Elephant Journal Rocks

Check out my new writing venue!

The Elephant Journal has tons of very interesting articles and people who write them. I'm just as fascinated by the authors as I am by the subject matter. Read on topics covering yoga, organics, consumerism, wellness, children, arts, education, etc.

Look for more of my upcoming articles, and as always, check back here for posts, too.

I apologize for my absence here at My Year Without.......life!

Really Really High Fructose Corn Syrup

I have no idea how many of you are soda drinkers, but even if you don't touch the stuff, we all know people who do. Here's an interesting topic for discussion:

Researchers discover soda beverages have higher than expected amounts of fructose. The typical range of fructose in high fructose corn syrups is approximately 45%-55%. However, researchers recently found as much as 65% fructose in sodas, including Coke and Pepsi.

Gross.

What's the problem and who cares? Too much fructose is linked to serious health issues, including metabolic disorders. Marion Nestle of Food Politics says:

• Fructose: increasing evidence suggests that the metabolism of fructose–which differs from that of glucose–is associated with abnormalities. This means that it is best to reduce intake of fructose from table sugar as well as HFCS. -Click here for full post
  

If you're interested in reading more about the latest on high fructose corn syrup and sodas, go to the following links:

Los Angeles Times article

Food Politics Blog

Sugar-Free, Quick, Easy Zucchini Bread & Stew

This zucchini bread rocks. It comes from one of my favorite naturally sweet recipe books, The All-Natural, Sugar-Free Dessert Cookbook.

I had a giant zucchini that I used half of for my Mish Mash Veggie Stew (see below). The remainder I shredded for bread which I've been craving--I haven't eaten zucchini bread in three years. The shame. It's one of my favorites, too.

Like always, I fudged with the recipe (my version below) but it turned out perfect. It would be easy to substitute applesauce for the eggs to make this vegan. I just love how (happy, non-caged) eggs add fluffiness.


Whole Wheat Zucchini Bread

1 and a half C white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 C veg oil
1/2 C pineapple juice
2 eggs
2 tsp vanilla
1 and a half C shredded zucchini

Preheat oven to 350 F. Spray regular-sized loaf pan with cooking spray.

In large bowl combine dry ingredients. In medium bowl combine wet. Pour liquid ingredients into dry and stir until just blended. Fold in zucchini. Pour into pan. (I like to drizzle a little leftover juice on top at this point. It makes the crust crispier.) Bake 45-55 minutes. Cool 10 minutes and then remove from pan. Enjoy!


Mish Mash Vegetable Stew

pot of water
1-2 tblsp dried onions
tblsp of dried vegetable broth or similar
whatever vegetables you have!
broccoli
potatoes
yams
purple onion
kale
cherry tomatoes
garlic
whatever beans or lentils you have!
orange lentils
white beans
mung beans

I boiled the broth, dried onion, lentils and beans (after soaking) for about 30-45 minutes before adding the veggies. Then I let simmer for about 15-20 minutes.




I found this great pretzel at my local grocery. They are so incredibly hard that I can only eat them by soaking them in soups. They are delicious and hearty but I fear they are capable of chipping a tooth if I don't soak first.

A Taste of Sugar, After Almost Three Years

Date: September 6, 2010
Time: 11:00pm
Place: Old Ebbitt Grill, Washington D.C.
Occasion: My 35th birthday
What: Sweet Indulgence

Almost three whole years have gone by and I have managed to stay sane without indulging in sugar. I've thrived, actually. Every New Year's Eve I've asked myself if I can let go and indulge a little. So far I have not wanted to taste sugar again.

At some point on my birthday, however, I decided that I might try a little dessert if the occasion presented itself.

It did.

Jeff and I enjoyed a very late night dinner at Old Ebbitt Grill and I asked to see the dessert menu.

(I've frequently thought about taking a bite of something deliciously, sinfully sweet, just a bite, but then fear becoming a full-fledged addict all over again. No taste in this world would make it worth it. And yet, does this total denial make me an obsessed freak?)

After a small dinner on the night of my birthday, the server brought out a chocolate cappuccino brownie with a scoop of vanilla ice cream, covered with layers of fresh whipped cream. I knew this was going to be outrageously delicious. I planned to attack the dessert from the top down, one layer of whipped cream at a time before diving into the chewy brownie. I salivated in anticipation.

As I began to undress the brownie's sweet layers of whipped cream, a monster impulse came out of me and I began to greedily take large spoonfulls of brownie, covered in ice cream and whipped cream. I savored the flavors of chocolate and espresso and vanilla just long enough to swallow quickly before taking another bite.

This lasted all of four bites.

I reached my tolerance for sweet so quickly that I set my spoon down in surprise. I had not anticipated this. I planned to take advantage of the situation and eat the entire dessert, until the very last drop of melted ice cream and crumb of brownie were resting in my belly. I didn't care if I ate too much, just this once.

