A blog dedicated to my journey to serve you ..
You have sole ownership of your vision. And the Universe will give you what you want within your vision. What happens with most people is that they muddy their vision with "reality". Their vision becomes full of not only what they want but what everybody else thinks about what they want, too. Your work is to clarify and purify your vision so that the vibration that you are offering can then be answered.
Healthy, Green and Aware of Animal free food; Dr Flavor's Followers
Cakes for all Occasions
VEGAN MEALS TO GO !
call for a quote all services are personalized **Five - Three - Two days Meal Plans + Bonus meals free per week.
Email us at Bakery@MyChefMayra.com
Cooking Classes..
Be part of the Chef Cooking Show.
http://www.chefmayra.com/show.html
Let the Chef help you plan some healthy meals.
Sports Nutrition, In home catering, PRIVATE AND PUBLIC cooking lessons, Caribbean & Southwest cuisine and sport Nutrition.
The Chef have helped her clients:
Improve eating habits
Lose weight
Break the sugar addiction
Find balance
Increase energy and vitality
Improve chronic ailments
Heal chronic skin problems
Learn easy and fun cooking/shopping techniques to better improve your eating habits
CONTACT ME TODAY FOR A FREE HEALTH HISTORY CONSULTATION !
Vegan Food Is SEXY !
Healthy Food has Flavor
Let me cook for you
Try this drizzled over cooked or raw veggies, grains, pasta or any kind of salad. It's also good with crackers and chips as a luscious dip, or on a sandwich as a vegan alternative to mayo.
Ingredients;
1/4 cup extra virgin olive oil 1 small avocado 1/4 cup chopped green onions 2 tablespoons fresh lime juice 2 tablespoons light silken tofu Sea salt and freshly ground black pepper
Method:
Combine all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasoning with salt, pepper and lime juice. Dressing can be covered and chilled for 2 days. Bring to room temperature and stir well before serving.
Nutrition: Per serving (About 2 Tbsp/40g-wt.): 120 calories (120 from fat), 13g total fat, 1.5g saturated fat, 1g protein, 2g total carbohydrate (less than 1g dietary fiber, 0g sugar), 0mg cholesterol, 50mg sodium
While there may not be a single set of dietary guidelines that are right for all fibromyalgia patients, there are certain foods, or food groups, that appear to make a difference for a significant number of people. But remember, avoiding these foods is not a guarantee that your symptoms will change. Also, avoiding one group may offer benefit while another may make no difference at all. Nevertheless, the experts WebMD talked to agree that eliminating at least some of these foods is worth a try.
1. Aspartame (NutraSweet). All the experts WebMD talked to agree that for a large majority of people with fibromyalgia, foods sweetened with aspartame could exacerbate fibromyalgia symptoms.
"There is a pain receptor in the nervous system known as NMDA," says McNett. "When pain turns from acute to chronic, it involves opening the NMDA pain receptor. Aspartame, which is classified as an excitotoxin, helps to stimulate this event." He also says people with fibromyalgia appear to already have overly active NMDA pain receptors, making them more susceptible to the stimulation.
In one study published in the Journal of Rheumatology in 2006, experts found patients with fibromyalgia did have an increased expression of NMDA receptors in their skin. This indicated a general increase in activity of peripheral nerves. Researchers found that, when patients with fibromyalgia avoided aspartame as well as the flavor enhancer MSG, they felt better overall.
Other artificial sweeteners such as stevia do not appear to have the same effect as aspartame.
2. Food additives including MSG (monosodium glutamine) and nitrates. MSG is an additive or flavor enhancer that's found in many processed and frozen foods and in some Asian cuisines. Experts say it can intensify pain symptoms in many individuals. Like aspartame, MSG is classified as an excitotoxin and has the same potential for affecting NMDA receptors. "A lot of people who don't have fibromyalgia can't tolerate nitrates or MSG very well. But one of the hallmarks of this condition is that it amplifies unpleasant reactions,"
3. Sugar, fructose, and simple carbohydrates. There is no clear evidence that cutting out simple carbohydrates -- like sugar, cake, or white bread -- will have an impact on fibromyalgia. What it can do, though, is reduce symptoms of chronic yeast infection -- a fungus that thrives on sugars and may be a secondary condition contributing to the pain of fibromyalgia. This theory, however, is still being debated by experts.
