Archive for 2012
Posted by terrepruitt on June 21, 2012
As a Nia teacher, my schedule changes a bit sometimes. I had recently added an evening Nia Class to my Nia Class Schedule that just wasn’t getting the attendance I needed in order to keep it going. So sadly there is no longer Nia in Campbell on Monday evenings. The end came rather quickly so the announcement time was short, but sometimes it is better to just rip the bandage off and move on. The opportunity given to cancel the class was wonderfully kind so I took it. You know how I have to cook on Sunday to be ready for Monday. Well, that Sunday’s cooking plan got de-railed because of a party so at the party in my head I was planning on spending my Monday afternoon cooking, but in the wee hours on Monday morning the opportunity arrived to cancel the class. So I actually was able to cook Monday’s dinner on Monday evening. Thankfully there were leftovers, because I was asked to sub for a class on Tuesday. I was still working through my vegetables that I had received. I had received two zucchini. Since I have been out of cucumber I have been putting the zucchini in our salads. I like raw zucchini in salads, but I like it sliced REALLY thin. I had used a half of zucchini for salads. I don’t often buy zucchini because the only way I know how to cook it is to roast it or cook it in a pan where you lay the rounds out in the pan. Then you have to flip each little round to make certain they get brown and yummy on each side. That is a bit too time-consuming for me sometimes. That is how I usually cook it, because I forget about grating it. When I remember I am so happy. Grated zucchini is GREAT!
I don’t remember where I first learned about grating it. But I know the first thing I did with it was mix it with pasta. I am not a big tomato fan. I have never liked tomato based pasta sauces. When I cook pasta it is usually dressed with a little butter and cheese or olive oil and garlic, but not tomato sauce. So one time I grated some zucchini then sautéed it. I tossed it with the cooked pasta and VOILA my husband actually liked it. He is not a big pasta fan so to have him like it was great. As I said I don’t remember when I learned about grating zucchini but it was a long time ago. And I haven’t done it that often since.
Recently I was visiting my mom and she puts slices of zucchini in her salad. So I came home and bought some to put in our salads, which I did, but then I remembered about grating it and I added it to rice. Again, I was reminded of how good that is.
As I was wondering what to cook for dinner Monday night, I was thinking I would use my baby bok choy with the ground turkey I had taken out to defrost on Sunday. But when I took the lone bunch out of the fridge it just seem too lonely to mix with all that turkey. So I decided to use the zucchinis that I had left. As usual, as I was cooking I thought I should take a picture because I will probably post about it, but then I thought, “No, I won’t post about it.” But here I am posting about it because I think that grated zucchini is GREAT (Ok, I like saying that!) and I want to share. I don’t know many people who grate zucchini and add it to things.
So while I was not really that impressed with the entrée overall, I did love the turkey and zucchini. I grilled some corn tortillas and lined a 9X13 baking dish with them. My plan was to cook the turkey and zucchini with my “normal” mix of onions and garlic. I had forgotten until after that I had originally planned to add a bit of Nutritional Yeast for an extra “cheesy” flavor. Half way through cooking I decided to see if we had and taco seasoning. I decided NOT to look at the ingredients on that package and I dumped it in the meat. Then I added the zucchini. Then I thought, “Well this is going to be weird.” Well, I might have ended up being weird, but I liked it. I put the meat on top of the tortillas then put some cheese on top. Part way through I remembered the green onions and the Nutritional Yeast so I threw them on top.
I use my blog as a bit of a recipe book and to remind me of things. With this post about how much I enjoy grated zucchini I am sure that I will remember to use it more often. I might not mix it with taco flavoring but I do love it with pasta and rice. Since it is is so good I am going to experiment with it an other things.
Do you ever grate zucchini? How do you cook it? What do you add it to?
