What’s For Dinner….Again?

When people ask me what I like to make for dinner I usually answer “Reservations.” This stems from my childhood. I had a busy mother who worked full time, earned her Masters Degree at night and volunteered for numerous civic and charitable organizations. She loved to food shop but was usually to occupied to cook. We had a lot of wasted food in our refrigerator!  Dinner was usually something rapidly prepared or heated from a bag, box or can. Dining out was where the adventure started. Mom was happy. Dad was happy. I was happy. The meals tasted different and it was a refreshing change from my mother’s standard cooking repertoire (e.g., Shake & Bake Chicken, Meat Loaf, Brisket, boiled to limp greens and mishmash casseroles).

Needless to say, I had reservations about cooking in my kitchen upstate. My husband, David, usually mans the kitchen. But my attitude changed when my diet became focused on health. Now I enjoy cooking (well, mostly) and I’m fascinated by books that offer practical, time-saving, healthy and delicious recipes that don’t involve too much kitchen “gear.”

Katie Workman Food Writer, Author, Mom

Katie Workman: Food Writer, Author, Mom (photo: Todd Coleman)

Enter Katie Workman, author of The Mom 100 Cookbook and her newest, Dinner Solved! (both Workman Publishing). Katie is a cook, a writer, a mother of two, an enthusiastic advocate for family meals, an activist in hunger issues. Through her books, videos and website Katie offers smart tips and recipes for busy parents who want to feed their family with flair, from one pot meals to made-over leftovers to fresh twists to your greatist hits recipes. Katie also provides practical ways to cajole picky eaters to try new things so that meal time isn’t squeal time. Connect: Twitter@katieworkman100  instagram/katieworkman100  Facebook/katieworkman100

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If you are looking for new answers to the question, “What’s for dinner?” that result in more grins than groans, tune in to hear Katie August 31, 4pmET on Fearless Fabulous You! W4WN.com. This show will be available on iHeart.com and the iHeart App anytime on demand post broadcast.

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime,

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime. Connect: Twitter@mightymelanie Facebook/FearlessFabulousMelanie Instagram/MelanieFabulous

 

Getting Things Off My Chest: Milking the Nuts: Was I Nuts?

I’ve been on the search for the best tasting and true almond milk ever since I found out the brand I was loyal to for years, Blue Diamond Unsweetened Almond Breeze, was outed in the media last month for containing only 2% almonds resulting in a class action lawsuit.

Almond milk has been getting raked over the coals by nutritionists and media for awhile. Many commercially produced almond milks are more water than milk, and their nutritional claims have been questioned. Cow milk drinkers like David think I’m nuts and tell me drinking whole milk is better than anything else, but I am trying to manage my dairy intake. And I like the taste of unsweetened almond nut milk (or so I thought that was what I was drinking.)

Rather than crying over spoilt almond milk I decided to take matters into my own hands. I bought a nut sack on Amazon for $8.99 with a plan to make my own almond milk. I was told by purists that once I made my own nut milk I’d never go back to store bought “imposters”.


While waiting for its arrival I researched home-made nut milk recipes, downloaded the nut sack company’s free Ebook and looked for raw almonds where I live. I couldn’t find any that weren’t roasted or salted, and the most suitable nuts I found were expensive: $8 to $10/bag at my local store. So much for things being less expensive in the country.

I ignored all the snarky and suggestive comments from David about nut sacks and assigned him the task of finding me a bag of affordable nuts. He dutiful brought me a back a sack of raw almonds from Trader Joe’s in Manhattan ($6.99).


The directions said to soak the nuts for 8-12 hours. Done. Then I put them in my blender with appropriate amount of water (more nuts; less water). Done. Then I poured the thick mixture into my nut sack and started squeezing the liquid into a bowl. I’ve never milked an animal but I’ve now milked a nut sack. More suggestive comments from the one man peanut gallery followed.

