becomingwhole2

Money's tight for healthy school lunches, but there are ways around funding woes

This is from my fellow board member Amie Hamlin, executive director of the New York Coalition For Healthy School Food. I thought her message was well-timed and definitely worth sharing.

The New York Coalition for Healthy School Food may be based in New York, but its resources and website are helping schools all over the country.

Schools realize they need to make changes in the meals they serve children, and the changes most often focus on adding more fruits, vegetables, whole grains, and low-fat milk. That’s great, but something’s missing. Entrées need to be addressed, too.

Typical entrees are based on meat and cheese and are highly processed: cheeseburgers, mozzarella sticks, chicken nuggets and pizza. They contribute to poor health because they contain cholesterol and saturated fat and lack fiber and phytonutrients. These entrees are commonly used because federal tax dollars are used to supply these foods, essentially for “free.” At the same time, our tax dollars are being used to figure out how to fight diseases related to the consumption of these foods!

Words like “baked” in relation to mozzarella sticks and chicken nuggets often hide the fact that these foods are fried at the factory, then baked at the school. Whole-wheat coating on chicken nuggets does not make them a health food, nor does “low fat” cheese on a pizza, which much more frequently is part skim or reduced fat – misleading claims since the cheese actually is more than 50 percent fat as a percentage of calories.

New regulations are suggesting that one serving of legumes can count as a vegetable or a protein once a week. Yet it would make much more sense to require that the weekly legume offering replace meat and cheese rather than healthy vegetables.

Schools have very limited funds to cover the cost of providing required components for meals. Something has to give.

Many schools have moved from whole and 2% fat milk (which is actually 37 percent fat, but that's another article), to low-fat or skim, which has more animal protein. The added protein and other components of milk contribute to illnesses that are hidden from the general population because of the dairy industry's power. Most children of color cannot now or will not be able to digest milk in the future. One has to wonder how many children are experiencing chronic belly aches at school – affecting their ability to concentrate and do their best.

Most people would be surprised to learn that research has proven that milk does not reduce osteoporosis risk. Yet this idea – and others about dairy – are so ingrained in us that they're hard to shake.

School food activists struggled to get more money to fund school meals in the latest Child Nutrition Reauthorization Act. Sadly, Congress only approved 6 cents more for school lunches, and at the same time is suggesting improvements that will cost much more. And this money only will be available to schools meeting certain criteria. The question is ... where will schools get the funds so they can meet the criteria?

Schools could have healthier meals and more money to spend on them by skipping the milk – yet this literally would take an act of Congress. Giving up milk at breakfast and lunch would give schools an extra 22 cents per meal for better foods.

The new regulations, while not yet approved, make a huge mistake. They require a meat (or meat alternative) to be offered every morning at breakfast. Currently, schools can offer two grain servings, one grain and one meat serving, or two meat servings, so they are not required to offer meat. This new rule would increase the amount of the very foods we all need to be eating less of.

School food service directors already have been struggling for years with increased food, transportation and health care costs, effectively leaving them with less money than ever before.

New recommendations attempt to get it right by offering more fruits and vegetables – yet with lunch periods that leave only about 15 minutes eating time, children don’t have time to ingest the fruits and vegetables they're already getting, and most end up in the garbage. It would make much more sense to make more fruits and vegetables a classroom snack – and to actually provide the funding for this.

The government already has a program that does this in every state – the Fresh Fruit and Vegetable Snack Program, but only in a very limited number of schools due to lack of funding.

The NYCHSF began a private version of the Fresh Fruit and Vegetable Snack Program and ran it for more than two years years in Ithaca, N.Y. According to the principal and teachers, the culture of the school changed as a result. Children readily ate vegetables that no one expected them to eat. Adults were surprised to see children eating raw beets, kale, bok choy, and turnips, all without dips or dressings. Children came back to school after weekends and vacations and said they missed their fruits and vegetables, and just didn’t feel the same without them. This heartwarming result also was sad for the children who did not have such foods at home. Most importantly, children actually learned that fruits and vegetables made them feel better.

