ColumnWhat does my diet plan consist of? Nothing, it’s not really a plan at all.

We’ve discussed diets before on Foodie Underground, but we’re going to do it again. Because it’s a conversation that’s worth having more than once.

A while back, a friend asked me, “Are you ‘gluten-free’ or just ‘good bread only’?”

I loved that question. I am for the most part gluten-free, but as my friend assumed correctly, if there’s good bread, made with good ingredients, I’ll eat a little of it. Call it the “no crappy flour” diet if you want to.

It’s so easy to slap on labels, both on food and ourselves: I’m gluten-free. I only eat organic. I am dairy-free, salt-free, nightshade-free. But unless we’re severely allergic, eating isn’t such a black and white issue.

Just like buying everything in sight with an organic label actually makes you a fairly unconscious shopper – because hey, you just skipped over the vegetables Farmer Lucy grew using zero pesticides because they weren’t marked “organic” (the certification is too expensive for her), and went for the creepy organic baby carrots from god-knows-where instead — sticking to certain eating regimes can have just as bad of an impact as a positive one.

Let’s say you have decided to eat gluten-free. If you don’t have Celiac disease, there’s a chance that eating breads made from heritage grains and not overly processed, white flour, might actually make you feel pretty good. But if you stick to a “gluten-free only” policy, then chances are you end up buying the packaged rice flour bread at the supermarket instead. And did you take the time to look at those ingredients on the back?

Diets give us labels, and labels make us buy foods with labels. Which means we fork over money to an industry that creates food products simply to satiate the cravings of the market. And that market is constantly shouting “we’re on a diet! give us things we can eat” and so the food industry just comes up with more products.

In response to a a great piece in The New Yorker by Elizabeth Kolbert, I saw a conversation taking place on Facebook as to why we’re so focused on eliminating things. Can’t diet plans be inclusive, allowing us to talk about all the things we love to eat?

We should eat what we love. But here’s the thing about eating what you love. It means listening to your body and knowing what your body loves. Your body doesn’t love shitty food, processed junk food loaded with high fructose corn syrup. It hates it actually. But your mind plays a trick on you because it gets addicted to all that sugar and fat, despite that it makes your body feel horrible.

It’s interesting that to eat healthy we need a diet, instead of a smart approach to eating that includes eating a variety of things in moderation. But I guess explaining that to someone isn’t as sexy as saying “I’m on the Paleo Diet” now is it? It’s also not very profitable for food companies. There’s no marketing label for “you choose to eat well most of the time and sometimes you indulge and you really love chocolate and coffee and you know that those come from far away but you have chosen to pick your battles and gave up bananas instead” diet plan.

When it comes to eating, there’s going to be a counter argument for everything; remember, eating isn’t a black and white topic. And as such, coffee is great for you, but it’s also awful for you depending on who you ask. Olive oil is where it’s at, no wait, cold pressed rapeseed oil is where it’s at. Don’t eat grains! Do eat grains! Go Paleo and say no to all the processed stuff. But as Kolbert wrote in her piece, “from an environmental standpoint, paleo’s “Let them eat steak” approach is a disaster.” If you read industry funded studies, then you’ll even think that drinking diet soda will help you lose weight, and we all know how ridiculous that sounds.

And so, you know what we need? The No-Diet diet plan.

The diet and lifestyle that’s about embracing food, not demonizing it. You can feel free to demonize junk food though, but let’s embrace real foods, not take ourselves too seriously, indulge a little here and there and eat the things that we know our bodies love, and that the planet loves too.

Related on EcoSalon

Why You Should Not Diet in 2014: Foodie Underground

Is Organic Food Better? Foodie Underground

Hey Ladies, Have You Tried the “Parisian Diet”?

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: With Wind

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There’s nothing more frustrating than a weight loss plateau. Learn how adopting the Paleo diet can help you shed those final pounds.

You did it. You stopped eating crap and started exercising more. You made a plan and stuck with it. And it paid off! You started losing weight. You made a giant leap towards your healthy weight goal. You felt better, looked better, and became even more motivated. And then you arrived…not at your target weight, but at the dreaded weight loss plateau.

Maybe it’s been a week, a month, or even several months. You’re still doing all the healthy things that helped you shed the weight so effortlessly in the beginning, but nothing changes. Hitting a weight loss plateau is extremely common, so if you’ve been beating yourself up about it, STOP.

