The You Revolution









Issue #23
www.livebettercoach.com

Phone: 631-728-2456
September, 2008


 


  A Note from Gregory Anne
 
 
In This Issue:
A Note from Gregory Anne
 

Ponder This ...
"Motivation is like food for the brain. You cannot get enough in one sitting. It needs continual and regular top up's."

Peter J. Davies (b. 1937)
Australian writer, author




 

Not quite summer not quite fall but a luscious combination of them both food and weather wise on the east end.

What is it that gives us the boost in energy, creativity, and focus once September arrives? I'm energized by the new look and name of this monthly ezine. If you've seen the new blog then you'll recognize this new header, and if not please take a look. The decision to let go of The You Revolution was not easily made but it was time to create a look and tagline that better reflected what I'm up to and what I want to serve up to all the smart women out there. Who among us doesn't want to stay fit, healthy, sassy and sane at this point in life?

My energy brings you two recipes this month, both a nod to fall with crunchy, super healthy apples.

The book, All is Forgiven, Move On Our Lady of Weight Loss's 101 Fat-Burning Steps on Your Journey to Sveltesville, is not only a hoot, it's a great tool for making changes to your lifestyle habits written by a woman that knows whereof she speaks.

For the longest time I've had the idea that "everything is food" so this month, I wrote about it.

The red wine/resveratrol buzz is summed up tidely in the Q & A section and don't miss the Happenings for what's up next.

As always I welcome your comments or questions, just fire them off via email.

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Everything is Food

Science tells us that the stomach has a brain and the heart has a brain. What this means is that these two vitally important organs will react to something when it enters our systems and send a message to other parts of the body independent of the "real" brain, the one on top, the one we think of as the center of our intelligence.

From my study of nutrition I know that food causes messenger hormones to be released--like leptin to tell us we are full and serotonin to make us feel good. Regardless of the point of entry, the mouth, the mind or the heart, all of the information we ingest carries the potential to affect our wellbeing. Realizing this, I had an epiphany.

Everything is Food.

At this very moment you are consuming this news just like you do at 6 or 11pm.
We sign up for news "feeds", we throw a hurt at someone and say, "eat your heart out", and they do.

Bad news is hard to "swallow." A person we find attractive may conjure the words  "yummy" or "delicious." So many food terms are used to convey emotions and ways of interpreting things. These words and metaphors represent that something is happening internally brought about by something completely external to us.

Think about this for a moment. When you take something in, whether you read it, eat it as in food, or experience it in your energy field so that you feel the experience of it, it causes a reaction no different from and often more powerful than some foods.

You might be enjoying the company of your sweetie pie or praying for the gods to take you away from this speed date fruitcake. An exhausting relationship may make you sick to your stomach with the same ferocity as an old piece of chicken but you keep eating because on some level that relationship feeds a need in you even as you might starve for a bit of love. Your body is constantly receiving and processing chemical messages based on what you "eat." Let's look at all the levels of food we've discovered.

There is comestible food, ham, apple, cheese doodle, bread, all pretty obvious as you consider the effect each might have on your particular system.

Emotional food, like a hug, a harangue, or a chick flick with a mate is also pretty easy to accept as a concept. If you hug or request a hug it's generally in a positive moment and will produce a positive result. A harangue, either given or solicited, may not obviously appear to be chosen nor might it be obvious why it counts as food. If you seek it out regardless of how distasteful it might be, you are feeding some need in you for the chemical or emotional payoff you receive.

Energetic food includes such things as a comedy show or footage of the war, each will produce a physical reaction. One show feeds you endorphins and a release the other, feelings of fear and repulsion--for most--which result in stress hormones. This can lead to feelings of despondency, sadness, helplessness and hopelessness. Your choice of course, your call, but just watch with an awareness that these "foods" produce hormonal signals that affect your well being.

