A Short Guide to PrimaFoodie-Approved Alternative Sweeteners

Reducing sugar is one of the hardest nutritional feats. For starters, we’re chemically wired to crave it. Continued research shows that sugar is as addictive—if not more addictive—than cocaine. Added to this is the hard fact that sugar is everywhere. Literally everywhere. It’s added to processed foods like sauces, condiments, packaged snacks, and drinks, and it’s naturally found in whole foods, including vegetables, fruits, and grains.

This all may sound overwhelming. In many ways, sugar is the substance that haunts us. But we can have agency over it—and this starts with rethinking how we sweeten our foods. A healthy start is to stop using any processed sugars, which include refined table sugars and sweeteners. These have a higher glycemic index that can cause our blood sugars to spike. (Processed sugars are also linked to inflammation and decreased immunity.)

On the contrary, there are some natural substances that lend a sweetness to foods and offer a healthier alternative to the ubiquitous white crystals. (Some also offer small amounts of beneficial nutrients.) Here are our seven PrimaFoodie favorite alternatives to conventional processed sugar.

Date Syrup

Date syrup is made by boiling down dates and straining them. The result is a thick, sweet syrup that’s perfect for desserts, drizzled on fruit, or even added to sauces. Dates provide a substantial amount of essential potassium, as well as vitamin B6, magnesium, and iron. 

PrimaFoodie Pick: Joolie’s Organic Medjool Date Syrup

Maple Syrup

It seems that maple syrup is finally getting the culinary attention it deserves. This mineral-rich liquid, which is made from concentrating the sap from the Sugar Maple Tree, is as excellent weaved into dressings and sauces as it is drizzled on pancakes and into desserts. When purchasing maple syrup make sure it is pure (there are many fake options on the shelves).

PrimaFoodie Pick: Butternut Mountain Farm Organic Maple Syrup and Coombs Family Farms Organic Maple Syrup

Coconut Nectar

The coconut palm tree flower releases a sweet sap via its flowers, which is then boiled down and turned into a thicker syrup that is rich in potassium, zinc, iron, and B vitamins. 

PrimaFoodie Pick: Coconut Secret Coconut Nectar

Coconut Sugar (also called Coconut Palm Sugar)

The next iteration of coconut nectar, coconut sugar comes from the coconut palm tree flowers. The sweet sap is boiled down, made into a syrup, and then dried and crystallized to form granules.  

PrimaFoodie Pick: Madhava Foods Coconut Sugar

Stevia

Native to Brazil and Paraguay, the stevia plant grows green leaves that are naturally sweet. Cultivators harvest and dry the leaves and then steep them in hot water to extract the steviol glycosides, which are the sweetest components. This is then usually made into a liquid or powder. Stevia does not impact the body’s blood sugar levels like sugar does. Because it is substantially sweeter than sugar, it can be cloying for some. We find Stevia best used for baking. It can fall victim to high amounts of processing, so always look for one that is pure and labeled organic and fair-trade certified.

PrimaFoodie Pick: Pyure Organic All-Purpose Stevia

Monk Fruit

Derived from the Asian siraitia grosvenorii plant, monk fruit is a versatile sweetener for baking or adding sweetness to sauces and dressings. It can be compared to stevia, mainly because it is naturally much sweeter than sugar and also doesn’t impact the body’s natural blood sugar levels. Monk fruit sweeteners haven’t been studied as much as other sweeteners, therefore it is important to treat them as alternatives to real, whole food and to use them occasionally in small amounts. Look for one that is processed in the purest way, without dextrose and other additives.

PrimaFoodie Pick: Lakanto Monk Fruit Sweetener

Honey

There's a good reason why honey is like liquid gold. This natural substance made from hardworking honeybees boasts numerous health properties including antioxidants and minerals (such as calcium, copper, iron, zinc, and more). It’s also varied in flavor depending on the type of nectar the bees extract. When choosing a honey, always look for raw and unfiltered varieties that ideally come from a local beekeeper. 

PrimaFoodie Pick: Check out all our favorites here.

PrimaFoodie Editor’s Note: While these seven alternative sweeteners do provide better options over conventional processed sugar, it is still important to consume these in moderation.

A Look at Regenerative Agriculture—and 3 Reasons Why It Matters for Everyone

For the past several decades, agricultural research has presented a startling trend: The nutrition content of the fruits and vegetables we grow in the US has been declining. Vitamins, proteins, and minerals have dropped—in some crops by approximately 50 percent since the 1950s.

The reasons for this point to the way we grow and cultivate fruits and vegetables today. Industrialized farming is extractive and harmful. These methods put an emphasis on higher yields, which fuels the use of toxic chemicals and the implementation of other egregious practices. The consequences of this is great suffering. The Earth’s soil is becoming more and more depleted (resulting in greater carbon dioxide levels in the air). Our fruits and vegetables are lacking nutrients. And humanity’s health is suffering.

Farmer Lee Jones sees—and lives—part of the solution. The head farmer at The Chef’s Garden, his family farm in Ohio, Farmer (as he’s called) practices regenerative agriculture, a method of farming that works to honor the Earth, rebuild soil and biodiversity, and reverse the detriments of climate change. Rather than solely extracting from the land, regenerative farming is about “rebuilding, regrowth, and rebirth,” as Farmer puts it, so that all stakeholders—people, animals, and planet—are honored. It focuses on “healthy soil, healthy vegetables, healthy people, healthy environment,” he says.

But again, this is only part of the solution. The other (arguably just as critical) part focuses on us: Consumers need to create the demand for regenerative farming and the produce it yields. The following points provide a jolt of awareness to get us all supporting better practices.

3 Reasons to Support Regenerative Agriculture

1. This method can rebuild the nutrients in our fruits and vegetables. Farmer’s work at The Chef’s Garden is proof. “What we’re seeing is nutrient levels of 300 to 500 times higher than the USDA average,” he says of his and his family’s yields.

2. Our health depends on it. “We produce food cheaper than any other country in the world yet we have the highest healthcare [costs],” says farmer. By continuing to support industrialized farming methods we are continuing to deprive ourselves of clean, nutrient-dense food, which puts our immunity and health at risk. 

3. The flavor and taste of our food will improve. Research shows that over the last 50-plus years, consumers’ satisfaction from fruits and vegetables have plummeted because of a decline in taste and texture. Regenerative methods will not only bolster nutrient content; it will bring the sweetness and snap back to fresh peas and the juiciness to just-picked tomatoes.

As Farmer says, “we didn’t get into this mess overnight and we’re not going to fix it overnight. What we can do is educate ourselves, share our knowledge, and “get out to the farmers markets” and support the farmers and efforts that are working in the right direction. 

Let’s all create the demand.  

The Life-Shifting Potential of a 'Mindset Detox': A Conversation with Coach Keren Eldad

We’re aware of the toxins that can build up in our bodies, say from eating lots of refined sugar or processed foods. We also know about the havoc this can wreak on our health. What many of us tend to overlook, however, is how our minds are also susceptible to toxicity. “Our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts,” says certified career and executive coach, Keren Eldad (whom we and her legions of fans call ‘Coach Keren.’)

Nagging and harsh narratives that play out in our heads, like I’m not good enough or I will never be successful are what Coach Keren calls “junk food thoughts.” They may seem banal, but their impact is harsh—and they can get in our way of living a truly authentic and happy life.

Enter ‘The Mindset Detox,’ Coach Keren’s brilliant strategy for freeing ourselves from toxic thoughts. It’s accessible to everyone and—as she outlines in conversation with Nichole here—an incredible antidote to overwhelm and unhappiness.

A Conversation with Coach Keren Eldad

What is ‘The Mindset Detox’ and why is it important?

The Mindset Detox is simple, and so important and relevant for everyone. The reason why a mindset—the established set of attitudes held by someone—“detox” is critical to most is because most people need one. Most people are feeling stressed, stuck, and just feeling like they are not living to the fullness of their potential. The latest Gallup poll and American Psychological Association figures consistently show that north of 60 percent of U.S. adults are feeling daily stress and worry, and this is just one area in which most of us could use a bit of a “cleanse” (to borrow from detox terminology).