Rather than feeling bad, the key to overcoming a weight loss plateau is to reevaluate your strategy, and committing to a few months on the Paleo diet could be just what you need to kickstart the journey to your healthiest weight.

3 Ways Eating Paleo Can Help You Overcome a Weight Loss Plateau

1. It cuts out empty “diet” foods  – Sure, you can eat carbs, sugar, dairy and all sorts of crap and still lose weight. You’ll have to count every calorie and spend long hours at gym, but you can do it. Or you could cut your body some slack by eliminating the things that just create fat, bloat, and zap your energy. “Research shows that a Paleo diet is more satiating per calorie than both a Mediterranean diet and a low-fat diet,” writes Chris Kresser. “That means it’s more filling for the same number of calories compared to other popular diet methods. This is crucial for weight loss, since it helps you eat less without fighting hunger or counting calories.”

2. It eliminates inflammatory foods – Food sensitivities and allergies, especially to stuff like gluten and dairy, are on the rise around the world. Some experts estimate that as much as 80 percent of the U.S. population might be sensitive to gluten, and you could be one of them without even knowing it. “Often when people stop eating the foods they’re sensitive to, they lose weight,” writes Neely from Paleo Plan. “It happens partly because your body will hold onto water weight (blasted water again!) when it’s trying to protect itself from something; the water acts as sort of a buffer. So when you take out the offensive food from your diet, the water goes with it. Food sensitivities can also mess with your hormones and your thyroid function, and we know that both of those systems have much to do with body weight.”

3. It encourages the right kind of exercise – Exercise is a tricky thing. When it comes to escaping a weight loss plateau, we assume that more is better, but that’s not necessarily so. Instead of more trips to the gym, be smarter about what you’re doing while you’re there. Just as the Paleo diet mimics the eating habits of ancient humans, so should our exercise mimic the lifestyle of an ancient human. (Hint, they were not hitting the elliptical machine). Paleo workouts include slow but deliberate movements, like walking and hiking, body weight exercises, like push-ups, pull-ups, squats and sit-ups, lifting heavy things, and occasional bursts of cardio activity (like running or cycling sprints) are ideal when eating Paleo.

Combined these actions can build muscle, teach your body to feed off your fat (instead of empty carbs) when it needs energy, and hopefully, pull you off that weight loss plateau.

Related on EcoSalon

Why I Love The Paleo Diet But Loathe The Name

Is The Paleo Diet Really The Solution For A Better Body?

Do Cleanses Really Work?

Image: PublicDomainPictures

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The Honey Diet: will a spoonful a night really put you on a new, healthier life track?

It’s becoming more and more apparent that people want a quick fix to their eating woes. Everyone these days seems to be on one diet on another. In fact, it would seem that we learned nothing from the dieting crazes of the ’80s and ’90s. For better or for worse, everyone still wants the magic solution that will keep them slim, trim and happy.

Now of course, you can add honey to the list of miracle ingredients that will take the pounds off. Yes people, it’s the Honey Diet.

I’m not making this up, it’s a real thing. (If “real thing” is defined as having a book written about it.) “The Honey Diet” by Mike McInnes is pretty much what it sounds like: a book dedicated to telling you about how honey is going to make you lose weight. In fact, here’s the prompt for the book on the publisher’s website: “Just a spoon full of honey is all it takes to lose weight according to the sweetest, easiest diet. Fall asleep and the weight will fall off you. It couldn’t be simpler or easier.”

Drink an elixir of honey in the morning and a spoonful at night (among other things) and you’ll shed those hard-to-lose pounds! Ah yes, because all you have to do to maintain a healthy diet is ingest one magic ingredient and then sleep. No other work required.

When it comes down to it, the diet is about more than honey. It’s about cutting out processed sugars (which you should be doing), avoiding junk food (again, something your body wants you to do), eating breakfast (yes) and drinking lots of water, among other things. These are all things that a healthy person does. In fact if the book weren’t branded in a diet tone, this would all read: eat normal food, stay away from junk food and stay hydrated.

The negative aspect here isn’t the honey, because honey after all does a whole lot of good for your body; it’s no wonder humans have been consuming it for thousands of years. The problem with a book like this is that it focuses on one sole ingredient, sensationalizing a wonder food and making it seem that if you were only downing spoonfuls of honey everyday you would be as small as you wanted to be. Health isn’t just about being skinny and a diet isn’t just about eating one essential ingredient.

I’ll make this easy for you: You don’t need to buy diet books.

