Utah's Healthy Foods Connection

2010-10-29T09:26:00.000-07:00

Hello everyone,

Well, I guess there is a time and season for everything. I have a great deal on my plate right now, and need to focus on some of these other things so we will not be having any luncheons for a while. I think I have been having these luncheons for five years!! Wow, I can't believe it has been that long, I have loved every moment of it, I have learned so much, and enjoyed meeting all of you!!!

I will miss seeing and interacting with you all! I will definitely miss tasting your wonderful raw food dishes!! Please continue to eat healthy, pull out your recipes from past luncheons, and stay eating raw! I would love to keep in touch, please feel free to call or e-mail me, any time. God bless you all. Ande 801 -718-3936 andracoccimiglio@hotmail.com

October Falls Luncheon

2010-10-19T17:29:00.000-07:00

It's that time again, and boy, do we have a great speaker this month!! I think many of you have heard of Dr. Claudia Keyworth, she is a health and wellness practitioner here in Utah. She is an author, personal health coach and a renowned lecturer and public speaker.

She recently appeared on the DVD "Marketing Madness are We all Insane". Claudia knows and deeply understands the principles of physical, emotional and spiritual healing. Through her skills, knowledge and passion for life, she has enabled many people to find balance in their lives.

She will be showing parts of a movie called "The Living Matrix", and talk about Bioenergetic Healing and the Heart. I look forward to hearing her again, and hope you all can come!

Our Luncheon will be held on Tuesday the 26th, 11:15 (please try and come at that time, as many have to go back to work). Bring a raw food dish to serve 12-15 people, bring a serving utensil and a copy of the RECIPE, EVEN IF IT IS SIMPLE. Please bring home made dressings, and no processed foods please.

I look forward to seeing you all!! If you haven't purchased pumpkins for the season yet, the Murray Greenhouse (across the street) will be bringing organic pumpkins to sell.

Get a pumpkin remember the proceeds from sale of the pumpkins supports the Greenhouse across the street from Wheeler Farm, many of you bought produce and starts in the spring this year. Good stuff!! Questions call Ande 801 718-3936 or e-mail me at andracoccimiglio@hotmail.com

Did You Know Bill Clinton Go Plant-Based Diet

2010-10-02T12:49:00.000-07:00

How to Make Raw Tomato Sauce with Ande Coccimiglio:

2010-10-02T12:24:00.000-07:00

How to make pulse with Jane Jensen

2010-10-02T12:21:00.000-07:00

Fermented cashew Cheese and Crackers with Linda Gregersen

2010-10-02T12:17:00.000-07:00

How to fix Kombucha

2010-09-28T17:31:00.000-07:00

Come Join Us At Our September Raw Foods Luncheon

2010-09-21T11:22:00.000-07:00

Hi everyone,

It seems like forever since we have met, since we had Tonya early in August. Anyway, I hope all of the new people who came to hear Tonya are coming this month!! We are having four people demo. some raw food dishes, and explaining some of the tools they use to prepare their meals. I have asked them to share some of their experiences along this "raw food path".

Hope to see you all, remember it is the 4th Tuesday, 28th, at 11:15, please bring a raw food dish to share with 12-15 people, please bring your serving utensil, and a copy of your RECIPE, PLEASE REMEMBER YOUR RECIPE. You can e-mail your recipe ahead of time, if you would like to Gary Parker turbop@byu.net.

Hope to see you all next Tuesday. Ande 801 718-3936

In the meantime here's a fresh fun recipe to try---enjoy!

Apple Pie

Crust

2 cups almonds, soaked, dried
8 cardamom pods, seeds removed from pod [discard pod shells], crush seeds
1/3 cup agave
2 tablespoons lemon zest, 1 tablespoon reserved for garnish
1 tablespoon lemon juice
½ tablespoon organic vanilla extract
2 teaspoons ground cinnamon

Place almonds and cardamom seeds into a food processor and processor until ground to a fine grainy consistency. Add the agave, 1 tablespoon lemon zest, lemon juice, vanilla extract, and cinnamon. Process to combine ingredients into a ball.

Remove the crust, scraping the side and bottom of the processor bowl to remove any remaining crust. Place the crust on a clean cool flat working surface or cutting board. Use a rolling pin to roll out the crust thin, about ¼ inch thick. Shape as desired. Carefully lift the crust from working surface with a spatula. Reserve in a covered container.

Apples

4 small apples, peeled, cored, chopped [about 4 cups]
2 tablespoon agave
2 tablespoon lemon juice
½ teaspoon ground cinnamon

Mix the chopped apples, agave, lemon juice, and cinnamon together in a bowl. Set aside in covered container.

Cinnamon Sauce

4 tablespoons agave
2 tablespoons ground cinnamon

Stir the agave and cinnamon until well combined.

Don't miss the Summer Fun

2010-06-21T18:39:00.000-07:00

Hello everyone,

Are you all enjoying this beautiful "summer weather--not winter weather", I am!

I just wanted to remind you all that we will NOT BE HAVING A LUNCHEON THIS TUESDAY!

Our "pot luck luncheon" for July, will be a "pot luck dinner", and we will be richly entertained! Lynnette Thredgold and Jedd Moss are amazing musicians, I'm hoping many of you will join us to hear them both. Unfortunately, it cannot be at Wheeler Farm, as planned, (there is no grand piano any longer!) Anyway, it will be held at Lynnette's beautiful home in Bountiful.

There is limited seating, I will need to know, hopefully, with your payment, in advance, if you will be attending, it will be 20.00 in advance, 25.00 at the door. Please see the attachment, call me with questions, 801 718-3936 or e-mail me andracoccimiglio@hotmail.com.

