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Recent News and Articles on the Keywords: food nutrition + nutritionist explains + nutrition  Related to the article below (Last Update: 5/5/2008)

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Source: Google Scholar

Nutritionist explains how to listen to food

TERESA J. FARNEY Staff food columnist
THE GAZETTE
October 30, 2007 - 10:15PM

What you are about to read might sound a little unusual. But trust that the source is a professional who puts great thought into her advice.

 
Vivian Rice is a local nutritionist who was trained as a nurse and started following the doctrine of N.W. Walker, a practitioner of a raw vegetarian diet and author of several books about nutrition. She has owned Wild Rice Nutrition in Colorado Springs for more than 40 years, and a few times a year, she gives classes on holistic and nutritional topics.

When I attended her “Celebrating the Autumn Equinox” in September, my eyebrows shot up when I heard her say such offbeat things as: “You need to listen to grasses you might want to eat in order to hear if they are laughing.”

What gives? Consider that she’s someone who thinks we need to tune into the natural world around us. She believes, for example, that the first thing we need to do in fall is gather food — “and always say a prayer before gathering.” She stresses that when we gather and preserve plants, we must do it in a spiritual manner. And that involves mindfulness.

“It’s important for the plants to read our minds because they are happy to feed us,” she said. “For instance, I once sat and listened to three varieties of grasses to hear which one was laughing. That would be the one to eat.”

As for preparing peaches for freezing, one might think of blanching them first.

“Oh, no — don’t blanch! I don’t want to hurt them,” she said.

Still shaking your head? The following advice might be easier to swallow.

When it comes to preserving the fall harvest, she’d rather dehydrate or freeze the food. “I don’t can because it takes too long.”
To prepare peaches for freezing, she first washes and peels them. Then, to keep them from turning, she slices them directly into a quart of water with 2 teaspoons of fresh lemon juice.

Rice also had a few things to say about colds and flu.

“If you have a cold, it’s probably caused by something you’ve eaten or drank. So lighten up on the food and have lots of green liquid.”

Her theory is to starve a cold and drown a fever. “Go with a liquid diet — green soups that have chard, spinach, broccoli blossoms, celery, onion, garlic, green beans or kale,” she said. The green soup should be puréed so the body doesn’t have to use extra energy to break down the fibers.

Speaking of fiber, Rice believes the reason so many people have trouble digesting wheat is because growing methods have changed.

She served us a delicious chicken sandwich on Ezekiel 4:9 Sprouted Grain Bread, available at health-food stores.

We started the lunch with a bowl of cold-fighting Quinoa Soup (recipe follows). She also gave us a recipe for a cold antidote to use at the onset of symptoms. It’s a cocktail of mega doses of vitamins, but it would be best to consult with her for the correct combinations and doses.

You can meet her at her “Celebrating the Winter Solstice” class, 10 a.m.-3 p.m. Nov. 17. (It will be in a private home and you will be given the address when you register.) The class will cover seasonal-illness prevention, how to deal with pneumonia, and preparation of frozen foods. The class includes menus, recipes and handouts about exercise and probiotics. The lunch will be made mostly of raw foods. Cost is $45 per person. Call 635-5596 to make reservations or for an appointment for nutrition consultation.

Teresa J. Farney’s column appears Wednesdays. Call her at 636-0271.

QUINOA SOUP
Yield: 8 servings

2 tablespoons olive oil
1/2 cup each chopped carrots, celery and onions
1/2 cup chopped red potatoes
1/2 cup chopped fennel
2 cups water
3 cups chicken stock
3/4 cup quinoa, rinsed
2 cups cooked, diced chicken
1/2 cup chopped Italian parsley
2 cloves garlic, chopped
Salt and pepper to taste

Procedure:
1. In large saucepan, heat oil over medi um-high heat. Add vegetables, sauté about 5 minutes, or until they start to brown.

2. Stir in water and stock and bring to boil. Stir in quinoa, chicken, parsley garlic. Cover, reduce heat to low and cook 20 minutes.

Nutrition data per 1-cup serving: Calories 193.2 (39.5 percent from fat); fat 8.5 g (sat 1.7 g, mono 4.2 g, poly 1.6 g); protein 13.2 g; carbohydrates 16 g; fiber 1.91 g; cholesterol 32.2 mg; sodium 548.3 mg; calcium 33.8 mg.

Source: Vivian Rice of Wild Rice Nutrition
 
 
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