The NYCHSF addresses many different aspects of school food, but a particular area of expertise involves developing plant-based entrees for the protein component of the meal (instead of animal-based). In partnership with the largest school food service operation in the country, New York City Office of SchoolFood, the NYCHSF has programs in 19 schools, with a waiting list of 48 schools.

The partnership also includes Candle Café and Candle 79 restaurants, the James Beard Foundation, Food and Finance High School, and Henry’s Restaurant. NYCHSF also partners with the Ithaca school district Child Nutrition Program to use local organic beans and grains through a Farm to School program.

Partners also include Moosewood Restaurant, Cayuga Pure Organics (a farm that grows organic beans and grains), and Italian Carryout (which makes pizza crusts for a white bean pizza, using local organic wheat).

There is much to be learned from the New York Coalition for Healthy School Food. All the pieces are in place to greatly expand its program, except for the funding.

The NYCHSF Fall Gala: Healthy Food in Fashion will be 6:30-9:30 p.m. on Wednesday, Oct. 12, at the New York Academy of Medicine. This deliciously fashionable evening will include 20 restaurants and caterers offering mouthwatering, plant-based foods, and a unique fashion show. Click here for more information or to reserve tickets.

Photos from an amazing National Gourmet Institute graduation

Chilled Corn Soup with a swirl of Radish-Basil Pesto & Roasted Corn Kernels. Photo: Celine Beitchman

My daughter Cammie was part of the 198th National Gourmet Institute graduating class this summer. The graduation dinner was seriously one of the best meals I have ever had the pleasure of eating! I was so impressed! Take a look at the full album here.

Bikini-Ready Without Heavy-Duty Exercise? It Is Possible?

Whether you're a woman hoping to just look 'normal' in one-piece or man wanting to stand out in a Speedo, most people are concerned about how they look in a bathing suit. Ladies: Want to forget about wearing shorts over your suit? Guys: Would you like to bare your chest with confidence?

If I could market my weight-loss solution in the form of a pill, it would be headline news!

Barring that, here's my tried-and-true (and easier-than-you-probably-think) method: Start eating a healthy, plant-based diet, rich in whole unprocessed grains, beans and bean products (like tofu and tempeh), vegetables and sea vegetables, soups and, yes, even desserts (limited).

Many celebrities eat this way to stay healthy and gorgeous. Many others are finding that this way of eating can help them regain their health. I'm in the latter group.

Twelve years ago, after being diagnosed with advanced breast cancer, going through conventional treatment and being told that my cancer would return within a year, I adopted a plant-based healing diet to help increase my chances of survival. I've remained healthy and cancer-free -- and have continued to eat this way because I love it.

That wasn't the case immediately for me. When I first began my healing lifestyle, it was for cancer-related reasons only. I wanted to do anything I could to stay alive!

But I discovered along the way that eating a plant-based diet is a very easy way to shed unwanted pounds. Who would have guessed that a diet high in nutrient-dense foods and not super low in calories would let me drop 30 pounds in a year, without exercising excessively? I did go out for walks on my crutches for 20-30 minutes a day, but most people wouldn't consider this strenuous exercise. Let me make it clear that I'm not against exercise - I actually love walking and I'd do more, but I'm limited with my prosthetic leg.

I want to help you understand that, in my opinion and in the opinion of many medical doctors and that what you eat is most responsible for losing or gaining weight.
 
So I hear you asking, "Where do I start?" I'll continue writing posts about this subject, but for essentials, my weight-control/health control routine involves eating:

•  Lots of hearty whole grains (like brown rice, millet, quinoa and many others). Complex carbs give us energy and are high in fiber, so they fill us up. They also help curb cravings for simple carbs.

• A variety of beans. You can learn to cook beans (it's easy) ... or start with organic canned. Try bean products such as tofu or tempeh, too. Beans are low in fat compared to animal products and contain no saturated fat.