As many of you know, Tonya Zavasta is coming to town again!! This is another "pot luck dinner" instead of luncheon. (She could only make it for the evening and on this date.) Please see the attached flyer, it will be on August 3rd, potluck from 5:00 pm--6:00 pm followed by her lecture.

There is a charge for this event, 20.00 in advance 25.00 at the door. If you didn't get to see her before, you are in for a real treat! We will not be having a luncheon on the 24th of August.

Remember, a raw pot luck item to share (12-15 people, please), bring your serving utensil, and YOUR RECIPE! If you can make it by 11:15, it really helps the rest of us. Look forward to seeing you all. Ande

Come to Our May luncheon

2010-05-20T15:18:00.000-07:00

Again, it is time for our luncheon, didn't we just barely have one!! Time flies! Anyway, you are all in for a treat for several months coming with our luncheons. Let me tell you what is happening:

This month we have Jim Simmons, many of you remember him from three years ago. He wrote the book "Original Fast Foods" and "Daniel's Challenge". He is a wonderful man, who has done much research in the health industry. His background is in soil science (we don't have nutritious plants without having nutritious soil).

His "Original Fast Foods" book is the best and most practical all-around dietary lifestyle guide you will find!

Bottled water industry and its effects on our health

2010-02-02T11:50:00.000-08:00

Our January luncheon is coming up fast!

2010-01-18T16:23:00.000-08:00

Hello Everyone and Happy New Year!Our luncheon is coming up fast! We have a great lady coming to speak this month.

Many of you know Ruth Holmes, and possibly have had the opportunity to enjoy a "raw food feast" at her home in the past. She has been a nutritional coach for nearly ten years. She has an amazing story to share of her road to health using live, organic foods. I have had the privilege of knowing Ruth now for about five years, and have enjoyed her hospitality and wonderful raw food potlucks many times!

I am so excited that she is coming to speak next week, and will share with us her wonderful 100% raw and organic dressings. (We will have them for you to buy!)Ruth's approach to living food is a natural fit for people of all levels of health. On Tuesday, she will share with us some great ways to stay healthy eating a live food diet.

“Are you an unhappy Meal Mom?! Want to get your family eating outside the box? I am the creator and inventor of SunDrenchers and will share with you how I get my family of 12 (daughter-in-loves and grandbabies included) to Get to 10....ten servings of raw fruits and veggies in each day utilizing my deliciously fresh recipes and fun, fool-proof games that get the whole family hooked on health!”

Wheeler Farm 11:15pm Bring a raw food potluck item to feed 12-15 please. Bring a serving utensil and your RECIPE! Look forward to seeing you all on the 26th! Ande 801 718-3936

January Recipe - Green Smoothie with Victoria Boutenko

2010-01-08T15:04:00.000-08:00

Come Join Us On Dec 22nd

2009-12-16T16:27:00.000-08:00

the barn is available for the 22nd, I had several of you that said you wanted to have a luncheon, so-o-o-o we will! I am not having a speaker, we can just enjoy each others company!

Please come at 11:15 and bring a dish to share with 12-15 please. Bring your serving utensil and the RECIPE, PLEASE. It will be great to see everyone before Christmas! If you have a great success story to share, please plan on doing that!

Remember to bring a "raw" dish, with homemade dressings, etc.I'm hoping to have some of Ruth Holmes dressing to sell!! All good ingredients, all raw and fabulous! I'm hopefully seeing her today. See you next Tuesday. Ande

ObesCauses 100K Cancers Annually in U S

2009-11-18T18:13:00.000-08:00

The American Association for Health Freedom (AAHF) is currently in the process of merging with the Alliance for Natural Health (ANH) to become the Alliance for Natural Health US. Two recent, jaw-dropping epidemiology reports barely made a ripple in the sea of healthcare information. According to the American Institute for Cancer Research, every year obesity causes more than 100,000 cases of cancer in the United States; and the Gallup-Healthways Well-being Index reported that more than 11 percent of Americans are diabetic and, given that trend, at least 15 percent or Americans will be living with diabetes by the end of 2015.

Obesity, cancer and diabetes have profound effects on quality of life, and their financial cost — for individuals and the entire healthcare system — is staggering. These three conditions exemplify how lifestyle choices affect genetic expression: that is, we can activate or deactivate genes that determine why one person gets cancer or diabetes and somebody else does not. Healthcare reform without a focus on wellness does little to address why a land of plenty is so ineffective in addressing obesity, cancer and diabetes. As Pulse of Health Freedom pointed out in an article dated Oct. 20, 2009, our dollars are ill spent if we fail to champion medicine that can truly prevent and reverse conditions stemming from lifestyle choices. On the bright side, legislation like S. 1640 (the Take Back Your Health Act of 2009) does support lifestyle therapies that have significant impacts on obesity, cancer and diabetes — diseases that drain us financially while impairing quality of life.

Creating A Stronger Immune System This Winder

2009-11-14T11:36:00.000-08:00

Article written on strengthening the immune system James Simmons founder of Daniels challenge a program to encourage health and well being. The following information he shares as a guide to maintain a stronger Immune system.

With so many contageous viruses and bacterial pathgens to contend with today, it is wise to review and bone-up on what weakens the immune system and how to build and maintain a stronger immune system. Sugar, alcohol, cigarettes, environmental toxins, allergens, obesity, too much exercise, chronic stress, and poor relationships weaken the immune system; and the following strengthen it:

√ Walk Daily: Physical activity strengthens your immune system, muscles, bones, heart, and cardiovascular system. It stimulates the release of endorphins, improves mental function, and lowers cholesterol, blood pressure, and stress hormones.

