Super Foods!

By Dr. Nicole Sundene

Introducing favorite superfoods and their recipes is an occasional feature here at the Kitchen Table. By gradually “making friends” with the most healthy foods from nature and learning how to incorporate them in to your diet you should notice a remarkable improvement in your health.

Most superfoods are simply high in anti-oxidants and thus slow down the natural destructive process of the tissues in our bodies. Eating a diet rich in antioxidants will help to prevent aging as well as a myriad of other chronic complaints and inflammation.

Other superfoods are super because they are rich in certain vitamins, minerals or other nutrients that benefit the body in a significant way.

Read more

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Food Allergy Elimination Diet

If you or your physician suspect that you might have a food allergy you can follow these basic guidelines to best determine the food that is the culprit.

Symptoms of food allergies can be insidious or immediate and include symptoms such as: skin rashes, dermatitis, eczema, psoriasis, seborrheic dermatitis, irritable bowel syndrome, fatigue, suppressed immune system, autoimmunity, rheumatoid arthritis, depression, brain fog, neurological symptoms and much more.

Because 70% of our immune system surrounds our gut in the form of GALT (Gut Associated Lymphatic Tissue) it only makes sense that food allergies and intolerances easily place a burden on our immune system.

Blood testing for food allergies may be helpful for children or patients that are unable to follow this regimented of a diet such as those with a history of eating disorders. However, blood testing for allergies is truly only 60-70% accurate.

The immune system creates either IgA or IgE responses to food. IgE reactions are immediate and typically result in anaphylactic shock whereas IgA allergies are insidious and most patients only notice improvement once the food has been eliminated for at least four days. Food allergy testing only identifies foods that create these IgA or IgE immunological responses; and not those that an individual is intolerant to. Lactose intolerance for instance is a classic example of a food like milk causing a problem such as diarrhea without the presence of allergy.

The gold standard for determining food allergies/intolerances is therefore the Elimination Diet. Be sure to follow the specific diet prescribed to you by your physician.

As with any health care suggestions given here be sure to check with your physician before attempting a food allergy elimination diet. Those with history of eating disorders whether active or dormant for instance are not candidates for this regimented of a diet. If you are suffering from any chronic health complaints you absolutely should not attempt this on your own and should be under the supervision of a licensed health care provider.

To identify foods that may be causing some or all of your symptoms. During the elimination period, foods that commonly cause symptoms are completely eliminated from the diet for one to two weeks. After your symptoms improve, foods are added back one at a time to determine which foods provoke symptoms. The following is a basic template used by many health care providers and may need to be modified to suit your specific needs.

FOODS YOU MAY EAT:

Cereals:Hot: cream of rice, quinoa cereal (Quinoa Flakes).
Dry: puffed rice, puffed millet

Grains: Rice: no wild rice but all kinds of other rice including rice products such as pasta (Brands: Pastariso, Lundberg), plain rice cakes, rice bread without yeast (Brand:Energy), mochi (found frozen or fresh in Asian stores), buckwheat (kasha), millet, quinoa (a quick cooking grain), amaranth, and teff

Flours: Rice, millet, quinoa, amaranth, teff, bean flours, and tapioca

Fruit: All fruits except citrus fruits (oranges, lemons, limes and grapefruit)

Protein: Meat: lamb and wild game meats such as venison
Beans/legumes: all beans and legumes, except soy and peanuts. Check labels of canned beans, dips and soups for sweeteners, spices and additives (Brand: Taste Adventure dried refried beans and split pea soup). Do not eat canned beans with chemical additives (EDTA)

Vegetables: All vegetables except tomatoes, eggplant, peppers, potatoes, and corn

Nuts/Seeds: All nuts and seeds except peanuts

Oils/fats: All oils except peanut oil, corn oil and soybean oil

Sweeteners: Maple syrup (pure) and brown rice syrup

Beverages: Water (plain, mineral or sparkling), rice milk (plain or vanilla – check labels for ingredients, gums are allowed but barley malt or corn syrup are not allowed), all fruit juices except citrus juices are allowed and all herbal teas are allowed

Condiments: All condiments are allowed except for chocolate, tomato products (catsup), pepper products (Tabasco, hot peppers), and vinegars that contain malt or other ingredients requiring elimination. Black pepper is allowed. Check all condiments to make sure that the ingredients are allowed.

Elimination Diet Guidelines

1. Do not eat any food that you suspect is causing symptoms even if it is on the list of acceptable foods.

2. Use only those foods allowed unless you check with your health practitioner. READ LABELS! “Flour” usually means wheat flour, “vegetable oil” may mean corn oil or soybean oil, casein and whey are dairy products, and potato and soy flour is in some gluten free foods.