I sat back and looked at Jeff. He was holding his spoon, ready and waiting to pick up where I left off. I told him I had had enough. I couldn't even imagine taking one more bite. He asked me if I could "taste the sugar" and honestly I was not able to break down the ingredients like that. My mouth just began to need water and reject the mere idea of more sweet. It was simple and complicated.

Bittersweet.

I sat back and enjoyed watching my husband devour the almost fully intact dessert. He lives for chocolate and has this raging sweet tooth all the time. He asked me if we should tell our server what a significant dessert this was for me. The server came by and cleared our table and Jeff and I looked at each other, knowing that this would be our little secret.

As we walked outside, past the White House and down the street to our car, Jeff asked if I would eat sugar again anytime soon. Instantly pictures of donuts and cookie dough and ice cream flooded my imagination. I could take my pick. I could be done with this silly sugar-free kick and enjoy life! But I shook my head and tried to explain the strange sensation that I felt.

"As good as that brownie ice cream sundae tasted, a better feeling emerged from my brain as I stopped eating it and watched you enjoy it," I said, unsure how to explain this feeling. "These past few years I have watched so many people enjoy desserts, as I sip lemon water or tea. In the beginning I felt somewhat resentful and angry at myself for having such a dumb resolution to not eat sugar, but it morphs into something else. This is going to sound twisted, but I'll try to explain: As I watch other people eat dessert, I see that people are weak around sugar--which I recognize easily, because I am weak around sugar, too. They are victims to their sweet tooth and eat and eat until their stomach is about to explode, and after dinner will confess that they ate too much but couldn't stop. I feel a certain strength in passing on dessert because I know I will feel good about myself."

Too many times in the past (okay, almost every time) when presented with dessert, I overate. I would beat myself up for losing control, while suffering from a full, bloated belly. I would swear to have more willpower next time, but "next time" I never had that willpower I promised myself. It was a vicious cycle that never changed until that first day of the year, 2008, when I kicked sugar's butt.

After quitting sugar for two years and nine months and then finally eating a sugary dessert, my conclusion is that nothing tastes as good as feeling good about myself feels.

Back to my boring sugar-free ways...

Just kidding! Sugar free is not boring at all. Look around my blog for recipes and stories. Being sugar-free is actually quite an adventure, and I look forward to many more years of freedom from the white stuff.

I'm Back In, Sugar's Still Out

Well, dang.

I'm putting off school a little while longer, and in the meantime, I'm learning way too much about sugar to not keep posting and sharing.

While I froze my blog for a few months in an effort to take some time off writing about sugar, I found out that school will come later rather than sooner, and I never did stop writing about sugar. I just didn't post.

Not only is there a lot going on in the world of sugar, but I keep getting emails and feedback from people which has re-inspired me to continue writing, researching and posting. I've had my own interesting experiences, as well, including a short-lived experience with sugar that I can't wait to share!

You can count on frequent posts again, and I look forward to getting back on board in this gigantic world of blogging. I just can't help it, researching and writing about sugar and nutrition has become my passion.

Thanks for hanging in there, everybody!

More soon.....

Still Sugar-Free, But Moving On....

Dear Readers,

I apologize for my absence lately. It has been a difficult decision, but I have decided to freeze my blog in order to pursue some other interests. I am still passionate about living a sugar-free life, and had no idea that a New Year's Resolution would last this long.

As an overview, especially if you are new to the site, I quit sugar in order to see if it could be done and what it would be like. I was seriously addicted to sugar before I quit cold turkey.

I determined that sugar does not have a place in my life, ever, including life's celebrations and "indulgences". There are so many wonderful alternatives to sugar (my favorite being fresh, organic fruit, and honey-sweetened tea) that I don't feel like I am missing out. In fact, my taste buds are more sensitive to sweet now that they are not saturated and dulled by mass quantities of sugar, which I could never seem to get enough of. I used to plow through the vegetables on my plate in anticipation of dessert afterward. Vegetables satisfy my sweet tooth, now, and have never tasted more flavorful as they do these days.

Just from quitting sugar I have realized important physical benefits including: less tired, no sugar crashes, eating healthier foods in general, feeling better about myself, substantially stronger immune system, no itchy yeast symptoms, no more craving white sugar products, etc.

By quitting sugar and writing a blog, my interest in overall nutrition has exploded. Rather than stay focused on sugar (it offers no nutrients--don't eat it!) I am exploring the world of whole foods and how both healthy and unhealthy foods relate to healing and disease. In other words, I am considering going back to school to get my Master's degree in Nutrition. (A few years at a community college part-time, to get the pre-reqs out of the way, first!)

I am passionate about nutrition but also the relationship between food manufacturers and the general public. I have been duped most of my life into believing that a candy bar or cookie or piece of pie will make me happier and help me celebrate life's precious moments. Instead, eating those things made me feel lethargic, guilty and yet, somehow hungry for more. Now that I know how incredible it is to be free of sugar, I want to spread the word. By going back to school I hope to learn in more depth, what I have brought to the table in the last few years.