"Cutting out sugary foods, particularly high fructose corn syrup, can make a difference in these patients,". "And that's independent of any weight loss that might occur when they stop eating these foods." Cutting out carbonated beverages sweetened with fructose may yield even more noticeable results. That's because the carbonation, he says, causes a metabolic reaction. This reaction results in much more sugar pouring into the blood much more quickly.
4. Caffeine -- including coffee, tea, colas, and chocolate. Because it is considered a stimulant, many fibromyalgia patients turn to caffeine-rich beverages as a source of energy. But McNett says the boost you get is false -- and can quickly exacerbate fatigue.
"The problem with caffeine is that the 'up' is relatively brief and transient," "And it's followed by substantially longer and deeper sedative effect."
Because people with fibromyalgia are already tired,those sedative effects can be much more powerful. "They are starting off from a point of fatigue, so the sedative qualities are amplified -- leading to a much deeper and long lasting sense of fatigue."
The good news is that cutting out caffeine can make a difference within less than a week. "Most patients begin to see a difference in their fatigue level almost right away"
5. Yeast and gluten. Although these are two separate food substances, they frequently appear together -- particularly in baked goods like cake, donuts, and bread. For this reason, cutting out one, usually means you are cutting out both. That can actually yield two separate benefits for people with fibromyalgia.
In the case of yeast, some doctors say it fosters the overgrowth of the yeast fungus in the body. This overgrowth may cause or exacerbate much of the joint and muscle pain experienced by people with fibromyalgia. Research, though, has yet to confirm this link.
Gluten can exacerbate a condition known as gluten intolerance. Gluten intolerance, frequently results in a variety of stomach ailments and other digestive problems. It also is associated with fatigue in patients with fibromyalgia.
"I have seen people with and without fibromyalgia experience enormous positive changes in their health by simply cutting out gluten products,"
6. Dairy. Be they low fat or high fat, some experts say, dairy products -- particularly, milk -- have been known to drive the symptoms of fibromyalgia. Avoiding these products may help some people turn their health around.
7. Nightshade Plants: Tomatoes, chili and bell peppers, potatoes, and eggplant. There are over 2,000 species of plants that that can be listed under the category of "nightshade." Those which are edible comprise a group that some say can trigger flares of various types of arthritis, including fibromyalgia.
"I have seen clients who do much better when they cut these foods out of their diet,". We're not sure why, but it seems to work in a significant percentage of fibromyalgia patients." At the same time, these vegetables are among the most nutritious. So if they don't trigger your fibro pain, don't ban them from your fridge. A final word - Nutrients and the power of a healthy diet
Avoiding certain foods may help individual patients better cope with their disease. however, that most can also benefit from an overall heart-healthy approach to good eating.
"When you are eating a heart-healthy diet - one low in saturated fat, high in the fresh fruits and vegetables that don't cause you problems, your body is going to work in a more healthful way, ".
And while, she says, this won't necessarily reduce your fibromyalgia symptoms, it can help to reduce the risk of other ailments that can only compound your health issues.
"When your body is healthier overall," "you may be better able to cope with any disease, and better able to respond to even small changes you make."
One small study published in the journal Complementary and Alternative Medicine in 2001 found that patients who ate a vegetarian diet consisting of mostly raw whole foods did see a reduction in their fibromyalgia symptoms.
What can also help, he says, is a high potency vitamin supplement as well as supplements containing omega 3 fatty acids. Omega 3 fatty acids -- which are also found in foods such as fish oil, flax seed, walnuts, some fortified cereals, -- are the "good fats" that have been shown to have an impact on inflammation.