3. Withdrawal symptoms may occur during the first few days or week on the diet. Some or all of your symptoms may increase temporarily. You also may experience symptoms that you do not usually experience. The symptoms usually subside within 10 days. The following may help you feel better: drinking at least 8 glasses of water a day, buffered vitamin C, baths with Epsom salts or baking soda, naps and mild exercise such as walking.

4. The elimination diet may be followed for up to 4 weeks. When you have had 5 days in a row, without symptoms or your symptoms have decreased you are ready to challenge.

5. If no improvement occurs in 4 weeks, then the food substances were probably not the cause of your problem and you can gradually return to a normal diet.

HOW TO CHALLENGE

Start: Begin challenging when you have been on the elimination diet for at least 2 weeks and when you have had at least 5 days in a row without symptoms or at least your symptoms have decreased.

Challenge: Challenge one food or food group at a time, eating the recommended amount of food for 3 days in a row. For instance if you are challenging dairy you should have a glass of milk three times a day for three days. Try to use the purest form of the food possible. Cream of wheat is a better choice than bread when testing wheat for instance in order to ensure that the problem is the wheat in the bread and not the yeast or any other additives.

Stop: If symptoms occur, stop the challenge. Do not start the next challenge until you have had 1 full day free of symptoms.

When you challenge, keep a record of both your physical and behavioral symptoms.

Be patient, reactions can take up to 48 hours to begin. If you hurry your challenges, you are likely to end up getting confused and having to start again. If a reaction is doubtful, wait until the end of the challenge period and repeat the challenge to confirm a reaction.

Food Challenges: When challenging individual foods, eat one serving three times a day along with the elimination diet foods. Challenge for at least three days.

Occasionally some patients will have severe “anaphylactic” reactions to a food they are challenging. If you experience extreme symtpoms such as shortness of breath, sensation of your airway closing, swollen tongue or lips, redness or swelling of your entire body, or any other symptoms of an urgent nature do not hesitate to call 911. These symptoms can come on quite suddenly and it is better to be safe than sorry.

Meal Planning
Breakfast Ideas
• Mochi with cashew butter, peeled pear or apple
• Rice toast with cashew butter, pear
• Rice cereal and rice milk
• Rice pudding with soy milk

Lunch and Dinner Ideas
• Lamb, rice and green beans
• Lentil soup and rice crackers
• Cabbage soup and rice bread toast
• Beans and rice, lettuce salad
• Rice cakes with cashew butter, celery sticks
• Lamb, cabbage and rice soup
• Lettuce salad with cashews, celery, shallots and mung bean sprouts
• Rice pasta with parsley and green beans
• Bean soup and rice cakes
• Split pea soup and rice bread toast

Helpful Hints:
Eat as much as you want.
Add cold pressed oil to vegetables and rice for flavor and calories.
Read a good book (not a cookbook!)

RECIPES

Combination Cereals

Hearty Morning Cereal
1/2 cup amaranth
1/2 cup millet
1/2 cup teff
1/4 cup cashews

Sweet Rice Cereal
1 cup brown rice
1 cup sweet brown rice

Cashew Millet Cereal
1 cup millet
1 cup brown rice
1 cup cashews

Millet and Quinoa Cereal
1 1/2 cup millet
1 cup amaranth or quinoa

Place all grains and nuts in a fine strainer; rinse and drain. Toast grains in one of two ways:

Oven toasting:
Preheat oven to 350? F. Spread grains on a cookie sheet and toast in oven until they give off a nutty aroma (12-15 minutes).

Skillet toasting:
Place washed grains in a large skillet on burner and toast on medium heat, stirring constantly, until grains give off a nutty aroma (5 – 8 minutes).

Let toasted grains cool and store in sealed container. You can toast a big batch of several different grains at one time and store them in separate jars.
For the best nutrition, grind grains just prior to using in a small electric grinder or food processor. Once a grain is ground it begins to lose nutritional value within 24 to 48 hours. Store the whole toasted grains in labeled, sealed containers and grind the amount you need before cooking.

To cook ground grains into cereal use 1/3-cup ground cereal and 1 cup water per person. Combine cereal and water in a pot; bring to a boil. Reduce heat to low and simmer, covered, for 10-12 minutes. Using a flame-tamer or heat deflector on the burner while simmering the cereal helps prevent scorching or sticking.

Top plain cooked cereal with a little fruit sauce topping.

