This past weekend my partner reached his half century mark.  Yes, I’ve been hanging out with a younger man for quite a long time.

We are not big on traditional celebrations or in celebrating traditional holidays and occasions, so the fact that his birthday came and went without much fanfare was just as it should be.   We prefer simplicity, the unconventional, and gift giving has mostly fallen out of favour.

So, when he announced he would make a wonderful, favoured and rarely enjoyed recipe for our supper, it could not have been better.  And, it used the scallops leftover from the great Ginger Seafood Soup.

seared scallops

delightfully flavoured seared scallops

Seared Scallops with Champagne-Saffron Sauce

  • a generous pinch of saffron threads
  • about 4 tbsp unsalted butter
  • 20 large scallops, reserve juices
  • 4 tbsp spoons champagne or sparkling wine, reserve leftovers
  • 1 1/4c heavy cream (in recent years we substituteBalkan style plain yoghurt)
  • ½ lemon
  • salt & pepper
  • fresh parsley for garnish

Over high heat in a dry nonstick fry pan, toast saffron threads until they just begin to give off their aroma.  Immediately place aside on a plate.

Melt half the butter, add half the scallops, fry for 2 minutes.  Turn and fry for a further 1 ½ – 2 minutes, until the flesh is opaque all the way through when you  pierce one with a knife.

Transfer scallops to a hot dish, cover and keep warm while cooking the second half in the same way, adding more butter as needed. Add to set aside scallops.

saffron

saffron threads

Add the saffron to the cooking juices and pour in the champagne, yoghurt(cream) and any reserved scallop juices.  Bring to a boil, lower the heat slightly and simmer for about 10 minutes until reduced to consistency of a creamy sauce (coating the back of a wooden spoon if you use cream).

Add fresh squeezed lemon juice and salt and pepper to taste.  Return the scallops to the pan and stir until just heated through.

Put on plates, garnish with parsley.

Enjoy with gusto, loved ones, and reserved champagne.  Simply lovely.

 

soup2

a bowlful of pure goodness

For most of my life, I did not like to cook and so I did not cook.  Oh, I knew how to cook, having grown up with a father who spent many of his most favourite hours in the kitchen  Its just that I was uninterested.  Cooking seemed a lot of work and I was, I guess, inherently a culinary sloth.

As a young graduate student at the University of Manitoba, I survived on croissants and lemon yoghurt and grapes.  Hot meals were enjoyed at the homes of friends or in restaurants.

When I first started hanging out with my partner, he worked split shifts and would come to my apartment after shift in the wee hours of the morning.  Tired and hungry, he would find himself spending too much money at a 24 hour corner store getting salami and stale buns.  Not being one to mince too many words, I made it clear to him that if he were wanting hot food, he would have to take care of that for himself.

This was a successful tactic and he wholeheartedly stepped up for the challenge.  He learned how to operate a kitchen range, he experimented with spices — sometimes in early stage frightening, repulsive combinations — and, with his trademark attention to detail and routine (a positive trait in the culinary world and music libraries), he became a good cook.  Over time, with practice and interest, he developed into an exceptional cook.  I think he enjoyed many of his hours in the kitchen and in the markets.  Spices were a passion for him and his brooding sense of adventure seemed well satisfied with a spatula in hand and a cuisinart at the ready.

With my lack of interest in, and great distaste (haha) for, the kitchen arts, though I have always enjoyed eating great food and washing dishes, we were a culinary love match, meant to live separate kitchen lives but share loving table times over the decades.

And there have been many memorable meals.  I am graced by his company and his hunger.

If there were baking to be done — rarely — I did it.  Accepting the responsibility of plum pudding after my grandmother died, and being a fanatic for lemon meringue pie, I had a small role at the counter.  At some point I bloomed into a cheesecake queen, candying edible flowers from my garden to adorn the tops of the cakes on cheesecake party day and burning the motors out of blenders.  The cheesecake queen lies latent in me still, ready to burst out at any urgent need.  I am in possession of many tried and true recipes; cheesecakes which can bring you to your knees.

