Betcha’ thought I forgot about you… oh and here’s a nice pasta salad

pasta salad

I know, I know. It’s been a while since I posted. Betcha thought I forgot about you. Or about health. Or being healthy. Not at all, my friends. I’ve been working on walking the walk, as they say, and forgot about talking the talk. The holidays, winter and spring have been a lot of fun, honestly. So fun that I did occasionally lame out on my health. I went a little nutso with coconut ice cream, for instance, and hard cider with a Fireball chaser. I was a little lax about exercising. And I paid the price with a little winter weight gain and a few sugar-induced migraines. But I also skied and did some rock climbing, and dusted off my elliptical machine. So we’ll call it a wash.

But now it’s spring – the time of renewal. Of starting over. Of green shoots bursting from the ground. And of a million vows to start exercising and eating right again. I don’t know why New Year’s Eve is considered resolution time – everyone I know re-starts in the spring.

This lovely pasta salad is a nice spring renewal offering. I was inspired by a recipe in a health magazine. Mine includes organic brown rice and quinoa pasta (gluten-free), grilled salmon, olives, a LOT of spinach, red onions, and a simple dressing of olive oil, lemon, toasted sesame oil, tahini (sesame butter) and tamari (wheat-free soy sauce). Oh and garlic and sesame seeds. Mmm. It was so good it was hard to stop eating it. Give it a try!

Sondra’s Salmon Pasta Salad

What’s in it — add or subtract whatever sounds good to you, it’s your salad 🙂

  • 2 cups uncooked GF pasta
  • 2 cups grilled salmon, cut up
  • 4 cups raw spinach
  • 1/2 cup chopped red onion
  • 1/4 cup chopped, pitted kalamata olives
  • 2 tbsp. olive oil
  • 2 tbsp. tamari (wheat free soy sauce)
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. tahini (sesame butter)
  • juice of 1/2 lemon
  • 2 cloves of garlic, grated or crushed
  • 1 tbsp. sesame seeds

How to prepare it

  1. Cook pasta according to package instructions – leave al dente (a little firm, not limpy)
  2. Drain pasta, transfer to large serving bowl
  3. Add spinach, stir and allow to wilt a little
  4. Stir in salmon, onions, red onion
  5. Mix dressing – combine olive oil, tamari, tahini, toasted sesame oil, lemon and garlic, stirring well
  6. Combine dressing into pasta salad, then top with sesame seeds
  7. Stir, serve, and enjoy!
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Oatmeal Gluten-Free Chocolate Chip Peanut Butter Cookies

oatmeal cookies

Who loves cookies? Me! Me! Me! (Waving my arm around wildly).

Me and the cookie monster are like that (holding up my thumb and index finger with almost no light between them). I was even a little sad when he declared cookies a “sometimes food”. I mean, I agree with his message. But I think he succumbed to industry pressure…

So when I went gluten- and dairy-free, not to mention low sugar, cookies were a hard thing to sacrifice. I poured over GF, healthy cookbooks and websites to find satisfying treats. Some were failures, but some are so good I forget they are “healthy”.

This house favorite was adapted from the delicious Babycakes Covers the Classics cook book, using their Oatmeal Cookies recipe as a base. I switched out some of the flours to ones I keep in the house, left out the xanthan gum because I don’t love it and you don’t really need it in this kind of cookie, switched the sugar for Stevia, and added some good stuff like chocolate chips and peanut butter. I think it’s better for my tinkering.

I use sugar-free, gluten-free chocolate chips. Lily’s has good ones. They are a little expensive, but as Cookie Monster said, these are sometimes food. I used a Lily’s bar in the batch pictured above, chunked up, ’cause I was out of chips. Works just as well!

Can’t have peanuts, or baking for a school with a no-peanuts policy? Use almond butter, it adds similar richness.

Ready to try it? Here you go!

