Category Archives: health


hummus

What Is Hummus?

One of the easiest and healthiest snacks you can make is hummus. High in protein, fiber, vitamin 6, and manganese, it tends to be served either with pita bread, crackers, or with vegetables. Not only is hummus delicious and high in protein, it has a huge fan following.

There are songs/music videos (this is just one of them),  movies, and even culinary competitions, all devoted to this humble condiment.

Originating in the Middle East with the earliest known recipes appearing in the 13th century, hummus has become popular worldwide. Traditionally it’s made from cooked chickpeas which are ground up and then mixed with lemon juice, olive oil, salt, and garlic. Purists also call for the addition of tahini, a sesame seed paste, when making traditional style hummus. It tends to be served as an appetizer or a dip. Sometimes it can also be served as a side dish with things like falafel, grilled chicken or fish, or as part of a meze plate

Where to get hummus

Want to know where my favorite place to buy hummus is? The best place on the planet to get it (in my humble opinion)? It’s a tiny little out-of-the-way, hole-in-the-wall place in the Old City in Jerusalem called Abu Shukri. I’ve been fortunate enough to eat there twice, both times with my wonderful Aunt Carol. 

The first time she took me there, in the mid 1990’s, it was a revelation of how amazing hummus, and the falafel and pitot that accompanied it, could taste. Quite frankly it spoiled me for falafel, hummus, and pita for years. You think I’m kidding, but I’m not.  It took a very long time for the memory of that dish to fade to the point that I could eat that again anywhere and not mourn that it wasn’t from Abu Shukri.

The second time was fifteen years later when I went back to Jerusalem. Aunt Carol asked me what was on my list of places to visit. I told her I needed to go back to, “that amazing hummus and falafel place.” I had forgotten the name by then but not the taste. She laughed and said, “Do you mean Abu Shukri?” I said I thought that was it.

So one fine day we made our way to the Old City. After getting lost a couple of times (there’s lots of twisty turns and not well marked alleyways all over the Old City) we eventually found it. To my delight it still looked just as hole-in-the-wall-ish. The intervening years had done nothing for the décor. And their reputation, although still solid, had not encouraged the owners to “fluff it up” and try to make it more appealing to tourists. They have a good thing going and they obviously know it. 

The place even smelled just like I remembered (although I didn’t remember that until I smelled it again). I was salivating before we even got to the counter to place our order. We had a lovely lovely meal together, enjoying the food, each other’s company, and delightful conversation.

Sadly Abu Shukri is pretty far from where I live. I plan to get back there again eventually, but for now I remember it fondly and content myself with making my own hummus at home.  I’ve actually gotten better at making it over the years. I do wonder if part of the flavor at Abu Shukri has to do with the setting and the company (I’m pretty sure it does).

Buying Hummus

Hummus has become so popular that it’s easily available at the grocery store. There are a number of different companies that make it. It even comes in a wide variety of flavors. On a recent trip to the grocery store I was astounded to see the following varieties of hummus in the refrigerated case. Seriously, they had a whole lined up selection:

  • Traditional
  • Mediterranean
  • Greek Inspired
  • Roasted Red Pepper
  • Roasted Pine Nut
  • Jalapeno
  • Siracha
  • Sun Dried Tomato
  • Caramelized Onion
  • Roasted Garlic
  • Chocolate
  • Sea Salt Caramel
  • Cake Batter
  • Chickpea Nutty
  • Lemon Meringue

I confess I was a little puzzled by the Mediterranean style as I was pretty convinced hummus already was a Mediterranean food, but I guess it’s the spices that make the difference.  And I’m really not a fan of the dessert varieties. I confess I did try a chocolate one once (after all…chocolate) but it didn’t really impress me. I have no interest whatsoever in trying the other sweet varieties, probably because I love plain hummus so much that it just doesn’t appeal to me to have it as a dessert.

One of the problems with many commercial varieties is the ingredients. Things like the use of soybean oil instead of olive oil are not a great choice. The olive oil is a healthy monounsaturated fat which is a great source of vitamin E and highly anti-inflammatory. 

Soybean oil, on the other hand, is highly genetically modified.  Even if the variety used in the hummus you are buying is non-GMO, it’s still probably highly contaminated with glyphosate (sprayed to keep down the weeds), is high in omega-6 fatty acids, and consuming it may, over time, contribute to inflammation.

Another issue with commercially made hummus is the added preservatives. The ones that are most commonly used are citric acid, which may be genetically modified, and potassium sorbate. These are not good choices to have in your foods and I do recommend avoiding them.

Making it at home

Hummus is actually very easy to make at home. There are two strategies for making your own. The first is to seriously start from scratch and begin with dry chickpeas, sometimes called garbanzo beans. Rehydrating chickpeas is not difficult, it just takes a little time. One of the benefits of rehydrating chickpeas is that there are no added preservatives, it’s just the chickpeas. Another benefit is that you can make extra and freeze them. If you’re not into the idea of rehydrating chickpeas you can always use the canned variety.

 

Rehydrating Chickpeas

Ingredients
  

  • 2 cups dried chickpeas
  • 6 cups water
  • 1 teaspoon salt

Instructions
 

  • Pick out stones or foreign matter from chickpeas
  • Rinse well and drain
  • Put into crock-pot with water and salt
  • Cook on high 3 hours
  • Remove crock from cooking element and pour chickpeas into a colander to drain
  • Rinse well
  • Chickpeas are now ready to use

Notes

Note: The rehydrated chickpeas will keep in the refrigerator for 2-3 days. If you’d like you can let them dry more and then freeze them.  Frozen chickpeas will keep for up to 6 months

Homemade Hummus

Ingredients
  

  • 2 cups cooked, or canned, chickpeas
  • 1/4 cup water or whey
  • 2-3 tablespoons lemon juice (depending on your preference)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive 
  • garnish: extra olive oil, paprika, and fresh chopped parsley

Instructions
 

  • Combine chickpeas, water/whey, and lemon juice in a food processor
  • Blend together, slowing adding olive oil to the mixture until it starts to stick together
  • Add remaining ingredients
  • If needed add a little more olive oil to make it smooth
  • Spoon hummus into a serving bowl or dish
  • Drizzle with olive oil, garnish with a dusting of paprika and a sprinkle of fresh chopped parsley

Other ways to eat hummus

Whether you choose to buy your hummus pre-made (being sure to read the label and avoid negative ingredients) or make it at home, it’s a quick and easy way to add this delicious dish to your diet. 