We hear a lot about detoxing the body; about how there are chemicals in food that can be harmful, how pesticides can affect us, and how bacteria can build up in our systems. We hear about the perils of gluten, and sugar, and caffeine, and we are aware that the consumption of these can fill our bodies with harmful toxins, which can cause us to feel bad, or to at least not be in optimal health. Many of us are also aware that in order to alleviate the results of toxin buildup, many experts recommend a deep cleansing to help rid those toxins, and get you feeling better. 

My theory is that in the same way, our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts. Junk food thoughts, like I can’t get well, I won’t forgive this person, there isn’t enough time to catch up, and everyone else is doing so much better than me. If this rings true or familiar with anyone out there reading this, I believe the solution (or at least, the beginning of the solution) is The Mindset Detox.

Specifically, you may want to work your way out of the five most common negative patterns of thought that I have seen, as a certified coach and as a suicide counselor with CTL, towards undoing them and getting past them. These “toxic five,” based on my work with over 500 top-tier leaders and my years of experience as a crisis and suicide counselor are judgment, insecurity (self-judgment), negativity, blame and resentment, and impatience.

What is the best way to go about The Mindset Detox? Where do we start?

The best way to START is to recognize that we are not entirely happy. This is very hard to admit – but just as any search for a cleanse or cure begins in the body, it must start with the awareness of what does not feel so good. When we can identify that there are anxious thoughts we could live without, that guilt plagues us, or that we constantly compare ourselves to other people, or that we tend to blame others in moments of stress – we can also begin to target these and begin to do the work to unwind our mindsets from these patterns. In other words – to detox.

This depends on two things: 1. Admitting that you do not feel 100 percent great all the time, that you do not “have it all together,” that you do not know everything and that you could use some help or work on learning something new around here, and 2. Being able to welcome some uncertainty and discomfort into your life for a brief period while you go through your detox. Just as for most people (if they are anything like me) a cleanse is a shift that requires some effort and discomfort, same thing goes for a mindset detox. We have to relinquish old, habitual patterns of thought that will not just roll over and die. It will require a period of internal work. The good news is, with a great coach and excellent support system, this goes easier. In fact, you may even enjoy the learnings and the process of tackling and detoxing from each of the aforementioned five.

What are some ways to identify toxic thoughts?

It’s pretty easy to identify them but clearing them out is an entirely different matter. I am not too sure a clearing out of brain space is possible, at least not entirely, but a shift in focus IS–and that is what a detox is about.

Let’s begin with identification. I’m fairly certain, as I speak to people day in and day out about thoughts that trouble them, thoughts that scare them and thoughts that seem to feel heavy, that most people know what I’m talking about and can identify these very readily. But let me get specific here to give you some examples: When we dwell on how somebody hurt us or how something set us off our course. 

When we make constant comparisons, dwell on blame, harp on and on about how we never get ahead, on how we have been at this company for so long but don’t think we are being appreciated or are getting anywhere, and even on how terrible 2020 was – we are thinking toxic thoughts. If we let such thoughts linger without check, they will infect our entire lives, affect our attitude and self-image, and they will become a part of who we are. 

Like me, you probably know people who have let their toxic thoughts run away with them. They are bitter, cynical, sour, constantly complaining, stressed, anxious. They are probably also stuck in a negative rut–perhaps in a bad relationship, or perennially single, perhaps constantly in debt or going from job to job, and so on. Why is that? It’s because they let those thoughts take root. By now, their negative—or toxic–patterns of thinking - have not only become who they are, but self-fulfilling prophecies. 

And if you are honest, you probably also identify some such thoughts in YOU. These thoughts come to us all. What is of extraordinary value is our ability to identify them, our willingness to experience or sit with them, and our desire to learn how to focus our mind more on what we DO want to think than on what we DO NOT want to think. This is the work of the detox.

How can we start to shift our focus?

To unpack all patterns of toxic or negative thought would be too elaborate here, but let me begin to help you shift your focus from a negative thought with my number one favorite mindset-shifting exercise. I call it the Pause Principle. Here is how it works:

Every time you hit an obstacle or challenge from now on, I want you to do this: DO NOTHING. Literally hit pause. In this moment, take three steps: 

1. Turn Inward. Recognize your reaction is the real enemy. Getting defensive, angry, jumping to conclusions–these are the actual problems. The tip off will be negative emotion. Stop yourself right there. 

2. Question. Ask yourself: “Is what I see or how I see it the absolute truth? Is this the full story?” If not -get curious. 

3. Reframe. Ask yourself: “How can I see this as an opportunity?”

What is an example of a moment when you have integrated this into your life?

A couple of years ago, I was seated on a flight from Miami to NYC, next to my friend-Latin American TV host Lili Estefan. We sat, we chatted, we drank wine. I was on top of the world. Then, that terrible thing happened. The one that sets us all off – even normally calm people: The plane got grounded, and we were asked to get off the plane. 

This truly incurred my wrath, first because I thought I would be late getting home, and mostly because I was in first class, and sitting next to a celebrity. But as we disembarked, I did that PAUSE in my head. 

In the pause–I first noted to myself that freaking out would not be a good reaction. To wit, as we walked back into the airport, I saw this lady totally take it out on a receptionist who couldn’t do anything for her. She was the problem. Next, I asked myself if the grounding was really so bad. As a stereotypically Jewish person, that was very easy for me to do, because I’ve had a lifetime of training for disasters. So, I conjured them up. I thought- who knows – we might have crashed? Maybe something was wrong with the plane? Maybe the pilot is going through a breakup and isn’t fit to fly?

And finally – in a pause that literally took about 17 seconds, I turned it around and instantly saw the opportunity. I mean, HELLO?  I was in the Miami airport, with a South American superstar. Lili and I turned that very long delay into an adventure. We ran around the airport in one of those golf carts making Instagram movies, and delighting not only everyone around us – but ourselves, too. We had dinner. It was fun. 

The bottom line is that though we did fly coach home, and we did get in late, we got a great story out of it. Plus, my IG following tripled that night, and I got three new clients in South America. 

How do you get out of feeling down and out when nothing seems to be going your way?

What you describe is a conflation of the toxic five. Feeling “stuck,” or “down” with general malaise is seldom only about insecurity or impatience. It’s more of a cluster of feelings. I think what this question is about to address is the feeling many people out there have, which is that they are stuck, or down. It’s like a nagging dissatisfaction.

If so, then I will assume that these people want motivation, and have heard all the advice on how to get motivated and even though they really want to move ahead, they just feel that they...can’t. If so – HOW does one get out of this and into the next level?

The first thing I can say to this is that I understand, and that I know how hard this state is. I remember being stuck myself–way back when I was considering getting divorced, or when I just couldn’t find the wherewithal to start my own business, or when my first business shut down, or when both my cats died in 2015 and I found myself having to start all over at the age of 36.

I mention these times in my life because I want anyone out there to know that they are not alone, and can get over any period of challenge or stagnation, no matter how prolonged. The way out is through the recognition of two useful perspectives:

1. That you are not actually stuck. What is actually happening is that you are committed to certain patterns of behavior because they’ve helped you in the past. Now, if you are feeling stuck,then those behaviors have become more harmful than helpful. But if you understand that the reason why you can’t move forward is because you keep applying old formulas to a new level in your life, maybe you will embrace what you hear here today–because I will give you the new formula you can try in order to get new results. 

2. That you are VERY powerful and CAN move forward if you want to. For those out there who are “stuck,” or feeling “down:” I would like to remind you of who you are. You are pure potential. You are a magnificent being with a LOT to offer. If you are stuck, you may have forgotten this. Take a second to remember who you are right now. You are not small. You are not meant to be small. Similarly, you will not be stuck forever. Figure out what’s missing in your life. What aren’t you doing or what are you doing too much of that’s causing you to feel so stuck?

To move forward, you will specifically need to embrace these two perspectives. You will also need let go of three things:

1. the past,

2. any blame towards yourself or others, and of course

3. caring what anyone thinks about your upcoming transformation because you will 100 percent fail. That’s just how life works.

To begin to embody these principles and move forward, listen to the stories in your head. What are you telling yourself about what happened to you in the past? Does it involve blame, shame and regret? Does it involve judgment? AUDIT your stories for the toxic five.

