Friday, September 7, 2012
Cocktail Bodega
Cocktail Bodega opens with booze-infused juice and smoothies
(Photo: Cocktail Bodega)
If there’s one thing we’ve learned from peeking in the fridges of some of the wellness scene’s biggest names, it’s that even the fitness glitterati indulge sometimes.
So for those who like their kale shaken or stirred with vodka, Cocktail Bodega will open this Thursday serving liquor-blended smoothies ($11) and spiked fresh-squeezed juices ($10). The prices, you’ll notice, aren’t much higher than the typical juicer beverage without the booze. Go figure.
The Lower East Side spot (open 11:00 a.m. to 4:00 a.m.) is the brainchild of Matt Levine and Michael Shah, the guys behind Page-Six fave, Sons of Essex.
On the menu we spied “The Gin Hulk,” which mixes Hendrick’s Gin with apple, cucumber, lemon, and spinach juices, and “The Bodega Cleanse,” a smoothie of Absolut Pears, agave nectar, anjou pea, aloe, kale, kiwi, and flaxseed.
No, these will not give your digestion a break or boost your alkalinity, but it’s further proof that healthy cocktails are taking off in this town… —Sharon Feiereisen
Cocktail Bodega, 205 Chrystie Street, at Stanton, Lower East Side, www.cocktailbodega.com
Thursday, September 6, 2012
OverRated – Health Foods
Interesting article by iVillage about the seven most over-rated health foods.
It would seem that the inability to get hold of fresh acai berries means that they are often lower in antioxidants than their humble alternatives – blueberries, pomegranates and red wine.Goji berries are another trending health food but research claims that blackcurrants could actually be just as effective, if not better.
Yoghurt – rich in probiotics but full of dairy and all the different hormones that a cow may have been fed.
Smoothies – Avoid the pre-packaged ones which contain refined sugar but remember that even the home made variety will be full of the sugar that fruit contains so not necessarily low in calories
Wholewheat bread and pasta – If the wheat used to make these has been refined and processed, it will have had most of the natural goodness sucked out of it. There are also a variety of studies which say that the strain of wheat used today is responsible for a lot of our ailments and should be avoided at all costs in all its forms. Even if you substitute oats, barley and millet, you are still looking at issues with gluten.
Granola or Muesli – Again, you should avoid the pre packaged commercial versions which will contain sugar and other refined additives and make your own with oats, seeds and nuts.
Vitamin fortified drinks – The pre packaged versions will mostly use synthetic vitamins and will be full of refined sugar too. Not such a healthy option as they may be advertised.
FLO LIVING
I'm writing you to let you know about an amazing video summit that Iʼm a part of thatʼs airing September 10th - September 22nd, 2012:
There are 12 topics with 14 world renowned female speakers that you can listen to for FREE over the course of the 2-week video summit! There is also a whole list of free bonus material youʼll have access to just for attending.
Do any of these resonate with you? If so, youʼll definitely want to attend this summit!
“I want to learn how to have natural and glowing charisma.”
“I want to discover how to create more freedom for myself.”
“I need help losing weight without restricting myself.”
“I am a mother, and I want to develop my nurturing side.”
“I am a strong woman, but I need a guide to unlock my true feminine self.”
“I want to love myself naked!”
The summit will take place over 2 weeks, and will cover these 12 secrets: -Truth with KC Baker
-Functional Femininity with Andrea Nakayama
-Mothering with Jessica Drummond and Heather Chauvin
-Pleasurable Weight Loss with Jena la Flamme
-Vulnerability with Meggan Watterson and Michelle Fetsch
-Intuition with Carey Peters
-Delight and Desire with Alisa Vitti
-Love and Attunement with Christine Arylo
-Lady Parts and Body Parts with LiYana Silver
-Inner and Outer Prosperity with Kate Northrup
-Compassion with Debbie Phillips
-Authenticity and Freedom with Nisha Moodley
You can listen to all 14 speakers for FREE, and you can upgrade to receive mp3 recordings, video downloads, transcripts, and more, so you can listen at your leisure!
