What's New in Natural Foods

In This Issue:

Hello Everyone:

Seems like only yesterday we were talking about growing food in our backyards, and the first sweetness of strawberries. Now we’re talking fall harvest. It’s the cycle of the seasons, bringing changes to what we eat. One of the prime food contributions of the fall season is apples. Below I’ll tell you why that simple fruit is so potent, and share a healthy dessert recipe. Also in this edition, you’ll learn about two classes I’m teaching that address the special nutrition needs of children. And if the subject of natural foods is of interest to you (if you’re reading this, I assume it is), you’ll want the details about an informative natural food conference that will be held near Chicago next month. Polish up those apples and enjoy autumn!

A+ for Apples

In the Midwest we take our apples seriously, especially in October when they are in peak season. There are several varieties that have been developed here, such as the crunchy Haralson and sweet Honeycrisp, but with all the marketing hype around exotic fruits such as acai or goji berries for their high antioxidant content, our humble apple often gets overlooked. But it shouldn’t! The old adage about eating an apple a day to keep the doctor away turns out to be right on.

Apples are loaded with antioxidant phytochemicals that support heart health, including quercetin and catechin, both of which protect the cardiovascular system and inhibit excessive inflammation. As fruits ripen their antioxidant content increases, so choose fully ripe apples to eat.

Apples are rich in flavonoids, too, and are the only known source of Phloridzin, a flavonoid that helps to prevent bone loss in post-menopausal women. Phloridzin may help to actually re-mineralize bone, too, making apples a great choice for anyone who wants to maintain strong and healthy bones as they age.

Most of the antioxidants and flavonoids found in apples are concentrated in the skins, so I don’t recommend peeling them. I do, however, recommend organic apples, as conventional ones are sprayed with pesticides. Remarkably, apples’ flavonoids and antioxidants don’t degrade for months if they are kept in cold storage, which makes them a good choice all fall and winter.

More good grades for the teacher’s favorite: Apples may be protective against cancer. Daily consumption of apples has been associated with decreased risk of lung cancer in people, and in animal studies, apples have been associated with decreased risk of colon and breast cancers. Apples’ high fiber content also puts them on the list of foods that help prevent colon cancer, so you get a lot of bang for your buck with every crunchy and delicious bite.

The take-away: Eating unpeeled organic apples supports heart and cardiovascular health, strengthens bones and reduces the risk of several types of cancers.

Baked Apples with Wine Sauce

This simple and elegant dessert will make your house smell as good as these apples taste!

Options: ½ c. raspberry OR cherry jam; whipped cream OR vanilla ice

1. Stand the apples in a lightly buttered baking dish. If you are using the optional jam, spoon 1 T. jam into each apple.
2. Blend the sucanat and spices together in a medium size mixing bowl. Stir in the wine and vanilla, and whisk until the sucanat is dissolved.
3. Pour the wine mixture over the apples. Sprinkle the butter pieces over the apples. Cover and bake at 350°F for 1 hour. Serve hot or cold, with or without whipped cream OR ice cream.

Nourishing Our Children

It’s a message that bears repeating (and I repeat it often at seminars, in articles and in this newsletter): the food we consume affects our health, how we feel day in and day out, how much energy we have, and how resistant we are to disease. This notion applies as much to children as it does to adults. In fact, a child’s diet has a direct influence on how well they grow and learn. And it’s never too early to introduce proper nutrition.

That’s why I’ll be teaching Healthy Food for Healthy Babies at the Wedge Co-op on Thursday October 1st. This class teaches you how to eat well for lactation (your diet does affect the nutritional quality of your breast milk, despite what you may have heard) and offers ideas for alternatives if breastfeeding doesn’t work for you. It will also provide an overview of different theories on what and when to start feeding your baby, and how to see your own way through confusing and often contradictory information.

As a side note on the topic of breastfeeding, be sure to read My Healthy Beginning’s “All About Baby” issue coming out this month. Among the informative topics is an article I wrote about my own experiences breast feeding (or not) my daughter and learning to make home-made formula.

Then, on Tuesday October 6th I’ll be teaching Food Mood and Behavior for Children and Adolescents at Lakewinds Co-op . What your kids eat has a big impact on their moods, their ability to concentrate and learn, and on their social interactions. Learn how to avoid “bad mood” foods, and how to incorporate food that supports healthy moods and behaviors into your family’s diet.

Weston A. Price in the Midwest

Each fall I look forward to the Weston A. Price Foundation’s , Wise Traditions Conference, where I’m always inspired and come away with lots of new information to share. This year’s conference will be will be in Schaumburg, Illinois (a northern Chicago suburb) from Friday November 13th through Monday November 16th. The theme is “Honoring the Sacred Foods.”

In addition to being an attendee, I’m honored to have been asked to teach two classes, including a four-hour lecture/cooking class on Balanced Meals for Busy Families, which will include nutrition information as well as lots of tips for making meal preparation less time consuming.

Classes on a variety of topics will appeal to all levels of interest, from beginning food preparation to advanced lectures on “The Use of Proteolytic Enzymes Against Cancer.” There will be information and classes for farmers, too, about animal husbandry, farm economics and legal issues. Optional farm tours on the last day of the conference are always fun for everyone.

The food is amazing at these conferences: locally sourced pasture fed meats and dairy, organic vegetables, fermented foods and other traditional treats. And I’m happy to report that there will be a gluten-free menu this year, too.

There’s great childcare as well, with programming that includes music, dance, yoga, art and lots of tasty snacks.

CEU’s are available for professionals

Register here and save $50 if you do it before October 1st.

Outstanding October Meals

Fall is really here now, and the Dinner with Jennette meals include seasonal fare such as “Pork Chops with Pear Sauce and Toasted Hazelnuts,” “Turkey Pot Pie with Corn Bread Topping” and “Carrot Cake Cupcakes with Cream Cheese Frosting” (Don’t worry – they’re made with wholesome ingredients and are gluten-free, as well as being delicious!)

And because it’s October, of course we have recipes with apples, including “Celery Root and Green Apple Soup” and “Slow-Cooker Apple Sauce.”

Dinner with Jennette makes healthy eating fun and convenient. Subscribers report that they are saving time and reducing mealtime anxiety, as well as enjoying the variety in foods and flavors that DWJ provides. I invite you to join us!

Do you know others who are concerned about their food choices? Use the forwarding button to share this newsletter with them. And be sure to contact me with ideas about topics you’d like to see addressed in this publication.

Thank you,
Jennette