying and delicious?

Sodi and her partner and co-chef Jody Williams do a lot of this sort of thing at their newly opened Via Carota in the West Village, surprising you with one or two ingredients cooked masterfully, assembled in careful proportions—a few grilled sardines with crumpled, smoky escarole; long fresh noodles dressed in butter and sharp cheese with little pieces of ham. These dishes sound basic, but they're put together with attention to detail, then brought out swiftly with confidence and very little explanation.

The menu is rustic and Italian, involving pasta, grilled fish, and plenty of vegetable dishes. Photographer: Evan Sung/Bloomberg

The menu is long with crostini, meat, fish, and pasta, but pay close attention to the "verdure" because on any given night the vegetable section goes 15-deep and each is prepared quite differently. Recently, there was a clay round of still-bubbling cannellini beans in tomato sauce. And radicchio, frayed and charred at the edges, glistening with olive oil, hiding currants and pine nuts in its frills. One of my favorites was cold, lean, and sharp: chilled leeks and pickled shallots under a snow of bottarga. But I want to write a love letter to Via Carota’s cauliflower and cheese gratin, a version I believe all cauliflower-and-cheeses should be measured against from now on. It is piping hot, rich and densely creamy, but without obscuring the intensely sweet cabbage-y flavor of the vegetable.

Sometimes, you might wish for a little more. A glorious fried rabbit on fried bread, every nook golden and crisp, is exquisite. But after a few bites it seemed bare, as if missing some layer of texture or flavor to break up the crunchy, fried monotony. And I often wished that Via Carota’s service was sharper, especially when I wanted some Chianti with my chopped steak, but couldn’t manage to get anyone’s attention. In the end I shrugged it off, ate, and instead ordered a bit of amaro with dessert—golden, airy ricotta fritters, sparkling with sugar.

The room is glassy and faces Grove Street. It’s charming, reminiscent in small ways of both Williams’ Buvette and Sodi’s I Sodi. But the chairs here are tiny and wobbly, like what you’d find at an elementary school for hobbits. And the wine glasses are similarly squat, with stems so stubby they barely exist at all. The restaurant does not take reservations and the room is consistently packed. When you’re seated, at last, it should be so awful to get squashed right up against your fellow New Yorkers on dinky halfling chairs, but somehow it isn’t. If you can figure out a spot for your bag and coat, it’s mostly lovely.

A recent special: Excellent grilled sardines served on the bone. Photographer: Evan Sung/Bloomberg

Maybe it’s because Glenn Miller is playing “In the Mood” and the couple at the table next to me is holding hands, reminiscing about some New Year’s Eve party they went to when they were young. Maybe it’s because the Manhattans are properly freezing cold, served off a silver tray by a gruff and handsome Frenchman. Mostly, though, I think it has to do with this clutter of perfectly grilled fish and roasted vegetables, with the sweetbreads and artichokes laid out on soft polenta, with the gnocchi under a blanket of hot, creamy gorgonzola. These are simple pleasures and night after night Via Carota makes them look effortless. Of course, none of this is effortless. For unfussy food like this to shine brightly, it requires precision and technique and style.

Via Carota has all of these things. Get past the no-reservation system, which may be infuriating but isn’t particularly complicated, and there’s a timeless, bunless, impossibly delicious chopped steak waiting for you on the other end. Whether or not you’ll have a glass of wine to drink with it, that’s a different story.

Tejal Rao is the New York restaurant critic for Bloomberg. Follow her on Twitter @tejalrao and Instagram @tejalra or email her at [email protected]

From left to right, chefs Jody Williams and Rita Sodi. Photographer: Evan Sung/Bloomberg

Via Carota is at 51 Grove Street (West Village); viacarota.com

Rating: 2/4 Stars (Very Good)

What to Order: Chopped steak ($19); Grilled radicchio ($12); Leeks with bottarga ($12); Salsify in brown butter ($12); Grilled sardines ($17); Cauliflower gratin ($12); Fricasse of sweetbreads and artichokes ($18)

Who’s Next to You: Couples who live in the West Village; women in oversize sweaters and floppy, wide-brimmed felt hats (note, there’s nowhere to put these); I Sodi and Buvette regulars; novelists who live in Brooklyn.