If you identify any of the toxic five (and you likely will), ask yourself why you are stuck on these stories and what you can do to live with them, accept them, and move forward. You can't undo what has brought you here, but you can choose to find peace and to make it useful to you, which will allow you to see your reality in new ways and feel freer to change your attitude. All this takes is work and the earnest desire to grow.

Personally, I did this work just because I was so sick of being that person who whines all the time. Way back when, I had stories too–one to explain each of my problems. They kept me justifying why I was in a crappy marriage, why I didn’t like my job but really couldn’t start my own company, why I couldn’t afford vacation, and whatever else I was denying myself. 

As Rumi said, you were born with greatness. Once you realize this, and really receive it in your heart (it’s ok to mull it over; realizing you are awesome takes time) the rest, the “mindset detox” itself, is peanuts.

What are your top tips for daily mindset resets?

I have only three tips and I live by them:

1. Meditate every day for 15 minutes and read as much uplifting content as you can, for 30 minutes, every day. Happy minds begin and end with what you feed them

2. Two epic daily writing practices: A. Write to do lists each morning and watch your time and energy expenditure. You are not a machine, do not live like one; B. Write three things you appreciate each day in a gratitude journal. It will change your focus, which will change your life.

3. Curate and hang out with people who are awesome, happy and rooting for your rise. Nobody, and I mean NOBODY, can do this alone.

For more of Coach Keren’s Mindset Detox tips, watch her IG Live conversation with Nichole HERE.

We Need to Dismantle and Recreate the American Food Industry

The lack of transparency about how our food is grown and distributed, and the corrupt politics that have come to rule our most basic needs, impacts all of us. In the US, transparency and truth have been taken over by profit and monopolization, pushing two vital things that we need to thrive—clean water and nutritious food—further away from our reach. 

We need to be talking about this. If we don’t scrutinize it, we may not see it clearly in our day-to-day lives, but the issue will worsen. Some may not want to examine the facts. There’s too much to worry about in the world. Why can’t we simply trust that the food presented on the shelves in our local market is the best for us? I hear this, and I understand. But still: We cannot look away.

My advocacy for accessibility and transparency in food was born out of several things. My heath journey was the first catalyst. I have struggled with various autoimmune conditions throughout the majority of my life. I haven’t been taken seriously by conventional doctors when I broached taking a more holistic path. I’ve been brushed off by colleagues and friends, quickly told to try this prescription or avoid this ingredient. These obstacles prompted me to charter my own course; to educate myself in various protocols and disciplines to rid my system of toxins and nourish my body.

As I began to heal and to see the vitality that can come from eating a nutrient-rich diet that complements my constitutional needs, I faced a dichotomy. On one hand, I was empowered. Food really is medicine, and it is both the root cause and answer to so many health-related issues. This is incredible. On the other hand, nutritious food, and the information surrounding it, is not ubiquitous. So often, it is inaccessible, and a privilege. To make matters worse, our food system uses certain marketing tactics that make certain food appear to be healthier than they truly are. This is wrong.

This injustice became even more glaring when I became a mother. As any mother is, the health of my child became paramount. How can I ensure that the food my daughter eats isn’t going to hurt her? I can lead by example and teach her how to source and cook quality foods. I can embolden her to make the best choices for herself. To read food labels and follow her instinct. I can teach her to be a self-empowered, discerning consumer. But what about the larger world? What can I do about a food industry that cares more for corporate special interests than her health? Why do I need to worry about her being exposed to cancer-causing chemicals that are legally added to foods? How is this even allowed in this country?

In the US, large corporations have a chokehold on the very systems that are meant to protect us. We have this big ominous organization, the FDA, that is supposed to be looking out for us. The FDA approves certain foods and food-like substances, stating they are “safe” to claim space on our plates and in our bodies. What this does is give us a false sense of security. We think: This is FDA-approved, so it must be okay.

In truth, that is not the case. The FDA, and the entire food industry, is manipulated by the organizations with the most money and that have the most invested interest.  Look at any conventional brand, and the chances are great that it is owned or controlled by one of the large corporations, like Tyson. These corporations are more focused on profit than health, therefore they employ practices that cut costs and push large amounts of product into production. This is seen in the vast amounts of large-scale monoculture farming (like corn and soy), confined animal feeding systems, and the constant use of chemical fertilizers and antibiotics. All of these practices, and the many others, are bad for our health and planet.

Furthermore, the majority of the large-scale, corporate crops grown in the US are considered to be “commodity crops,” that are quickly turned into mass-produced, mass-marketed processed foods. How is that justified? How do we rationalize that in our minds?

Where it gets even more maddening (and scary), is when we look at other nations. During my international travels, I’ve researched the local food systems and talked to local farmers and chefs. The deplorable practices allowed in the US are often a distant concept across another border. What we pay a premium for here in the US—grass-fed, free-range, pesticide-free, organic, fresh—is the default in other countries.The European Nation is stricter with labeling. In the US, shelves are filled with food products covered in misleading food labels with meaningless buzzwords like “natural” and “made with organic ingredients.” The EU allows no such manipulation. Items can be labeled organic only if they are, in fact, 95 to 100 percent organic. Any shrewd claims are not allowed. 

The corruption woven through our food system is one of the most immediate threats to our health and planet today—and it extends to every part of our lives. This is why I want to unravel why it matters to care about the whole food system—on a national and global scale—just as much as it matters to care about what comes into our homes and onto our plates. We need to fight for transparency so we can make more informed choices in our day-to-day lives.

Using our voices, time, and dollars to expose the corrupt food industry can have an immediate effect that national politics cannot replicate. We are living during a time of global uncertainty and immense challenges and changes. When we fight as a team, we can galvanize efforts that are much stronger than going it alone. Today, tomorrow, and every day we can take actions—small and large—to participate in and protect the health of ourselves, our families, and our community. 

This can start on our plates.  

xPrimaFoodie

Why We Need to Talk about Our Food System: A Conversation with Dr. Robin Currey

To say there were learnings from Nichole’s recent conversation with Dr. Robin Currey would be a massive understatement. Our minds were stretched.

Dr. Currey, who is an ethnoecologist specializing in small-scale agricultural systems, teaches resilient sustainable communities and foods systems at Prescott College. Across the globe, she’s advised about the dire need for us to consider the small and big pictures about how our food is grown, distributed, and consumed. She also clarifies the often-misunderstood question of: What does a “sustainable” food system mean today? In essence, it encompasses “everything that has to do with keeping us nourished,” says Dr. Currey. “Anyone can eat, but the nourishment in terms of the kinds of foods that are going to help support our wellness, own individual health and wellness, in addition to the health of the planet[…] that’s what we’re looking at.”

Dr. Currey’s area of expertise is the raison d'être of PrimaFoodie. When Nichole set out to shift the tide of food awareness and clean eating, her motivation touched far beyond our plates. She wanted to reveal the layers of why there are such disparities when it comes to nutritional food access, how we can make clean eating equitable and accessible, and where we can start to make the system just—so it works to nourish every person. Her talk with Dr. Currey spotlights all of this.

We invite you to give their conversation a watch. We’d love to hear your biggest takeaways (send us a note on Instagram). Dr. Currey gives us much to consider, a lot of which is hard to face (particularly about the injustice issues surrounding the distribution channels of our food), but the upside is that we can all take part in making the system better—starting in our own homes. Every action counts.  As Dr. Currey says, we get focused on the specific foods that we eat “that we forget how all the different pieces work together.”

4 Women Advocating for Equity and Inclusivity in Clean Eating

Advocacy has endless means of expression—and one of our favorites is food. Think of the ideas spawned, cultures honored, and barriers broken in the kitchen and at the table. It’s incredible. We’re honored by the bold leaders in the food world who are fighting for inclusivity and equity. This week, we wanted to shed light on four women doing just this. Varied in their approach but united by their goal, these women are working to make the table longer to ensure that every person always has a seat.

Julia Turshen

 Julia Turshen contains multitudes. She is an incredible inspiration in the kitchen. Her cookbooks, including her latest, Simply Julia, thoughtfully outline recipes that are accessible and comforting, and somehow always manage to satiate everyone. She is also a fierce advocate for the BIPOC, female identifying, and queer communities. As founder of Equity at the Table, a digital resource that corrals gender nonconforming chefs, cooks, and restauranteurs, she fights to end the blatant sexism and racial injustices that have long plagued the food world.

