PCOS

I found this interesting article on PCOS and carnitine levels. I'd like to share it here:

PCOS Women Found Low in Carnitine

A few months ago we reported a research study
showing that a nutrient, l-carnitine, appears to
stimulate scalp hair growth. Many women with
PCOS have issues with scalp hair loss. Could low
carnitine levels be partially responsible?

Since sharing this research with you, we've come
across another very interesting study regarding l-
carnitine. It is the first study we know of that links
PCOS with low carnitine levels.

The researchers conclude: "Decreased total l-
carnitine levels may be associated with
hyperandrogenism and/or insulin resistance in non-
obese women with PCOS."

Carnitine plays essential roles in your body,
including metabolism of fat and blood sugar.

So if your carnitine levels are lower than optimal,
your energy production and fat burning capability
may be somewhat impaired. You may also have
less carnitine available for scalp hair growth.

Research has shown that women with PCOS
have lower levels of a number of vital nutrients,
including carnitine, vitamin D, and inositol. Since
you are likely to be low in these nutrients, it makes
sense to take them as supplements. This is why
we feature these nutrients in our online store.

Selective supplementation plays an important role
in helping you to deal effectively with PCOS in a
more natural way that has no side effects.

Read the full article here.
www.ovarian-cysts-pcos.com/news57.html#sec2

L-Carnitine is available here:
www.ovarian-cysts-pcos.com/store/carnitine

Another plug for quinoa

I saw this plug for Quinoa, my favorite grain, in a newsletter from another health counselor Randi Cestaro. Randi specializes in IBS and works in the Bronx. Here are the details of her post:

Looking for a grain that's high in protein?

Did you know that Quinoa is high in both iron and protein? It has more protein and is much lighter in starch than any other grain. It also has a much lighter taste than other grains, nearly as light as couscous.

If you would like another option for a complex carb, then you must try quinoa. This is a great substitute for rice.

How do you cook quinoa? It only takes about 15 minutes. You add 2 cups of water for each cup of quinoa.

For extra taste, I add olive oil to the pot, then add the quinoa. Toast for a minute or two, and add the water. Once it's done, squirt a fresh lemon on top.

I get mixed reviews from my clients on Quinoa. It is my most favorite grain. I love the nutty taste...but then again, it has taste...unlike white pasta or white rice that tastes like starch. I think that is tasteless. Its interesting how our tastebuds get used to certain substances and dulled of more natural tastes and we find those tasteless. I urge you to try the oil, lemon method or grate an orange (navel, not juice, they are bitter!) and add cilantro into the Quinoa. Also you could add grated lemon rind or lime rind (any rind will do) and add another herb you like: thyme, tarragon or parsley. I happen to like the cilantro and orange combination the best. You could also add a teaspoon or two of real butter. Please don't be afraid of adding butter to your food. This could be the difference between feeling satisfied and being at the fridge in two hours having a should I or shouldn't I conversation with Ben and Jerry.

The michelin 6 in New York and a recipe from Picholine

I will provide you with a recipe that appeared in Picholine's newsletter. However, today was a day all about food. Having grown up in New York and thank god born to parents who always knew about good food, I have visited my share of wonderful New York restaurants. Little did I know that one of my favorites, Picholine (35 West 64th Street New York, NY 10023 (212) 724-8585), was awarded 2 michelin gold stars. This is one of six restaurants to be awarded 2 stars in New York. The other five: Bouley (been there!), Del Posto (I've eaten dessert there, my friends had dinner, I came at the end. They said it was wonderful. However, I taste a bit of a better than sex chocolate dessert.), Jean Georges (visited when it first opened and was not at all impressed), Gordon Ramsay (was unaware there was one in New York - will need to do some research) and Masa (for $300 price fixe - you would think they would get 3 stars, wouldn't you?). Just in case you are wondering the following three restaurants currently have 3 stars: Per Se (which I have yet to visit), Daniel (been there! Will be discussed below) and Le Bernadin (I have not personally visited. My mother and brother went a few years back and neither were impressed). As a health counselor I believe in fine dining, yet there is probably a lot I can teach these restaurants. I still hold Blue Hill in the highest of regard as a fine dining aficionado and health counselor.