Amaranth Breakfast Cereal
1 cup amaranth
2 cups water
1 pear, peeled and chopped

In a small saucepan, bring the amaranth, water and pear to a boil. Lower heat to simmer, and cook for 20-30 minutes, or until all water has been absorbed. Garnish cereal with maple syrup, vanilla or rice milk.

Rice Waffles
2 cups rice flour
4 tsp. baking powder
2 cups rice milk
3 tbsp. safflower oil

Sift the dry ingredients together. Add the milk and oil gradually, stirring the mixture constantly until smooth. Bake in a hot oiled waffle iron. Serves 4

Rice Pancakes
1/2 cup ground cashews
1 1/2-Cup amaranth, quinoa or rice flours 1 1/4-cup water
1 tsp. baking powder 2 tbsp. oil

Combine dry ingredients, mix well. Combine liquid ingredients in small bowl, mix well. Stir into dry ingredients. Cook pancakes on preheated, un-greased, non-stick griddle or fry pan. When bubbly and brown, turn. As batter thickens, add water, a tablespoon at a time to keep cakes thin.

Minestra
1 head cabbage, chopped
3-4 cloves garlic
2 tbsp. sunflower oil
16 oz can white beans, drained

In a large pot, steam cabbage with a small amount of water. Cook until soft. Remove cooked cabbage from pot and add oil and garlic. Sauté garlic for 2-3 minutes. Add the cabbage back to the pot with enough water to cover the cabbage by 1 inch. Add bean to cabbage and let cook for 30 minutes on low heat. Add salt to taste.

Nutty Drizzle (serve over grain, vegetables or pasta)
1/4 cup cashew butter
1/3 cup water

Place all ingredients in a small saucepan on low heat. Stir with a whisk until mixture is smooth and warm. Serve over your favorite grain, vegetables or pasta.

Quinoa Pilaf
1 cup quinoa
1/2 cup red lentils
1/4 cup chopped parsley
3 cups water

Combine all ingredients in a medium saucepan on high heat. When quinoa comes to a boil, lower heat to simmer and cook for 20 minutes. Fluff with a fork. Option: This mixture can be eaten warm as is or cold as a salad with added chopped vegetables.

Lentil Stew (6 servings)
1 lamb leg bone or 4 oz lamb blade steak, trimmed of fat and chopped (optional)
2 tsp. canola oil
1/2 green cabbage, chopped
6 cloves garlic, coarsely chopped
2 cups green lentils, washed and checked for stones
chopped parsley

Heat canola oil in large saucepan over medium-high heat. Add lamb bone or steak (optional). Sauté until brown on all sides. Add cabbage and garlic. Sauté until soft and just beginning to brown. Add lentils and water. Bring to a boil. Turn heat to low and simmer with a lid on until lentils and lamb are very tender, 1-2 hours. After cooking, add parsley to taste.

Falafel
3-4 cups cooked garbanzo beans
5 cloves minced garlic
1 cup parsley
2-3 tbsp. safflower oil
3-4 tbsp. water
1 tsp. cashew butter
garbanzo bean flour

Mix all ingredients in food processor except the flour. When smooth, add flour until a thick batter/thin dough consistency is reached. Fry in oil in skillet until browned/crisp on both sides. Top with tofu dressing.

Black Bean Garlic Stir Fry
4 cloves garlic, minced
chopped vegetables (cabbage, scallions, leeks, celery, green beans)
chives and parsley, to taste
2 cups cooked black beans
4 cups cooked rice

Sauté garlic in a wok or large skillet. Add chopped vegetables and sauté until soft. Add chives and parsley and black beans and cook until heated thoroughly. Serve over rice.

Bean Dip
2 shallots
1/2 cup chopped leeks
2 cloves garlic, minced
16 oz cooked beans (Garbanzo, black, kidney or white)
1 tbsp. cashew butter
3 tbsp. chopped fresh parsley
1 tbsp. oil

In a small skillet, heat oil on medium heat. Add leeks, shallots and garlic. Sauté for 5-10 minutes or until leeks are soft. While vegetables cook, add remaining ingredients to a food processor. When vegetables are cooked, add to bean mixture in food processor. Process until all ingredients are well mixed and texture is creamy. Allow to cool before eating.

Split Peas and Rice (serves 4)
3 tbsp. oil 2 cups brown rice
1 leek chopped 6 cups water
1 clove garlic minced 1 cup yellow split peas
2 tsp. chopped chives
2 tsp. chopped parsley

In a large heavy pot, heat 3 tbs. oil and sauté leeks, garlic, chives and parsley until leeks are tender. Stir in rice and cook for 5 minutes or until rice begins to turn white. Add water and bring to a boil. Reduce heat and cook covered for 20 minutes. Add split peas to the cooking rice and cook 30 minutes more.

