XYLITOL

Our recent article on alternative sweeteners has prompted some comment and questions on the sweetener xylitol. If you haven’t heard of it, you’ve probably ingested it. Xylitol is used in chewing gum, breath mints, toothpaste and mouthwash. It’s also found in products labeled organic and natural. So why didn’t I have it listed as one of my favorite alternatives?

Though mainly on my hunch, I did not take to xylitol with the zeal of most. Products that require any significant processing leave me cautious. Honey is from bees and evaporated cane juice is simply just that. These are simple methods of “processing” I actually understand. There are quite a few steps in making xylitol-a sugar alcohol and it begins to sound quite scientific. According to the site XylitolForYou.com, it was discovered in 1891 by the German chemist Emil Fischer. Hmm, I wonder if the chemist was out in his garden?

In the United States most xylitol is now corn derived, though originally it was made using birch trees. That brings up the issue of genetically modified corn. If that is a concern for you, you’d want to consider what source is used for the making of xylitol. Personally, I am not a fan of any genetically modified crops.

There is now a fast and growing concern regarding dogs being poisoned by xylitol. Obviously their consumption of it is accidental as they don’t normally chew gum however, it's revealed something pretty scary for pet owners. According to The Animal Poison Control Center xylitol rapidly reduces a dog’s blood sugar level and can result in seizures and has been linked to liver failure in some dogs.

I can hear you now, “that’s in a dog, not in a human”. Remember a few years ago when dogs were dying because melamine was in their food? Do you want melamine in your chewing gum? I’m just asking.

Some people will argue “Xylitol is produced in our bodies anyway, of course it’s natural”. Hormones are also produced in our bodies but I still don’t want them added to my food. For more information on health concerns visit Natural News.

Rebecca Wood is the author of The New Whole Foods Encyclopedia and winner of the Julia Child (IACP) Award. I’ll share with you her thoughts on xylitol penned some ten years ago:

“A byproduct of the plywood industry, xylitol is extracted from birch cellulose by an energy-intensive chemical process. This non-caloric sweetener may also be made from other hardwood chips, almond shells, pecan shells, cornstalks, or corncobs. Pound for pound, xylitol costs about ten times as much as white sugar but its sweetening power is far greater.
Xylitol is used in sugarfree gum, candy, and jam. In animal studies, it is linked to cancer, urinary kidney stones n bladder inflammation. Not recommended.”

There’s a reminder to me, if you have a hunch to avoid an ingredient, it’s best to follow it even if you don’t have the information to justify it at the moment. Then do your research and decide if you want to continue avoiding it or introduce it into your personal food chain.

When making choices for my family I choose to stick with the least altered ingredients. I know this information on a zero-calorie sweetener makes it hard when looking for ways to cut calories. There just seems to be no easy way out of my Dad’s advice regarding sweets, “enjoy everything in moderation”.

Yoga for health and cellulite reduction

Saturday morning Sydney and I headed bright-eyed and bushy tailed up to my friend Stephanie’s yoga studio. We were going to start our Saturday with a 10am yoga class. Shoes off, hair pulled back, mats unfolded. We were ready. Susan was our instructor and because this was an open house, she took her time knowing most of us had never experienced a yoga class in our lives.

The hour flew by as we maneuvered different positions, calmed our minds, and pushed our bodies just a little bit more each time. I’d like to tell you I remember it all and have incorporated each and every move into my daily life but that would be a lie. However, what I can tell you is that I’ve been more conscious of how I stand for any length of time-thighs back then pelvis tilted forward. Automatically you stand taller and aren’t slumping adding pressure to your lower back. You feel your abs engage slowly turnin’ that fridge pack into a six pack just by standing still.

Probably one of the most familiar yoga positions is downward facing dog. Seems basic enough right? You start on your hands and knees, wrists under the shoulders and knees lined up under the hips; nice and square. Next turn your toes under and slowly straighten your legs, pushing them back and lifting your tail end up. Keep your knees slightly bent as you straighten out your legs. Remember, do this slowly and hold for several full breaths. Slowly walk your hands to your feet and then slowly come up letting your fingers drag along your legs as you rise; one vertebrae at a time. Once you get to your upper back, round back your shoulders raising your head last. Coming up slowly prevents you from getting dizzy.