But, mostly, I have disdained being in the kitchen unless I am elbow deep in warm soapy water and everyone else in the house has surreptitiously disappeared.

Until soup happened, that is.  For most of my life I have not even been a big fan of soup.  Nope.  Uh uh. In fact, I rather disliked the slurpy stuff, never thinking of it as a meal.

And then, one Sunday in late December 2007 I decided to make a soup.  It was a roasted butternut squash soup with ginger, basil and coconut.  Very yummy, easy to make…it somehow spoke to my soul…and I was hooked! I made a different soup every Sunday for the rest of the winter, including black bean soup with mexican cornbread, Moroccan harira, Greek avgolemono, roasted mushroom soup, and Ethiopian-inspired red lentil soup.

Winter season of 2008/2009 brought on an almost completely new repertoire of  spoonable soul satisfiers.

And here I am, a month and a half too early for the  ‘09/’10 Soup Season,  making soup on a cool November Sunday.

It is my mom’s 78th birthday today – Happy Birthday Mom, I love you!

soup3

warming ginger makes this soup satisfying

Seafood Ginger Soup

Ingredients:

  • 6c chicken stock
  • 1/2c ginger root, thinly sliced
  • 1-2 portobello mushrooms, sliced
  • 8-10 shitake mushrooms, sliced
  • 1/4 lb uncooked shrimp
  • 6 – 8 scallops
  • 1/2 cup green onion, finely chopped
  • 1/3 cup fresh cilantro, finely chopped – add more to taste
  • a slosh of soy sauce – in the spirit of Graham Kerr’s wine sloshes :)

Method:

Bring stock to a gentle boil. Add slices of ginger. Simmer for five minutes, remove ginger from broth (save the ginger for another dish).

Add mushrooms and simmer for five more minutes.

Add shrimp and simmer for one minute. Add scallops; simmer for just one minute more then turn off heat.

Add green onions, cilantro and soy sauce to taste right before serving.

Enjoy with loved ones or in solitary bliss.

“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”  ~ Louis P De Gouy

Refined sugar.  It is the number one food additive in North America.  Overconsumption of white sugar is wreaking havoc on our health and is doing so through a billion dollar industry which is held up by a powerful lobby.

10-sweet-sugar

22 and 1/2 of these bags a year!!

Refined sugar.   In 1998 Canadians consumed 37 kilograms per person per year.  In 2002 that amount had increased to 45 kilograms.  We are consuming an estimated 12% – 15% of our daily calories from sugar, somewhere around 63 grams per day!  If you think better in relation to teaspoons, that is the equivalent of just less than 16 teaspoons of sugar.  Daily.

Refined sugar.  For many people, consumption of sugar triggers a series of events, a rhythmic surging of cravings, eating and mood swings. A cycle they find challenging to interrupt.  Blood sugar instability, insulin overproduction, weight gain, growth of digestive system yeast, increased acidity in the body, dental cavities, energy and mood fluctuations, suppression of immune system function. The physical, emotional and psychological health costs are huge.

I am hardly worthy of adding anything new to the large, and ever-expanding, base of knowledge which clearly and boldly tells us why our sugar consumption is toxic.  However, I can share some of the 146 Reasons Sugar Is Ruining Your Health as noted by Dr. Nancy Appleton:

  1. Sugar upsets the mineral relationships in the body.
  2. Sugar can produce a significant rise in triglycerides.
  3. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).
  4. Sugar reduces high-density lipoproteins — HDL which is the good stuff in the cholesterol family.
  5. Sugar leads to chromium deficiency, resulting in high blood fat and diabetes-like symptoms.
  6. Sugar leads to cancer of the ovaries.
  7. Sugar causes copper deficiency, connected to issues such as anemia and osteoporosis
  8. Sugar interferes with absorption of calcium and magnesium — think about this when you use chocolate milk as your child’s source of calcium
  9. Sugar can cause hypoglycemia.
  10. Sugar can cause a rapid rise of adrenaline levels in children.
  11. Sugar malabsorption is frequent in patients with functional bowel disease.
  12. Sugar can cause premature aging.
  13. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.
  14. Sugar can cause arthritis.
  15. Sugar can cause asthma.
  16. Sugar can cause hemorrhoids.
  17. Sugar can decrease growth hormone.
  18. Sugar can increase cholesterol.
  19. Sugar can interfere with the absorption of protein.
  20. Sugar causes food allergies.
  21. Sugar can cause toxemia during pregnancy.
  22. Sugar can contribute to eczema in children.
  23. Sugar can cause cardiovascular disease.
  24. Sugar can impair the structure of DNA.
  25. High sugar intake can impair the physiological homeostasis of many systems in the body.
  26. Sugar can increase the size of the liver by making the liver cells divide.
  27. Sugar can damage the pancreas.
  28. Sugar can increase the body’s fluid retention.
  29. Sugar is enemy #1 of the bowel movement.
  30. Sugar can cause headaches, including migraine.
  31. Sugar can cause depression.
  32. A diet high in refined sugar reduces learning capacity.
  33. Sugar can contribute to Alzheimer’s disease.
  34. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive.
  35. High sugar consumption can lead to substantial decrease in gestation duration among adolescents.
  36. Sugar slows food’s travel time through the gastrointestinal tract.
  37. Sugar combines with and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.
  38. Sugar is an addictive substance.
  39. Sugar can be intoxicating, similar to alcohol.
  40. Sugar can exacerbate PMS.
  41. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).
  42. High sugar intake can cause epileptic seizures.
  43. Sugar causes high blood pressure in obese people.
  44. In Intensive Care Units, limiting sugar saves lives.
  45. Sugar can increase the amount of food that you eat.
  46. Sugar dehydrates newborns.
  47. Greater consumption of refined sugar is associated with a worse outcome of schizophrenia.
  48. Sweet food items increase the risk of breast cancer — think about this when you see pink ribbons adorning sugary food products or business which push sugar.
  49. Sugar is a risk factor in cancer of the small intestine.
  50. Sugar induces salt and water retention.
  51. Sugar causes constipation.
  52. Sugar can cause brain decay in prediabetic and diabetic women.
  53. Sugar can cause metabolic syndrome.
  54. Sugar can affect the brain’s ability to deal with rewards and consequences.
  55. Sugar plays a role in the etiology and the continuation of acne.
  56. Too much sugar can kill your sex life — not so sweet!
  57. Sugar can cause fatigue, moodiness, nervousness and depression.
  58. Sugar is a common choice of obese individuals.

Have you got that?

After looking over the extended list posted by Dr. Appleton, which includes scientific (and not so scietific) references, I thought I would do a double check on our family sugar consumption, ferreting out the prepared foods in my home and checking the sugar content.  Here is what I found:

udo brekkie

gluten free for my partner

choyce brekkie

multigrain cheerios for the teen

His typical breakfast has 4g of sugar, and hers has 6g.  Three times a week we have eggs, sometimes a fruit and protein smoothy, and I otherwise eat Erewhon Barley Plus (no sugar added).  In winter months, steel cut oatmeal becomes a staple breakfast, served with fruit and yoghurt.

curry

black lentil curry

soup

sweetish soup Hmmm

Sale items for lazy lunches.  The black lentil curry has no sugar.  The mediterranean vegetable with pasta, on the other hand, packs in a whopping 22g of sugar for the 500ml serving.

beans2

no name beans

cheddar gators

buried in the pantry

One 398g can of no name beans sadly possesses almost 25.5g of sugar.  They might just as well be jelly beans!  And the crocodiles, found swimming in my sewer after some irresponsible parent purchased and flushed them, um okay, they’ve been lingering in the pantry for a long, long time — just 2g of sugar for a serving size of 33 cheddar crocs!

chili

a selection of chili

Quinoa

goodness from casbah

Amy’s Organic Chili (this one is medium heat) offers up 8g of sugar in the can while a can of Stagg Chili (vegetable garden mix) provides 15g of sugar.  The box of quinoa (yummy), on the other hand, in its 225g entirety, is stuffed with 4g of sugar.