Need to Know: Via Carota does not take reservations (except in special circumstances, for larger groups) and the dining room is full by 6:30. At dinnertime, arrive early or expect a wait! This weekend, the restaurant plans to launch breakfast and lunch.

Soundtrack: Louis Armstrong, Dean Martin, Glenn Miller Band.

Cave man cooking comes in from the cold: Wild Thyme offers paleo-inspired classes, meals to go

Cave man cooking comes in from the cold: Wild Thyme offers paleo-inspired classes, meals to go

By Janet Patton

[email protected] 6, 2015 

2015-01-08T01:16:41Z

Did you make a New Year's resolution to eat better?

Wild Thyme Cooking wants to help. The cooking school has classes in paleo cooking, which will steer you away from starchy carbohydrates, and toward more fruits, vegetables and meat.

Sometimes referred to as the "cave man" diet, paleo proponents say that humans are ill-adapted to process grains, legumes (beans), dairy and processed sugar. The diet is popular with CrossFit enthusiasts and often is gluten-free.

But the diet isn't for everybody: Some nutritionists question the logic behind it. But for most people the biggest detractions are the restrictions on salt, sugar, alcohol and favorites like bread and potatoes.

In addition to the cooking classes, Wild Thyme also offers gourmet-to-go meals that will fit with the paleo diet, or many other nutritional diets.

The meals can be ordered online from a weekly menu, then picked up at the Chinoe Road location on Mondays after 5 p.m.

One week's offerings included balsamic steak pizza, rosemary lemon pork chops, chicken tikka masala, poached cod with butternut squash and carrot puree, pineapple beef kabobs, pesto-stuffed prosciutto chicken or a soup and salad combo.

Not exactly hardship fare.

"It is very healthy — and we've had customers say they maintain weight loss, felt better and had good results from the meals," Chef Allison Davis said. She doesn't market them as a weight loss plan.

"These are just healthy meals we make," Davis said. And she uses all pasture-raised meats, wild-caught seafood, and organic produce from Good Food Co-op as available seasonally.

Wild Thyme started offering the paleo-inspired meals in fall of 2013 and now sells 125 to 140 a week, she said.

"It makes for a busy Monday," she said. "It's good for families, and kids, and it's been a great option for a busy lifestyle."

Individual portions are $12; enough for a small family, about 3 servings, is $35; and enough to feed six is $60.

Wild Thyme's menu options are posted online, as are paleo cooking classes, along with classes for gluten-free dinners and baking, sugar detox, and frugal foodie meals. Visit: Wildthymecooking.com.

But fair warning: Wild Thyme also offers classes on cooking with bourbon and pastry making, which could lead you off the paleo path.

Janet Patton: (859) 231-3264. Twitter: @janetpattonhl.

These are the superfoods we’ll be eating in 2015

Forget kale and Manuka honey: From Bulletproof Coffee to bee pollen, these are the healthy food trends for 2015

Whether you want to aid weight loss, lower stress levels, ward off colds, improve skin tone or sharpen your concentration, here are the superfoods you'll be tucking into this year

Wednesday 07 January 2015

Over the last year, diet has become a key concern – on both ends of the spectrum. Healthy foods, caveman-style eating and kale became part of the zeitgeist, while cronuts, hipster burger joints and salted caramel seemed to be on the lips (and in the bellies) of foodies everywhere.

The obesity crisis grew even as celebrities, chefs and politicians jostled to tell us how they had quit sugar, dairy, gluten or meat, and lost pounds in the process. We wore yoga gear and day-glo trainers – even on the days we had no intention of going to the gym. We smugly carried around our Nutribullet beakers brimming with green juice, ignoring them rattling around our handbags later that evening when ordering a large glass of Merlot.