The end result was a very nutty and creamy milk. But the sack of nuts made only a little milk. There was more nut pulp left than milk. We froze the nut pulp to figure out what to do with it later. The handmade pure almond milk was flavorful and almost too rich for my taste. Maybe that’s because my palate is so accustomed to the watered down almond milk I was used to drinking. It’s kind of like skim milk versus whole milk.

So was it worth it? Nut milk purists will all chorus in with a “Yes.” But my gripe is that I  had to use a lot of nuts to make a little milk, and the end result didn’t last very long. After four days in the refrigerator my homemade nut milk started to turn and we had to toss it out. I hate wasted food.

Meanwhile I found a store-bought almond nut milk brand that tastes pretty good and is more affordable than my homemade attempt. Califia Farms, which is dairy free, soy-free, plant based and vegan ($3.99 @48 oz.). It’s also lower in sodium than the only other brand I tasted and Liked (Stop and Shop). The only issue I have with this brand of nut milk is that it contains carrageenan, an additive used to thicken nut-based milks, yogurts and ice creams. Carrageenan has been linked to both gastro-intestinal issues and being possibly carcinogenic. According to Califia Farm’s website, carrageenan will be removed from its products by the end of 2015.

Now that I own the nut sack, I may try my hand at making milk again, or maybe I’ll just try a creamy nut butter. I can already hear David groaning.

Why I like Nuts 
Studies have shown nuts are a heart-healthy food. Nuts are high in fiber, omega 3 fatty acids, plant protein, vitamins, phytochemicals and antioxidants. Consumed in moderation (e.g., a handful or 6 to 8 nuts, not the entire bag!) they are a healthy snack. Choose unsalted, unsweetened dry roasted nuts. Spiced nuts are delicious, but watch added salt!

Suggested reading about nuts (among many):
Mayo Clinic   New York Times Well Blog    Health.com

Like this? Like this: Facebook.com/FearlessFabulousMelanie  and weigh in here: Twitter@mightymelanie 

Fearless Fabulous You! on iHeart.com

if you missed last week’s moving show on Living Beyond Breast Cancer here is the link. I want to thank Peggy Olivas, diagnosed with triple negative breast cancer in 2008, and Jean Burns, diagnosed with Stage IV metastatic breast cancer in 2013 for sharing their personal stories and insights. I also want to thank Living Beyond Breast Cancer CEO Jean Sachs. It was a great show on a sensitive topic.
Please buy and share my Fabulous books with friends! 


Finalist: Self Help/Motivation         Winner: Cancer Health Topics
2015 International Book Awards     2014 International Book Awards

Living with Multiple Sclerosis, This Mom Shares Her Raw Energy To Stay Nourished & Strong

Imagine being diagnosed with a life threatening illness. “How can I gain control of my life and manage my health?” you ask. It’s happened to me and to many friends and colleagues. And it happened to my guest August 24th on Fearless Fabulous You!

Shari Leidich was diagnosed with Multiple Sclerosis (MS) in 2004. MS affects approximately 2.3 million people worldwide. MS is an unpredictable, often disabling disease of the central nervous system. At this time the cause is still unknown, and there is no cure. Research is being done in many areas including genetics, immunology, hormonal and environmental risks. According to the National Multiple Sclerosis Society website MS affects people of all ages and backgrounds and is two to three times more common in women than men.

Shari Leidich

Shari Leidich

Many  women live dynamic and full lives with MS.  Shari is one of them. A busy mom with three children living in Colorado who loves to hike and enjoy the outdoor life, Shari found her energy so sapped she could barely pick up a pen. The diagnosis was MS. Shari chose to forge a natural path to wellness and research to learn how a natural diet could improve her health. She  decided to embrace a raw food diet which means, in brief, consuming unrefined, plant based foods (e.g., fruits, vegetables, nuts, seeds) in their natural state without cooking or warming above 118 degrees.

FRUITS AND VEGGIES AND JUICES

People I know who consume a raw food diet feel healthier, stronger, more energetic and lightness of spirit. They also seem to have an incandescent glow to their skin. However, it’s not easy to maintain a raw food diet. It takes commitment.

