Who says you can’t eat good-for-you foods on vacation?
Walking through Central Park NYC this past weekend on my way to Wollman Rink for some ice skating, I stumbled upon this organic food cart. Boy, was that grass-fed burger great and just the protein needed to spend the next a couple of hours dodging other skaters and working on my spins (only kidding).
Many places are sprouting up offering fresh, local and organic foods on the go. With just a quick tour on the web, anyone can find healthy, affordable joints in the town or city of your next get-away. Also, scout out restaurants that offer healthy and delicious cuisine for when you’re not on the fly and crave a nicer meal. I pulled up several menus before traveling and made reservations at cafes and bistros serving organic salads, free-range chicken and wild fish.
So, after a weekend of organic baby greens, wild salmon terrine and a few special requests - olive oil instead of butter and egg-white omelettes - I enjoyed a fun and healthy weekend.
Now if I can only get my triple toe loop perfected. Yup, kidding again!
Can yum and healthy go together? You bet!
Guests: Dr. Kurt Strecker of the Center for Better Health, co-founder of Pursuit Athletic Performance and triathelete and Terry Walters author of Clean Food and her new cookbook Clean Start
LISTEN on Bloom Talk
Podcast: Recorded July 15, 2010 (46 min)
Empower yourself to make smarter food choices by knowing more about the foods you eat. What are good fats to include and bad fats to keep out? Can healthy and sweet go together? How can we fuel ourselves and stay energized and nourished without forgoing great taste?
Dr. Kurt Strecker stirs up the pot and give us a new outlook on healthy foods. He declares “Fat is not the enemy!” and talks about ways to get started in changing up your food routine. Dr. Kurt also claims that by denying yourself and feeling deprived you can actually eat more.
Then we sizzle with Terry Walters in the kitchen with her delicious and “cleaner” recipes. Terry debuts her yummy new Blueberry Tart and talks about other tasty recipes which are more sustainable.
“We do ourselves the biggest service by going closer to the source and recognizing how food grows…. and foods that are nutritionally void fall by the wayside. This supports our good health and the health of our environment. “
Not your run of the mill hummus and something to snack on anytime!
1 15 oz can organic garbanzo beans (chickpeas)
2 tablespoons Tahini (ground sesame butter)
2 tablespoons extra virgin olive oil plus more to drizzle
Juice of 1/2 small lemon
1 clove garlic
1/2 teaspoon cumin
8 kalamata olives (pitted)
1/2 cup loosely packed fresh basil
sea salt and freshly ground pepper (to taste)
Drain juice from chickpeas and reserve. Place ingredients except olives and basil in food processor. Process until smooth throughout. Add reserved chick pea liquid a little at a time if the mixture is too dry and chunky. Add olives and basil and pulse until desired consistency. Serve with healthy chips and extra virgin olive oil drizzled on top.
Find out about “fresh” and “real” foods for a healthier you!
Guests: Claire Criscuolo of Claire’s Corner Copia and Imani of the Green Vibrations Alchemy Cafe
LISTEN on Bloom Talk Radio (pre-recorded)
Aired: January 21, 2010
Food gurus Claire and Imani joined me to talk about ways to eat and cook healthy without forgoing the “yum” factor.
Find out how you can feed yourself with foods that are optimal for health and delicious too! Are super foods really super? What’s all the rage about raw foods? And let’s not forget our healthy sweet tooth!
We’ll also reveal some great recipes so come hungry to explore about healthy eating.
After cancer, Julia found health and a whole new way to live.
Guest: Julia Chiappetta, breast cancer survivor and author of Breast Cancer-The Notebook
LISTEN on Bloom Talk Radio (pre-recorded)
Aired: Jan 14, 2010
When she heard the words “breast cancer”, Julia began doing extensive research to “get her arms around” what she would have to deal about her illness and also, about the immune system.
The result was notebooks filled with data that has now been transferred to her book, Breast Cancer-the Notebook—a compilation of easy to understand facts at the fingertips of the reader and her road less traveled in opting not to have radiation or chemotherapy but instead implementing a plan of care and lifestyle change through exercise and wellness and by fueling her body with an organic vegetarian diet. Read more