You need to eat real, whole foods, cut out the processed stuff, and eat as many fruits and vegetables as possible. Eat the “bad” stuff in moderation. Cook your own food. Be active. Don’t go to fast food chains. No one ingredients is going to be a solve all and make you healthy overnight. You have to think about what you eat in a holistic way. But yes, honey can be a part of that if you so choose. Just remember to support bees and buy local.

Related on EcoSalon:

20 Uses for Honey You Never Thought Of 

Is Raw Honey Really Worth All the Buzz?

Why You Should Not Diet in 2014

Image: Karunaker Rayker

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Are you a vegan? Vegetarian? What about Paleo? Find out where your diet measures up in the US News rankings.

In what’s a first for the publication, US News has designated a brand-new category for ranking plant-based diets – naming 10 that can help you shed pounds, feel great, and get healthy.

Naturally, plant-based isn’t 100% free of animal products – but it’s a great way to ease into a healthier lifestyle, break old eating habits, and just learn more about the food we feed ourselves everyday.

While you can jump over and read the full list here, those of the vegan world will be disappointed to see it ranked #7. From the article:

“The experts were lukewarm on veganism, despite giving it fairly high marks as a diabetes or heart disease diet. It’s more restrictive than other plant-based options, offers no built-in social support, and may skimp on important nutrients.”

The lack of built-in social support is an interesting critique – as there’s certainly a healthy social scene online built around veganism (the subreddit r/vegan comes to mind) – but yes, no Jenny Craig or Weight Watchers system. (Although I did stumble upon this vegan weight watchers blog for those interested…)

Caldwell Esselstyn’s Engine 2 Diet also scored poorly, though ahead of veganism at #6. From the site:

“Experts sent the Engine 2 Diet toward the bottom of the plant-based list. “The diet is too extreme,” one expert warned. “It’s difficult to maintain for any length of time.” Experts also questioned the plan’s elimination of vegetable oils, and said more research is necessary to determine whether that’s a beneficial move.”

Overall, the diet that scored the worst out of the myriad available is the Paleo.

“Experts took issue with the diet on every measure. Regardless of the goal—weight loss, heart health, or finding a diet that’s easy to follow—most experts concluded that it would be better for dieters to look elsewhere. “A true Paleo diet might be a great option: very lean, pure meats, lots of wild plants,” said one expert—quickly adding, however, that duplicating such a regimen in modern times would be difficult.”

What do you think of US News’ rankings? – Michael Destries

This article appears courtesy of Ecorazzi

Ecorazzi covers news and gossip on celebrities and notables in support of the environment and humanitarian causes. You can follow us on Twitterand Facebook.

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Image: SweetonVeg

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Addressing the idea of “good” and “bad” foods once and for all, a slew of new books on mealtime as meditation are challenging conventional diet thinking. Is it possible that the key to weight loss is not about what you eat, but the way you eat it?

Once upon a time in America, people ate three separate meals a day. Sitting down, at a table. When they ate, they talked to other people and did not eat or even drink anything until the next time they sat down at a table, with people, four to six hours later.

Today, as we perpetually graze, eating while we at our desks or in front of the TV–seemingly uncomfortable to travel more than 2 blocks without clutching a cup of coffee or a water bottle–the idea of proper mealtimes does indeed seem like a tale from a long forgotten time. But like all winning fairy tales, at the heart of it is common sense, simplicity and truth.

Rising obesity rates, type 2 diabetes in children, and perhaps just as pressing, a growing sense of restlessness evident in just about everyone you meet, all point to the need for a shift in thinking. Eating “mindfully,” savoring every mouthful and connecting to the simple pleasures of the table are great ways to  avoid weight gain and slow down our increasingly frenetic-paced lives.

Here are 3 of the best books that tackle the issue, providing some simple tools to get started, and help you discover what you’re really hungry for:

1. Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food By Dr. Chozen Bays

Drawing on her research and experiences as a physician and meditation teacher, Dr. Jan Bays offers a book full of advice on how to use the power of awareness to understand the seven types of hunger. The book includes a 75 minute audio program with the author’s guided exercises for getting started with mindful eating.

2. Women Food and God: An Unexpected Path to Almost Everything by Geneen Roth

An engaging story of Roth’s journey of compulsive dieting that led to her gaining and losing more than 1,000 pounds in 17 years, that finally ended when she resolved to never go on another diet again. Inspiring women to nurture the emotional needs that are at the root of binging and restricting patterns of self-abuse, Roth’s book is a humorous, comforting and deeply affective read.