Split Pea Delight
1/4 cup dried green split peas
1/4 carrot, sliced
1 1/4 cups water

Wash peas and scrub carrot. Put peas, carrot, and water in a small pan; bring to a boil. Reduce heat and simmer, covered, for 20-30 minutes. Puree in a blender.

Bean Salad
2 cups cooked beans (lentils, black, kidney, chick peas)
1/2 cup celery, chopped
1/2 cup parsley, chopped
2 shallots chopped
2 cloves garlic, minced
1-2 tbsp. oil

Combine the beans and chopped vegetables in a large bowl and toss until well mixed. Add oil and salt to taste and mix until beans and vegetables are evenly coated.

Rice Pasta and Vegetables
1 package rice pasta cooked according to package directions
2 leeks, chopped
3 shallots, chopped
2-3 cloves of garlic, minced
2 tbsp. fresh parsley, chopped
2 tbsp. fresh chives, chopped or 2 tsp. dried
2 tbsp. safflower oil

Heat oil in a skillet over medium heat. Add leeks, shallots and garlic and sauté for 5-7 minutes until leeks are soft. Add fresh parsley and chives and cook 1 minute longer. Remove vegetables from heat. Add rice pasta to vegetables, mix well. Add salt to taste.

Rice Salad
4 cups cooked brown rice
1 cup celery
2 tbsp. fresh chives
1 cup chopped red cabbage
1 cup chopped parsley
1/3 cup cashews
2 tbsp. oil

Toss brown rice with chopped vegetables and cashew nuts until evenly mixed. Add oil and salt to taste. Optional: add 1/2 cup to 1 cup canned beans or lentils.

Rice Pudding
* this recipe can be made with cooked leftover rice or uncooked rice
1 cup cooked rice
1 cup rice milk
1 tsp. vanilla

Place cooked rice in a pan with the rice milk. Heat on medium heat until most or all of the rice milk has been absorbed. Remove pan from heat. Add vanilla. If consistency is too hard, add more rice milk and return to stove.

To make this recipe with uncooked rice, add I cup uncooked rice with 2 cups rice milk and 1 cup water. Cook like ordinary rice. When rice is cooked, add vanilla.

Millet and Pears
1 cup millet
2 cup water or rice milk
1 pear, peeled and chopped

In a pan, bring millet, water and pear to a boil over high heat. Lower heat to simmer and cook for 30 minutes. remove from stove top. Mix well. If desired, add some rice milk for a creamier texture.

Fruit Sauce
Use 1 cup water per 1/4 cup cut-up pear or apple. Peel and slice the fruit. Place cut-up fruit and water in a pot; bring to a boil. Reduce heat and simmer until the fruit is tender and water has cooked off (about 15 minutes). Puree in a blender.

If you are in need of support while on a food elimination diet feel free to leave your questions or challenges in the comments section. If you have a favorite tip or recipe for those on this diet please attach it as well for all to enjoy!

Just a note: Next month we’ll be focusing on food allergies – so stay tuned!

~Dr. Nicole Sundene

Read more articles on allergies

References: Food Allergies and Food Intolerances

©KitchenTableMedicine.com, LLC ™

The Sensitive Chef Cookbook

By Bobbie Laing

Living with food allergies can be a frustrating way of life for many people.

In our world of instant everything, from Hamburger Helper to that pre-seasoned chicken that looks so tempting in the frozen isle of the grocery store, it is harder than ever to make healthy choices for our families.

Much less having to factor in what allergens may be lurking inside these foods.

The author’s own experience with severe food allergies and sensitivities, as well as having a daughter with Celiac Disease, led her on this quest to find food that was not just safe for herself and her family, but also delicious.

In the book are everyday recipes, as well as ideas for food on the go when traveling or dining out. She also gives valuable tips on how you may be able to continue to dine at some of your favorite restaurants.

In the introduction to the book, author Sharon D. Morse tells of her sudden and nearly fatal experience with a severe allergic reaction to a tree nut:

A few years ago, I nearly died from anaphylactic shock after ingesting a small piece of a tree nut. That reaction triggered many underlying sensitivities and allergies. I became sensitive to many foods and anaphylactic to peanuts, tree nuts, and other common allergens. Needless to say, I had a long road ahead of me in just trying to figure out what I could and couldn’t eat. After several accidental anaphylactic reactions, I had to be very careful and not take ANY chances with my choice of sustenance.

