CTW Magazine AUGUST 2014

VENTURA COUNTY

CONEJO VALLEY

Food & Nutrition MEET 5 LOCAL FOOD GURUS!

AUGUST 2014 www.ctwmag.com

NATALIE MUSSI: LOS ROBLES HOSPITAL’S CEO GOOD NUTRITION FOR YOUR BRAIN SHORTCUT TO HEALTHY MEALS ARE SUPPLEMENTS REALLY NECESSARY?

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CTW MAGAZINE AUGUST 2014

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Contents

FOOD & NUTRITION AUGUST 2014

DEPARTMENTS

16/

06/ PUBLISHER’S LETTER

Food – Your Best Medicine

26/ NATURAL APPROACH

Do You Really Need Supplements?

by Dr. Sharon Norling

22/ 26/ 34/ BEYOND GREEN LIVING

My Best Secret—Your Shortcut to Healthy Gourmet Meals by Jan Tucker, MBA

34/

30/ 42/ DIRECTORY LISTING

FEATURES 16/ HEALTH VIEW 1

10/ CONNECTION

Five Local Food Gurus

by Alicia Doyle

Optimum Nutrition for Brain Health

CTW MAGAZINE AUGUST 2014

by Frances Starr

New CEO’s Goal for Los Robles Hospital & Medical Center—Treat Patients Like Family by Alicia Doyle

30/ MIND & SPIRIT

From Oy to Om Growing Older and Better by Wayne Levine

38/ NUTRITION

The Two Faces of Food

by Sabira Saifuddin, MD

18/ HEALTH VIEW 2

22/ HEALTH VIEW 3

Sexy Superfoods

by Michele the Trainer

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PUBLISHER’S LETTER

FOOD & NUTRITION

FOOD–YOUR BEST MEDICINE Several of today’s popular diets tout major benefits for perfect health: slimmer waistlines, cancer-fighting agents, environmentally-responsible consumption—and the list goes on. The food choices recommended by these diets are meant to be healthy, conscious choices. We need to consider several issues when choosing a proper diet: • Food sensitivities (e.g., what causes internal inflammation, gluten and dairy intolerances—gluten-free diets are not a fad but a critical approach for many).

ANN K. CASTLE FOUNDER, EDITOR-IN-CHIEF & PUBLISHER

• Good fats. • More fresh and raw foods – preferably organic. If you are an omnivore, what animal proteins are good for you and your blood type. • If you are a vegetarian or vegan, the professional guidelines to ensure you consume the proper amount of proteins. The best way to find out what works best for you is to obtain proper testing from your primary care physician. This not only gives you an idea of what your system can or cannot tolerate, but indicates what supplements you need and how much to take. Testing takes the experimentation out of the formula. Personally, I have been tested and I need to avoid dairy and go easy on eggs and shellfish. I am not keen on red meat, but do well with fish, chicken and turkey. I am a huge fan of fruits and veggies and know that the most vibrantly colored ones are the best. I buy organic whenever possible. This has worked well for me throughout the years and I plan to stay on course knowing that food is my best medicine. In this issue, we have a delicious line-up for you. Meet five extraordinary local food gurus who provide their advice on healthy cooking; important information regarding high quality supplements; good nutrition for your brain and identifying those sexy superfoods! We are proud to introduce Natalie Mussi, the CEO of Los Robles Hospital in Thousand Oaks, and much more! As important as it is to eat right and eat well, it is equally important to enjoy time savoring each bite with family or friends. Enjoy and remember to give gratitude for earth’s wonderful bounty! With Peace, Love, Blessings and Gratitude,

Ann

CTW MAGAZINE AUGUST 2014

BEAUTY Look for the September Beauty issue and embrace your inner as well as your outer beauty! September 1 in stands and online at www.ctwmag.com

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FOUNDER, EDITOR-IN-CHIEF, PUBLISHER

ANN K. CASTLE

MARKETING DIRECTOR AND WEBMASTER DUSTIN SOEKER CREATIVE DIRECTOR JODY L. LEVITAN COPY EDITING JAN TUCKER, MBA ACCOUNTING DONNA BRYANT PHOTOGRAPHY MARY MYERS HOPE RYDER CONTRIBUTING WRITERS ALICIA DOYLE WAYNE M. LEVINE, MA SHARON NORLING, MD, MBA SABIRA SAIFUDDIN, MD FRANCES STARR, CHC, FDN MICHELE THE TRAINER JAN TUCKER, MBA COVERAGE AREA INCLUDES MONTHLY TO VENTURA COUNTY, WEST SAN FERNANDO VALLEY, MALIBU AND THE CONEJO VALLEY; AGOURA HILLS, CALABASAS, CAMARILO, MOORPARK, NEWBURY PARK, NORTHRIDGE, OAK PARK, OXNARD, SIMI VALLEY, THOUSAND OAKS, VENTURA, WESTLAKE VILLAGE, WEST HILLS, WOODLAND HILLS ADVERTISING INQUIRIES MARIAN GREEN marian@ctwmag.com 818.943.0751 EDITORIAL INQUIRIES ANN K. CASTLE ann@ctwmag.com or 805.341.2972 ALL OTHER INQUIRIES info@ctwmag.com

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ANDREA DOCTOR, LCSW, DCSW Home Health Administrator for Buena Vista Palliative Care and Home Health STEVEN GREENMAN, DDS Specializing in Advanced Cosmetic, Implant & Sedation Dentistry, Snoring & Sleep Apnea HILDA MALDONADO, MD Specializing in Functional Medicine, Anti-Aging Medicine & Hormone Therapy SHARON NORLING, MD Board Certified OB/GYN, Holistic/Integrative Medicine, Medical Acupuncture, Nutrition & Functional Medicine DENISE NOYER-EREZ, LAC, FABORM Licensed Acupuncturist Specializing in Women’s Health ALON STEINBERG, MD, FACC Board Certified Cardiologist JAN TUCKER, MBA Founder of Whitelotusliving.com Specializing in green living, environmental awareness & spiritual yoga DAVID VILLARREAL, DDS Centers for Healing Specializing in Holistic Dentistry

WWW.CTWMAG.COM The opinions expressed here are those of the individual writer and not necessarily those of the publishers or management of YHC Magazine. All rights reserved. Reproduction in whole or in part without written permission is prohibited. Publication of the name or photo of any person or organization in YHC Magazine should not be construed as an indication of that person’s expressed opinion. Advertisers and their agencies assume responsibility and liability for the content of their advertisement in YHC Magazine. Photographers whose work is published in any advertising or editorial content within YHC Magazine agree to indemnify and save harmless the publishers from all liability, loss and expense due to a photographer’s failure to gain a model release. YHC Magazine is not responsible for loss of or damage to unsolicited manuscripts, unsolicited artwork, or any other unsolicited material. Unsolicited material will not be returned. YHC Magazine’s liability in the event of an error is limited to a printed correction. YHC Magazine does not assume liability for products or services advertised herein.

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FIVE LOCAL FOOD GURUS

CTW MAGAZINE AUGUST 2014

LOCA M

A L LYS U N S H I N E ’ S K I T C H E N A food writer, self-taught personal cook and owner of Allysunshine’s Kitchen, Allyson Adams is passionate about feeding people delicious, healthy food made with love.

