Enjoy the Abundance of Spring

May has arrived and along with it the many wonders of spring! We’re all enjoying the longer days, the warmer spring showers, and the budding trees in all their beauty. We’re also excited that the start of the picnic season is upon us, and with warmer weather ahead, we’re looking forward to many lovely outdoor meals shared with family and friends. We hope you’ll find a few moments this month to do the same!

• Buffalo Tempeh and Cashew Mayo, Rolled Up in Swiss Chard Leaves
• Vegetable Stir Fry
• Grab-And-Go Breakfast Bars
• Ginger Mashed Sweet Potatoes & Apples

"I have been thrilled with my Laptop Lunchbox - it is a great system whether packing a lunch for work or to travel.  The containers are sturdy, do not leak and while the lunchbox fits plenty of food (usually lunch and 1-2 snacks in my case), I like how compact it is. I have used my Laptop Lunchbox almost every weekday since receiving it a couple of months ago and continue to be very pleased with it."

    -- Valerie, Washington, DC, www.citylifeeats.com

Flax Seeds are loaded with nutritional value. They are rich in fiber, antioxidants, and omega-3 fatty acids. Omega-3’s have been known to help reduce inflammation in the body. Inflammation is considered a key element in causing many chronic diseases, like heart disease, stroke and cancer. Flax is one of the best sources of lignans, an antioxidant which plays a role in reducing the damaging effects of free radicals. Its high fiber content and supply of healthy fats, makes flax seeds a good choice for weight loss.

To get the full nutritional value from flax seeds, they need to be ground into meal. Flax seed meal can be added to pancakes, breads, muffins, and smoothies. You might consider sprinkling it on yogurt, dry cereal and oatmeal, to add a somewhat nutty flavor. Flax seeds, flax seed meal and flax seed oil can be found in natural food stores and in many local grocery stores. Although whole flax seeds have a long shelf life, It is best to store the ground seeds in the freezer.

For recipes and more information on flax seeds, visit: www.healthyflax.com/index.php.

Benefits:

• Rich Source of Omega-3 Fats
• Low in Carbs, High in Nutritional Value
• Great Source of Fiber
• Helps Reduce Risk of Heart Disease and Stroke
• Excellent Source of Lignans, a Natural Antioxidant
• Great for Digestive Health
• Helps Reduce Menopausal Symptoms

• 1/4 cup soy milk or almond milk
• 1/2 ripe banana, frozen*
• 1 10-ounce package of frozen mixed berries
• 2 tablespoons ground flax seeds

* Freeze ripe bananas at least 24 hours in advance.

Yield: 2 servings

1. Place the soy milk in a food processor, turn the machine on and drop in small slices of frozen banana, one by one.
2. Add the berries and mix.
3. Place in serving bowls and top with flax seeds.

• 1 cup spinach, or beet greens
• 1 cup almond milk or golden milk
• 1 1/2 cups blueberries, strawberries or fruit of your choice
• 2 tablespoons omega flax oil

1. Blend all ingredients in your VitaMix or blender.
2. Serve in your favorite cups or glasses.

Just when I thought I’d found my groove as a mother of four, life changed one morning over a plate of scrambled eggs when our youngest child had a life threatening allergic reaction.  Up until that point, I hadn’t given much thought about what went into our food, where it came from or how it is regulated, and in all candour, I had rolled my eyes at food allergies.  I was a former food industry analyst, with four young children, limited time and a limited budget, and I wasn’t particularly  sensitive to any of it and almost entirely ignorant about the dangers in our food supply and the sudden increase in the rates of allergies, autism, ADHD and asthma in American children.

So I was stunned to learn that there had been a doubling of the peanut allergy from 1997-2002 and that according to the Centers for Disease Control, there had been a 265% increase in the rate of hospitalizations related to food allergic reactions.  Since a food allergy is defined as when your body sees food proteins as foreign and launches an inflammatory response to drive out the foreign invader, I couldn’t help but ask the question: are there new and perceived “foreign” substances in our food supply?