Posted in Food, Vegetables | Tagged: grated vegetables, ground turkey, Nia, Nia Campbell, Nia class, Nia Class Schedule, Nia Teacher, roasted vegetables, sauteed vegetables, taco flavor, taco seasoning, tomato sauce, zucchini | 4 Comments »
Posted by terrepruitt on June 19, 2012
In my last post I shared that I finally went ahead and ordered delivery of organic produce. I have always thought about doing it but had decided against it, allowing myself to stick to buying, preparing, and eating the same vegetables over and over. I was excited to see via an internet search a farm (Capay) I am familiar with actually delivers. The farm offers a variety of types of boxes, sizes, and frequency of delivery. I decided to go with the small mix to be delivered every other week. I was sooooo excited to get the first delivery. Look at all the beautiful produce that came in our first box:
1 avocado, 2 pluots, 1/2 lb of cherries, 1/2 lb. of sweet peppers, 1 lb of baby bok choy, bunch of carrots, 1 lb of zucchini, 1 bunch of lettuce, and 1/4 lb of garlic
My poor hubby never even saw the cherries. 🙂 They were gone immediately after I took the picture. The night we received the box I made a salad and I don’t know if it is just because I KNOW everything was organic, but it was the best salad I have had in a long time. I used the garlic in that night’s dinner too and I really think it is stronger than the store garlic I have been buying. I haven’t tried the peppers yet because I have some that I need to use up first. But I have to say, so far I am loving this. Well, I can see me wanting to have delivery every week. I was wondering if they would deliver a fruit box one week and the mixed the next?
While only the pluots were new to me I am sure I will get stuff in the future that is new. Pluots are later-generation hybrids between a plum parent and an apricot. Since you know I LOVE (love, love, love) baby bok choy you know I was excited about having some delivered in my first box. There is only one bunch left and that is only because the temperatures right now (weather-wise) make it too hot to turn on the stove and/or oven to actually cook.
I am happy that I decided to do this. I am looking forward to my future boxes. I hope they continue to be just as great as this first box. I hope to receive some items that will allow me to learn about new-to-me fruits and vegetables. I will learn WHAT it is and how to cook it and eat it. You know that as I get new stuff I will be sharing with you!
The week before the box gets delivered the farm posts a list of what will be in the box. On the site they also have links to recipes to help you with how to prepare it. I will be able to use the recipes they have or find something else.
I will probably end up preparing things the same way I always do. But that is ok at least we will be eating new veggies even if they are prepared that same ol’ way. 🙂
I had to look up pluot. Did you know what it is? Are you looking forward to this journey with me? Wanna learn some new things?
Posted in Food, Fruit, Vegetables | Tagged: Capay Farm, Farm Fresh to You, orgainic produce, orgainic vegetables, organic fruit | 6 Comments »
Posted by terrepruitt on June 16, 2012
A couple of weeks ago I decided to have home delivery of produce. I had to wait until I was home to get it. Remember that “stuff” I had posted about before? The stuff had me traveling out of town that is why I had to move my Nia classes for two weeks. I scheduled delivery for when I would be home AND I knew that I would have an empty/veggie-less fridge. I have often thought of having home deliver, but I just couldn’t justify it. I finally decided to do it with the following as justification:
1) I would have fresh organic produce.
In the grocery store I don’t always by the organic stuff because it is not what I want. I think I might be 40%/60%. With the organic fruit and veggies being delivered to me it will probably switch those numbers to 60%/40%. This will be better for us.
2) It would be delivered to my door.
I figured with gas prices as expensive as they are having something delivered to my door is very economical. If they are bringing produce to me, it is keeping me out of the store at least one time a week. Plus, when I am at the store I sometimes end up spending money on things we might not need to be eating. I run in to get veggies then I think, “Hmmm? What else do we ‘need’?” And most often we don’t “need” anything but the produce I went into buy.
3) I would get “stuck” with new things.
I am in the habit of buying the same vegetables over and over. I do the same thing with fruit. We have a farmers market fairly close to us, but they don’t have a lot of fruit. The one that is really nice is a bit further and we don’t always get to it. I have seen questions posted on FB about how to cook what was received in this week’s “box” so I thought that if I ordered produce I would end up with things new to me. I was thinking that I would get a better variety of veggies if I just took what they were selling. AND I would learn new stuff along the way. What do I do with some of the things they send? I am looking forward to finding out.
I did a search on the internet and “Farm Fresh To You” came up. It is always kind of a risk doing stuff like this because you just don’t know. But I was really happy when I saw a picture on the website that said, “Capay” because they are a farm that sells at one of the farmers markets I go to. AND they are one of the vendors I frequent because they are all organic. I like their produce. So I was happy that I was familiar with the main farm that delivers.