The summit videos will air at 7:00pm EST (east coast USA) and will be live for 24 hours.
Check out the website for more details!
TO SIGN UP FOR THE SUMMIT, click here: http://bit.ly/O5WDzx
I will be speaking on September 17th, and I look forward to having you join us for the summit!
To your lovely lady parts,
Alisa
Wednesday, September 5, 2012
The Salt Within
Five "healthy" foods that deliver more salt than you think
Not cute. Salt is one of the few foods that you'll literally wear the next day if you've gone overboard (a puffy face don't lie, honey). And while it may be simple enough to manage your midnight pizza intake (sober, at least), it's not so easy to avoid sodium in everyday foods.
The Skinny on Sodium
So why care about salt? In large quantities, sodium attracts and retains water, leading to increased blood volume, which requires more energy from your heart to move blood through your body. This increases pressure in your arteries and can lead to heart attack or stroke. According to the New England Journal of Medicine, the US could prevent 44,000 deaths annually if Americans reduced their salt intake by three grams per day (that's only about half a teaspoon!). And the reason those skinny jeans don't fit? High-sodium diets can lead to bloating and weight gain.
But don’t throw out the salt shaker just yet. Zero-sodium diets are impractical and potentially dangerous, since sodium maintains your body's fluid balance, transmits nerve impulses and plays a part in the contraction and relaxation of muscles. In other words, your body needs some salt to function.
What about sea salt? Isn’t that healthier? Sea salt, albeit less processed and without added iodine, has the same nutritional composition as table salt, and both are bad for your health in large quantities.
The “Healthy” Five
You're not dumb. You already know which junk foods are crazy high in salt. But even if you avoid the obvious culprits, the sodium in our “healthy” foods can add up. Here are five foods that pack a surprising amount of salt in a tiny serving:
Soup
Whether it comes in a can or a carton, even the healthiest of vegan soups (split pea, vegetable, lentil) usually contain large amounts of added sodium for flavor. Your favorite brand of vegan butternut squash soup from Whole Foods, for example, has 460 mg of sodium per one-cup serving. But the real kicker? We often eat more than one serving of soup at a time, so you can take that sodium number and double it to get an accurate idea of how much salt you're really slurping up.
Still want all the amazing benefits of soup (filling, high in nutrients, low in calories) without the damage? Just look for low-sodium versions in stores. Cooking from scratch? Start with half the recommended salt in a recipe, then taste the soup and add salt slowly until you like the taste—you may be surprised at how much you save.
Pre-Seasoned Rice/Noodles/Grains
Who doesn’t love garlic quinoa or a miso noodle bowl? These convenient side dishes are handy when your ass is in a hurry, but they’re often loaded with salt to mask the “bland” taste of whole grains. Your favorite box of couscous? That’s probably got around 400 mg of sodium per serving (and we both know you can wolf down two servings like it’s your job). To cut down on salt, use half of seasoning packets and see if it suits your taste (or look for “low sodium” varieties in stores). Better yet? Make your own rice or quinoa in bulk and store it in the fridge so you've got a portable side dish for the week.
Meat Alternatives
Yes, you're being kinder to animals, the planet and your body by opting for that veggie patty instead of a bloody burger. But many pre-packaged meat alternatives are loaded with sodium for preservation and taste. Meatless bologna? That’s got 480 mg of sodium per serving. Vegan ribs? Try 620 mg per serving. For less salt, check out Amy’s Kitchen, which offers low-sodium versions of some of their vegan dishes.
Canned Vegetables
Yes, eat your veggies. But go easy on the canned crap. They're often loaded with salt. One serving of standard canned green beans has 540 mg of sodium! Check out the cans that say “no salt added,” and always pick all-natural versions (or organic, where available) to avoid artificial preservatives.