Yes,
healthiness is now officially HIP. But, like all things hipster, every craze
quickly loses its clout and there are a whole host of other bandwagons to leap
on before the masses find out about them. So here’s a guide to staying ahead of
the curve (and, erm, curves) with some upcoming health crazes.

Kelp is the new kale

Last year
saw the emergence of an unassuming green leaf that was previously barely used
beyond cattle feed. Now, we have kale chips in Pret, kale juices, ‘massaged’
kale salads – it’s even on the menu in fine dining restaurants. Yawn.
Introducing kelp. This seaweed is high in iodine, which is said to improve
thyroid function and control metabolism. It is also thought to have anti-aging
properties for skin and hair. Try it in salads or add to asian-style soups.

Fermenting is the new sprouting

Just when
we thought we were ahead of the game by starting to sprout our own seeds and
with sprouted flours creeping on to the market, the health set had to kick it
up a notch. Now it’s all about making your own kombucha (fermented tea),
sauerkraut or kimchi (both kinds of pickled cabbage). Fermented foods are said
to aid digestion thanks to the creation of enzymes and probiotics in the
process. Plus they tend to be high in B-vitamins and Omega-3 fatty acids. Think
of it as the new jam-making, and break out those mason jars.

Acai bowls are the new green juice

Who ever
thought we’d have been ok with adding spinach to our smoothies? Yet even
virtuous green juices started to get something of a bad rep, as the ‘juice
fast’ backlash grew and it turned out that some shop-bought juices contained as
much sugar as a can of fizzy drink
. Bring on Acai bowls, the new darlings of
Instagram. Like a gloopier smoothie, these are made with antioxidant-rich acai
berries (they are hard to come by – search for powdered or dried berries or
frozen puree), which are said to aid weight loss. Blend with frozen bananas,
berries and a little nut milk and top with whatever you like – seeds, nuts,
cacao nibs, goji berries. A picture-perfect purple powerhouse for breakfast. See a recipe here.

Matcha is the new green tea

Yes, yes,
yes, green tea, weightloss, yadda yadda yadda, boosts metabolism, etc etc. For
2015, though, it’s not about just any old green tea – this is matcha green tea.
Made from finely milled high-grade matcha leaves, which are grown in the shade,
matcha boasts 130 times more anti-oxidants than your bog standard green tea and
is supposed to boost energy levels, lower stress, improve your mood and aid
metabolism. It can be consumed as a regular tea, added to steamed milk for a
matcha latte or even used to add a pleasant green shade and flavour to
ice-cream.

Whole 30 is the new Paleo diet

Thought
you were a culinary champ with your caveman-style eating plan? Well, think
again, paleo is for wimps! Ok, not quite, but while people on the paleo plan
cut out grains, legumes, sugar and processed foods, there is an increasing
trend to paleo-fy your treats, with almond-flour pancakes, banana bread and a
lot of brownies. The Whole 30 plan is a purer, stricter version of Paleo and
really takes you back to basics when it comes to eating natural foods. The
30-day plan bans scales as well as sugar and alcohol, so that you can
concentrate on nourishment rather than weight.

Bee pollen is the new Manuka honey

Every
health hipster has a jar of manuka honey on their shelves – if they can afford
it that is, a jar can cost about £15. But many claim it is worth its weight in
gold, due to its unique antibacterial properties. Traditionally it was used on
wounds, but many also claim that it performs miracles combatting cholesterol,
diabetes, cancer and digestive problems (although the science is limited). Now
bee pollen is the latest ‘superfood’ out there – thought to ward off colds,
limit food cravings, improve skin tone, ward off allergies like hay fever
(although some caution that it may exacerbate them) and, of course, fight
cancer. Again, the science behind these claims is dubious – but it certainly
adds a nice sweetness to your morning porridge.