Oatmeal Gluten-Free Chocolate Chip Peanut Butter cookies recipe

Ingredients:

  • 1 ¾ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1 cup Stevia
  • 1/2 cup Bob’s Red Mill Gluten-Free Oats
  • ¼ cup almond meal
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted refined coconut oil
  • ½ cup unsweetened applesauce
  • 2 tablespoons vanilla abstract
  • ½ cup peanut butter (or almond butter, or whatever you like)
  • ½ cup sugar-free, gluten-free chocolate chips

Instructions:

  1. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper and set aside.
  2. Whisk together the dry ingredients in a medium bowl – flour, Stevia, oats, almond meal, cinnamon, baking soda, and salt.
  3. Melt the coconut oil on the stove or in the microwave
  4. Add the coconut oil, applesauce, and vanilla and stir in well until a thick dough forms. Add the peanut or almond butter and stir until well mixed, then add the chocolate chips and stir again.
  5. Drop the dough by the tablespoon onto the prepared cookie sheets, about 1 inch apart. Bake for 8 minutes, rotate the cookie sheets, and bake for 7 minutes more, or until golden.
  6. Let stand on baking sheets for 15 minutes before serving or you’ll burn your fingers off! 🙂

Makes 36 if you’re accurate with the tablespoon – I throw down bigger blobs, I get 24 from the recipe.

I hope you like them! Give them a try and send me a comment. I’d love to hear about it!

xoxo,
Sondra

Open Hearted

reishi mushroom tea growler

Last weekend I picked up a growler of Reishi Mushroom Tea from Ascended Grounds at the Issaquah Farmers Market.

That sentence makes me so happy on so many levels. Let me deconstruct the ways:

  1. Reishi mushroom tea! Something I learned about in nutrition school but never actually saw in the real world
  2. Issaquah Farmer’s Market – one of the few markets I’d never hit up. I wish I had a punch card, I’d be that much closer to winning the prize for visiting them all.
  3. A growler! It’s what the cool kids call a to-go jug, ya’all. Usually used by micro brews to take home fresh beer, but we’re seeing it now for cider and other home brewed beverages.

Anyway, back to to the tea. Reishi mushrooms have been said to combat aging, treat arthritis and other forms of inflammation, detox and fortify the liver to fight allergies, and – despite being a fungus – anti-fungal. (That’s like coal being cleansing, right?) They are also beneficial to the cardiac system, the respiratory system, the liver, and to the production of bone marrow. (I got this all from the Ascended Grounds website, check it out.) And it tastes good, in an earthy, woodsy sort of way. Very hearty, like a vegetable broth.

Um, yes please. I’ll take some of that.

Now here’s the weird thing. The owner, James, said that drinking it would open my heart. He told me about a lady who brought her growler back and said she needed to take a break from the Reishi tea because it was making her cry too much.

That was a little scary, to be honest. But I liked the idea of an open heart, and I like to think that pain is purifying, and good to get out of my system. Better to feel it then let it fester and hide. So I gave it a try.

And you know what? It did make me cry. But not in a bad way. Not in a “woe is me” or “boil the bunny” kind of way. More in a “poor little lamb for past hurts” and “my life is so full of goodness today”, gratitude-laced sort of way.

Want to know what’s in your heart? Pour in some Reishi mushroom tea and see what comes out. It may surprise you. And fortify your body while it’s at it. Two for one!

Happy drinking.

xoxo,
Sondra

Walking the Walk

new juicer

I’ve been preaching a lot about the wonders of fresh squeezed green juice. I’m loving the effects of juicing on my body and mind, but not so much on my wallet. And to my shame I did not have a juicer of my own.

Until now.

I am the new proud owner of a retro chic Jack LaLanne Power Juicer that I found on Craigslist for $30.

It’s not the juicer I set out to buy. It’s been well used. It’s named after a retro fitness guru. (Although I do own a George Foreman Grill – maybe they can lift together.) And I need to use chopsticks to remove the blade because the former owner lost the tool. But the price was right, and now I have fresh juice whenever I want it. And for a lot less than the $6-7 a pop most juice bars charge.

There are a bewildering number of juicer options out there – masticating, single gear, twin gear. Spendy, super spendy, and “cost of a small car”. They all have benefits and drawbacks. Some work quickly and are easy to clean, but don’t get all the juice from your veggies. Some are very efficient but painfully slow. And some are just too far outside of most people’s budget.

In nutrition school I learned that the best juicer for you is the one you’ll use.

For $30, I know I’ll get my money’s worth from this little guy.

Welcome to my kitchen, Jack LaLanne!

xoxo,
Sondra

Let it go—Juicing Edition

juice

I cannot get the song Let It Go from the movie Frozen out of my head. It bursts into my head as I’m driving, walking, reading—even sitting on the toilet. Very apropos.

It also rears its pretty head when I come face to face with my bad habits.

The other night I was feeling a bit bored so I opened the pantry door for a snack: “Let it go, let it goooooo…” Ok, no snack.

