Legacy Through Steps Rather than Leaps
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It is human nature to want our lives to count for something, to make a difference in this world, and to leave a legacy.
The word “legacy” alone has the connotation of great achievement and can be paralyzing in itself. We tend to base our lives and our accomplishments by comparison to others. When faced with the comparative of what others have done, the prospect of leaving our own legacy can leave us with an overwhelming self-doubt of what we believe we are capable of doing.
When considering leaving a legacy we are conditioned to believe that we need to make some Herculean leap to make it possible. The truth is that creating our own legacy is something that will come about through consistent activity and commitment.
Gandhi is well known for the quote, “Be the change you want to see in this world.” That change can begin with something as simple as a small act of kindness to another, coaching a child’s baseball team, shoveling an elderly neighbor’s driveway, or mentoring someone you meet in your life’s travels.
Keep in mind that we will be remembered long after we are gone for what we did throughout our lives, not for what we accomplished in just one day. Walk towards your legacy. Your steps will long be remembered.
Randy Taylor
Choose to Change—Today
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As early as childhood we are trained in life to get it done soon. “When will I get my new bike dad?” “Soon, son.”
This type of conditioning has permeated our adult lives and affects how we choose to handle the prospect of change. I will start that new action step “soon”.
As we know from childhood, the notion of soon really means that it’s not likely to happen. Here is what we all have that is unique to the human species: the ability to choose. We can choose to put off doing what we know will move our lives forward and file it in the “soon” category, or we can act upon it when the emotion strikes.
Whether it is the prospect of losing weight, taking a new course, spending more time with our family or learning a new skill, switching our decision making mind-set from “soon” to “now” can have a greater impact on your life than almost anything else.
Randy Taylor
Hope Is Not Just a Word
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Dreams begin as just that. Hope. There is no question that to have more, we must become more. But we should not shy away from what others may categorize as blind hope.
As children we play and dream and imagine and in fact are encouraged to do just that. As children we make great superheroes and singers and actors and the like. As we begin to age, society is all too quick to point out the pitfalls of those dreams and continually remind us that our primary objective as adults is to be responsible, hard-working, and realistic.
The prospect of hoping for more in your life than is supported in society will undoubtedly meet with objection. We hear it all the time: “That thing you are hoping for is not likely to happen given your current situation or what we believe is possible for you.”
Recently, I heard one of the most inspiring speeches I have heard in a very long time. During the Democratic primary race for the presidency in the United States, Barack Obama told an audience, “It’s true, I talk a lot about hope. There are those who are trying to warn you against believing in false hope. But in the unlikely story that is America, there is nothing false about hope.”
Never allow the voice of the world to steal away your dreams. Never lose sight of the fact that in the unlikely story that is your life, there is nothing false about hope.
Randy Taylor
The Lunch Belle’s Famous Organic Green Chile Cheese Enchiladas
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St. Ambrose, bishop of Milan in 387 A.D., once said, “When in Rome, do as the Romans do,” while referring to the Church in Rome fasting on Saturdays—which is not something they practiced in Milan. The moral of the story was to follow the custom(s) of where you are visiting.
So when I’m in my hometown of El Paso, Texas, I like to eat as the El Pasoans do. Is West Texas famous for Italian, Japanese, Greek, or French food? No, but we are famous for the country’s best Mexican food. Having lived in New York for four years now, I’ve not been able to find authentic Mexican remotely close to that of my beloved hometown. I can tame my cravings for nearly every other cuisine in Gotham except for my favorite Southwestern dishes.
During a recent trip to El Paso (which had been the first time in a year and a half), I was determined to eat as much Mexican food as I possibly could. On the eve of my sister’s engagement party, I decided to treat my exhausted family to a home-cooked meal and make cheese enchiladas with my favorite organic green chile sauce.
