Shiny, healthy hair if you eat this

This morning I was emailing with a writer about nutrients and foods for healthy hair.

My pet peeve with nutrition articles (not the one I’m contributing to of course) is if they lead readers to believe adding 1 random food will produce a major effect. When I’m devising plans for Foodtrainees, if we’re looking to say boost omega 3’s I’ll suggest multiple sources. So if you’re like me with meh hair after a harsh winter (for me it’s likely just as much bleach as winter). Here’s the answer.

HH Salad (Hair salad sounds nasty)

Ingredients:

Brussels Sprouts (great if you can buy shredded, Trader Joes has) if not slice thin for salad base.

Red or yellow bell pepper

Hard boiled omega 3 eggs or salmon or both

Pumpkin Seeds

Walnut Oil

Apple Vinegar

Rationale:

• Brussels sprouts and peppers are high in Vitamin C that boosts collagen that surrounds hair and keeps it strong.
• Eggs and salmon are high in biotin. Biotin creases hair growth and overall scalp health. They’re also good sources of omega 3’s  the natural oils that keep your scalp and hair hydrated. The walnut oil is another omega 3 source.
• Pumpkin seeds have zinc, which regulates hormones in the body that affect hair growth and helps maintain production of oil-secreting glands on the scalp that help your hair grow.
• Eggs and Brussels also have iron. There’s a connection between iron levels and hair loss among women.

• And for a bonus? Wash the salad down with a shot of Sibu sea buckthorn

What do you do to keep your hair healthy? Do you notice a difference between your diet and hair health?

I say Hello

Image via Verrle Duoh

I suffer from a constant state of “what’s next?”  This even extends to the seasons. I love leaving the office while it’s still light, a good margarita and travel (Croatia-wow); however, you will not find me uttering “last beach day of the season”. Nope, I’m craving a cup of tea, football and cozy sweaters.  I understand you may be sad to see summer go but I’m ok with it. As the Beatles said “You say goodbye and I say hello”.

Maybe I can get you excited for all that fall offers.

Goodbye to weekends away, houseguests and loosey goosey

Hello (Virgo, hand raised) to routine, schedules and some structure which isn’t a bad thing.

Goodbye to watermelon and peaches (not that we can't get anything, any season but enough already)

Hello to apples, so satisfying and versatile. Ever try to nut butter a peach?

Goodbye "its too hot out" and other excuses

Hello to  crisp morning runs, maybe training for a race

Goodbye to gazpachos and trendy chilled soups.

Hello to chili, lentil soup and other “soups that eat like a meal”

Goodbye to summer squash

Hello winter squash and pumpkin (this one is no contest)

Goodbye to adulterated seafood- lobster rolls and fried clams and other foods that prove summer isn’t really all that healthy

Hello to whole foods: salmon and Brussels sprouts and Whole Foods too if you’ve been out of town.

In our family, goodbye to the dart frog Pirate but

Hello to a puppy hmn…

Goodbye to summer reading (I loved The Interestings, didn't love Middlesteins) hello to cookbook reading (Wellfed, 50 Shades of Kale others)

Goodbye to the BBQ (those grill marks are carcinogenic, can I sat that now that it's Sept?) and please let’s say goodbye to the hot dog for a while

Hello to the slow cooker and roasting.

Goodbye to packing your bags

Hello to unpacking the pounds 

Goodbye to skin cancer (I’m knocking wood)

Hello to the Little Book of Thin  now available in preorder, you can say "hello" to this more than once.

Goodbye to "I'll do it after Labor Day,"

Hello to starting now

And hello to all of you, it's been a nice blogging break but looking forward to writing, connecting and hearing about your fall plans.

Which “fall” items above are you most excited about? Do you prefer summer or fall? Do you think focusing on “what’s next” is a good thing or a bad thing? Have you ordered your copy of LBT?

Healthy Indian Food at Restaurants and at Home

We are having dinner with good friends tomorrow night. As we made plans, my friend said, “you pick the place, we’ll do anything except Indian.” In no way did I have my heart set on Indian but in a city where even toddlers eat sushi and Thai, I find my friend’s Indian avoidance is way too common. Plus it’s probably my very favorite cuisine. While some people are coming around to Indian food, many remain unfamiliar.  Clients are often flummoxed when they’re headed to Indian either because they’ve never been or perhaps they feel it’s an unhealthy cuisine. Time to clear up the confusion.