I have literally spent countless hours in the kitchen, pondering over recipes, creating new recipes, and doing research on food allergies and sensitivities. After hundreds of hours of testing and retesting to make delightfully tasty recipes, it is really a delight to me to make available The Sensitive Chef cookbook.

In The Sensitive Chef Cookbook, you will find delicious alternatives for many of your favorite dishes. This book is a great resource for people with food allergies and other disorders that require that they eliminate many common foods and ingredients from their diet.

The book contains over 100 recipes that are Wheat-Free, Gluten-Free, Nut-Free, and Shellfish-Free, that outshine the competitors with dishes that are even better than their original counterparts.

The recipes include delicious entrees such as Chicken Enchilada Pie, Beefy Stew, and Luscious Lasagna.

Just to name a few! In addition to these, there are some wonderful looking quick breads & muffins, yeast breads, desserts, cookies, & candies as well as Vegetarian recipes like Chow Down Chili Burgers, Hearty Chili Con Queso, Super Beans, and Fresh (Raw) Pasta Sauce.

No matter what allergic or sensitivity issues you face, eating healthy, safe, and delicious food is important to you and your family. Books like The Sensitive Chef Cookbook can make that challenge a little easier.

Contact us if you would like your book considered for our book club.

Also check out our Amazon bookstore for more fantastic healthy book recommendations!

©KitchenTableMedicine.com, LLC ™

Japanese Prawn and Noodle Salad Recipe

Prawns are a delicious, healthy light protein choice.

Try pairing them with veggies for lunch and keep the carbs “slow” for optimal energy at the office or while chasing kids around all day.

Today’s healthy recipe is brought to us by my friend Zesty of ZestyCook.com. Visit his website for more whole food recipe ideas.

Ingredients

• 150 g Japanese noodles or Chinese
• 6 Cups Mixed Greens
• 2 Cloves garlic; crushed
• 1 Red pepper; deseeded and cut into thin strips
• 4 tb Brown rice vinegar
• 3 Tbsp. Coconut Milk
• 1 Tbsp. Fresh root ginger grated
• 2 Tbsp. Soy sauce
• 2 Tbsp. Sesame seeds toasted (1oz)
• 2 tb Sunflower oil
• 1 Lb. Prawns

Method

1. Place the cooked drained noodles in a salad dish and chill.
2. In a small bowl add the the rice vinegar and soy sauce. Leave for 10 minutes.
3. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2 minutes and add the red pepper.
4. Add Prawns to the hot pan and cook for 1 minute.
5. Add coconut milk and allow to thicken. Then cool slightly.
6. Combine the vegetables with the noodles and add the rice vinegar and soy sauce directly to noodles. Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp.
7. Chill for 30 minutes before serving.
8. Toss with mixed greens.

Delicious served as a light lunch or as part of an oriental meal.

Zesty Tip: When dressing a salad, place the dressing in the bottom of the bowl and the greens on top of them and gently toss with a pair of tongs just before serving. This will prevent damaging the greens.

More Zesty Recipes:
The Healing Power of Cauliflower
Sauteed Spinach Recipe

©KitchenTableMedicine.com, LLC ™

The Healing Power of Thanksgiving

Contrary to popular belief Thanksgiving Dinner is actually quite healthy.

When we remove all the notorious “white foods,” such as white refined flours, sugars, and other carbohydrates devoid of nutrients we are actually left with a very colorful whole food fare.

Of course you should never try a new recipe while entertaining, but I have given each popular dish a “whole foods makeover” so that you can try a healthier option next time. There should be a next time–in just a few weeks. We should try to eat a turkey dinner more than once a year! Baking a whole turkey is a fantastic healthy and frugal way to optimize your grocery budget, and turkey is the hottest trend this winter. Plus it just makes the house smell good. I freeze carcasses until I have enough to make into a great turkey wild rice soup.

Here are the top eight superfoods found in our traditional American Thanksgiving spread.

1. Turkey

Renowned for its high tryptophan content, turkey has the potential to lift our mood and/or make us sleepy. It really depends on how we choose to pair up the amino acids in turkey. When turkey is consumed in conjunction with refined carbohydrates found in mashed potatoes or dinner rolls, the tryptophan converts to serotonin, and in low light conditions the excess serotonin converts in to melatonin, the nighttime hormone that makes us feel sleepy. Serotonin gives you that good “Turkey Buzz” and Melatonin is what sends you straight to the couch for a nice nap. If you are depressed you should work turkey, cottage cheese, and salmon in to your weekly rotation so you can benefit from my other favorite high tryptophan foods, or you can also just try some 5-HTP.