Shari’s commitment led to her product line, Two Moms in the Raw, 100% organic gluten free, raw, sprouted, non-GMO granola, nut bars, cereals, crackers and dessert truffles. Shari first started making her healthy snacks in her kitchen to nourish herself and her family and started to share with friends. The friends and then parents of her children’s classmates kept asking for more. Soon Shari was selling  her snacks at the Boulder Farmer’s Market.

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Now Two Moms in the Raw is a family business with Shari working side by side with her Mom, Marsha. The products are sold nationally and internationally. Shari is also author of the Two Moms in the Raw Cookbook which offered a multitude of healthy recipes beyond raw food, available on Amazon.

COOKBOOK

 

It’s not easy living with MS. Shari’s raw energy and dedication to natural health comes through in everything she does. Tune in August 24th, 4pm EST, on Fearless Fabulous You! to learn more.  Live: www.W4WN.com Podcasts are available on iHeart and the iHeart App post show anytime post show. Link:

Connect and Learn:

For more information on Multiple Sclerosis please visit the National Multiple Sclerosis Society www.nationalmssociety.org or call toll free: 1-800-344-4867

Connect and learn more about Shari Leidich and Two Moms in the Raw here: www.twomomsintheraw.com   Facebook: TwoMomsInTheRaw

And here: Twitter@TMITR  http://Instagram.com/twomomsintheraw

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime,

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime,

 

Trimming Your Waste- Why It Matters To Stop Trashing Your Food

Getting wasted is growing in popularity. I don’t mean drinking yourself silly and getting trashed. These days getting wasted means becoming more grounded and conscious about the food we eat and utilizing every part of it rather than throwing it out. In other words: Don’t trash your dinner.

The United States is an agricultural wonder abundant in food. Stores stock hundreds of products both farm-raised and man-made. Restaurants and food shops are on every block in cities and towns. Yet, we waste more food than we ingest, and more than 46 million Americans are living with food insecurity (lack of food).  A few facts from World Food USA’s website

  • Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons)
  • The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10)
  • In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions
  • In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month

World Food Day – October 16, 2014- is a  program by the By United Nations Environment Program, Regional Office of North America.

wasted food 2

We should be aware of food waste every day and give another thought to the unused or uneaten food we toss out. Most everything is reusable in some form. Many well known chefs and food writers have written about food waste including Dan Barber and Tom Colicchio,  My fave healthy restaurant chain sweetgreen has even come up with a “Wasted Salad” in collaboration with Dan Barber. Masters Degree student Leanne Brown wrote a book, Good and Cheap: Eat Well on $4/Day which advises on ways to use food in smarter ways.

Issues of food waste have dogged me most of my life. My mother loved to shop for food but was usually too busy to cook all of it.  A lot of spoiled food went into the garbage and the smells and sight of it lingered with me. As a single adult I never stocked my refrigerator; I just shopped for what I needed when I wanted it, or I dined out and took home the leftovers.  These days I am even more sensitive to trimming our food waste and am learning to rethink the bits and pieces of food left from our home cooking adventures.

There are dozens of ways to trim your waste. Here are six: Continue reading

Breast Cancer Is Not Just One Disease- Fearless Fabulous You Aug 17

Many people, including myself until I was diagnosed in August 2009, never really understand the complexity of breast cancer, which affects 1 in 8 women. Breast cancer impacts women- and men- of all ages and cultural backgrounds. While lifestyle choices may help reduce your risk, there are many factors that can be related to a breast cancer diagnosis such as genetics and family history, but there is no one cause. And anyone who is diagnosed with breast cancer should not feel any blame or shame, or a  “what if” or “if only” mind set. The focus should be on getting the best treatment for your specific diagnosis.

It’s important to understand that there are many sub-types of breast cancer and a range of targeted treatments. At this time there is no cure, but thanks to medical advancements women are living longer and the outcomes are better. Still, some women are living with types of breast cancer that are harder to treat or are more advanced.