The following clip is from the documentary "Living With Fibromyalgia" (http://www.LivingWithFM.com) and includes some basic tips on how to live with this chronic pain condition.
Tomato Chickpea Soup, Easy Vegan Soup for Stove Top or Slow Cooker
4 - 6 Servings:
The chickpeas can be soaked overnight, brought to a boil and finish cooking in the crockpot. If you use canned beans, use organic**drain and rinse them first. This thick, rich. Serve with Rice Sesame Crackers
Ingredients:
* 1 cup dried garbanzo beans, OR 2 16 oz Organic cans, drained & rinsed * Bean cooking directions below * 6 ripe plum tomatoes * 2 - 3 large carrots * 2 stalks celery * 2 celery stalks, diced * 2 cloves garlic * 2 tsp cumin * 2 tsp spicy paprika * 2 large bay leaves * 1 Tbsp raw cane or turbinado sugar * 1 Tbsp tahini * 1 tsp salt * 1 organic can tomato paste * 4 Tblsp olive oil * 2 Tblsp dried basil, or 1/2 cup chopped fresh basil * 2 Tblsp Braggs liquid aminos * 2 Tbsp. minced fresh parsley or cilantro
How To Cook Garbanzo Beans*
1. Sort and clean the dried beans 2. Soak the beans in hot water for four hours, or overnight in cold water 3. Drain and rinse 4. Place in medium saucepan, cover with cold unsalted water 5. Bring to boil uncovered, boil for ten minutes, skim the foam 6. Stove Top: Cover and simmer for 2 hours 7. Pressure cooker: 9 minutes at high pressure 8. Slow cooker or crock pot (large size): After boiling and skimming the beans, cook for 6 - 8 hours covered on low.
Soup Directions:
1. Dice tomatoes, carrots and celery 2. Add to beans and bean stock with bay leaves, basil, salt, tomato paste,tahini, and sugar 3. If using organic canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes 4. Heat olive oil on medium low 5. Peel, core and mince the garlic cloves, and brown in the oil 6. Stir the cumin and paprika into the oil and heat for five minutes 7. Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies 8. Stovetop: Bring to boil, simmer covered for one hour 9. Crockpot: Turn heat to high, cook for 2 hours 10. Blend soup with a blender stick, or in batches in a blender 11. Add Braggs, fresh minced herb, more salt and pepper to taste
Serve with Rice or Barley! YUM ! Veggies with Lemon Sauce
The original recipe designated Brussels sprouts, but I'm sure many veggies would be good with this. Ingredients
1. Wash and trim veggies. 2. In a medium saucepan combine veggies, 3/4 cup broth, olive oil and garlic. 3. Bring to boiling; reduce heat. 4. Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender. 5. Using a slotted spoon, transfer to a serving bowl. 6. Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch, lemon peel, juice, and pepper. 7. Gradually add lemon mixture to hot broth in saucepan. 8. Cook and stir over medium heat until mixture is thickened and bubbly. 9. Cook and stir for 2 minutes more. 10. Stir in fresh dill weed. 11. Pour lemon sauce over veggies.
Makes 6 side dish servings.