Tiger nuts are the new almonds

2014 was
a good year for almonds. Gym-goers and raw foodists alike carried around a
stash for healthy, protein-rich snacking, almond-milk lattes were quaffed, and
almond flour featured in so many paleo and gluten-free treats. Now tiger nuts,
or ‘earth almonds’ (yes, really), are about to vie for snacking superiority.
Tiger nuts are not nuts, but the tubers of the sedge plant. Originally a key
food source for Paleolithic Indians, they have until recently been used as
animal feed or a side dish in South America, Africa and the Middle East, or in
Hispanic companies made into a sweet, milky drink called horchata. But now the
hipsters have got their hands on it, drying, roasting and flavouring with the
likes of sweet chilli for an on-the-go snack. High in healthy fats, protein and
natural sugar, it is rich in energy content, and thought to help prevent heart
disease and improve circulation.

Bone broth is the new Miso soup

Remember
back in the day when the word ‘broth’ would conjure up visions of Dickensian
orphanages? Then miso came along, Gwyneth embraced it, and we all followed
suit, lauding how filling and protein rich with little wonder broth was. We’ve
come full circle now, as bone broth is back on the radar. The
glowing-with-health Hemsley sisters seem to use bone broth in most of their
recipes, and rave about its nutritional benefits. “Bone broth is a nourishing
all rounder packed with vitamins, minerals, collagen and keratin which makes it
amazing for skin – including the dreaded cellulite! The healthy fats in the
broth help you to assimilate important vitamins including Vit D.” There you go,
something to stew over…

Banana flour is the new coconut flour

Coconut
flour was one of the coolest baking ingredients of the year, beloved by Paleo
fans. Its highly absorbent qualities mean you only need a tiny bit for baking,
keeping your creations low carb but resulting in the odd dry-crumbly-mess
baking fail. Banana flour is the next flour to experiment with. Made from green
bananas (and no, not banana-flavoured), it is gluten free and light in texture,
so ideal for baking. High in resistant starch, which is effective against colon
cancer, obesity, and diabetes, it is already being lauded for its nutritional
benefits in Africa and South America, and will surely start to become much more
visible on health-food shop shelves in the near future.

Bulletproof Coffee is the new soy latte

Nowadays
it is possible to walk into almost any cafe and order a soy latte without being
eyeballed as a lunatic by the person behind the counter. But would you have the
guts to request a stick of butter in your morning brew? Well, some coffee shops
are offering exactly that. Bulletproof coffee is a paleo-friendly invention
which involves a black coffee with a dollop of coconut oil or butter. Bleurgh.
But advocates say it gives you more slow-release energy, sharpens your brain
and helps you to focus – and even that it is delicious. Now the theory has been
expanded into a whole ‘Bulletproof’ diet plan, rich in fat. Who wants to bet on
when Starbucks will give it a shot?

The Paleo diet isn’t going anywhere

The Paleo diet isn't going anywhere

Foodies and fitness fanatics are still hearting the caveman diet

Poor Paleo. Where once (back in 2013) it stood proudly as the trendiest healthy-eating lifestyle in the pack, months of alkaline chatter and gluten-free baking have left Paleo on the diet shelf.

SoulmateFood

But not so for the experts and committed few. With the opening of London's first Paleo restaurant and tons of new products on the market, it's clear that we shouldn't be discounting the diet completely.



"Paleo is about more than just fat loss," says nutritionist Drew Price. "The advantages such as improved quality of nutrients, higher amounts of vitamins, minerals healthy fats and fibre mean that Paleo is a great long term choice for whole body health, including weight management."



