August 2007 – Vol 2, Issue 8 
  
In This Issue
 
Momference: A Meeting of the Moms, October 1-6
Eat Local!
Food Focus: Corn
Recipe of the Month: Corn-on-the-Cob with Chili-Garlic Butter
Upcoming Events
Are You Running on Empty?
  
 
 I have to admit that sometimes even I don’t feel like cooking. When its hot out I tend to eat less, eat lighter and I don’t particularly enjoying turning on the stove or oven when the temperature is hovering around 85 or 90.

What do I do instead? I make it a weekly habit to head to my local farmers’ market and base my eating for the following week on what looks interesting and inviting. I look forward to creating simple recipes that require minimal effort but provide maximum satisfaction. That translates into plentiful amounts of raw foods that are cooling and delicious. It also means meals that I can grill which are quick and full of flavor. For me, 30 minutes or less is essential.

I hope this month’s articles will inspire you to buy fresh produce grown on local family farms that put great care into growing the healthiest foods. These foods are energizing, taste great and help you get the maximum enjoyment out of summer.

In great health,

Wendy
Momference: A Meeting of the Moms, October 1-6
 
Momference (October 1 – 6) is the first-ever live weeklong tele-conference for women at all stages of life and motherhood. Discover how to live a more satisfying life, reach your personal and career goals and tackle the challenges of parenting-while being a great mom!

This week-long event gives you access to experts in parenting, career, relationships, home, self-care and more without the hassle of parking, commuting or getting a babysitter! Listen live on your telephone, or download the audio and listen when you’re in your car or after the kids are in bed.

Join me (I’ll be facilitating two workshops during Momference) and 49 other amazing experts. Register now and get access to all the great Momference extras like articles, contests and bonus prizes! Go to the Momference Quick Link for more information.
 
Eat Local!
 
With summer in full force, it’s natural to consume lots of fresh produce. Chock full of essential vitamins and minerals, fresh fruits and vegetables are tasty, appealing and highly energizing. What’s better than fresh corn, pesticide-free berries or beautiful heirloom tomatoes?

Go to your local farmers’ market or neighborhood farm stand and you’ll probably learn that the fruit and veggies you’re buying have just been picked, usually that morning. The fresher the vegetables the more nutrients they contain, not to mention the full-bodied flavor you’re likely to find. Not sure about that? Do a simple taste test: buy a tomato at the grocery store and pick up one at your local farm stand. Which do you think tastes more flavorful?

In contrast, produce shipped to large grocery store chains travels an average of 1500 miles to get there. That can mean a two-week or longer period between harvesting, processing, packaging, transit and the actual appearance of the produce on the store shelves. As a result, these items tend to have decreased nutritional value and less flavor thanks to this lengthy process. Truth be told, there’s simply no way to know how long a tomato, carrot or plum has been sitting in the produce section and its level of freshness.

There are plenty of other reasons why buying locally is helpful. According to the US Department of Agriculture, the number of farmers’ markets in the US increased by 18% between 2004 and 2006. More and more, consumers want high quality produce, grown without pesticides and harmful chemicals where care is taken to protect the environment and land. Buying locally has the added benefit of reducing energy costs since expensive packaging and shipping isn’t necessary. Also, local produce helps supports local economies; when money is spent in the community it tends to stay there for future reinvestment.

In urban environments, low-income residents don’t always have access to fresh produce in their neighborhood markets. Farmers’ markets are a great option and many, like City Seed, in New Haven, CT, accept food stamps that reinforce the notion that everyone should have access to quality, whole foods.

What can you do to increase your volume of fresh, locally grown fruits and vegetables?

• Do a search for farmers’ markets or nearby family farms in your area
• If you live in Connecticut, check out www.buyctgrown.com for more local resources
• Check your local health food store; most make it a priority to carry locally grown food
• Find restaurants in your area that specifically use locally grown produce
• Grow your own! Whether you’re a city dweller, live in the suburbs or a rural area, anyone can plant a simple garden

Above all, have some fun and increase your health with high quality local produce.
Food Focus: Corn 
 
Summer is synonymous with fresh corn. Light and sweet, an ear of corn with a light summer meal is nothing short of heaven. There’s something about the simplicity and ease – whether boiled for a few moments or thrown on the grill – that you just can’t be beat. Who doesn’t have memories of family get togethers or picnics when corn on the cob was plentiful and delicious?