It is cool they way they do it too. I was talking to a friend who said that she just decided to do something similar, but with the farm she is working with you have to pick up your box and you subscribe for the whole summer. I think her subscription is more of what you might be familiar with called a Community Supported Agriculture (CSA). With the service I went through I just pay per box. I can start and stop anytime. There are different types and sizes too. They have all veggies, all fruit, all “no-cook”, mostly veggies, etc. It is pretty amazing – to me – what they offer. They deliver in areas on certain days and the day they deliver in our area works out PERFECT for me.
I know a lot of people who subscribe to a CSA. Do you? Don’t you think having produce delivered to you is helpful?
Posted in Food, Fruit, Vegetables | Tagged: Capay Farm, Community Supported Agriculture, CSA, Delivered Goodness, delivery service, economical, Farm Fresh To Me, Farmers Market, home delivery of produce, Nia, Nia Classes, organic produce, variety of veggies, Vegetables, www.farmfreshtoyou.com | 4 Comments »
Posted by terrepruitt on June 14, 2012
I recently tried my hand at making hummus. I have made it a few times and I keep adjusting the recipe. The first time it seemed a bit too bitter and sour so I decided the next time I would put in less tahini and lemon. So I put in less tahini, lemon, and salt and I put in a lot of raw garlic. Woooeeeee! That made it kind of spicy and really strong. Our refrigerator smelled of such strong garlic. I was thinking that if I cooked the garlic before putting it in the hummus it would make it more mellow. I was making it in a kitchen other than my own and I forgot my garlic press so I really felt I needed to cook the garlic before putting it in. This third batch was the best so far. In addition to the sauteed garlic I was able to use a food processor. The food processor really made a big difference. The time before when I used my blender there were many whole beans left. The blender does not get the beans as well as the food processor. But I do believe the key ingredient is the tahini. Despite the fact that it really bitter it has the flavor that makes hummus taste like hummus to me.
Tahini is ground sesame seeds. The jar states this tahini is made of roasted then ground sesame seeds. I am not usually a fan of sesame seeds. If given a choice I would not eat them, but I do believe they are an important ingredient in hummus. As I said, I think tahini is the ingredient that gives the hummus that familiar-to-me flavor.
I also think the tahini is the main reason why hummus is a bit high in fat. The beans themselves have fat, garbanzo beans have 2 grams of fat per half of a cup. The tahini has 19 grams of fat per 2 tablespoons. That is a lot of fat. There is a lot of protein in both the beans and the tahini. The beans have 7 grams per 1/2 cup and the tahini has 6 grams of protein per 2 tablespoons. Hummus is a great source of protein.
There is hardly any sodium in the tahini which I think is a good thing because it allows for control of the sodium content in the hummus. The first batch I made seemed very salty to me so I was able to adjust it with each successive batch.
The marketing on the jar of tahini states that it is a good source of iron and calcium, but it is only 4% of the recommended daily value. Combined with the beans I think hummus is a good source of iron, but I don’t feel it is high in calcium.
I like to eat hummus as a dip. I dip veggies in it. I also like to eat it with pita bread or even corn chips. I also like to use it as a mayonnaise replacement. I put it on sandwiches instead of using mayo. It helps to add a bit of protein and fiber to a sandwich. Also having the hummus with the tahini in it really adds an additional layer of flavor to a sandwich. I really think that the tahini is the key to a flavorful hummus.
Are you familiar with tahini? Do you make your hummus with or without tahini?
Posted in Food | Tagged: bitter, chickpeas, flavor, Garbanzo beans, garlic, hummus, Recipe, sesame, tahini | 6 Comments »
Posted by terrepruitt on June 12, 2012
I mentioned in my Stuff Happens In Life As Do Moments that I had to rearrange my Nia class schedule because of “stuff”. The stuff that was happening required me to be visiting someone in a hospital. There was surgery involved in the situation and the situation required a “nutrition plan”. As with all surgeries and most medical situations the patient should be eating healthy food. The word HEAL is even in the word HEALthy. One of the “food stuffs” the patient was given to consume was “Health Shake”. I was curious as to what kind of health could be delivered in a carton. Well, after reading the ingredients it was confirmed that there is none – at least not in this carton.