These days, who has time to make their own labor-intensive sauce from scratch? 505 Chile brand makes the best enchilada sauce that you can purchase in a jar. Recently, I read on the 505 Chile website that their amazing sauces can now be shipped anywhere in the world! This means that folks all over can finally enjoy the same caliber of Mexican food that I’ve grown up with! On this note, I couldn’t help but share my famous organic green chile cheese enchilada recipe with you all! Assuming each person will eat two enchiladas, this will serve approximately 7 guests.
Enjoy…
Ingredients:
15 corn tortillas
½ cup corn oil
1 ½ pounds of shredded Monterey Jack cheese
1/3 (or ½) cup chopped white onions
1 16 ounce jar of 505’s Organic Green Chile Sauce (choose from mild, medium, or hot when adding to online grocery cart)
½ cup organic chicken OR vegetable stock
Preheat oven to 275°F. Grease a 13×9 inch glass baking pan.
Add oil to a medium-sized saucepan on medium heat. Allow oil to warm for approximately two minutes.
Immerse corn tortillas, one by one, into hot oil and cook for 10 seconds on each side, using tongs to flip. Once finished, pat each tortilla gently with a paper towel to absorb excess oil and set aside. Be careful—they will be hot!
In a shallow bowl or pie pan, pour entire jar of 505 Organic Green Chile Sauce and ½ cup of organic chicken or vegetable stock together. Stir until blended and set aside.
Create a workspace/assembly line for yourself by placing the correct ingredients in their proper order beginning with:
• Fried corn tortillas
• Sauce/stock mixture
• Clean plate (to roll the enchiladas on)
• Shredded cheese
• Onions
• Greased 13×9 inch glass baking pan
Dip the corn tortilla into the sauce, fully immersing it on each side. Remove and place flat on the clean plate.
In the middle of the tortilla, add ¼–1/3 cup of cheese and a pinch of chopped onion.
Roll tortilla up like a burrito, and then place in baking pan.
Repeat these steps until you have used all of the tortillas. Spoon the remainder of the sauce on top of the rolled tortillas (now enchiladas), and then sprinkle with remaining cheese and onions.
Cover pan with foil. Bake covered for 20 minutes, then uncovered for 10 minutes.
I love my enchiladas with a side of rice and beans—and occasionally, a dollop of sour cream!
Naturally,
Lindsay, The Lunch Belle
15 East Japanese Restaurant
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After attending a Tory Burch trunk show that lasted until 8 p.m., my friend Linda and I decided to make a night of it by grabbing some dinner afterwards. Debating about which cuisine we’d prefer, we finally chose to go with sushi. Eating a healthy meal sounded right. I suggested we try 15 East after reading the rave reviews on my favorite interactive foodie blog, www.chowhound.com.
After perusing 15 East’s website for myself, I became drawn to sushi chef Masato Shimizu’s concept, which involves “his virtuoso skills honoring the freshest ingredients. Extremely personal and a natural educator, Masato enjoys teaching customers about the fish he serves, often using a book to show the exact cut or section. He believes that patrons should not be intimidated by sitting at the sushi bar and welcomes their questions.” Come on folks, how often do you not feel intimidated at a sushi bar? This certainly sounded like my kind of restaurant!
15 East is located at 15 East 15th Street, between Union Square and 5th Avenue. If you blink, you’ll miss the restaurant. Upon entering the space, the sushi bar is to your right. This area is bright, with an immaculately clean and shiny white tiled background. What seems like a very sterile room is illuminated by the bright colors of the fresh fish and the interaction between the sushi chefs and their patrons.
My friend Linda and I had reservations for 8:30 p.m., but arrived at the restaurant much earlier. The hostess was very accommodating and sat us immediately, despite our 45-minute early arrival. (Upon making my reservations a couple of days prior, I was asked whether I wanted to sit at the sushi bar or in the main dining room. I asked the reservationist which area she preferred, and she insisted that since it would be our first time dining at 15 East, we be seated in the main dining room.)
The main dining room at 15 East is modern yet elegant with high ceilings, large windows with sheer white panels, slate grey walls with beautiful white crown molding, and perfectly dim lighting.