Another night I was tired from work and didn’t want to go for a walk, so I plopped down on the couch with my book. “Let it go, let it goooooo, can’t hold it back anymore.” So, I guess I’ll talk a walk, right?

It’s like the ghost of bad habits past, haunting me.

Something I do need to let go is a little winter weight. It happens to all of us—when the weather gets colder, our bodies naturally slow down and crave carbs. Root vegetables, popcorn, homemade bread. What’s winter without them?

But now that we’ve let go of winter, it’s time for some spring cleaning.

When I thought about changes I could make to “Let it gooooooo…,” I thought of juicing.

Green juices deliver a potent burst of antioxidants, vitamins and minerals in an easily digestible form. Fresh juices support your immune system, enhance your skin, brighten your eyes, and can help you lose weight.

They’re a healthy burst of energy in a cup!

Everyone is going gaga for them. All the usual suspects love them—cancer survivor Kris Carr, raw food activist David Wolfe, inflammation expert Dr. Andrew Weil , and Joe Cross, author of Fat, Sick and Nearly Dead. Joe went on a juice fast for 60 days and lost a ton of weight, and now he makes his living off the movie and book. If that’s not inspirational, I don’t know what is. 😉

If you’ve been over-indulging, they can help heal your digestive system while encouraging your liver, kidneys and gallbladder to release toxins. They also help restore your body’s PH balance. Foods like meat, fish, chicken, and grains have high acidic values. Vegetables are alkaline–they cancel out the acid and bring your body back into balance.

When should I juice?

You can juice any time of day, but morning and afternoon are best. Try one instead of your morning coffee or your afternoon snack for a natural energy boost.

A morning juice will wake you up naturally without caffeine. Have a big glass of juice alone to power through your morning. Or combine juicing with lean healthy protein like beans or eggs, some healthy fat in the form of avocado, chia deeds, flax seeds, or some almond butter, and a little carbs in the form of starchy vegetables. You’ll have everything you need to get you out the door and into your day. Adding a little something sweet, like a chunk of apple or pear, can help even out your blood sugar throughout the day.

An afternoon juice provides energy just about the time you’d reach for that snack. Try a juice with a little less sugar, like a carrot-beet combo or a green juice with kale, spinach, and a little pear. Add some kick with a smidge of cayenne powder or part of a jalapeño pepper.

What should I juice?

Fill your juices with fresh, organic super foods, including:

  • Apples help protect your bones, prevent cancer, and even promote weight loss. A little bit of their natural sugar can help regulate your blood sugar.
  • Beets are a juicy, delicious root with tasty greens. The root is rich in folates, potassium, B vitamins, iron, manganese, copper, and magnesium. The greens are full of vitamin C, carotenoids, and vitamin A. They help keep our mucus membranes and skin healthy, and boosts vision.
  • Carrots are full of antioxidants which can help prevent cancer. And the beta-carotene in carrots is converted to vitamin A, protecting our eyes and skin.
  • Ginger adds a spicy twist to your fresh juice while aiding digestion. Ginger also helps fight inflammation, colds and flu, and nausea.
  • Kale is rich in antioxidants as well as vitamin C, vitamin A, vitamin K, and manganese, plus Omega 3 fatty acids that help fight inflammation. And kale’s natural sulfur helps your body detox!
  • Spinach is also rich in antioxidants, vitamin C, vitamin A, vitamin K, and manganese – plus vitamin E, beta-carotene, zinc and selenium. Spinach supports the immune system, vision, blood pressure, skin, the nervous system, and brain function.

Add fresh juices into your weekly routine and you’ll be surprised how well your body responds.

It’ll help you let it all go.

Happy spring!

xoxo,
Sondra

Unspoken Needs

teeccino 2

Wanna hear something weird? There’s a company that makes fake coffee out of herbs, grains, fruits, and nuts. Kind of like people used to drink during wars.

Wanna hear something even weirder? I like it!

I didn’t know this was a thing, and I certainly didn’t go looking for it. I profoundly love the smell and taste of coffee, but I can’t handle the acid and caffeine. Even decaf coffee makes me jittery. A decaf espresso after dinner will keep me up until 1:30 AM.

But how I love the smell! Given a choice between meeting up at a coffee shop or a tea shop, I will usually pick a coffee shop. Just for the vicarious thrill.