The first ingredient is skim milk. At this point, I will not comment on that. Skim milk and dairy in general will probably be a topic of separate post, but for now, I am sticking to this “Health Shake”. The next ingredient is actually a good one: water.
The next five ingredients and/or additives were what caused me to have a conniption fit in the hospital room. I could not and cannot believe this carton of disgusting stuff is fed to people who are ill and need to receive nutrients to heal their bodies.
This to me is a huge glaring prime example of why so many people are sick in America. If this is what is consindered healthy and nutritious we are truly doomed.
CORN SYRUP, CORN OIL (WITH BHA/BHT), HIGH FRUCTOSE CORN SYRUP, SOY PROTEIN ISOLSATE!!!!
There isn’t actually any nutritious food in this carton. I didn’t even look at the “nutritional value” because to me there is none. NOT ONE IOTA! Genetically engineered sugar, with genetically engineered oil — that contain preservatives that most counties have banned, with more genetically engineered and further chemically altered sugar, with some genetically engineered protein.
The ice cream they served later was much healthier than this “Health Shake”. I really am completely disgusted with this item. I am disgusted that they are feeding it to a person who needs nutrients. I am even more disgusted that it is called a “Health Shake”. If they called it a chemical shake or liquid crap, I don’t think I would be so upset.
I was even more upset when later on I saw a straw in the carton — meaning the patient actually drank it. Now, let me remind you that I am not a perfect eater. I eat processed foods. I work to avoid food with high fructose corn syrup and corn syrup in them, but I do eat processed foods. But to say that these ingredients are healthy is shameful. To feed a body that needs healing a carton of chemicals is sad.
I just saw this statement:
“The U.S. does not have a healthcare system. Rather, it is a ‘Sickness System’ where the system thrives on people being sick. Far more profit is generated by sickness than health.”
And with this “Health Shake” being given to people in the hospital I am thinking it could actually be evidence that the statement is true.
Many of us have different ideas of what we think is healthy, but I am guessing that most people could look at this list of ingredients and agree that this is nothing but a cacophony of chemicals that really have no nutritional value.
Would you choose to drink this? If you were in a hospital and given this to drink would you think to read the ingredients? What do you think about this?
Posted in Food | Tagged: BHA, BHT, chemically altered, corn oil, corn syrup, genetically, heal, health, health industry, health professionals, Health Shake, healthcare system, healthy food, HFCS, High Fructose Corn Syrup, hospital, hospital food, hospital visits, Nia, Nia class, Nia Class Schedule, nutrition, nutrition plan, preservatives, processed foods, skim milk, soy protein, surgery | 4 Comments »
Posted by terrepruitt on June 9, 2012
Before I started teaching Nia, I had always had corporate jobs. I remember learning about jicama when I worked at my first “real” job. So that had to be between . . . . well, let’s just say it was a long time ago. I remember being amazed at how it tasted like nothing, but had a little hint of sweet and dryness about it. I love it. When I see it on vegetable trays and in salad bars I always get some. Even though I love it, I have only bought one once. I don’t know how to pick it out and I always forget that is what the people who work in produce can help you do. They can help with picking out produce. My dad always has jicama. My dad always has a container of raw, cut and washed vegetables in the fridge and often jicama is in that container or one of its own. Next time I go to the store I am going to buy one. Jicama is considered a root vegetable, but is actually a legume.
It actually looks like root and tastes like a root. Very plain, but with the slightest hint of sweetness. I have always eaten it raw. Cut into pieces and just eaten it raw, but in my quest for nutritional information on it I saw that people do cook with it. I will have to write another post for that because I have never even thought of cooking it!
One suggestion I saw . . . and if you’ve eaten jicama you will agree . . . said that jicama can replace water chestnuts in recipes. And, of course, they seem exactly the same!
It is pronounced HEcamuh. I have always thought it was HICKamuh. I will work on that!
Some nutritional information on jicama:
-low in calories; 38 calories per 100 grams
-high dietary fiber; 4 grams per 100 grams
-contains the anti-oxidant vitamin C; 33% of the RDA’s Daily Value (DV)
-contains vitamin B
-contains 1 gram of protein per 100 grams -contains 150 mg of Potassium (about 6% of the DV)
-no fat per 100 grams
Additional details (per 100 grams):
Cholesterol 0 mg / Sodium 4 mg / Total Carbohydrates 9 g
According to WiseGeek:
“When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Do not purchase jicama that has wet or soft spots, which may indicate rot, and don’t be drawn to overlarge examples of the tuber, because they may not be as flavorful. Jicama will keep under refrigeration for up to two weeks.”