How does a toxic person or need for struggle cause similar responses as food? Once again it's a chemical response. The brain of the stomach sends signals when it isn't happy with something. In the early days of ingesting this substance, or simply too much of a substance, we might notice that "Mommy, I don't feel good." As the years go on the body/heart/mind still sends signals but we become less receptive to getting the message. Or the body/mind/heart may in time compensate for the offender and just weaken the signal. It doesn't lessen the impact and "suddenly" one day after many, many days we wake up with an ulcer, or diabetes, or a broken heart--literally.

Once you have become aware of something that relates to you and your wellbeing you are never innocent of that idea again. Guilt is not my intention here, awareness is.

You wouldn't knowingly eat a rotten piece of meat but you'll swallow whole the rotten lies you tell yourself about your body, your ability to reach your goals, or leave a significantly sickening spouse.

Until now. Now I want you to assess all of the people, messages, and food choices that cross your path looking for their value. How will this promote your vitality?

You've heard "you are what you eat." Now you know something that takes that to a whole new level.

Everything is food is it not?

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Want to use this article in your newsletter or on your web site? You are welcome to do so, as long as you give full attribution below. I would also appreciate it if you would let me know when you publish it. You may contact me via email or phone call.

Gregory Anne Cox is a certified life coach who has been dishing up all-you-can-eat servings of women's health and nutrition information for years. Her Lifestyle Tune-Up course is a 28 day wonder seminar for women looking for the missing mid-life manual. You can find out more at Live Better Coach, send her an email, or call her at (631) 728-2456. This article is copyrighted and you may feel free to use it as long as you include this paragraph when publishing it.

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Food That Fuels You
 


Hearty Greens with Dried Cranberries, Roasted Walnuts, Goat Cheese and Apple Vinaigrette


Topsy Turvy Apple Pie

 


Food for Thought

The apple is a member of the rose family and 25 percent of an apple's volume is air. That is why they float.


 

Hearty Greens with Dried Cranberries, Roasted Walnuts, Goat Cheese and Apple Vinaigrette
Bonus Recipe--Topsy Turvy Apple Pie

Fall apples are appearing in farm stands around here and I had a Macoun while shopping for salad fixings. Tart, sweet, juicy, crunchy and so appley if you know what I mean.

I decided right then that apples would take the spotlight for this month's recipes.

You must know that they are a healthy choice but did you know that apples have the highest level of anitoxidant activity of the most commonly consumed fruits in the US, beaten out only by cranberries? And their high levels of the mineral Boron help with bone health. So this salad combines both superstar fruits in a perfect fall or winter salad.

The dessert is a fun and easy variation of apple pie. You don't have to worry about getting the crust perfect because it's covered in caramel and flipped out of the baking pan.

Hearty Greens Salad Serves 6 - 8
Ingredients
8 cups of torn salad greens. For this I use a combination of escarole, baby arugula, red romaine but use whatever you like as long as it's a sturdy mix.
½ cup dried cranberries
½ cup walnut halves toasted to golden brown or candied
3 oz goat cheese crumbled
Dressing
2 Tablespoons of sweet butter
1 Tablespoons minced shallots
3/4 cup of grated, peeled apple
1/2 cup olive oil
¼ Cup walnut oil
¼ Cup warm water
½ cup of sherry vinegar or apple cider vinegar for a milder flavored dressing
1 teaspoon minced fresh thyme
Salt and black pepper

Method for dressing
1. Heat a medium sized sauté pan over a low flame and add the butter.
2. When it begins to brown add the shallots, stir around and cook for one minute then add the apples.
3. Raise the heat up and cook apples and shallots for about 3 minutes, add the vinegar.
4. Let vinegar bubble up and mix into apple mixture and remove pan from the heat. You don't want to boil all the vinegar off.
5. Cool mixture.
6. Pour cooled mixture into a blender with thyme. Turn on puree or high and slowly drizzle the olive oil in to emulsify.
7. Once everything is emulsified add some s & p to taste. Pulse one last time.
You can refrigerate it at this point or use it warm which I prefer.
Salad Method
1. Put greens, cranberries and walnuts into  large bowl.
2. Pour some dressing over and toss. If you need more dressing add it and toss.
3. Plate onto 6 (or 8) plates and sprinkle with goat cheese.