When we eat turkey in the absence of carbohydrates the amino acids that increase energizing catecholamines are able to cross the blood brain barrier and the result is an energized good mood. If you aren’t a breakfast person try a bit of salmon, cottage cheese, or turkey to start your day, support your adrenal glands, and keep you energized until lunch.

Turkey Makeover: Hold the butter, skip the stuffing and go straight for olive oil and lemon as your poultry flavorings of choice. If you bake your turkey at 320F you will be well below the smoking point of olive oil.

Stuffing the cavity of the turkey with whole lemon halves will also give the turkey a “salty flavor” so you can use the least amount of organic sea salt necessary. Stuff some garlic cloves and thyme under the skin of the turkey, and in the cavity along with the lemons.

Medical geeks like me can get crafty and inject herbal seasonings mixed with your basting solution of olive oil and lemon straight in to the meat with syringes (yes you can buy meat syringes at the store too.) Then just baste and bake as usual. Salt and pepper your turkey mainly on your dinner plate, not in the oven. Salt always loses flavor as it cooks and the best flavor comes from that final sprinkling. Salting your meat while cooking also dries it out, so really it is not just healthy but smart.

To benefit from the tryptophan in turkey don’t over do it with your carbs….that is unless you are heading straight to bed! To boost your mood opt to pair your turkey with the “slow carbs” found in fruits and veggies. Skip the dinner roll and the mound of mashed potatoes.

If you are adventurous, you can also go outside for a little walk after you eat your turkey to stay energized. The full spectrum light will prevent the melatonin formation that makes us all so sleepy.

The moral of the turkey story is that tryptophan converts to serotonin which makes us happy, and in the presence of excess dietary sugar and darkness serotonin converts to melatonin, and melatonin makes us drowsy. That is why all of us in Seattle are so darn tired all the time and left with no choice but to hang out at Starbucks or stare at a light box.

Got that? Fabulous. Moving on.

2. Thyme

Did you ever wonder where that traditional flavor of Thanksgiving came from? You may not know if you haven’t ever prepared the meal. That certain flavor comes from the herb thyme that we traditionally use to flavor our stuffing. Thyme is a fantastic healing herb as it is antibacterial, antiviral, and antifungal just like most of it’s relatives in the “laminacea” or mint family.

Thyme is used in making “Listerine” mouthwash, or at least it traditionally was. The aromatic oils in thyme are also fantastic for indigestion, no wonder this is the key point herbal medicine of our great American overeating day!

Stuffing Makeover: Just lose the stuffing! Stuffing although delicious is one of the biggest calorie mongers on the menu. If this is your favorite thing you will need to cut back somewhere else on your plate. The trend of white bread went out with eating McInflammation. The new America is a whole foods America.

Whatever you do, please don’t bake your stuffing inside the turkey, this makes it that much more fattening, and sets people up for food poisoning if not adequately cooked through. You HAVE to check the temperature of your stuffing AND your turkey.

Instead try a stuffing in your crockpot of brown rice or quinoa, thyme, raw nuts and seeds, dried fruit, garlic, and your favorite stuffing spices instead of the traditional white food fest. At least experiment with healthy stuffing alternatives for your non-holiday feasts. I will allow everyone to eat stuffing one day a year on my whole foods diet. If you can “just say no to stuffing” then you get bonus points and will immediately benefit by feeling good about yourself and not overstuffed from stuffing.

3. Cranberries

Delicious and healthy antioxidant rich fruit that fight aging, inflammation, and bladder infections.

Why are berries all the latest rage? In my Mangosteen Scam tirade I discussed that all deeply pigmented fruit skins are high in antioxidants. From a botanical standpoint the plant smartly creates these antioxidant polyphenols known as “proanthocyanins” to protect the skin of the fruit from the sun. The fruit cannot use sunlight to produce energy in the manner that the leaves of the plant do, so the antioxidants are “nature’s sunscreen”. Without their protective antioxidants, berries would shrivel and burn under the sun’s harsh rays.

The ingenious antioxidant protection devised by the plant also kindly protects us from the free radical damage that results from the reactive oxygen species we are constantly exposed to in our polluted stressful environment. The skin, eyes, and blood vessels are especially protected by the proanthocyanins in berries.

Most people know that cranberry juice is good for bladder infections. E. coli, the bacteria that causes most bladder infections is unable to adhere to the lining of the bladder thanks to cranberry.

What most people don’t know though is that there is not a therapeutic cranberry juice out there that really tastes that good! If you are drinking a “delicious” glass of cranberry juice every day then you are probably not doing much to prevent a bladder infection. You should read the label because you are probably drinking a delicious glass of high fructose corn syrup(HFCS) and food coloring.