√ Stretch: Daily stretching improves muscle strength, flexibility, range of motion, balance, breathing, blood circulation, mental focus, clarity and calmness; it also promotes good sleep, lower blood pressure and a slower heart rate.

√ Hygiene: To prevent the unnecessary spread of microorganisms that cause infections, wash your hands. It’s even a good idea to carry alcohol-based hand wipes with you for those times you should clean up, but when soap and water are unavailable.

√ Humor: Laughing reduces stress hormones and increases the number and activity of natural killer T-cells, your first line of defense against viral attacks.

√ Music: Listening to certain types of music helps to reduce stress, relieve anxiety, and promotes feelings of tranquility and well being that strengthen the immune system.

√ Sleep: Your immune system does its greatest work while you sleep soundly. Heart disease, stroke, hypertension, depression, and anxiety are each linked to inadequate rest and a weakened immune system. Sleep 7 to 9 plus hours daily, and even more when sick.

√ Optimism: Optimism counteracts stress, tension, and anxiety and boosts your immune system. Accentuate the positive, eliminate the negative, and carry optimism in you always.

√ Relaxing Baths: Some soothing music, soft lighting, and bath salts, can help relieve sore muscles and joints, reduce stress and tension, and promote better sleep.

√ Acts of Kindness: Helping others serves to strengthen the immune systems of both giver and receiver. Strengthen yourself by doing quiet acts of kindness daily.

√ Happy Relationships: As our portal to the outside world and as a communication link between every cell and body system, a happy and satisfied central nervous system greatly affects immunity. Always cultivate happy relationships that strengthen you.

√ Immune-Enhancing Foods:

* Water: 2 liters daily
* Veggies: carrots, sweet potatoes, asparagus, red and green peppers, broccoli, Brussels sprouts, and dark leafy greens such as kale, Watercress, turnip, collard, and mustard greens, spinach, and romaine lettuce.
* Fruits: pink and red grapefruit, blueberries, strawberries, blackberries, prunes, red apples, red grapes, bananas, cranberries, tomatoes, mangoes, tangerines, nectarines, peaches, oranges and watermelon.
* Grains: Naturally leavened bread (see video), brown rice, oatmeal, quinoa, etc.
* Legumes: all varieties of beans, lentils, and peas.
* Important Fats: ground flax seeds, walnuts, soybeans, sunflower and pumpkin seeds, Brazil nuts, hazelnuts, almonds, salmon, mackerel, herring, beef, turkey, oysters, and crab. Limit caloric intake from this group to 10% total per day.
* Other: vitamin D, probiotics, kefir, yogurt, miso, sauerkraut, kimchee, garlic, onion, turmeric, ginger root, astragalus, Echinacea, and shitake and oyster mushrooms.

As an online member, you can enjoy show-me-how videos of naturally leavened bread making, immune-enhancing meal plans and recipes, and can enjoy member’s-only articles.

Why Dehydrated Fruits and Veggies?

2009-11-09T15:13:00.001-08:00

Dehydrated fruits and veggies, nuts, grains, seeds, seasonings etc. will assist you in making yummy meals for your family and will round out your food storage and nutrition needs. They are easy to store, take up less space and can be eaten alone or added to stews, soups, casseroles, crackers, cereals etc. The list goes on and on.

Dehydrated fruits and veggies(as well as sprouting your grains, nuts and seeds) have enzymes in them that most of our canned and packaged foods do not. Enzymes are heat sensitive and are destroyed or compromised by canning, cooking, and freezing.

Enzymes are workers that assist vitamins and minerals to do their job. They are synergistic and work together. Without fresh foods in every meal our bodies are using their emergency supply. Simply put, enzymes are the mortar and vitamins and minerals are the bricks.

There are two types of enzymes, exogenous (found in living raw foods) and endogenous (those produced in our bodies). By eating a balance of fresh foods with cooked foods, we supply what is needed for adequate digestion.

Our bodies begin an incredible process with every bite we put in our mouths.

At birth we inherited an enzyme reserve that becomes depleted over time by fresh food deficient, processed, over cooked and sugar laden foods. The enzyme reserve in our bodies were meant to kick in when we didn’t eat a meal that was at least ½ living or raw, cultured veggies (they provide their own enzymes to digest the food of that meal). So over time, we are continually stressing the body’s reserve producing digestive complaints that can be reversed by eating 50% fresh, cultured veggies (making your own sauerkraut) sprouted foods or a combination with every meal.

Enzymes are proteins that break down and digest food to be small enough particles for easy passage through the tiny pores of the intestines to enter the bloodstream for assimilation and absorption of nutrients. (provided, of course that food is chewed thoroughly enough to begin the digestive process).

Enzymes are the missing link in our food storage and diets. Enzymes are what runs every process in our bodies. We can assist our bodies to work at their peak by incorporating more enzymes rich foods in our diets. Enzymes are present in all fresh fruits and veggies, dehydrated foods (dehydrated at less than 112 degrees), sprouted grains, nuts and seeds.

Ramp up the nutrition in your diet by incorporating more fresh or dehydrated veggies and grains in your daily diet and food storage plan by sprouting your grains, seeds, and nuts (soak for 12 hrs, then rinse morning and evening and it’s ready to go! Fresh food at your fingertips)

Processed foods cannot provide our body’s what they need for efficient body processes and energy over time.

Live Simply, Live Self-Sufficient, Live Smart.

For more information on enzymes:

www.bodyecology.com

Google Robert O. Young, Ph.D.,D.Sc.

For more yummy recipes on using your food storage:

www.simplylivingsmart.com

Ron Wayman - Engery Flow-Is It Real?