Topsy Turvy Apple Pie   Serves 8
This recipe comes from one of the Pillsbury Bake Off Best Desserts Books. It's so easy--what I like about these Bake Off books--and really is just killer good. For pies the best apples are Cortlands, Pippins, Romes. Winesaps, or Grannie Smiths.

Ingredients for Glaze and Crust
¼ cup firmly packed brown sugar
1 Tablespoon of butter, melted
1 Tablespoon of maple syrup is what I use but they call for corn syrup
½ cup of pecan halves--optional
1 pack of refrigerated or frozen pie crusts--2 per pack
Filling
1/2 cup + 2 Tablespoons sugar
2 Tablespoons ap flour
½ teaspoon of cinnamon or apple pie spice which I prefer
5 cups peeled and sliced apples-not too thin

Method
Preheat oven to 425°
1. In a small pan combine the butter, brown sugar and maple syrup, mix well and bring to a boil. Remove from the heat.
2. Pour the above mix into a pie pan and arrange the pecans around evenly over the mixture if you are using them.
3. Place one of the pie crusts over this mixture and nestle it in on top snuggly.
4. In a medium sized bowl mix the apples with the spice, sugar and flour. Toss to mix well.
5. Brush the edges of the first crust with water or milk, pour the apple mixture in and top with second pie crust, seal edges and cut some steam holes in the top crust.
6. Place  pie on a cookie pan, put in the preheated oven for 10 minutes.
7. Lower temperature to 325° and bake an additional 35 - 45 mimutes or until apples are tender and crust is golden brown.
8. Once you can handle the pan loosen the edges with a small knife and invert the pie onto a platter slightly bigger than it is.
9. Carefully flip the pie over onto the plate or platter and let it rest in this position for about 5 minutes.
10. Carefully pull off the pan and if some apples and crust stick to the bottom just scrape them off with a spatula and place on top.
This is a casual dessert so don't sweat it if it doesn't look perfect. The flavor will wow you I promise.
Be decadent and serve with ice cream or whipped cream if you dare.

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  Books that Cook  
 

Who says releasing extra pounds can't be fun? Janice Taylor would like you to know that taking a lighter approach can make you lighter.

Janice is a svelt, weight-loss artist, author, certified hypnotist and weight-loss coach, but it was not always so. On her way to becoming the creative, fully expressed woman she now is she had to remove 50 pounds of what no longer served her. And she did that in 2001.

In this fun, at times wacky, guide to lightening up forever the author mixes tips, anecdotes, tricks and recipes to help you on the journey. First stop? Forgiveness.

When she was visited by Our Lady of Weight Loss, patron saint of Permanent Fat Removal, many years ago, she was told that this was not just about losing weight and exercise. She was "embarking on a holistic happening."

The fun begins at the beginning even in the early chapters which states the obvious-- this trip goes down a rocky road but help is always nearby. How? With Janice's crazy but powerful collage art pieces which show up all throughout the book, some with messages and exhortations some just speak through their imagery.

Then we are introduced chapter by chapter to hours of things to do to take your mind off food and keep your hands busy.
 
There are cheers to chant as you move away from the fridge or past the cookie aisle.

There are get out of jail free cards for those times when "The Devil Made Me Do It."

By using this book you'll take a journey into your mind to find out just what sabotages you, where your weaknesses are, and what you don't know that you don't know that keeps you holding on to those extra pounds.

And until you know what will take you off course and how to create real transformation you'll be stuck.

I'd suggest getting this book and having once a week meetings with like minded friends and do some of the exercises together. Make a recipe or two from the book and talk over a "Forgivercize." These are exercises designed to work on your thoughts and your self talk or your behaviors.

What's most striking is that as playful as this book is Janice comes from such a loving, helpful place with her advice, tips and tools.