Don’t forget that it can be more than just a snack with pita bread or veggies. Here are a few suggestions for other ways to eat this wonderful dish:

  • Use it as a salad dressing - it may need to be thinned just a little with olive oil 
  • It’s a fabulous marinade - perfect on chicken, let it marinate for 2 hours before grilling
  • Instead of mayonnaise - it’s a great way to add flavor to any sandwich or lettuce wrap
  • Eggplant roll ups - made with hummus instead of ricotta is a fabulous dairy-free option
  • Raw-fredo - instead of using a cream sauce try hummus on your pasta or noodles
  • On apples - instead of nut butter and apples, try hummus, you’ll be surprised how good it is
  • Condiment - adding a dollop of hummus on top of scrambled eggs is very tasty
hydrate this summer

Stay Well-Hydrated For Summer

With summer just around the corner and temperatures rising it's important to stay well-hydrated during the summer months. Most of us don't drink enough water in the first place, add in the higher temperatures and more outdoor activity, it all adds up to sweating more, leading to more fluid loss and potential dehydration. Dehydration can cause a large number of physical problems from headaches and migraines, to constipation to deep fatigue or loss of energy.

What to drink

Before you reach for that cheap 54-oz Big Gulp think about what your body needs in terms of hydration. It certainly doesn't need all that sugar. An 8-oz can of Sprite claims that it has 26 g of sugar, multiplied by 6.75 to equal a 54-oz drink, that comes to 175.5 g of sugar, not to mention all those chemicals. If you're drinking sugar-free, you are taking in even more chemicals. And let's not forget that caffeinated sodas would deliver a jolting 155 mg of caffeine.
 
Other popular summer drinks include the thought of a refreshing cold beer on a hot day, or perhaps a wine spritzer or an alcopop.  But it's important to remember that alcohol is a diuretic; this means you lose more body fluids when you drink it. So even though after spending the day in the hot summer sun that beer, wine cooler, or mixed drink seems cool and refreshing, it won't help you stay healthy and hydrated.

The hydration factor

To figure out how much hydration you need, calculate your body weight. Divide that in half for the number of ounces needed to be properly hydrated. Divide that number by 8 to get the number of cups of fluid.

For example:

     150 pounds
     divided by 2 = 75
     divided by 8 = 9.4 cups

Take that number, divide it by four and then set a “hydration alarm” approximately every two hours. When the alarm goes off put your beverage in front of you with the goal to drink it before the alarm goes off again.

Remember that this does not mean plain water. Too much water is not healthy either as it can dilute your electrolyte balance. Soups, herbal teas, food with lots of liquid (like watermelon), plus water all count towards a daily hydration goal. 

May 1-7 is National  Drinking Water Week!

Join the 7-Day Hydration Challenge by downloading your FREE handout below! 

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Rehydrate and refresh

Choose drink choices that are actually good for you. Here are a few suggestions:
 
  • Water – always good, water is exactly what your body needs. For a refreshing change to plain water add a slice of citrus to your water. For a cool and cleansing taste try slices of peeled cucumber or even a sprig of mint.
  • Iced tea – although tea does have caffeine if you make your iced teas with green tea you'll be getting less caffeine overall. Or you can use herbal teas which have no caffeine and are delicious and enjoyable.
  • Spritzers – adding your favorite juice to cool seltzer water with some ice and perhaps a slice of fresh fruit can be a great way to stay hydrated. The usual proportions are 30% juice 70% seltzer. Just be sure to choose juices that are 100% juice, no additives, no preservatives, no colors.  If you are using concentrated juice you will need to adjust the proportions to your preference.
  • Agua fresca – these cool and tasty drinks, originally from Mexico, are made by taking blended fresh fruit, usually melons, and combining them with water, sugar, and a splash of lime juice. Because there is sugar, with both the fresh fruit and the added sugar, these should be consumed in moderation.  There is a delicious recipe posted below.
  • Lemonade or limeade – made with citrus juice, water and sugar this can be very satisfying and cooling. If you make it yourself you control how much sugar is in it.  There are a wide number of tasty recipes available online.

Agua Fresca

Ingredients
  

  • 3 cups of melon (cantaloupe, watermelon, honeydew, etc), seeded, peeled and diced
  • 1 1/2 cups cold water
  • 2 tablespoons evaporated cane juice crystals
  • juice of 1-2 limes

Instructions
 

  • Blend melon to a pulp in the blender
  • Strain pulp to remove fibers
  • In a pitcher mix together water and sugar until sugar crystals dissolve
  • Add melon juice
  • Add lime juice to taste
  • Serve over ice

Containers

Instead of relying on the availability of drinks on the road, one of the best things you can do to stay hydrated is taking your container with you. Don't drink from plastic containers if you can at all avoid it due to issues with BPA. To learn more watch my interview with Lara Adler, The Environmental Toxins Nerd.

Glass or stainless steel containers are your best bet. My personal favorite is Glasstic, a shatterproof plastic cylinder around a glass center cylinder. Easy to take apart and wash in the dishwasher, the company claims these are the last water bottle you'll ever need. I bought three over two years ago and they're still going strong. Get 10% off with this link!

Lara is also teaching about the issues with water contamination & filtration since 2012. Learn more from Lara and check out her brand-new e-course, PURE: Finding The Best Filter, For The Purest Water. She created it to educate and empower you, so you can find the very best water filter for your situation. 

Learn More on my Ebook: Hydration For A Healthy Life

Discover the secrets to staying hydrated and maintaining a healthy lifestyle with "Hydration For A Healthy Life". Learn about the importance of water, electrolytes, and alkaline beverages, as well as tips for staying hydrated year-round. Plus, enjoy delicious recipes for infused waters that make hitting your hydration goals easy and enjoyable.

Whether you're a fitness enthusiast or simply looking to improve your overall health, this eBook has everything you need to keep your body running smoothly. Grab your copy now and drink up to a healthier you!

Best Detoxifying Foods

Detox Your Body The Food Way

It is no secret that we are surrounded by toxins. They're in the air we breathe and can be on food on our plates. Chemicals and heavy metals fill the environment around us in sometimes harmful quantities. But do you really need an expensive detox diet or cleanse?

Just about every media source from TV to the internet to magazine covers is telling us we need to detoxify. But cleansing your body isn't just about getting rid of the bad stuff. It's also an opportunity for you to take care of yourself, nurturing your body so you can look and feel your best.  It starts with a real food diet.  

Long-time readers will know that I encourage cleaning up the chemicals in your diet, eating whole foods, and the use of alkalizing beverages and foods. I am not a fan of painful detox methods, extreme caloric reduction, or detox methods that cause you to feel ill.  I believe you should not feel bad, physically or mentally, while trying to support your body during a cleanse.

It is possible to eat well and support your body and good health while adding detoxifying foods.  

This top ten list gives you my suggestions for foods and nutrients to add to your diet, plus links to delicious recipes:

Cilantro - an excellent and tasty way to cleanse the body, ridding it of heavy metal accumulation.

Cruciferous vegetables - broccoli, cauliflower, Brussels sprouts, kale, bok choy, cabbage, rutabaga, turnip, and radishes all support the liver which is important for detoxification.