2009-10-27T22:19:00.001-07:00

Food Cravings - Ron Wayman CraveEaze Program Works

2009-10-16T19:30:00.000-07:00

Energy kinesiology a tool for wholeness

2009-10-09T12:49:00.000-07:00

The Examinor.com spotlighted this month’s luncheon guest Ron Wayman by saying... "One of the excellent resources in our community for wellness and healing is a center called "Sensory Dynamics", owned and operated by Ronald Wayman and his assistant Tami Davis. These two talented facilitators use energy kinesiology, among other things, to allow people to find balance in their lives on energetic, physical, emotional, and spiritual levels.

Ron and Tami teach people the tools to use for self help, empowering them to take responsibility for their own health. Ron and Tami are also available to help a client go to a deeper level for support, if needed. Life coaching is also part of the process.

Energy kinesiology uses the tool of muscle monitoring to assess emotional, physical, mental and nutritional stress or imbalance in the body. After specific stress is accessed, an individual can experience focused stress release specific to their unique needs. This accelerates the goal of balancing the body and mind with profound yet gentle methods.

Ron has a passion for coaching and facilitating inner transformation. He has worked as an energy kinesiology and life coach for more than 20 years. Extremely intuitive, he empowers his clients to release the limiting beliefs that sabotage their lives and keep them free from achieving the true desires of their hearts.

He works with his clients to achieve more clarity of mind, better emotional stability, greater authenticity, increased productivity, enhanced learning abilities, better and more fulfilling relationships, greater financial success, vital health, and spiritual joy. He leads each client through an integrative and intensive process that both changes and overcomes their emotional, mental, physical and energetic roadblocks.

Ron is able to understand the underlying reason for the dysfunction and apply his knowledge in many areas, including nutritional support, for maximum healing benefit. He also teaches self-empowerment classes.

Ron is the author of many books and courses for self healing. Some of the courses available are BodyEaze, CraveEaze, Goal Do-it!, Food and Emotions, Stress Release and Weight Loss classes, and the Elementos Energy Technique (using acupressure points with affirmations to help facilitate an understanding of a person’s “story”.) He also has written a book called ‘Centering Dynamics’ with simple and powerful how-to techniques to create peace, clarity, and abundance now, Included is a bonus section on weight loss.

Sensory Dynamics is soon to become the location for the American College of NeuroEnergy Kinesiology (ACNEK). Sensory Dynamics. Their address is 8817 South Redwood Road, Suite C, West Jordan, UT 84088.

Sensory Dynamics:

RonaldWayman.blogspot.com

Bodyease.blogspot.com

Craveeaze.blogspot.com

empowerlife.com

2009-09-23T15:58:00.000-07:00

All enjoyed the wonderful information and the yummy food prepared by Master Raw & Living Food Chef Minh Nguyen.

We would like to express Thanks to Ronnie and Minh, for a wonderful experience. All who are new to the raw foods movement can finally do more than dabbling with this entirely refreshing lifestyle and diet.

Minh Nguyen shared some of her amazing techniques while Ronnie shared his passion for Raw and living foods. for more information be sure to visit ubraw.com

Raw & Living Food Featuring Ronnie & Minh

2009-09-23T15:56:00.000-07:00

Going Raw With Ronnie & Minh

2009-09-15T11:16:00.000-07:00

Raw & Living Food Demo with Ronnie and Minh

2009-09-15T11:02:00.000-07:00

Raw & Living Food

Demo & Talk

Featuring

Ronnie & Minh

Wheeler Historic Farm

6351 So. 900 East

Murray, Utah

Tuesday, September 22nd

11:15 a.m. to 2:00 pm

admission is FREE

Raw Food Pot Luck

Minh Nguyen

Master Raw & Living Food Chef

will be teaching you “step by step” how to make her amazing Spring Rolls, Dipping Sauce and (not) Fried Rice

also your will learn many Raw & Living Food preparation techniques

Ronnie Skurow

Essene Philosopher & Lecturer

will be speaking about the

Philosophy of living Food

Here is what others have said about Ronnie & Minh’s presentation

Thank you, Ronnie and Minh, for a wonderful experience at the recent expo at Living Light Culinary Arts Institute in Ft. Bragg. I’m new to the raw foods movement and am finally ready to do more than dabbling with this entirely refreshing lifestyle and diet.

I attended your Saturday Spring Roll class with modest expectations, but was blown away by your presentation, techniques, and passion – not to mention the fantastic food! (The dip was so good I drank it straight from the cup.) Your class (and talking with you both later) made a very positive impression on me and was far and away my most memorable experience of the entire weekend. Thanks again!Ginette

“This is some of the most amazing and fantastic tasting food you will ever encounter”

Happy Oasis, Creator of the Raw spirit Festival

for more information visit www. ubraw.com

KSL News asked the question: Is sugar addictive?

2009-08-29T16:35:00.000-07:00

Video Courtesy of KSL.com

Most Americans are either overweight or obese

2009-08-29T16:30:00.000-07:00

KSL News aired a report this last week that was a look at our American diet. Part 1 of the report said; Sugars may play a big role in American obesity epidemic Americans love 'em. However, Bay Area musician Carlos Reyes says he grew up loving the sweet stuff a little too much.

"As a prize, we get the candy bar. As a prize, we get ice cream," he explained, adding that he's been heavy since he was 7 years old.

Carlos is not alone. Most Americans are either overweight or obese. A whopping one-third of all teens weigh too much and a fourth of all infants and toddlers are fat. And while the obesity epidemic is a complex problem, with many causes, some experts say sugars play a role.

Nutritionist Marion Nestle, PhD, MPH is a professor of food studies and public health at New York University. She says most people don't realize how much sugar they're eating, explaining how "the amount of sugars present in one large soft drink is more than most people should be eating in a day."