• A plethora of fresh (and sometimes frozen) vegetables. Try eating more vegetables. Organic is best, but if you can't get organic, don't let this be the show-stopper.

I recommend eating fruit for dessert in place of junk- or non-nutritive food high in sugar and chemical additives - especially if you're trying to lose weight. Nuts (almonds, pecans, walnuts, peanuts), seeds (pumpkin & sunflower), and dried fruits make great, healthy snacks, too.

Try your best to eat three meals a day, with no late-night eating. Breakfast is hard for some people, but a bowl of oatmeal, even if it's instant, with a handful of organic trail mix and or seasonal fruit will keep you alert and satisfied until lunch.

I made some lifestyle changes that keep me healthy (and lean), too. I was often on the run, but I now sit down to meals and try to carefully chew my food.

In the beginning, while healing, I used a limited amount of (olive, sesame, safflower, etc.) oil in my cooking, so my weight stayed pretty low. When I added more oil back, I easily gained back 10 pounds -- which was actually a healthier weight for me. So use limited amounts of oil to drop the pounds.

I kept the other 20 pounds off, more or less. I no longer have several sizes of clothes, which is nice. And though I don't wear a bikini, I have no problem putting on my one-piece bathing suit without the previous worries about whether last year's suit will still fit.

Good luck!

Do you have a plant-based weight loss story that you'd like to share? If so, please add it here to my comments section.

Need help with recipe ideas? Please sign up for my free monthly newsletter and check out my new cookbook.

Read my Huffington Post articles here!

Find your nearby farmers' market

Hip, hip hooray!

Farmers' markets are opening again. Not sure where/when the famers' markets are near you? The Maine Organic Farmers and Gardeners Association has a handy online directory. Check it out!

Quinoa, A Light & Fluffy Quick Cooking Whole Grain

I recently tried this combination of red and white quinoa, and it made a beautiful pairing. To learn more about delicious real whole grains, please read "Natural Foodie" Avery Kamila's recent excellent article in the Portland Press Herald/Maine Sunday Telegram.

Red & White Quinoa
1/2 cup red quinoa (I used Alter Eco Fair Trade brand)
1/2 cup of regular "white" quinoa (I like the organic TruRoots brand)
2 cups of spring or filtered water
Pinch of sea salt

Add quinoa to a pot, and water to cover. Rub the quinoa between the palms of your hands to rinse off the slightly bitter natural coating. Drain the water and refill with new cooking water.

Bring to a boil on high, add a pinch of salt, cover and simmer for 15 minutes.

Simple, quick, nutritious and satisfying!

Lots happening! Good Day Maine on TV and other local & national events!

I'm looking forward to doing a cooking segment live on Monday on Good Day Maine (Fox Channels 23 and 7 in Greater Portland, Maine). My segment airs at 8:40 a.m. Please tune-in! I'll have something great to start your day.

On Tuesday, I'm happy to be signing books and answering questions again at Lois' Natural Marketplace in Scarborough (Maine). The cooks at Lois' plan to make something to sample from my cookbook, A Life In Balance: Delicious Plant-Based Recipes For Optimal Health. Please come in and say hi.

At the end of the week, I'm heading to Washington, D.C., and will be doing two weekend events in Baltimore. I'll be doing book signings from 2-5 p.m. Saturday, March 19, at Whole Foods Market Mt. Washington and from 2-5 p.m. Sunday, March 20, at Whole Foods Market East Harbor. If you live in this area, I'd love to chat with you and answer your questions.

I'm making my way around the country! I'll be in the Los Angeles area in April. For other events, please visit the homepage of my website!

Two Thumbs Up for NYC's Purumé Restaurant

My husband Tom works in New York City three days a week and eats out a lot for lunch. He, too, is a healthy eater, and he's pretty choosy about where he eats. In the past few months, he's started frequenting Purumé, which opened a few months ago. They serve delicious vegan and macrobiotic quality food.

