Results matching “sour” from Jeanette Hada's Wellness and Happiness Blog

It's 2:16 a.m. and Aislee is sleeping in my lap.  She's growing amazingly fast and is really active these days.  It's been challenging for her fighting her first real cold.  She'll wake up several times frustrated with her stuffy nose.

I've been thinking how incredibly different life has changed with the baby.   I wouldn't have it any other way.  It's almost frightening how much I love this tiny human.  The funny thing is, before she was born, my dear friend told me that it's important to not neglect the husband when the baby arrived.  It's been non-stop taking care of her that there really is no time to pay attention to Naoki or really myself these past several months.  Taking a shower uninterrupted is a luxury and I'm thankful when papa is able to take Aislee for a walk while I handle a few household chores.  He spends most of his free time caring for the house and garden.  What's interesting and a little funny, is that after you have this cute little one with small everything and inquisitive expressions, anything that was remotely cute or appealing in your partner ceases to be...well, cute.  Suddenly, the baby has taken control of all that is cute.  Not even Lucky, our comedic bird, can compete.

Other observations of life with baby...  Buying new clothes, shoes, makeup is no longer a necessity.  It has been replaced by buying food, toys (for baby), and diapers.  I wear mostly what's comfortable now.  Her comfort and well-being is my top  priority.  So far, I've been blessed with clients who are baby-friendly. She comes with me everywhere -- even to tour properties.

I never thought becoming a mother would incur so many changes.  The pressure cooker Naoki purchased is a lifesaver.  It makes healthy baby food in minutes!  I'll try chubbing Aislee up with avocados, sweet potatos, and bananas.  She loves Japanese pumpkin, kabocha, which cooks beautifully in the pressure cooker.  I add a little cinnamon sometimes.  She seems to enjoy it.

Finding time to eat for myself has been difficult while juggling caring for the baby and working.  Making sandwiches enables me to eat and have a free hand while eating.  My current addiction is Trader Joe's Garlic Cheddar Sourdough toasted and smothered with avocado on one side and thinly sliced cucumbers and cream cheese.  Sometimes I'll slather raspberry jam and a savory speadable cheese on the same bread which is super good as well.

Ok, time for us to move to the Sun Room to sleep.  This is where we now have our bedroom.  The Star Room is our library/office, the Moon Room is also an office (that's in serious need of cleaning).  I work in the Fire Room most of the time and the Sky Room (aka the dining room is used for gatherings.  We'll be hosting Aislee's first birthday in July and hope to see some of you here at our gingerbread house.

When we first saw the sour cherry tree at God's Little Acre Nursery (located on Almaden Road in San Jose), I thought the fruit was for birds only.  It was the prettiest dwarf tree laden with branches of tiny bright red cherries -- perfect for eating off of the tree or baking in pies.  The owners of the nursery, Phil and his beautiful wife, Dolores, became our friends and we've enjoyed several trips to their gorgeous place to purchase fruit trees and a Silver Dollar Eucalyptus.  If you purchase six or more trees, Phil will give a 10% discount...of course, Naoki could not resist such a deal! 

The ones you see in this cup were a few of the last cherries, before our guests and bird, Lucky, finished them.  We'll have to wait until next Spring for the new harvest.  I wonder how the cherry blossoms will look.

After an excellent appointment with my midwife's assistant/doula in Menlo Park, my friend and I headed to downtown Los Altos to indulge in something light and sweet at Satura Bakery. If you've not yet been, I highly suggest taking a trip there on a Thursday afternoon. After eating one of the best choux creams in my life, we walked over to the farmers market. This is one of the rare markets that stays open later in the day. We sampled different types of flavorful cherries that were sweet and not the least bit sour, hearty Jersey Brand milk cheeses, super sweet sweet peas, and dark juicy red strawberries. I left with five small, but crisp and sweet, organic white peaches from Kashiwase Farms, organic Spring Hill Farms garlic curds (made from fresh mozzarella), and also one of their pesto jack blocks, melt-in-your-mouth roasted rosemary fingerling potatoes (we ate those there), and a small basket of unusually pointy, but remarkably sweet strawberries!! Oh, and I also purchased five of Satura's choux creams for Naoki -- three vanilla and two green tea flavored. Forgive all of these foodcentric posts. Occupying my mind most of the time is food, house hunting for friends/clients and ourselves, and this baby.