Michelle Obama

When she was First Lady, Michelle Obama campaigned for healthier foods in schools across America, food labeling transparency, and ways to get kids to exercising more. Years after her time in the White House she’s still fighting. This month, the former First Lady unveils her latest project, Waffles + Mochi, a Netflix children’s special that explores the curious world of ingredients and food. We admire her courage to educate the younger generations to not only eat more healthily, but to make inclusivity paramount in the kitchen.

Hawa Hassan

 In 1993, right in the midst of the Somalia civil war, Hawa Hassan was sent by her mother to leave her worn-torn country and move to Seattle with a group of refugees. Her mother did this so Hassan could be safe. Hassan was seven at the time, and she didn’t see anyone from her family until fifteen years later. Since she has grown to become a lauded chef who honors her Somali heritage and her mother’s courage in her cooking and line of Somali foods, Basbaas. She also tells the narratives of other African women in her recent cookbook, In Bibi’s Kitchen. In all her work, Hassan uses food to perpetuate traditions that many refugees often lose. 

Larayia Gaston

Eating organic and clean should be an option for all, not just those with the means. This is the mission of food activist LaRayia Gaston. At her tiny-but-mighty plant-based bodega and lunch spot in LA’s Koreatown, Gaston serves up fresh kale salads and homemade soups all under $10 (many under $5) to ensure customers of all means can afford them. The idea spawned from Gaston’s ‘Lunch on Me’ initiative that feeds vegan meals to those facing homelessness in LA. In everything she does, Gaston seeks to break the barriers that ban too many people from getting the nourishment and empowerment they need to thrive.  

Rethinking Our School Meal Programs

In the US, we count on schools to provide accessible, nutritious meals for our kids. In many cases, the meals children eat at school account for half of their caloric intake each day. For children living in income households that face food insecurity, school meals are seen as “a nutritional safety net.”  This underscores two critical things: the role school lunches play in a child’s health and development, and our need—as parents and guardians—to ensure the food served is nutritious and accessible.

We can do better with our children. I believe there is a healthier approach within reach, if we’re willing to move away from the entrenched norms, buck the system, and start from scratch.

The Healthiest Head Start

Before looking at the solutions, it’s important to see school lunches for what they are. Many see the meals provided to children as a given in exchange for paying taxes or tuition. But what is the quality? Research over the past two decades shows that cafeteria meals to be high in sodium and processed foods, which means they fall short of feeding our children in the most life-affirming ways possible. It’s important to note that children are in an unfair position. Obesity affects approximately 13.7 million children and adolescents ages 2-19 in the US, and its prevalence is greatly affected by socioeconomic status. 

While various pieces of legislation have passed to ensure children receive higher quality meals with more vegetables (a great deal of effort was made by First Lady Michelle Obama), these intentions still fall short, which means it can’t be left to our government to solve the issue. We need to step in.

A High-Profile Advocate Kick-Starts the Conversation

You may remember Jamie Oliver’s Food Revolution, the series that chronicled the celebrity British chef’s campaign to take on heart disease, diabetes, and other weight-related diseases in the US and UK by starting with the way our kids eat. In Season 1, which aired in 2010, Oliver focused his efforts on Huntington, West Virginia, statistically one of the unhealthiest cities in the US. The popular chef and health campaigner sought to make strides in the school meal systems in West Virginia, changing minds and transforming menus in a predominantly feel-good experiment in rural America. 

In its second season in 2011, Oliver brought his crusade to Los Angeles, home to the second largest school system in the country. Unlike In West Virginia, here he faced pushback. The Los Angeles Unified School District board of education refused to allow Oliver to film in schools and his subsequent attempts to circumvent their decisions in creative ways. The Los Angeles Times reported the drama centered around school district officials’ fears that the series wouldn’t paint the districts’ prior efforts in a positive light. As quoted in the article, “There certainly was drama and conflict in Huntington as Oliver cajoled cafeteria workers and met with families to try to reform eating habits.,” said district spokesman Jedd Flowers.”

After two episodes, the second season ended abruptly, as did the chance to expose viewers to the changes that could be made possible in our country’s school systems’ meal programs.

Setting the Table for Future Generations’ Success

While Food Revolution fell short of its promises, what lessons can public school systems learn from these game-changing attempts? I believe a lot—as well as a great deal of inspiration.

Here are a few promising case studies that represent programs enacted in schools across the nation, both private and public. Each of these programs has committed to changes ranging from small updates to complete overhauls, but all are headed in the right direction to make a real difference in a child’s health and success.

Hilary Boynton at Manzanita School

One of my most important missions with PrimaFoodie is helping parents educate their children about the food they eat. Kids are powerful advocates; by involving them in these daily decisions, they become more engaged and empowered. Hilary Boynton, a certified holistic health counselor, cook, and author, believes this. A mother of five, Boynton was dissatisfied with the quality of lunches her kids received at their local school in Southern California. She refused to accept the status quo and eventually took over the lunch program at Manzanita School, working hand-in-hand with local farmers and food producers to create affordable, nutrient-rich meals every day. Boynton shares her extensive nutritional knowledge with parents, educators, and home chefs through her Lunch Leader Training Academy, a week-long intensive retreat that offers hands-on strategies for cultivating a healthier approach to nourishing families and communities.

Food2You

Starting with locally sourced, seasonal ingredients, the Chicago-based catering and food service management company Food2You feeds children in daycare centers throughout the city and suburbs. Founded by Chicago native Gregory Ingles in 2005, Food2You specializes in nutritionist-approved breakfast, lunch, and snack meal plans that exceed all Federal and Illinois State Board of Education guidelines, as well as those in the Child and Adult Care Food Program and the National School Lunch Program and School Breakfast Program. Executive Chef Charles Jones and his team craft delicious dishes that kids actually enjoy eating. Food2You works in tandem with the Partnership for a Healthier America, supporting the organization’s Shaping Early Palates initiative. The goal of this ambitious program is to create options to help parents raise veggie lovers by cultivating healthy palates and creating a lifelong desire for nutrient-rich foods — especially vegetables — among children. 

Project Bread’s Chefs in Schools  

Project Bread is an anti-hunger organization that connects communities to stable food sources and advocates for policies that make food more accessible. The program’s innovative Chefs in Schools initiative highlights the importance of food education.  The program, which launched in 2006, partners chef educators with school cafeteria staff to boost menus and provide food choices that are more nutritious, appealing, and culturally appropriate.

Corry Area Primary School

In a dynamic demonstration of what is possible when school administrations collaborate with private health-focused organizations, Corry Area Primary School in Erie, Pennsylvania, was named one of the nation’s first Blue Zones Project Approved schools. Stemming from the influential New York Times bestseller The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest by National Geographic Fellow Dan Buettner, the Blue Zones Project aims to improve health and wellbeing by making healthier choices easier and more accessible for everyone.  As part of a larger, community-wide initiative, school officials collaborated with Blue Zones Project experts to implement the essential elements that make up a Blue Zone: nutrition education, increased physical activity, and more mindful choices incorporated into each day.  

The Case for Doing Better

Revamping school meal programs can seem like an overwhelming (perhaps impossible) task, especially during a time of great need in our nation. But it is one of the most critical issues we need to face. Research conducted by the School Nutrition Association summarizes what’s at stake: “Balanced nutrition throughout the day contributes to student success in and out of the classroom. Research demonstrates that school meal programs play an important role in supporting obesity prevention, overall student health and academic achievement by improving children’s diets and combating hunger.”

Here are ways you can make a difference in your children’s food choices and your area’s school meal programs: 

• Start early at home. Create connections between your children and the foods they eat. You can make this fun—bring your kids to your local farmers’ market and grocery store, have them help you with meal preparation in the kitchen, and encourage the development of their palates as soon as they start eating solids (and even sooner through the mother’s in utero diet) with a wide variety of healthy options. 

• Don’t be afraid to ask questions of your school’s administration. Short of complete overhauls, what easy, affordable solutions exist to make the meal programs at your children’s school healthier? Can you, as a parent, become more involved in proactive, productive ways? 