Tom came upon it by chance when looking for Souen, which was closed for a while for renovations. It briefly reopened, then closed again because of water damage. Purumé is nearby on 11 East 13th St. (Fifth Avenue & University Place)

This was a great find and today was my second time there. I loved my meals both times. On my first visit, the waitress kindly recommended a few different dishes that we all loved – all fresh and deliciously heathful – on a day that we were really craving fresh vegetables! We found the recommendations helpful and accurate and all of our questions about ingredients in the dishes were answered without any fuss.

Today, we were once again waited on by a very pleasant waiter and our meal was wonderfully fresh and simple fare. That's what we wanted, so we were happy. Tom ordered the Futamaki roll – a vegetable sushi roll filled with brown rice, asparagus, avacado and sliced carrot – with a dipping sauce and a side order of vegetables. The steamed veggies were steamed kale and winter squash.

I ordered the lunch special of Sauteed Kale (and other sauteed vegetables) served with a bowl of brown rice and a side of Brussels sprouts with peanut sauce. If you love fresh leafy greens and vegetables (and I do!), this is the dish for you! Other vegetables in this dish were collards, julienned carrots, half-mooned-sliced onions, and broccoli – all  sauteed in a small amount of sesame oil with a little soy sauce. This was served with fresh lettuce mixed in with the cooked veggies to add a fresh crunch, and raw curls of daikon resembling noodles were added to the side of the dish.

The Brussels sprouts appetizer was my fave as I'm a big fan of them. I spooned the leftover peanut sauce into my fluffy brown rice.

We topped off our meals with a dessert that we split, my choice of the tiramisu. This was a wonderful vegan version sweetened with a combination of brown rice syrup and maple syrup! I usually skip dessert even at good NYC vegan restaurants because I don't eat sugar, cane syrup, agave or Florida crystals. So today's dessert was a real treat!

I also have to mention that my kukicha tea was nice and hot. A cup of steaming hot kukicha really helps me to relax and I throughly enjoy it. My one complaint in many restaurants is that the tea is never hot enough. I know a lot of people like their tea a little cooled, but not me. I like it piping hot, and I was glad I didn't have to ask to have it warmed.

This restaurant is also very nicely decorated with plenty of room, unlike many New York City restaurants where space is at a premium and diners and tables are crowded together. The spaciousness and high ceilings also make a beautiful backdrop for exhibiting artist's work, as was intended when the restaurant was planned. Another interesting feature: They make all their own noodles and you can watch them through a glass-enclosure.

I highly recommend Purumé and will definitely be going back (and so will Tom!)!

A Vegan 'Leaning In' Restaurant Favorite

This is one of my favorite tofu dishes (deep-fried tofu) from Sapporo Restaurant in Portland, Maine. When I was healing from cancer 12 years ago, I cooked most of my own food and I rarely went out to eat at restaurants. Then I heard about this dish from a friend – it wasn't on the menu and still isn't unless you ask – and once in a while I'd go out and have it as a special treat.

They offer Pork Kat-Su-Don on the menu. Instead of pork, I, and many others, order "Tofu Katsudon, with no egg and sauce on the side." Sauce on the side was just a way of saying: I'd like to have as little of that soy sauce mixture put over my veggies and rice as possible. So if I ordered it "on the side," I could drain out the veggies and not have my rice drenched in the sauce. A freshly cooked, delicious dish!

I've been thinking a lot recently about health expert and best-selling author Kathy Freston's suggestion to "lean into" a vegan, or plant-based, diet – meaning that people who want to start moving toward a meatless diet can make small steps in this direction. Leaning in, or gently transitioning, is Kathy's suggestion to help make this more doable. Kathy writes about this in her new bestseller, Veganist.

When Kathy recently helped Oprah and 378 staff members go vegan for a week, Kathy used some faux meat products to simulate some of the foods staffers were used to  eating. Many supported her efforts and some foodie readers (and resistant meat eaters) complained about that on Huffington Post article comments.