Hello and welcome to my latest obsession...fresh strawberries, dunked in lowfat sour cream, then swiped in light brown sugar! 

I had a colleague share this foodie tip with me recently and internally I scoffed at it.  C'mon the combination sounded to bizarre to be good; however, curiosity got the best of me after my brother said he'd tried and liked this concoction.  So, yesterday after a quick stop at Whole Foods to pick up super ripe organic strawberries (good enough to eat on their own) and tub of sour cream, I ripped open that bag of light brown sugar Naoki was waiting to use for one of his breads (that's his current obsession btw).  Together those three simple ingredients were absolutely delish!!  I had heard that it would have a cheesecake like flavor, which I am not a fan of, but was pleasantly surprised that it was even better!

If you have a chance to try this combo, I would highly recommend it (unless you're lactose intolerant, in which case contact me for the perfect enzyme supplements).

NUTRITION INFORMATION: Per strawberry: 29 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 2 mg sodium; 43 mg potassium.

1/2 Carbohydrate Serving

2007 was an interesting year of new and interesting experiences.  There was some sadness with the end of certain projects and relationships, but also lots of happiness with the strengthening of old friendships, and the meeting and making of new friends from many places. I am thankful to have my family and friends in good health, a growing career that allows me to work independently (most of the time), and most of all a peaceful life. 

I wish all of you a very healthy, happy, and prosperous 2008!

On New Year's Day we celebrated 2008 by visiting our good friend who has prepared the traditional Japanese New Years dishes for us for the past couple years.  It was a little challenging as Naoki is vegetarian and I basically eat fish (ok, sometimes I'll have chicken, but it's rare these days).

She made my favorite dessert made from fresh Fuji apples and agar.  It makes for a lovely, gelatin-free, refreshing jello.  Everything was lovely and neatly sorted in a lacquered box.  My favorite is the soup she makes flavored with kelp and filled with savory bits of dark leafy greens, daikon, and mochi (which she first toasted in the oven).  The black beans that she prepared were soft and chewy in texture and slightly sweet.  The chestnut/sweet potato was hearty and a beautiful golden color.  Her anago rolled omelet was absolutely delicious and small rounds of seasoned taro were just a few of the items there.  What a wonderful and special treat to experience every year!  Pictures to follow at http://jeanette.hada.us

Ok, obviously I'm a little obsessed with food and would love to share a few of my favorite foodie sites.  Some of these most people already know, but here they are just in case...

http://www.yelp.com
- This is an excellent site, where people can critique (rant or rave) about their experiences with different places they've visited.

http://www.opensourcefood.com
- By far my favorite recipe site with pictures that will have those late night hunger pangs kick in.

http://www.annamariavolpi.com/foodmovies.html
- Another food lovers list of food-related movies

I did not write the following, but do share the same sentiment and thought it was brilliantly written... enjoy.


The holidays are upon us once again, and once again it is time to be grateful.  With all the negative media these days, I wanted to remind you that many wonderful things are happening despite what you may hear in the news.

 

A Silver Lining in the Housing Market

 

     The media always loves to focus on the negative, and it may get you doing so as well-well, don't.  The book and DVD called The Secret show pretty conclusively that whatever you focus on becomes your experience, i.e., whatever your worry about ends up happening. You know me, I always focus on the positive-well, here it goes:

 

POSITIVE #1:  Since the housing market has slowed down, more people are saving.  More savings provide more funds for banks to loan to homebuyers.