Here are some simple suggestions for healthy Indian restaurant food:

• Indian is mainly a carb challenge with the most delicious delicious breads and rice. If you’re having a carb at Indian choose between roti, sort of like whole-wheat naan, and rice but not both. 
• Select items cooked in the tandoor oven. Tandoori salmon, shrimp and chicken are smart selections. These will be flavorful but less caloric as there’s no sauce (less sauce, less carbs to soak up sauce). 
• In terms of vegetables cauliflower, okra and spinach are good choices.  
• For appetizers, soups are your best bet. Mulligatawny is a nice lentil soup. 
• Indian is usually shared so watch your portions; remember the one-plate rule.

Of course, the best way to sure healthy Indian is to take matters into your own hands.

So while we’re likely going to a seafood restaurant tomorrow, I was thrilled to be was sent a copy of “Vegan Indian Cooking” by Anupy Singla. This chef’s “Indian Slow Cooker” book made our ski weekends much more delicious last winter and both the chicken curry and chicken tikka masala were favorites.

I have enjoyed this book just as much. The book starts out with basic recipes such as one for cashew cream to replace dairy in recipes. There are fantastic ways to use grains from dosas (which my family loves from Hampton Chutney in New York) to my new favorite Chickpea Flour Crepes. My kids have been loving the Spiced Stovetop Popcorn. There are also handy recipes for beans and lentils to be cooked in the slow cooker.  And for you Brussels sprout people how about Masala Brussels sprouts? Some of the recipes can be found on Anupy’s blog Indian AS Apple Pie. I can see this book being the go-to resource for healthy Indian home cooking.

I don't usually read the forward in cookbooks but I did in this case. There's a great section in the opening pages entitled Indian Food Myths. Indian food doesn’t have to be spicy, heavy or unhealthy. It doesn’t have to be complicated either. Naan isn’t served in most Indian homes and finally the slow cooker is Indian (you’ll have to get the book to figure that one out, interesting). I may send these myths over to my friend to see if I can convert her.

In honor of my 500th blog post (not really, just realized that as I started writing), Anupy is giving two hungry readers a copy of Vegan Indian Cooking. To be eligible, comment and tell us where you are on a scale of 1-10 in terms of Indian food love. What are your favorite Indian foods? Or, you can tweet about our Indian Cookbook giveaway @Foodtrainers on twitter. 
You have until Friday 9/14 to enter. Congratulations to the Olove winner Ameena.

I decided to refresh my spices before doing any recipe testing.

Spices and Tease NYC, the tease is that the tins of spices are impossible to open (see below)

All fun and games until a turmeric explosion

On the breadbin, not so bad but white (now yellow) countertops? Oy.

Foodtrainers' Favorite Gifts

Sprout Skincare

I love gifts. I generally enjoy giving gifts even more than receiving them (I swear). Whether it’s a hostess gift or birthday present, I like sharing something I think a friend or family member will appreciate. The gifts I cherish receiving are usually smaller ones. A friend showed up with a test tube-like container of black sea salt recently. It was wrapped with a bow such a nice surprise. And a few days ago a client came to a session with shishito peppers from the green market. I was so excited to try them I bit a piece off of one on my way home, not smart.
This week, we sent out our annual Foodtrainers’ Gift Guide to our Monthly Morsels mailing list. We tried putting together our “top 10” gifts but ended up with 11 because none of us was willing to cut anything out.  I thought I’d mention some of the gifts that weren’t on the list as well as my personal favorites.

For the Beauty Queen

When I wrote my natural skincare blog, many of you commented or tweeted me with your favorite brands of skincare. The Sprout users were a vocal bunch. I love the ingredients and the packaging (see top) of this line. I adore the gentle cleanser (and rosewater scent). I love the exfoliant (oats and salt- what could be better?) and though I thought I’d give it to the boys, I stole back the Cocoa Lip Balm (we share).

For the Hotty

I’ve gushed about McClure’s pickles before. Yes, I got out of my bed deathly ill to Google and track them down.  McClure’s also makes Bloody Mary Mix with the pickle juice. With Tito’s handmade vodka it’s a heavenly combination. On its own it’s the most delicious snack or egg accompaniment. If you like pickles and spice, you can’t go wrong. Give a jar to someone you love and they will love you back.

For the Tea Devotee

ultiliTEA- for my birthday, a friend of mine said “I sent you something, I know you’ll appreciate it.” Sure enough, she was right. I already have an electric teakettle at the office but this one has different temperature settings for green, herbal and black tea and it boils water by the time you have your tea bag in the cup. 