• Think outside the (lunch) box: What resources are available in your community? Are there like-minded local chefs, farmers, food producers, and food service organizations whose products and services you could tap into? Are there government programs or other grants that could help improve the quality of your school’s meal programs? 

The chances of schools adopting changes are much higher if you make it easy for them to adapt. Start by demonstrating the problem, then present them with viable solutions. As parents and community members, we can all do better, and those steps start with us. Our kids are counting on us.

Why We Need to Be Thinking about What’s in Our Wine

By Stacey Lindsay

For those of us fortunate enough to be able to consider what we put in and on our bodies, our awareness creates a quilt of information. Learning jarring facts about one product weaves into questions about another: If these chemicals are in this olive oil then what’s allowed in my face cream? Yet for many Americans, wine—one of the most popular drinks in the US—is still consumed without a thought about its ingredients. And this is a concern. 

Commercially made wines are often created from industrial farmed grapes laced with chemicals that are manipulated with artificial additives and technological tricks. Makers will resort to using egregious practices to ensure the greatest volume and perceived quality results—without any concern for the impact this has on consumers. “The commercial wine industry is much like the commercial food industry,” says Todd White, founder of Dry Farm Wines, a health-focused, lab tested natural wine merchant. “The goal is to produce more volume for less cost, which ultimately increases profits.” 

In the US, the FDA approves of 76 additives for wine. These include artificial dyes, genetically modified yeast, and various animal byproducts like isinglass (dried fish bladders that are used as a filtering agent), and casein. (Not to mention, adding sugar to wine is widespread in the commercial industry.) For people who drink wine regularly, these chemicals can build up in the body, potentially causing harm. Some researchers in the field have begun measuring the amounts of glyphosate in wine. Other experts link the common wine hangover to all the junk allowed in the juice. 

What this all reveals is a critical missing piece: transparency in labeling. Currently the only ingredient mandated to appear on a wine label in the US is added sulfites. This means all the extras—the thickeners, the dyes, the flavor manipulators—get swallowed without an inkling. If we knew our ’97 Napa pinot had a hint of PVPP, an artificially made plastic substance, we’d likely pass. 

Consumers aren’t the only victims. The commercial wine industry is rife with exploitive and ecologically disruptive practices that include heavy machinery, monoculture practices, and widespread irrigation that wreak havoc on the earth. “As a whole, these practices are often depleting nature instead of supporting it,” says White. “They can remove the diverse plant and animal life as well as decrease the health and balance in soils.”

These days, activism around cleaning up the wine industry exists at every point of the process. Farmers, vintners, distributors, and sommeliers are shedding light on what’s in and around the bottle. Believers are supporting the movement for natural wine, also called low-intervention or clean wine, which touts juice that is made with organic or biodynamic grapes and the least amount of intervention, additives, technological hacks, and chemicals. Although it is nebulous, as there are no labeling requirements for a clean or natural wine, this movement is very promising—and it encourages us to look at our wine the same way we do our food.  

Much of the deep work is happening within smaller distributors and companies, like Dry Farm Wines, that are both acting as educators and gatekeepers of certain ingredients and practices. “It’s almost impossible to know exactly what’s in the majority of wines, which is why we are extremely strict about the criteria that makes up a ‘Dry Farm Wines certified wine,’ says White.

Still, the responsibility lands on us, the consumer. What we choose to support and purchase will echo and perpetuate the problem. Or what we seek to uncover and divest from will help to shift the energy toward a healthier, safer, more ecological wine industry. There is no quick fix. Just like our eggs, personal care, and everything else, we are left to do the parsing ourselves—and this gets trickier than ever without an ingredients label providing some compass. 

But we can start by asking questions.

Tips for Discovering Clean(er) Wines

It’s the wild west when it comes to seeking a wine that is unadulterated and made from environmentally ethical practices. But thankfully, great strides have been made and more people are looking for less additives and more of the real juice. Although we can’t (just yet) give you a straight shot to the best wines, we can give you a checklist that works for us here at PrimaFoodie.

1.)   Ask your local wine shop owner. Small wine shops are abundant in the US and so many are stocking their shelves with more clean wines. These owners are often passionate about what they do (and friendly—they work around wine, after all!) and willing to answer your questions and inform you about the clean wine they stock. Simply asking “I’m looking for wines with minimal additives and responsibly farmed grapes” is a powerful way to start.

2.)   Follow the distributors doing the work. Dry Farm Wines is one of a handful of excellent pioneers in the field right now. As a wine merchant, Dry Farm only sells and supports wines that come from farmers and makers supporting organic agriculture, small farms across the globe, biodiversity in soil, and saving water. They also lab test their wines for additives and toxic chemicals.

3.)   Explore the makers. The clean and natural wine movement is filled with knowledgeable people. Many of them are women- and family-owned. A few American makers to start with include: Subject to Change, Martha Stouman, Horse & Plow, lady of the sunshine, and Donkey & Goat. Like other products, it’s important to shop small and support the conscious makers who care to make a difference.

4.)   Look for the biodynamic and organic label. This certification speaks to the grapes only. Unfortunately, a certified organic wine can still mean that there have been toxic chemicals added to the wine after the grapes been harvested. Still, it’s an excellent start. It assures you that no toxic chemicals have been used in the farming, and that the wine producer likely cares about their product remaining clean—all the way to the glass.

5.)   Have fun with it. The wine world is confusing and huge. Don’t get frustrated if it seems like too vast of an ocean. Follow some amazing activists like Isabelle Legeron, founder of RAW Wine, to learn more. And enjoy it. The more you explore, the more you’ll likely want to keep going—and never drink animal byproducts in your wine again. 

Our Broken Food System

The American food system has a staggering effect on our health. At least one-third of Americans face diet-related issues, including obesity, hypertension, and heart disease. Approximately half of our population either has diabetes or is pre-diabetic. And according to a 2018 study, less than 20 percent of Americans are metabolically healthy.

On the other end of the spectrum, America produces and throws away sickening amounts of food each year but a lack of adequate food continues to wreak havoc on lives. Since the global pandemic began to spread like wildfire, researchers estimate more than 50 million Americans may now face food insecurity, a number that includes 17 million children.

What this suggests is alarming: For the supposedly wealthiest country in the world that has access to most substantial technologies and infrastructure, the basic human right of good health and nutrition is few and far between for copious individuals and households. The average American diet consists of excess saturated fat, sodium, processed grains, and added sugars. This surpasses a mere choice: Adulterated, unhealthy, cheap food is the only means of sustenance within reach for many. Eating organically and wholly isn’t even a choice.

The unstable, unjust, and immoral structure of the American food system is one of the greatest threats to our lives today. Inadequate and unaffordable nutrition is a pre-existing condition that leaves all of us vulnerable to physical, emotional, and mental health issues, most egregiously impacting communities that have been institutionally marginalized. The mid-century proliferation of processed foods, the industrialization of small farms, and the sweeping finalization of human lives have left us all in a position where we have to fight for our right to affordable, fresh, accessible nourishment.

As a brand that focuses on clean eating and wholesome nutrition, we at PrimaFoodie consider the food system every day. We think of it when we produce recipes and when we discuss ways to make clean eating easier for everyone. Questions riddle our minds, such as: How can this advice reach the masses? Why is fresh, organic food so hard to find in certain American neighborhoods? When will eating nutrient dense foods, which the scientific communities prove can have an impact in warding off certain diseases, become something that isn’t doable only for those in certain socioeconomic positions but rather is an immediately and continuously accessible thing for every person everywhere?

Because access to clean, healthy food is a right.

These questions are not limited to those of us who simply care or are curious. These are conversations critical to all of us. That is why you’ll be seeing more about the US (and global) food system on PrimaFoodie. It’s a topic paramount to our founder, Nichole. As she’s traveled the world, she’s made notes, talked to chefs and experts, and seen all the ways we’re doing things wrong here in the US, and all the ways we can be doing better.

If you’re curious to learn more about the inequality and unjust practices in how our food is made and distributed, we’ve compiled some great resources to start. By better understanding our food system, we equip ourselves with the knowledge and inspiration to dismantle it and build it back so it’s strong, equitable, and healthy for all.