Here's some key evidence that Paleo is here to stay, and that it might just be the secret to successful and sustainable weight loss…

PureTaste

A fine dining plate of Paleo


Notting Hill, London is officially the place to be for Paleo fans. Pure Taste is a ridiculously successful crowdsourcing project and also happens to now be the UK's first restaurant offering a menu of diet-focused dishes. Developed by chemistry graduate and nutritional therapist-turned-chef Holly Redman, the food is right up their with London's dining elite – we're talking garlic and rosemary foccacia, sweet potato laksa, trout and tiger prawns and chocolate orange ganache. Each dish comes with a list of diets it adheres to – not just Paleo, but egg-free, vegan, low FODMAPS and Whole30 too – but the food is so good, we reckon everyone will be booking a table there soon.

SoulmateFood

The celebs' Paleo packed lunch


We kid, this is so much more than a simple packed lunch. Soulmatefood's latest diet delivery programme is centered around the Paleo way of eating, providing truly tasty daily meals and snacks to your door, including dishes like tamari black salmon with carrot & courgette noodles, lemon, sesame & nut crusted chicken and chia nut bread with berry jam. All the noms with none of the effort. Not only does their six-day menu provide recipe inspiration but it serves as a lesson in Paleo portion control, which might well be the reason Michelle Keegan and Mel C are already big fans.

PaleoPatisserie

Patisserie treats get the Paleo treatment


Don't you just love it when someone takes the rules of an uber-healthy diet and manages to work them into a whole book of indulgent bakes that don't taste like sand? Yeah, us too. That's why we've pre-ordered My Paleo Patisserie by Jenni Hulet. It's out later this month and features tons of (gluten/grain/casein/refined sugar-free!) recipes that gluten and casein-intolerant Jenni has honed in her own kitchen. By the looks of the treats on her blog, this book's gonna be proof that Paleo can totally do food porn.

PaleoChef

The gift of a gourmet Paleo dinner


Former Oxo Tower chef Pete Cookson has recently gone from heading up the kitchen at celebrity fitness camps to bringing his style of Paleo eating nationwide. Sign up for the Paleo Chef plan and you'll be sent delicious vacuum-sealed dinners to keep you on the straight and narrow from Monday through to Friday. Pete's a fan of the 80:20 rule, so if you tuck into the likes of his Thai red chicken curry, braised lamb shoulder with spiced roasted veggies and sausages with onion gravy, you can eat whatever you fancy come the weekend!

PaleoWraps

All-new Paleo products


Thought Paleo meant just meat and veg for every meal? Hell, no. Online shop Perfectly Paleo is forever sourcing new ingredients and snacks to fit the bill, and their most recent haul includes Maple Water (it has half the sugar of coconut water, you know) and Paleo Wraps that are perfect for making fajitas, a meal we could never live without. Don't fancy the sound of those? Their sister company Primal Snack Box, which sends you a box full of delish Paleo snacks every two or four weeks, is being relaunched later this month.



More on the benefits of Paleo below:

Paleolithic Dining: The Benefits Of Eating Like A Caveman

Trying to stay healthy? Here's some motivation…

10 Instagram Accounts To Inspire Healthy Eating
Source: Deliciously Ella
Source: Deliciously Ella
Deliciously Ella
Ella Woodward's Deliciously Ella is one of the most successful healthy eating blogs in the UK. You'll feel healthier just from looking at her app and Instagram page. Ever wanted to make brownies that aren't too bad for you? You'll find the answer here. Love looking at pictures of pretty blooms? Luckily, Ella's also obsessed with flowers. Best of all, this is the kind of Instagram feed that will keep you motivated (it helps she always looks beautiful and glowing in her selfies.)

Modern humans may not have the guts for Paleo | The New Daily

Modern humans may not have the guts for Paleo

Stomach bacteria of ancient hunter-gathers, farmers differs greatly from us.

Amazonians have far more helpful bacteria than Americans.

The very foundation of the Paleo diet could be shaky, a new study has found.

The controversial diet, which promotes large amounts of vegetables and meats and no grains, assumes the human body has changed very little since prehistoric times, and thus eating like a hunter-gatherer must be good for us.