How much do we eat? In a new preliminary study, The USDA says last year alone, the average American consumed about 137 pounds of sugars and sweeteners. That's the equivalent of more than 27 five-pound bags of table sugar.

While the government says a small amount of sugar fits in a healthy diet, how did we get so awash in the sweet stuff?

Some blame the push to get out the fat. In the 1980s, 40 percent of our daily calories came from fat. Federal health officials, along with the American Medical Association and the American Heart Association urged Americans to cut back; fat-free foods became the latest fad.

Pediatric Endocrinologist Robert Lustig, MD of UCSF Medical Center says the push worked. "We did it," he said. "We're now down to 30 percent, and we have more heart disease, more obesity, more metabolic syndrome. It went exactly the opposite of what was supposed to happen." Cutting back on the fats may have backfired.

Lustig explained, "In order to make the processed foods palatable, we had to add sugar back in."

And adding the sugar back in, or just adding sugars period, may add up to nothing but trouble. Kelly Brownell, PhD of Yale University is an expert in obesity. He explains added sugars come at a cost.

"Americans have become accustomed to a high level of sweetness across all parts of the food chain," he says. "And therefore we like the sweetness. Sweetness tends to bring calories with it and that's one thing that's probably contributing to the obesity problem."

But some researchers point to politics and farm subsidies. In the early seventies, the Nixon Administration began doling out lucrative farm subsidies. Corn farmers ended up over-planting corn. The surplus went to producing high fructose corn syrup. High fructose corn syrup became easier and cheaper to use than regular sugar. It also helped to prolong the shelf life of foods. Even with these obvious benefits, Brownell says because HFCS is plentiful and so inexpensive, "it's been added to foods were we wouldn't expect it like mayonnaise, and ketchup, and things like beef stew."

The sugar and corn sweetener industries strongly disagree that their products cause obesity or ill health, saying the scientific evidence points elsewhere. Charles Baker, PhD is the Chief Science Officer for the Sugar Association, a trade group that represents the sugar industry. He says the notion that sugar is driving our obesity epidemic is simplistic and does the American consumer little good in understanding the value of total caloric intake. He says extra calories are extra calories no matter what the sources.

Cardiologist James Rippe, MD is a consultant to the Corn Refiners Association. He too rejects the notion that HFCS is the culprit behind America's obesity epidemic.

"Americans are consuming 27 percent more calories from all sources than we did 30 years ago and the increasingly sedentary lifestyle that we have in the United States. That's what causing obesity," Rippe explained.

However, a possible new culprit is now under scrutiny, It's a molecule found in all sugars and sweeteners: fructose. Eat too much of it, some researchers contend, and you'll gain excess weight, hurt your liver and develop insulin resistance.

Lustig says we get the same amount of fructose "whether you're consuming it by sugar or by high fructose corn syrup. It's not where you get the fructose; it's that you get the fructose at all that matters."

Those representing the sugar and sweetener industries say the research is terribly flawed and has no absolutely no reality in our daily diet.

As for how much sugar we should eat, it depends on your age, gender and activity level. The USDA, the folks behind the food pyramid, say the amounts of added sugars should be small, from 8 to 16 teaspoons.And the Sugar Association maintains that Americans eat far less sugar than what's commonly quoted.

For more information go to KSL.com

KLS News Part 5 : Should sugar be taxed?

2009-08-29T16:26:00.000-07:00

Video Courtesy of KSL.com

Food, Inc A Must See Movie

2009-08-18T09:53:00.000-07:00

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.

Now Playing in Salt Lake Area
Food, Inc.
Broadway Centre Theatre
111 East Broadway, Salt Lake City, UT - Map
3:00 7:20pm

Come Join Us

2009-07-30T18:22:00.000-07:00

On the 25th come join us for lunch, bring a dish to share for about 10-12 people, and a serving utensil and YOUR RECIPE, and we'll visit. A highlight will be Rachel Kincaid will be sharing her amazing “Green Drink” at our last luncheon again. We were thrilled when she told us that she makes it and sell it by the gallon. The ingredients and their effects are listed below.

She grow, gather, wash, stem, and blend the greens to make this incredible elixir right here at my home.

She sell this incredible elixer for $20.00/gallon if you pick up. If you prefer to have it delivered, there is an additional $5.00/delivery charge in the SLC valley only. It is available on Tuesdays and Fridays.

Just drop her an email at capesbykincaid@msn.com or call me at 801.569.3400 to reserve your one or more gallons.

Rachel’s Green Drink

These ingredients are picked fresh from my garden and are grown in soil that is free of pesticides, herbicides and growth chemicals; in other words, they are grown as naturally as possible. I use whichever plants are growing at the time and so the formula will vary a little from batch to batch. Rarely do I run out of spinach in the garden and when I do, I buy organic only until my garden catches up.

I use STEVIA, a natural sweetener, to sweeten the drink so there are very few calories to speak of.

The ingredients are listed from highest concentration to least:

Spinach: Spinach is known as a rich source of iron and calcium. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B₉), and this vitamin was first purified from spinach.

Yellow Dock: It is a blood cleanser, purifier, and builder; tones the entire system. It is high in Vitamin C and iron compound-one of the best blood builders. It is good for all skin problems. It dissolves mucus and moves it through kidneys. It is an excellent cleanser of the lymphatic system. It dissolves glandular and other tumors. Kill parasites which contribute to cancer. It is used for hepatitis. The plant is edible and the leaves are used for green drink and other eating.

French Sorrel: In traditional folk medicine, garden sorrel was used as an antiseptic. Because of its high vitamin C content, it was (correctly) believed to prevent scurvy. French sorrel was also used to cure scurvy, cleanse the blood, and promote urine flow. Sorrel is also used externally to cure skin disorders and promote a clear complexion. In addition to being rich in vitamin C, both sorrels are high in vitamin A, and are a good source of iron. French sorrel is also an excellent source of fiber.