But information on Wiki says to never refrigerate. So I guess you will have to decide that for yourself. I guess if you refrigerate your other root veggies you might as well refrigerate this one too. I think I might not refrigerate it until I cut it.
The outside skin needs to be peeled or cut off, then you can cut up the vegetable anyway you would like to eat it. I tend to like it in long pieces of about an 1/2 inch around. Usually you can only get that out of the middle as it is a round veggie so you end up with some odd shaped pieces.
Are you familiar with jicama? Do you eat it? Do you cook with it?
Posted in Food, Vegetables | Tagged: antioxidant, carbohydrates, corporate job, jicama, legumes, Nia, Nia Teacher, Potassium, produce, protein, root vegetable, salad bars, teaching Nia, tubers, vegetable, vitamin C, water chestnuts, WiseGeek | 2 Comments »
Posted by terrepruitt on June 7, 2012
Are there any dance exercise classes that you know of where you are encouraged to quack like a duck? Well in all Nia classes we like to have fun, plus Nia understands the benefits of sounding, so there is a move where we quack while we are doing it. Of course, quacking is not limited to being done only when we do this move, but this move is actually called Duck Walk. It is very fitting to quack while doing this move. I know to many quacking seems silly. Sitting and reading about it has to make it sound really silly, but in class with your feet gently slapping the floor, it seems perfectly natural. Making noise is natural and it tends to make working out much more fun. It is also very amazing when moves have their own sound. The Duck Walk, of the Nia 52 Moves is one that has its own sound, “Quack! Quack! Quack!”
All of the 52 Moves are listed with pictures in The Nia Technique Book. I cannot emphasize enough how helpful this book is. If you are interested in movement in the slightest or if you are interested in the body mind connection you would enjoy this book. The Duck Walk is described on page 114 as:
“Standing with your feet slightly apart and no wider than hip width, alternately lift and then lower the toes and balls of each foot, as if you are slapping the ground to splash water in a puddle.”
So your feet can be slightly apart or as far as hip width. Remember “hip width” means hip JOINT width. Thigh bones straight down from your hip joints. Then the toes and ball of foot lift. Then you splash. Splish splash in puddles. As with the Squish Walk I have a different way to do this with different imagery. When I am doing it as stated in the book, I DO think of my toes splashing in the puddles. But when I think of a duck and its walk, I tend to put my toes out. I think of toes out as duck walk. That’s when the move lends to quacking for me.
Just as the same as with the Squish Walk The Nia Technique Book does not give instructions to walk while “duck walking”, but we do it all the time in my Nia classes. This duck walk move really allows for ankle movement and helps condition the muscles on the front of the lower legs so I like to use it. High heeled shoes — especially the ones now-a-days — have feet stuck in the opposite direction with hardly any ankle flexion so the Duck Walk is great to get those muscles moving and stretched.
While progressing forward with the duck walk it is not the same as heel lead walk even though you lead with the heel. With the duck walk we don’t roll through the entire foot, we gently splat the foot down. It is a heel lead then splat with the rest of the foot. That is why the imagery of splashing your toes in the puddle works so well, I bet as a child most of us have done that.
Between the quacking and the splashing it is no wonder Nia is so fun. Adults as play! Splish splash quack!
Did you get up out of your chair to try it? C’mon, try it!
Posted in 52 Moves (of Nia), Nia | Tagged: 52 Nia Moves, dance exercise, duck, Duck Walk, hip joints, hip width, Nia, Nia Classes, Nia Moves, quack, Quacks Like a Duck, sounding, Squish Walk, The Nia Technique book | 4 Comments »
Posted by terrepruitt on June 5, 2012
I had to rearrange my Nia Classes this week and next week because stuff happens in life. You know that right? You have a plan, just cruising a long and something happens. Sometimes it is just a little quirk that maybe changes your schedule a bit. Sometimes it might be something bigger that changes a lot of things. Either way, there is stuff. We all have stuff. Even if it doesn’t happen directly to us, it happens to someone who affects us. Stuff. Good stuff, bad stuff, stuff that can’t be qualified as either . . . but stuff. Sometimes you gotta drop what you are doing and deal with it. Sometimes you get a little prep time. Whether you can actually get prepared in that time is another story, huh? There are also moments when you might be able to forget the stuff and enjoy the moment that is. Recently I was able to enjoy a moment. I took a few pictures of it. Since there is “stuff” I am using my moment to fill in.