Non-Dairy Cheese
Nooo....not my cheese! It's true. The soy, almond, rice and tapioca alternatives can be super high in sodium. Check out the Lisanatti brands of vegan cheese, which have only 180 mg of sodium per serving.
Bottom Line
Even if you avoid the processed and pre-packaged stuff, reducing sodium in cooking can be a challenge. If you want to cut back without cutting flavor, ramp up your seasonings. Basil, cilantro, cumin, tarragon, rosemary and thyme will give you tons of flavor—sans sausage fingers.
Is salt an issue for you? How do you deal? Let us know in the comments section.
Lindsay Reinsmith, Contributing Writer
Lindsay is a writer, certified personal trainer and the founder and CEO of Kaeng Raeng, a vegan, gluten free meal replacement cleanse made in Palo Alto, CA. Originally a “meat and potatoes” gal from Texas, Lindsay now attributes her healthy lifestyle to ‘Skinny Bitch’ and trail running with her dog in the SF bay area. When she isn’t writing or helping others get healthy, you can find her volunteering for animal rescue, baking vegan cupcakes or cheering on the Stanford Cardinal football team.
Ingredients for Success: Stock the Kitchen
Fridge Essentials:
You may not want to or need to purchase ALL of the below ingredients, but here you will find a comprehensive list of foods to keep on hand for a healthy and more vibrant life. Mix it up. Some of the ingredients - especially the produce, may vary from week to week depending on your work, travel, and social schedule as well as your family's preferences.
Fresh Produce. An essential to healthier living is to eat more fruits and vegetables. A few staples include: lettuce, onions, red and green bell peppers, cucumbers, celery, tomatoes, carrots, spinach, mushrooms, lemons, apples, oranges, and berries.
Quick produce alternatives. If you never seem to get around to washing, cutting, and eating the fresh produce you purchase, then start filling your basket with healthy “fast food.” Pre-cut and pre-washed fruits and vegetables and cut varieties are now available. A few of those convenience produce items include: cherry tomatoes, pre-sliced carrots, baby carrots, pre-rinsed lettuce, pre-sliced mushrooms, steam in the bag vegetables such as broccoli, snow peas, sugar snap peas, and California Blend...just to name a few.
Additional foods to stock the fridge with:
Eggs
Liquid egg whites
Nonfat Greek yogurt. Greek yogurt can be an excellent, high protein, low calorie alternative to sour cream.
1% or skim milk (if you are sensitive to milk or dairy, then use almond, rice, or soy milk)
Reduced fat cheese
1% or non-fat cottage cheese
Wholly Guacamole 100 calorie packs
Laughing Cow light cheese spread
Organic butter (unsalted)
Light whipped butter such as Brummel and Brown Yogurt Butter Spread.
Turkey or center cut bacon. For a healthier alternative buy nitrate free.
Tofu Shiritaki Noodles
Salad dressings such as: Walden Farms Balsamic Vinaigrette (or other salad dressings of choice), Annie's Gingerly Vinaigrette, Buttermilk Ranch Dressing and Annie's Low Fat Raspberry Vinaigrette
100% Natural Fruit Spread
Sabra Hummus and single pack hummus
Rotisserie Chicken
Freezer Essentials:
A well-stocked freezer with vegetables, fruits, and lean meats will ensure you always have the foods on hand to whip up a healthy meal! Here are just a few recommended items to keep on hand.
Frozen vegetables such as green peas, edamame, broccoli, spinach, onions, stir fry blend, California Bend, Italian blend,
Unsweetened fruit such as blueberries, strawberries, blackberries (or a mix of all three), mango, peaches
Boneless skinless lean chicken breast
Ground turkey breast
Lean ground beef (90% or higher)
Lean stew meat (i.e. Laura's Lean)
Shrimp
Fish such as tilapia, catfish, and salmon
Garden Burger veggie patties
Applegate Farms chicken sausage
Do you know your fall fruits and veggies?