Statistics show that 20% to 30% of people initially diagnosed with early stage disease will develop metastatic breast cancer, which means cancer cells have spread to other parts of the body, typically the bones, liver, lungs and brain. Women diagnosed with Stage IV metastatic cancer face balancing their continuing cancer treatment and quality of life, as well as addressing the emotional needs for themselves and their loved ones.

Triple negative breast cancer is a sub-type of breast cancer based on a lack of three “receptors” known to fuel most breast cancers: estrogen receptors, progesterone receptors and human epidermal growth factor receptor 2 (HER2). This type of cancer cannot be treated by conventional targeted therapies and it can be more aggressive. Studies are underway to find additional treatment.

On my August 17th edition of Fearless Fabulous You! I’ll discuss issues for women living with both triple negative and metastatic breast cancer with three women who work with Living Beyond Breast Cancer (LBBC), a not-for-profit organization that provides educational programs, peer support, a national hotline and other programs and services for people affected by breast cancer, including patients, caregivers and health care providers.

My guests will include Jean Sachs, Executive Director of LBBC, and two LBBC volunteers: Peggy Olivas, who was diagnosed with triple negative breast cancer in 2008, and Jean Burns,  who was diagnosed with Stage IV metastatic breast cancer in 2013.

Jean Sachs, Executive Director, Living Beyond Breast Cancer

Jean Sachs, Executive Director, Living Beyond Breast Cancer

Peggy Olivas

Peggy Olivas

A cancer diagnosis is a very personal journey for each individual, including her diagnosis, treatment, lifestyle management and physical and emotional recovery.  LBBC provides many programs, webinars and conferences to help women and their families address those needs.

LBBC Toll Free Hotline: 888-753- (5222)  Website: www.lbbc.org

 

Jean Burns

Jean Burns

If you or a loved one has been diagnosed, and especially for those living with triple negative or metastatic breast cancer, please share this post and encourage them to tune in to Fearless Fabulous You! Monday, August 17, 4pm EST on W4WN.com. This show will also be available on-demand anytime, anywhere in the world on iHeart.com and the free iHeart App. Here is the direct link to all show episodes (filed by guest)  http://www.iheart.com/show/209-Fearless-Fabulous-You

 

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime, Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime.

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime.

Connect:

Twitter@LivingBeyondBC 

Facebook.com/Living Beyond Breast Cancer

Links to other resources

Metastatic Breast Cancer Foundation 

Triple Negative Breast Cancer Foundation 

Follow Melanie Young’s weekly blog, Getting Things Off My Chest at www.melanieyoung.com/ and connect on Facebook.com/FearlessFabulousMelanie and Twitter@mightymelanie

Books by Melanie:

Fabulous tips to reboot and redefine how you want to live your life

Fabulous tips to reboot and redefine how you want to live your life

If you are a loved one has been diagnosed with breast cancetr this helpful, comforting and resourceful guide will be your best mentor-friend. Filled with tips!

If you or a loved one has been diagnosed with breast cancer this helpful guide will be your best mentor-friend. Filled with tips and check lists.

Facing Up

I recently created a YouTube video channel for my TV appearance.  Why do screen shots of your videos capture your worst expression ever? In my case it’s usually between a pain-anger-or what smells? look. I’ve spent hours trying to figure out how to fix a dire “resting screen shot” face.

RBF Melanie.

No matter how hard I try to have RFF (Restful Fabulous Face) in my video interviews, inevitable the little Code Ninjas that live inside the world of Facebook, Google and YouTube capture me at my worst.

Of course, in the world of women and beauty, this expression has a term and, ultimately, some women seeking out cosmetic surgeons for a fix. It’s called RBF “Resting Bitch Face.” Naturally, this term only applies to women, much in the same way men never seem to get cellulite…or menstrual cramps.

I read about Resting Bitch Face in the New York Times and other media outlets  Several celebrities have been called out about their RBF including perennially unhappy looking Kirsten Stewart, Victoria Beckham and Anna Paquin (who admitted having RBF during an appearance on Jimmy Kimmel LIve.