WE ARE SO FORTUNATE TO LIVE IN CALIFORNIA WHERE WE HAVE READY ACCESS TO SOME OF THE HEALTHIEST FOOD IN THE COUNTRY. LOCALLY, WE ARE ALSO PRIVILEGED TO HAVE FIVE FOOD GURUS IN OUR MIDST WHO ARE DEDICATED TO PROVIDING US WITH THE HEALTHIEST FOOD AND CLEAN LIVING ALTERNATIVES. EACH IS COMMITTED TO ORGANIC, FRESH,

“Kids and adults love my Faux Raw Cookie dough balls, Orange You Happy salad dressing and my Old Fashioned Chicken Noodle soup,” said Adams, of Agoura Hills. “Vegetarians devour Tibetan Dal, Garlicky Greens and the Super Protein Salad with beets, lentils, spinach and special dressing,” she said. “Carnivorous families go for the Sweet Italian Sausage Rigatoni or Mediterranean Olive Chicken which is also kosher. My Cacao Truffles are a favorite, along with Gluten-free Apple Crisp.” The motto of Allysunshine’s Kitchen is: “Where food is love.” “Allysunshine’s Kitchen is a personal cooking service offering a delicious, healthy menu tailored to your dietary needs with a little something for everyone,” Adams explained. At first, she thought she needed to offer only vegetarian cuisine to use the word healthy. “What I discovered is that my clientele are often families in food transition because one person decides to eat healthy but still has to convince everyone else,” Adams said. For instance, mom wants vegan gluten-free, but dad and the kids want meat and sweets. “So I find the balance within my menu items,” Adams said.

HIGH QUALITY INGREDIENTS AND EACH PROVIDES A UNIQUE DELICIOUS SPIN ON HER OFFERINGS. TAKE NOTE AND TAKE ADVANTAGE OF THE INFORMATION FROM

All ingredients—local, organic and/or fair trade—include alternative sweeteners; antibiotic-free, non-GMO; purified water; and additivefree, as well as no MSG, white sugar, flour or dyes. “And then any other preferences specified by the client,” said Adams, who serves all ages including individuals, couples and families. “My customers are conscious about what they eat, understand how important good, clean food is and are willing to pay for it.”

THESE MASTERS IN THE KITCHEN.

AL FOOD GURUS MAKING A DELICIOUS DIFFERENCE IN HEALTHY COOKING by Alicia Doyle

AUGUST 2014 CTWMAG.COM

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FIVE LOCAL FOOD GURUS

Allyson Adams

CONNECTION

Her goal is to provide one-of-a-kind flavors that make clients crave it again. “I want to share what our abundant earth provides by bringing the community around the table to break bread with joy,” Adams said. “Food is a wonderful way to bring peace into the world,” she added. “All people share one need and one common pleasure—food,” Adams said. “Learning about food from around the world is a beautiful way to understand a foreign culture. Every new recipe becomes a journey.” For information: 818.825.9750, www.allysunshine.wordpress.com, allysonadams@mac.com.

All people share one need and one common pleasure—food C O M PA S S I O NAT E E AT I N G An author on organic, vegan and vegetarian cooking who lives on an organic farm, Bianca Rose Martinez created Compassionate Eating for people seeking new ways to use food and art as medicine and learn more about how eating habits affect the planet.

For Information: 805.701.9858 compassionateating.com whitedragon9@gmail.com

Compassionate Eating offers a deep understanding of the holistic alchemy of preparing and experiencing food. “Through visual art, education on healing foods and awareness of the oneness of creation, Compassionate Eating creates a fun and delicious way to heal our bodies as well as the planet,” Martinez said. Her ultimate goal is to help reduce the amount of disease and suffer-

CTW MAGAZINE AUGUST 2014

Bianca Rose Martinez

Compassionate Eating offers cooking classes, live demos, retreat services, informative videos, educational art presentations and illustrated books.

Her cooking classes are particularly popular due to the experiential element of learning how to create a healthy dish and then sharing a group meal with love. “Also the Compassionate Eating illustrated book helps guide the mind and open the heart to better understand the bigger impact of our food choices,” Martinez said.

“Compassionate Eating will be offering more online learning, in the form of classes, how-to videos and affordable wellness packages for individuals and educators,” Martinez said. “I also plan to offer this experience at retreats and healing centers around the world.” As a new mother, she is even more dedicated to sharing this information with the world. “There are so many ways we can raise our children to be happy and healthy just by learning about food and instilling them with respect for nature,” Martinez said.

“Through in-person experiences and online education, Compassionate Eating offers you a better understanding of how you can nourish your body with healing foods, how to prevent illness through diet and awareness, and how to be inspired and connected to your food,” explained Martinez, of Ojai, founder of compassionateating.com.

“With the vast amount of information and programs for healthy lifestyles and eating habits that currently exist, Compassionate Eating helps to create a clear path to self-mastery by encouraging compassion, gratitude, love and respect for the web of life by choosing organic, healing foods that are produced in a way that cause the least amount of harm,” Martinez said.

ing in our world, empowering people to heal themselves, their communities and the planet in a beautiful, nourishing way.

F L AV O R F U L S H O R T C U T S T O I N D I A N / PA K I S TA N I C O O K I N G A cooking teacher and author of “Flavorful Shortcuts to Indian/ Pakistani Cooking,” Farhana Sahibzada hopes to share an easy way to cook at home while encouraging folks to have fun in the kitchen. “I realized through my classes that cooks interested in cooking Indian foods were sometimes overwhelmed by the way some recipes were put together and the long list of too many unfamiliar ingredients and tedious steps,” said Sahibzada, of Woodland Hills, whose classes were voted as a top event by LA Weekly. “A whole lot of research, testing and sincere work has gone behind working out these recipes to present them in an easy to follow format, and they are carefully designed for success at the very first attempt,” Sahibzada said.

Award winning cookbook author and television personality Joanne Weir (who also wrote the foreword for the book), had this to say about Farhana’s new cookbook: “This book is filled with food that is exciting, fresh and doable. And with Farhana’s tips and tricks and easy to follow techniques, it’s easy enough for even the novice.” Sahibzada was instrumental in adding cooking classes to the Pierce College extension program. She also teaches at Westlake Culinary Institute, home of Let’s Get Cookin’ in Westlake Village, The Art’s Institute, and Southern California Culinary Institute (now Le Cordon Bleu College of Culinary Arts In Los Angeles). “My classes focus on simplifying the art of cooking Indian/Pakistani food,” Sahibzada further emphasized. “Own this solutionproviding book and let it be a handy guide for when an Indian curry is on your dinner menu—all for less than the price of a take-out for two.” For more information about the cookbook or Farhana’s culinary events visit www.flavorfulshortcuts.com or call 818.312.2369.

Farhana Sahibzada Sahibzada gives talks on Indian/Pakistani cuisine and teaches cooking classes for all ages at gourmet food markets including WilliamsSonoma and Whole Foods, professional and recreational culinary schools, museums, city parks, recreational facilities and high schools. Her book is available through Barnes and Noble, Amazon and Kindle, as well as Whole Foods and Gelson’s supermarkets. The book stems from Sahibzada’s 25-plus years in the field owning and operating her own café and conducting cooking classes. “Writing about Indian food is a rather new phenomenon and concept,” Sahibzada explained. It is essential that all the information come from a really well-informed place. Sahibzada made many trips back to Punjab to learn from professionals and home cooks to obtain information for her cookbook. “My recipes have been tested and tried by professionals, home cooks and many students at the classes where I teach at professional colleges,” Sahibzada said. “My menu has also been served at other special events and other schools and colleges.”

LOVE BITES RAW CONFECTIONS The founder of Love Bites Raw Confections, Merissa Marcuccella, takes pride in making gourmet quality chocolates that are raw, vegan and low-glycemic—without gluten, soy, dairy, waxes, preservatives or chemicals. “These chocolates are unlike anything out there because they are extremely nutrient-dense while also being tasty and super pure of allergens,” said Marcuccella, a Hawaii native who lives in the Conejo Valley. “I create artisan combinations that are inventive, exciting and beautiful, as well as being full of minerals, metals, amino acids, enzymes, off-the-charts antioxidant potency and anti-inflammatory properties,” she said. “These are the highest cacao content you can get which is a big part of the antioxidant potency.”

