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Himalasalt Zen Salt Cube with Zester

Monday, February 15th, 2010

Salt gets a bad rap- especially in NYC now that Bloomberg announced his anti-salt campaign- but the truth is that not all salt is created equal.

Himalasalt is to white table salt as farm-fresh cream is to Crisco.

Follow me?  One is a natural earthly product, healthy in moderate quantities and capable of turning a ho-hum dish into something incredible.  The other is the highly processed factory step-child of the first, leaving little to none of the original intact.  Yet, somehow it’s become common to lump the two together under the banner of poor health and sinful hedonism.

Himalasalt is a pale pink finishing salt that was created 250 million years ago when the earth was still pristine.  In addition to many pre-crushed salts, Himalasalt also has two new products that are in larger slab- or cube- form:

  • Zen Cube, pictured above, comes with a cute “zester” so that cooks (and eaters) can freshly grate the pink salt cube onto food.  Mine has lasted a very long time and stores well.
  • Sushi Salt Slabs are large (think dessert plate-sized), square, 1+-inch thick slabs of pink salt for making and serving sushi.  I also used mine for serving other foods such as appetizers.

Himalasalt‘s packaging is beautiful and they offer gift boxes too.  Thanks to Sue for having samples sent my way.

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The Whole-Food Guide to Strong Bones

Tuesday, December 8th, 2009

I was thrilled to be contacted by Julie offering a review copy of The Whole-Food Guide to Strong Bones: A Holistic Approach by Annemarie Colbin, Ph.D.

I’ll take a nutrition book over a spy or romance novel any day, and this one had me flipping the pages late into the night.

Dr. Colbin has sound science and nutrition to back her claim that our cultural fear of osteoporosis outweighs its prevalence and true threats, and that misinformation is commonplace when it comes to our bones.  That said, there is a lot we can be doing to protect our bones into old age, and it’s not just calcium (or even just calcium plus vitamin D plus magnesium plus dairy products plus dark leafy greens).  In fact, too much of these and other good things can backfire if they upset balances within our cells and bodies.

This book outlines what the correct balances are to strive for, and includes over 80 pages of recipes to provide us with the right blend of nutrients.  I’m retaining my belief in supplements, but I agree that whole foods are the most important component of dietary health.  I would highly recommend this book for anyone who worries when she sees the list of “warning signs of osteoporosis” (caucasian, check.  thin, check.  family history, check…).  Or anyone who worries she may be seeing a future version of herself in that commercial with Sally Field.  (Not that looking like Sally Field does at her age would be a bad thing, but I digress.)

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100 Foods for Energy, Eyesight, Sleep, Health

Wednesday, February 4th, 2009

“Top 100 Foods to Improve Your Productivity” on Foodproof.

From the list:

  • Top foods for energy include: eggplant, raisins, lima beans
  • Top foods for improving digestion and sleep include: black beans, bran cereal, avocado
  • Top foods for eyesight include: strawberries, carrots, smoothies
  • Top foods for avoiding colds and other illnesses include: orange juice, bell peppers, green tea

I find lists of this nature to be a little silly, but still: I love them.

The general message of always to eat more nutrient-dense foods: fruits, vegetables, fish and whole grains.

Putting it into a format like this is more exciting.  An instant tonic for our worries and ailments!  Or, in the least, a reminder of some super foods to work into our diets.

(via Huffington Post)

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Book Club: Real Food

Friday, November 28th, 2008

Holidays inevitably involve a lot of talk about food, and much of it is guilt-ridden. “This is so bad for me,” “I really shouldn’t be eating this,” and on and on.

At these times I am reminded of what a different perspective I have than most people when it comes to what’s “good” and “bad” for us to eat.

Real Food by Nina Planck will likely convince you, as it did me, that bacon, butter, cream, beef, lard, and other animal fats can in fact be good for us…

…if they are organically/sustainably/humanely/locally raised and produced.

Indulgence by way of responsible consumerism. Works for me. (Yum, butter.)

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