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Kirsten Stewart

VICTORIA BECKON-PEOPLE ONLINE

People.com

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Anna Paquin

 

 

 

 

 

 

 

I liked this Cosmopolitan magazine article, “13 Struggles Only Women With Resting Bitch Face Understand, ” especially point #5. “People tell you to smile more. You just wanna be like, “Hey, you don’t find me telling you what to do with your face! SO SHUT UP.”  It’s annoying when men hanging out on the street shout out “Smile Lady” when I walk by like I’m supposed to have a sh-t-eating grin on my face all day. It’s OK to look serious.

First Lady Michelle Obama was described as having RBF in this photo taken at the memorial service for South Africa’s Nelson Mandela. It generated plenty of media commentary. Of course, it’s pretty normal to look somber at a funeral and pretty abnormal to take goofy selfies during one.

ALTERNATIVE CROP US President  Barack Obama (R) and British Prime Minister David Cameron pose for a picture with Denmark's Prime Minister Helle Thorning Schmidt (C) next to US First Lady Michelle Obama (R) during the memorial service of South African former president Nelson Mandela at the FNB Stadium (Soccer City) in Johannesburg on December 10, 2013. Mandela, the revered icon of the anti-apartheid struggle in South Africa and one of the towering political figures of the 20th century, died in Johannesburg on December 5 at age 95.   AFP PHOTO / ROBERTO SCHMIDTROBERTO SCHMIDT/AFP/Getty Images

AFP PHOTO / ROBERTO SCHMIDTROBERTO SCHMIDT/AFP/Getty Images

RBF only seems to apply to women. We’re told we look angry, tired, sad, judgmental, bossy, snobby, and bitchy (sounds like 7 bad dwarfs.). But if we smile too much we look “ditsy.” Men with the same expression are “brooding” and “provocative” and attractive to women according to this article,

www.yourtango.com

www.yourtango.com

Male followers of this blog can stop reading now, Ladies, this next part is for you to help rearrange your face and have a laugh. Continue reading

Can You Eat on $4 a Day?

Can you eat on a $4 a day budget? I bet your $4 latte or juice you say you can’t.

But $4 is the daily budget 46 million Americans must survive on to eat, based on the allocation of SNAP, the U.S. government’s food stamps program. And millions more, including cash strapped working parents, fixed income retirees, students and grads entering the workforce, live with similar limitations.

We’re talking food and nourishment and the fact that many people don’t have enough on their plates for themselves or their families despite living in a country where food is plentiful. It’s called food insecurity defined by the USDA as “limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways.”

Leanne Brown

Leanne Brown

While pursuing her Masters of Food Studies at New York University Leanne Brown researched and wrote the book, Good and Cheap: Eat Well on $4 a Day to provide realistic dishes and meals that stay within the SNAP provisions of $4 a day. Yes, you can do it! Good and Cheap provides many healthy and delicious options as well as practical tips for purchasing and preparing food on a limited budget with limited food waste.
good-and-cheap

Leanne first offer Good and Cheap as a free downloadable PDF on www.leannebrown.com.  After it went viral with over 700,000 downloads, she launched a successful Kickstarter campaign raising $145,000 for a 40,000-copy print run. The book’s just been published by Workman in paperback and is filled with beautiful color photos of dishes. Each recipe provides the cost estimate per serving.

CookbookAwardWinner

Good and Cheap is recipient of the 2015 International Association of Culinary professionals Judge’s Choice Award. Leanne Brown was named Forbes magazine 2015 “30 Under 30,” and the accolades continue to roll in from folks like  Oprah, Michael Pollan, Chef Jamie Oliver and Professor Marion Nestle.

What’s even better is that each time someone purchase a print copy of Good and Cheap, a free copy will be given to someone who needs it most. It’s a win-win on getting a great book for yourself and giving one to help another.

Leanne joins me Monday, August 10, 4pm EST on Fearless Fabulous You on W4WN.com and podcast to www.iHeart.com and the iHeartApp. Direct link to all episodes on demand: http://www.iheart.com/show/209-Fearless-Fabulous-You

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime, Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime.