Fiber - supports a healthy digestive system which in turn helps with elimination when transporting toxins out of the body.  Good fiber choices include beans, fresh ground flax seeds, and whole grains.

Folate - found in dark leafy greens, calves liver, lentils, beans, and asparagus, has been shown to help counter the effects of BPA in the system.

Garlic - high in sulfur garlic helps to dilate the blood vessels so they don't get blocked, it's also anti-inflammatory, anti-viral, and anti-bacterial.

Green tea - high in anti-oxidants it supports the liver and helps with hydration.

Lemons - have an alkalizing effect on the system, also add the juice to foods rich in iron to increase bio-availability.

Wheatgrass - an excellent detoxifier that is also high in vitamins, minerals, and amino acids.

Selenium - helps to rid the body of mercury while protecting against free radicals, found in codfish, tuna, egg yolks, beef, shiitake mushrooms, lamb, and Brazil nuts.

Water - pure, clean water helps to flush the body of toxins.

health benefits of carob

The Health Benefits Of Carob

What is Carob?

 

Carob (Ceratonia siliqua) is a flowering evergreen tree in the legume family. It is also sometimes referred to as St. John's Bread. There’s a biblical story story which shares that St. John the Baptist subsisted on carob beans mixed with honey while he crossed the desert.

Carob was traditionally eaten in the Middle East as a source of sugar before sugar cane and beets were used for that purpose. The seeds are also referred to as “locust beans.” Locust bean gum, a thickening agent found in alternative dairy and other products, comes from these seeds.

 

Benefits of Carob

 

Naturally sweeter than cacao (the base ingredient for chocolate), carob is more than a sweetener.  There are a wide range of health benefits from it and many of the studies being done indicate positive outcomes from the use of carob:

 

  • Many people prefer carob to chocolate because, unlike chocolate, it does not contain the stimulants caffeine or theobromine. It also does not have any oxalic acid which can cause calcium oxalate kidney stones in some individuals.
  • It is rich in tannins creating a binding effect which can be helpful when given to someone with diarrhea. Tip: I have found documentation suggesting 15 g. of carob in applesauce (for flavor and ease of ingestion) is an acceptable dose for children.
  • Carob is currently being examined as a protein source.  Research indicates that the flour made from the germ of carob has a high protein content, as much as 46%.  according to studies currently being done at the Universidad de Sevilla, Instituta de la Grassia, by isolating the germ further, protein content percentages, in a laboratory setting, have reached as high as 95%.  This isolate is of interest because it would offer an alternative to soy or dairy proteins for protein shake formulas created for athletes and for diabetics.  
  • The germ flour of carob also yields higher levels of arginine, an essential amino acid that is important for healing wounds, for immune function, and for hormone release among other physiological functions.  
  • For people with celiac disease or gluten intolerance carob flour and carob bean gum can be a good choice as carob contains no gluten.
  • There appears to be a cholesterol lowering effect of carob fiber which is taken from the pulp of the fruit. According to a study published in the European Journal of Nutrition “Daily consumption of food products enriched with carob fibre shows beneficial effects on human blood lipid profile and may be effective in prevention and treatment of hypercholesterolemia.”  
  • Carob fiber is also high in phenolic antioxidant substances, and there are studies underway looking into the chemo preventive qualities of carob.
  • Carob is rich in polyphenols which can reduce oxidative stress scavenging free radicals. These phenols have been shown to reduce the risk of some chronic diseases such as cancer and heart disease.
  • The tannins and polyphenols found in carob fiber may have the potential to be helpful with those who suffer from type 2 diabetes. These compounds can reduce the blood glucose response by inhibiting enzyme activity; therefore, slowing the rate of starch digestion.

Carob usually comes in a powder form although it is possible to also buy it in blocks. It is not currently available in gum or liquid form, these tend to be only used for commercial applications.

 

Is it like chocolate?

Carob does not have the same taste/flavor as chocolate, but many people like it. Especially because, as mentioned above, it’s naturally sweet.  As well as being sweeter, carob provides good nutrient density when compared to cocoa.  The comparison below is for one cup:         

Carob can be substituted for cocoa in a recipe by replacing each part of cocoa powder with 2-1/2 parts carob powder by weight.

To substitute for baking chocolate, use 3 Tablespoons carob powder plus 2 Tablespoons water for one square baking chocolate.

You can also purchase carob chips, a healthier option is to choose the unsweetened ones.

If you are monitoring calories and/or carbohydrates, here is a comparison of unsweetened carob and unsweetened cocoa powder:

1 Tbsp unsweetened carob = 25 calories and 6 grams of carbohydrates

1 Tbsp unsweetened cocoa powder = 12 calories and 3 grams of carbohydrates

In conclusion, carob is great as a sweetener substitute, it is high in protein and will probably be coming soon to a protein supplement near you.  Useful for people who cannot ingest gluten, it is also showing promise as a functional food that may help lower cholesterol and help prevent oxidative cell damage. It may also be effective in the prevention of colon cancer and reducing the risk of type 2 diabetes. 

Consider adding carob to your diet but please remember to read the labels.  If you start seeing wonderful health claims on the front of a package that's fine but always check what other ingredients are in your food before you unthinkingly purchase something because of the marketing language.

I like carob, and we do use it sometimes in baking. I don't consider it to be a “substitute” for chocolate, but instead another ingredient with its own unique flavor. Give it a try, you may discover a new flavor to use plus some health benefits too.

Sources
 

Should You Eat Organ Meat?

Ah the organ meats! Or as they have been called - offal, and that word does not mean they are awful! The word offal comes from a combination of the words off and fall. It is believed that “offal” was anything that has “fallen off” the butcher’s block when the carcass was split open. There is a more specific name for the organs that are in the thoracic cavity which include the heart, lungs, and trachea. These can be referred to as pluck as they are “plucked” out of the carcass by the skilled slaughterhouse worker.

The eating of offal has not been as common as in years past, but when we bypass consuming it we are missing out on a whole lot of nutrition.

Benefits

Organ meats are considered extremely nutrient dense including those nutrients that are difficult to get from plants. Organ meat is packed with fat-soluble vitamins A, D, E, and K plus the essential B vitamins, particularly B12 and folate. They are also rich in minerals including copper, zinc, iron, magnesium, and selenium.

A Closer Look At The Nutrients In Organ Meat

Vitamin A: Liver has a lot of vitamin A which does not need to be converted from beta-carotenes the way it does with plants.

Vitamin B12: Organ meat is a good source.  Vegetarians and vegans MUST supplement as there is no good plant source.

Vitamin K: Some plants have vitamin K1 which is not well metabolized.  K2 is best obtained from animal products, especially organ meat.