AUGUST 2014 CTWMAG.COM

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FIVE LOCAL FOOD GURUS

Marcuccella is the only raw chocolatier who does not temper her chocolates, a process of heating and cooling chocolate to obtain a desired harness, sheen and texture. She does her best to maintain the nutritional integrity of the cacao. “We choose quality over convenience,” she explains in response to queries about the refrigerated nature of her product. Marcuccella makes eight different types of chocolates, and four flavors of chocolate chunks and chips. The three most popular flavors are the Celtic Sea Salt, Mayan Heat and Dark Orange. “This is real food at its finest that tastes great and makes you feel amazing,” Marcuccella said. “[The chocolates] help improve cognitive function, hormones, energy and happiness, and aid people in detoxing from refined sugars.” At Love Bites Raw Confections everything is organic, fair trade and the highest quality. “I create real food for real bodies with no allergens for those who have restricted diets, those who eat purely as a religious or sociopolitical preference, and we gourmands who want the best quality we can get,” Marcuccella said.

Merissa Marcuccella

CONNECTION

“There are few chocolates out there without gluten, soy, whey or nuts,” Marcuccella further emphasized. “Our mantra is indulgence with a purpose,” Marcuccella said. “Your food is your health insurance; eat well and be well.”

food,” Marcuccella explained. “We love to fill the need for those who are denied many options because of their diet, whatever that may be.”

In related efforts, Marcuccella educates people about refined sugars and processed foods, and how to take their health back through diet, exercise and connection to their spirit.

Love Bites can be purchased at Erewhon Market in Calabasas, the Calabasas or Westlake farmers markets, Sunland Vintage Wine Tasting Room on Sundays from 3 to 5 p.m., or online. For information: 805.377.5694 www.rawlovebites.com merissamarcuccella@yahoo.com.

“I also enjoy building a company with like-minded individuals with similar missions of spreading health through knowledge and thus empowerment to the individual,” Marcuccella said.

Diane Addison

“We are part of the movement to whole health through whole real

HEALTH ESSENTIALS Health Essentials’ President, Diane Addison, takes a well-rounded approach to promoting health by offering ideal solutions to everyday concerns. She helps people make healthier choices in the food we eat, water we drink and the air we breathe. Diane’s journey toward a healthy, well-balanced lifestyle began at the age of five when she began cooking in the kitchen with her mother. Later she was inspired by understanding balanced macrobiotic principals, a holistic approach that embraces living within the natural order of life and its changing nature. “I really feel it is so important for people to understand the power of foods and what they can do for our bodies,” said Addison, a natural foods chef and cooking teacher in Westlake Village. Every bite of food we eat, healthful or unhealthful, will make an impact on our overall well-being,” she said. “I always recommend the best quality ingredients like organically-grown fresh and local produce.”

CTW MAGAZINE AUGUST 2014

She describes how macrobiotics fits in: “…having a positive attitude, being grateful, getting plenty of exercise, sharing healthy meals with loved ones, drinking clean water, enjoying sunshine, nature, laughter, and play time, having plenty of green plants indoors and taking barefoot walks on the sand or grass are all important in living a balanced lifestyle.” Diane offers group and private cooking classes and personal chef services. “I specialize in delicious, fresh, clean, nutritious and healthy comfort food that just makes you feel good. I use all organic, fresh and unprocessed ingredients.” Her food is well-balanced, naturally flavorful and carefully made with love and good intentions. “I love teaching people how to cook simply and healthfully. Most people love my hummus, but I also make an array of foods including tasty appetizers like veggie sushi rolls, delicious and nourishing soups, and whole grain, bean and vegetable dishes packed with good taste and nutrition. Her passion for natural and non-toxic products has led her to sell Heavenly Heat far-infrared and traditional saunas for relaxation and detoxification, water and air filters, and clean-burning coconut wax blend candles infused with essential oils. Her Natural Candle collection is sold at Erewhon Natural Foods in Los Angeles and Calabasas, The Sea Lily in Malibu, Snooze Organic Mattress in Thousand Oaks, The Healing Tree in Thousand Oaks, and many other locations. You can also order directly from Diane by phone, in person by appointment or online. “I can make custom candles as well, in any size including martini glasses or votives as party favors,” she said. Addison plans to expand her handcrafted candle line, as well as create and market her delicious and healthful foods to stores. “I will also continue teaching natural food cooking and someday publish a cookbook.” For Information: 818.706.1888 DianeAddison.com dianeaddison@aol.com

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818.706.1888 | 800.653.8881 dianeaddison@aol.com www.dianeaddison.com AUGUST 2014 CTWMAG.COM

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HEALTH VIEW 1

BRAIN HEALTH

OPTIMUM NUTRITION FOR

BRAIN HEALTH by Sabira Saifuddin, MD

OPTIMAL NUTRITION IS CRUCIAL TO OPTIMAL BRAIN HEALTH WHICH IS CRUCIAL TO OPTIMAL MENTAL AND PHYSICAL HEALTH. YOUR BRAIN CONTROLS THE PRODUCTION OF HORMONES IN YOUR BODY WHICH, IN TURN CONTROLS YOUR METABOLISM, SLEEP/WAKE CYCLE, HUNGER, BODY TEMPERATURE, ENERGY LEVELS AND LIBIDO. YOUR BRAIN PERFORMS A COUNTLESS NUMBER OF FUNCTIONS EVERY MINUTE OF EVERY DAY. This is why you need to increase your awareness of the importance of nutrients and micronutrients. Your brain needs adequate amounts of nutrition and supplements to function optimally. It is extremely important to ensure your stores of various nutrients are not depleted.

MACRONUTRIENTS AND MICRONUTRIENTS Supplements have been used in medicine since ancient times. The supplements come from the plant, mineral and animal worlds. They can be classified into various categories such as macronutrients and micronutrients. Macronutrients are proteins, carbohydrates and fats which come mainly from the food we consume. Micronutrients—for example, vitamins, minerals and free fatty acids—are essential nutrients. They are generally only present in small quantities in our food and they may need to be consumed in the form of supplements.

CTW MAGAZINE AUGUST 2014

In general, a wholesome diet of fresh vegetables, fruits, lean meats, nuts and complex carbohydrates is recommended. However, even a balanced diet may not be enough to provide adequate levels of the various nutrients our brain and body require for optimal health. That’s where micronutrients come into play.

PA R T I C U L A R LY I M P O R TA N T N U T R I E N T S Folate: A B-vitamin found in bananas, green leafy vegetables and wheat germ. Folate is needed for the production of the brain chemicals serotonin, dopamine and norepinephrine. Folate deficiency leads to elevated brain levels of chemical homocysteine, associated with dementia, Parkinson’s disease and depression. Additionally those suffering from folic acid deficiency have more severe depression, more relapses and they are less likely to respond to antidepressant medications. The recommended amount is 400 to 1000 micrograms a day. Vitamin B12: Found in meat, poultry and dairy. Deficiency leads to memory loss, anemia, nerve pain. Vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3: Found in kale, spinach, lettuce, cabbage, asparagus and broccoli. These vitamins are needed to convert tryptophan to serotonin. Deficiency can lead to depression, confusion, fatigue. Malnutrition that is due to substance abuse, especially alcohol abuse, frequently results in a deficiency of all nutrients. Replenish vitamins B1 and B6—thiamine and pyridoxine. Vitamin C: Found in citrus fruits, chilies, strawberries, broccoli, mango. Vitamin C is a powerful antioxidant and immune system support. Recommended dose: 1000 milligrams per day or twice a day. Magnesium, selenium, zinc, iron, phosphorus: These minerals are

involved in various reactions. Their depletion is linked with symptoms of anxiety and ADHD. Amino acids: Building blocks for proteins. Brain chemicals are proteins, so supplementing with amino acids can replenish certain brain chemicals. Tryptophan: Converts to 5-HTP which converts to serotonin and melatonin. Calms the brain, promotes sleep and reduces depression. Lipids: Omega 3 fatty acids are building blocks for all cell membranes— especially for brain, heart and lungs. They are found in cold water fish like salmon, and flax seed oil. Recommended doses are 1 to 3 grams per day. Studies have found they are effective for depression, ADHD, anxiety and insomnia. Phosphatidylserine is a special type of fatty acid that helps transmit nerve signals. Supplementation may improve cognitive function, mood, memory, learning and concentration.