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime, Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime.

Connect with Leanne Brown on Twitter: @leelb
Facebook: eatgoodandcheap

 

Getting Things Off My Chest: The Sixth Sense in Flavor

In the world of cooking and gustatory pleasure, the sensation of taste can be categorized into five basic categories: sweet, sour, salty, bitter and umami. The latter is a Japanese term for a savory, stimulating sensation that is meaty but not in the “red meat” meaning of the word. Umami fills your mouth with pleasure. I like to experience all five senses when I eat and I hope to convey them as I improve my cooking ability.

But I think I have identified a sixth sense. It’s why homemade dishes you remember as a child tasted so good and why I can’t seem to replicate the same pleasurable sensation when I prepare the dish in my home. I call it “UMommy.” It’s that delicious sensation of feeling nourished and welcome. It’s that nostagic and comforting feeling that makes you dream about a dish and its aroma long after you packed your bags and headed to your new home and makes you want to recreate and share the flavor memory in your own kitchen. Everything tasted better when your mother or grandmother made it because it was made and served with love.

An example is one of my childhood favorites, squash pudding. This dish has been served at every family occasion since I can recall. Both my maternal grandmother, Rose (Mimi), and my mother made it as did the women who helped them in the kitchen.  I can’t recall a visit to Chattanooga for any holiday where a warm squash pudding wasn’t waiting for me.

Recently I was chatting up my family’s squash pudding to a journalist I met at a dinner who asked me for the recipe. Many years ago my mother typed up all the signature recipes from the women on her side of the family, along with a few from their kitchen Help, and gave them to me. I’ve kept them in a safe file box with other “important papers.” There’s Aunt Rachel’s Cheesecake, Aunt Bertha’s Cornbread Muffins, Mimi’s Noodle Kugel, Birdie’s Brisket and, of course, Sonia’s Squash Pudding. I dug out the recipe file and typed up “Sonia’s Squash Pudding” to email to the journalist. With squash abundant in the farmers markets now I decided to give it a try.YELLOW SQUASH

Continue reading

It’s No Secret- Code is Key to A Girl’s Future

In a recent issue of MORE magazine entrepreneur Susan Lynne, founder of BBG ventures, an company than investments in women-owned tech startups said, “Learning to code is far more valuable than learning to speak French. Coding is a universal language. It allows you to work wherever you want.”

I filed that one in the back of my mind. Growing up as a teen the word “code” was usually associated with “secret” and “Morse” and the only languages offered in my high school were Spanish and French. Today “code” means the language of technology, and it goes far beyond gigabytes, search engine optimization and other common tech lingo. It’s a language I wish I knew better in a world still dominated by male executives and tech geeks.

According to The New York Times, “Women account for just 6 percent of chief executives at the top 100 tech companies,” and “they create only 8 percent of venture-backed startups.”

But not for long. Thanks to organizations like Women Who Code women are getting a foothold and leg up in technology. Women Who Code is a global not-for-profit 501(c)(3) organization whose mission is dedicated to inspiring women toward excel in technology careers through education, advocacy, development, community and consulting. Over 30,o00 members and growing Women Who Code has executed over 2,000 events around the world and has a presence in 18 countries. The organization’s website and online community provide a place to network, exchange ideas and showcase women in technology whose work is purposeful, productive and promising.

Elizabeth Ferrao, Women Who Code NYC

Elizabeth Ferrao, Women Who Code NYC

Elizabeth Ferrao, a software engineer on Time Inc.’s New Product team, co-founded Women Who Code NYC in March 2014 with web developer Estella Madison Gonzalez. She joined me August 3, on Fearless Fabulous You! to discuss why learning  computer code is important for women, the reality that technology literacy is essential to every business, and programs offered by Women Who Code to support and advance the careers of women in technology. Here is a link to the episode.