Back at Expo West I met the rep for TeeChia. They are riding the oatmeal-hybrid trend with an oatmeal/chia seed breakfast line that looks pretty good. They sent me some samples to write about, and I’ll get to that eventually. But the surprise at the bottom of the box was samples of Teeccino, “America’s #1 coffee alternative”.

teeccino 1

Two of the flavors are gluten free—Dandelion Dark Roast and Dandelion Caramel Nut. I’ve tried them both. And dang it, they fill a hole in my heart that I didn’t even know was there.

Trust me when I say I that I was not swayed by getting a few free teabags in the mail. Don’t get me wrong, being taken seriously as a blogger by a food company was pretty cool. Career affirming. Ego inflating. But I’m not going to sell my integrity down the river quite that cheaply. Now if someone wants to send me a Tesla… But I digress.

The Dandelion Dark Roast was a little strong. It satisfied my coffee jones, but I didn’t fall in love. But the Dandelion Caramel Nut is another story entirely. Smooth, sweet, buttery tasting, with a roasted undertone. Really satisfying. I want to drink this all the time.

Dandelion tea was a big trend at the Expo. All the major tea houses are doing it. Dandelion is detoxifying and provides a nice, dark, full bodied tea without the caffeine. But this was far better than the others. It’s got carob, chicory, dandelion, dates, almonds, figs, and “natural caramel nut flavor”. I’m not quite sure about that last one, but everything else in it is organic so I’ll let it slide.

They sent a bunch of other, non-dandelion based flavors to try, but unfortunately they all contain barley, which contains gluten, so I’m going to pass on them. Local friends—they’re up for grabs! You know you want to!

Scratch that itch you didn’t even know you had! Enjoy coffee, without the coffee.

xoxo,
Sondra

Chocolate Cinnamon Coconut Chia Pudding

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Last summer I got into chia pudding in a big way. I’d just discovered that chia seeds are food, not just pets, and started adding them into smoothies and sprinkling them on salads. Chia seeds are high in protein, fiber, and Omega 3’s, and don’t need to be ground before using. What’s not to love?

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My obsession started with a pumpkin chia pudding recipe on The Naked Avocado and snowballed from there. Her pudding is super easy–no cooking!–and delicious. I made it every week through the fall, until pumpkin season was over. Leaving me with a hole in my repertoire. And perhaps my heart. After using up all of my canned pumpkin, I moved on to other squashes and even tried using sweet potatoes. I tried fruit, and applesauce, and cinnamon. It just wasn’t the same. But then it hit me – chocolate!

Two great tastes that taste great together. Well, ok, one great taste, and another that'll soak it up.

Two great tastes that taste great together. Well, ok, one great taste, and another that’ll soak it up.

I’ve been on a no-sugar kick, which makes desserts a bit of a no-no. Anything I can make that’s chocolaty and sugar-free is a big win. And I had scaled back on my Chocolate Coconut Tahini Balls because of all the fat, so this was an even bigger win.

If you haven’t tried it, chia pudding is a little like tapioca in consistency. Which isn’t a great comparison, because I hate tapioca. I promise this is better. Chia seeds are small and black, smaller than sesame seeds. When you soak them in coconut milk, or any other liquid, they swell into fat black drops. Cool! Science! Then just add any sweet flavors that strike your fancy. The chia is neutral, it’ll pick up the coconut and other flavors. In fact, Chia Pod has productized chia pudding, so look for Chia Pods in natural markets near you. But my recipe is better. 😉

Chocolate Cinnamon Coconut Chia Pudding (gluten/diary/sugar free + vegan)

Ingredients:

  • 1 + ¼ cup light coconut milk, divided*
  • 1/3 cup chia seeds
  • 2 Tbsp raw cacao
  • ½ Tsp cinnamon
  • ¼ Tsp Stevia

Instructions:

  1. Stir chia seeds into 1 cup coconut milk in a bowl or sealable container.
  2. Cover and store in refrigerator overnight or at least 4 hours.
  3. Open container and stir – consistency should be pudding-like. If too thick, stir in additional ¼ cup coconut milk.
  4. Stir in raw cacao, cinnamon, and stevia. Taste, and adjust to your liking.
  5. Enjoy!

xoxo,
Sondra

*”Divided” means you’ll use the 1 cup and ¼ cup coconut milk at separate points in the recipe

Need a pick me up? Iced green tea might do the trick

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This morning*, as I sipped my little paper cup of iced green tea after my Chinese herbal reflexology foot massage,  I was reminded of the most lovely drink I sampled at Natural Products Expo West. Iced Rose Green Tea from Teas’ Teas. Which, in turn, reminded me of my trip to Japan, still one of the highlights of my career in business class.

