New Niches for Familiar Foods: Collards & Cabbage

Isn't this a colorful January meal?

Ever get tired of plain old sandwiches? Try something new! Use collard greens or purple cabbage leaves as wraps! (or green cabbage, red cabbage, leaf lettuce, butter lettuce...etc!) It's a great way to get more green leafy vegetables in your diet without having a salad at every meal.

Collard greens work especially well for this, as they are really tough. Just cut whole collard greens along their stems, and use each half of the leaf as a wrap. Cabbage leaves can easily be cut to size with a kitchen shears. Fill with your favorite fillings, roll, tuck, and its's wrap!

Some filling ideas include:

• hummus
• other bean dips
• guacamole
• nut butter (mix with some Thai red curry paste and coconut oil!)
• lemon-tahini-garlic sauce
• raw vegetables
• sprouts
• raw goat cheese
• fresh herbs
• yesterday's leftovers! ;)
• If you eat eggs... try a leaf wrap instead of a tortilla for huevos rancheros
• Your usual taco ingredients

What else can you come up with?

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!

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!