I love when animals drink out of the bird bath. My husband and I try to keep it clean and full. I am really particular during the hot days. Even though I am sure the water gets really hot, I still want to make sure there is water in there for them. I like to see them drink out of it. The blue jay are funny because they put their heads back and move their heads as if that is how they have to get the water down. Is that how they have to do it? Do you know?
What I love more than animals drinking from the bird bath is birds taking a bath. They seem as if they really allow themselves to really enjoy it. They seem to love to get to splish and splash around. I love that. I really love when I have my camera or phone close by so I can take some pictures. I posted a long time ago (in 2009) about the baby blue jays taking a bath. They were so funny to watch because each one was so different in how they took their baths. One would barely get wet, while another would just go crazy in the water. You can see from the pictures how he would just splash around really big. He became a big blur. It was fun to see the different personalities of the birds.
The other day, I just happen to look up as a bird hopped in the water. He would jump in splash around, then jump out, then jump in splash around, then stop, then splash, then stop. Just having a good old time. He was not a big blurry splasher like that one baby blue jay was. Whenever I think of that blue jay it makes me laugh because he would just get so crazy. It does make me happy to see the birds actually taking a bath in the bird bath. Although I am fine if they just drink out of it. It is a nice break, either way, especially where there is “stuff”.
All this splishing and splashing reminds me of the Duck Walk. 🙂 Thanks for letting me take a little break and share a bird’s bath with you. It was a nice moment.
How are you doing? Have you had any moments lately? Got any stuff?
Look at all the water . . . . . now this is FUN STUFF!
Posted in Birds | Tagged: baby bird, bird bath, blue jays, change of schedule, Nia, Nia Classes, Nia schedule, stuff happens | 5 Comments »
Posted by terrepruitt on June 2, 2012
Nia is the same as many things, the more you do it the more accustomed your body becomes to the movement. When you first try swinging a bat or a golf club it seems as if there are so many things to think about. The placement of your feet, the bend in your knees, the sinking of the hips, what your hands are doing, what your elbows are doing, where your chest is facing, to move or not to move your shoulders. Then there is your head, your eyes, and – oh yeah – the ball. So much to remember. Then as you practice you forget that you even were once
having to remember all that. You are able to just “let go” a bit and play the game. Dance exercise is the same way for some. There are moves in Nia that we do, the 52 moves. At first the body might be so busy trying to do it correctly it is not allowed to play, but once the moves are learned there is time to play. In a Nia routine a move is often repeated enough so it can be learned and then the play can begin. But there is still a technique, there is still a right way to do it in order to get the benefits from it as was the intention of having the move be a part of Nia.
One of the moves that I sometimes find challenging is the Squish Walk, the way Carlos AyaRosas (FKA Carlos Rosas), told us how to do it. I had thought it was rising on the ball of one foot, then squishing that foot down, then rising on the other ball of the foot, and alternating. The imagery is that of squishing oranges under the heels. I had thought it was one whole foot on the ground before bringing up the other, but that is not how he instructed us.
His instructions were to be on the both balls (of the feet) at the same time. Not all the way up on both feet but one heel HIGH and one lowering and switching like that. The foot that is flat on the ground (whole foot) is not there long because it comes right back up. I found this method much more challenging than the one foot down and the other foot up. The method Carlos had us do tends to work the calves and shins more than the other method.
The Nia Technique Book states one foot is down (whole foot on the ground) before bringing the other foot up. Both methods work the lower legs, improving strength and flexibility. Neither method is actually a walk. We are not progressing forward. Although the squishy movement could be incorporated into a walk.
With the method in the book, I usually use the image of high heeled shoes. Lift one heel as if you are showing off a new high heeled shoe. The concentration is on the lifted heel. Then switch heels. With the method Carlos taught I think more of oranges. The concentration, to me, is more on the squish.