I can’t go a day without green tea. I drink it every day in its natural, warm form. The way God intended. Or whoever’s up there. But I rarely think to have it iced. Only at coffee shops, for some odd reason. Everywhere else I am satisfied with iced black tea, which I never drink warm. Too much caffeine. Makes me jittery. Especially at night. A few glasses of iced black tea at dinner or out for girls night** and I am up until all hours.

But as I wandered the aisles of Natural Products Expo West – or Expo West, as it’s known in the food biz — a little overwhelmed, tired, and thirsty from all those sugary natural power bar samples, the Teas’ Teas booth was an oasis of calm. Smiling ladies served generous sample cups of a variety of iced green teas. Their big push was around the new matcha green tea latte, which I didn’t sample because of the milk.

But when I tried the unsweetened green and rose green teas, I was transported back to Tokyo a few summers ago. Iced green tea was everywhere – markets, soda machines, newsstands. It was as popular as coconut water in New York and L.A.

I especially liked the rose green tea. It’s a surprising taste sensation. Rose doesn’t have flavor but it has a smell, and despite all of our taste buds, taste is mainly about smell. So, while I know it’s all in my head, the rose green tea tasted better than the plain green. Prettier. Happier. Sunnier.

Next time you’re in the market take a look for this stuff, and enjoy a little pick-me-up on a hot day.

xoxo,
Sondra

*To be honest, it was more like afternoon.
** Par-tay! I am a wild one these days.

Where do vegans get their protein?

pondering

During the course of my health coach training I’ve experimented with what feels like a million different dietary theories – Raw, Atkins, Hunter-Gatherer, Vegan, Blood Type, Mediterranean, South Beach, Zone, Macrobiotic, and Slow Food, to name a few.

By far the one I was most nervous about, in a “will I have enough to eat?” sort of way, was going vegan.

I was concerned about more than feeling full – I also had no idea where I was going to get my protein without partaking of our planet’s adorably delicious fish and animals.

My school’s blog provided some useful guidance, vegan classmates were generous with recommendations, and the internets provided the rest. Did you know there are a plethora of vegan foodie blogs? Though a startling number of the recipes are for desserts. We all know what happened to the last gal who suggested that we subsist on cake! Luckily there are real-food recipes as well. Thug Kitchen, Bunny Kitchen, The Sweet Life, Kris Carr, and This Rawsome Vegan Life are some of my favorites.

My favorite gluten-free bakery and café, Flying Apron, is also vegan, and their lovely menu was a nice start. Salads, soups, and gluten-free vegan pizzas, pot pies, and lasagna were all filling and made this seem doable.

So that took care of “will I have enough to eat?” Those recipes would more than cover three meals a meal, and snacks are easy – almonds, green juice, cut up veggies with hummus, a piece of fruit.

Which freed me up for my next anxiety. What about my daily nutritional requirements? Where is my protein supposed to come from?

Beans, seeds and grains provide a ton of protein!

It turns out the whole-food vegan world is chock full of protein, mainly in the form of beans, nuts, seeds, and grains. These little powerhouses contain all of the protein, fiber, and fat you need, and when combined with a rotating selection of fresh vegetables and fruit, ensure a full spectrum of vitamins and minerals in your diet.

Notice I say “whole-food vegan world.” Many vegans get a portion of their protein from soy products including tofu, soy milk, tempeh, soy yogurt, and soy-based faux meats. I’ve worked hard to reduce the amount of processed foods in my diet, so that seemed like backwards progress. It’s a personal choice. Manufactured foods usually have more sugar, sodium, and unexpected chemicals than you’d think, and the processing removes nutrients, so you can end up just as unhealthy on a vegan diet as your average American. Which kinda defeats the purpose, at least for me.

Ok, so I figured out where to find protein on a vegan diet – but how much did I need? The Centers for Disease Control (CDC) has recommended dietary allowances for protein intake by age group. According to the CDC, adults need between 46- 56 grams of protein a day, small children from 12-19 grams, tweens around 24 grams, and teenagers from 46-52 grams of protein a day.** As an adult female who’s neither an athlete nor pregnant, my target is 46 grams.