Iron: Heme iron meat, found especially in organ meats like spleen and liver, is more bioavailable than non-heme iron which is found in plants.

Choline: This is neither a vitamin nor mineral, however it can be found in organ meats, especially liver. Current studies have shown “optimism that choline may be an avenue to ensure a graceful aging process without cognitive decline.” It has shown to protect the brain from Alzheimer’s Disease. 

Amino Acids: Organ meat provides all nine essential amino acids. These are the ones the body requires in order to function well

Protein: Eating a diet higher in protein has been found to keep you fuller and therefore most often eating less carbohydrates. This can be especially helpful if you are trying to drop some extra pounds. It can also be important for building and retaining muscle mass, especially as we age.

Is Offal Expensive?

With all these great health benefits you might think that organ meats would be more expensive, but in fact they are often very affordable as they are not normally a popular cut of meat. 

Having said that, there a few reasons some may want to limit the consumption of organ meats. For some people with certain health conditions consuming high levels of organ meat may not be a healthy choice.

Cholesterol: Organ meats are a source of cholesterol. It’s actually not the cholesterol you eat, but the amount produced in the liver which has a major impact on cholesterol levels. For some people, however, their doctor may recommend reducing the amount of organ meat consumed.

Gout: Organ meat tends to be high in purines. For those who are susceptible to gout, this can increase the risk for an attack. Therefore, should only be eaten in moderation and avoided when you are having an attack.

Pregnant or nursing women: Due to higher levels of vitamin A, pregnant and nursing women should be mindful of how much organ meat they are consuming. Even though vitamin A plays an essential role in fetal growth and development, an excess is not good for the baby's development. Excess intake has been associated with birth defects & abnormalities. It is important to be mindful of your total vitamin A intake from all sources while pregnant and nursing.

How To Add Organ Meat To Your Diet

Adding organ meats to your diet can be a bit challenging at first. They do have a unique taste and texture that many are not used to. Some great ways to introduce them into your diet is to “hide” them. You can grind up a bit of liver and kidney in a food processor and freeze in ice cube trays. Whenever you are using ground meat in such things as burgers, meatballs, or meatloaf, you can thaw one or two offal cubes and mix into the ground meat. You still get a dose of organ meat but often won’t even know it is in the mixture. 

One delicious way to add organ meat to your diet is by purchasing it in another form.  A couple of my favorite options are:

  • Beef Liverwurst and/or ground meat with added organ meat.  These can be purchased from U.S. Wellness Meats, a company with pastured free-range animals 
  • Using Pluck seasoning in your food.  This is a truly delicious way to get some organ meats into your diet

You can learn more about adding organ meats to your diet from this interview I did with Chef James Barry, the founder of Eat Pluck 

Our ancestors used the entire animal, nose to tail, to provide healthy meals for their families. We too can reap the benefits of these nutrient-rich parts of the animal with the added benefit of helping our grocery budget go even further. It is a win-win.

Sources

 

  • Aubertin-Leheudre M, Adlercreutz H. Relationship between animal protein intake and muscle mass index in healthy women. Br J Nutr. 2009 Dec;102(12):1803-10. doi: 10.1017/S0007114509991310. PMID: 19678968.
  • Monsen ER. Iron nutrition and absorption: dietary factors which impact iron bioavailability. J Am Diet Assoc. 1988 Jul;88(7):786-90. PMID: 3290310.
  • Velazquez R, Winslow W, Mifflin MA. Choline as a prevention for Alzheimer's disease. Aging (Albany NY). 2020;12(3):2026-2027. doi:10.18632/aging.102849
  • Weigle DS, Breen PA, Matthys CC, Callahan HS, Meeuws KE, Burden VR, Purnell JQ. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. Am J Clin Nutr. 2005 Jul;82(1):41-8. doi: 10.1093/ajcn.82.1.41. PMID: 16002798.

Cooking For Two

Part of the difficulty is the lack of recipes for two.  Usually, there’s a recipe you’d love to try, but it's for 4-6 servings.  Or you need to buy groceries and succumb to the fact that the family packs are less expensive   Realistically, however, when you are a family of two you simply cannot eat all that. 

Unless you throw a neighborhood-wide dinner party, you’re looking at either an awful lot of leftovers (which can get boring if you’re not sure how to mix it up) or food goes bad and then you throw it out.  Given the amount of food that’s wasted in this country anything that contributes to food waste is a shame.  So here are a few quick tips on cooking for two.

Have a plan

While not always “fun”, planning is a good way to ensure you have the amount of food you need without wasting food, money, or energy.  When you plan your meals ahead of time (and make a shopping list that shows portion sizes), you’ll be more on top of your grocery game. 

Before you go to the grocery store, be sure to check your pantry, fridge and freezer.  This helps you avoid buying extras of things you already have.  It also helps you plan for what you already have on hand that can be incorporated into your meal plan. For example, if you’ve got some leftover chicken maybe it’s time to make a pot pie.  Or if you have extra eggs, you may want to make a quiche or a frittata.

Talk to the butcher

Often when you buy the larger package, it has a lower cost.  But that’s not always efficient or reasonable for a smaller size family. Fortunately, there is an option.  If the roast, or some other portion is too big you can ask the people at the meat counter to cut it down for you.  I’ve often used this tip to purchase post-Thanksgiving turkeys.  I get them to cut it in half for me which is much easier for us to handle once we’re not hosting a crowd for the holidays.  In my experience, many grocer stores are willing to do this.  

If you are purchasing a large package of already cut-up meats, such as chicken parts, simply repackage it into smaller portions and freeze the extra for another meal.  Or use the Fast Fun Freezer meal strategy and prep the extra portions to have a ready-to-cook meal in the freezer. 

Making adjustments

Although many recipes are written for a larger number of servings, it’s fairly easy to adjust it for a smaller number.  If it’s for six servings you can divide by three to get two servings.  While it may not be easy to divide some recipes, especially baked goods, you can always plan ahead and freeze for future use.

Making a meal for six that is too difficult to scale to size can actually be a meal-prep strategy.  Simply package up the extra into two-portion servings and freeze.  That way you’ll have meals ready for those nights when you don’t feel like cooking. 

Freezing tips:  

  1. Make sure everything is cool before you freeze it.  This is to avoid extra heat and moisture which can contribute to freezer burn.  It is especially important for baked goods.
  2. Use freezer-safe storage containers, I prefer glass or silicon.  Make sure to fill the container full enough that there is no extra space. This also helps prevent freezer burn. 
  3. Label everything before you put it in the freezer.  You may think you’ll know what it is.  But when that lumpy, unclear container resurfaces months later you may be looking at a case of Mystery Meal Dinner Theater. Write down what it is, when you made it, and how many servings are in the container.
  4. Most frozen dinners will thaw reasonably well if put into the fridge the night before you want to reheat and serve them.