3.  Savor: Mindful Eating, Mindful Life. By Thich Nhat Hanh and Dr. Lilian Cheung

In the tradition of the Buddhist practice of Loving-Kindness (Metta), Nutritionist Dr Lilian Cheung and world-renowned mindfulness teacher, Thich Nhat Hahn show us how to tune into our body’s own wisdom about what, when, and how much to eat while developing a sense of compassion for the struggle so many of us have with eating.

Top Image: Mike Johnson, TheBusyBrain.com

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ColumnThe problem with diets… even the French ones.

There is always a lot of talk about the mystery of French women. They’re beautiful in a classic way, they’re fashionable without being overstated and they hold themselves in a way that most of us Americans will never achieve. But most importantly: how do they manage to eat all that rich food and still stay so beautiful and thin?

We ask that question, seriously and jokingly, because most of the time, we come at it with our American, body-image focused, low-calorie, food marketing-brainwashed selves talking: god forbid someone eat real ingredients. Think of all those fattening sauces made with butter!

As American women we are fed a multitude of ideas about our bodies and how we should and shouldn’t eat, which in turn has created a mass culture of dieting, to the tune of a $40 million a year diet industry. Diet bars, diet drinks, diet everything. In fact, 23 percent of American women reported being on a diet at some point in 2012, and although that number is down from 35 percent in 1992, that’s still almost one out of four women.

The word “diet” insinuates that you are doing something that you wouldn’t otherwise do. Trust me, no one who eats only grapefruits and lemon water lives a long and healthy life. Dieting is therefore very different than a lifestyle change. You cut out certain things for a limited period of time in the hopes that you’ll shed some weight and feel better. That’s neither smart nor is it healthy, and if you take a look at the number of diets out there, one thing is clear: we are on the search for a quick fix.

This all came to mind as I read an article pronouncing the benefits of “The Parisian Diet.” (Spoiler alert: the only thing you need to be skinny is, start savoring your food.) No, it’s not just a few women committing to a more European lifestyle, there is actually a book written by a French nutritionist called The Parisian Diet, and according to its website it’s “France’s #1 weight loss diet.”

We’re enthralled with the idea that French women can live in a land of cheese and wine and still be skinny – notice how we’re constantly hung up on the physical traits alone. Do we really need a diet plan to tell us how to live well? If we have come that far then I fear for not only our physical health, but our emotional health as well.

This isn’t the first time the idea of a French diet has popped up. There was the ever popular French Women Don’t Get Fat, which I must say was in fact a good read. But ultimately that was less of a diet plan and more of a reminder that knowing how to live the good life should be a sought after skill.

I was discussing French eating habits with an American friend that lives in London, sharing a flat with two French women.

“The difference is that they will eat a piece of bread slathered with Nutella on it for breakfast and not think twice about it. If an American woman does the same thing, she will make an excuse for it,” said my friend.

Her point was that it’s not that French women can just eat whatever they want – they know all about healthy portions, sugar, fats and beyond – it’s that when they do eat something that’s a little richer than usual, they won’t launch into a long discussion about it.

She’s right. In American culture, as women, we are taught that indulgence is bad. That if we are eating a rich dessert it better be because we deserved it. Because it’s your birthday. Because you ran 10 miles this morning. Because next week you’re off desserts and this is your last hurrah. We don’t indulge for indulgence’s sake. That would be so gauche.

This is why we are a country plagued with obesity and eating disorders; because food isn’t something that’s a part of our daily lifestyle, it’s just a concoction of nutrients and calories. I once heard it put this way: the difference between meals in the U.S. and France is that in the U.S. the meal is constructed of starches, proteins, vegetables, fats and sugars. In France a meal is constructed of courses: appetizer, entree, cheese and dessert.

While in the U.S. we’re busy thinking about the food pyramid (or plate), the French person is debating on whether they should pick between chocolate cake or just a piece of fruit to finish their meal with. It’s about the process and the holy moment of eating, not a nitpicking on whether or not the meal was low enough in calories that they can justify even considering finishing it all off with something sweet.

If we want a healthy relationship with food, we need to rethink our entire way of looking at food. It’s not just about the physical, it’s about the mental as well. All the side benefits that come from eating well. Happiness for example. General well-being. The time to be with friends. Celebrating the everyday. Things that we have lost track of in the search for the ultimate diet that keeps our waistlines trim.