In the Nia routine we have been doing this past month in my Nia Classes we do something they’ve dubbed the “double squish walk” which is rising at the same time on both balls of the feet. Then the squish is on bringing both heels down at the same time. Double Squish. I just call it up on the balls of your feet, since it doesn’t seem very squishy and it is not like either method.
I invite you to try both methods of the squish walk. Lift one foot onto the ball of the foot, then set it down and lift the other foot. Alternate. And try, lifting up on both balls of the feet, then start to lower one to ground, then alternate. It is as if in one method both feet end up on the ground and with the other method both feet end up on the balls of the feet. So fun, the different ways to do the moves yet, both ways are to help condition the lower legs to help “you move safely with different speeds and intensities”. In other words be sturdy on your feet as you move and dance through life!
Posted in 52 Moves (of Nia), Nia | Tagged: "double squish walk", ball of one foot, Carlos AyaRosas, Carlos Rosas, conditioning benefits, dance, dance exercise, dance practice, dance through life, flexibility, golf club, high heels shoes, improving strength, Nia, Nia Classes, Nia Practice, Nia routine, Nia Technique, Nia's 52 Moves, Squish Walk, squishing oranges, swinging a bat, The Nia Technique book | 4 Comments »
Posted by terrepruitt on May 31, 2012
When I was looking up information for my post about the RoundUp Ready seeds I came across an article that states that the RoundUp Ready crops are also destroying the flora in our guts. I don’t know if that is really scientifically sound, but it makes sense at first glance right? Or it makes sense that all of the crops that we consume that have been sprayed with RoundUp might start killing off the flora in our bodies. I mean let’s talk about how much RoundUp Ready crops that have been sprayed with RoundUp actually end up in our body. I am not talking exact numbers because I can’t do that, but let’s just look at some things here.
First let me remind you about the crops that are genetically engineered: soy, alfalfa, corn, rapeseed (AKA the “canola”), and the sugar beets have all been engineered to withstand an herbicide. With that in mind let’s go through the diet for a day in a hypothetical person;
Eggs, toast with butter, and milk for breakfast. Eggs that were hatched from a corn fed chicken, bread that probably has some sort of soy product in it, butter (for the toast) and milk from a cow that was fed corn. So even though breakfast did not contain any of the actual things on the list of RoundUp ready crops, they were consumed via the food eaten.
Popcorn for a snack. Corn is a genetically engineered crop.
Sandwich and tortilla chips for lunch. Bread again, with some sort of soy product in it, mayonnaise with corn fed eggs and probably soy oil, cheese from corn fed or alfalfa fed cows. Tortilla chips made with corn probably fried in soybean oil or the highly touted “healthy” Canola oil.
Dinner might consist of chicken or beef — both corn fed. A salad probably topped with a dressing containing Canola oil.
It seems as if we might be consuming a lot of 1) genetically engineered food and 2) a lot of residual herbicide. I just thought that the article was interesting because as I read the title it occurred to me how many different probiotic products I have seen within the past few years. I have always been taught to eat the yogurt with the live cultures because it was good for you. It was especially emphasized when taking an antibiotic, but now-a-days you can’t open a magazine or watch TV without seeing at least one advertisement for a probiotic. There are a lot out there. I have some probiotic supplements myself. (I forget to take them, but I have them.) I am just wondering if the sudden need for probiotics has to do with the genetically engineered food supply.
I had always thought it had more to do with the idea that a huge portion of the population does not get enough dietary fiber. I think that has a link to highly processed foods. Which when you think about it most of the highly processed foods are made from the corn, the soy, and the canola (FKA genetically engineered rapeseed). So there could be a link. I think our food and the nation’s health is connected. Not sure if genetically engineered crops are killing off our gut flora, but it is something to think about.
What do you think? Do you think that we could be destroying our gut flora? Do you think there is a link between that and all the probiotic products?
Posted in Food | Tagged: alfalfa, antibiotic, canola, Canola Oil, Corn, corn fed chicken, dietary fiber, Eggs, genetically engineered, gut flora, herbicide, highly processed foods, live cultures, probiotic products, rapeseed, RoundUp Ready seeds, soy, sugarbeets, yogurt | Leave a Comment »
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