Archive for the ‘Nutrition’ Category

Food policy in the Obama era (continued)

Saturday, November 22nd, 2008

In Chinese medicine, the earth figures very largely…all puns intended. Seriously, there is a direct connection between the richness of the soil and the health of the human organism.

For a half century or more, industrial farming, and now bio-tech plant genetics, has depleted the soil, and made a mockery of sensible agriculture and nutrition. Crop yields are declining, bees are many other valuable pest management species are dying. Meanwhile, the corporate farming model searches for more potent pesticides and antibiotics to inject into a diseased system, instead of cultivating the righteous Chi of the Soil.

With the election of President Obama, we have the opportunity to turn a lot of diseased systems around, but not if he picks people whose values mimic those of corporatists – blinded and compelled to seek short term profits – the devil of our modern day “free” unregulated market system.

The Organic Consumers Association is urging us to:


Tell Obama: NO to Vilsack for Secretary of Agriculture. “It has been widely reported that former Iowa Governor Tom Vilsack is being considered for the Secretary of Agriculture position in the Obama Administration. Vilsack is no friend of organic food and farming and his appointment would represent a major disappointment for the Organic Consumers Association and its members. But there is still time to make your voice heard.”

blood-building soup

Monday, May 19th, 2008


We’re always told to eat more greens. Dark and leafy, they are good for us: Eat more! Doing so for some recalls barely palatable memories of mushy spinach. Others balk at the idea of eating greens because they’re unsure of how to prepare them. Knowing how to cook these super nourishing veggies means the difference between actually eating them and wallowing in self-recrimination. Anyway, when I was in acupuncture school, we learned a green soup recipe that was the foundation for my blood-building soup. The former was a bitter, one-note concoction that screamed healthy – my variation demonstrates a considerable improvement over the green soup of old.

1 Tbsp canola or grapeseed oil
1 bunch collard greens (chopped)
1 bunch chard (any color, chopped)
1 red onion (chopped)
1 organic bouillon cube (vegetable or meat)
1/2 cup red wine (or 2 tsp balsamic vinegar)
1/2 tsp ground celery seeds
3-4 cloves garlic (chopped)
1 Tbsp fresh ginger (chopped)
1 Tbsp ground cumin or curry powder
1 tsp chili powder or hot sauce
1 tsp cinnamon
Ground or diced lemongrass to taste
Salt and pepper to taste

Fry onions and garlic in oil. Add wine or vinegar after onions become translucent (approximately 5 minutes). After 10 minutes, add ginger. Continue frying until ginger is pliable.

Place onions, garlic, ginger, greens, broth, and spices in pot, cover with water and simmer for 20 minutes or until greens break down. Add salt and pepper to taste.

Blend in food processor until smooth. For added textural interest, lightly steam chunks of carrots, potatoes, or sweet potatoes, adding them to puree.