Especially ones that don’t go out of their way to make me feel bad about the bison jerky I’m munching on right now.
Cynthia Pasquella is one of those vegans. Plus, she earns extra cool points for giving away 53 pages of her new cookbook for FREE —> www.hungryhotcooking.com
Last Thursday, she stopped by UW Radio to talk about her Hungry Hottie Cookbook, having a healthy eating mindset, and how to make plant-based recipes taste good.
Click the player at the bottom of this post to listen.
Here are my notes…
4:05 – Cynthia’s dirty little secret
6:00 – “A complete breakdown”
7:30 – Getting the ultimate message
9:00 – Finding healthy foods and meals that actually taste good
10:26 – How the Hungry Hottie Cookbook came about
11:29 – Honoring your hunger
13:24 – Transform gradually: over time, not overnight
14:45 – Making small shifts toward a healthier life
15:59 – The Hungry Hottie Manifesto
19:00 – Why Cynthia’s cookbook is plant-based
21:20 – If you don’t eat meat, then what do you eat?
22:40 – Ten or fewer ingredients, thirty minutes or less
23:17 – Substituting ingredients
24:46 – Hotness Factors
25:45 – How basil lowers cortisol and increases relaxation
26:39 – Cynthia’s favorite recipes
27:37 – Chocolate strawberry quinoa cereal
28:02 – Black bean cakes with pineapple salsa
28:15 – For the kids
30:11 – Institute for Transformational Nutrition info
33:23 – The fruit that can increase your libido
35:00 – How to get FREE stuff!
35:50 – The Hungry Hottie 5-Day Slim Down
I was taking David Getoff’s holistic health class back in 2008.
The topic of the day was toxins. We covered chlorine and fluoride in the water, mercury in dental amalgams, and eventually landed on cookware.
Personally, it had never even crossed my mind that my Teflon-coated, non-stick cookware was a problem.
David went on to explain that the chemicals in this type of cookware can off-gas, and can also leach these toxic chemicals into the food being cooked.
But that’s not what blew me away.
What blew me away is that Teflon chemicals have been known to kill birds. Yikes!
According to this article by the Environmental Working Group…
“Bird enthusiasts and veterinarians have known for decades that Teflon-coated and other non-stick cookware, if heated to high temperatures, is acutely toxic to birds. The peer-reviewed literature contains numerous reports of bird deaths linked to the use of Teflon and other non-stick pans and appliances in the home, beginning about 30 years ago.”
If Teflon kills birds, I wonder what it’s doing to humans?
According to Randall Fitzgerald in his book The Hundred Year Lie (one of my faves), ninety-percent of Americans have Teflon residue in their blood. One of these chemicals called C8 has been linked to a wide array of birth defects and developmental problems (from Edward Emmett, University of Pennsylvania research, August 2005).
When I learned of this information, I made it a point to invest in non-toxic, stainless steel cookware.
Because what’s the point of buying toxin-free, organic food when I’m just gonna cook it with toxic cookware?
Makes no sense.
So a few years ago, I picked up a Nutri-Stahl cookware set from my main man Guy Herald. Guy’s cookware has been endorsed by…
* The Gerson Cancer Institute
* The Price-Pottenger Nutrition Foundation
* David Getoff, of course.
* Me!
For the second year in a row, Guy and I have a special offer for you.
Today, you can get your hands on a 22-piece Nutri-Stahl cookware set — the same one I have — for the super, duper low price of just $399 plus tax and shipping.
This is a steal. This same set will run you at least a grand from any other distributor or showroom floor.
In fact, a couple years ago the cookware community ganged up on me and Guy about a video we shot about his cookware.They were angry about the low price Guy mentioned in the video. I had to take it down and edit the price out.
Due to this pricing fiasco, Guy does not take orders online. You must call him directly or drop him an email.
To order, dial 1-760-505-7057 or send an email to [cookworld4u at aol dot com]
This set is perfect for the holiday season. You can treat your family to a toxin-free Thanksgiving dinner. It also makes a fantastic gift.
Last year, I gave a set to my sis-in-law. I couldn’t stand seeing my nieces and nephew eat Teflon every day.
This offer ends next Monday the 19th at 11:59pm Pacific Time.
UPDATE: This sale has been extended through Monday, November 26th.
East Coasters — to receive your set by Turkey Day, place your order ASAP.
On this day thirty-five years ago my Mom gave birth to a little nerdy kid who rarely spoke and liked to read a lot.
I still like to read, but these days I can’t seem to stop running my big mouth!
So today we celebrate my 35th birthday with a super awesome (and healthy) chocolate coconut cookie recipe, courtesy of Diane Sanfilippo’s bestselling book Practical Paleo.
Here’s what you need…
* Organic cocoa
* Maple syrup (grade B)
* Coconut flakes
* Vanilla extract
* Butter
* 2 Eggs
* Baking soda
* Baking sheet
* Parchment paper
I’ll be honest, I ate 8 of them yesterday. Whoops! My bad.