Posted by Healthy Bitch Daily on Sep 4, 2012
Eat what's in season to stay sexy in your cool-weather duds
Just as different seasons call for different wardrobes, the same goes for your diet, darling.
True, the modern grocery store makes it possible to buy virtually any fruit or vegetable at any time, regardless of the season. But if you truly wanna go "back to the earth," you need to buy what grows now—without the help of gross-ass fertilizers, pesticides or genetically-engineered ingredients.
Eating seasonally is not only ecologically and economically sound, it’s also deliciously nourishing. Eating seasonally keeps your diet diverse and brimming with nutrients.
What’s the 411?
What makes seasonal eating nutritionally optimal? In-season produce contains higher levels of antioxidants than produce grown out of season because it's being grown during the time when it naturally thrives. Produce grown out of season is often full of preservatives and chemicals because it needs external assistance to survive outside its natural growing season.
So along with that 24-pack of Bud Light for NFL Sunday, add these vibrant fall fruits and veggies to your cart:
Brussels sprouts
Your kid-self was all kinds of wrong about BCs. These miniature cabbages are as packed with flavor as they are manganese, fiber, and vitamins K, C and A (no wonder mom forced them on your snot-nosed face). Delicious roasted, seared or shredded into a salad or stir-fry, Brussels sprouts are also an impressive source of omega-3 fatty acids. Check out a delish recipe here.
Cauliflower
If you think cauliflower is a boring staple suitable only for salad bars and veggie trays, think again. This cruciferous powerhouse, which is also available in orange, green and purple varieties, is packed with cancer-fighting phytonutrients, folate, vitamin C and fiber. Try it roasted, tossed into a curry or, for a carb-free delight, mashed like potatoes.
Pumpkin
Sure, it’s fun to carve and it makes a killer pie, but pumpkin also makes a great addition to baked goods, soups and risotto. Its blazing color corresponds with its abundance of free radical-fighting carotenoids. Pumpkin is also brimming with fiber, vitamins and minerals, including potassium and zinc. Bitch tip: put some in your smoothie with a little almond milk and cinnamon.
Apples
Portable and reliably delicious, apples come in a variety of colors and flavors, all of which are full of fiber and a dazzling array of antioxidants and polyphenols shown to combat cancers, Parkinson’s, Alzheimer’s and gallstones, among others. Apples are not only the perfect snack food, they make a super addition to hot breakfast cereals, pancakes, salads—even sandwiches.
Grapefruit
Of all the citrus fruits, grapefruit reigns supreme, baby. Low in calories and high in fiber, vitamin C, potassium, lycopene and bioflavinoids, it helps boost metabolism, suppress the appetite and detoxify the body in the most refreshing way possible. Juice it, snack on its segments or add it to salads.
Winter squashes
Although their name is a misnomer, it’s impossible to care when considering their health benefits. Whether it's acorn, delicata, butternut or spaghetti, these squashes are filling meals unto themselves. In addition to fiber, vitamins and minerals, winter squashes are among the best sources of alpha-carotene, beta-carotene, and carotenoids lutein, zeaxanthin and beta-cryptoxanthin. Winter squashes are simply dee-vine when served roasted, stuffed with rice and veggies or pureed as a creamy base for soup.
Sure, it can be sad to see summer depart. But remember: You can always wear your bikini inside when it’s cold out, but you can’t fully enjoy these fall superfoods during other times of the year. Welcome fall with open arms, a bitchin' pair of boots and a pantry full of goodness.
What are your favorite fall fruits and veggies? Share them in the comments section!
Brook Bolen, Contributing Writer
Born and raised in Appalachia, Brook Bolen is a bona fide country girl who now lives in the heart of the Dirty South. When she's not cooking, eating, or writing, she's scouring the Internet for videos of baby animals. A flawlessly manicured freelance writer and proud pitbull mama and advocate, Brook eats like a rabid vegan wolverine. And her garden kicks major ass.
