Wholesome Wisdom from a 108-Year-Old Man

Yesterday, as I was researching some health-related topics... I happened across an interview by Paul Nison (a health enthusiast and author known for overcoming his ulcerative colitis & Crohn's disease with a raw-food diet) of a 108-year-old gentleman named Bernando Lapallo. Mr. Lapallo is active and healthy. He has his own blog, a facebook page, and even a book which he wrote in 2009, when he was 107. He's trying to make it to 120--- He says he'd like to give Abraham a run for his money!

Here's his biography, as given on his facebook fan page:

Bernando LaPallo was born in Victoria, Brazil on August 17, 1901 to Mattie Carr and Bernando LaPallo Sr. He moved to the United States and was raised by his father who was a doctor in Philadelphia. His first interest was in food and he went on to study the culinary arts at La Sorbonne in Paris, France graduating in 1928. After years of working as a chef on steam liners and resorts he retired in that profession to pursue an interest in the healing arts. He studied massage at The Swedish Institute in New York City. Later Bernando went on to study and become licensed as a reflexologist and podiatrist at NYU. He completed that course of study at the age of 73. He had a successful private massage practice in New York City for more than 20 years treating people from all walks of life. He currently resides in Arizona where he gives talks on the secrets of his youthful vitality and health. Age Less Live More is his first book. He is currently working on a second.

 In the interview, Mr. Lapallo gives some of his advice for living a long and healthy life. Most of his wisdom came to him from his father about 100 years ago, when he was growing up in Brazil. More advice is given in his book: Age Less Live More: Achieving Health and Vitality at 107 and Beyond. Here are some of the bits of wisdom he gives in the interview:

"The first priority in your life should be your health."

DIET

• Eat properly. He believes the best diet consists of fruits and vegetables (especially green vegetables), fish, and lots of fresh juices. Eat lots of raw fruits and vegetables, like Adam and Eve had in the Garden of Eden. Don't eat processed/fast-food.
• Eat organic.
• Eat animal protein sparingly: He eats fresh fish 3 times a week, perhaps some canned tuna or salmon, only 4-5oz. He eats meat once a year: lamb, because it was eaten at Passover. He'll eat cheese only on a rare occasion.
• Drink herbal teas. (He likes sassafras or cinnamon tea with breakfast). The worse thing you can eat for breakfast is a cup of coffee and a doughnut.
• Don't eat too much.
• Eat only during daylight hours. Eat dinner early, and don't eat after dinner. Eat dinner between 5 and 7pm, and don't eat after that. You could have water or green tea, but no food. It's too late to eat.
• Eat/Live for prevention of disease (He drinks cinnamon tea for prevention of diabetes, since he read that cinnamon was good for diabetics). "If you don't get it, you don't have to cure it."
• Supplement with whole food products: He uses a Superfood powder and Echinacea. These he blends with fruit or juice every day, to supplement his diet

LIFESTYLE:

• Walk every morning: Every day, rain or shine, he walks 1 1/2 to 2 miles before breakfast.
• "Stress will kill you." --His father told him.
• Rest is very important.
• Follow the Ten Commandments. He says his Christian faith is every bit as necessary as food, and remaining long without the nourishment of your soul can leave you just as hungry and depleted as going without food.
• Keep your feet clean and healthy: Wash your feet in soap (castille soap) & luke warm water every night, use a pumice stone to remove dead skin, dry, and then rub thoroughly and apply olive oil. Put socks on, and go to bed.
• Use olive oil as a moisturizer for your face. (Notice he hardly has wrinkles)
• Keep your colon clean, and all the other organs will be able to do their jobs properly.

You can view the 3-part interview at http://paulnison.com/archives/date/2009/12/
His story was printed in Phoenix's East Valley Tribune when he turned 105: http://www.eastvalleytribune.com/story/71921

The salad pictured above is one I made last week: organic leaf lettuce, fennel, dried cherries, sunflower sprouts, lemon juice & olive oil, Herbs de provence (with a little extra lavender), and sea salt, with homemade sunflower-flax crackers crumbled on top as croutons. Enjoy!