A team of US researchers recently put this idea to the test, and their findings published in Nature Communications suggest the guts of modern humans may changed substantially.

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The team compared the gut bacteria of a group of hunter-gatherers and a group of farmers in the Amazon to a group of American academics eating mostly processed foods.

As you might expect, the gut bacteria of the hunter-gatherers and farmers was more diverse.

Alarmingly, an entire type of bacteria (Treponema) common to the remote communities was “absolutely absent” from the Americans, which has been confirmed by other studies.

“[I]t is absolutely absent, not detectable in industrialised human populations,” the study’s co-author Christina Warinner told Science Magazine.

Eating paleo does not seem to regrow these bacteria.

“So even if you could mimic a true paleo diet, you are still missing ancestral gut bacteria that were involved in food digestion in the paleo gut,” another of the study’s co-authors Cecil Lewis said.

The study does not prove whether Paleo is harmful or helpful, but does challenge the assumption we can eat and digest like our ancestors.

Paleo baby food blogger Charlotte Carr making money doing voiceovers for KFC, Coca-Cola and Cadbury’s

a

Wellness warrior Charlotte Carr is doing voiceovers for fast food companies. Source: Supplied

CONTROVERSIAL paleo baby food spruiker Charlotte Carr is moonlighting as the smooth talker behind fast-food favourites KFC, Coca-Cola and Cadbury’s.

Wellness warrior Carr is co-author with Pete Evans on cookbook Bubba Yum Yum: The Paleo Way for New Mums, Babies and Toddlers, shelved after it was reportedly deemed “potentially deadly for babies” by health experts.

The baby recipe blogger’s website Bubba Yum Yum groans with statements such as: “My focus is on fresh and organic produce. No numbers, no additives. Just real food!”

But Carr is also making money doing voiceovers on adverts for fast food, soft drink and sugar-laden products.

Carr’s agency RMK Voices confirmed she had been with the company for more than seven years and had worked on a ­recent KFC nuggets advert.

Her profile on the agency’s website states she has “voiced some of the country’s most well-known campaigns” which includes Diet Coke, Uncle Toby’s and Cadbury.

Carr’s dulcet tones can be heard on a Cherry Ripe advert, urging people to “try one today”.

Formerly Charlotte Gregg before marrying 2008 Australian Idol winner Wes Carr in 2012, her website tells how her “paleo way for children journey” began when her two-year old son Willow was born with a compromised gut and immune system.

These led to him being prescribed a gluten-free and dairy-free diet.

The self-described active living enthusiast also doubles as an actor, appearing on Aussie TV staples including All Saints and Offspring and, in 2006, Home and Away.

Her cookbook with MKR host Pete Evans, due to hit the shelves in weeks, was canned by publisher Pan Macmillan after health experts reportedly found a recipe for DIY baby formula made from liver and bone broth contained “more than 10 times the safe maximum daily intake of vitamin A for babies”.

b

My Kitchen Rules host Pete Evans. Source: Supplied

I Quit Sugar author and health blogger Sarah Wilson said health bloggers needed to be responsible.

“We have to be aware that if we are giving out these health messages it can’t be just care, but comes with a lot of responsibility. We’ve got to be very transparent,” she said.

Carr and her management declined to comment.

Talk about primitive eating habits

MakePaleo2

A paleo wedding cake? Seriously?

Hayley Mason and Bill Staley of Monroeville are about to release their fourth paleo cookbook, a 432-page, full-color tome with more than 175 recipes, including the wedding cake.

The actual release date is Tuesday, Feb. 17. But locals can get a sneak preview at a book- release party from 5 to 8 p.m. Sunday, Feb. 15, at E2 in Highland Park, where Chef Kate Romane will cook up some paleo treats. (To register, go to primalpalate.com and click on “Connect,” then on “Events.” Admission is free.)