 

POSITIVE #2:  Since the increase in gas prices, people are driving less, buying more energy-efficient cars, and starting to install more solar features in their  homes-all good for the environment. People also are starting to move to the inner city, great for revitalizing downtown areas and giving families more time to spend at home with one another.

 

POSITIVE #3:  The fall in the dollar is helping our economy because foreign consumers are buying more of our products, taking more vacations here, and helping our trade imbalance.

 

POSITIVE #4:  The subprime lenders had sold homes to people who could not afford them anyway.  Now those less-expensive foreclosures are being bought by people who otherwise could not have afforded a home.

 

POSITIVE #5:   The slowdown in the housing market is confined to those areas that went up too fast, anyway-i.e., Florida; Washington, DC; New York; California; Las Vegas; and Arizona.  Now the locals there once again can afford to buy a home.  

 

     So savings are up, we are using less gas and moving back to the inner city, more people are concerned about conserving energy, our trade deficit is improving, and more deserving Americans are able to afford a home.  We also live in the best place in the world-what could be better? 

 

     Be grateful and enjoy your Thanksgiving.   God bless you all.

 

SOURCE:  "Housing Prices are Down, Oil is Up, and That's Not Really So Bad,"  New York Times, November 14, pp. A1 and A20.

For the past few months there have been numerous (but not new) reports on the benefits of drinking tea, especially the green kind! Naoki's family has a beautiful green tea farm in Mie, Japan and they are ready to ship 2007 spring leaves. The cut off date to order will be this Thursday, May 10.

This green tea tastes different and has a sweeter and fresher flavor than what is available in most stores here. It can be cold brewed as well as served hot. Please allow boiled water to cool for a few minutes before adding the delicate tea leaves to prevent burning, which can alter the taste. Hadaseicha's tea is dark green in color, has a bold taste and was carefully harvested by Naoki's parents. Orders are available only once a year and large orders can be stored in the freezer to preserve freshness. My mother likes to order the teabags in bulk and repackage them to give as gifts to her health-conscious clients.

This past weekend was spent looking for multiple unit properties to both and live and invest in. After viewing about eight different places, I came home feeling very thankful for our tiny (but well kept and quiet) home. We'd like to find a place with a good school district, and possibly upgrade the property to include eco and health friendly flooring, paint, and water filteration systems.

It seems a million dollars doesn't get you very much in the Bay Area these days. That's not exactly our budget, but it's the going rate for many of the plex properties in the 40 year old range in the South Bay.

Please read on if you would like a list of valuable real estate resources.

It pains me to write about this subject, as I find it difficult to maintain composure as an adult when discussing the subject of ..well, flatulence. You know, passing the gas, tooting, cutting the cheese, etc. I could go on, but then the point of this blog entry would be lost.

Many of us have issues with digestion, either with acid reflux (heartburn), gas of some sort, constipation and/or diarrhea. Going from an unhealthy diet of junk/fast food to a super healthy eating plan can also cause an "uproar" in our system. What may be lacking are the necessary and beneficial enzymes need to properly breakdown our food, as well as a quality probiotic supplement to assist with the complete digestive process.

About a half year ago, I joined the ANA (aka American Nutraceutical Association). This organization has a wealth of information and resources to help further along ones knowledge in nutrition, health and medicine. The will have a conference in October on "Nutraceuticals and Medicine" which will focus on the role of nutraceuticals, diet and nutrition in disease prevention. This conference will provide continuing medical education credits for physicians, nurses and pharmacists.

The ANA is also now offering a cost-efficient (non-biased) check up kit to score the amount of free radicals in your system. It is non-invasive procedure that's an easy way to help determine the impact of antioxidant nutrition in the body. Yes, urine is involved, but that seems preferable over the drawing of blood.

There have been studies done to show that too much antioxidants from certain supplements can actually cause an oxidative effect, therefore making it a pro-oxidant and causes much more free radical damage to the cells. More on that later.