CONCLUSION: It is important to replenish your brain to keep it fit and healthy. It is a good idea to obtain nutritional testing to identify specific nutrient deficiencies before embarking on supplementation. Nutrients and micronutrients can be added to optimize your current medication regimen or may be an appropriate alternative to conventional treatments.

Sabira Saifuddin, MD, is a diplomat of the American Board of Psychiatry and Neurology. She has a private practice of psychiatry in Westlake Village and specializes in the treatment of psychiatric and substance abuse disorders. Her office is located at 5655 Lindero Canyon Road, Suite 405. Visit www. cuttingedgepsychiatry.com or call 805.341.3416.

AUGUST 2014 CTWMAG.COM

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HEALTH VIEW 2

NATALIE MUSSI, CEO

NEW CEO’S GOAL FOR LOS ROBLES HOSPITAL & MEDICAL CENTER

TREAT PATIENTS LIKE FAMILY by Alicia Doyle

CTW MAGAZINE AUGUST 2014

Re-Balance Don't know what’s WRONG?

THE FIRST WOMAN TO HOLD THE JOB AS CEO OF LOS ROBLES HOSPITAL & MEDICAL CENTER IN THOUSAND OAKS, NATALIE MUSSI, PLANS TO CONTINUE THE LEGACY OF THE TOP-RATED FACILITY. “My goal for Los Robles is to continue to be competitive in the marketplace…making sure we’re doing everything we can to support our physicians and meet the community’s needs. We want to carry on the tradition of being a high quality provider,” said Mussi, of Moorpark. “It’s a great hospital and we’re lucky to be part of such a great community.” The mother of two is also proud to work at the hospital where she was once a patient. “The staff and physicians are excellent,” said Mussi, who gave birth to both her daughters at Los Robles. “I’m proud to bring my family here for care…and I never want to work somewhere where I wouldn’t want to be cared for.”

A V O C AT I O N I S B O R N Born and raised in Stockton, Calif., Mussi is the daughter of a farmer. “My grandfather came to America from Italy and started a farm. My dad and uncle joined him and now my brothers and cousins also farm with them. It’s a family-run farm,” Mussi said. Growing up, Mussi initially wanted to be a doctor, and started volunteering in a hospital emergency room when she was in high school.

“I was always intrigued by math and science and hospitals were a good place where I could spend my time, so it was a good fit for me,” Mussi said. When one of her family members was in the hospital, Mussi was always interested in what people were doing and how they treated patients. “My family thinks I’m a little crazy because I like to be in hospitals, but for me it’s home.”

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With plans to attend medical school, Mussi enrolled at the University of Southern California, (USC). “That’s how I started undergrad—I was an exercise science major,” Mussi recalled. “Then in my senior year I realized maybe there was a better fit for me. Mussi enrolled in business classes to learn about health administration and went straight to grad school, earning a master’s degree in health administration from USC. “It was the perfect field for me,” Mussi said. “It challenged the business side of my brain because I love numbers, business development and strategic planning but I also love the human side of health care.”

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805-341-3416 www.cuttingedgepsychiatry.com 5655 Lindero Canyon Road, Suite 405 Westlake Village, CA 91362 AUGUST 2014 CTWMAG.COM

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HEALTH VIEW 2

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NATALIE MUSSI, CEO

The best part of her job is connecting with people. “You get to make such a difference in people’s lives,” Mussi said. “Most people coming to the hospital are at a very difficult point in their life. The care we provide can make all the difference.” She recalled how anxious her family was when her dad had surgery and when her grandfather was sick, and the impact the volunteer, nurse or physician had during their stays in the hospital. “I saw how my mom responded or my grandmother responded when people were caring,” Mussi said. “That’s been something I’ve said to our leadership team and staff—we treat our patients like they’re our family member.”

BUILDING ON A LEGACY Mussi’s new position will involve a continued focus on the legacy already established. “Los Robles has been a great hospital for many years,” Mussi said. “I’m continuing to build on that making sure we’re providing all the services the community needs as well as adding new services that can really benefit the overall health of our residents.” Patient satisfaction is also a priority for Mussi, We continually strive to make the patient feel as comfortable as possible while providing the best in evidence-based medicine.” Evidencebased medicine involves using the best qualitative and quantitative evidence in making decisions about the care of a patient, including information derived from research. Mussi takes pride in the fact these ideals are fostered through customer service, including a bedside shift report involving the patient, hourly rounds in every room and responding to call lights from patients needing assistance. “We continually focus on customer service,” Mussi said. She also oversees 700 volunteers who are integrated into patient outreach through an effort called Patient Pals in which two volunteers prepare each room before the patient has breakfast, lunch or dinner. There’s also a patient experience council with six former patients to offer their perspective. “In addition, we place discharge phone calls to every patient. We want to make sure they are doing well at home. Caring for our patients doesn’t stop when they leave Los Robles.” Mussi added it always makes her nervous when one of her family members is in a hospital up north and she’s not there. “I would want that hospital to treat them the way I would want one of their family members to be treated in my hospital,” Mussi said. “People are scared when they come here and it’s our job to make them feel cared for and safe.”

Los Robles Hospital and Medical Center is located at 215 W. Janss Road, Thousand Oaks, CA 91360. 805.497.2727. For more information, visit www.losrobleshospital.com 20

CTW MAGAZINE AUGUST 2014

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HEALTH VIEW 3

THE TWO FACES OF FOOD

THE TWO FACES OF

FOOD by Frances Starr

CTW MAGAZINE AUGUST 2014

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NOURISHING FOOD V E R S U S F O O D T H AT WRECKS YOUR BODY Wholesome, nourishing foods help you feel satisfied and energized and put you in a good mood. You may experience glowing skin, regular bowel movements and be at your ideal weight. People with a wholesome diet tend to eat only when they’re hungry and their energy stays stable throughout the day. However, if you experience boosts in energy followed by a crash, if you crave coffee, processed snacks and

sugar just to stay awake, you can be sure these foods—most likely processed foods—breads, pastas, sugar— are stressing your body. Besides the unwanted and unhealthy spikes in blood sugar, you may have food sensitivities which can cause the symptoms of headaches, fatigue, brain fog, moodiness, digestive issues, skin conditions, sinusitis and joint pain. And those are just a few.

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AUGUST 2014 CTWMAG.COM

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HEALTH VIEW 3

THE TWO FACES OF FOOD

Sugar, alcohol and processed food provide little to zero nutrition for your body. Sugar has been labeled a toxin; alcohol overburdens your liver and kidneys; and many people have a hard time digesting processed foods which contain preservatives your body doesn’t recognize as nutrients. They also place unnecessary stress on your liver and kidneys.