A simple basic move I use all the time when stretching before a tennis match. Now here’s what I didn’t know. This one move does wonders for your lymphatic system. In fact it helps to drain the lymph nodes of built up toxins which is crucial for optimal health and even cellulite reduction. Ya, I knew that last one would get your attention.

If the only yoga move you ever do is a down dog every couple of days, you’re doing pretty good. And I thought all I was doing was stretching my hamstrings before a tennis match. I’ve been down doggin’ it all week!

Free Yoga Classes

Stressful week in Atlanta? Then join me tomorrow for a free yoga class. Stillness Yoga in Marietta is having an open house and offering free yoga classes from 10-4.

Yoga increases flexibility, improves the health of joints and ligaments, aids in detoxing, and massages ALL organs of the body. Who doesn’t need that? First timers don’t worry. I haven’t done a full Yoga class either and I’m sure my daughter is in for some laughs but hey, that’s what the weekend’s for. I’ll see you there.

For directions click here.

Obesity in America-where does your State rank?

The obesity rate in the U.S. is sadly and steadily climbing. There’s only one state left that can boast (if you can boast on such a thing) an obesity rate below 20%. You’re right; it’s an “outdoor state”. Colorado! No surprise. Six states including South Carolina and Tennessee weigh in at over 30%. The rest of us rank somewhere in the middle.

Speaking of the "middle", have you read your labels lately? High fructose corn syrup is in everything from fruit juice and yogurt to cereal and cough medicine.

A friend of mine was shocked when I pointed out that the pancake syrup she loves is simply various forms of sugar with coloring. “You know there’s no maple syrup in here at all, don’t you?” Silence. I’ll take that as a “no”. Apparently those maple leaves on the label are just for decoration. Read your labels, know what you buying and for the skinny on alternative and natural sweeteners read Stevia, Honey, Agave Nectar, and More.


For a full list of states and their obesity rates visit cdc.gov.

Creamy Vegan Tomato Soup

You say tomato, I say tomato. Either way, we have a lot of them right now. You’ve had your sandwiches, and your salads and now what? Here’s a solution that can give you a head start for fall.

Watching Ina Garten, The Barefoot Contessa, make her Cream of Fresh Tomato Soup was glorious but heavy cream? Must I? Determined to create a vegan version that’s still just as good, I headed to the kitchen. My girlfriend had just given me 5 beautiful tomatoes from her garden. Thanks Sherill! Everything else was on hand.

Here is my recreated version that my entire (non-vegan) family and Sherill all love. Be sure to freeze some for those “there’s nothing for dinner” nights.

Creamy Vegan Tomato Soup

3 Tb olive oil
*1 ½ C chopped Vidalia Onion (~2onions)
2 carrots, chopped
1 Tb minced garlic (~3cloves)
5 large tomatoes (vine ripened and organic)
*1 ½ tsp evaporated cane juice
1 Tb organic tomato paste
¼ C chopped fresh basil leaves
*3C filtered water
*2 vegetable bouillon cubes
*1 tsp kosher salt (can use sea salt but start with 1/2tsp)
2tsp freshly ground black pepper
*¾C coconut milk
(* denotes changes from original recipe found on Foodtv.com)

Garnish with croutons or more basil leaves

In a large pot, heat olive oil over medium-low heat. Add the onions and carrots and sauté for ~10min. until tender. Add the garlic and cook for 1 minute, stirring to keep garlic from burning. Add the tomatoes, evaporated cane juice, tomato paste, basil, water, vegetable bouillon cubes, salt, and pepper. Stir and bring to a boil. Once at a boil, lower the heat and simmer uncovered until the tomatoes are very tender (~ 40 minutes).


Turn off the heat, add the coconut milk and let cool so it’s not piping hot for your next step. Carefully in batches, pour the soup in a blender and blend until smooth. If using a Blend Tec high speed blender, use the whole juice setting and any seeds left, will be no more. Pour blended soup into another pot and continue with blending until you have finished. Gently reheat the soup, garnish with basil and enjoy!
© 2009 The Everyday Organic

Biscuits: Whole Wheat Vegan Style

Inspired by the movie “Julie & Julia”, I decided to pull out one of my cookbooks-“Vegan with a Vengeance” by Isa Chandra Moskowitz. I passed the fist 8 recipes in this book because I don’t like tofu or texturized vegetable protein (whatever that is). We didn’t have any sweet potatoes so that took me to the 9th recipe: “Baking Powder Biscuits”.