Fried Tofu with Bok Choy
This dish can be adjusted for mild to spicy taste buds and tastes great no matter how you season it! Ingredients
* 1 package extra sprouted firm tofu * 1 bunch bok choy - Chinese celery * 1 egg replacement * splash water * 1/2 - 1 cup sorghum flour * 1/2 cup olive oil * 1/2 cup white wine or water * 1/2 dozen fresh garlic cloves * 1 fresh jalapeno
Directions
1. slice the tofu into approx. 2" x 1" x 1/2" squares 2. Follow the instructions for the egg replacement with splash of cold water 3. soak tofu pieces in vegan egg wash 4. coat in sorghum flour 5. get skillet very hot, add all but 1 TB of olive oil 6. slice garlic and fry in oil till tender, remove to side 7. fry floured tofu in hot oil until brown, turn and remove when done 8. wash and slice bok choy, add to hot skillet with wine or water 9. cover tightly and reduce heat to simmer 10. after bok choy is parcooked remove cover and simmer until juices reduce 11. put cooked bok choy in serving platter with fried tofu and garlic on top 12. rinse skillet, turn heat up high and cook off the water droplets 13. slice jalapeno, add TB of oil and fry quick till browned 14. serve jalapeno on the side - frying this way removes most of the heat 15. wash hands thoroughly after handling raw jalapeno
Tofu is a fat free rich source of calcium. It A big hit. Homemade VEGETABLE PESTO PENNE PASTA ( or Elbow, Or Fusilli Any Brown Rice Pasta shape will do )
12 oz. Tinkyada brown rice penne
1 jar of gf sun-dried tomato pesto or use homemade (it only requires a couple tablespoons)
1 cup of fresh green beans
2 or 3 new potatoes, medium sized, diced
Directions: Prepare the green beans and potatoes. Boil together for about 12 minutes or until tender. Cook the pasta according to the package directions. Toss the green beans, potatoes, and pesto together in a large pot or dish. Serve with soy parmesan and red pepper flakes if desired.
NICE and EASY
Add the spaghetti sauce.
Chef Mayra
Public Speaker, Event,Booking & Information Line 702.722.0113
Why buy local? There are countless reasons why buying local food is both rewarding and delicious, including enjoying the taste of fresh food, improved health and nutrition, environmental stewardship, support for family farms and rural communities, and ensuring animal welfare.
There is also significant peace of mind in knowing where our food comes from. One of the biggest benefits to buying food locally is having someone to answer questions about how it was grown and raised. What goes into that loaf of bread? Can we be certain that the hog that is now bacon lived a life without suffering? How do we know those jalapeños are salmonella free?
Developing a relationship with local farmers gives us an "in" with our local food system. At farmers' markets we can get answers to questions like: When do tomatoes come into season? How might I use celeriac? Often, we can take a tour of the farm our food comes from. Some farmers are thrilled to share their knowledge and experience with their customers. Ask about the challenges your local farmers face and what they are doing to address them. It doesn't have to be complicated. Ask about the weather! Any farmer will be pleased to talk about how the growing season is going and how that affects the food they grow. Knowing local farmers can go a long way to simplifying buying local.
Another significant reason to buy local is to keep food miles to a minimum. "Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items in the grocery store are, on average, 27 times higher than the food miles for goods bought from local sources.1
In the U.S., the average grocery store's produce travels nearly 1,500 miles between the farm where it was grown and your refrigerator. About 40% of our fruit is produced overseas and, even though broccoli is grown all over the country, the broccoli we buy at the supermarket travels an average of 1,800 miles to get there. Notably, nine percent of our red meat comes from foreign countries, some as far away as Australia and New Zealand.
Our food is trucked across the country, hauled in freighter ships over oceans, and flown around the world. A tremendous amount of fossil fuel is burned to transport foods such long distances, releasing carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contribute to global climate change, acid rain, smog and air and sea pollution. The refrigeration required to keep our fruits, vegetables, dairy products and meats from spoiling during their long journeys burn up even more fossil fuel. In contrast, local and regional food systems produce 17 times less CO2.4 Economics of local The significant difficulties of earning a living wage as a farmer are often masked by headlines about subsidies and record high crop prices. In reality, farmers are earning less producing crops these days than they did in 1969, despite the fact that American farmers have almost doubled productivity over the past four decades. Farmers aren't just earning less, current prices do not even cover the cost of production. Until just recently the difference between farm income nationwide and what it cost to grow and raise American crops could be counted in the billions. To make ends meet, and often to get health insurance, more than half of American farmers work a second off-farm job
Buying locally or directly from farmers can dramatically increase a farmer's income. The Maine Organic Farmers and Gardener's Association published a study that demonstrates what would happen if consumers shifted 1% of their purchasing power to buy locally grown products: farmers would see a gain of 5% in their income. Even better, buying direct from a farmer sends 90% of those food dollars back to the farm. Increasing farm income means more money can be spent locally by the farmer to run their business and home, helping keep the local economy alive.