 Further Reading:

The Sickness in Our Food Supply by Michael Pollan

The Omnivore’s Dilemma by Michael Pollan

Fair Food: Growing a Healthy Sustainable Food System for All by Oran B Hesterman

Food, Farms, and Communities: Exploring Food Systems by Lisa Chase

A Farm on Every Corner: Reimagining America’s Food System by David. A. Lange 

4 Simple Habits that Make Clean Eating Much Easier

By Stacey Lindsay

Following a clean diet has its challenges. Researchers find that cost, a lack of motivation, and restricted time to be common obstacles that hinder us from eating well. There is also a dearth of understanding around what eating nutritiously really means: In the US, students receive about eight hours below the required nutrition education needed to fuel healthy habits, according to the CDC.

But as any health-focused feat proves, these obstacles are merely just that—obstacles—and what lies on the other side of tenacity is worth it. The key is to make the feat easier. One mindset to adopt: Drop the perfection. “Simple, small changes make a huge difference,” says functional medicine practitioner Dr. Elizabeth Boham, whose practice focuses on the healing power of food.  

Whether you’re looking to eat more greens or revamp your diet entirely, Boham’s advice is something anyone can easily digest.  

1. Curb the sugar.

This doesn’t only mean putting less in your morning coffee. This means being mindful of all that is hidden, says Boham. Sixty-eight percent of all packaged foods have added sugar. “Start recognizing that foods that come in packages many times have a lot of things added in them that our body just doesn’t need and that isn’t servicing us well.” The easiest and quickest way to reduce sugar is to stop relying on packaged foods, says Boham, and start reaching for more whole foods. 

2. Think in threes.

The next time you go to eat, take a look at your plate. Does it have a balance of some fat, some fiber, and some protein? “So often we’re missing one of those three at a meal and that can result in our blood sugar not being as stable,” says Boham. Not having healthy fat, fiber, and protein in each meal can also lead us to feel fatigued, moody, and susceptible to headaches. Creating meals that are balanced can “help with energy, mood, maintaining a healthy weight, and helps us feel more satiated so we don’t reach for snacks.”

 For easy reference:

·   Foods rich in protein include eggs, chicken, fish, meat, beans and legumes, and nuts and seeds.

·   Foods rich in fat include healthy oils (like olive oil), nuts and seeds, avocados, ghee, and butter.

·   Foods rich in fiber include beans and legumes, vegetables, and fruits.

3. Stay Local

The conventional versus organic conversation is one that continues to challenge many of us—especially when it comes to cost. The workaround is to go seasonal and local. Shopping at your nearby farmers’ market gives you the opportunity to ask the farmers about their practices, says Boham. They may not have paid for the organic certification label, but they still could be farming in sustainable and organic ways. By shopping locally you create connections and get healthy products that are more affordable. Plus, “you’re supporting local business,” says Boham.   

4. Go easy on yourself.

We’re all susceptible to feeling overwhelmed when it comes to our health. This can lead to feelings of despair and wanting to toss in the towel and order a pizza, says Boham. “It can be very exhausting, in a way, if you feel that you have to do this, this, and this.” The truth is, you don’t have to be so strict.  Just by “taking some time to prepare some meals at home, you’ll just start to feel better—faster,” she says. “And then that will help motivate you to make more and more lifestyle adjustments.”

To learn more about Dr. Elizabeth Boham and her practice, visit: drboham.com. 

3 Mindset Tips for Meeting Exercise Resolutions

Reaching our goals is no easy feat. To create any change requires consistency, gumption, and ultimately belief in ourselves. But so often, we focus too much on the end game rather than the success along the way. It is there, in the process, where the greatness exists. That's why at PrimaFoodie we want to celebrate those small wins. They may seem more limited in size, but they add up to remarkable things. 

It’s the time of year when many of us are trying to make good on big resolutions relating to health and fitness. Whether it’s a new exercise routine or a clean protocol, we come to these decisions with clear-eyed optimism and excitement. But so often—too often, really—we’re left in the dust of our aspirations. But what’s important to remember is that it’s not a lack of gumption or willpower that causes us to fall short of resolutions. It’s our approach. Big goals are achieved through small steps.

I have lived this truth over and over. When I’ve fallen out of an exercise routine, my first instinct would often be to get back on track by leaping into a long run. And then it would hit me: I wasn’t ready for a long run. What I needed was to take a walk around the block—and then to celebrate it. Because that walk would be the first step to the journey that would lead me to the long, joyful run I was envisioning and back into my routine.

If I had pushed myself into a big run, there’s a good chance I would have ended up with exhausted muscles—or worse—and that would have set me back even further. By taking the healthy micro steps that my body really needed, I could build up to a long run in a sustainable way, meaning I’d be able to run easily and often. And that’s really the goal, right? To get into a fitness rhythm where you’re getting exercise most days and you’re feeling good doing it.  

So how do we practice this? By embracing all the steps, no matter their size, and celebrating the small wins. They all add up to a marathon—and by leaning into them, we enjoy the journey so much more. 

 3 Mindset Tips for Meeting Exercise Resolutions

 1. Clear the obstacles.

 All kinds of distractions and impediments can throw us off track. Clear them out of the way so there is nothing between you and your workout.

 -  Get things ready the night before. Fill up your water bottle, lay out your workout clothes, and have everything where it needs to be so you can get to your workout without anything slowing you down.

-  Have a plan. Work with a trainer who creates custom workouts for you or try one of the many workouts available online. There’s so much out there, you don’t have to come up with your workout yourself (and enjoying the challenge with others is motivating).

-  Plan for unexpected opportunities. Keep a pair of running shoes or your favorite workout equipment in your car. If you find yourself out and about with time to spare, you can sneak in some exercise outdoors. It’s a much better way to celebrate free time than hunching over your phone.

 2. Trust that every minute counts.

 Most of us know we should be aiming for at least 150 minutes of physical exercise a week—and that moving more often means even greater health benefits. But this can be broken up into tiny chunks. If 30 minutes a day, five days a week, feels overwhelming, try three 10-minute sessions, or even six 5-minute sessions, in a day. Research shows it’s as beneficial to your health as doing 30 minutes at once. Here are some tips:

 -   Try the scientific 7-minute workout. Many applaud this quick-but-intense interval method.

-   Working from home? Pretend you have to “commute” to your next Zoom meeting and take a walk around the block or go up and down the stairs for a few minutes before you sign on.

-   If you sit a lot during the day, take a 5-minute dance break (or squat break or push-up break) after you complete a big task.

 3. Honor yourself and your wins.

Maybe you’re not up for a full-on marathon today. (If you’re just getting back to an exercise routine, you’re probably not.) So start small—literally. Tell yourself, “I’m not going to run on day one, I’m going to walk around the block.” And then acknowledge and celebrate yourself for doing just that. Even the seemingly small act of taking the stairs can result in a huge shift. Every minute and every movement counts. They are the steps that add up to your lasting fitness journey.

With love,
PrimaFoodie

6 Easy Swaps that Make the Holidays Much Healthier (and Just as Delicious)

The holidays come with an abundance of indulgent foods. Think about it: What festive gathering isn’t centered around some decadent treat, elaborate meal, or sweet bite? We often find ourselves binge-eating during this time, which only creates lackluster moods and sluggish brain fog. This season, we would like to encourage you to make choices that will keep you feeling lucid, energized, and happy. These simple swaps trade empty calories for dense nutrition without compromising any holiday flavor.  

1. The Classic: Eggnog

The Swap: Brazil Nut Milk with Fresh Nutmeg

Most eggnogs are made of raw egg, loads of sugar, heavy cream, bourbon, and nutmeg. (If we handed you a handful of sugar to eat you would probably politely decline, but that’s essentially what you’re doing when you drink a cup of eggnog.) Instead, lean into the spicy, creamy goodness of this holiday treat with BrazilNut Milk. Our PrimaFoodie recipe makes the frothiest, creamiest drink. We love to add vanilla extract, cinnamon, and a good dusting of fresh nutmeg to ours. You’ll never miss the Nog.

2. The Classic: Mashed Potatoes 

The Swap: Parsnip Purée

 Mashed potatoes are usually a highlight on any holiday table. Unfortunately, they are filled with butter and heavy cream and very little nutrition. On top of that, potato is a high glycemic food that essentially turns into sugar when digested by the body. You can still get that creamy starch with parsnips. This low-glycemic root vegetable is just as satisfying with roasted meats, gravy, and all the fixings. (Plus it’s approved for SIBO and Low FODMAP diets.)