Biscuits sounded good for the weekend and I would try mine with whole wheat flour and Earth Balance vegan oil sticks. Oops, I didn’t have any rice or soy milk, so I just used water.

The dough tasted a bit salty but before making a judgment, I’d wait to see how the biscuits turned out. At first I thought I’d never get 12 biscuits out of the dough, but I did. I just kept reincorporating the dough after I’d cut out as many as I could, re-patted it out and cut a few more. No rolling pin necessary-thank goodness b/c I don’t have one. I hate recipes that include “roll the dough out”. It always sticks no matter what. This dough didn’t!!!

12 minutes in the oven….come on, come on…

As soon as I opened the oven door, my heart sank. They didn’t rise. They just looked like tan hockey pucks. Vegan biscuits, who am I kidding. They cooled, we tried them, and I got a “they taste salty”, and “I don’t like them”. As he reached for a glass of water, my husband said, “they’re a bit mealy”. Under normal circumstances I’d reply, “BUCK up people”, but I didn’t like ‘em either.

Back to the drawing board. I was reminded later that day by one of my foodie friends at Whole Foods that baking powder has to be fresh in order to work and when baking without eggs, that’s the only thing you’re relying on to get a rise. Ah Ha! I bought a new can of baking powder and renewed my zeal.

Here we go again and this time, I cut the amount of salt, used whole wheat pastry flour and tried again.

Not bad, in fact they were good and they rose! Add some honey, eat them hot and you got it. Now, I’m not gonna lie to you, these ain’t no Paula Deen biscuits but if you want vegan biscuits or are running short on ingredients, here’s the recipe for you:

Biscuits: Whole Wheat Vegan Style
*2C whole wheat pastry flour
5 tsp fresh baking powder (hint: buy the smaller cans instead of the larger so you’ll use it before it goes bad)
*1/ 2 tsp sea salt
*5 TB Vegetable oil sticks (I used Earth Balance Vegan buttery sticks)
*2/3 C water

* denotes changes from original recipe in Vegan with a Vengeance

Preheat oven to 450˚

Sift dry ingredients in a bowl. Cut the 5 Tb of oil sticks into the dough with a pastry knife or your fingers (easy here b/c if you work the dough too much you’ll get tough biscuits. Just do this enough to incorporate the oil). Add water and gently stir until a soft dough forms. Turn it out onto a well floured surface and softly pat the dough out until it’s about ½ inch thick. Use the rim of a small juice glass or cookie cutter to cut out 12 rounds. Place on a lightly greased cookie sheet and bake 12-15 min. Cool slightly but eat them warm. Enjoy!

© 2009 The Everyday Organic

Forsyth Farmers Market

There's something to ponder...


While at the farmers' market, we had the good fortune of meeting the founder and a farmer with SAAFON, The Southeastern African-American Farmers Organic Network. Farmer Monts grows beautiful and delicious fruit organically. He drives from FL to Savannah each weekend to participate in the market. Remember, when you buy organic produce locally, you're supporting small farmers allowing them to continue growing organically without big business regulations and restrictions.


Pictured here is a proud Farmer Monts in the center, his mother seated in front of him, a friend to his left and Ms. Cynthia Hayes, founder of SAAFON to his right. Below are just a few fruits of his labor.

Paris Bakery & Cafe

Eating while your traveling can be such a bore, not to mention how rough it is on your health. Pre-packaged, preserved, plastic wrapped phony food is everywhere. Two years ago my family was lucky enough to find an oasis for our hunger and we've been fans every since.

How does Quiche Florentine with fresh spinach sound? Or how about Crêpes Palermo with Prosciutto, Portobellos, and homemade Bèchamel sauce. Then there's the sandwich named after one of my favorite places, Monaco-delicious white tuna salad with fresh tomato and Swiss. Is your mouth watering? It should be. All these can be served to you daily with a glass of champagne if you choose. Only 9 in the morning? No worries da'ling, you're in Paris! Oh and don't you dare leave without fresh pastries. Eclairs, chocolate mousse, Napoleons...no one does pastries like the Parisians. Owners, Andrea & Didier Martin are delightful and will serve you with grace, charm and good fresh food!