Because what we have to remember is that eating well isn’t a diet, it’s a lifestyle.

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Amytropolis

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Cauliflower brings the flavor and bulk sans the guilt.

Vegetable casseroles are where it’s at. Because the dish is a casserole, you feel a bit indulgent, which takes care of all those cravings for comfort, while not sidetracking your healthy lifestyle. This recipe calls for cauliflower and red pepper, but I’ve used many different vegetables – mostly root vegetables – in their place, such as broccoli, shredded carrot, celery root, beets, Crimini mushrooms, Brussels sprouts, and artichokes. The only “heavy” ingredient is shredded cheese. Use any raw goat or sheep cheese you can find, and there is no worrying weather your body will be able to process it all.

But today, the focus is on cauliflower, which is an excellent source of vitamin C, vitamin K, manganese, omega-3 fatty acids, and minerals. It helps protect against free radical damage, reduces the risk of cardiovascular disease and cancer, and has anti-inflammatory properties. Cauliflower also boosts brain function and because of its fiber content, promotes digestive health.

Cauliflower Casserole

Serves 1-2

Ingredients:

• 1 cauliflower head
• 1 large red pepper
• 1 garlic clove
• Dash of salt and pepper
• 1 tablespoon olive oil
• 1/3 cup water
• 1/4 cup shredded raw goat or sheep cheese

Directions:

Remove the core and stems of the cauliflower so that only the florets and a bit of their stems remain. Remove the inside flesh and seeds from the red pepper, and then chop it finely. Dice the garlic.

In a pot over medium heat, warm the oil. Add the cauliflower, red pepper, garlic, salt and pepper. Stir for 1 minute and then add the water. Immediately close the pot with a lid and reduce the heat to medium-low. This allows the cauliflower to steam and soften. After 2 minutes, remove the lid, stir the vegetables, and then transfer them to a casserole dish.

Sprinkle with cheese and place in the oven to broil on high for 1-2 minutes, or until the cheese has melted.

To share or not to share? Either way, enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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5 herbs and spices you’ll want to make part of your daily diet.

Fresh or dried, chances are you aren’t getting enough of these five herbs in your diet. Make no mistake, they aren’t just around for taste – spices and herbs are indeed nutritional powerhouses that can complement your health and help to treat a condition or sickness. The following will not only diversify your palette but also bring a whole new meaning to such things as cancer prevention, weight management and anxiety reduction.

Turmeric
I only recently learned the health benefits of turmeric and ever since have made sure to incorporate it in my daily diet, usually as part of my morning tea.

Turmeric originates in India, where it has been used for more than 2,500 years and is a staple in Ayurvedic and Unani medicine. Above all other health claims associated with it, turmeric should be regarded as a detoxifying agent. It naturally cleanses the liver and has antiseptic and antibacterial properties. Additionally, the spice reduces the risk of all cancers, is anti-inflammatory and helps with weight management. Turmeric also treats Alzheimer’s, depression and arthritis.

How to use it: Each morning, add the juice of 1/2 a lemon to 1 cup of tea water along with a dash of turmeric, cinnamon and cayenne pepper. Sweeten with a few drops of liquid stevia to finish off the ultimate morning elixir that will cleanse the liver and get your day started the right way!

Tarragon
Regarded as the “King of Herbs” in France, tarragon dates as far back as 500 B.C. in southern Russia and Siberia. The Greeks would chew tarragon to numb the mouth from toothaches. In the Middle Ages, tarragon was used as an antidote for poisonous snake bites. For our purposes, however, tarragon is relevant in treating stomach aches as well as triggering the appetite. It helps the liver produce bile and thus contributes to proper digestion. Tarragon also prevents heart disease, lowers blood pressure and is a mild sedative.

How to use it: Tarragon is suitable for chicken, fish and egg recipes. It is also a central ingredient in Béarnaise sauce, which is only second in status to Hollandaise sauce.

Allspice
This one truly lives up to its namesake – it is somewhat of a panacea. Allspice is a staple in Caribbean dishes and often goes under appreciated everywhere else. But it shouldn’t! Allspice has powerful anti-inflammatory and antiseptic properties and has a soothing and calming effect. It also contributes to gastro-intestinal health, controls blood pressure and improves metabolism. And with its power antioxidant content, allspice prevents cancer and aging.

