Nutrition Videos

There s a raw juice movement sweeping the nation, as it seems to do from time to time. I remember my family briefly going through a similar craze when I was young. It seems to be a binge and purge business, there one minute, gone the next. This goes a long way toward explaining the impressive selection of juicers to be found in many suburbian rummage sale block parties. Well, color me a bandwagoner, I m hooked. For how long it will last, no one knows. Many folks in the raw food community are onboard already, such as Phillip, Heidi, and Kris, to name just a few. Last week I wrote about my favorite fresh juice, or more precisely, about its color. This week were showing how to make it. Without further ado, we give you The Director s Cut. The Director s Cut: 2-3 large carrots, to taste 2 ribs celery ½ cucumber ½ green apple 1 small beet 1 thumb-sized piece of ginger Since weve been slow posting this past week, were going to be sure to include a bonus recipe in this week s edition of our mailing list, the Freshtopian. If you haven t already signed up, just enter your preferred email address in the widget at the sites upper right corner. That issue will be coming out this Sunday, so be sure to tell all the neighborhood kids to sign up to receive the free recipe and secret decoder ring. no, there s no decoder ring. Formats available: Quicktime (.mov), Flash Video (.flv)

I m growing to really love Michael Pollan. Among other things, Pollan s seventeen minute TED Talk (above) takes us on a tour of the survival of the fittest, from a grass-eye perspective. Pollan, director of the Knight Program in Science and Environmental Journalism at UC Berkeley, is probably best known for his 2006 book The Omnivore s Dilema. Regardless of your views on omnivorousness, vegetarianism, veganism, Pollan gets people thinking deeper about food and where it comes from, and that is a true service to our surprisingly nature-starved culture. Alas, you won t find many fun graphics or sound effects, but if you re a foodie and care about the world around you, you many find this interesting. This far-ranging talk covers ground from the human genome project to the sophisticated yet simply logical permaculture of Polyface Farms. You can check out some of the other TED Talks here. Oscar Director, Freshtopia.net

I don’t know why I’m only getting around to posting this now, it’s quite a treasure. A few months ago our resident Tanja-avatar-designer and most prolific video commenter, Steelee, told me about this post he had found on how to build a better mousetrap. The contraption is easy to build, effective, mouse-merciful, essentially free, and is more fun to watch than American Gladiators on ice. The jist is this: Flatten one side of a toilet paper tube Put a meal fit for a rodent at one end, a bit of peanut butter works great Get a tall trash can or bucket, 20 inches minimum Precariously place the tube on a table or counter edge, balanced with the treat end hanging over the bucket below The mouse, craving both peanut butter and confined spaces, will crawl into the tube Mouse, and tube, topple into the awaiting receptacle below Drop the critter off in the country, a mile or two away, where it’ll be healthier, if not happier The original post comes from a chap named Chris Glass. I’ve been dropping in on his site often, ever since Steelee sent me the link. The site is filled with great design, photographs, and a journal section worth checking out often. It reminds me of a personal version of one of my favorite art sites, CoolHunting. Thanks for the use of the illustrations Chris! UPDATE :: Speaking of video commenting, Steelee and Jessica just sent me this video of their TP-tube mousetrap. These two are so talented, they didn t even need the tube! Oscar Director, Freshtopia.net

This Valentines day, weve gone buck-rogers with a racy show about aphrodisiacs! For the occasion weve concocted a pulse-pounding chocolate sauce chock-full of sensuous spices like maca, cayenne, and cinnamon to get you in the mood for love. Treat your sweetie, (or yourself!) and use it to top some of our fabulous nearly raw vegan ice cream from episode #0055, or if you live in New York City, grab some awesome raw vegan ice cream from Pure Food and Wine. Feel the love! Ginger-Cardamom Ice Cream: 1 recipe Simply Vanilla Ice Cream Base and add to the blender: 1T fresh ginger juice, OR 2t dried ginger 1/8t cardamom Sensuous Spicy Chocolate Sauce: Serves 2 with extra for drizzling! 3T raw cocoa 1t maca powder 1t carob powder 1/4t cinnamon pinch cayenne pepper pinch sea salt agave syrup to moisten, about 4T water as needed Whisk all sauce ingredients in a small dish, add water if the mixture remains un-saucy. Serve portions of the ice cream topped with the sauce, fresh banana and chopped raw almonds. Formats available: Quicktime (.mov), MPEG4 Video (.mp4), Flash Video (.flv)