“WWCode has helped me discover that I am good at something I didn’t think I would be good at and has helped me make real friends and connections with amazing women. It has also helped me realize I am NOT the only woman over 40 who is learning to code or looking to change careers.” – Beginner & Member WWCode San Francisco

Elizabeth says learning code is easier than learning Spanish. With more than 2000 Women Who Code MeetUp events and most free, now is the time to get your feet wet in your tech skills and get up leg up in business. Please listen to this great chat with Elizabeth on www.iHeart.com and the iHeart App. Direct link: http://www.iheart.com/show/209-Fearless-Fabulous-You

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime,

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime,

Connect with Women Who Code:

Website and blog: www.womenwhocode.com

Twitter  https://twitter.com/WomenWhoCodeNYC  #WWCODE

Facebook: https://www.facebook.com/womenwhocode

Medium: https://medium.com/WomenWhoCodeNYC 

Elizabeth Ferrao  Twitter: https://twitter.com/MusingMurmurs 

Connect with Melanie:

Twitter: https://www.twitter.com/mightymelanie

Faecbook: https://www.facebook.com/fearlessfabulousmelanie

When the Glass Is Greener

I finally took the plunge.

After reading about the benefits of juicing from wellness warriors like Kris Carr and Joe Cross, and to prep for my radio interview with Daily Greens Founder Shauna Martin, I decided to give it a try.

First I had to find the juicer. David had purchased a Breville when I was diagnosed with breast cancer six years ago thinking we (he) would juice my way to better health. I don’t recall ever using it.

I forgot we actually had a juicer and tried to liquefy fruits and vegetables in my KitchenAid blender. But there was too much debris floating around after I finished including bits of stems and leaves and something that tasted like plastic wrap that was probably from the bottle of coconut water I carelessly opened and added. I concluded that blenders are better for making smoothies and frozen daiquiris.

EMPTY BREVILLE

Once David reminded me that we owned a juicer and dug out the Breville from the back of the cabinet, I gave it a try. I started with my least favorite raw vegetables: celery, kale and carrots. I figured if they were liquefied I might enjoy them more. I added a mango for sweetening and lemon juice and ginger for flavor balance.  Once I got on a juicing roll I tried fresh peaches. One kind of fruit is plenty for sweetening the tang of the vegetables.

PULPY

OK, I get it! It was easier than expected and fun to try different flavor combinations. I loved the pure flavors and the energetic “high” from drinking fresh juice. Well, the “high” is a bit of an exaggeration. It was more like a feeling of knowing you learned something new and actually enjoy that involves being in the kitchen. Usually I only drink fresh juice when we’re on vacation, most often orange or grapefruit juice. Maybe the “high” was feeling (sort of) like being on vacation.

GLASS OF JUICE- TOP

So, lesson learned. Don’t knock it until you’ve tried it. I know, I wrote several weeks back that “Liquid Diets Are Not My Cup of Tea.”  And they’re not. I believe everyone should Just Chew It!  But, if you are going liquid, go fresh; and if you don’t like your veggies raw or cooked, try drinking them. Mix it up a bit with fruits and flavors, and in the evening add a favorite spirit for a delicious cocktail. I’ll take a glass of fresh fruit and/or vegetable juice any day over a soda, and the price is right. These days purchasing cold pressed juices from carts or retailers can run $8 or $9 a bottle.

Now let’s see whether adding a daily fresh juice to our regular diet of vegetables, fruits and fish measures up to the claims of glowing skin, clearer eyesight, more energy, a more robust libido, managed weight and overall well-being. A balanced diet coupled with exercise and plenty of sleep will achieve the same goals. But, I have to admit. I like playing with my food!

Now, what do we do with all this pulp?

Want to learn more about juicing? I met Shauna Martin, Daily Greens, at the Summer Fancy Food Show. A sister breast cancer survivor (as is her sister, Tamara), Shauna turned to juicing and a vegan diet for her health. I’m a fan of her line of cold pressed Daily Greens juices and hemp milks and am trying some of her recipes from her Daily Greens cookbook. Shauna joins me on Fearless Fabulous You! July 27, 4pm EST. www.W4WN.com and www.iHeart.com.

Shauna Martin

Shauna Martin

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