How to use it: Allspice is useful in most Caribbean dishes, such as soups, stews and curries. It is also commonly used to pickle mixtures in the UK. It is a great additive to meat mixtures and marinades as well as pates and terrines. Allspice also adds an edge to cakes, biscuits, ice creams, pies, hot chocolate and chutneys and jams.

Marjoram
If I could bottle marjoram, I would. Rubbing its fresh leaves on your wrists and behind your ears makes for the best perfume – it has a deep tone but an air of lightness and freshness you can’t get from synthetic sprays. In fact, in ancient Egypt, it was originally used for cosmetics. However, today it is mostly used as a seasoning herb.
Marjoram stimulates digestion,raises appetite,calms the mood, treats insomnia and is a diuretic.The herb has a hefty list of medicinal applications,including treating appendicitis, vomiting, diarrhea, hepatitis, malnutrition, itchy skin, neurosis, pancreatitis, fever and the flu.

How to use it: Dried marjoram is fitting as part of marinades or dry rubs as well as in tomato-based sauces, soups and stews. When fresh, marjoram adds a fragrant touch when mixed into salads and sprinkled atop pasta dishes.

Rosemary
Often used in aromatherapy, rosemary has calming effects and treats fatigue, improves the mood, prevents anxiety, calms the muscles and improves digestion. Consuming rosemary helps to improve digestion, offset obesity, treat liver disease, eases symptoms of asthma and calms an accelerated heartbeat induced by stimulants. Due to its antiseptic and tonic attributes, it also helps with hangovers, colds, sinuses, muscular pains, cramps and headaches. It’s also PMS’ best friend.

How to use it: Rosemary is a hearty herb that pairs well with hearty vegetables and meats. I like to use it in baked potato and bread recipes or tie the stems together and let them steep in a simmering soup to extract flavor.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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In a guest series, a foodie takes on an Elimination Diet. 

I’m a foodie. At least, as much of a foodie as a former vegan who still has an aversion to dairy and many animal products can be.

But at a mere 35 years old, after months of anemia and years of low iron, with my rheumatoid arthritis symptoms troubling me –  despite being on the “gold standard” of conventional medicine –  when my primary care doctor suggested I see a nutritionist about an Elimination Diet to see if changes to diet may reduce my symptoms and help me get healthy again, it sounded worth a try.

The list of prohibited foods for Elimination Diets vary, but for the one I’m following the list is long, and boils down to this: No gluten, soy, dairy, eggs, citrus, corn, nightshades (tomato, potato, peppers), peanuts, sweetners (including sugar), chocolate, alcohol, coffee (even decaf), and “Any artificial ingredient or preservative” according to the “Elimination Diet Guidelines” my nutritionist sent me home with.

That leaves out a few fine points – no dried fruit if it’s sulfered, no pepper-based spices other than black pepper, and small amounts of agave syrup and real maple syrup are allowed, for example. After the first several weeks, foods are slowly reintroduced to determine whether I have a reaction to them. The whole process takes six to eight weeks and is supervised by my nutritionist, who is available via email in between appointments to answer my many questions.

I knew I would miss generous cups of decaf all day, two egg breakfasts, brown sugar and cocoa nibs on my morning oatmeal, Thai takeout, after-dinner bites of chocolate and my favorite food – potatoes – but there are so many other wonderful things to eat, my attention turned quickly to what I could have.

Even experienced label-readers would be surprised at how hard it is to find anything that isn’t a “whole food” that’s safe to eat: corn, corn syrup, other artificial sweeteners, soy, barley malt, and peanut oil are in a shocking number of products I optimistically pick up on the grocery store shelf and set back down in their place, inspired to mix up my own from scratch instead.

Ten days in, I feel great. I’ve carved out half a day on Sunday and two nights a week to plan, shop and cook to fill the fridge and freezer with meals and snacks so I never find myself without something “allowed” to eat. I’m as food motivated as a golden retriever, and I haven’t been hungry or unsatisfied at all. My grocery bill has gone way up, but my eating out bill is zero (the best I can do on most menus is a bottle of sparkling water, unless it’s citrus flavored, accompanied by a long conversation with my dinner companions about exactly why I joined them for dinner but won’t eat) so overall, I’m actually saving money. And after years of eating what’s convenient, I’ve remembered the pleasure that comes with slow food, with preparing thoughtful meals and appreciating them with good company.