Fresh Food in the Off-Season

Well, Thanksgiving is over, and we are now beginning the seasons of Advent and Christmas... and for some of us, it's going to start getting COLD quickly. Hello, winter! So, during these long months of winter coming up, how does one continue to eat plenty of salads with health-promoting raw fruits and vegetables while the grocery store produce is not at its peak? Well, here are a few ideas:

• Greens are ALWAYS available, so don't think you're off the hook because the garden is buried under snow! ;)
• Try sun dried tomatoes! We dry our own in the dehydrator when we have a garden bounty, and then stick them in the freezer. As you can see, they keep their lovely red color too! If you buy some at the grocery store and they are super hard, try pouring some hot water over them and letting them soak until softened. They are an excellent topping for a salad.
• Frozen peas... Pour hot water over them and let them sit a couple of minutes until thawed. You don't even have to turn on the stove! Add to a salad, or serve on the side. Talk about FAST FOOD!
• Root vegetables are in season! Get some carrots or try beets! Try slicing them thinly or grating them to add to salads.
• Broccoli and Cauliflower: raw on your salad, or try lightly steaming them and then adding some coconut oil and a sprinkle of sea salt. It seriously tastes like butter, but dairy-free and with all the health benefits of coconut oil. An excellent side dish too.
• Grow your own sprouts: I like sprouted lentils and adzuki beans. Alfalfa sprouts and mung bean sprouts are easy to find ready to go at the grocery store. Just rinse them first to avoid the possibility of mold contamination.
• Seasonal fruits: Experiment with chopped apples or pears, pomegranate seeds, grapes, kiwis, or citrus fruits. Chopped dried fruits are a nice addition too. Ever tried dried peaches or pineapple?

How do you get raw food in your diet in the winter? What are your favorite salad toppings?

Deuteronomy 8 Thanksgiving Salad

Happy Thanksgiving! Okay, so it's a couple days late, but surely some of you out there are still eating leftover turkey and cranberries! ;) In the spirit of feasting... I thought I'd share a rather special salad with you, a salad with a story to tell about that for which I have the most to be thankful.

I actually came up with this salad combination a week or so ago, just because it seemed to be a good combination of flavors to complement the fresh pomegranate I had. But at our Thanksgiving service Wednesday evening, I was inspired by the meaning behind this combination...

You see, this is the Old Testament text that was read:

Deuteronomy 8:1-10 (NIV)

Do Not Forget the LORD

1 Be careful to follow every command I am giving you today, so that you may live and increase and may enter and possess the land that the LORD promised on oath to your forefathers. 2 Remember how the LORD your God led you all the way in the desert these forty years, to humble you and to test you in order to know what was in your heart, whether or not you would keep his commands. 3 He humbled you, causing you to hunger and then feeding you with manna, which neither you nor your fathers had known, to teach you that man does not live on bread alone but on every word that comes from the mouth of the LORD. 4 Your clothes did not wear out and your feet did not swell during these forty years. 5 Know then in your heart that as a man disciplines his son, so the LORD your God disciplines you.
6 Observe the commands of the LORD your God, walking in his ways and revering him. 7 For the LORD your God is bringing you into a good land—a land with streams and pools of water, with springs flowing in the valleys and hills; 8 a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; 9 a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills.
10 When you have eaten and are satisfied, praise the LORD your God for the good land he has given you.

This text really struck a chord with me. After all, It's been since 2006 that I've been dealing with these health issues... sort of wandering around in the wilderness of conventional treatments and natural health... unsure where to turn for healing. At times I was literally starving to death as my body rejected food. However, all along God has continued to take care of me, keeping me fed, clothed, and sheltered. At least for me it's only been about 4 years, rather than 40. Now I am on a raw vegan diet (eating lots of things like figs and pomegranates and grapes), and under the care of a doctor who is a descendent of Israelites. I think that's pretty neat. This diet seems to be the best to keep me healthy, and I'm so thankful to finally have some answers, and to be on the right road to health.

So anyway.... back to the salad. It occurred to me while listening to the OT reading, that I had pretty much made a salad out of the foods that were listed there-- at least the ones I can eat. Since I can't have wheat, barley, or honey due to food sensitivities, those were out. However, if you were to include the wheat and/or barley in the form of croutons, you would have a salad that tells quite a story. Here's the (more or less) recipe, and then I'll explain:

Deuteronomy 8 Thanksgiving Salad

Salad ingredients:

Mixed baby greens/spring herb mix

dried figs, sliced lengthwise

fresh pomegranate seeds from about 1/2 pomegranate

red grapes, sliced lengthwise

wheat/barley bread croutons

Dressing ingredients:

1 Tbsp olive oil

1 Tbsp lemon juice

1/2 tsp Herbes de Provence

honey to taste

sea salt to taste

First, mix the dressing ingredients and adjust to taste. Then, mix the salad ingredients (minus the croutons) together in a bowl other than the serving bowl, reserving a small amount of each to arrange on top of the finished salad. Toss the salad ingredients with the dressing to coat. Empty mixed salad into a pretty serving bowl. Arrange the reserved ingredients artistically on top, now including the croutons. Serve, and reflect on the following:

The FIGS remind us of the Garden of Eden: the beautiful world God created, and all his creatures. God created man in his own image, both male and female: Adam & Eve. Mankind fell into sin by disobeying God, and covered their nakedness with fig leaves.

The WHEAT reminds us of Bethlehem, the Hebrew "house of bread." There, God sent His Only Son into the world as a tiny baby to live a perfect life and suffer the consequences of man's sin by dying a terrible and cursed death on the Cross. We are also reminded that Christ is the Bread of Life, and that He gives His Body to us in the form of Bread in Holy Communion.

The BARLEY reminds us of the five barley loaves (John 6) given to feed the 5,000. It reminds us that God provides for our daily needs: "Give us this day our daily bread."

The OLIVE oil reminds us of the Garden of Gethsemene on the Mount of Olives, where Jesus was delivered into the hands of those who would nail Him to the Cross.

The POMEGRANATE has traditionally been a symbol of the resurrection. It reminds us not only that Christ rose from the dead, showing us that His death was indeed accepted by God the Father as the full payment for our sins, but also that we too shall rise, and live forever in heaven if our faith and trust are in Christ.

The HONEY reminds us of God's promises: He has given us His Holy Word, especially the Gospel, which is "sweeter than honey" (Psalm 19, 119; Ezekiel 3, Rev. 10) and has promised to ultimately bring us to "a land flowing with milk and honey" in Heaven.

The GRAPES (fruit of the vine) reminds us of the Feast in Heaven and the way in which Christ is now present with us in the Wine of Holy Communion.

The Story of Salvation. Now THAT's something to be Thankful for! Thanks be to God for sending Christ to pay our debt and invite us to the greatest Thanksgiving Feast of all in Heaven!

Happy Thanksgiving!

It's Easy... Eating Greens

"Ewwwwwww! GREEN stuff!" Why do people (okay, mostly children) tend to respond this way to God's most nutritious gastronomic gifts? I mean, it's not like you have to sit down to a plate of plain, dry spinach, and eat it a leaf at a time. And although a good parent will insist on children eating their green vegetables, I can't say that I see a lot of adults craving collard greens over coffee break or slurping a spinach green smoothie as a Saturday afternoon snack. Let's face it: we all need some encouragement and inspiration to get our daily dish of greens.

Getting your daily ration of green leafy vegetables does not necessarily mean subsisting on "rabbit food," munching on plain salads three meals a day, although I am a big fan of salads. There are all kinds of options-- delicious too!

• Green Smoothies: A great start for the day! Green Smoothies are an excellent and satisfying breakfast. See an earlier post devoted entirely to the subject of Green Smoothies: how to make them, and their health benefits.
• Salads: Think they're boring? The possibilities are endless!!!! ~Time to get CREATIVE!!!

Here are some ideas for adding variety to your salads:

1. A Variety of Greens: mixed baby greens, romaine lettuce, green leaf lettuce, red leaf lettuce, arugula, swiss chard, bok choy, mache, endive, escarole, collard greens, curly kale, dinosaur kale, purple kale, spinach, foraged greens... whatever you can get your hands on! Really try to buy organic greens. They are lower in, if not devoid of, pesticides and other toxins, and higher in nutrients. You get more "bang for your buck."
2. Vegetables of all Kinds: carrots (shredded, coins, matchsticks, etc), beets, broccoli, cauliflower, radish, zucchini or yellow summer squash (use a vegetable peeler or even a large-holed cheese grater to make noodles!), onions (white, red, yellow, scallions, chives, shallots, leeks), garlic, asparagus, celery, green peas, roasted butternut squash... whatever is available and delicious!
3. Vegetable-like Fruits: tomatoes, cucumbers, bell peppers, avocados.
4. Fresh Fruits: apples, pears, plums, peaches, berries, kiwis, oranges, pomegranate seeds, star fruit, persimmons... whatever is ripe and in season!
5. Dried Fruits: dried pineapple, dates, dried figs, dried apricots, craisins,
   raisins, dried peaches, prunes, dried mango, dessicated coconut... whatever you can find that isn't sweetened with sugar or fructose, and that is unsulfured.
6. Mushrooms of all Kinds: lightly sauteed in olive oil or marinaded.
7. Sprouts of all Kinds: Try bean sprouts (lentil sprouts, chickpea sprouts,
   adzuki bean sprouts, mung bean sprouts), seed sprouts (sunflower
   seeds, clover, broccoli seed, radish seed), or grain-like seed sprouts (buckwheat, quinoa). That's only a small sampling of what's available. Learn more, including how to grow your own sprouts, at http://www.sproutpeople.com/.
8. Herbs: "parsley, sage, rosemary, and thyme"... or cilantro, basil, oregano
9. Nuts and Seeds: especially soaked and sprouted and then dried in the dehydrator to make them nice and crispy. See the "how-to" here: Crispy Nuts. Try almonds, walnuts, cashews, pecans, macadamia nuts, brazil nuts, hazelnuts, pistachios, pine nuts, sunflower seeds, or ground flax seed.
10. Dressings: try different combinations of oils (olive oil, avocado oil, coconut oil), vinegars (balsamic, red wine, white wine, apple cider, raspberry, herb), citrus juices (lemon, orange, grapefruit), blended avocado, soaked and blended nuts, tahini, and other additions such as herbs, chopped shallots, and citrus zest. (Celtic sea salt and freshly ground black pepper to taste).
11. Other Interesting Additions: Dehydrated sweet potato or beet "chips," a dollop of guacamole, hummus, pesto, or fresh salsa.

• Green Leaf Wraps: Use cabbage (green or red) leaves, collard leaves, or butter lettuce leaves for excellent "low-carb," gluten-free, grain-free wraps! Fill as you would any wrap, maybe some tomato, avocado, sprouts, yellow peppers, cucumbers, and fresh basil!
• Steamed Greens: Kale, collard greens, chard, bok choy, spinach, cabbage, beet greens, turnip greens, mustard greens... even broccoli and their greens. Add a drizzle of olive oil or coconut oil, plus salt and pepper to taste.
• Egg Dishes: If you eat eggs, try adding greens to scrambled eggs, quiches, or omelets. Spinach, chard, mache, broccoli, parsley, basil, and rosemary are excellent additions. Sauteed greens alongside poached eggs are an elegant pairing.

SEE??? It's Easy... Eating your Greens!

It's November!

Photo Credit

Let the feasting begin!

 ...And look out for all those rich foods and junk foods coming your way!

It seems as though the trick-or-treat candy of Halloween marks the beginning of a season full of candies, rich foods, and baked goods. The fresh produce of summer and harvest time seems to fade into oblivion while rich meats and sugary treats take center stage. And it takes a toll on our health and well-being too. I do rather wonder if there's any connection between the increase in colds and flu as winter approaches and the increase in these less than ideal culinary indulgences...?

Here are a few ideas for HEALTHY SWAPS this upcoming holiday season:

Instead of: heavy, fattening stuffing or dressing...

Why not try: a lovely wild rice pilaf? (onions, pecans, parsley, dried apricots?) You can even add the additions after cooking the wild rice on its own. OR... you can sprout the wild rice and create an all raw dish!

 Instead of: adding butter and brown sugar to steamed squash...

Why not try: coconut oil (which aids in weight loss) and raw honey or organic maple syrup, plus some spices like cinnamon (stablizes blood sugar) and nutmeg?

Instead of: a creamed vegetable side dish...

Why not try: a crisp salad of romaine lettuce, fresh pears and/or apples, raw nuts, and dried cranberries, with a homemade vinaigrette?

Instead of: coffee with cream and sugar...

Why not try: caffeine-free rooibos (red) tea with coconut milk and organic maple syrup?

 Instead of: gooey sugary caramels...

Why not try: naturally sweet and chewy Medjool dates?

Instead of: the traditional baked apple pie...

Why not try: a raw version with nuts and fresh fruit?

What kind of healthy food options do you have in mind for these upcoming weeks as we approach Thanksgiving?

