My New Superfood: Rainbow Juice!

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Hello from California!

I’m busy enjoying the warm weather in sunny California and juicing up a storm!  I made this concoction a few days ago and dubbed it “Rainbow Juice”– because it’s made from all the colors of the rainbow.

I found that Rainbow Juice was not only more tasty than I could have ever imagined, but that I was also FULL OF ENERGY after I drank it!  My achy knees didn’t even bother me that evening!

Now, do you know how important the color of fruits and vegetables are to your health?

They are vital!!

Yellow and orange fruits and vegetables are good for your digestive system. They contain carotenoids and bioflavonoids which act as antioxidants.  They also help keep your skin looking healthy, heal wounds and make your bones strong.

Red fruits and vegetables are beneficial for your heart and fight cancer because their red color comes from lycopene. Lycopene is a pigment that acts as an antioxidant and protects your body from free radicals and heart disease.

Green fruits and vegetables contain lutein which keep your eyes healthy. Green foods also have potassium, folate, and vitamins C and K.

Purple foods have antioxidants and flavonoids which protect your heart and lengthen your life.  They also improve your memory and assist in preventing cancer risks.

Eating and drinking a wide variety of colored fruits, fruit juices and vegetables will maximize your health–similar to the way a superfood would.  Therefore Rainbow Juice is indeed a superfood!

Happy Juicing!

Autumn

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My Health-Driven Science Experiments!

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Hello everyone! 

I’m down in California at the moment having a date with some sunshine!   I absolutely love staying with my brother, Ryan in the SF bay area.  His whole kitchen is stocked top to bottom with healthy nuts, seeds, fruits, veggies, grains, sauces etc.!!  It’s a feast for the eyes and the belly!

Lucky for me, Ryan is also a beer connoisseur; and loves to ferment vegetables, sauerkraut and Kimchi.  Due to his passion for science, technology, and health, he’s got all of the wacky tools I would ever need to make the best food ever!

Tonight my experimentation was in full force– I made an Apple Ginger Sauerkraut, Ginger Ale, and Rainbow Juice!!  (The Sauerkraut and Ginger Ale are shown above–more about the Rainbow juice later!)

I can’t wait to taste the sauerkraut in a few days!  It’s busy fermenting at the moment in the pantry.  The ginger ale and rainbow juice were so delicious–I had to tell myself to stop drinking them!

So if you see me skipping down the street tomorrow–you know why.  I’m full of the best stuff on earth!

To your health and happiness!

Autumn (check me out at www.pacificnorthwesthealth.com)

P.S.  A great resource on fermentation is the book “Wild Fermentation” by Sandor Katz!

How to Find The Work You Love

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Five Steps to Finding the Work You Love

*Originally posted on June 27, 2011 by Integrative Nutrition to www.integrativenutrition.com

Finding a job that you love can be tough. But we all deserve to wake up every morning excited to go to work.

For a lot of people, it can be hard to pinpoint exactly what our ideal career looks like. The exercise “Finding the work you love, loving the work you find” is commonly used in the field of job re-education, and can help you figure out exactly what career is right for you.

Follow these five easy steps to find the work you love:

1. What do you love to do? Make a list of all of the activities that you enjoy doing in your free time. This could be anything from topics that you like researching to your hobbies and activities. Take your time and make sure you list absolutely everything.

2. Circle your top five. Go through your list, which of these activities could you spend 8 hours a day focused on?

3. Create Job Titles. For each circled item, make another list of every possible job title that relates to that subject. This will take time and might even take some research. Search the topic on the Internet or contact someone you know that works in the field to learn more about what the career entails.

4. Pick Three. Once you have a complete list of possible jobs, circle the three that are the most appealing to you. It may be that all three options are in different fields. If this is the case, try to think of a way that you can combine the three to create one career.

5. Just do it! Now that you have a clear career path in mind, you can focus your energy on making your dream job a reality. It will some time and effort to make this happen, but the benefit to your health and well being once you have a career that you love will be enormous!

To your health and happiness!

Autumn (check me out at www.pacificnorthwesthealth.com)

Missing Summertime? Try this Caribbean Turkey Salad!

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Caribbean Turkey Salad (makes 6 servings)

Ingredients:

1 package (24-ounce) lemon-garlic-flavored marinated tenderloins

10 cups mixed salad greens

1-1/2 cups julienne-sliced jicama

1 firm but ripe avocado, pitted and diced

3 tablespoons pomegranate juice

3 tablespoons lime juice

1 small red onion, cut into thin wedges

1 packet sugar substitute (such as stevia)

1/4 teaspoon jerk seasoning/cajun blend

1 tablespoon extra virgin olive oil

Cilantro sprigs, as garnish (optional)

Directions:
Remove tenderloins from package and grill as package directs. Meanwhile, cut vegetables and prepare dressing. For dressing, in a bowl, combine pomegranate juice, lime juice, sugar substitute and jerk seasoning until blended. Whisk in olive oil until well combined and set aside.

To serve, toss salad greens with half of the dressing until lightly coated. For each salad, place 1-1/2 cups of greens on six chilled salad plates. Diagonally cut tenderloin into slices and then into strips. Top each salad with 1/6 of the turkey tenderloin strips, jicama, red onion and avocado. Drizzle each salad with the remaining dressing. If desired, garnish with fresh cilantro and serve immediately.