Not traveling to France anytime soon? Fortunately this Parisian cafe is a little closer to home and if you can make it to West Palm Beach, Florida, you're in luck. The Paris Bakery & Cafe is located on Olive Avenue near City Place.

Tell Andrea & Didier we said "Bonjour".

Free veggies for college students

University of Nevada, Reno students are getting their hands dirty. Over the summer they were able to rent a plot of land to grow vegetables. Among the list for pickin' are tomatoes, peppers, herbs, and greens. The EnAct gardens are part of an initiative from The Environmental Action Team to promote sustainability among the students while on campus and wherever they go after. For more info, check out the UNR site.

Think it's too late to plant your own vegetable garden? Not so. Check out these tips on how to get started on a fall vegetable garden.

Eco-Art at The Savannah College of Art & Design

Leave it to an artist student to figure out how to make jewelry, art and other useful objects from what the average person considers trash. Earrings from bottle caps, tote bags from yes, your ex-boyfriend’s jeans, and leaning molds made of 100% recycled plastic. Want to know what happens to all those beer bottles I know you’re recycling? Marissa Drake, SCAD alumni, has turned your beer bottles into gorgeous green drinking glasses. Inspired by their work our daughter stood on the front steps and made her claim, “THIS is where I’m going to college!”Shop the SCAD store in Savannah or online.

Savannah Bee Company

Home to the world's finest artisanal honey, fabulous body care products, and organic lip balm. While oohing and aahing over all the goodies, Sydney and I got an education as well; Lindsey had already run off to play in the honey house.

Honey is one of my favorite natural sweeteners so I knew the honey took on the flavor of the flowers that the bees pollinated but what I didn't know was how that was controlled. Kim, the export manager, explained that the bees are actually moved to the area where the flowers are blooming. She had just taken part in the transport of hives to the Altamaha River in Southeast Georgia. As you can imagine, this is tricky; no one wants to be near angry bees. OUCH! Sorry Kim; I think I'd rather be in tasting. That would explain the head to toe gear.

This moving to the Altamaha is what yields that yummy Tupelo honey which is considered the standard to which all other honeys are compared. We were also privileged to taste some Acacia honey. It's flown in by the barrel from Italy and is worth every effort.

The Savannah Bee Company is a must stop when in Savannah. The shopping is fun and oh so kid friendly with the honey house, chalk board, toys, learning hive, and theater. Trust me, you'll have all your purchases in hand before they even notice. Until your trip south, visit them online and if you have a hard time choosing, may I suggest a honey sampler. Now isn't that a sweet idea.

City switches to paper bags in public trash cans

Savannah, Georgia! Home to The Savannah Bee Company, Paula Deen's Lady & Sons, Forsyth Park Farmers Market, The Savannah College of Art & Design and a host of antique shops and boutiques.

Hats off to Savannah as they've begun a major citywide effort to recycle. Everyone has their bin clearly marked "Recycling Only". Throughout the city, I noticed paper bags lining the publish trash barrels instead of plastic. Way to go Savannah!


More on Savannah:
Savannah Bee Company
The Lady & Sons
Savannah College of Art & Design
Forsyth Farmers Market

The Lady and Sons Goes Green

I've been waiting a long time for these: Hoecakes and Cheese Biscuits Paula style! One of our daughters asked "why do they call them ho' cakes?" "Uhh honey, they're H-O-E cakes. A hoe as in a garden hoe". Oh, that hoe. The grandparents were in ear shot and got a kick out of that one.

Enough of that, it was time to eat and eat we did!!! Those biscuits will melt in your mouth just like butter...

We met a delightful member of the host staff, Lindsay, who absolutely LOVES working at The Lady & Sons. She said she's been there two and a half years and has so much fun. You can only imagine. Lindsay told us of the recent changes at the restaurant.

Instead of wasting left over food like so many other establishments, it has been a custom of the Deens to let the staff take home to their families whatever's left. Cool!

However, that used to result in alot of Styrofoam containers being used. In their efforts to love the Earth, they made some changes and asked the staff to bring their own containers from home. Now they're saving food and the planet. Way to go Lady and Sons! We love it. Our Lindsey with Paula