But Kathy's thought was that once people are open a little, they become more open. Many people (and maybe most!) can't make such a drastic change overnight from meat-filled to meatless. Kathy is an avowed vegan for animal rights reasons and she is a kind, gentle and understanding person. She's not shaking her finger at people and insisting that they go directly from A to Z, but instead maybe from A-E. And she believes that some of these faux meat products are a great way to do that. She wants to help people be able to make changes and recommends some better-quality faux meat replacers like Gardein brand.

That got me thinking about the recipes I used for my children when I was transitioning them over from a meat-based to a plant-based way of eating. And recently I published an article on The Huffington Post with one of my family's fave faux meat and potato dishes. Over the years, I've made many dishes for friends and family to help them transition to healthier eating.

When I was changing over, the first dish I ever made my kids was a tofu vegetable stir-fry. (I started thinking about this from a nice comment made by my blogging friend Gypsynomad because she wants to try tofu!) First I used half chicken and half marinated tofu (this recipe is in my new cookbook). It didn't take long before my kids were eating all tofu and no chicken with veggies served on brown rice. This was one of our once-a-week dinners for my family for a very long time! And they loved it, but may not have tried it at all had I not used half the chicken along with the tofu in the beginning! This was their way of "leaning in" ... and it worked beautifully.

The motto is: Better to make a few healthy changes however you get there, than none at all. You may just decide to go "all the way" at some point.

Have you used any "transition" foods for your family or yourself? Please leave your thoughts and ideas in my comments section below.

For more tips and recipes, please sign up for my monthly newsletter.

My 'Miss You' Dinner!

Last night, my daughter Cammie and I were heading out to meet her friend Kate at Pepperclub Restaurant in Portland, Maine. Cammie and Kate leave for New York City tomorrow to begin studying at Annemarie Coulbin's Natural Gourmet Cooking School.

I wanted to treat them to a send-off dinner, but then realized that maybe with all the ice around (we've had snow & rain over the weekend & Monday), it would be too slippery for me. On nights like this, because of my crutches and prosthetic leg, I'm better off staying home.

But I still wanted to treat them, so Cammie – with the promise of a delicious meal upon her return – went to get it instead and returned with my hands-down favorite – owner Mary Ledue Paine's Autumn Loaf Meal. I dream about this old-fashioned comfort food entree with its meatloaf-like consistency and flavor, the sweet potatoes and regular potatoes mashed into a perfect fluffiness with olive oil in place of butter, ladled with the best mushroom gravy, and served with beets (my fave) and a side salad garnished with toasted pumpkin seeds and homemade dressing!

Not only did I get my wish, my meal was satisfying beyond bliss – I received a heart-felt note on the bag that contained this meal made with love. I can feel the warm lingering effect of this nourishing meal served and packaged for me with love. And, to top it off, it it was an unexpected treat for me – on the house, from Mary!

Whole Foods Portland (Maine!)

I was at Whole Foods Market in Portland today and I thought these beautiful mustard greens were definitely worth pulling out my iphone in the most crowded area of the store for. (I also bought them, too!)

Please join me at the Whole Foods Vegan Fest this Sunday February 27th from 1 p.m. to 4 p.m. I'll be there signing copies of A Life In Balance: Delicious Plant-Based Recipes For Optimal Health.

Here's a message from the Whole Foods web site about this fun and healthful event: "Whether you have been a vegan for a long time, or just curious about changing your diet to support your health and the environment, join us for a store-wide sampling of delicious foods and other items that are free of animal products.  Meet members from the Maine Vegan Meetup group and learn about their mission and upcoming events.  Also, our Healthy Eating Specialist, Tanja will sample a hearty vegan soup and talk about her role in our Health Starts Here program."

I hope to see you there. And please check out the Health Starts Here program and move towards health. I highly recommend it!