Leftover creativity

Creative use of leftovers is one of the best ways to use what you’ve got, stretch your food budget, and reduce food fatigue

  • Leftovers can be a great way to have a delicious, money saving lunch
  • Have dinner for breakfast, nothing says breakfast has to come from a box, be a high carb meal, or always be eggs and bacon
  • Instead of putting individual leftovers in individual containers make your own “TV” dinner by packing a meal in a container and then freezing that
  • Consider becoming “leftover buddies” with a friend
  • Make a plan for sequential meals, ideas include:
    • Cook a chicken and then use the leftover meat for pot pie, enchiladas, chicken salad, etc
    • Cook a roast and use the leftover meat to make hash, tacos, or stew, etc
    • Combine different leftovers to make soup (be mindful of seasoning and how well they will or won’t go together)

Review and re-evaluate

As you build your grocery list take time to look back at your last menu plan.  What recipes worked?  Which ones didn’t?  Were there some you really liked or that need to be adjusted further?  When you put time and effort into being mindful about your meal planning it becomes easier to downshift to a more comfortable strategy that will work for a smaller household. 

Cooking for two doesn’t have to cost a lot and doesn’t need to be complicated.  A little creativity, combined with some organization can help you continue to have delicious meals without worry about the number of portions or food waste.

 
what's in season january

What’s In Season: January Produce Guide

When we eat what's in season, we are making a better choice for wellness. This is because when they are at the peak of ripeness, seasonal foods deliver the most nutrients -- exactly what your body needs.

Start your year off right by committing to choose those things that are fresh and in season! If possible take it even one step further by purchasing local produce.

Here are the fruits and vegetables that are abundant and, not surprisingly, at a lower price this January and February. Be sure to click on the links for delicious seasonal recipes.

1.Broccoli

Broccoli is a superfood native to Europe. It belongs to the cruciferous vegetable family which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga, and turnips.

Low in calories and packed with many micronutrients, minerals, fiber, and antioxidants broccoli has a reputation for helping to boost immunity and promote heart health.

Broccoli can be eaten cooked or raw. When cooking it can be sautéed, steamed, boiled, or roasted. If you plan to serve it without cooking it’s great for salads or dips.

2. Brussels Sprouts

Brussels sprouts derive their name from the capital of Belgium, where they were first cultivated in the 13th century. They look like mini cabbages but don't let their small size fool you!

A nutritional powerhouse, just 1 cup of raw Brussels sprouts meets the National Institutes of Health's (NIH) recommended daily requirements for vitamin C and vitamin K. Not to mention that they are also rich in minerals. 

These vitamins and minerals help preserve eye health, protect skin health and appearance, and improve bone health.

Brussel sprouts can be eaten raw (when shredded they make a fabulous slaw) or served roasted, stir-fried, steamed, or grilled.

3. Cabbage

Native to the Mediterranean region, there are four different varieties of cabbage: green, red or purple, white savoy, and napa. Regardless of which variety you choose, all of them boast an outstanding nutrient profile.

Cabbage is rich in vitamin K1, providing 85% of the recommended daily intake in just 1 cup. This vitamin is crucial for blood clotting.

The humble cabbage also makes a delicious and inexpensive addition to several healthy recipes, such as stir-fried vegetables, kimchi, and coleslaw.

4. Cauliflowercaulziflower - TheIngredientGuru.com

Not many vegetables contain choline. Cauliflower, along with broccoli, is among the sources of this nutrient that most people are lacking. Although the body makes some choline, we still need to consume choline-rich food to get enough of it. 

Consuming a sufficient amount of choline may reduce the risk of several health conditions, including cardiovascular disease, cancer, and dementia. 

If you're following a low-carb diet, cauliflower can be used to replace grains and legumes in a wide variety of recipes. Some popular substitutions are are cauli-rice, cauli-mash, and cauli-hummus. Have you tried it?

5. Citrus fruits

Did you know that January is National Citrus Month? We are so used to thinking of grapefruit, lemon, limes, and oranges that we forget about the other equally tasty and nourishing citrus fruits.  These include: tangelos, tangerines, Buddha’s hand, clementines, kumquats, pomelos, and ugli fruit.

All of them are among those fruits which are a rich source of powerful oxidants that may prevent many chronic conditions, especially cancer.

Due to their high water content, they can also help you stay hydrated in the winter. You can enjoy these citrus fruits in hot tea, mocktails or cocktails, and spritzer.

6. Kale

Kale was introduced to the United States by early English settlers in the 17th century and became popular in the 1830s. 

Considered one of the healthiest and most nutritious vegetables, a single cup of kale contains more vitamin C than an orange. Kale also packs a punch providing high amount of Vitamin K and important minerals, such as calcium, potassium, and magnesium. 

Steaming kale, according to a study, could increase the bile acid-binding effect that can lower cholesterol levels in the body. The best way to get the nutrition out of kale is steaming, as it is 43% as effective as cholestyramine, a drug used to treat high cholesterol caused by bile obstruction.

7. Leeks

Leeks are an ancient crop and are native to eastern Mediterranean lands and the Middle East. Its close relatives are onions, shallots, scallions, chives, and garlic.

Low in calories but high in nutrients, such as magnesium and vitamins A, C, and K, leeks also contain some fiber, copper, vitaminB6, iron, and folate. 

They’re widely used in soups and stews. You can also enjoy leeks in dips, salads, and even dishes such as quiche. 

8. Parsnips

Parsnips are a tasty root vegetable related to carrots and parsley root.  They’re commonly found in Great Britain and throughout Europe and Asia. Parsnips were introduced in America early in the 17th century. 

They pack a hearty dose of fiber, vitamin C, vitamin K, folate, and other important micronutrients. Parsnips are also low in calories yet high in fiber, improving digestive health, regulating blood sugar level, and supporting heart health.

If you want to add parsnips to your diet, you can easily swap them for other root vegetables in your favorite recipes!

9. Rutabagas

Rutabagas are thought to have been first bred in Russia or Scandinavia in the late Middle Ages. They are a hearty vegetable packed with fiber, vitamins, and important minerals that you may not be getting enough of.

Among the minerals and micronutrients that rutabagas are rich in are potassium and magnesium, which play an important role in regulating cells, tissue, and organs. In a nutshell, it makes your body work right.  

Rutabaga roots can be cooked with other root veggies. While the leaves can be added to salads and soups. 

10. Turnipsturnips

Turnips are thought to have originated in middle and eastern Asia. Both turnips and turnip leaves provide over 30% of the daily value for vitamin C. The leaves are also a rich source of folate, vitamin K, and provitamin A.

Moreover, their glucosinolate compounds may help control blood sugar levels, fight harmful bacteria, and provide anti-inflammatory and anti-cancer effects. 

Turnip roots make a great addition to salads! They can also be cooked and served whole, mashed, or used in stews. 