Thank you for all your feedback, great questions, support and interest in the information I've provided. It's been one of the most fun experiences I've had. I've really enjoyed getting to know many of you through your blogs, or by your great questions and feedback along the way.

I hate goodbyes, so instead, I hope the best for each one of you, whether you commit to giving up sugar or not!

THANK YOU EVERYONE!!

Dried Cranberries: Recipes and More

I love dried cranberries. I mean, I really LOVE dried cranberries. When I first gave up sugar in January 2008, it broke my heart that most brands of dried cranberries were covered in white sugar. I was ecstatic when I recently had the opportunity to review a package of dried cranberries, compliments of Eden Organic. Not only did they send cranberries, but I was "accidentally" sent dried cherries, too, as well as recipes, nutritional info, and their 2010/2011 catalog. I dove into each: cranberries, cherries (so tart, oh my!), and the catalog, which is full of a wide variety of items, including hard to find items like kuzu root, lotus root tea powder, and agar agar.

A bit about Eden Foods:

• "Eden foods is the oldest organic food company in the US and Canada.
• Eden foods means NO: Irradiation, Preservatives, Toxic additives, Food colorings, Refined sugars, or Modern genetic engineering.
• Eden relationships with organic growers and over 355 family farms."

I used an Eden Foods cookie recipe, but as always, I made changes here and there, based on what I had in my kitchen. The cookies turned out incredible. The dried cranberries add a sweet zest. Though not as dark in color as other cranberries, they are just as flavorful and sweet as the other naturally sweetened varieties I've tried, and, they are bigger in size and organic.

Here are two oatmeal cookie recipes. The first is my version, and the second is the original recipe that I used to come up with mine.

Oatmeal Cranberry Walnut Cookies
2 C. old-fashioned rolled oats
1 and a half C. white whole wheat flour
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 C. chopped walnuts
1/2 C. vegetable oil
1/2 C. organic apple juice
1/4 C. sorghum cane syrup
1/2 C. dried cranberries
1 tsp. pure vanilla
2 tablespoons maple syrup

Preheat oven to 400 degrees. Oil baking sheet. Mix dry ingredients separately from wet. Combine wet ingredients and then mix with dry.


Drop on baking sheet, pressing down on each cookie and shaping into a circle. Bake for approximately 10 minutes.




Just a note about some of the ingredients I used. Apple juice is a fantastic liquid sweetener. It keeps the cookie moist while not taking over in flavor. I opted to use regular vegetable oil instead of olive oil because the times I've tried olive oil in cookie recipes, the cookie tastes too much like olive oil. I'm not sure how these would have turned out using olive oil.....

Note the sorghum I used for sweetener. I just got it from MOM's and they purchase it from a small family farm here in the US. Sorghum was recently brought to my attention because of its unusual flavor (sort of like a milder version of molasses) and its nutrients. Most liquid sweeteners don't have much to boast about nutrients. But sorghum has calcium, iron and potassium, to name a few. As far as the cookies go, I think the salt was in perfect proportion to the sweet sorghum (or whichever sweetener you use), making these cookies super yummy and highly recommended.

Enjoy!

You can find the original recipe (Eden Organic: Oatmeal Cherry Pecan Cookies ) by clicking here.

Next on my list to try: Dried Cherry Tart with Oatmeal Crust....

Fun Ideas For Dried Cranberries

1. Toast: Spread whatever kind of butter you use, then spread a thin layer of honey, then sprinkle generously with cranberries. It's more delicious than jam.
2. Oatmeal: Sprinkle on top or for a softer version, add to the oatmeal as it's cooking.
3. Cereal: Sprinkle on top to make the most boring cereal exciting.
4. Trail Mix For Your Purse: Find yourself out and about and hungry? I always throw a little bag of trail mix in my purse if I'm going to be out long. A simple mixture of dried cranberries, almonds, macadamia nuts, pistachios, peanuts, raisins, etc.
   
5. Trail Mix For Your Car: Who doesn't get hungry on long drives? I always keep a bag of trail mix in my glove box and it hits the spot especially if I get stuck in traffic between meals and my stomach is growling.
6. Trail Mix For Your Desk: If you work in an office, keep a jar/bowl/bag of trail mix somewhere you can easily access it for when you get hungry or just get the munchies but want to avoid the vending machine. Add a glass of ice water and there, you've avoided the junk food vending machine and the soda vending machine. Start a healthy trend around the office.
7. Trail Mix For Travel: Whether you travel by plane, train or automobile, having this snack with you will keep you satisfied. The peanuts in flight are usually honey-roasted and covered in sugar.
   
8. Homemade Biscotti
   
9. Oatmeal Cookies: If you like raisins in oatmeal cookies, you'll love cranberries.
10. Salad: An excellent addition to a green salad. Sprinkle sunflower seeds and dried cranberries for added sweetness and burst of flavor.