40% fewer calories than processed sugar / 75% less carb intake

Diabetic Safe

Xylitol is a natural low-glycemic sugar manufactured from birch trees or other natural xylan-rich sources. It's metabolized independently of insulin and is safe for diabetics or anyone seeking a healthier lifestyle. No sugar highs or lows.

Perfect for coffee, tea, cereal...does not promote cavities, looks and tastes like sugar, leaves no aftertaste, and disolves quickly.

Find it at your local healthfood stores (such as Whole Foods) or online at http://www.emeraldforestsugar.com

Find more information by Googling or visiting http://www.wikipedia.org

http://www.centerforfoodsafety.org/mad_cow_di3.cfm

For over 30 years, the U.S. Food and Drug Administration and the Department of Agriculture have been flirting with a mad cow disease epidemic. The public has largely been kept in the dark about regulatory decisions leading toward this potential public health catastrophe and even about the dangers associated with eating contaminated meat and meat products. Recently, some of the glaring deficiencies in the regulation of the U.S. meat production system were revealed when a cow with bovine spongiform encephalopathy (BSE) was discovered in Washington.

Mad cow disease, or BSE, belongs to a group of related brain-wasting diseases known as "transmissible spongiform encephalopathies" (TSEs). While TSEs are known to occur spontaneously, they also are spread through cattle herds by feeding infected nervous system tissue to other animals. Beginning in the 1970s, the meat rendering industry began processing dead, dying, disabled, and diseased animals for use in livestock feed--and pet feed--as a way to increase the protein consumption of cattle, pigs, sheep, and poultry (cattle can get the disease by eating less than one gram of diseased meat and bone meal fed to them as a protein source). Consequently, these quasi-cannibalistic feeding practices quickly spread the fatal TSE diseases, resulting in hundreds of thousands of diseased animals, some of which ended up in the food supply in Britain and Europe. Over 140 people in Britain have been infected with vCJD from contaminated beef.

Humans who eat contaminated beef products are at risk of contracting the human version of mad cow disease known as new variant Creutzfeld-Jakob disease (vCJD). The disease slowly eats holes in the brain over a matter of years, turning it sponge-like, and invariably results in death. There is no known cure, treatment, or vaccine for TSE diseases.

Tissue from infected cows' central nervous systems (including brain or spinal cord) is the most infectious part of a cow. Such tissue may be found in hot dogs, taco fillings, bologna and other products containing gelatin, and ground or chopped meat. The process of stripping every last piece of meat from a cow carcass, including connective tissue from bone, can contaminate this meat with infected nervous system tissue. Transmission of vCJD between people has also occurred in over two-dozen cases as a result of transplants or injections of body tissue from infected people.

Despite the adoption of additional safeguards following the discovery of mad cow in the United States, the FDA still allows the risky practice of recycling animal offal into feed: ruminant animals (cattle, sheep, goats, deer) are fed to non-ruminants (pigs and poultry), and these non-ruminants are rendered and fed back to ruminants. Such practices are banned in Britain and Europe. Also, in spite of the wake-up call the FDA and the USDA recently received, only a small percentage of slaughtered or soon-to-be slaughtered cows are tested for BSE in the U.S. By contrast, Britain tests 70 percent of its beef cattle and Japan tests 100 percent.

So far, none of the vCJD cases diagnosed in the U.S. have been linked to domestically-produced beef, but this fact may have little bearing on the reality of the situation: the disease has a long incubation period and few dementia-related deaths in the U.S. are investigated. Creutzfeld-Jakob disease is not yet a reportable disease with the Center for Disease Control and Prevention (CDC).

CFS seeks to make CJD a reportable disease so occurrences can be tracked, and to plug the loopholes that still exist in FDA and USDA regulations, i.e., require testing of all cattle over 20 months of age and ban all animal products from feed.