Check out the video below and follow along as Allyson the Assistant whips up a batch. Enjoy!!
Never in my life did I imagine I’d be so head over heels about a soup made from bones.
I guess you can say I have quite the man crush on the rich, brown liquid that fills my coffee cup each morning.
It makes me feel warm inside, and puts a little pep in my step.
And oh my, is it tasty!
But my fondness for bone broth goes well beyond its taste and warmth. There’s a reason why it’s called the magic elixir — and it’s a darn shame that more people aren’t drinking it.
There was a time, not long ago, when bone broth was a part of just about every meal we consumed in this country, as it provided the base for soups, gravies, and stews. Unfortunately, with the disappearance of the local butcher as well as the invention of brain-cell-killing MSG — which gave processed foods an artificial meaty flavor — preparing broth became a lost art.
These days, very few of us even know what it is, or why we should be consuming it.
So today I thought I’d share with you my own personal Top 5 Reasons Why Bone Broth is The Bomb. Here we go!
Reason #1: Bone Broth Makes Your Joints Feel as Smooth as Eggs.
Yes, that was a Dave Chappelle reference. If you don’t get it, don’t worry about it.
Anyway…
In her ridiculously awesome book Deep Nutrition, Dr. Cate Shanahan writes…
“The health of your joints depends upon the health of the collagen in your ligaments, tendons, and on the ends of your bones. Collagens are a large family of biomolecules, which include the glycosaminoglycans, very special molecules that help keep our joints healthy.”
Bone broth is loaded with glycosaminoglycans (GAGs). In fact, I’m absolutely certain that you’ve heard of one of them — glucosamine. Yep, those supplements that seemingly everyone is taking for joint health contain one of the GAGs we get from consuming bone broth.
You know me, I’m a food-first kind of guy. Here’s just one of the reasons why I prefer Real Food over supplementation…
Notice I said that glucosamine is just one of the GAGs contained in bone broth. When you consume broth you also get chondroitin, hyaluronic acid, and likely a bunch of other equally important GAGs that have yet to be discovered.
What’s more, the GAGs we get from bone broth are resistant to digestion and are absorbed in their intact form. According to Dr. Cate, these intact GAGs like hormones, stimulating cells called fibroblasts which lay down collagen in the joints, tendons, ligaments, and even the arteries.
I can personally attest to the joint-healing benefits of bone broth. Before I began drinking it regularly, I had been dealing with a lingering dull pain in my left shoulder. After about a week and a half of daily consumption, the pain completely vanished. My knees feel much better when running stairs as well.
It’s truly powerful stuff!
Reason #2: Bone Broth Makes Your Hair, Skin, and Nails Look Dead Sexy.
I know people who, in a quest to recapture a youthful appearance, will pay top dollar for products that boost collagen — also the main constituent of hair, skin, and nails.
As we age, production of collagen declines and we start to see the outward signs of aging.
Out here in San Diego (Land of The Beautiful), botox — a drug made from a toxin produced by the bacterium clostridium botulinum — is all the craze for the reduction of lines and wrinkles.
That’s kinda weird, in my opinion. And expensive.
Personally, I’d much rather prepare and consume bone broth to keep my skin, hair (if I had any), and nails looking fabulous than have a toxin injected into my face.
But that’s just me.
(By the way, broth is super cheap to make on your own.)
Reason #3: Bone Broth Heals Your Gut!
Let’s keep it real. Most people reading this blog right now are experiencing some kind of gastrointestinal challenge — constipation, diarrhea, food sensitivities, leaky gut, or even autoimmune disease.
One of the most vital nutrients for healing the gut is gelatin. Yep, the stuff that makes the Jell-O jiggle.
There was a time when gelatin was the most studied nutrient under the sun for all of its healing virtues. Times have certainly changed.
To make a long story short, the intestinal lining is supposed to be permeable in order for nutrients to pass through. However, this lining can become too permeable due to lifestyle factors such as poor diet, stress, long-term contraceptive use, as well as bacterial and fungal overgrowths. Just think of poking huge holes in your window screens at home. Yes, the good air will pass through, but the flies, gnats, and mosquitoes will too.
This is how leaky gut — or gut hyperpermeability — works. Undigested food particles can slip through the gut lining and pass directly into the bloodstream. No bueno! When this happens, the immune system freaks out and starts attacking the very foods you eat — we call these food sensitivities.
Over time, this can turn into an autoimmune issue by which your immune system thinks your thyroid — or any other tissue, for that matter — looks like the piece of steak molecule it’s been fighting off for the past few years. In other words, your body starts to attack itself.
According to our good friend Dr. Thomas O’Bryan, autoimmunity will soon be the number one cause of death in this country. Gut hyperpermeability is a big reason why.
What does bone broth have to do with any of this? Well, the gelatin in bone broth spackles the excess holes in the gut lining, so to speak. It’s quite the handyman, and should be part of any gut-healing protocol.
Reason #4: Bone Broth Reduces Your Need for Meat and Protein.