In this country, corn has its origins with Native Americans for whom it was a staple. In fact, when Europeans came to the United States, they were unable to grow their grains in unfamiliar conditions, so they relied heavily on corn for nutrition. These days, corn has multiple uses. It’s found in numerous food products on store shelves including corn meal, corn oil and high fructose corn syrup. It’s also used for animal feed, is found in everyday products such as latex gloves and is even used in building construction materials.

Much debate has ensued over genetically modified (GM) and genetically engineered (GE) corn by large industrial farms. Since these techniques were introduced in the 1990’s, the percent of farms using them has steadily increased. Because GE corn is not separated from conventional corn by mills and processors at harvest time, all corn-based food ingredients are very likely to have been made from a mixture of GE and non-GE corn varieties.

What does that mean for consumers? Some argue that these modified products help increase production and can make more food available for people around the world, especially countries experiencing famines. Others are concerned that GM products have the power to create potential environmental and human harm, although the specifics haven’t been clearly identified as they can unfold over time. What’s the safest approach? Sticking to foods grown naturally as they always have been.

Engineering aside, the good news is that when you pick up a few ears of corn at your local farmers market, you won’t have to worry about it being genetically engineered or modified. Your only concern is how quickly you can cook and enjoy it, savoring its sweet taste and using it in a variety of ways. Here’s to the sweetest of summer corn!
Recipe of the Month: Corn-on-the-Cob with Chili-Garlic Butter 

Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 ears of corn

Ingredients:
3 tablespoons unsalted butter, softened
1 garlic clove, pressed
1 teaspoon chili powder
6 ears fresh sweet corn

Directions:
1. Thoroughly combine the butter, garlic and chili powder in a small bowl. Set aside.
2. Soak the corn in the husk in a sink or tub filled with cold water for 15 minutes. Remove the corn from the water, shake off the excess and pull the husks back halfway. Remove as much of the silk as you can. Rub the flavored butter all over the exposed corn. Pull the husks back over the corn and twist shut. Tightly wrap each ear of corn in foil.
3. Immediately place the corn on the grill over hot coals. Close the cover and cook 30 minutes, rotating each ear one-third of a turn every 10 minutes.
4. Remove the foil from each ear. Cool a few minutes until easy to handle, then remove the husks. Serve immediately.
 

Upcoming Events

Usmile Radio – Career Development Interview
Wednesday, August 8, 9:00-10:00 pm

Join me as I’m interviewed by Lesly Federici of U Smile Radio on my career development path as a health counselor. Lesly is a life coach, who helps people undercover their best selves to have a fulfilling life. It will be an interactive and engaging talk and you can listen from the comfort of your home. Simply go to www.coachoftheairwaves.com. Happy Listening!

Nutrition & Spirituality Talk
Saturday, August 18, 12:00-1:00 pm, First Baptist Church, Milford, CT

I’ll be motivating a fantastic group of women to put themselves first on the list instead of last through better health and nutrition practices.
 

Are You Running on Empty?
 
Not all of us are in optimal health, but it doesn’t mean we can’t get there. Believe it or not, being healthy can be simple – it doesn’t have to require an inordinate amount of time or money. It’s really figuring out what foods will help you look and feel your best and creating a realistic plan that’s right for you.

If you’re feeling like your tank is on “E”, I encourage you to take some action today. Give me a call at 203.641.0653; whether you live in Connecticut or California, I can help you figure out simple strategies to have you running at optimal efficiency in no time. 
  
 
Forward to a Friend It’s such a pleasure to help those closest to us become happier and healthier. Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it.
Sincerely,
Wendy Battles
Healthy Endeavors
 

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