So for the next several weeks, I’ll be sharing what I learn, along with the recipes that make this whole thing possible. First up, a protein packed citrus-free hummus-substitute that’s been one of my staples. It’s delicious with carrots for dipping; shaken with a little apple cider vinegar and sesame oil for salad dressing; or mixed with smashed avocado and slathered into celery sticks. If you’re sensitive to pine nuts, you can substitute walnuts.

Citrus-Free Hummus

Ingredients

• 2 Tbsp olive oil
• 4 large cloves garlic, quartered
• 1 15 oz can garbanzo beans, drained and rinsed
• 2 Tbsp tahini
• ¾ cup pitted greek olives (no pimentos)
• 2 tsp apple cider vinegar
• ½ tsp salt
• ¼ cup olive oil
• 2 Tbsp water (optional)
• ¼ cup pine nuts (or walnuts)

Directions
Heat 2 Tbsp olive oil over medium-low heat. When warm, add garlic and saute gently until softened.

Place olive oil/garlic mixture, garbanzo beans, tahini, olives, apple cider vinegar and salt into a food processor. Process until well blended and a thick paste. With motor running, drizzle in additional olive oil and/or water slowly until the consistency is creamy and to your taste.

Add pine nuts and pulse just until broken up, but still crunchy.

Top with a drizzle of olive oil, salt and pepper to taste, and serve.

The post A Foodie Elimination Diet: Citrus-Free Hummus appeared first on EcoSalon.

In honor of National Nutrition Month, a collection of the most ridiculous things ever said about unhealthy dieting.

Probably nothing in the world arouses more false hopes than the first four hours of a diet. -Dan Bennett 

I bought a talking refrigerator that said “Oink” every time I opened the door. It made me hungry for pork chops. -Marie Mott

We’re the country that has more food to eat than any other country in the world, and with more diets to keep us from eating it. -Author Unknown

If you want to look young and thin, hang around old fat people. -Jim Eason

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. -Jim Davis

The only time to eat diet food is while you’re waiting for the steak to cook. -Julia Child

Albert Einstein, who discovered that a tiny amount of mass is equal to a huge amount of energy, which explains why, as Einstein himself so eloquently put it in a famous 1939 speech to the Physics Department at Princeton, “You have to exercise for a week to work off the thigh fat from a single Snickers.” -Dave Barry

Avoid fruits and nuts. You are what you eat. -Jim Davis

I’m allergic to food. Every time I eat it breaks out into fat. -Jennifer Greene Duncan

If you wish to grow thinner, diminish your dinner. -H.S. Leigh

Vegetarian: an old Indian word for bad hunter. -Author Unknown

Gluttony is not a secret vice. -Orson Welles

I feel about airplanes the way I feel about diets. It seems to me that they are wonderful things for other people to go on. -Jean Kerr

The biggest seller is cookbooks and the second is diet books – how not to eat what you’ve just learned how to cook. -Andy Rooney

Avoid any diet that discourages the use of hot fudge. -Don Kardong

Blessed are those who hunger and thirst, for they are sticking to their diets. -Author Unknown

If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully, they all blur together, leaving you with only one definite piece of information: french-fried potatoes are out. -Jean Kerr

My doctor told me to stop having intimate dinners for four. Unless there are three other people. -Orson Welles

I’m not overweight.  I’m just nine inches too short. -Shelley Winters

Diet Coke with lemon – didn’t that used to be called Pledge? -Jay Leno

I highly recommend worrying. It is much more effective than dieting. -William Powell

A waist is a terrible thing to mind. -Tom Wilson

When I buy cookies I eat just four and throw the rest away. But first I spray them with Raid so I won’t dig them out of the garbage later. Be careful, though, because that Raid really doesn’t taste that bad. -Janette Barber

Stressed spelled backwards is desserts. Coincidence?  I think not! -Author Unknown

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. -Joe E. Lewis

Food is like sex: when you abstain, even the worst stuff begins to look good. -Beth McCollister

The cardiologist’s diet: If it tastes good, spit it out. -Author Unknown

A balanced diet is a cookie in each hand. -Author Unknown

An optimist is a person who starts a new diet on Thanksgiving Day. -Irv Kupcinet

When we lose twenty pounds… we may be losing the twenty best pounds we have! We may be losing the pounds that contain our genius, our humanity, our love and honesty. -Woody Allen

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Images: Gideon, Like_the_Grand_Canyon, Alan Cleaver, Puuiki Beach

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