Mint: One of the oldest and most popular remedies for simple colic and minor bloat in children and adults. It is good for all digestive problems, helps stomach pain caused by indigestion and is soothing to the stomach. It expels stomach gas and colon gas. It cleanses and tones the body. It promotes relaxation. It strengthens nerves and heart muscles.

Alfalfa: The name alfalfa means “Father of all Foods.” It has been called the King of plants because it is extremely rich in vitamins and minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements. It’s a good source of carotene (Vitamin A) and vitamin K. It has eight of the essential amino acids and the highest chlorophyll content of any plant. It permits rapid assimilation of plant elements; this is one of the reasons alfalfa is used as a base in many combinations and in vitamin formulas. Prevents tooth decay and helps rebuild decayed teeth, contains natural fluoride.

Dandelion: The dandelion we are talking about really is that little yellow weed in your lawn. All its parts are used–the leaves, flower and roots. It can be used fresh in green drinks and salads. It is one of the best blood purifiers and builders available. It is high in vitamins and minerals, especially calcium. It contains all the nutritive salts for the blood. Dandelion restores and balances the blood so anemia that is caused by deficiencies of these blood salts disappears. The herb for low blood pressure, helps build energy and endurances. Overweight people when losing weight can become over acidic. These acids in the blood are destroyed by dandelion. It is one of the best liver cleansers. It increases the activity of the liver and the flow of bile into the intestines. It increases activity of the pancreas and the spleen. It is good for the female organs. It helps open urinary passages. It is used to treat skin diseases. It is fantastic for use in hepatitis.

Holy Basil: The leaves are a nerve tonic and also sharpen memory. The leaves strengthen the stomach and induce copious perspiration. Holy Basil has strengthening effect on the kidney. Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.

Holy basil is classified as a rasayana, an herb that nourishes a person’s growth to perfect health and promotes long life. For perhaps three thousand years, holy basil has been considered one of India’s most powerful herbs. The daily use of this herb is believed to help maintain the balance of the chakras (energy centers) of the body. It is acclaimed as possessing sattva (energy of purity) and as being capable of bringing on goodness, virtue, and joy in humans. In the Puranas (a sacred Hindu text), everything associated with the plant is holy, including water given to it and the soil in which it grows as well as all its parts, among them leaves, flowers, seed, and roots.

Additionally, Lamb's Quarters, Romaine Lettuce, Sweet Basil, Lemon Balm and Kale just got big enough to be added to the mix.

Most of the information about these herbs was taken from “The How to Herb Book” by Velma J. Keith and Monteen Gordon. The rest was collected from different on-line sources so it can all be verified with a little research.

Dr Craig B, Sommers N.D,C.N. The Keys to Longevity and Vibrant Health

2009-07-30T18:20:00.000-07:00

The Standard American Diet!

2009-07-24T12:11:00.000-07:00

3rd Annual Raw Food Chef’s Challenge (Fundraiser)

2009-07-20T11:05:00.000-07:00

3^rd Annual Raw Food Chef’s Challenge (Fundraiser)

Raw Food Chefs will take part in the 3^rd annual Raw Foods Chefs Challenge. Chefs will challenge the clock, their skills and creativity to create a special recipe with no advanced knowledge of what ingredients will be available. The fun continues as the chefs present their gourmet raw food dish for auction to the highest bidder. Proceeds will be donated to charity.

Our Guest Chef is Dr. Craig Sommers author of The Raw Foods Bible, also participating are Agi of Agi’s Raw Food, Raw Melissa, Ian of Sages, Karen of Inspired Ice Cream, and Becky Johnson as well as Nadhirrah author of Thriving on Food Storage..

On July 27, 2009 7:00 PM at Wheeler Historic Farm 6351 South 900 East, SLC entrance fee a $5.00 donation.

Dr Craig B, Sommer on Fox News

2009-07-12T16:43:00.001-07:00

July's Guest Speaker Is Dr Craig B, Sommer N.D,C.N

2009-07-12T15:55:00.000-07:00

We are excited to have Dr Craig B, Sommer N.D,C.N. speak this month. Dr Sommers is a Naturopathic Doctor as well as a Certified Nutritionist,and is the author of Raw Foods Bible. The subject he will address is “ The Key to Longevity and Vibrant Health” and the topics of his address will be the following.
• Nutrition essential to Longevity
• Cancer Prevention
• “Safe" cellular phone use
• The Mind/Body connection
• Food as medicine And much more

So come Join us Tuesday, July 28th

At Wheeler Farm, 6351 So. 900 East, Murray, Utah
This is a Free Event!
But Donations are gladly accepted to help cover costs
Potluck (Raw/Vegan) 11:15 am
Lecture 12:15 pm

Dr. Sommers will also be signing copies of his book, Raw Foods Bible. For more information about Dr Sommers visit
www.RawFoodsBible.com

healthyfoodsconnection.blogspot.com

Dr. Duy D. Tran Health Quest Chiropractic

2009-07-12T11:14:00.000-07:00

Get Glowing Healthy on the Inside

2009-07-12T10:58:00.000-07:00

To neutralize free radical damage it is favourable to have an antioxidant system of vitamins, minerals, essentially fatty acids, and enzymes working for you. A diet that includes antioxidant rich, raw foods (such as avocado, sweet peppers, berries, melons, green leafy vegetables, oranges, squash, tomatoes and pineapples) is key to glowing healthy from the inside-out!