To your health!

Autumn (check me out at www.pacificnorthwesthealth.com)

Are you looking at the answers that are sitting right in front of you?

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The Story of the Two Shoe Salesmen

Two shoe salesmen were sent to an island to sell shoes.

The first salesman upon arrival was shocked to realize that no one wore shoes.  Immediately he sent a telegram to his home office in Chicago saying, “Will return home tomorrow. No one wears shoes.”

The second salesman was thrilled by the same realization. Immediately he wired the home office in Chicago saying, “Please send me 10,000 shoes.  Everyone here needs them.”

Be well!

Autumn

Are you interested in Helping Others Achieve Their Goals?



 

Would you like more information about the Institute for Integrative Nutrition?

I would love to talk to you about my amazing year at school and how it changed my life!  I just want to pass on something I found amazing to others!

Feel free to email me at AutumnPappas@outlook.com or call me at 360-836-4559.

To your future!

Autumn

A Deeper Look Into Vitamin O

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Excerpted, in part, from The Slow Down Diet by Marc David

Author: Marc David, Founder of the Institute for the Psychology of Eating

People often talk about burning calories but few realize that a calorie is simply a measure of heat released when something is burned. Food scientists determine the caloric value of a food by placing it in a special apparatus that essentially torches it to a crisp and measures the heat given off. It shouldn’t surprise you, then, that just about everything has a measurable caloric value. A fortune cookie contains about 30 calories. A page of a typical book you read has at least 60 calories. The chair you’re sitting in has upwards of 200,000 calories. And all of these calories need oxygen if you want them to burn. So if you’re interested in maximizing metabolism, breathing is one of the most effective tools because the greater your capacity to take in oxygen, the higher your metabolic “burning power” will be.

Breathe in more oxygen and you burn food more fully.

It’s really that simple. The digestive system is hungry for oxygen. Certain parts of the stomach lining consume more oxygen than any other tissue in the body. The intestinal villi, our site of primary nutrient absorption, are charged with the job of extracting large quantities of oxygen from the blood during the breakdown of a meal. When the blood lacks oxygen for the villi to pick up, absorption decreases.

The more we eat, the more the body naturally wants us to breathe. After a meal, the parasympathetic nervous system generates synchronous changes in breathing, blood circulation, and oxygen uptake. In other words, the brain automatically increases air intake to accommodate the need for more oxygen. Breathing more if you eat a lot is the same as exercising more if you eat a lot. If you interfere with the body’s natural switch to deeper breathing because of anxiety or overstimulation, you limit your ability to burn calories. The simple rule here is this: If you eat more, breathe more.

To further examine the relationship between oxygen and calorie burning, have you ever had the experience of going on a low-calorie diet and not losing any weight, or dieting and losing weight with the first week but leveling off despite continuing your low-calorie fare? Many people are perplexed by this mysterious phenomenon, but the reason is quite simple. Your metabolism changed. The body learned to tolerate the meager portions of food you served it by lowering oxygen uptake—decreased oxygen means decreased metabolism. In many cases, weight loss diets actually teach the body to need less oxygen. So by going on a low-calorie diet you may think you’re doing what’s right for shedding pounds, but you’re actually working against yourself.

Another way to think of this phenomenon is to consider that the act of eating creates a “demand” on metabolism. Just as lifting weights puts a demand on your muscles to grow bigger and stronger, eating puts a demand on your metabolism to grow more powerful and efficient. Food is literally like a weight that your body lifts. So it’s not just the nutrients in the food that determines the nutritional and metabolic value of a meal; the value is also determined by the process your body goes through to break the food down.

Indeed, the simple act of eating, by itself, raises metabolism. If we looked at one of the most common measures of metabolism—body temperature—we’d see that each time we eat, body temperature automatically rises. That’s the reality behind the old folk-medicine adage to “starve a fever”—if you already have a high body temperature, don’t eat because that will raise it even more.

It should come as no surprise that if chronic under-eating can lower the amount of oxygen we use, and hence lower metabolism, then eating more food for such individuals could increase metabolism. Indeed, many people I’ve worked with who honestly had weight to lose and were on a long-term, low-calorie diet without success lost their weight once they ate more food. Do you know someone who’s had this unusual experience? Eating more food literally created a demand for metabolic force and hence for oxygen uptake. The resulting increase in calorie-burning capacity far “outweighed” the extra food on their plate.

Certainly, many of us gain weight simply because we eat too much food. But when we shift to the opposite extreme—eating too little food—we will likely slow down our calorie-burning capacity. On any given day approximately 80 million Americans are on a diet. If low-calorie diets—meaning 1,400 calories a day or less—were truly effective in the long-term, then we’d see a lot more success and a lot less dieters. The point is not to overeat and expect to lose weight. The point is that neither extreme—too much food or too little—will take you where you want to go.

So if you truly want to achieve your optimum weight and metabolism, you can’t get there by denying yourself and going against biology. Losing weight means gaining life. Eat while relaxed and breathe while full generosity and you access nature’s plan for greater health and inner satisfaction with food.

Hope you enjoyed this article!  To your health!

Autumn (check me out at www.pacificnorthwesthealth.com)