For the “Eco-have-it and know-it-all”

Strawesome- Everyone thinks of BPAs in plastic bottles what about straws? These glass straws are great for smoothies, for parties ( I used their black straws  in our Halloween dark and stormys) and according to dentists, when drinking coffee or tea. My kids love them but I love them more. They come in different sizes and colors, so match your décor or your favorite cocktail.

For the Hydrator

Ovopur- ok this is not a “little” gift but it’s a good one. Plastic has its problems and those gigundo, plastic water dispensers aren’t the most attractive contraptions. I’m a fan of healthy and beautiful and the Ovopur meets both criteria. We have one in our waiting room and though some mistake it for a snowman, it’s pretty popular. Can your New Years resolution be buying no more bottled water?

For the Cook

California Olive Ranch- Carolyn and I heard about these olive oils when we took Dan Kluger’s class at Degustibus. I am the type of person that goes home and looks up each item a chef mentions. I ordered the oil and passed on the pricey knife that was plugged. As directed, I’m using Millers Blend for cooking and Arbequina for finishing and salads. California Olive Ranch sources from sustainable olive ranches and its bottles are recyclable.
What have been your favorite gifts recently? Anything your eyeing this holiday season? Which of the above items would you pick?

Market Foodtraining: Bright Sides

As promised, each week this month Market Melissa (Melissa Oshea) will bring you a veggie superstar she feels should make it onto your Thanksgiving table. This one is personal favorite that even made it onto her bio. This week we're talking Brussels sprouts.

Ever wonder where the name came from?  Brussels sprouts were originally cultivated in Belgium and therefore given the name “Brussels.” This is a little strange to us since most foods names do not include the city of origin. When it comes to Brussels sprouts, people can be separated into love ‘em or hate ‘em groups.  Many “hate ums” associate Brussels sprouts with something they were forced to eat as a child and therefore avoid now. However, how you cook vegetables, Brussels sprouts included, can make or break your experience. I’m not saying your mother wasn't a good cook way back when but rather that you may want to revisit certain veggies. John Lennon wanted peace, all we are saying is Give Brussels Sprouts a Chance!

Brussels sprouts are usually sold in small containers but you can also find them in stores still attached to the stem. You won’t find them on the “clean” or “dirty” produce lists (based on pesticide levels), so they aren’t a must to purchase organic. Just make sure to wash them really well to remove any dirt that may be trapped in between the leaves. Brussels sprouts are in season now making them easy to find in stores.

 In terms of health, Brussels sprouts are one of the strongest anti-cancer vegetables. Sulforaphane in Brussels sprouts signals the liver to release enzymes that can neutralize carcinogens. Sulforaphane shows promise with breast cancer as well; it can stop the production of breast cancer cells.  Brussels sprouts are an excellent source of Vitamin C and surprisingly contain Omega-3 fatty acids. With 4g of fiber per cup, your digestive system will also reap benefits from consuming these veggies. Interestingly, there is more protein in these Brussels sprouts, 4 grams, than most veggies, which tend to have 1-2 grams per cup.

While you can steam Brussels sprouts, I think roasting is by far the best and tastiest way to go. Just don’t overcook them, as this will bring out their sulfur content and make them quite stinky and taste rather bitter (hate ‘ems take note). You can store unwashed and untrimmed sprouts in a plastic bag for up to 10 days in the refrigerator.

So for all of you Brussels sprouts haters, try my simple way cooking suggestion and let me know what you think.

•  Preheat oven to 400 degrees F.
• Wash, trim and cut sprouts in half.
• Toss with olive oil and kosher salt.
• Roast cut side down on a baking sheet at 400F for about 30-35 minutes, until tender and slightly browned – remember not to overcook.
• Shake the pan a few times during cooking so they brown evenly.
•  If I ever have leftovers, I like throwing them into a salad the next day or eating them cold as a snack, yes we said snack.

Here are some other recipes that are great too:
Brussels sprout leaves

Brussels sprouts with walnut and lemon vinaigrette (Eating Well)
Brussels sprouts hash (Organic Authority)
Roasted Brussels Sprouts with shallots
Are you a love 'em or a hate 'em? If you're a hate 'em have to tried them as an adult? What is your fave Brussels sprout recipe? What "bright sides" are you serving for Thanksgiving?