FDN HELPS YOU IDENTIFY HIDDEN STRESSORS AND FOOD SENSITIVITIES IN YOUR BODY Rather than focusing on symptoms and disease we use specific lab tests to look for the root cause of your health problems. Then you learn the diet, rest, exercise, stress reduction and supplements (D.R.E.S.S. for Health Success) model of self-care you can use to maintain optimum health for the rest of your life. A client who was suffering from anxiety, sleeplessness and menstrual irregularity also had huge spikes and dips in energy at different times of the day. Not a good place to be, considering she traveled on business several weeks a month. FDN lab tests revealed a variety of issues not severe enough to show up on medical lab tests yet dramatically affecting her health. Her lab results showed very high sensitivities to dairy products including casein, cheddar cheese, cottage cheese, cow’s milk, yogurt, mozzarella and whey. Additionally, her adrenal glands were not responding well. Her hormones were out of balance and her digestive tract had been compromised, leading to poor absorption of nutrients, low energy and difficulty sleeping. Within a few weeks of implementing the D.R.E.S.S. for Health Success protocols her energy level was higher, she was less anxious, she was sleeping through the night and her hormones were getting back into balance. This type of result is very common and involves no drugs or medications.

H O W T O G E T S TA R T E D O N T H E ROAD TO OPTIMUM HEALTH Start by keeping a journal. It doesn’t have to be fancy. A spiral notebook is adequate. On a daily basis, write down what you eat—everything. That chocolate, those brownies you wish you hadn’t eaten or that second glass of wine must be recorded. If it went into your body, write it in your journal. This is a time for rigorous honesty with yourself. One to two hours after each meal, write down how you feel. Did you feel full and satisfied, or physically full but still needing more? Did you have the desire for something sweet, salty or just feel like something was missing? Did the meal give you too much or too little energy? Did you have an improved sense of well-being, such as feeling restored, having improved mental clarity and uplifted emotions? Or did you feel mentally slow, sluggish and spacey? 24

CTW MAGAZINE AUGUST 2014

Cordially invites you to our annual "End of Summer Nights Dream" exclusive networking charity event Sunday, September 7, 2014 Starting at 10 a.m. - M Cafe at Calamigos Ranch Plan to join us for a full day of spectacular mind challenging and creative activities. There will be a live band at the nal destination, sensational food and wine throughout the day, an art show, a raﬄe of great prizes, gifts for everyone who attends and the winner will walk away with a cash prize of $15,000.

Your answers will show you how food is affecting your overall well-being. Next, get an FDN food sensitivity test to zone in precisely on the culprits so you can start working toward a permanent solution to your health problems.

We are making strides to raise money for breast cancer and in the process meet new people while experiencing a one of a kind event. Limited space available. Minimum participation needed to sponsor event. We oﬀer couple and group reduced rates. We will also oﬀer this event to any Corporation that is interested. What better way to bring together your teams while sponsoring local community charities. Register online at www.chasseevents.com, contact us at info@chasseevents.com or call (805) 217-9500.

FDN will help you get your health back on track. It’s your choice whether to continue to suffer or to have the courage to explore what is and is not working for your body. It’s all up to you.

Frances Starr, CHC, FDN, Owner of Core Elements Wellness, is a functional diagnostic nutritionist and holistic health coach, certified by the Institute for Integrative Nutrition. Her education also includes transformational coaching and Louise Hay’s Heal Your Life workshop leadership training. As she guides, supports and educates her clients, she honors their innate wisdom and what’s right for them physically, mentally, emotionally and spiritually. Call Frances at 805.277.1977 or visit www. CoreElementsWellness.com. AUGUST 2014 CTWMAG.COM

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NATURAL APPROACH

DO YOU REALLY NEED SUPPLEMENTS

DO YOU REALLY NEED

SUPPLEMEN by Dr. Sharon Norling

CTW MAGAZINE AUGUST 2014

Supplements can be much more

than just vitamins and minerals.

THE ONLY WAY OUR BODIES FUNCTION IS BY THE AIR WE BREATHE, THE WATER WE DRINK AND FOOD WE EAT. NO ONE EATS PERFECTLY. STRESS, TOXINS, PROCESSED FOODS, FAST FOODS, THE MICROWAVE AND THE STANDARD AMERICAN DIET ALL CONTRIBUTE TO NUTRIENT DEFICIENCIES. Additionally, individuals may have food restrictions such as gluten sensitivities, food allergies or sensitivities, or gastrointestinal issues restricting the digestion and the absorption of nutrients. Personal preferences and specific diets such as vegetarian, vegan, Mediterranean, and Paleo are also factors. To supplement what our bodies need to function well and provide us with energy, almost all of us need a multivitamin, perhaps fish oil and antioxidants. You can have a specific blood test to determine the level of the nutrients in your body. You will then know more precisely what you need. This is personalized medicine. Supplements can be much more than just vitamins and minerals.

NTS?

Supplement and Pharmaceutical Claims We learned in June it is not okay to make supplement claims. Dr. Mehmet Oz testified before the U.S. Senate, answering questions regarding what some experts have called unscientific claims about promoting weight loss products. Phrases he used were “magic weight loss cure” and “the number-one miracle in a bottle.” According to the FDA, “a product sold as a dietary supplement and promoted on its label as a treatment, prevention or a cure for a specific disease or condition would be considered an unapproved—and thus illegal—drug. To maintain the product’s status as a dietary supplement, the label and labeling must be consistent with the provisions in the Dietary Supplements Health and Education Act (DSHEA) of 1994.” When a supplement manufacturer makes a claim on a dietary supplement label of the role of a nutrient or dietary supplement, they must include a disclaimer. “This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.” The manufacturer is responsible for ensuring the accuracy and truthfulness of these claims; they are not approved by the FDA. It is interesting because generally prescribed conventional pharmaceutical drugs do not make these claims either. They may say, “supports, heals, decreases, alleviates” or site percentages of positive outcomes. This, of course, is because the effectiveness of any drug or supplement is also based on the individual genetic variations, lifestyle choices and nutrient status.

Unsafe Pharmaceuticals The FDA can have a supplement removed from the market only if it proves the supplement is unsafe. A supplement can be on the market for years before enough individuals have adverse side effects to prove it’s unsafe. This is exactly how drugs can be removed from the market. We all know about pharmaceutical drugs removed because they were shown to be harmful after being approved by the FDA and on the market for years. Here are a few: Accutane: 27 years. Over 7,000 lawsuits were filed against the manufacturer over the side effects including a $10.5 million verdict and two $9 million verdicts.

AUGUST 2014 CTWMAG.COM

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NATURAL APPROACH

DO YOU REALLY NEED SUPPLEMENTS

Baycol: 3 years. Rhabdomyolysis (breakdown of muscle fibers) which led to kidney failure; 52 deaths (31 in the US) worldwide; 385 nonfatal cases. Darvon and Darvocet: 55 years. Serious toxicity to the heart; between 1981 and 1999 more than 2,110 deaths were reported. Meridia: 13 years. An appetite suppressant. Serious toxicity to the heart; between 1981 and 1999 more than 2,110 deaths were reported. Vioxx: 5.3 years. Pain relief. Linked to about 27,785 heart attacks or sudden cardiac deaths between May 20, 1999 and 2003. In 2000, while I was teaching at the University of Minnesota Medical School, the producer of 20/20 called to ask how many of my patients had died from taking vitamins and minerals. I said, “None.” I was actually surprised by the question. I said I had never known of any cases but would do some research. After extensive research I was unable to find even one death. When the producer called me back I gave her the information and offered to send her the volumes of mainstream medical journals and other sources I had reviewed. She simply said, “We will not be doing this segment; we were looking for poor outcomes.”