Annually, Americans consume more than $600 billion9 in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community.10 The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy.11 When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs. If you can't buy local... While some people may enjoy the challenge of an all-local diet, it doesn't work for everyone. If products are not available locally or regionally, look for items produced in the United States. Remember—local means as close to home as possible, in some cases that may mean oranges from California or Florida, rather than Chile or Israel.
When shopping for more exotic ingredients like chocolate, coffee or bananas, look for products labeled "Fair Trade" or "Rain forest Alliance Certified." The fair trade label means that farmers and farm workers in developing nations receive a fair price for their product, work directly with buyers, and prioritize sustainable farming methods without forced child labor and the use of a dozen of the most harmful pesticides. To be fair trade certified, products must be grown by small-scale producers who are able organize themselves in either cooperatives or unions. Fair trade products and companies are certified by independent third parties like Trans Fair USA or Fair Trade Labeling Organization International. Companies selling fair trade products have also shown commitment to helping the farmers they work with develop long-term sustainable communities and businesses.
Rain forest Alliance labeling follows standards set by the Sustainable Agriculture Network (SAN, formally known as the Conservation Agriculture Network) that are designed to promote tropical conservation. Products with this label are grown with environmentally responsible management practices including integrated pest and disease management, soil and water conservation. This standard also includes requirements for fair labor practices and good community relations. The Rain forest Alliance Certified label standards have been tailored to crops in specific regions. The standards specify that waterways must be protected with buffer zones and monitored for contamination. Workers must be paid minimum wage and have the right to organize.
Both of these labels are third-party certified, which means that independent inspectors ensure farmers' compliance. Since products like coffee and chocolate are difficult to grow in the United States, labels like these can be a good alternative to buying locally. What you can do Join the growing movement of consumers around the world who are making a little extra effort to find food raised nearby. You might be surprised to learn how many farms there are in your area. If you're not sure how to find them, just enter your zip code into the Eat Well Guide. You can also find out what foods are seasonal in your area by checking out our state-by-state listing of seasonal food.
Start small and don't expect to change all your eating habits overnight. Commit to purchasing one thing locally each week or each month. Once you see how easy it is and you enjoy the great taste, you'll surely go back for more!
Community supported agriculture (CSA) programs CSA provides a direct link between local farmers and consumers. Each season, members purchase a share of a farmer's crop before it's planted. This allows the farmer to pay for seed, water and equipment upfront, so s/he is less reliant on banks and loans. Each week during the harvest time, usually June through October, the farmer delivers great tasting, healthy food to the members at pre-determined locations. In some instances, members pick up their share directly from the farm.
By purchasing a share in a farmer's crop, you share in the bounty. In good years, you will get more; in not-so-good years, you won't get as much. It's a great way to try vegetables you might not normally eat—or might never have heard of! Most CSA programs provide vegetables and fruit, though many also offer other products.
To find a CSA program in your area, visit the Alternative Farming Systems Information Center. If you can't find a CSA program in your area, start one! Just Food, a nonprofit organization based in New York City, helps start CSA programs in all five boroughs.
Farmers' markets A great way to buy local is to shop at farmers' markets, where you can ask the farmer how the food was raised and produced. Buy Local Challenge The Buy Local Challenge is simply a pact you make with friends, family members or co-workers to eat locally. You can be as lenient or as strict as you like - from agreeing to cook one meal with local ingredients to eating only local food for one month (now that's a challenge!)
The key is to engage others in a conversation about eating locally, and what better way is there than to try it yourself? Share your experiences, swap recipes, and discover new foods! Then visit Sustainable Table's forum, The Parlour, to talk about your experiences.