Upon being seated, my friend and I ordered drinks; she had sake, and I had the hot buckwheat tea. The menu is of good size with a lot of variety, both raw and cooked items. We decided to share an order of the house-made soba noodles with the duck and scallion broth. For our mains, she ordered a roll and sushi and I ordered a tuna roll and a couple of pieces of hamachi.
The amuse-bouche of the evening, pumpkin tofu, arrived in a soup bowl. The morsel resembled a perfectly squared piece of an orange pate de fruit with a white-chocolate-covered almond on the top. I ate the amuse in one bite. The pumpkin portion was gelatinous in texture and what resembled a white-chocolate-covered almond was firm in texture. The flavor was smoky, sweet, and salty, finished with a firm “crunch” from what I still can’t figure out what the topping was.
About 10 minutes later, our soba noodles arrived. The cold buckwheat noodles paired with the steaming hot, salty, smoky broth was fantastic, each bite made better with the delicate crunch of the scallions and the thinly sliced gamey duck.
Our sushi and rolls arrived next. My hamachi was extremely fresh, firm, buttery, and creamy. The tuna roll I ordered was so simple and delicious, the only components being seaweed, wonderful sushi rice, fresh fish, and wasabi. I’ve had so many rolls with bad sushi rice, old fish, and too many ingredients for something that should be so simple.
And then the dessert menu arrived. Today, I hate myself for being “good.” This dessert menu was perhaps one of the most appealing that I’ve seen, with items such as the Rice Pudding Tempura à la Mode or the lovely Passion Fruit Pudding. There’s no question—I must order dessert next time!
Overall, my experience at 15 East was great. The food was fresh, the service was great, and the atmosphere was lovely. I will definitely be returning soon!
Naturally,
Lindsay, The Lunch Belle
Babbo Italian Restaurant
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Securing reservations at a restaurant like Babbo is nearly impossible, unless you’re famous or have plenty of time and patience on your hands. And let’s face it, 99% of us don’t have either! The thought of having to call the restaurant’s reservation line exactly one month to the day of intended dining (which unfortunately is protocol in most haute Manhattan establishments), getting a repetitive busy tone over and over again because every other New Yorker and their mom is doing the same thing at the exact same time is enough to make me pull my hair out!
So instead of trying to figure out why top-notch restaurants don’t utilize the call-waiting feature, I had basically just written off ever being able to eat at them. I do love a challenge, but come on; this goes way above and beyond even the most extreme high-maintenance endeavors!
A couple of months ago, I heard about a website called tablexchange.com, which serves as a medium between restaurant reservation sellers and buyers. In plain English: it’s a website where lucky people who were fortunate enough to have secured amazing reservations at top-notch restaurants can sell their tables to people like me! So here’s the dish: Once you are at the home page of the website, choose your dining location and browse through the available reservations. For a fee never more than $40, you can purchase a table at a fantastic restaurant! Amen to that!
I secured reservations for two at Manhattan’s hottest Italian restaurant, Babbo, at 8:00 p.m. on Saturday night and invited my dear friend, Megan, to join me. Babbo is the uber-famous crown jewel of Food Network chef, Mario Batali (he operates a plethora of restaurants). What makes this restaurant so special is (and I quote from their website), “We fervently believe in the inherent quality, freshness and greatness of our region’s ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals.”
Megan and I decided to meet at the restaurant around 7:45 p.m. Early bird that I am, I arrived at Babbo at 7:30 p.m. expecting a small and crowded space. To my surprise, I entered a large (by New York standards), dimly lit, lively but not insanely swamped, charmingly beautiful restaurant! The space whisks you away to the warm interior of an intimate townhouse where you’re the honored guest of your wealthy friend or relative (so what if you don’t have a wealthy buddy or granny—use your imagination!)