When shopping for cranberry juice, be sure to read the label and purchase only 100% pure cranberry juice. The HFCS juice trend faded out in the nineties. And a cranberry juice loaded with grape juice, apple juice or heaven forbid high fructose corn syrup is simply not going to be effective for preventing disease or bladder infections. To make cranberry juice more palatable, mix with 50% pure blueberry juice. Blueberries are also fantastic antioxidants that prevent bladder infections and aging.

Cranberry Sauce Makeover: Try experimenting with healthier natural sweeteners like agave, brown rice syrup, and stevia for homemade cranberry sauce. Adding a bunch of refined sugars and other refined pollutants to cranberries defeats their protective healing purpose.

4. Yams

Because of the beautiful orange and yellow pigments, yams, sweet potatoes, and even that delicious pumpkin pie are all a rich source of beta carotene and other important carotenoids that prevent cancer and support a healthy immune system.

Yellow and orange foods are particularly protective to the lungs, reproductive system, and eyes.

No, carrots probably don’t improve your vision, but the carotenoids in them have been shown to be protective and preventative for both cataracts and macular degeneration. So they may not perfect your vision, but they will prevent its degeneration. Certain antioxidants have affiliations for certain tissues in our systems. Be sure to eat something yellow and orange every day, and I’m not talking about circus peanuts! Eating by the rainbow is the diet for the new millennium. If you are struggling with this new trend you may need to grab my favorite Whole Foods Multi that just happens to be “Buy One Get One Free” right now.

Yam Makeover: Lose the marshmallows! Marshmallows are completely out of style. Less is more now. “More is more” went out five years ago, and for some of us a few months ago when the stock market crashed. Try your traditional whipped yam recipe without the marshmallows. Garnish with pecans instead, or just let them stand alone as the amazing super food they are. Try healthier sweeteners in your candied yam recipe like brown rice syrup, agave, or stevia and flavor with cinnamon, nutmeg, allspice, or pumpkin pie spice.

Baked yams as pictured are delicious and simple! Try roasting yams in the oven at 350F 30-40 minutes until fork tender. You can also steam yams till tender, drizzle with olive oil and give a sprinkle of sea salt for a regular dinner side dish. The peel of vegetables is where all the nutrients and fiber lies. Buy yams organic if you are going to eat the peel since they are a root vegetable. All root vegetables are naturally riddled with pesticides as they absorb and concentrate them from the soil. But, since yams and sweet potatoes are dirt cheap, they are worth the extra splurge. Everyone that is “cool now” is eating yams and sweet potatoes, so hopefully that includes you.

For a healthy wheat free “sweet potato pie” scoop out freshly baked sweet potato just like what is pictured here, sprinkle with pumpkin pie spice, drizzle with honey, and top with shredded coconut! Without the pie crust you have earned the calories to add a small dollop of your favorite organic vanilla ice cream. It sounds weird, but it is truly delicious. Who has the time to bake an entire pie anyways when you can just toss a couple sweet potatoes in the oven? Isn’t healthy easy? That is why it is so stylish.

5. Green Beans

Green beans are loaded with fiber, beta carotene, B-vitamins, calcium, and potassium. Eating any beans are a fantastic diabetic trick for lowering the glycemic load of a meal. Beans truly are the “magical fruit” for a reason. Now eating too many beans may not make you too popular, but at least they will make you more attractive and youthful and trim your waist line.

Green Bean Makeover: Lightly steam your green beans, they are done when they turn bright green, don’t boil them in to a nutrient devoid lifeless brown mess. We just don’t boil vegetables anymore. If you boil them you should drink the water too as that is where all the vitamins go. It is just wrong on so many levels, and the kind of thing that only belongs in the “worse dressed” section of the tabloids. Canned green beans went out with acid washed jeans. Always opt for fresh or frozen before grabbing for cans.

I don’t mean to sound bossy, but you have to lose the white canned cream of mushroom soup garbage, and dress your beans with olive oil or your favorite olive oil based salad dressing. If you have to defy me and use a cream based soup then grab an organic one, as most cheap soups are the worst of the worst processed food fests.

Now add carmelized REAL onions, not those fake canned crunchies that were SO 1981. It is important that you keep up with the latest trends. Almond slivers should be RAW to maximally benefit from the cancer fighting phenolic acids and healthy fats, and of course that also is the stylish thing that everyone else is doing. Especially celebrities. This is how celebrities eat on their “designer diets” so if you want to send me a thank you check you are welcome to make a donation.