Vitamin and Mineral Controversy Oncologists often tell their patients not to take any vitamins and minerals. I ask the patient if the oncologist told them not to eat. Food is the source of vitamins and minerals. The medical literature is filled with research and clinical trials showing the need for adequate nutrition, and the health risks associated with severe deficiencies. People with disease, chronic illness, medications, and decreased gastrointestinal absorption need adequate nutrients to help heal their bodies. In June 2002, the “Journal of the American Medical Association 28

CTW MAGAZINE AUGUST 2014

(JAMA)” published a two-part paper by two researchers associated with Harvard Medical School that sparked widespread media attention in recommending vitamin supplements for the general public. The abstract of that paper reads as follows: “Vitamin deficiency syndromes such as scurvy and beriberi are uncommon in Western societies. However, suboptimal intake of some vitamins is a risk factor for chronic diseases, and common in the general population. Suboptimal folic acid levels, along with suboptimal levels of vitamin B6, and vitamin B12, are a risk factor for cardiovascular disease, neural tube defects and colon and breast cancer; low levels of vitamin D contribute to osteopenia and fractures; and low levels of antioxidant vitamins (vitamins A, E and C) may increase risk for several chronic diseases. Most people do not consume an optimal amount of all vitamins by diet alone.“ Pending strong evidence of effectiveness from randomized trials, it appears prudent for all adults to take vitamin supplements. The evidence base for tailoring the contents of multivitamins to specific characteristics of patients such as age, sex and physical activity and for testing vitamin levels to guide specific supplementation practices is limited. Physicians should make specific efforts to learn about their patients’ use of vitamins to ensure they are taking the vitamins they should.

Certified Supplements It is very important to use quality supplements. Over-the-counter or online supplements have been shown to contain contaminates 40 to 50 percent of the time and not contain what the label indicates 40 to 50 percent of the time. GMP (good manufacturing practices) certification means the manufacturer tests all the batches of raw materials used to make the vitamin or mineral supplement even though the vendor has a certificate that states their product is pure. The manufacturer will find bacteria, mold, pesticides, lead, steroids, stimulants, prescription drugs, and even strychnine! Of

course they send the batch back to the vendor. Other manufacturers do not test. Recently the FDA came out with a cGMP (current good manufacturing practices) which is, quite frankly, ridiculous. I have read all qualifications for this designation. To determine whether a raw material batch is contaminated, you can look at it, taste it or smell it. Really? It is doubtful that any of the contaminants can be determined this way. Strict laboratory analysis is needed. This is why many physicians trained in nutrition, and health care providers, have GMP-certified, pharmaceutical grade, organic, gluten-free supplements in their office. Years ago I just recommended patients get their supplements in a grocery store or drug store. I take care of complicated sick patients and the walking well. I can’t send them out to get an unknown quality supplement and compromise their ability to get well. Everyone deserves the best in care and the accurate information so they can make the best decisions for themselves and their loved ones. 1. Eat well. 2. Test your nutrient status. 3. Buy the best quality supplements. 4. Supplement your oral vitamins with intravenous vitamins and minerals for much better absorption. 5. www.consumerLabs.com is a good resource for information on supplements.

Dr. Sharon Norling brings a lifetime of education, training and passion in both conventional and natural medicine. Using specialized testing she finds the root cause of symptoms and illnesses and uses effective natural medicine whenever possible. She is the author of “Your Doctor is Wrong.” Her advanced medicine practice is located in Westlake Village. Call 818.707.9355 or obtain a free report at www.drsharonnorling.com.

Physician Profile

Kapil Moza, MD SPINE & NEUROLOGICAL SURGEON Description of Practice Specializing in minimally invasive spine surgery, artificial disc replacement and cranial neurosurgery

Educational Background Bachelor’s degree in biology and medical degree from Albany Medical College, both with distinction. Surgery internship at George Washington University School of Medicine. Neurosurgery residency at the University of Miami, where he served as Chief Resident. Department of Neurological Surgery at OHSU in Portland, Oregon as Instructor of Skull Base Surgery and Neuro-oncology.

Certifications

Fellowship trained, Board Certified Neurosurgeon The American Association of Neurological Surgeons (AANS) FANNS Board Certified Neurosurgeon Congress of Neurological Surgeons

Contact Information Thousand Oaks Office: 313 South Moorpark Road Thousand Oaks, CA 91361 Office: 805-497-3622 Valencia Office: 24043 Lyons Ave. Santa Clarita, CA 91321 Office: 805-497-3622

Awards Vitals Top 10™ Doctor 2014 Vitals Compassionate Doctor Award, 2013 Patients’ Choice, 2013-2011 Compassionate Doctor Recognition, 2012-2011

www.drmoza.com

AUGUST 2014 CTWMAG.COM

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MIND & SPIRIT

GROWING OLDER AND BETTER

FROM OY TO OM GROWING OLDER AND BETTER by Wayne M. Levine

CTW MAGAZINE AUGUST 2014

Being self-conscious is natural. But allowing it to cheat you from having the kinds of amazing nights you had when you were 20 or 30, is down right criminal.

OY! THAT WAS THE SOUND OF AGING IN MY FAMILY. A REFRAIN, I’M CERTAIN, HEARD OFTEN THESE DAYS THROUGHOUT THE CONEJO. Bending over. Oy! Dealing with your kids for the hundredth time over the same issue. Oy! Having to hear the same complaints from your aging parent, again and again. Oy! Being invited to an interesting or exciting event that may go past your bedtime. Oy! As we get older, and we’ve been around the block a few times, many of us tend to grow less tolerant, less physical, and less willing to be adventurous. Oy! That’s no way to grow older. As a 53-year-old, I’d guess I’m somewhere in the middle of the readership range for this splendid publication. I might have a little more wisdom than some, and a little less than others. But I know this: I feel younger now than I have in decades. So let me share some of the wisdom I’ve received from those wiser than me that has guided me to make positive changes as I’ve grown older.

STOP ACTING YOUR AGE When was the last time you went to a night club in Hollywood or downtown L.A. “Oh, that music is for the kids, not us.” Oy! To that I say, phooey! (that’s a word you old farts should know.) Being the only 50-year-olds in a sea of 20-somethings might not sound like your cup of tea. But once you focus on enjoying the music and

the dancing and your date, your age simply vanishes. Plus, being amidst that young energy is invigorating.

way,) boxing, and martial arts are all excellent ways to keep your body strong and your mind sharp.

Being self-conscious is natural. But allowing it to cheat you from having the kinds of amazing nights you had when you were 20 or 30, is down right criminal.

Some of you may be reluctant to jump in for fear of looking foolish when compared to those who’ve been at it for a while. Poppycock! (another good word for our aging sector.) This is your world, too. You have every right to explore and discover whenever it suits you. Once you start, you’ll never look back.

My wife and I have been those old folks in a sea of kids, even with our own kids. And I’m always amazed at how few of our contemporaries are there. “Don’t they realize what they’re missing,?” I always wonder. I guess not. Whether it’s a music festival, a trip to an amusement park, picking up a musical instrument for the first time, learning a new language, painting, or taking a class at a community college, doing now what you might have done when you were younger is one way to stay cool. And when was the last time you entertained the possibility of being cool?

USE YOUR BODY Use it or lose it. It’s easy to look around to see those who have chosen to lose it. But there are also so many good examples, especially in our area, of men and women who have chosen to get the most joy possible out of their bodies. Yoga, cycling, hiking, running, surfing (I just started to learn, by the

SEEK OUT HEALERS Whatever’s been ailing you, there are countless competent and innovative healers who just might have the solution for you. Nutritionists, chiropractors, Chinese medicine doctors, naturopaths, holistic dentists, healers who work with body, breath and energy, colon therapists, and more, both on and off the AMA grid, offer new and ancient ways to learn about your body, to nourish it, and to heal it. Don’t let your aches and pains convince you that your time as come and gone. Fight for your health and build a team to fight with you.