Remember to eat foods rich in essential fatty acids: freshly ground flax seeds sprinkled over your salad or in a smoothy, avocado in a salad or blended soup, or virgin olive oil mixed with some lemon juice to create a flavourful dressing.

Collagen gives skin its firmness and elasticity. Without collagen skin sags, wrinkles, and looks aged. Avocado has substances that are high in vitamins A, D, and E. Rich in essential fatty acids avocados help prevent damaged skin.

There are two essential fatty acids:

Alpha-Linolenic acid (LNA) or Omega 3 is found in abundance in hemp seed, flax seed, pumpkin seed, walnuts, and dark green leaves.

Linoleic acid (LA) or Omega 6 is found in abundance in safflower, hemp, walnut, pumpkin, sesame, sunflower, and flax.

"Summer Fun" Don't Miss Our June Luncheon

2009-05-25T10:58:00.000-07:00

Our guests this month include Dr. Duy D. Tran HealthQuest Chiropractic. And Karen Bayard with her inspired Ice Cream. Karen was kind enough to bring samples of her Ice Cream to share, they are so good! And shes bring more this month and you don't want to miss.

Dr. Duy D. Tran was born in Da Nang, Viet Nam. He and his family lived in Da Nang right in the time when the Vietnam War was taking place. In 1975, when the South lost-out to the communist forces, his family had to flee for their lives. They immigrated to the United States of America and eventually settled in Southern California.

While in California, Dr. Tran, as a child, suffered from asthma in such a way that it was stunting his growth.

A family friend mentioned that Dr. Tran should be seen by a local chiropractor. After seeing the chiropractor a couple times he was able to eliminate his asthma and grow 10 inches in one month. This was amazing!

In 2004, Dr. Tran became the Health Advisor for the popular morning show, Good Things Utah, Channel ABC 4. Dr. Tran also teaches upper-division courses at the University of Utah on such topics as Biomechanics, Kinesiology, and the Physics of Motion. Dr. Tran has expanded, with Clinics across the Salt Lake valley: Murray, South Jordan, and Taylorsville plus is now in Park City.

Karen Bayard is a graduate of Johnson & Wales University. She is passionate about creating delicious meals using a wide variety of ingredients while supporting independent growers.

Drawing from her Caribbean family roots, Karen infuses color, music and aliveness in all she creates! Karen teaches vivacious cooking classes across the USA to individuals and groups wanting to experience joy, vitality and dis-ease free living through food. And, if you think healthy means no dessert...think again. Karen is known for creating incredibly delicious gourmet dairy free ice cream!

All flavors are nut based, dairy free and free of granulated sugar. Flavors are sweetened with fruit, agave nectar, maple syrup and/ or honey. Organic and locally gathered ingredients are used whenever possible. for more information visit Karen at http://www.sproutandrhythm.com/2007/12/inspired-ice-cream-is-infused-with.html

Benefit to raise funds for the “children of Rwanda”

2009-05-13T17:22:00.000-07:00

“DANCE THE NIGHT AWAY”
Benefit to raise funds for the “children of Rwanda”

Suggested donation: $25.00 per/person
More or less….gladly accepted!

Saturday May 16th 7:00p.m. ~ 10:00p.m.

Wheeler Historic Farm

Potluck Celebration With Happy Oasis

2009-05-13T16:35:00.000-07:00

May 19th 6:30 pm Come Join us for a Raw Spirit Potluck Celebration With Happy Oasis $20 with a potluck dish if you pre-register or $30 day of Wheeler Historic Farm, 6351 South 900 East, Salt Lake City Founder and Chef Visionary Officer of Raw Spirit Festival the world’s leading healthy-living raw vegan celebration, Happy Oasis will be speaking.

Happy has spent years in volunteer service with such organizations as Habitat for Humanity and Mother Theresa's. She is has been a raw vegan health consultant at spas and insight meditation guide. Happy is an inspirational orator and speaks around the world. We are very fortunate to have her come to Utah with her busy speaking schedule.

This potluck is the first step in bringing Raw Spirit Festival to Utah. I would love to see 200 people at this potluck. Let’s show Happy what Utah can offer.

To pre-register go to www.summerbear.org then go to the class/events page click on the buy now button. Or send a check or money order to Summer Bear PO Box 1803 Provo, Utah 84603

REMEMBER, NO POT LUCK ON THE 4TH TUESDAY OF THIS MONTH!

Food For Thought

2009-05-07T13:42:00.000-07:00

THE SLC Film Center is kicking off a new series, FOOD FOR THOUGHT. This four-film series will focus on the food we eat: where it comes from, how it gets to our table, and what the impacts of our eating habits are.

All films are at the Fort Douglas Post Theater on the University of Utah Campus. This series has something for everyone; children, teens, gardeners, sportsmen, environmentalists, conservationists, farmers, nutritionists, and anyone who cares about what they put in their mouth.

The first film, “WHATS ON YOUR PLATE,” debuts this Thursday, May 7th, at 7pm and the Fort Douglas Post Theater - University of Utah campus. WHATS ON YOUR PLATE follows two 12 year old girls from New York City as they explore their place in the food chain. With the camera as their companion, the girls talk to food activists, farmers, new friends, storekeepers, their families, and the viewer, in their quest to understand what’s on all of our plates.

Please pass along this flier to anyone who fits in even one of those categories and anyone else you think would be interested in this important and enlightening series. THE SLC Film Center is kicking off a new series, FOOD FOR THOUGHT. This four-film series will focus on the food we eat: where it comes from, how it gets to our table, and what the impacts of our eating habits are.

All films are at the Fort Douglas Post Theater on the University of Utah Campus. This series has something for everyone; children, teens, gardeners, sportsmen, environmentalists, conservationists, farmers, nutritionists, and anyone who cares about what they put in their mouth.