Thanks largely to the inspiration of Heidi Ohlander and Philip McClusky, I’ve been on a bit of a raw juicing jag for the last week. This trend is going around at the moment and I’ve finally gotten on board, or at least am beginning to wade in. While many are going on an all-juice diet for a period of weeks or months, that is not my fate, there are too many other components to my cancer diet that I need to adhere to. In fact, this post isn’t even about juicing. It’s about the color of beets. While I have been getting the charge associated with juicing, mostly I find myself drawn to the amazing colors I’ve been finding in the process. I come from an art background; I graduated with my Bachelor of Fine Arts degree, and spent four years showing my paintings and sculptures before starting my own animation and video business. Yes, I actually made a living as a painter, believe it or not. I’ve always been attracted to earthen tones, black, and deep, brooding reds. These colors found their way into most of my paintings back in the day, circa nine or more years ago. Now fast forward to the present, and Freshtopia.net. I had never consciously considered how my preferred color palette in paintings of old might affect my tastes on the show, be it in food or show aesthetics. I just realized it has. The juicing phenom didn’t really resonate with me until a beet was thrown into the mix. As soon as a small dose of the ruby elixer entered my glass it overwhelmed, visually at least, the rest of the carrot, ginger, apple and celery juice. When the reds hit it was like something was triggered in my mind, making is something that I suddenly had to have. Yes, I like the taste of beets well enough, but in this case it was the color that got me. Interestingly, many foods deep red in color have substantial cancer-fighting properties. Tomatoes are high in lycopene, an anti-cancer powerhouse. The capsaicin found in chili peppers is a powerful antioxidant. And the chemical agent in beets that give them their rich red-purple, betacyanin, is a clinically proven cancer fighter. Beets are also associated with reduced heart disease and birth defect rates. Click here to read more about the health benefits of beets. Oh, and studies cited in the former link suggest that the anti-cancer properties of beets are greatly diminished by heat and cooking, so eat them raw, or at least take it easy on the heat. Sidebar: The thing about juicing that has always bothered me a bit is the idea of throwing away all that perfectly good pulp. As such, two days ago I decided to add a bunch of pulp to a batch of flax crackers I was putting together. The next day when they were finished I was very excited to see that I had two-tone crackers, one side beet-red, the other flax-gold, again a faithful representation of my palette of choice. Apparently the liquid(ish) flax base settled through the more fibrous pulp layer – gold on the bottom, red on the top. Ok, enough romancing the red. This was all just an excuse for a little food porn anyways. Perhaps I’m a vampire at heart. I propose that in a world of vegetarian vampires, beets would be the fix of choice.

This episode we take you on a quick and dirty (and occasionally bloody) history of Valentines Day.  The story of this holiday and its patron saint is still a bit of a mystery.  From Roman pagan festivals (Lupercalia), to saintly love letters sent from the joint, the truth behind the origins of Saint Valentines Day continue to illude.  Be sure to check back next Tuesday, when we ll be showing you how to make some festive pagan treats of your own. -Oscar Formats available: Quicktime (.mov), MPEG4 Video (.mp4), Flash Video (.flv)

Bean salad is a great way to get the health benefits from beans. Beans are a good source of protein, they're full of fiber and are said to "pull" cholesterol out of your body.nThis bean salad recipe has the fresh crisp flavor of summer with fresh peppers and corn. You'll love the hint of chili and cumin - but don't worry, you don't have to make this bean salad recipe too spicy - you can make it to your taste by adjusting the seasoning. nnThis salad can be made with any type of bean. In this video, Rita uses Chick Peas, Kidney beans and red beans, but you could use any type. Black beans, white beans or red.nnThis simple salad gets some crunch from celery and chopped bell pepper, roasted corn as well as a few green onions. Rita always talks about "Cooking by Color". A great way to get veggies in to your diet.nnAnd of course this video is full of kitchen tips to make your trip to the kitchen even easier. nnLightly seasoned with Cumin and Chili powder, this bean salad has a great southwestern flair. A light vinaigrette finishes off this delicious bean salad.nEnjoy Rita's Bean Salad Recipe. Author: RecipeCook Keywords: Bean salad cumin chili powder cholesterol veggies black beans kidney white red kitchen summer vegetables nutrition super Added: November 4, 2007

Broccoli Salad recipes are delicious and can be nutritious. A real "super food" broccoli is chock full of nutrition, antioxidants and flavor. This recipe is also an easy way to get more vegetables in your diet. nnI've got to admit, the dressing isn't too healthy - but it is delicious. Try no-fat mayo, light cheese and leave out the bacon for a more healthy option.nnYou can make this salad with raw broccoli or blanch it a bit to hold the color and soften the florets. If you don't like raw broccoli blanch the broccoli for 1 minute or so. But be careful to not leave the broccoli in the water too long. nnThis recipe pairs broccoli, bacon and a dressing to make a sweet and sour salad that's a great side dish or meal all on its own. Author: RecipeCook Keywords: Broccoli salad recipe brocoli recipes salads side dishes kitchen summer vegetables nutrition super food diet rita heiken Added: November 4, 2007

A traditional roast pork takes hours to make and is full of fat and calories. This week, host Michelle Koen shows you how to turn this dish into a quick, healthy and delicious mid-week meal. Serves 2 400g/14oz pork fillet (tenderloin) 1/4 cup wholegrain mustard 1.5 teaspoon (sugar free) maple-flavored syrup 1/2 red onion, sliced into wedges 1 teaspoon olive oil 2 large Granny Smith apples, thinly sliced 1/4 cup no-sugar-added 100% apple juice 1 tablespoon brown sugar OR sugar free maple-flavored syrup 1/4 cup vegetable or beef stock 2 tablespoons no-sugar-added 100% apple juice Preheat oven to 500?F/260?C/Very Hot Trim any white bits (fat and sinew) off the pork fillet. Combine the mustard and syrup in small bowl and then coat the pork fillet with this mixture. Place the fillet in a baking dish or oven-proof skillet. Combine the sliced onion in a bowl with the olive oil and mix to coat. Add the onion to the baking dish around the edges of the pork. Place the baking dish in the oven for 20 minutes. Meanwhile, combine the apple, 1/4 cup apple juice and sugar/syrup in a small saucepan and simmer, covered, for 10 minutes. Remove the lid and continue to simmer until all liquid has evaporated and the apple starts to brown around the edges. When the pork has finished cooking remove it to a plate to rest for 5 minutes, covered with aluminum foil. Combine the remaining apple juice and stock and pour into the pan the pork cooked in. Place the dish over moderate heat. Scrape the pan to deglaze it and gently simmer the sauce until it thickens. Slice the pork and serve with rocket/arugula, stewed apples and top with the sauce.

For the first Healthy Helpings Podcast, our host, Michelle Koen will show you how to turn a diet no-no - namely hamburgers - into a delicious, flavorsome and healthy treat with Asian influences, adapted for either a low-fat diet, or a carb-controlled appreach.