This is pretty darn interesting. In her fantastic Real Food Summit (RFS) presentation, Sarah Pope revealed that studies conducted in the 1800s demonstrated that when there is plenty of gelatin in the diet, the body’s need for protein from meat sources can be reduced by as much as fifty-percent!
We all know that purchasing quality meats can be hard on the wallet. The good news is that you can make bone broth for dirt cheap and thus save money on meat.
Not a bad deal.
By the way, you can watch Sarah’s RFS presentation below for FREE until Friday night. You may learn more about ordering the entire set of summit videos, audio files, transcripts, and bonuses HERE.
Reason #5: Bone Broth Helps Get the Toxins Out.
Here’s another golden nugget from Mrs. Pope. The liver is the master organ of detoxification. Unfortunately, it was never intended to withstand the very toxic, chemical nature of today’s world.
The liver is certainly under assault on a daily basis, and its capacity to detoxify is limited by the availability of the amino acid glycine.
Guess where you can get tons of glycine from? Bone broth, baby!
For now, forget about all the fancy detox programs you’ve heard about. Do your liver a favor by giving it what it needs to do its job most effectively.
Gosh, I can go on and on with this blog. The benefits of consuming bone broth are endless. That’s why it’s the bomb.
Down below, you’ll find a list of resources including a couple videos on how to make broth at home, as well as some excellent articles.
If you missed last night’s radio show, it was all about broth. My main man Chef Lance Roll crushed it! You can listen to the show HERE, or click the player below.
As a lot of you guys may know already, I’m not the biggest fan of vegetables.
Not that I don’t eat them (I do!) but they’re just not the tastiest things ever. I kinda have to force them down at every meal.
After shooting the video below with my main man Drew Canole, I have decided that I WILL head down to my local Target store and get myself a juicer.
Why? Because juicing veggies is much easier and yummier than eating them off the plate.
Check out today’s Foodie Friday video and try out Drew’s slightly-spicy juice recipe. You’ll dig it.
And since there are beets in the mix you can test your transit time, or how long it takes for food to pass through your digestive system. See how long it takes you to drop a crimson red poop!
Healthy transit time is between 8 to 14 hours. Start your timers!
You can learn more about the Juice Up Your Life system by watching THIS FREE PRESENTATION.
I have so much video footage in the can! You have no idea.
While I was writing The Dark Side of Fat Loss, we did quite a bit of filming, but I didn’t have the time to edit it.
So here’s an easy Saturday afternoon Pork Belly with Pineapple Salsa recipe courtesy of our good friend Scott Kustes of Real Food University.
If you love bacon, you’re gonna be all over this!
The ingredients and directions are below. Click the video to follow along.
Let me know if you make this one. Send pics!
If you’re looking for MORE real food recipes, there are over 80 of them in The Underground Cookbook, along with over 40 cooking videos submitted by Undergrounders from around the world. The cookbook comes as a bonus when you purchase The Dark Side of Fat Loss. Click HERE for more details!
Salsa
* 2 c pineapple, diced
* ½ medium red onion, diced
* 1 jalapeno, seeded and diced
* 1 avocado
* 2 limes, juiced
* 1 orange, juiced
Directions
* Heat oven to 400 degrees. Rub pork belly with paprika and cumin.
* Place in oven, skin side up, for 30 minutes, then reduce heat to 350 degrees.
* Roast 1 more hour, baste, and turn skin side down for another hour.
* Combine salsa ingredients and mix well.
* Slice pork and serve with salsa.
Have I ever told you how much I love my assistant?
If not, she totally rocks!!
Since it’s my 34th birthday, we figured we’d keep the yearly tradition going and hook up a fairly healthy dessert recipe for you.
This year’s birthday treat is Coconut Haystacks, a recipe provided by Stephanie Obregozo of Freebird Fitness for The Underground Cookbook, the special bonus you receive when you order The Dark Side of Fat Loss.
Oh, by the way, the DSFL is ON SALE today only for just $29 (that’s $10 off) through this special link.
This deal ends TONIGHT at 11:59pm Pacific Time.
After today’s video shoot, I think Allyson needs to be on camera more often. The girl’s got style and LOTS of personality. What do you think?
Click the video below and make this tasty, raw recipe at home. It’s simple, easy, and darn good.
Join us for a LIVE question-and-answer session with our Day 1 SexyBack Summit presenters, including:
* Dr. Sara Gottfried - 50 Shades of Better Sex: Secrets of a Harvard Gynecologist
* Alisa Vitti - How to Cross Train Your Menstrual Cycle for Better Sex
* Adam Gilad - Embracing And Communicating Your Sexuality...
* Brett Klika - Exercise and Sex: The Good, The Bad, The Ugly
Register to attend this FREE weeklong online event at www.sexybacksummit.com.
by Sean Croxton
by Sean Croxton
by Sean Croxton
by Sean Croxton & Drew Canole
by Sean Croxton & Scott Kustes
by Sean Croxton & Allyson the Assistant
