Health PinUp™, Issue 3, Vol. 2: Fall Fun, October 2009

Fun Fall News

A big thank you to everyone who endorsed Beyond Nutrition Balanced Solutions™ (BNBS™) for the Amex Shine-A-Light fund. BNBS is not one of the 3 finalists but per the above quote, there are many more seeds to plant. Check out the more exciting news at NY1: http://www.ny1.com/Default.aspx?ArID=105431

Running the marathon? Learn how to time your taper, eat right for race day, and/or care for a nagging injury by joining Mikael Hanson, Marianne Bellino, and Dr. Jordan Metzl for a panel discussion: Thursday, October 1st, 7-9pm at JackRabbit, 1255 Lexington/85th st. Free of cost, full of information.

Look and Feel Amazing

HAIR: Low-fat cottage cheese (protein adds strength), Pumpkin Seeds (zinc reduces shedding); BRAIN: Arctic Char (omega 3's improve brain function), Kale (leafy greens slow cognitive decline); EYES: Berries (antioxidants protect vision); Sunflower Seeds (vitamin E calms allergies); SKIN/LIPS: Tomatoes (lycopene limits UV damage and wrinkles), Hemp/Flax Seeds, Walnuts (omega 3's help retain moisture); NAILS: Beef (iron adds strength); HEART: Asparagus (B vitamin folate and potassium reduces inflammation); STOMACH: Dried Prunes (fiber may shrink your gut), Tempeh (fermented soy adds good bacteria); MUSCLES & JOINTS: Ricotta Cheese (whey protein is a muscle mender); Salmon with Olive Oil (omega 3s and oleic acid have anti-inflammatory powers); BONES: Dark Chocolate (magnesium increases bone mineral density). Overwhelmed? Simply make your own trail mix with raw pumpkin, hemp, & sunflower seeds, walnuts, dried blueberries, chopped dried prunes, dark chocolate chips.

Recipe of the Month: Prep Once, Eat Multiple Times

Enjoy a delicious pot of soup all week and even freeze some for the next. Make 6 servings with the following delicious organic seasonal and spicy superfoods: 2tsp olive oil, 3/4cup chopped celery, 2 med chopped yellow onions, 1 large peeled and diced sweet potato, 1tsp mild curry powder, 1tsp turmeric, 1/4tsp cinammon, 1 (28oz) can diced plum tomatoes w juice, 1 cup red lentils, 2 (15oz) cans chickpeas, 1 tsp salt, juice of 1 lemon, 1 tbsp balsamic vinegar, 1/2 cup chopped cilantro (optional). Top with some cooked shrimp or tempeh when you want to change it up.

Step 1:Saute celery, onions, potato, curry, tumeric, cinnamon for 5-8 min.
Step 2:Add canned tomotoes and cook for another 10 min.
Step 3:Add 8 cups water, lentils, chickpeas, salt. Bring to boil then simmer partially covered for 45 min to 1 hour (add more water if needed).
Step 4: Just before serving, add lemon juice, balsamic vinegar, cilantro. Add the cooked shrimp or tempeh. Adapted recipe from Dr. Katz, Yale-Griffin Prevention Research Center.

Get Outdoors/Get Active

Continue the fun, outdoor recommendations from last month: hiking, biking, running, apple/pumpkin picking, corn maizes and wine tasting. Have a fabulous October.