Which is great, but how does an adult woman get 46 grams of protein a day from beans, nuts, seeds, and grains? After reviewing the nutritional information for everything vegan in my pantry, here’s a roundup:

  • ½ cup of cooked black beans:    7 grams*
  • ½ cup cooked lentils has:           9 grams*
  • 2 Tbsp chia seeds:                     6 grams*
  • ¼ cup of almonds:                      6 grams*
  • 2 Tbsp flax seeds:                      3 grams*
  • ½ cup of uncooked quinoa:        12 grams*
  • 2 cups vegetable broth:              2 grams*

(* Estimates based on the packages at hand.)

Add these up and you’re more or less covered.

What can you do with these goodies? Make black bean patties from the beans, quinoa, and flax seeds (play around with this recipe); sprinkle the chia seeds into your daily smoothie; make a quickie warming soup with the veggie broth and lentils; and enjoy the almonds as a mid-day snack.

And there you go – your vegan protein needs are met! Deliciously!

xoxo,
Sondra

** You can find a lot more information about the recommended daily allowances of protein, and a handy chart, on the CDC web site.

Magical Misunderstood Garlic

garlic bulbs

This week I came down with the stomach virus that’s going around Seattle. Despite living as healthily as I can manage, I still interact with people and germs, and I still get sick. I just don’t get sick for as long as I used to. And whenever I’m sick, I turn to garlic.

Yes, garlic. This is not a typo. Since the dawn of time – or at least literature – garlic has been considered a cure-all. It’s been claimed to help in resisting colds and flu, the Plague, and even vampires. Many people in other countries still rely on garlic as a health supplement.

I used to travel a lot for business. And between all the indulgent eating and the germs on planes and shaking a lot of hands, I would usually get sick. One time, when I got a cold in Torino, Italy, my local contact advised I eat a clove of garlic. Every day. He said he did it, and never got sick.

At the time I hadn’t bought into natural wellness. Or food allergies. Or the understanding that everything we put in our mouths effects our entire bodies. So I ignored his advice. Laughed about it, in fact. “What a quaint Italian custom,” I thought, arrogantly.

What I didn’t realize is that I was just following the current medicinal thinking, which has evolved over time.

A Short History of Medicine.

Doctor, I have an ear ache!
2000BC Here, eat this root.
AD 1000 That root is heathen. Here, say this prayer.
AD 1850 That prayer is superstition. Here, drink this potion.
AD 1940 That potion is snake oil. Here, swallow this pill.
AD 1985 That pill is ineffective. Here, take this antibiotic.
AD 2000 That antibiotic is artificial. Here, eat this root.
Author unknown. Reprinted from Herbal Supplement Resource

Over the last few years my thinking has evolved to include a more holistic look at medicine. Why shut out any option, right?

And I’ve come to appreciate garlic in all of its forms—raw, roasted, stir fried, minced, pressed, or eaten whole. Especially when I’m not feeling well. It turns out that raw garlic has the most medicinal value. And raw garlic that’s been minced or crushed has even more goodness than the whole clove, because you get more of the juices interacting with your bodily fluids*.

Juicy raw garlic from a garlic press.

Juicy raw garlic from a garlic press.

Raw garlic also results in most people’s top two complaints about garlic. That smell, and the burning.

That burning sensation in your mouth? That’s the garlic killing off bacteria and eating the sugars and yeast that accumulate on your tongue. Eat some once in a blue moon and it’ll always burn. But eat a little every day, as my Italian friend suggested, and over time the burning will give way to enjoyment of the juicy, spicy taste.

Which leaves us with garlic breath. Garlic, or at least its smell, has an unwarranted bad rap. In a world totally aligned with health, not to mention yumminess, romance-seekers would be attracted to anyone who smelled like garlic. Personally I’ve come to love it. Who doesn’t love garlic fries, garlic bread, and olive oil with crushed garlic? You can’t get the taste without the smell. You could take garlic supplements, but they are neither as delicious nor as effective as the raw stuff. So let’s not discriminate! Next time you meet someone who smells of garlic, congratulate them on their good choices!

Let’s declare a garlic revolution!

xoxo,
Sondra

*A character in one of my favorite movies, a cult classic, was obsessed with bodily fluids. In fact, he started a nuclear war. Guess who? For the record, that’s not the kind of revolution I’m suggesting. 🙂