If you would like to use this as an opportunity to educate others about local, sustainable food, show them The Meatrix films, or visit the Sustainable Table web site for information you can print out and share.
Vanguard Communications, a public relations firm in Washington DC, developed their own Buy Local Challenge. Visit their Buy Local Challenge for ideas on what you can do.
Adopt a local farmer You can use the Eat Well Guide to find a farmer or farmers' market in your area. If you find a farmer you like, "adopt" him or her.
* Encourage your friends and neighbors to buy the farm's products. * Invite the farmer over for a sustainable dinner party and ask them talk to your family and friends about what they do. * Get your local supermarket to start carrying their products. * Help get the word out about what good farmers they are! Grow Your Own Whether it's a plot in your backyard or a small window herb garden, growing your own food is a richly rewarding experience. Many towns have gardening classes, but it's easy to simply buy some seeds and experiment. The National Gardening Association has tips on getting started.( Ask me if you live in Las Vegas, Nevada)
If you live in an urban area and don't have land to plant on, you can often find community gardens that offer plots in exchange for some volunteer time. Visit the American Community Gardening Association for more information. And once you grow all that great food, learn how to can, freeze or preserve it.
The Next film is dedicated to our Planet ! Please watch 1:33 Min long About the film ! ***We are living in exceptional times. Scientists tell us that we have 10 years to change the way we live, avert the depletion of natural resources and the catastrophic evolution of the Earth's climate.
The stakes are high for us and our children. Everyone should take part in the effort, and HOME has been conceived to take a message of mobilization out to every human being.
For this purpose, HOME needs to be free. A patron, the PPR Group, made this possible. EuropaCorp, the distributor, also pledged not to make any profit because Home is a non-profit film.
HOME has been made for you : share it! And act for the planet.
Yann Arthus-Bertrand
PPR is proud to support HOME http://www.ppr.com
HOME is a carbon offset movie http://www.actioncarbone.org
More information about the Planet http://www.goodplanet.info
Website: http://www.home-2009.com
Chef Mayra 702.722-0108 Office
http://MyChefMayra.com/ Connect Chef Mayra a.k.a Dr Flavor: LinkedIn| Facebook| BlogSpot & TV/Radio Show | Ning | Twitter | BlogSpot
More info and part 2 in the players menu. Filmed with 3 cameras, this fascinating presentation shows Howard Lyman, aka, "The Mad Cowboy" at his inspiring best, talking about being vegan, the environment, climate change, mad cow disease, his life, activism, and more.
This clip is the 1st 3 minutes of the interactive DVD. The quality of the video on the DVD is far superior than the clips as I had limited time and advance notice in preparing them.
In a perfect world, we would buy all of our groceries organic. Unfortunately, organic food is still more expensive (although the price is continually dropping) or even unavailable. To make wiser consumer choices here is a list of produce with the highest level of pesticide contamination. The following list is based on information and studies by the United States Department of Agriculture (USDA), Consumer Reports, and the Environmental Working Group.
Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
Celery – 94.5% of celery sampled were found to contain pesticides.
Pears – 94.4% of pears sampled were found to contain pesticides.
Peaches – 93.7% of peaches sampled were found to contain pesticides.
Apples – 91% of apples sampled were found to contain pesticides.
Cherries – 91% of cherries sampled were found to contain pesticides.
Strawberries – 90% of strawberries sampled were found to contain pesticides.
Imported Grapes – 86% of imported grapes (i.e. Chile) sampled were found to contain pesticides.
Spinach – 83.4% of spinach sampled were found to contain pesticides.
Potatoes – 79.3% of potatoes sampled were found to contain pesticides.
Bell Peppers – 68% of bell peppers sampled were found to contain pesticides.
Red Raspberries – 59% of red raspberries sampled were found to contain pesticides.
Chef Mayra
702.372.4709
Public Speaker, Event,Booking & Information Line 702.722.0113
Posts