Pear, Walnut, and Sprout Green Salad

I had this delicious salad the other day, and just thought I'd share it with you. This salad features collard greens, which I think are not commonly thought of as a raw salad green. Collard leaves look like large flat fans. Their leaves have a bit of a waxy feel to them. The best way to make them into a raw salad is to cut out their stems, stack them up, roll them up, and use a chef's knife to cut across the roll, making 1/2-inch (or so) long ribbons! Then, put into a medium bowl with sea salt and an oil and vinegar dressing, and massage with your hands. That helps to break down the fibers to give the collards more of the feel of cooked greens. Arrange artistically in a salad bowl or plate. Then, top with remaining ingredients.

Here's the recipe (serves one hungry person for a main dish):

4 collard leaves

1/2 red bartlett pear

1/2 cup of lentil sprouts (or other sprouts)

1/4 cup of apple juice-sweetened dried cranberries

1/4 cup of raw walnuts

sea salt to taste

Dressing: I used a recipe from The Body Ecology diet. Basically, you could make one of apple cider vinegar, olive oil, and mustard. Follow directions as given above.

This is an excellent salad for fall... featuring many fall crops: pears, cranberries, walnuts. The lentil sprouts are another story-- perhaps another post. Sprouts are a great way to make it through the winter without the wide variety of produce. The are super-high in Vitamin C, B-vitamins, and.... well, I'll save that for another post. :)

Here's the salad 3/4 of the way through. Plan a good amount of time to eat... there's a lot of chewing involved! Bon Appetit!

Autumn Apple GREEN Smoothie

Photo Credit

So, I'm on this salad and green smoothie diet for another six weeks or so: Green smoothie for breakfast, salad for lunch, green smoothie for dinner. So far, I've been doing this for about a month and have therefore consumed 66 GREEN SMOOTHIES!!! If I'm going to pull this off for another 6 weeks, it's definitely time to get creative!

Today was a rather blustery, chilly, fall day here in northern Minnesota. On a day such as this, one craves something like spiced apple cider. But-- green smoothies are the thing right now. Besides, green smoothies are cleansing, revitalizing, and promote excellent health and energy. ~A wonderful way to get more GREENS in one's diet.

Here's a delicious way to get more GREENS in YOUR diet!

Spiced Apple Green Smoothie

8 oz (or so) of apple juice
1/2 a frozen pear (fresh works too)
a big handful of red leaf lettuce or mixed baby greens
1 tsp vanilla
Cinnamon, cloves, nutmeg to taste

If you're using a pear out of the freezer, let it sit in the blender with the apple juice to thaw it a bit. Add the greens and spices and blend. Add the spices to taste and blend until smoothie. Pour into a glass, sprinkle some nutmeg on top, and enjoy!

The Ecopolitan + Green Smoothie Recipe

Hi everyone! Just thought I'd let you know what's occupying my time lately. Since I got back from foraging, I have been staying at the Ecopolitan restaurant in the Twin Cities, where I am receiving treatment from the doctor who owns it, Dr. Adiel Tel-Oren. He is an M.D., a retired chiropractor, a nutritionist, and a professor at the University of Natural Medicine in Santa Fe, New Mexico, with a number of other degrees and certifications. If you're wondering about his name... it is Israeli. He also has clinics in Israel, Italy, and California-- He gets around!

So, while I have been here, I have been receiving various therapies and eating 3 meals a day at the Ecopolitan organic, vegan, raw food restaurant. You can read more about it here: http://www.ecopolitan.com/healthyfood/the-restaurant/129-healthy-restaurant-gold-standards Since I'm in the recovery process, my choices are limited to green smoothies and salads, but they are incredibly good! Since I also have discovered I have a number of food sensitivities (46, in fact), I can't really order straight off the menu. So, I get to do the "Custom Salad" and "Custom Smoothie." My smoothies are always Green Smoothies.

What is a Green Smoothie, you ask? Well, basicly, it's just a fruit smoothie with a handful or two of leafy greens. Options include kale, arugula, spinach, lettuce, parsley, cilantro, mustard greens... really whatever you have. Freshly foraged greens are even better! Frozen fruit helps make the smoothie cool and refreshing-- a good reason for picking berries in the summer and freezing them for fresh tasting smoothies through the winter months ahead. Here's an especially delicious smoothie I had the other day:

Frosty Kiwi-Pear-Cilantro Green Smoothie:

2 frozen pears

2 fresh kiwis

1 handful (or 2 if you're brave!) fresh cilantro

Blend, add water to thin if necessary, and enjoy!