3. The Classic: Pasta

The Swap: Spaghetti Squash, Celeriac Noodles, or Zucchini Noodles

The highlight of a good pasta dish is usually the al dente texture of the pasta and the flavor of the sauce. When cooked just right, a thin “zoodle” made from squash, celeriac, or zucchini noodle still gives you that pasta bite while being a healthy vehicle for your Italian gravy.  

4. The Classic: Starbucks Chai Latte

The Swap: PrimaFoodie Chai Latte   

For some, Starbucks is everything. But we simply cannot stand by them when they douse their lattes with milk and simple syrups filled with sugars, corn syrups, and added preservatives. The PrimaFoodie Chai uses smooth brazil nut milk, and delightful—and healthy—spices.

5. The Classic: Milk Chocolate

The Swap: Dark Chocolate  

For those on SIBO and Low FODMAP diets, milk chocolate is a big no. Swapping that for 100 percent cacao raw chocolate can satisfy your chocolate craving without the added milk and sugar. Plus, raw cacao is rich in antioxidants and minerals. We melt ours down with a bit of local honey and some coconut oil to make our chocolate almond butter cups, dip fruit, homemade marshmallows, and biscotti.

6. The Classic: Bread

The Swap: Macadamia Nut Bread

Trust Nichole when she says: You can survive the holidays without gluten. Here’s one way: Make the PrimaFoodie Macadamia Nut Bread. Toast and spread a thick layer of homemade jam on top. It also makes for a quick dessert with a little raw cocoa dusting.

Why Women Need to Make their Voices Heard

Several years ago, I began to notice a troubling trend in my daughter’s preschool classroom. My daughter, who had always been bright, opinionated, and decisive, began to shrink and silence herself. I watched as the boys would shout their answers while she would sit quietly with her arm raised, choosing to follow the rules rather than compete for her voice to be heard. 

This scene was a stark image of the significant imbalance we face in the world. Too many women shrink themselves, quiet their voice, and alter their visions to cater to others. Witnessing this broke my heart. It also lit a fire in my soul. I have work to do—we all have more work to do—to encourage true gender equity in the world.

We see how the cards are stacked against women everywhere. I have seen powerful, smart women stagnate or stall in their careers after taking time to have children. Certainly, we have evolved as a society, and the job of childcare is shouldered by both men and women. However, there still is a significant imbalance, which results in women either downshifting their careers, giving up on their passions, leaving the workforce entirely, or facing significant obstacles and disadvantages when they choose to re-enter the workforce. 

 In 2020 alone, a year that has been marked by significant challenges, women have been disproportionately impacted in the work world, thus facing intense barriers including the loss of jobs and stymied careers. This has an immediate effect on the individual, but also in her family, community, and society at large. When women leave the workforce, it cuts into the future of women leaders.

 It is critical that we change mindset around women’s equity and be advocates for change. We need to take the steps to shift the conversation and put an emphasis on progressing parity. Whether it be starting a business, raising caring children, or pursuing any passion, every woman’s purpose and voice is worthy of being nurtured, honored, and respected. These decisions are what grow our society. Until we have a world that supports every woman's choices rather than penalize them, we need to fight.

 One of the most influential ways to do this is to invest in ourselves. We need to own our dreams and accomplishments. We need to rally for progressive work policies, support female entrepreneurs, offer inclusive maternal leave, and buoy what we truly want each and every day. That is up to us. Quieting our voices doesn’t lead to true change. Pursuing our passions, fighting for our worth, and bolstering our personal agency does.

 By doing this we are doing two giant things: We’re giving credence to our dreams and we’re working to knock down a systemic issue that has, for too long, become central to modern life. It is scary, I know. I have left the workforce, had a child, experimented, and started businesses all facing great precarity. I have experienced ups and downs and weathered huge learning curves. It is hard but it is worth it. I know my voice is worthy. And when I face doubt, I think back to my daughter raising her little hand in class. I want to set the tone for her and all girls that our voices need to be heard.  

 So let’s all go forth, dream big, and evolve the system. We need your voice, and your power. I am here cheering you on.

x PrimaFoodie

Food Protocol Boundaries

5 Ways to Set Boundaries around How You Eat

Boundaries set the stage for positive relationships and healthier lives. There’s freedom when we clearly communicate barriers with others and simultaneously stand by our decisions. This is evidenced everywhere, from parenting to life choices. But here at PrimaFoodie, we’ve found boundaries often get overlooked when it comes to our dietary choices. It can be challenging when our food protocols clash with social engagements or other people’s diets. This is why some clear direction can be helpful.  

1. Communicate your protocols. Our founder, Nichole, has sometimes felt like a broken record when it comes to telling others about her dietary restrictions. But clear and consistent communication is essential. Whether you’re hosting people or are a guest in someone’s home, always announce your dietary needs well ahead of time (at least two days prior). It can be as simple as, “I am dairy, grain and sugar free and so is our household” via an email or text.  It’s simple, elegant, and it will put everyone at ease.

2. Explain expectations for guests. After you clearly communicate your dietary needs, make your expectations for others known. It can be quite clear and direct, such as “please do not bring any dairy, gluten, or refined sugars into our home.” Or it can be more open and flexible like, “if you choose to bring any food, please label exactly what it contains, such as wheat or dairy.” These expectations are important because as common as restrictive diets are these days, conversations around them are still lacking.

3. Call ahead about the menu. When Nichole receives an invitation, she always calls ahead to alert the host and ask if the menu can be sent in advance. From there, she knows what she can and cannot eat. If there are things of concern, you can request a swap or change, such as: “Would you please hold the sauce or breadcrumbs? Or save a chicken breast on the side for me?” These are easy solutions in the kitchen and require little effort from your host to ensure you can enjoy the party.

4. Address gifts. No one wants to show up empty handed. But no one wants to show up with a gift that interferes with your health. For generous guests who insist on bringing gifts, it’s helpful to tell them exactly what to bring: flowers. It’s one simple, loving gift that will avoid any health issues or conflict.

5. Inquire about other health measures. Nearly all of 2020 has involved navigating a global pandemic. With this has come a varied mix of people’s opinions about safety. While everyone’s decisions are personal, they inevitably impact others. When hosting, announce your sentiments around safety beforehand—i.e. “There will be no more than nine guests present. Dinner will be outside, so please bring a jacket. We request everyone wear masks before and after dinner.” When invited to someone’s home, politely ask about what’s important to you ahead of time.

What we’ve learned over time is that these strategies not only support your health and happiness, but they go a long way in strengthening friendships. Because after all, communication and understanding are the centerpiece of all relationships. And our health deserves to be front and center.

‘Cupcakegate’: What I Learned about Honoring My Boundaries around My Food and Health Choices

Two absolutes in life are food and people. We all have to eat, and we all have to co-exist. But it is more complicated than this. How we choose to eat and the nutrition choices we make can present challenges when we’re with others. As someone who has been on a strict protocol for many years, I’ve experienced how my choices can sometimes cause misunderstandings. This has been a wake-up call about how we all need to practice greater empathy and healthy boundaries when it comes to our health.

 One of my greatest learnings happened a few years ago when my friend, Rachel, stayed at our house. Rachel and I knew each other well. Our children played together frequently, and I told her all about my health journey and how I was following a food protocol. By all accounts, we were well informed about each other’s lives. 

 At the time, I had been on the SIBO Diet for seven months, and I was working extremely hard to heal myself of various ailments. To achieve this, I was abstaining from a wide variety of foods, including grains, complex carbohydrates, and any processed sugar. I had made progress, and was feeling better and healthier every day.

 While hosting Rachel, I had been working for a large part of her stay. Therefore, I wasn’t fully keyed into all the happenings around the house. One day when I came home, I saw a plate of cupcakes sitting on the kitchen counter. Lightly pink and topped with frosting, these cupcakes looked just like the SIBO-approved, grain- and dairy-free treats our nanny and my daughter make from time to time.