A friendly hostess promptly greeted me and we confirmed my reservation, then I made a beeline towards the bar for a much needed glass of something bubbly. People sitting at the bar stools were either eating their dinners or having a cocktail while waiting for a table. After making eye contact with the bartender, I wedged my way closer and ordered a glass of Prosecco from the weighty and thick leather-bound wine list book. For $9.00, I was served a very healthy pour of Italian sparkle. Not three sips later, Megan arrived and we informed the host of our complete party. Finally, at 8:15 p.m., we were led upstairs to our table.
Megan and I were seated at what would have been the perfect “date night” table. Think two chairs placed next to each other, hidden behind a small, round ice-cream-parlor-style table. Que romantico! We chuckled a bit, but were very pleased to be seated on the second floor, instead of the more boisterous first level.
Our waiter handed us menus and took our drink orders. Megan and I each chose one of Babbo’s nightly cocktail specials, a blood orange Cosmopolitan and a sour apple Bellini. The drinks were poured tableside, which we found very impressive. Both beverages were fantastic.
Upon perusing Babbo’s food menu, I found the prices to be shockingly legit. Perhaps I assumed that because of the big name, big prices would follow. Everything on the menu sounded lovely and so uniquely creative; it was hard to choose just a couple of dishes. Megan and I both ordered the Winter Vegetables Salad to start. For my entree, I went with the Mint Love Letters pasta and Megan chose the Goat Cheese Tortelloni.
After ordering, we were served a generous hunk of fresh bread and an amuse-bouche of chickpea bruschetta. The crispy bite-sized bruschetta was topped with chickpeas that must have been marinated in balsamic vinegar, olive oil, and fresh herbs.
Our salads arrived shortly thereafter, and both of us agreed that this was one of the best plates of greens we’d ever eaten. The bed of salad appeared as though it had been shredded in a cheese grater and looked like a hay stack of emerald-green shavings. Dotted throughout were fresh cubed squash, baby Brussels sprouts, and pearl onions. The salad was finished with a light balsamic dressing and topped with a goat cheese crouton. How could something so simple and healthy be so delicious?
At long last, our entrees arrived. Since Megan is a pescetarian, she wasn’t about to taste my lamb sausage pasta and luckily, I didn’t feel the need to taste her Goat Cheese Tortelloni. I will tell you that she was extremely satisfied with her entree, but I am not able to comment on how it tasted.
On that note, let me explain the intricacy of my pasta dish. When my plate arrived, I was a bit confused when I saw pillowy, overlapping raviolis in a tomato sauce. When I imagined Mint Love Letters, I suppose I envisioned more of a ribbony pasta dotted with finely chopped mint leaves and Merguez sausage. All assumptions aside, my first bite was positively memorable. The homemade ravioli was filled with ground lamb and fresh mint that blended together exquisitely and created a silky interior. The ravioli’s exterior was cooked perfectly, neither al dente nor over-boiled. The best part of the entree was how the zing and spice of the tomato sauce created a symphony of flavors with the delicate pillows of pasta.
Since Megan and I didn’t order a “secondi,” we decided that we had saved enough room for dessert. I went with three scoops of gelato and Megan ordered the Pistachio and Chocolate Semifreddo. My sampling included one scoop of espresso, one scoop of buttermilk, and one scoop of honey-vanilla gelato. All were equally fantastic and handmade with the highest quality ingredients. Megan’s semifreddo popped with flavors of pistachio, almond, and dark chocolate.
In conclusion, Megan and I were extremely satisfied with our highly anticipated dinner at Babbo. It’s safe to say that all of my preconceived assumptions were incorrect: the restaurant wasn’t insanely crowded, the prices weren’t off the charts, the service wasn’t snooty, and the dining rooms weren’t casual like Otto’s (another Mario Batali joint).
I highly recommend fighting with the rest of the city to grab a reservation at Molto Mario’s crown jewel, and think it’s a wonderful spot for a romantic date or a “dinner with the parents.”
Naturally,
Lindsay, The Lunch Belle
Calcium Supplementation During Menopause: What You Need to Know
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Years ago, it was common practice when a woman needed to supplement with calcium, her doctor would recommend popping a couple of antacid tablets. We have certainly learned a great deal since the 1980s about calcium supplementation!