Picholine is the fancier version of Artisanal - a restaurant in Murray Hill (2 Park Avenue at 32nd Street (212)-725-8585) that focuses almost exclusively on cheeses that are raw, organic and from grass fed cows, goats and sheep. On the note of restaurants, I was in union square today shopping at the Greenmarket and I discovered a completely organic Argentinian restaurant called Gusto Grilled Organics, Inc. They are located at 516 Sixth Avenue and their telephone number is 212-242-5800. I look forward to trying them out. Prices looked mixed depending on vegetarian or animal options. I also walked by Tocqueville, a lovely boutique restaurant at 1 East 15th Street - just next to the Au Bon Pain in between 5th avenue and Union Square East. Although I have not cooked in this kitchen, I did cook at Tocqueville's former location at 15 East 15th Street which is now a sister restaurant owned by the same husband and wife owner team. The menu looks just as lovely as ever with a focus on seasonal local fare. However, I have to admit from eating in New York restaurants over the years some of the dishes seem inspired by other dishes (almost to the exact dish) that I have had at Daniel (filet mignon - which Tocqueville serves with a rib eye and braised short rib - this was by far my most favorite meal ever made at Daniel or anywhere else. The strange thing was I went to Daniel twice: on my birthday and on Christmas day. The second time I went I had the same dish and the filet actually tasted burnt, so I sent it back. The second filet was decent, adequate, but no where near the taste of the first one) and Gramercy Tavern (saddle of lamb and lamb chop). However, there were some extremely original dishes that I do not remember from when I worked there such as a pomegranate duck and a lemon verbena tofu - which priced at $28 I can't say I am dying to try, but it certainly looks interesting. The diver scallops and foie gras, probably one of my most favorite dishes (the veal was my favorite) is still on the menu. I was never so happy when someone decided after the orders were put in that they didn't want it and I got to eat one. That only happened once, but was worth peeling hundreds of carrots for. I'm glad to see white asparagus still on the menu. When I worked there it was in a asparagus salad with truffles and now its changed forms to be served in a Greek style with a coddled duck egg. I can't wait to try the new Tocqueville, perhaps in August for my birthday. Its approaching and time to start picking out restaurants ;)

Now that the asparagus have been mentioned, as promised, the recipe from Picholine...


Asparagus Gribiche Serves 4

Ingredients:

16 large asparagus spears
2 hard boiled eggs
2 tablespoons capers, drained
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
1 tablespoon minced shallot
2 tablespoons chopped parsley
1 tablespoon tarragon
Black pepper in a mill
¼ cup sherry wine vinegar

Method:

Pour 2 quarts of water into a 3 quart stockpot, and bring to a boil over high heat. Fill a large bowl halfway with ice water.

Place the tarragon leaves in a colander and set in the boiling water, cooking for 10 seconds. Drain and transfer the tarragon to the ice water to stop the cooking and preserve the color, reserving the water. Once chilled, drain again. Pat the tarragon dry and roughly chop it.

Separate the yolk from the egg and roughly chop both parts. In a mixing bowl add the eggs, capers, parsley, Dijon mustard, olive oil, sherry wine vinegar, shallot, tarragon, 2 grinds of black pepper and salt to taste. Mix well.

Trim the asparagus to approximately 6 inches long. Peel the asparagus 2 inches from the tip. Add the asparagus to the boiling water and cook until al dente, approximately 3 minutes. Drain and transfer the asparagus to the ice water. Once chilled, drain again.

To serve, place 4 asparagus spears on each 10 inch plate and spoon 1 tablespoon of the gribiche on top of the asparagus, or more if desired.

interesting "diet" video all about portion control - but still advocates processed foods

Eating fewer processed foods is good - if you want to lose weight...but its not healthy. Whole grains are just that - whole grains...once you make them into a flour, as with whole wheat bread or pasta - they are no longer WHOLE grains. They are pulverized and refined.

Watch this video:

They recommend 100 calorie packs. An oreo is still an oreo - full of trans fat, sugar, high fructose corn syrup and other evil substances which if you eat only one and you are overweight may lead you to lose weight but will still be filling your body with toxic substances that lead to other health problems, cancer, high cholesterol and the like. I recommend replacing processed foods with vegetables, fruits, whole grains (and I mean actual grains here: quinoa - it takes 9 minutes to make, don't complain! that's less time than most whole wheat pasta takes to boil!, buckwheat, bulgur wheat, brown rice, wild rice, barley, durum wheat...just ask me if you need help with whole grains or cookbooks/recipes). I am aggravated by this video with its cute and dopey exterior and that this is getting into the press.

They recommend low fat granola bars which have tons of sugar and high fructose corn syrup. Replacing one processed food with another does not make for a healthy diet and sustainable weight loss and fullness. This is not what your body craves or needs. Please eat whole, nutritionally dense food that is minimally processed with many fresh fruits, vegetables, seeds and limited animal protein from high quality sources such as grass fed beef, organic free range chicken and wild fish.

I am now going to buy a video camera and look for someone who knows how to edit videos. Please contact me if you live in New York and want to help me with this project!

The only thing to keep in your pantry is dried fruit, granola from a reputable company with less than 5g of sugar (or grains so you can make the granola yourself - its fun!) and dried beans as well as spices. If you are living off foods in the pantry and your pantry is better stocked than your refrigerator you are already in trouble!

CSA - Community Supported Agriculture and the Herbivore's Dilemma

I saw this on daily candy today and I wanted to rerun it here...its great. I'm starting my CSA on June 2 with Roxbury Farm at the Church on 86th and West End. They are a biodynamic farm that follows organic farming methods. I am so excited to get my vegetables delivered fresh from the farm every other week (I am splitting the share with someone else, b/c I don't know what I would do with all those vegetables!)...Its amazing $15 for a bag full of fresh vegetables. Incredible. Look into it, I don't know if there are many shares left anywhere...but its an amazing deal.