QUIT ASSUMING YOU KNOW The older we get the more closedminded many of us become. Been there done that. Well, maybe sometimes, but not always. AUGUST 2014 CTWMAG.COM

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MIND & SPIRIT

GROWING OLDER AND BETTER

I spend several hours a week with men who think they’re the smartest guys in the room. They really do. It’s funny. But just when they think they’ve got it figured out, invariably, some other dude makes a suggestion that upends everything that smart guy thought he had figured out. When you open up to others, reveal yourself and ask for help, you will be astonished by the wisdom you receive. Getting stuck in ruts is a terrible but avoidable trap for the maturing. Don’t get trapped!

B E S P O N TA N E O U S Speaking of ruts, avoid getting stuck in one by making spontaneity a part of who you are and a part of what your relationship is all about. It’s so easy to get comfortable on that wonderful couch or recliner. Once you have a routine you enjoy, it’s easy to stop being creative, romantic or adventurous. But it’s these equalities that keep us vital. Be daring. Suggest new stuff to do. Tear it out of the Sunday Times and go! Some of you may be afraid of hearing “NO” from your significant other. Well then, you just may have to go do it alone, first. If you want to make a change in your relationship, you’ll have to have a vision of what that relationship looks like, and then lead your partner down that path. Patience and commitment are key. Change can be very scary to some. But complacency can be deadly.

IMPROVE YOURSELF AND Y O U R R E L AT I O N S H I P S It’s all an inside job. How you show up to the world reflects how you feel physically, how satisfied you are with your choices, and how you feel about the person you are. That’s why it’s critical that you continue to improve on your efforts to be the best you can be. That means reading, counseling, retreats, podcasts, and whatever else inspires you

CTW MAGAZINE AUGUST 2014

and motivates you to take action, to learn, and to become happier and more patient with yourself, your partner and everyone else.

EMBRACE YOUR SPIRITUAL JOURNEY One of the true gifts of maturing, if you’re fortunate enough to take notice, is to see the spiritual underpinnings of everything around us. Whatever your religious or spiritual bent, spend more time in prayer, meditation or thoughtful contemplation. This work that brings you closer to your higher power is what will sustain you and guide you as you strive to be that healthier, vibrant, more loving and courageous adult. And perhaps you’ll be able to replace that Oy with a much healthier Om.

Wayne M. Levine, MA, is a men’s life coach and director of BetterMen Coaching in Agoura Hills. He teaches men to be the best men, fathers, husbands and leaders they can be through individual, couples and group coaching, both in office and via the phone. Wayne is author of the best-selling book, Hold On to Your N.U.T.s—The Relationship Manual for Men. To find out more, get a copy of Wayne’s book and register for the BetterMen Weekend Retreat at www. bettermencoaching.com.

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4353 Park Terrace Dr., Ste. 150 Westlake Village, CA 91361 AUGUST 2014 CTWMAG.COM

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BEYOND GREEN LIVING

YOUR SHORTCUT TO HEALTHY GOURMET MEALS

MY BEST SECRET

YOUR SHORTCUT TO HEALTHY GOURMET MEALS by Jan Tucker

CTW MAGAZINE AUGUST 2014

MOST OF US ARE AWARE THAT WHAT WE EAT IS A KEY TO ENABLING OUR BODIES TO FUNCTION OPTIMALLY IN MANY INTRICATE WAYS. WE KNOW THE IMPORTANCE OF FRUITS AND VEGETABLES IN OUR DIET, AVOIDING PROCESSED FOODS, CHOOSING ORGANIC ALTERNATIVES AND READING THE LABELS IN SEARCH OF ONLY PURE INGREDIENTS IN LITERALLY EVERYTHING WE PURCHASE—WHETHER IT’S FOR CONSUMPTION, APPLICATION ON OUR BODIES OR EVEN FOR THE TOOLS, EQUIPMENT AND ITEMS WE USE TO ACCOMPLISH OUR EVERYDAY TASKS. A great way I maintain my family’s health and ensure our food tastes marvelous is to prepare many of our meals using stainless steel pressure cookers (rather than Teflon, aluminum, or nonstick cookware, all of which harm our bodies and our environment).

The Advantages of Pressure Cooking There are so many advantages to pressure cookers, yet somehow they remain a mystery. When I mention pressure cooking, the reaction I often get is, “I remember my mother’s pressure cooker,”—and then the hand signals begin—“it had one of those little things on the top that rattled wildly when our dinner was done.” Today’s pressure cookers, along with everything else, have been dramatically improved by technology. No more rattling—and a lot more safety is built in.

Since your food is cooked quickly with pressure as opposed to heat alone, you are maintaining more vitamins and minerals in your meals. And since the pressure breaks down fibrous material, the first thing you’ll notice with meat and poultry is that it is far more tender with a pressure cooker than any other cooking method you will use at home. What’s even better is, the flavors blend much more quickly, so the taste is superb as soon as you cook it—no need to wait overnight for your spices and flavors to blend. The recipes are simple, but they really taste gourmet. Anyone can cook better this way. The best bonus for busy cooks is that a meal that takes you anywhere from 90 minutes to 2 hours to prepare the standard way can be ready in only 20 or 30 minutes. Once AUGUST 2014 CTWMAG.COM

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BEYOND GREEN LIVING

YOUR SHORTCUT TO HEALTHY GOURMET MEALS

your ingredients are assembled for a chicken dinner, for example, the pressure cooker only takes 10 short minutes to cook it! White rice takes 5 minutes and you can have your brown rice with veggie broth, spices and all in 12 minutes.

When the timer buzzes, it’s time to let the steam out and serve your meal. The steam isn’t all that hot. In my classes, I put my hand in the steam a little further away from the lid to show there’s nothing to fear. It’s no hotter than a facial sauna.

Think about it. If you can whip up a scrumptious meal that fast, how much healthier can your family eat on a regular basis? It’s been a life saver for me ever since I moved into my husband’s home and discovered an unused pressure cooker in his cupboard.

What Can You Cook?

How It Works

DID YOU KNOW...

THE DIRTY DOZEN According to EWG’s Dirty Dozen™ here is the 2014 list of produce that are high in several pesticides: apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, imported nectarines, cucumbers, cherry tomatoes, imported snap peas and potatoes. TWELVE GOOD REASONS TO BUY ORGANIC!

Source: www.ewg.org

CTW MAGAZINE AUGUST 2014

I had always wanted to try pressure cooking but it seemed intimidating. It’s so easy that I now teach pressure cooking classes to prove how great it is. If I want a new recipe, I google “pressure cooker” followed by the ingredients I want to use. There is never a shortage of recipes. Then I proceed to gather the ingredients according to the recipe and add them haphazardly to the cooker. I close the lid, lock it in place, and turn the pressure knob to low or high depending on what I’m cooking (some models only have one pressure setting). The recipe always advises you how to set your cooker. Rice and more tender items cook with low pressure. Meats and hearty dishes cook with high pressure. I then turn the burner to high to build up the pressure inside the cooker. When the pressure inside is high enough to pop up the pressure indicator on the handle, I turn the burner down to the lowest point that lets me maintain the pressure—just watching to make sure the indicator stays up. Then I set the timer. All of my chicken recipes cook for only 10 minutes.