In Conclusion

Each seasonal fruit and vegetable has a unique set of health benefits. From preventing chronic diseases to boosting the immune system, adding these amazing, nutritious foods to your daily diet with regular exercise is a good choice to help improve your health and well-being.

 

Sources

 

https://www.britannica.com/plant/broccoli

https://www.healthline.com/nutrition/foods/broccoli

https://www.medicalnewstoday.com/articles/266765

https://www.britannica.com/plant/Brussels-sprouts

https://www.healthline.com/nutrition/benefits-of-brussels-sprouts

https://www.medicalnewstoday.com/articles/284765

https://www.britannica.com/plant/Brassica-oleracea

https://www.healthline.com/nutrition/benefits-of-cabbage

https://www.medicalnewstoday.com/articles/284823#nutrition

https://www.britannica.com/plant/Citrus

https://www.healthline.com/nutrition/citrus-fruit-benefits

https://www.medicalnewstoday.com/articles/280882

https://www.britannica.com/plant/cauliflower

https://www.healthline.com/nutrition/benefits-of-cauliflower

https://www.medicalnewstoday.com/articles/282844

https://www.britannica.com/plant/kale

https://www.healthline.com/nutrition/10-proven-benefits-of-kale

https://www.medicalnewstoday.com/articles/270435

https://www.britannica.com/plant/leek

https://www.healthline.com/nutrition/leek-benefits

https://www.britannica.com/plant/turnip

https://www.healthline.com/nutrition/turnip-nutrition

https://www.medicalnewstoday.com/articles/284815

https://www.britannica.com/plant/rutabaga

https://www.healthline.com/nutrition/rutabagas

More Greens, Please!

When I mention to people that they should be eating lots of leafy greens I often hear them say, “oh, I eat a lot of salad.”  There are two problems with that statement. One is that salad in and of itself is not a leafy green vegetable, especially not if it's made with iceberg lettuce. Many people like it and it's certainly front and center at the grocery store, but it is nutritionally deficient.

I once heard JJ Virgin, celebrity fitness and nutrition expert, describe it as the twinkie of lettuces; she's got a point there and you should not be eating it. The other issue is that salad alone is not enough dark leafy green vegetables for a healthy diet, even if it's made with spinach which IS a dark leafy green.

Benefits to Adding More Leafy Greens to Your Diet

Brain Health

Cognitive challenges are on the rise. The good news is that a prospective study published in the American Academy of Neurology found that eating 1 serving a day of green leafy vegetables may help slow cognitive decline with aging! 

Healthy Aging

Again, leafy greens can help here too. Many contain beta-carotene which provides a youthful glow and actually is a natural sunscreen that works from the inside out. The beta-carotene stimulates cell turnover which helps with a reduction of fine lines and wrinkles, reduces dullness, and stimulates clearer skin.

Heart Health

A study published in the Journal of Royal Society of Medicine found that a high daily intake of green leafy vegetables significantly reduced the incidence of several types of cardiovascular disease.

Other benefits include improving your inflammatory response, balancing your blood sugar levels, boosting digestive enzymes which can improve your gut health, strengthening the immune system, strengthening your bones, detoxifying toxins, reducing cancer risk, and helping with stress relief. Wow, that is so many benefits – just from 2 to 3 cups a day. Now that you know how powerful they are, let’s look at some leafy greens that can be added to your diet.

Some Leafy Greens That Can Be Added to Your Diet

Kale

A powerful detoxifier which is also known to have anti-cancer properties, especially for breast, ovary, and prostate cancers.   Kale provides high levels of vitamins A, C, and K; very high in fiber it's also supportive to the digestive system. Kale chips are rising in popularity and can be a great way to eat a lot of kale with very little effort. 

Mustard Greens

Another great source of vitamins A, C, and K, plus some folate. Mustard greens tend to have a somewhat peppery flavor making them a better choice for more pungent dishes.

Turnip Greens

High in vitamins A, C, and K, plus folate (are we noticing a trend here?) turnip greens have a very pungent flavor and do best when steamed and served with heartier dishes.

Collard Greens

An anti-cancerous dark leafy green that are an anti-inflammatory food.  And like kale and mustard greens, collard greens are high in vitamins A, C, and K but also have high levels of folate, manganese, and calcium.

Spinach

Extremely nutrient-dense and being an excellent source of vitamin C, K, carotenes, and folic acid. It also is a very good source of manganese, magnesium, iron, and vitamin B2. Spinach has the ability to restore energy, increase vitality, and improve the quality of the blood. The flavor of spinach can be bitter with a slightly salty flavor. Spinach can contain a high amount of oxalates which can be problematic for some. You can check out more about this here

Swiss Chard

Both the stalk and leaves are edible and again have a bitter salty taste. Swiss chard is an excellent source of carotenes, vitamins C, E, and K, dietary fiber, and chlorophyll. It is also packed full of minerals such as magnesium, potassium, iron, and manganese. Swiss chard is a powerful anticancer food, especially for the digestive tract. Swiss chard, like spinach, can be high in oxalates.

Broccoli

A member of the cruciferous family and is an awesome source of vitamins A, C, and K as well as folic acid and fiber. Broccoli has anticancer effects, especially in breast cancer. Broccoli can be eaten raw or cooked. Both florets and stems are edible. The stem skin can be rather tough so peeling it can be helpful. You can then slice and sauté or roast.  

Cabbage

Another cruciferous veggie with powerful cancer fighting capabilities. It is packed with vitamin C, B6, potassium, folic acid, calcium, magnesium, and manganese. The phytonutrients in cabbage give it the anticancer properties. Cabbage can be eaten raw, cooked, or fermented (sauerkraut). 

You want to include a wide range of these wonderful vegetables in your diet to get a variety of benefits. You also want to include a larger amount than you are likely to eat in a salad. Try aiming for as much as 2 to 3 cups per day. To avoid confusion, that's measuring them before you cook them. All of these dark leafy greens can be cooked, steamed, sauteed, or added to soups and omelets. Plus, many of these can even be eaten raw.

Recipe

If you're looking for a delicious way to get your greens on look no further than this simple and nourishing Collard Greens Smoothie Bowl.  With the addition of green tea, you're skipping high sugar choices like juice.  By using frozen fruit and avocado, you also don't need ice to get the correct consistency.  

Collard Greens Smoothie Bowl

Ingredients
  

  • ½ cup chopped collard greens, washed
  • 1-½ cups frozen raspberries
  • ½ cup green tea
  • 3/4 cup pineapple chunks
  • 1/4 cup frozen avocado chunks

Instructions
 

  • Blend all ingredients together.  If needed add a little more green tea.
  • Garnish with your choice of toppings.  Some of my favorites are:
    1 tablespoon shredded coconut
    1 tablespoon seeds - pumpkin, flax, chia, hemp, or sunflower
    1 peeled and sliced kiwifruit
    ½ tablespoon cacao nibs
    1 teaspoon bee pollen

Notes

Feel free to substitute kale or spinach for the greens. And any berry works well in this recipe.
 