Just as different seasons call for different wardrobes, the same goes for your diet, darling.True, the modern grocery store makes it possible to buy virtually any fruit or vegetable at any time, regardless of the season. But if you truly wanna go "back to the earth," you need to buy what grows now—without the help of gross-ass fertilizers, pesticides or genetically-engineered ingredients.
Eating seasonally is not only ecologically and economically sound, it’s also deliciously nourishing. Eating seasonally keeps your diet diverse and brimming with nutrients.
What’s the 411?
What makes seasonal eating nutritionally optimal? In-season produce contains higher levels of antioxidants than produce grown out of season because it's being grown during the time when it naturally thrives. Produce grown out of season is often full of preservatives and chemicals because it needs external assistance to survive outside its natural growing season.
So along with that 24-pack of Bud Light for NFL Sunday, add these vibrant fall fruits and veggies to your cart:
Brussels sprouts
Your kid-self was all kinds of wrong about BCs. These miniature cabbages are as packed with flavor as they are manganese, fiber, and vitamins K, C and A (no wonder mom forced them on your snot-nosed face). Delicious roasted, seared or shredded into a salad or stir-fry, Brussels sprouts are also an impressive source of omega-3 fatty acids. Check out a delish recipe here.
Cauliflower
If you think cauliflower is a boring staple suitable only for salad bars and veggie trays, think again. This cruciferous powerhouse, which is also available in orange, green and purple varieties, is packed with cancer-fighting phytonutrients, folate, vitamin C and fiber. Try it roasted, tossed into a curry or, for a carb-free delight, mashed like potatoes.
Pumpkin
Sure, it’s fun to carve and it makes a killer pie, but pumpkin also makes a great addition to baked goods, soups and risotto. Its blazing color corresponds with its abundance of free radical-fighting carotenoids. Pumpkin is also brimming with fiber, vitamins and minerals, including potassium and zinc. Bitch tip: put some in your smoothie with a little almond milk and cinnamon.
Apples
Portable and reliably delicious, apples come in a variety of colors and flavors, all of which are full of fiber and a dazzling array of antioxidants and polyphenols shown to combat cancers, Parkinson’s, Alzheimer’s and gallstones, among others. Apples are not only the perfect snack food, they make a super addition to hot breakfast cereals, pancakes, salads—even sandwiches.
Grapefruit
Of all the citrus fruits, grapefruit reigns supreme, baby. Low in calories and high in fiber, vitamin C, potassium, lycopene and bioflavinoids, it helps boost metabolism, suppress the appetite and detoxify the body in the most refreshing way possible. Juice it, snack on its segments or add it to salads.
Winter squashes
Although their name is a misnomer, it’s impossible to care when considering their health benefits. Whether it's acorn, delicata, butternut or spaghetti, these squashes are filling meals unto themselves. In addition to fiber, vitamins and minerals, winter squashes are among the best sources of alpha-carotene, beta-carotene, and carotenoids lutein, zeaxanthin and beta-cryptoxanthin. Winter squashes are simply dee-vine when served roasted, stuffed with rice and veggies or pureed as a creamy base for soup.
Sure, it can be sad to see summer depart. But remember: You can always wear your bikini inside when it’s cold out, but you can’t fully enjoy these fall superfoods during other times of the year. Welcome fall with open arms, a bitchin' pair of boots and a pantry full of goodness.
What are your favorite fall fruits and veggies? Share them in the comments section!
Brook Bolen, Contributing Writer
Born and raised in Appalachia, Brook Bolen is a bona fide country girl who now lives in the heart of the Dirty South. When she's not cooking, eating, or writing, she's scouring the Internet for videos of baby animals. A flawlessly manicured freelance writer and proud pitbull mama and advocate, Brook eats like a rabid vegan wolverine. And her garden kicks major ass.
Tuesday, September 4, 2012
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