So, now that I’ve open my pantry door and bared my processed crap to you, I’ve learned a bit about how much sugar is sheltered in my home.

I also learned I might never, nutritionally, survive a pandemic which closes down the market doors of the nation.  Aside from a great selection of dahls (lentils), a variety of rices and pastas, some pearl barley and a ragtag collection of sale-stickered can goods, my family will be relying on the vermin offered up by the cat, the wild mushrooms my partner can identify by way of good german genetics, the crab apples from out back, and my knowledge of edible weeds (I do have this).

Our refined sugar consumption would be severely curtailed.  This might be a good thing.

sept-priceofsugarLast night I watched The Price Of Sugar and learned a lot more about the dangers of sugar, but this time from the production end of sugar consumption.  The documentary, filmed over a two year period ending in 2006 on the sugar plantations of Dominican Republic, documents the conditions under which Haitians are exploited for sugar cane production.

Vulnerable Haitians, lured by promises of jobs and a productive life, are smuggled across the border into Dominican Republic, stripped of their legal papers and shunted into bateyes, company villages.  Without legal status, they are fully exploited as labourers, and live under appalling conditions, with little freedom of movement because of their ‘non’ status.  Most of the bateyes lack schools, medical facilities, running water and sewer systems.  Company provided housing is only politely described as substandard.  Disease and death rates are high, particulary amongst children and for women during childbirth.

Those who stand up to and speak out against these conditions face serious sanctions and sometimes disappear.  A clandestine graveyard regularly has newly turned earth for the disappeared who are either courageous in their demands for rights to human dignity or who meet ‘accidental’ deaths due to physical assaults during the journey from border crossing to transportation to bateyes.

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Father Christopher

Father Christopher Hartley, a spanish priest, is featured in the documentary.  He has worked tirelessly and in dangerous conditions in an effort to change the conditions under which these Haitians live and labour.  His desire is to bring  social justice to the bateyes.

The powerful family behind the sugar cane plantations of Dominican Republic, the Vicini family, attempted to have distribution of the documentary prevented.

Father Christopher was reassigned, by the church, to Ethiopia shortly after the documentary was finished filming.

Some victories have been achieved by the Haitian labourers since the release of the documentary, though conditions remain dismal and there is still much to achieve.

Sugar is a subsidized commodity in the United States.  The Domincan Republic has a preferential agreement with the United States for the sale of its sugar.

Sugar is not a subsidized industry in Canada but exists under world market conditions.   Sugar cane refined in Canada is purchased from Central and South America.

1943407.47

in a bateye

I do not pretend to understand the politics or the economics of sugar production, protectionist measures in the sugar industry, national sugar policies or their affect on the ill-advised NAFTA.  Nor do I care to spend my time understanding these issues.  I do understand social injustice, exploitation of vulnerable peoples, the power of the rich, the purchase of political will, the systemic barriers in creating change in such systems, and how the mighty dollar is the motivation to bring to market poison for our bodies.

My sugar consumption drives this industry.

Though I have questions about The Price Of Sugar, I do not need to pose them here.   Nor do they detract from the human tragedy that plays out in the name of soda pop, gatorade and doughnuts.

The Price Of Sugar is a documentary you should watch.

When I moved to rural PEI, I began working in a gym where, previous to my arrival, there was little access to personal trainers and strength training personnel who were properly trained and certified.

I came across a lot of  highly questionable behaviours in the weight room; stuff that would make me cringe and wince or shake my head in total disbelief.  There were times when, my best advice blown off by the-injury-waiting-to-happen, I would just have to leave the room in order to not pay witness to the corporeal carnage being wrought.  And, not surprisingly, I began to notice, and became the ear to, quite a number of injuries and body complaints.