Take a look and have a giggle. I think this would make a great holiday gift!
 

 

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Q&A
Be sure to send your questions to Greg so she can answer them here in future issues of The You Revolution.

Q: I have heard so  much about how healthy red wine is--music to my Merlot lovin' ears by the way--but what is it about red wine that makes it so healthy? On the days I don't feel like having my fruit of the vine isn't there a supplement with the same benefits I can take?

A: Red wine, as reported in more published medical papers than I can count, appears to protect the heart and prolong life. It does this via a compound found in all parts of the grapevine and grapes but concentrated in the skins of red grapes. Resveratrol is what came to our attention a number of years ago with "The French Paradox" as a possible explanation for their low incidence of heart disease but high (relatively)  intake of fat.

Interesting note, I discovered that resveratrol has been used in Oriental medicine to treat diseases of the heart, blood vessels and liver as well as "female problems." Theirs is synthesized from Japanese knotweed.

Resveratrol may be the antioxidant to watch for improving health as we age when it's red wine we are talking about it may not be working alone.

According to a report from the Mayo Clinic Website moderate amounts of all types of alcohol benefit your heart.
Mayo reports that alcohol can have the following heart health benefits:
*  Raises high-density lipoprotein (HDL) cholesterol, the "good" cholesterol
* Inhibits the formation of blood clots
* Helps prevent artery damage caused by high levels of low-density lipoprotein (LDL) cholesterol, the "bad" cholesterol
There is a battle going on for the truth about red wine being "the" healthy food vs. all alcohol contributing to good health. One thing is agreed upon and that is that resveratrol, found in the skin of red grapes, peanuts, and a few other plants, is being researched and tested world wide for its potential to increase quality of life as we live longer. So far all testing I could find results for have been done on rats and mice and other short lived species.

To supplement or not to supplement? I'm one who, if I see a need in my health, say if I had low HDL cholesterol or was worried about artery disease and I didn't drink red wine, would take a supplement from a reputable company. BTW, my HDL cholesterol is always above 50, and wine is a beverage I enjoy regularly.

So raise a glass, or crack open a jar of Mr. Planters--heck have them together--and both in moderation please.

 

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  Happenings  
 

 

Welcome to all the new subscribers this month, thank you for joining this community of smart women.

First may I offer those of you who missed the invite to subscribe to my weekly audio postcards a chance to get it here or by clicking on the graphic in the left hand column. Just go to have a listen  to my short explanation and see if it's something you want. If you do sign up and feel it's not for you it's easy to unsubscribe.

The next 4 week teleseminar series--The Smart Woman's Mind and Body Tune Up is coming up in October and you'll be getting an email notice when the info page is up and ready for you to sign on. If you want to do something good for yourself before the holidays mind and body wise so you sail through with nary an energy dip you will want to be in one of these small groups.

As you regular readers will notice the look and the name of the newsletter has changed. It's the next generation of my focus and work, living midlife with a vengeance. What does that mean? It means taking life by the love handles and driving it where you want it to go--in health, joyously. It means being active and actively being whomever it is you want most to be.

It means taking time to do those things you've been saying you want to do and taking time to not do anything--whichever you need when you need it.

It means being an active participant in what's next and not settling for what "they" say midlife should look or feel like. When something starts to feel weak or not like itself I want to know why and what I can do about it. If an achy knee is what it is and will continue to be that then let me find the best ointment to relieve the pain so I can still hike, or bike, or do yoga.

You get the point.

Why not head over to the new blog and let me know how you see yourself at this age, in this light, with this wisdom.

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Thank you for reading. I know your time is valuable and that there is a mountain of information out there demanding your attention. My highest hope is that I've provided something of value for you. If you know someone who might benefit from any of the content please forward this.

 

 
 

Any recommendations of sites or products are items I have personally investigated and recommend with confidence.

 

 
 

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Copyright © 2005-2008 Gregory Anne Cox. All rights reserved.
91 Red Creek Road, Hamptons, NY 12837


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