6. Mashed Potatoes

If you keep the peel on the potatoes before you mash them, then I will give you permission to eat them.

Potatoes get a bad wrap because we don’t eat the peel. Buy organic potatoes and mash them WHOLE. The peel of the potato contains fiber, vitamin C, thiamin, and potassium.

Some people with arthritis don’t tolerate potatoes well, if you have arthritis, potatoes and foods in the solonacea family like eggplant, peppers, onions, and so forth just may not be the right choice for you.

Mashed Potato Makeover: There are a few great makeover tricks you can implement to freshen up a rather dead ugly lifeless food like mashed potatoes. Definitely stand by ready and loaded with your garlic press and press about a clove per large potato. Garlic supports the immune and cardiovascular systems. Garlic also prevents and kills parasites.

I always add cottage cheese to my mashed potatoes to give them that creamy consistency, this protein bump also decreases the glycemic load for dieters, and diabetics. Cottage is also rich in mood boosting tryptophan. Remember we have to eat protein, and fiber with EVERY meal to prevent diabetes, blood sugar crashes from hypoglycemia, and obesity. Plus all the cool kids are doing it.

Try olive oil instead of butter, try adding some steamed arugula or spinach in at the end to create a gourmet effect, and if you HAVE to have that buttery flavor from organic butter (please don’t EVER use margarine if you learn anything from my nags. Please just go throw out your tub of margarine in the garbage where it belongs, and never buy it again, or any other hydrogenated oil product that serves no other biochemical purpose in life but to rapidly age you, clog your arteries, and make you unnecessarily fat. We want to be the least amount of fat right? Your body can’t use margarine so it converts it to fat storage…) just add some low fat buttermilk in lieu of regular milk if you must do dairy and NEED that butter flavor. Sprinkle with sea salt and organic pepper. Enjoy!

7. Minced Meat Pie

Are you terrified of minced meat pie? Well most of us are, until we discover that modern “minced meat” is just a fruit sauce made of dates and other dried fruits and not some leftover cafeteria meat concoction.

Well the beauty of this is that dates, figs, prunes, apples, and most dried fruits score high on the ORAC, meaning they have extremely high free radical fighting potential. Antioxidants=Anti-aging. Memorize that. Aging isn’t just about vanity and outer appearance. Your organs and blood vessels are aging on the inside as we sit here. If it doesn’t look good on the outside it doesn’t look good on the inside either. True beauty is an inside out job. Eat more antioxidants to prevent disease and you will be rewarded with a continuously youthful glow.

Let me be the first to announce that Minced Meat Pies are now the HOTTEST trend for fall. Don’t worry they only show up on the whole foods runway once every 50 years.

Minced Meat Makeover: Opt for a whole grain crust and use organic butter rather than margarine (heaven forbid.) If you really want to impress those avoiding gluten with your gourmet skills, you can add a dollop of your favorite organic minced meat filling to half a sliced date and top with a splash of real whipped cream. Dates are also delicious stuffed with various nut butters, and chocolates as I just recently learned from RN, Rod Newbound.

8. Red Wine

“Yes! Dr. Nicole says I can have a glass of red wine!” Just remember that is only ONE to two glasses of red wine–max. That is one drink per day not per hour–and no you can’t save them all up for the end of the week. It just doesn’t work that way. The benefits of the cancer fighting, anti-aging polyphenols in red wine known as resveratol go down as you burden your liver with alcohol. As with everything, moderation is key. Even too much water will kill cause hyponatremia and kill you.

Red Wine Makeover: Remember that one glass is better for you than the entire bottle. Opt for an organic alternative like our Kitchen Table 2008 Favorite, Badger Mountain. Remember to never drive while you are drinking. The most stylish people always have a driver…er…cab driver. Even one glass of alcohol impairs your judgment enough to put an end to your happy holiday–or worse yet–someone else’s.

Please always be considerate to the safety of others when imbibing during the holiday season.

Hope you all have a Happy AND Healthy Thanksgiving! Have fun wowing all your friends and family with this questionably boring kitchen table talk of the Thanksgiving superfoods and how to give them makeovers. Let me know if you manage to pull it off and keep them interested! Feel free to share any of your healthy Thanksgiving recipe tips in the comments section.

Thanks much for sharing my whole foods tips with your friends and family.

~Dr. Nicole Sundene
Naturopathic Physician

References: Medical Nutrition from Marz by Dr. Russell Marz, Medical Herbalism by Hoffman

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The Healing Power of Cauliflower
The Healing Power of Music
The Healing Power of Positivity
The Healing Power of Mexican Food
The Healing Power of Stinging Nettles

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