The first film, “WHATS ON YOUR PLATE,” debuts this Thursday, May 7th, at 7pm and the Fort Douglas Post Theater - University of Utah campus. WHATS ON YOUR PLATE follows two 12 year old girls from New York City as they explore their place in the food chain. With the camera as their companion, the girls talk to food activists, farmers, new friends, storekeepers, their families, and the viewer, in their quest to understand what’s on all of our plates.

Please pass along this flier to anyone who fits in even one of those categories and anyone else you think would be interested in this important and enlightening series.

Mariah Mellus

Marketing and Community Development

SLC Film Center

122 S. Main Street

Salt Lake City, UT. 84101

801.320.9911

mmellus@slcfilmcenter.org

Mariah Mellus

Marketing and Community Development

SLC Film Center

122 S. Main Street

Salt Lake City, UT. 84101

801.320.9911

mmellus@slcfilmcenter.org

Dirt The Movie Trailer Official Selection Sundance 2009

2009-05-07T13:41:00.000-07:00

Healthy World Healthy People

2009-05-05T17:23:00.000-07:00

Chuck Juhn did a great job sharing information about the health of the world and our and how they are connected. "All of us who have grown up since the 1940's have been the subjects of a huge, uncontrolled dietary experiment in processed and refined food, among so many other issues we face. A look at our current health industry will tell you that something is seriously amiss, but those are stories for another day.

One thing we know for sure is that most of us are carrying, buried deep in our tissues, chemicals and substances never before seen in the human body. These must be removed from our systems in a way that does not overload our capacity to eliminate them while at the same time removing unhealthy and rebuilding healthy tissue. There is a logical, safe, and effective way to accomplish this using techniques and practices you will learn at OHI." He encouraged everyone to grow a personal garden, and gave some wonderful ideas how we can all start today to make a differnece in the health of the world.

KK Fowlkes gave away copies of her book "The Gate" The book shares some amanzing selections from the writting of the Ancients of healthy food choices. She also shared information about Wheat Grass and had kits available. Each kit comes with simple easy to follow growing and harvesting instructions that will have you juicing healthy super-nutritious juice within ten days! To insure the highest possible mineral content and grass yield, we have included Organic Forest Compost and Azomite, a natural mineral additive that insures that your grass contains all of the trace minerals required by the human body for maximum health.

And Cindy had open-pollenated Non-Hybrid seeds available for sale after the meeting. For more information on her Organic Gardening classes ro to order seeds call 435-462-9650

Organic Gardening with Cindy

2009-05-05T16:23:00.000-07:00

Chuck Juhn

2009-05-05T15:34:00.000-07:00

Aprils Lucheon - Restoring not just the body, but the mind and Spirit

2009-04-23T15:41:00.000-07:00

This month we are excited to have Chuck Juhn with us. Chuck is a teacher and educator. His been long time advocate of living foods. He's learned Wigmore's approach to diet and health will compare aspects of systems developed by Dr.Wigmore, Dr. Max Gerson, and Dr. Lorraine Day as applied to chronic disease.

Restoring not just the body, but the mind and Spirit is an article that was written by and Chuck Juhn KK Fowlkes. In it they shared insights about living foods. "According to many ecclesiastical leaders, the mind is part of the spirit, not the body and the spirit is composed of a very fine matter.

Regardless, both mind and spirit reside within the body, and are nourished and supported in some way by the body and what we take into it in the form of air, food, impressions, and other energies. We are further affected by what we think and feel, and how we act. That said, life is much more complicated than any of us know, or can imagine. We do know that a great energy animates us and that when this energy is gone, our bodies become lifeless.

Does science agree with this? If we look at Einstein’s theory (E=mc2). The energy content of a body is equal to the mass of the body times the speed of light squared) we understand that everything that exists is composed of light waves. We understand that our actual spirits, this very fine matter that gives life to the human body is actually wave or light energy.

Some schools of thought speak of energy vortices composed of the colors of light." For more amazing insights on Living foods and how they heal your body, come join us on April 28th at Wheelers Farm, or check this website. http://www.wheatgrasskits.com/issue23.htm

And remember to bring a raw food dish to share, and the recipe. See you there!!

Love For Rwandan Orphans

2009-04-16T16:10:00.000-07:00

After becoming aware that more than 800,000 Rwandan children have been orphaned by the 1994 genocide and epidemic diseases such as HIV/AIDS and malaria.

As I looked at my own grandchildren I could not imagine so many suffering children. So not to long ago I decided I had to do something and that where I got the idea to host a special dance night as a fund rising event. And together we can reach out to children of Rwanda.

Come join me on May 16th from 7-10
at wheeler farm. As we dance to the music of the 40's and 50's. If you'd like to assist with this benefit contact me at (801) 718-3936 andracoccimiglio@hotmail.com or visit the blog site at the following web address. http://helpingorphansinrwanda.blogspot.com

Agi's Raw Food Tips Make March Luncheon A Success

2009-04-15T20:52:00.000-07:00

Kick the Bag Habit!

2009-04-15T20:32:00.000-07:00

Did you know?

* Up to 90% of floating debris is plastic, which never biodegrades.
* Plastic trash has entangled, suffocated, or poisoned at least 267 known animal species worldwide.
* A study found an average of three pieces of trash along every foot of streams leading to San Francisco Bay – half of which is plastic.
* 1.37 million plastic bags were removed from coastal areas worldwide on just one day.
We each can make a difference by making a choice to use cloth shopping bags or reusing plastic bags when returning to purchase produce. Creating a healthier body is one thing but making the world less trashed is another. Get involved.

The Bay vs. The Bag

2009-04-15T20:31:00.001-07:00