Ms. Mason and Mr. Staley, the duo behind the Primal Palate website, became paleo collaborators four years ago, when the diet was just taking off. Their first cookbook, “Make It Paleo,” was one of the first on the scene to translate regular recipes into paleo style. Now they’ve got a host of competitors, including Food Network Chef Daniel Green’s new “Paleo Diet Cookbook” and a host of niche books on things such as paleo pizza, wraps and bread.

In August 2013, Ms. Mason and Mr. Staley took their partnership a step further: they got married. The wedding cake recipe in their new book, “Make It Paleo II,” is a variation on the one served at their reception.

In fact, Ms. Mason considers their wedding reception, as well as a “welcome party” held the night before the wedding, a personal coup. She planned mostly paleo, strictly gluten-free menus and faced naysayers who insisted the grandparents would want dinner rolls.

“Nobody even noticed that there wasn’t bread on the table,” she said.

The welcome party was a pig roast held at Pittsburgh Field Club in Fox Chapel. The couple concocted a menu of grilled mixed vegetables, salads, roasted turkeys and an ice cream truck from Jeni’s Splendid Ice Creams in Columbus.

For the wedding reception, held at Fox Chapel Golf Club, chefs helped Ms. Mason devise a “beautiful meal,” and friends and family helped to make a fully gluten-free cookie table using recipes from the couple’s cookbooks.

Some of those same family members couldn’t get on board with their convictions in the early days, but getting published made a difference.

“Now they’re some of our biggest fans,” Ms. Mason said, noting that “Bill’s mom got an advance copy [of “Make It Paleo II”), and she’s been making meals from it every day.”

Part of the problem, Mr. Staley noted, is the stigma that surrounds the word “paleo.” People think of a snarling caveman gnawing on a raw leg bone, when in reality, “You could have a paleo meal and never even know it.”

A paleo diet does imitate that of our early ancestors in that it involves eating “foods you can hunt and gather,” he said, such as meat, vegetables and nuts. Paleo eaters avoid gluten, soy, processed foods, legumes (considered a gut irritant) and often dairy, although some paleo eaters are willing to use high-quality, grass-fed dairy. In avoiding those foods, the couple use some substitutes that are relatively uncommon, such as palm shortening, coconut aminos, bonito flakes, almond flour, coconut milk and duck fat. One their website, they list online sources for items that might not show up in your local grocery store.

But the image of “somebody biting a raw steak” is totally misguided, Mr. Staley said. Some of the couple’s favorite dishes from the book include a breakfast casserole, lemongrass chicken curry, spinach and artichoke quiche, lemon blueberry waffles, pizza made with cauliflower crust, and a dairy-free lobster fettuccine alfredo made with coconut cream and a choice of grain-free pasta or spiral-sliced zucchini.

The two collaborated on this book with Ms. Mason’s sister, Caitlin Grace Nagelson, a sushi chef who worked at the now-shuttered Fukuda. One of her contributions is a steamed pork dumpling recipe. Ms. Mason told her that paleo dumplings were not going to be possible, but Ms. Nagelson proved her sister wrong.

Ms. Mason is a former makeup artist, and Mr. Staley was a landscape architect. Now they work in their home kitchen, testing recipes and running their blog, which includes recipes, videos and product recommendations. They’ve also got a handful of their own products for sale, including the cookbooks, e-books and grain-free cookie dough.

And perhaps the most telling item: T-shirts that read, “I Don’t Eat Crap.”

How to eat like a caveman and lose weight

Jicama Tacos are a good way to eat Paleo, a diet that features meat and vegetables, and no processed food. (Kimberly P. Mitchell/Detroit Free Press)
Jicama Tacos are a good way to eat Paleo, a diet that features meat and vegetables, and no processed food. (Kimberly P. Mitchell/Detroit Free Press)

Eat like a caveman: Fruits and nuts good; potatoes bad.

Tribune News Service

Eat like a caveman. That’s the thrust of the trendy Paleo style of eating.