Leafy greens can be a powerful component to invest in your health, and there are so many to choose from to try. Breakfast, snack, lunch, and dinner are all opportunities to add more leafy greens to your diet. 

Sources

 

Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology. 2018;90(3):e214-e222. doi:10.1212/WNL.0000000000004815

 

Pollock RL. The effect of green leafy and cruciferous vegetable intake on the incidence of cardiovascular disease: A meta-analysis. JRSM Cardiovasc Dis. 2016;5:2048004016661435. Published 2016 Aug 1. doi:10.1177/2048004016661435

Wildfire Smoke: Tips To Stay Healthy

This is a guest post from my friend and colleague Coleen Walsh, a Master Nutrition Therapist who specializes in MTHFR methylation issues and health. She lives in an area that is experiencing poor air quality due to the fires.  Which prompted her to write this article that’s she is generously sharing here. 


Wildfires are raging and the resulting smoke and ash have been a major issue lately. It’s impacting air quality and causing significant health issues for many people. Right now it is especially problematic for those living in the western United States. It's also an issue in other areas of the world such as Macedonia, Turkey, and Greece. 

The wildfire smoke traveling from both near and far away leaves us with microscopic particles, called fine particulate matter or PM (PM 2.5 is 2.5 microns or smaller). These particles can penetrate deep into your respiratory system and lungs. They can then move into your bloodstream potentially affecting the heart.  Additionally, they can activate the inflammatory pathways in your body. That, in turn, can do a lot of damage such as an increased risk of stroke, heart attack, or lung disease(s) among other issues. 

I’ve collected some resources and tips providing holistic support for those affected or those who have family members that may be dealing with this issue. Please take care! The air from these wildfires is very dangerous stuff for everyone - not just the immune-compromised. 

 

Essential Oils and Tinctures

Protecting your lungs and airways from damaging smoke is helpful to reduce wheezing, coughing, sore throat, headaches, and other allergic responses. It can also prevent secondary infections, systemic inflammation, oxidative stress, and overall depressed immune function. 

For basic support, you can get ready-made teas, lung defense, or herbal tinctures such as Wish Garden Deep Lung at most natural food stores. 

Essential oils such as Breathe Easy or Eucalyptus are also helpful. 

 

Nutrition Support

When it comes to nutrition support there are a lot of wonderful foods to add to your diet.  They're not only delicious and nourishing, they also provide immune-boosting benefits. 

  • eat lots of greens
  • get lots of fresh veggies (include plenty of garlic, ginger, and cruciferous vegetables such as  broccoli, cauliflower, and asparagus)
  • Add sprouts, especially broccoli sprouts can be a nourishing choice
  • choose fresh fruit (be mindful and choose organic for the dirty dozen fruits and vegetables)
  • drink fresh green juices (my favorite is any leafy greens with ginger, coconut water, and cucumber) 
  • don’t forget to stay well-hydrated; filtered water will be supportive. 

In addition to knowing what to eat it’s helpful to also remember what not to eat. 

  • avoid inflammatory foods like sugar, gluten, processed and fast foods, dairy, and alcohol 
  • stay away from higher histamine foods such as tomatoes, fish, processed & smoked meats, leftovers, red wine, chocolate, fermented foods, and dairy 

Avoiding inflammatory and high histamine foods for at least a few days after the smoke clears will give your body the energy to heal. It will also help to reduce the overall burden on your body. 

 

Teas For Lung Support 

Teas are a great way to add support without taking a bunch of supplements.  I am a fan of Traditional Medicinals brand as they tend to be available almost everywhere. 

One thing I like to do is mix a few different teas and brew them in one extra-large jar. After it’s steeped for a bit you can pop the jar into the fridge and then drink 1-3 cups throughout the day. 

Some of my favorites include: 

  • Tulsi teas are great for stress
  • Dandelion and milk thistle are good for liver support to help process toxins (they tend to be a little bitter so it’s nice to mix them with other teas)
  • Echinacea, elderberry, Throat Coat, and Breathe Easy are for lung support and for general immune support
  • Peppermint, nettle leaf, ginger, green tea blends, and turmeric or curcumin mixes are great to increase your antioxidants, help with allergies, and decrease inflammation. 

 

Supplements 

It can be helpful to consider adding supportive supplements. A number of them are specifically supportive for lung health and smoke support.  You can get these supplements through my virtual dispensary.  I encourage you to work with a nutrition professional to make sure you are getting supplements that do not have negative additives in them. 

  • N-acetyl cysteine (NAC) which has so much research on smoke and general lung damage
  • quercetin
  • glutathione
  • curcumin
  • proteolytic enzymes
  • XClear nasal spray
  • antioxidants

 

Wildfire Smoke Defense Formula

This is an herbal tea recipe which an herbalist friend from The ACORN School of Herbal Medicine shared with me:

  • 4 parts Marshmallow root
  • 2 parts Red Clover
  • 1 part each Elderberry, Rosehips, Hawthorn berry, and Orange peel
  • ½ part each, Mullein and Monarda or Thyme
  1. Decoct 1:6 for 30 mins. (ie: simmer 1 part herb blend in 6  parts water for 30 mins). If your part is one cup. The recipe yields about one quart of tea.
  2. Strain. Store in a sealed container to keep warm, or let cool and store in the fridge.
  3. Add honey to taste, if desired
  4. Dose: 4- 8oz  3x/ day 

The main strategy for defense in this formula is a combination of demulcent, alternative, and flavonoid-containing herbs. Demulcents moisten and soothe mucous membranes by providing a slimy coat of protection between your tissues and smoke-filled air. 

Due to the alternative herbs, this formula has an affinity for the lungs and the lymph. They help promote the cleanup of accumulated wastes, both foreign and metabolic. The addition of flavonoids here is specific for increasing lung capacity, enhanced oxygenation of the blood, and stimulating rehabilitation of respiratory tissues. This combination also has a powerful effect on enhancing overall immune function.

The herbs in this formula were also chosen for their effects on stress relief as they uplift the spirits and promote feelings of strength, joy, and well-being.

Take care of you. A cup of tea can work miracles.


Resources:

"The Fifth Season: Herbs For Wildfire Season". Ancestral Apothecary, 2018, https://ancestralapothecaryschool.com/2018/10/10/the-fifth-season-herbs-for-wildfire-season/.

"Wildfire Smoke Takes Over Metro Vancouver: 7 Helpful Tips To Keep You Going - Integrative Naturopathic". Integrative Naturopathic, 2021, https://integrative.ca/blog/wildfire-smoke-vancouver-tips. 