Poorly executed weight lifting (of which I saw plenty) and/or inclusion of higher risk movements, were resulting in plenty of injuries, with rotator cuff damage and Shoulder Impingement Syndrome high on the list.  These were so common that members were dropping their memberships because exercise was just plain damaging to them or they were the walking, but tough and committed, wounded.  What’s a bit of chronic shoulder pain and a daily dose of anti-inflammatory pain killer?  For the diehards, this was the price they thought they had to pay.

Shoulder Impingement Syndrome is the result of one of the tendons in your shoulder (the supraspinatus tendon) rubbing against a part of the scapula (shoulder blade) called the acronium.  Think of this like a rope being rubbed in one place repeatedly. Eventually the fibres of the rope begin to break down and there is a fraying — an inflammation in the tendon which causes pain.  The result is tendonitis, bursitis, or a tearing in the rotator cuff muscle(s).

This condition happens when the shoulder joint is held and exercised in a position which does not allow for a healthy, open positioning of the joint. So, for example, when the glenohumeral joint is closed, there is no free movement of the muscles, tendons and ligaments of the shoulder structure.  Close the joint, push weight, wait for injury.  It is a simple, tried and true, progression.

I should mention here that injury in your body is cumulativeMicrotrauma in the muscles, tendons and ligaments accumulates over time.  So, you might be able to move weight with poor form or perform higher risk exercises without noticing damage immediately.  The straw that breaks the camel’s back is simply and precisely that – it is the final load which takes your accumulated injury and tips it over the edge.  Your shoulder (or back or knee) performs one insignificant movement, and debilitating pain ensues.  Don’t bother to shake your head and shrug your shoulders in confusion and disbelief, you have been building to this moment for a while.

getty_rf_photo_of_upright_row

what not to do - straight bar upright row

Some exercises carry more risk of impingement of the shoulder than others.  Overhead work, like military presses, especially lowering behind your head…lat pulldowns behind your head…upright rows….  Each of these exercises, even when executed with perfect form, carry a risk to which, I would suggest, you not expose yourself.

gymstick-upright-row

no gymstick upright row

Take, for example, the upright row.  The shoulder is forced to abduct from a position of inward rotation which becomes more acute as the elbows lead upward.  This position closes the glenohumeral joint, creating the optimum environment for impingement. The deltoids, elbow flexors and upper trapezius muscles are poorly aligned against the force of the weight being lifted.  This movement trajectory does not present a favourable or effective line of pull for the targeted muscles.

kettlebell-upright-row5

no kettlebell upright row

As a trainer, I must make decisions daily about the risks to which I will expose clients.  This assessment is based on the client’s goals, the client’s knowledge and understanding of the risks (of which I must appraise her/him), and the client’s informed consent.  It also requires that I be a trainer who can assess biomechanical advantages and disadvantages, and this knowledge can only be built on a foundation of  formidable and informed training, education and continuing education.

When you walk into a gym and an employee of that gym provides you with a new member’s workout program, it is incumbent upon that employee to understand the biomechanics of body movements, to determine your level of conditioning, to have a clear understanding of your short and long term goals, and to know which exercises under which conditions will assist you in meeting those goals.  Only upon this basis can the trainer prescribe exercises of appropriate risk levels which will help you achieve your goals in a safe, efficient, informed and enjoyable manner.

If your goals are anything less than competition level power lifting or body building, you should not be performing high risk movements with your shoulder joints.  Lat Pulldowns behind your head, military presses behind your head, upright barbell rows with narrow grip or upright dumbbell rows close to the midline are all contraindicated for healthy shoulders.

An incorrect exercise prescription from a fitness professional is as dangerous to your health and wellbeing as an incorrect prescription from your medical physician.  Do not let fast talk, ‘free’ sessions, face to face consultations, or pretty forms dupe you.  Stay calm, ask questions, check credentials, look at certifications.