The Herbivore’s Dilemma
Farm Share CSA Deliveries

Alright everybody, you know how this game works. The total value of items thrown into your supermarket cart determines the winning team. Sixty seconds on the clock, please.

And they’re off. Way off.

Because the best stuff is still on the farm. Farm Share delivers CSA (Community Supported Agriculture) stakes of local produce from upstate to homes in NYC.

It’s coordinated by a book publicist who loves the farm-to-table concept and figured out how to deliver: by tag-teaming with milkmen commuting to the city, thereby eliminating the need for extra trucks.

From June through November, boxes of veggies (eggplant, lettuce, cucumbers, fingerling potatoes, etc.) and fruit (cherries, peaches, plums, etc.) will be dropped at doorman buildings (sorry tenement dwellers, early a.m. delivery means you’ve got to work it out with a security guy near you).

Sign up ASAP to secure space and help get capital to the farmers up front. Then look for the purple carrot logo — an homage to heirloom varieties lost during the uniformization of shipped produce.

Their time is up.

Available online at myfarmshare.com.

black bean brownies

I have made chick pea brownies. I love them. They have had mixed appeal with some of my younger clients. Try them out - but don't tell your kids what is in them...1 1/2 cups of agave seems a little excessive in my book. i would recommend a bit more like 3/4 of a cup...but try it out and let me know!

Original recipe: http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html

Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

Nibby Buckwheat Butter Cookies and reflections on sweetness...

Ok, so I hear you all when you say grains are gross. I can't just eat them plain. I need something to have as a snack. But once whole grains are pulverized into a flour, you realize they are no longer whole grains, right? I know, I know, you need cookies. Chick pea brownies just aren't cutting it. Ok, so I found a recipe I don't feel entirely guilty about sharing with you all. You can find the original recipe at: http://www.101cookbooks.com/archives/nibby-buckwheat-butter-cookies-recipe.html

Nibby Buckwheat Butter Cookie Recipe

1 1/4 cups (5.6 ounces) all-purpose flour (note: i really hesitate in recommending anything that has all-purpose flour...you can try soy or almond flour instead and see how it comes out)
3/4 cup (3 ounces) buckwheat flour
1/2 pound (2 sticks) unsalted butter, softened (I know a lot of butter, but trust me, butter is better than flour - also with this much butter you will feel satisfied eating only one cookie, which is the goal here)
2/3 cup sugar (you could also use agave, maple syrup, date sugar or succanat. If you must use real sugar - make sure its organic, pure sugar, not dominos)
1/4 teaspoon salt
1/3 cup cacao nibs (yum! can get at any health food store or whole foods)
1 1/2 teaspoons pure vanilla extract

Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.

Form the dough into a 12 by 2 inch log. Wrap and refrigerate for at least 2 hours, or, preferably overnight. (hs note: At this point I formed the dough into two flat patties, knowing I wanted to roll it out and use cookie cutters to shape the cookies).

Position the tacks in the upper and lower thirds of the oven and preheat the oven to 350F degrees. Line the baking sheets with parchment paper.

Use a sharp knife to cut the cole dough log into 1/4-inch-thick slices. (hs note: or roll out with a floured rolling pin and cut out shapes with cookie cutter.) Place the cookies at least 1 1/2 inches apart on the baking sheets.

Bake until the cookie are just beginning to color at the edges, 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Cool the cookies in the pans on a rack, or slide the parchment liners carefully onto the rack to free up the pans. Let cool completely. The cookies are delicious fresh but even better the next day. They can be stored in an airtight container for at least one month.

Makes forty-eight 2 1/2-inch cookies.

from Pure Dessert by Alice Medrich (Artisan, 2007) - reprinted with permission.


Let me know how they come out and if you try the variations with the soy or almond flour. Please use all the butter! I hesitate to recommend these for vegans. I'd say you could possibly substitute coconut oil or coconut butter for the butter, but I am not sure how that would come out. I do not recommend any other oil or vegan butter because I am afraid that those substances have trans fats in them. Also refined oils (which are often rancid!) and polyunsaturated oils lead to many more problems such as free radical formation (which are known carcinogens). Why on earth would you want to introduce these particles into your body.

We have become a cookie culture. Although I provide you with this recipe today, I often wonder why we crave sweet things. What is missing from our lives that is sweet that we seek it in food. Are we lonely, do we not spend enough time with people or doing activity that provide us with sweetness. I leave you with this. Next time you want to reach for a cookie, close your eyes, take a deep breath and really think - why do I want this cookie? Think about someone or in some cases something you love or you associate with sweetness. Why do you not have enough of that person or that thing and why do you still have cravings for sweet foods that provide no real sustenance? If you must have something sweet - why not a beet salad, sweet potato, butternut squash soup, piece of real dark chocolate (but only one piece!) which you chew mindfully and slowly allow to melt and envelop your tongue with its sweetness. Sugar is not the answer. Find your sweetness elsewhere or try more natural methods. Enjoy your Thursday!