Today there is a variety of calcium preparations—from coral calcium, calcium citrate, to calcium carbonate. Some calcium supplements are buffered, while others are more readily absorbed. We also know that a single dose of more than 500 mg is wasteful as the body can only assimilate 500 mg at a time. Therefore if the doctor recommends 1500 mg a day, then you would take 500 mg three times a day.
Women in their childbearing years rarely have to supplement with calcium as estrogen aids in the absorption and utilization of calcium. However, the opposite is true for menopausal women who lack estrogen. Menopause and certain medications will rob the body of calcium and lead to osteoporosis. To reduce the incidence of osteoporosis, some doctors recommend estrogen replacement therapy (ERT) during the three to five year period after menopause. Since there are a number of risks associated with ERT, many women opt to take calcium supplementation instead.
Many studies have been done to determine the best way to properly assimilate calcium. While calcium is the primary supplement in a plan of care for bone density, there are many other nutrients that are either related to the absorption of calcium or play some other pivotal role in bone health and integrity.
• Vitamin D: Is the key to calcium absorption. The production of it is triggered when the skin is exposed to sunlight. Taken together with vitamin K and calcium, the trio is a powerhouse for bone health.
• Magnesium: Is an important nutrient as it is necessary in the production of bone. It is also used in a variety of chemical processes throughout the body.
• Manganese: Is necessary for a variety of activities throughout the body. It provides an avenue for carbohydrate and fat metabolism. During pregnancy, it helps the baby form bone tissue.
• Phosphorus: An often forgotten mineral, it is a vital component of bone health. Phosphorus is needed to balance the pH level of blood, helps transport fat, and is found in the myelin sheath of nerve cells.
• Fluoride: It is stored in our bones and teeth and aids in hardening the enamel of our teeth, thus reducing the incidence of cavities.
• Vitamin K: Most of us know that this vitamin is necessary in the production of blood clotting enzymes. It is also needed to form bone tissue. Taken along with vitamin D and calcium, the trio will ensure healthy formation of bone tissue.
• Copper: Has many roles in the body, one of which is to help produce strong bones.
Always consult with a physician when considering calcium supplementation as there are a number of contraindications in the usage of this mineral.
In health and wellness,
Dr. Linda Mundorff
Supplementation for Fibrocystic Breast Disease
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Following is the supplementation I recommend for fibrocystic breast disease for patients at my clinic:
Vitamin A—taken in high dosages, stimulates complete or partial remission of cystic mastitis. Beta-carotene in doses of 100,000 IU or higher has been shown to be greatly effective for this condition. One cup of carrot juice or sweet potato contains 20,000 IU of beta-carotene.
Vitamin E—600 IU daily of d-alpha tocopherol. Vitamin E has provided dramatic results in controlling cystic mastitis. Vitamin E-based antioxidants are found in rice bran, palm fruit, barley, and wheat germ.
Iodine—0.25 mg per day. The best sources come from sea vegetables such as nori, kelp, and dulse. Lugol’s Solution (mentioned above) will require doctor’s prescription. Studies have suggested that women who are iodine-deficient may have a predisposition towards developing breast cysts. The body requires iodine for the production of the thyroid hormone.
Other Beneficial Supplements:
Vitamin C—500 mg per day
Vitamin B6—200 mg per day
Zinc—15 mg per day (picolinate preferred)
Lactobacillus acidophilus—1 teaspoonful three times a day
Evening primrose oil—1500 mg twice a day
Coenzyme Q10—150 mg (or more) per day
Flax seed—1 tablespoon (freshly ground) twice a day
Dr. Alex Mostovoy
On TV Again!
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Here is another transcript of a feature on me in the local CBS news program in my town.
Bodybuilding Senior
by John Marc Green
Aired: April 13, 2008
CBS 42 NewsThere are plenty of people working out every day at the Mt. Brook YMCA.