Imagine yourself at age 18, finally getting your driver’s license and purchasing your first car – second hand, clean, well-maintained, regularly serviced, shiny.  If you were told that was the ONLY car you were going to get in this life time, how would you treat it?   Now think of your body.  It is the ONLY one you will get in this lifetime.  Treat it with at least as much respect and care as you would that car.

smile1

The most important vitamin to take each morning is Vitamin S.

You Smile in the morning and it fortifies you all day long.

smile

Read about how this great fitness class is strong, upbeat and a found-again pure fun exercise option — Jazzercise Is The New Black!

So, what are you waiting for?  Lace up your trainers and have a blast in a fitness class!

lentil eggplant stew

lentil eggplant stew

Lentil Eggplant Stew With Pomegranate Molasses (a no-regrets recipe)

Ingredients:

  • 1/2c lentils ( he used ivory lentils, aka urad daal)
  • a 1 and 1/2 pound eggplant (or enough eggplants for 1 1/2 pounds)
  • salt
  • water
  • 2/3 c olive oil
  • 1 med. onion, finely chopped
  • 4 garlic cloves, minced
  • 2 med. tomatoes, chopped
  • 2 green chilis, seeded and coarsely chopped
  • 2 tbsp fresh mint leaves, chopped
  • 1 tbsp tomato paste (we always make my our since such small quantities are needed)
  • 1/4 tsp crushed red pepper
  • 1/4 c pomegranate molasses
eggplant stew 004

awaiting the lentils

Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.  If this all sounds too complicated, just cut the eggplant into 4 thick lengthwise slices, salt, and let stand.

In a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.

Put 1 tbsp of the olive oil in a deep fry pan with a lid or a stovetop dutch oven. In a bowl, mix the onion, garlic, tomatoes, green chilis, mint, tomato paste, crushed red pepper and 2 tsps of salt.

Rinse the eggplant and pat dry. Spread 1/2 c of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.

Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours.  (We overcooked it a bit this time so we had all the flavour but missed out on the structure/texture of the eggplant).

This stew is great served warm or at room temperature.  The flavours are fantastic, the chilis add sufficient heat, and the tang of the pomegranate molasses is pleasing.  This recipe will be made again in this house and the next time will include a bit of preserved lemon.

caestuscircus1

Have you ever wanted to run away and join a circus?

I never before have.  That is, until now!  Now I do! I really do! And, all I’ll need are my kettlebells.

 

caestuscircus2caestuscircus3caestuscircus4khalil410kg

 

Valantin Dikul performs with a 5 pood kettlebell (with some variation in measurement conversion, that’s about 180 pounds or 82 kilograms):

Sister said it, and she meant it:

“Damn everything but the circus.” ~ Corita Kent

Susan, Tracy, Anne Gymsticking

Susan, Tracy, Anne gymsticking their abs

gymstick1

rear fly

I have been working with Gymsticks for the better part of this year, but only this weekend was able to avail myself of the opportunity to participate in a Gymstick Instructor Certification course.  Tracy Cipryk is the Canadian Master Trainer for Gymstick International Oy and I attended a 6 hour workshop with her.  It was 6 hours of muscle activation – working up a sweat and creating muscle burn, and I am feeling the fall out of those hours today.

The Gymstick lends itself well to most components of fitness: cardiovascular training, strength training, core training and balance training.

On a one-on-one basis in  Personal Training sessions or in a group class setting, this fitness tool can provide a great workout.

Performing simple but challenging post-rehabilitation exercises or executing combinations of functional movements, the Gymstick is great for working muscles in patterns which will augment activities of daily living or sport specific muscle recruitment patterns.

Using lighter resistance in cardiovascular training regimes or adding resistance for strength conditioning, the Gymstick provides for fun, versatility and a surprisingly intense workout. Because the Gymstick provides differential resistance on each side of the body, neurological responses are evoked and challenged, ensuring a whole body-mind workout.

gymstick_indoors_1_sm

gymstick glutes & hamstrings

the whole way health & fitness studio is the only certified provider in Charlottetown, PE!

Check out Gymstick training – it will shape your body and your mind!