And that’s when I really started to learn some very disturbing truths.  In 1994, farmers began injecting dairy cows with a genetically engineered hormone called recombinant bovine growth hormone (rBGH), which they used to increase milk production in dairy cows.  And while today milk allergies are the most common food allergies in the United States according to CNN and the Wall Street Journal, no tests have been developed to assess whether these allergies are actually in response to the new proteins introduced in the genetic engineering process that produced rbGH.  And these foreign proteins aren’t just showing up in our milk.  A few years after scientists got hold of our dairy, soy began to be genetically engineered and there was a sudden increase in the rates of soy allergies despite the fact that once again, no tests were developed to assess the allergenicity of the novel proteins created in the process. 

While correlation is not causation, these statistics were jaw-dropping.  Yet when I approached the largest food allergy non-profit about the data, they basically had an allergic reaction to me. So with my background in finance, I pulled their financial statements in an attempt to understand why they might react this way, not only to find out who might be funding their research, but also to learn why they had not highlighted the potential risks, novel proteins and novel allergens found in these recently introduced genetically engineered foods. That is when I learned of their financial relationship with large food and chemical corporations, with some nationally-recognized allergists even listed as inventors on patents for these genetically engineered proteins.

Because no tests have been developed to assess the safety of the novel proteins and allergens created in the biotechnological process of genetic engineering, governments of developed countries around the world have exercised precaution and have either not allowed these novel proteins into their food supplies or have required labelling so that consumers, especially parents, could make an informed choice when it comes to feeding their loved ones.  In the United States, that precautionary measure was never taken, despite the fact that human trials had not been conducted to assess the safety and allergenicity of these novel proteins.  Because I could not unlearn that information or that of the financial ties between some of our nation’s most trusted pediatric allergists and big corporations and felt it important to disclose this information in order to inspire and inform parents and caregivers about ways in which they could begin to protect their children with food allergies, autism, ADHD and asthma, I founded the Allergy Kids Foundation and wrote The Unhealthy Truth.

And while I am trying my hardest to effect change, I can’t do it alone and appreciate everything that all of you are doing to inspire a health revolution for our children.  Because together we can affect remarkable change in our food supply, not just for the little kids, but for the “big kids,” too.

To learn more, visit the Allergy Kids Foundation Web site at: www.allergykids.com, and check out their article on 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates.

In The Unhealthy Truth, Robyn O'Brien shares the story of how she chose to take on the system by investigating America's food supply. The book is a call to action for each of us to do our part and keep our own families safe. To learn more about Robyn and The Unhealthy Truth, visit www.robynobrien.com.

Wall Street Journal The New Power Lunch: Strategies for Brown-Bagging at Your Desk, With Executive Image Intact April 6, 2011 By Alina Dizik and Dana Mattioli

Manufacturers have come up with dozens of satchels, bags and even full systems for the growing number of people who are skipping the takeout and bringing a home-packed lunch to work. Many of the new bags are inspired by Japanese bento boxes, the compartmentalized food trays that are traditionally filled with rice, vegetables, pickles and fish.

At formal companies, image-conscious managers need a carrying case roomy enough to hold an adult-size meal, functional enough to keep food from getting soggy and cold, and stylish enough to be mistaken for an executive accessory. To read the full article, visit: http://online.wsj.com/article/SB10001424052748703806304576244684000852672.html#.

The Early Show - CBS Upscale Brown Bag Lunches April 13, 2011 Real Simple magazine's Allie Lewis Clapp showed how to create a simple brown bag lunch with an upscale twist. Read more: www.cbsnews.com/video/watch/?id=7362615n&tag=contentMain;contentBody#ixzz1JRIUuIcf.

Kitchen Magpie Laptop Lunches Rock My Socks September 2010 Angels are singing, the Red Sea has parted, yada yada yada. Isn’t it annoying when you knew about something that could make your life easier, yet didn’t purchase it before?

Inhabitat.com, is a weblog devoted to the future of design, tracking the innovations in technology, practices and materials that are pushing architecture and home design towards a smarter and more sustainable future.

With an interest in design innovations that enhance sustainability, efficiency, and interactivity in the home, Inhabitat’s attention is focused on objects and spaces that are eco-friendly, multi-purpose, modular, and/or interactive.

To find out more, visit http://inhabitat.com

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