You can cook almost any type of food in a pressure cooker: meat dishes, fish, poultry, vegetables, rice, sauces, soups, stews, desserts and more. I often have two or three cookers on the stove to cook my entrée and side dishes. You can even can foods using your pressure cooker. My two favorite pressure cooker recipes of all time are Chicken Piccata and Bouillabaisse. I never thought I could make Bouillabaisse, but mine is mouth-watering. And how long does it take? Ten minutes after the ingredients are in the cooker. Fagor pressure cookers are the highest quality for a reasonable price. I offer these on my website at www. whitelotusliving.com/green-ecosafe-cookware-c172.html. Call or email me if you need help selecting one for your needs. You can also find my favorite recipes by clicking the tab, “Beyond Green Blog” at the top of my site. Happy pressure cooking!

Jan Tucker is founder of White Lotus Living, whose vision is all about positive thinking, returning to basics, tuning in with nature, unifying the world with compassion, and through all these principles— ultimately—world transformation. It’s about truth. www.whitelotusliving.com is also a place for consumers to learn about and gain access to truly green, natural products.

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AUGUST 2014 CTWMAG.COM

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NUTRITION

SEXY SUPERFOODS

SEXY SUPERFOODS by Michele the Trainer

EVERYONE CAN BENEFIT BY ADDING SUPERFOODS TO THEIR LIFESTYLE. SUPERFOODS ARE DELICIOUS, NUTRIENT-RICH FOODS THAT CONTAIN ANTIOXIDANT PHYTOCHEMICALS. THEY ARE PLANT-BASED AND EASILY ASSIMILATED (ABSORBED) BY OUR BODIES. SUPERFOODS CAN IMPROVE THE WAY WE LOOK, FEEL AND PERFORM. LET’S TAKE A CLOSER LOOK AT THREE POPULAR SUPERFOODS: GREEN JUICE, KALE AND QUINOA.

CTW MAGAZINE AUGUST 2014

Why Superfoods? LOOK SUPER Superfoods give us a natural, healthy glow. They brighten our eyes and make our cheeks rosier. They can help us lose weight, too, because they are full of nutrients. The more satisfied we are with nutrition, the less likely we will be to overeat. The less we overeat the sexier we look and feel! Green Juice is the New Latte! Not all juice is a superfood. Storebought juice is not a superfood. Juice with sugar added is not a superfood. Processed juice is not a superfood. Juiced organic vegetables, including leafy greens, are considered a superfood because of their high nutrition. For example, a vegetable juice that includes organic green vegetables— like spinach or kale—and herbs such as parsley or cilantro—are considered a superfood. Juiced organic green leaves are super sources of nutrients! Organic fresh fruit juice is delicious and touts other antioxidant, electrolyte and hydration benefits; however for the superfood category we focus only on fresh, organic green juices that include leaves. Organic green juice that has been juiced the same day provides maximum benefits. Try several blends and decide which one is perfect for you. If you’re just starting out I recommend including a tiny bit of organic apple and enjoy it from a glass rather than plastic.

FEEL SUPER—ENERGY! When we take in a lot of nutrients and easily digest them, we aren’t bogged down like when we are digesting fried food or heavy meals. There is nothing sluggish about green juice. Adding organic green juice to your day can increase your energy and that might increase your libido, too! You can still eat some veggies at mealtime or snacks for your fiber intake. If you want to try it, just start with an organic cucumber, a bit of

organic celery and organic carrot or apple, and a squeeze of organic lemon juice. Kale Kale is a vegetable well known for its dark green or purple leaves. Popular favorites are the sturdy, peppery curly kale; the colorful, rose-like coolseason ornamental kale; and a big favorite—the darker, sweeter dinosaur kale often used in minestrone—also known as Tuscan or lacinato kale. Kale is from the Brassica oleracea, acephala group, which is cruciferous—related to collard greens, broccoli, cauliflower and Brussels sprouts. Nutritionally the Brassica family is a source of high levels of glucobrassicin, a type of glucosinolate which produces detox-activating isothiocyanates. Among others, the phytochemical indole-3-carbinol is gaining significant press for its anticancer potential. Kale also boasts high levels of vitamin K, calcium, vitamin A and too many other nutrients to list. Kale is a low calorie superstar for high nutrition. It is a favorite vegetable internationally, featured in many traditional soups, stews and of course green juices. You may have heard about the popular kale chips, a potato chip substitute, which is surprisingly delicious and nutritious. I love kale in sexy salads, soups and steamed. Here is one of my favorite recipes for you: Michele the Trainer’s Prevail with Kale!!! Organic Kale Salad adapted from “Michele the Trainer’s Top Twenty Secrets to Make a Boring Salad Sexy” • Organic kale, 1-2 bunches, de-stemmed and finely chopped • Organic raw Bariani olive oil • Organic lemon juice • Organic raw fresh garlic (optional: squeezed or finely minced) • Celtic sea salt, fine ground • Organic carrot, shredded • Organic red bell pepper, thinly sliced • Organic Haas avocado Prepare the kale by removing the AUGUST 2014 CTWMAG.COM

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FITNESS

SEXY SUPERFOOD

stems. Chop it finely and place it into a large zippered plastic bag. Add 1-2 tablespoon olive oil, at least 2 tablespoons lemon juice, garlic and 1 teaspoon Celtic sea salt (adjust all amounts to taste if desired), then close the bag and massage the kale through the bag so the dressing breaks down the leaves a bit. Remove your salad from zippered bag, drain, and then add and toss with shredded carrot, thinly sliced red bell pepper and slices of avocado. Prevail with Kale on a Trail! Fold your salad right back into that marinade bag and take it to go. You can also add chopped organic raw olives, raw hemp seeds, raw slivered almonds and/or raisins.

related to species such as beetroots and spinach. Quinoa comes from the pre-Columbian Andean civilizations. Like amaranth, if we had the green leaves, we could eat them too. Plant protein and high levels of all nine amino acids and calcium qualify quinoa for superfood status. It is also high in digestible fiber. Because it’s easy to digest and germinate, it’s being considered as a superfood for space by NASA. Michele the Trainer’s Indian Quinoa Pilaf • 2 cups organic quinoa (use red quinoa if desired) • 4 cups filtered water or organic (no fat) vegetable broth • 1 teaspoon organic turmeric • 1 teaspoon Celtic sea salt

Quinoa Quinoa seems like a cereal but it’s not. It is a high-protein, gluten-free grain crop grown for its edible seed. A species of goosefoot (Chenopodium), it’s

Rinse and cook the quinoa with the turmeric and Celtic sea salt in water. Drain if necessary, cool, then add: • ½ bunch organic chopped parsley

• ½ bunch organic chopped cilantro • ½ - 1 cup organic raw pistachios, chopped Options: • 1 tablespoon organic green onions or chives chopped really, really small • Organic chopped tomato • 1 tablespoon organic savory mint, chopped really small Celtic sea salt to taste. Serve with organic lime wedge so you can squeeze the lime on the quinoa before eating. Ann Castle, CTW Editor, loves kale and quinoa as superfoods. She says, “I eat kale salads all the time and mix acorn squash chunks, kale, zucchini and turmeric into quinoa—yum!”

SUPER FUEL Fuel your life and workout with superfoods for super-fueled performance. I fuel my workouts with organic greens and superfoods. Try it and feel the difference in your performance and endurance.

“Professionial chef, mother of two boys. Very Active, on my feet all the time; runner, hiker. If it wasn’t for Dr.K’s procedure I would have never had my bunions done.” Jessica M.

CTW MAGAZINE AUGUST 2014

Michele the Trainer is your wellness expert, motivational and wellness Speaker, published author, concierge celebrity personal trainer, voted best fitness trainer Los Angeles Daily News 2013/2014. Michele’s success losing 165 pounds holistically and keeping it off since 1998 is very inspirational. Reach her at 877.409.1758, www.michelethetrainer.com, www.michelethetrainerwellness.com, www.engineeringwellness.com

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