Paddock Post

30

Sep

Antidote Dark Chocolate Bars

Seeing red? Feeling blue? There’s an Antidote for that.

There are hundreds, if not thousands, of incredible chocolate bars on the market but Antidote Dark Chocolate Bars are in a league of their own. Created by Red Thalhammer who was born, raised, and educated in Austria before moving to New York City, Antidote Dark Chocolate Bars differ from other bean-to-bar chocolate makers in that she uses half raw and half roasted cacao to make bars that are comparatively low in sugar (0-8 grams per 1.1 ounce serving) but off the charts in flavor. Read more

28

Sep

THE NIH and Nutrition

When people hear the letters “NIH” they often think of the National Institutes of Health which is not one center but 28 separate institutes and centers responsible for biomedical and health-related research. The Office of the Director oversees the 27 institutes/centers, sets policies, and coordinates activities. Nestled within the United States Department of Health and Human Services (the cabinet level department at the federal level whose motto is “Improving the health, safety, and well-being of America”), NIH is the primary agency for health related issues in this country: Read more

26

Sep

When Breath Becomes Air

When there’s no place for the scalpel, words are the surgeon’s only tool.

Paul Kalanithi graduated from Stanford with a BA and an MA in English Literature and a BA in Biology. He also earned a MPhil in history and philosophy of science and medicine from Cambridge before attending and graduating from the Yale School of Medicine. He returned to Stanford to do an 8-year residency in neurosurgery and a postdoctoral fellowship in neuroscience. In his seventh year of residency in May, 2013, 36-year old Paul Kalanithi was diagnosed with Stage 4 lung cancer – an illness that rarely strikes young men (he notes that only 0.0012 percent of 36-year olds get lung cancer). Read more

24

Sep

Bean and Vegetable Chowder for a Crowd

This “meal in a pot” is easy, healthy (low in sodium and fat but high in protein, carbohydrates, and fiber), and colorful with a hearty texture and delicious flavor.

When the weather starts turning cold, a big bowl of chowder – just another word for a thick soup – is just the dish to serve along with a salad for lunch or dinner. Using a bag of Frontier Soups Minnesota Heartland Eleven Bean Soup Mix (which contains dried beans, peas, lentils, and a bouquet garni of herbs and NO added salt), along with a few pantry staples (onion, carrot, celery, chopped tomatoes, vegetable broth, and pasta) makes for one satisfying bowl of chowder to feed a crowd of 10-12 (or a smaller group with leftovers). Read more

22

Sep

Needed: Single Serving Non-Dairy Milks With No Added Sugar

All I want is a single serving container of unsweetened non-dairy milk…..

Whenever I travel, I take along alternatives to dairy milk which generally includes a quart of unsweetened almond, cashew, hemp, soy or oat milk so that I can enjoy my coffee or a bowl of muesli or granola in the morning. It’s not that I oppose eating breakfast at a hotel; I would gladly eat what most people consider the most important meal of the day in a sun-filled dining room if these breakfasts included fresh fruit, whole grains, nuts, seeds, and unsweetened non-dairy milks. I would add legumes and vegetables to that list but for most Americans, these items are an acquired taste before noon. Read more

20

Sep

Gotham Dark Chocolate Bars

Gotham Bar and Grill (Gotham) in Greenwich Village is considered one of the best restaurants in New York City but what many people don’t know is that Gotham also makes some of the most delicious dark chocolate bars in the Big Apple. Made in three delicious varieties, the dairy-free dark chocolate bars are made from cacao beans grown in Bolivia and Ecuador. Read more

18

Sep

Where does $1 to NutritionFacts.org go?

The reason we don’t see ads on TV for broccoli is the same reason groundbreaking research on the power of foods and eating patterns to affect our health and longevity gets lost and buried in the medical literature–there’s no profit motive. It may not make anyone money, but what if our lives would profit?

Those are the words often spoken by Dr. Michael Greger, M.D., a physician, author (How Not To Die), and internationally recognized speaker on nutrition, food safety, and public health issues. In 2003, the non-profit NutritionFactsOrg. Inc (Nutrition Facts) was established as a 501 (c) 3 to educate the public on preventing and reversing disease based on nutrition with seed money from the Jesse and Julie Rasch Foundation. Nutrition Facts is now supported by individual donors to keep the organization going. Read more

16

Sep

FIKA Citrus and Whiskey Spread

Sometimes I think the world is divided into those who love marmalade and those who don’t. I’ve never met anyone who seems indifferent to this Scottish creation made with the juice and small chunks of fruit rind boiled with sugar and water, although there are those who dispute the origin and claim the English or the Europeans were the original creators. Whoever created marmalade realized the flavor and the ingredients used to make marmalade are key because the presence of citrus peel is what distinguishes marmalade from jam and preserves.

Easy No-Knead Whole Grain and Seed Bread

We light the oven so that everyone may bake bread in it. ~Jose Marti

Most of us don’t have to light our ovens anymore but we certainly can put them to good use so why not make a delicious loaf of bread with whole grains and seeds? Making homemade bread (sans a bread machine) can be an intimidating and daunting, messy task especially for inexperienced bakers. It’s one thing to spend precious time and energy to make a homemade loaf and quite another to have the bread turn out flavorful and delicious. But, what if you could make a scrumptious loaf of bread by simply combining a few ingredients, waiting for the dough to develop, and then baking it? Read more

12

Sep

The Hardest Part of Living Vegan – Imperfection

For most people becoming vegan or plant-based is a journey and not a switch that was turned on one day. In fact, I don’t know anyone who was a carnivore one day and a vegan the next. The change is really an evolution which occurs over time. Very often, as was with me, a person becomes vegetarian because of a nutritional concern and then learns about the animal livestock and dairy industries and gradually cuts out dairy products out of an ethical or moral belief. And, then there is the third part of the vegan triangle which is the environment because there is no doubt that the animal livestock and dairy industries are destroying the environment with the CO2 emissions, contaminated water systems, and forest destruction. Read more