But there’s only one who’s also a World Champion Grand Masters Amateur and North American Grand Masters Pro Champion Bodybuilder.
“He’s really strict and he’s quite a task master,” said Mike Wilty, a client of personal trainer Scott Hults.
“When I turned 60, my wife Vivian said to me one day, ‘Scott, you look pretty good, you ever thought about competing?,’” said Hults.
He is 65 this year, so the former Naval officer goes by the nickname “Old Navy.”
He started getting in shape at age 50, when he developed symptoms of Type I diabetes, which killed his father and grandfather.
“And what’s interesting at 65 years old, what’s more important is I still have been able to stave off the onset of diabetes; I have the symptoms, but I don’t have the disease, and that’s what’s really important,” he added.
“Old Navy” says he teaches his personal training clients: the secret to good health is not about working out all the time. “I listen to their goals, and then I say, ‘Okay, we can achieve these goals, but 80 percent of what you want to accomplish, you can accomplish with a knife and fork.’”
He believes in eating smaller but more frequent meals, not skipping breakfast, and having a controlled dinner of lean meat and green vegetables.
“If you don’t eat breakfast, you’ll gain weight; and if you eat the wrong thing at dinner, you’ll gain weight.” he said. “That’s because you’re not doing anything active so whatever you put into your system, in your last meal, you’re not processing it, and the body likes to protect itself and save the things it doesn’t need and it saves it as fat. If you want to have a canole, or you want to have a cupcake or you want to have a piece of pie, have it at lunchtime, cause by the end of the day it’ll be gone.”
He also recommends drinking lots of water, for health as well as cosmetic reasons.
“If you don’t drink enough water, then your body holds onto the water, and you look puffy. If you drink a lot of water, and the body processes that water, then you look lean.”
Now, other weight lifters say he’s inspiring them to better habits, too.
“I think he’s pretty good, probably better shape than what I am; I’ve still got a good ways to get where he’s at,” said YMCA member Nathan Elmore. Mike Wilty added, “He gives me something to really look up to and look forward to in pursuing my own goals.”
You can view the video version of this story at www.cbs42.com by clicking here: “Bodybuilding Senior”.
© MMVIII, CBS Interactive Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.
Plastic, Plastic, Plastic—What Are We to Do With You?
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With Mother’s Day approaching fast, I went in search of the perfect present. During the course of my shopping, while I was in a kitchenware store, I was offered a free cappuccino sample. Being a coffee drinker, I welcomed the offer, only to find my hot beverage being served in a plastic cup!
Plastic and heat do not mix. I would never microwave food in plastic containers. Microwaving with plastics can leach chemicals into your food, including harmful carcinogens that could lead to cancer. Also, do not store water in plastic bottles in places like your car, which can become very hot.
To date, there is very little research available on how safe and for how long food can be stored in plastics in either the fridge or freezer. Plastics labeled with a number 1 are safe to use once only. So when reusing plastic containers, look for the numbers 2, 4, or 5, especially when storing food in the fridge or freezer. Plastic containers labeled 3, 6, or 7 are unsafe across the board.
What about when drinking water on the go?
Not to worry, there are safe options out there when it comes to water bottles. Visit kleankanteen.com or mysigg.com to purchase stainless steel bottles, which are safe to drink from. Or punch the words “glass bottles” into a search engine and a plethora of information will pop up about styles, designs, and prices. Glass bottles from juice and mineral water holders can be reused, which are also a safe option.
The bottom line: when storing food, try to use glass whenever and wherever possible. When drinking water on the go, try to use a stainless steel or glass bottle because this is better for you AND the environment.
References
Canadian Cancer Society (2007). Microwaves and Plastic Containers. Retrieved on May 5, 2008 from http://cancer.ca/ccs/internet/standard/0,3182,3278_369485__langId-en,00.html
Today Show (2008). Are Plastic Water Bottles Safe? Retrieved on April 11, 2008 from http://www.msnbc.msn.com/id/21134540/vp/24023514#24023514
Erin
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