Chris Kresser, M.S. "Wildfires And Air Quality: Steps You Can Take | Chris Kresser". Chris Kresser, 2017, https://chriskresser.com/wildfires-and-air-quality-steps-you-can-take/. Accessed 9 Aug 2021.

Elisa Song, Fire Resources – Facebook, August 23, 2020  - https://www.facebook.com/573039357/posts/10160262279729358/?d=n

Reid, Colleen E. et al. "Critical Review Of Health Impacts Of Wildfire Smoke Exposure". Environmental Health Perspectives, vol 124, no. 9, 2016, pp. 1334-1343. Environmental Health Perspectives, doi:10.1289/ehp.1409277.

Reid, Colleen E., and Melissa May Maestas. "Wildfire Smoke Exposure Under Climate Change". Current Opinion In Pulmonary Medicine, vol 25, no. 2, 2019, pp. 179-187. Ovid Technologies (Wolters Kluwer Health), doi:10.1097/mcp.0000000000000552

Trudy Scott Antianxiety Food Solution -u Forest Fires, Burning Factories/Warehouses, or Traffic Pollution – Facebook,  July 14, 2021 - https://www.facebook.com/437308682999793/posts/4286060141457942/?d=n

How To Control Common Tomato Pests

There is surely nothing better than a fresh, sun-ripened tomato. The aroma and the flavor are indescribably and mouthwateringly delicious. That’s probably why so many people give in to the lure of tomato plants on display at the hardware or grocery store in early spring. The promise of eating your own home-grown tomatoes is a temptation that's hard to resist.

If you do give in and proudly cart home your tomato plants chances are you’ll soon discover you’re not the only one who loves tomatoes. There are a number of common pests that are only too happy to feast on your delicious tomatoes and ruin them in the process.

Top Tomato Plant Pests

 

Unfortunately, garden pests are inevitable. The good news is if you know what you are doing you can get rid of them before they’ve done a number on your tomatoes. Although there are dozens of pests which can be harmful to your tomatoes, these are a few of the most common ones you’ll find in the garden.

Aphids - These are small insects which can be green or black and may or may not have wings. Typically they like to cluster on the bottom of the tomato leaves. They damage the plant by sucking moisture, and nutrients, which causes curled and yellowed leaves. The damage may also stunt the plants.

Cutworms -These are actually a species of moth caterpillars and they live in the soil. They pose a threat especially for young tomato plants as they like to chew the stems.  If you see your tomato plants there one day and “cut” off lying on the ground the next, chances are you have cutworms.  They have been known to decimate an entire crop of newly planted tomatoes overnight.

 They aren’t just a problem for the immature seedlings. Cutworms can also damage older tomato plants by chewing on the stems and leaves creating holes in them. 

Colorado Potato Beetles - Although it’s called a potato beetle, this pest also affects tomatoes, peppers, and eggplants.  Both the larvae and the adults eat the leaves of the tomato plant leaving only the stalks and veins.

Hornworms - Another caterpillar, this one is the immature form of a five-spotted hawkmoth.  They are known for having a voracious appetite and can plow through tomatoes, both the plants and the fruit. Due to their tomato leaf coloration and habit of hanging out on the underside of the leaf these can be hard to spot. If you notice dark droppings on the leaves you can turn them over to see if there is a hornworm on the bottom of the leaves.

Stink Bugs - The immature nymphs and the adult stink bugs suck the sap from the plant and can harm the fruit.  As the name indicates, they have a rather unpleasant odor, especially if squashed or threatened. One way to tell if you have stink bugs on your tomato plants is if you see yellow-white spots underneath the skin of the ripe fruit.

Luckily there are ways to deal with these pests without the use of harmful ingredients. As much as possible you want to use organic method. This is because many of the chemicals used in commercial insecticides and pesticides are known to be toxic to humans. In some cases studies indicate a link between the use of pesticides and neurodegenerative diseases like Parkinson’s. 

Your Organic Garden Pest Solution

As soon as you notice any of these common garden pests on your tomato plants you need to address the issue.  Spraying the plant with water can dislodge the pests.  This can be repeated for several days in a row in order to remove as many as possible.  You’ll also want to incorporate one or more of the following organic, non-toxic, solutions: 

Beneficial insects – add beneficial insects (ladybugs, praying mantis, and lacewings) to the garden and let them forage on the bug population.  These beneficial insects can usually be ordered online. 

Collars - make a rectangular strip of cardboard and place one around each tomato stem. This can protect the plant from cutworms as they typically will not climb over the collar.

Companion planting - adding plants like basil, dill, or marigolds to your garden may help ward against the pests.

Hand-picking – not a very pleasant task, this is, nonetheless necessary.  Put on a pair of gardening gloves, prepare a container with warm, soapy water, and pick them off, dropping them into the water. 

Organic insecticidal soap – follow the directions to mix up a 2 to 3% solution. This can then be applied directly to the plants/pests to remove them.  

Neem oil – an organic, plant-based oil, neem can be very effective against many garden pests, especially aphids, stink bugs and tomato fruit worms.

Weeding – garden debris and weeds around your plants potentially creates a habitat/hiding place for many pests. Keeping the area around your plants clear can cut down on this. 

What To Do With Tomatoes

Of course, if you’re going to grow tomatoes you are certainly going to want to eat them.  I confess my favorite is a deliciously ripe tomato sliced, sprinkled with sea salt, and a smear of homemade mayonnaise

If you’re fortunate enough to have overly abundant tomato plants there are a few other tasty things to do with tomatoes including:

Green tomato chutney 

A perfect condiment for roast meats, hotdogs, and Indian food.

Oven-roasted tomatoes 

This is a good way to preserve tomatoes so you can enjoy them later in the year when they are no longer in season

Roasted vegetable soup with tomato and fennel

Although the recipe calls for Roma tomatoes really any tomato will do. This is a wonderful soup when tomatoes and fennel are in season. If you have enough you can make and freeze it to enjoy in the middle of winter.

Sources

"Toxicity Of Pesticides". Penn State Extension, 2021, https://extension.psu.edu/toxicity-of-pesticides.

Costa, Lucio, G. "Neurotoxicity Of Pesticides: A Brief Review". Frontiers In Bioscience, vol 13, no. 13, 2008, p. 1240. Frontiers In Bioscience, doi:10.2741/2758.

PMC, Europe. "Europe PMC". Europepmc.Org, 2021, https://europepmc.org/article/PMC/5285268.

Rauh, V. A. et al. "Impact Of Prenatal Chlorpyrifos Exposure On Neurodevelopment In The First 3 Years Of Life Among Inner-City Children". PEDIATRICS, vol 118, no. 6, 2006, pp. e1845-e1859. American Academy Of Pediatrics (AAP), doi:10.1542/peds.2006-0338.