At its core, the Paleo diet is devoid of all processed foods, refined sugars and dairy. In theory, it is supposed to mirror the way Stone Age hunter-gatherers ate. The diet has been around for a while but has gained popularity over the last several years. And it doesn’t seem to be headed for extinction anytime soon.

Nate Furlong, of New Hudson, Mich., has been following a Paleo diet for three years. Furlong, 29, a clinical-exercise physiologist, discovered the Paleo way of eating while working in a cardiologist office. (He’s also a personal trainer and Paleo nutrition expert.)

“I was … helping clients with some nutrition recommendations according to normal USDA standards: low fat, kind of low protein and higher in carbohydrates,” Furlong said. “I saw them lose some weight, but not get off meds, so I started searching other options and Paleo was talked about favorably.”

The Paleo diet promotes eating lean meats and fish along with lots of fruits and nonstarchy vegetables, nuts and seeds. What’s out? Most grains and legumes.

We caught up with Furlong recently. Here’s a bit of what he had to say about eating and shopping the Paleo way:

QUESTION: What made you convert to the Paleo way of eating?

ANSWER: What struck me was that by reducing some processed food, people had better cholesterol levels — ultimately, it helped people more. I’ve seen some clients get off meds. And that’s what gave me a kick.

Q: What are the benefits of Paleo?

A: Potential weight loss and increased cognitive function … along with problem solving. There’s also increased energy level and potential rebalancing of blood cholesterol — HDLs, LDLs and triglycerides.

Q: Is it easy to follow? How do you advise people to start?

A: It usually takes people a couple of tries. You start by cutting out things like pop and things that have added sugar and cutting back on the some of the gluten, dairy until you … minimize it. At the same time, I try to get them to eat more protein with each meal.

Q: What does a Paleo diet look in pyramid form?

A: Meat is on bottom along with veggies. The next level is nonstarchy vegetables and fruits. … The next rung is seeds and nuts. But the balancer here, in regular Paleo nutrition, is that while meat is in the bottom so is unlimited nonstarchy veggies.

Q: Beef plays a huge role, as does poultry and fish. What do you recommend?

A: Really you are what you eat, and your food is what your food has been eating. For that reason, it’s important that you choose … from grass-fed and free-range sources. My personal favorite is a grass-fed porterhouse steak. With fish, it’s salmon because of the taste … and it’s really high in omega-3s.

Q: Nuts and seeds are a core Paleo concept. Which ones are best and how do they help?

A: I recommend one to two handfuls a day, rotating the variety you eat. I use PAW as the acronym … pecans, almonds and walnuts. Nuts and seeds satiate you and help when you start having a craving for something crunchy and salty.

Q: Why are beans (legumes) and grains not part of a Paleo diet?

A: Beans and legumes are a hot spot because they are considered anti-nutrients. (An anti-nutrient is a compound that interferes with the absorption of nutrients.) For example, kidney beans can cause inflammation and they are the highest in anti-nutrients.

Some people who are 100 percent Paleo would say get rid of any food that has anti-nutrients. Grains are eliminated, too, because of the amount of anti-nutrient content. But I am a fan of sprouting grains and there are sprouted breads like Ezekiel and there is Paleo bread made with coconut flour.

Q: What fruits and vegetables are recommended?

A: It depends on your overall goal. We shoot toward thin-skin fruits like berries. Most people who want to lose weight stay there. Athletes need to eat more thick-skin fruits like bananas and oranges.

Q: What’s your best Paleo-cooking kitchen tip?

A: Take your favorite recipes and find simple Paleo modifications to them. For example, use Celtic sea salt instead of table salt, almond flour instead of regular flour and sweet potatoes instead of regular.

Q: Are there any foods you miss?

A: Not really. Most of the foods that aren’t Paleo should actually just be eaten for special occasions or celebrations — and that’s when I eat mine. I love pizza, and I’ll have a few slices once every month or so. … Life is too short to say “no” to foods you love. We should just say “no” more often.

Susan Selasky