 I was hungry and so grateful for the gift. I picked one up and started eating it. The cake was crumbly. The frosting buttery. It was delicious. I was so distracted with settling back home and the other hundred things on my mind, that I didn’t give the cupcake much thought—until the realization hit me: These weren’t our usual cupcakes. They were made with good intentions, but also with so many ingredients I had worked hard to avoid, including grain, dairy and refined sugar. They were left unlabeled on the counter, which is why I mistook them as something I could eat. It was a small oversight that set me way back on my work and healing. I had a considerable flare-up that led to severe illness. I was in bed for about two days. It took another two to three weeks before I began to feel wholly myself again. 

 After I told Rachel what happened, I learned that the cupcakes were not brought by her but rather her mother. I would never have expected her mother to know my dietary restrictions, but after all the meals we had shared together in the past, I didn’t see how my friend could forget to mention something that was so important to my health. But we can never assume. Mistakes happen. People forget.

 This issue taught me why boundaries around our food choices are so critical. They need to be announced, clarified, and reminded. Not because it’s a matter of preference, but because it’s a matter of health. This issue begs the question: How do we navigate our interactions with people when our choices aren’t always compatible?

 I’ve spent a long time thinking about this. I’ve come to realize that we can’t second-guess ourselves. We can’t apologize for eating a certain way or feel like we need to defend our decisions. We can contort our needs to make others comfortable. We have to be vocal about them. As anyone who has been on the gut-healing journey can tell you, there are highs and lows, setbacks, and sacrifices. But these become harder when others interfere—even with the best intentions.  

 You expect that the one place you can eat safely to be your own home. Home is the one environment where you don’t have to remind the chef, the server, or the food runner at a restaurant of your allergy or your dietary restriction. For someone suffering from dietary issues, this can be a very vulnerable position. That is why it is so critical to have this safe place to eat—even if it’s only one shelf in your pantry. In our home, I’m clear about the necessity of food labeling and how important it is to communicate what the food is, what it contains, and that it has a correct place to be stored.

 I’m also clear about what guests can and cannot bring into our home. When I host a dinner party or have guests come to visit (pre-COVID days) I make a point to announce our strict diet rules. I tell everyone that we’re a gluten and dairy-free home, and that if they bring any food into the house, it must be labeled. And the lesson goes both ways. When I’m a guest in the homes of others, I’m very conscious of explaining my needs ahead of time.

It’s important to speak up. And it is even more important to do this without any sense of shame. That’s why I am perfectly comfortable with being the weird one—until it’s no longer weird. As a society, we will never fully accept sensitivities around food protocols until they become the norm. And it won’t be the norm until we begin talking about these more openly. 

Food and people: These two absolutes must come with boundaries and clear communication.

9 Cookbooks that Teach and Inspire

A good cookbook gets you cooking. A great cookbook gets you cooking—and thinking and discovering and coming back to the kitchen over and over. Any cookbook can be a guide in helping you make a decent meal, but a really inspiring resource stretches you. It helps you to understand the alchemy of food and the whys and hows behind delicious—emboldening you to make your own creations. 

For all of us at PrimaFoodie, a great cookbook is like having a loyal friend or mentor in the kitchen. You can hear the author’s voice offering wisdom about the culture behind the spices, the chemistry of the salt and heat, and the history for using certain methods. The pages offer more than step-by-step instruction. They offer the best counsel for becoming a better cook. 

These nine cookbooks do just that. With their oil-stained, dog-eared pages, we reach for these when we need a quick gut-check (400° or 425°? Coconut or olive oil?) or inspiration to try something new. 

Where Cooking Begins

By Carla Lalli Music

This technically is a cookbook (a great one), but it’s also a way to hang out with Carla Lalli Music, the hilarious long-time chef and editor-at-large for Bon Appetit. Music makes cooking fun. (Just watch one of her cooking videos and you’ll see.) She also makes it super inclusive. Every one of the comforting recipes in her book comes with a “spin it” list that offers various alternatives—meaning, if you want to swap beef for chicken, or a gluten-free starch for wheat, go for it. This is such a fun resource that proves there doesn’t need to be any perfection in cooking, only the permission to go with what feels right. 

Small Victories

By Julia Turshen

For years, Julia Turshen was the skillful co-author and co-chef behind so many fantastic cooking endeavors, including the making of Gwyneth Paltrow’s book, My Father’s Daughter. Finally, in 2016, she came out with her first cookbook entirely of her own: Small Victories. (Since she’s followed with several more.) This lovely resource layers healthy recipes with comforting spins and helpful tips. Throughout, Turshen offers bits of wisdom and lessons she’s learned in the kitchen along the way. When we’re looking to make a simple, comforting dish, this is one of the first we pull from the shelves. 

Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts

By Laurel Gallucci and Claire Thomas

This bakery, based in Pacific Palisades, California, has gained a sort of cult following for their grain-free, sugar-free, additive-free baked goods. The treats—cakes, breads, cookies, muffins, scones, crackers—are incredible, even when compared to any conventional desserts. But the story goes much deeper. Longtime baker Laurel Gallucci started experimenting with alternative flours and whole ingredients after she was diagnosed with autoimmune conditions. Her recipes quickly took off. She teamed with friend and photographer, Claire Thomas, and the two brought the Sweet Laurel brand to life. This book unveils it all—the journey, the secrets, the whole ingredients—and proves ever-the-more that delicious and satisfying doesn’t require anything artificial. 

Ottolenghi: The Cookbook

By Yotam Ottolenghi and Sam Tamimi

Yotam Ottolenghi and Sami Tamimi—who were both born in Jerusalem and lived in Tel Aviv—met while working at a bakery in London. The two instantly connected over a love of foods from their native lands and a confusion for traditional English fare. Their kinship grew and eventually the two opened the coveted Ottolenghi deli in London, which has grown into six delis and restaurants throughout London. Their food is unparalleled: super fresh, nothing artificial, organic, and heavily influenced by the Mediterranean. Every recipe here pleases for a cozy weeknight meal or a dinner party. 

Practical Paleo

By Diane Sanfillippo

Our founder, Nichole, taught herself how to cook Paleo with this cookbook when she started following the diet out of necessity. Certified nutritionist Diane Sanfillippo unpacks the Paleo diet in this New York Times bestseller in such a dense yet approachable way. And thank goodness that she does, because Practical Paleo is one of the few available resources that truly explains the whys and hows behind the diet, and the ways in which it can lead to healing and better health. Sanfillippo also offers more than 150 recipes and various meals plans that are catered to different health conditions, from brain health to liver detox. What we most love about this cookbook are its simple recipes. The fiery jalapeño buffalo burgers with sweet potato pancake "buns" and zucchini pancakes are favorites. 

Good + Simple 

By Jasmine Hemsley and Melissa Hemsley

Food writers and clean-eating advocates Jasmine and Melissa Hemsley have become well known over the past several years for their nutrient dense recipes and fun approach to healthy cooking. The sisters have authored several cookbooks together, including their best-selling premier, The Art of Eating Well, as well as a few titles on their own. Each is excellent, but we especially love Good + Simple. Offering a more accessible take on the sisters’ love for grain- and sugar-free cooking, Good + Simple offers a bunch of healthy, easy meals that can be altered according to any dietary need. What Nichole particularly loves is the Hemsley sisters’ varied palette. Their quick sausage ragu with celeriac spaghetti is a family favorite. 

Flavor Flours

By Alice Medrich

This cookbook expands the way we look at baking. Pushing wheat out of the conversation, it offers a primer on how to incorporate various alternative flours, from those made from ancient grains to others made from nuts, rice, or coconut (and more). It helps to get you more comfortable and nimble in the kitchen, giving you information on the different flour structures and textures so you know what to use and when. Every recipe Nichole has made from this book has come out beautifully. One PrimaFoodie favorite, The Queen of the Nile, is an elegant and simple chocolate cake that always impresses at a dinner party. 

Every Last Crumb

By Brittany Angell

These recipes are exquisite. Fluffy blueberry pancakes, calzones, soft plantain tortillas, cinnamon rolls—we could go on. There are so many, and every one is entirely gluten-free. Some of the recipes are more complicated or require multiple steps, but each one is entirely worth it. 

My Paleo Patisserie

By Jenni Hulet

This book is filled with beautiful photography, and recipes for delicious baked goods, including desserts and savory pastries. Entirely self-taught, Jenni Hulet  has figured out how to make some absolutely delicious grain and dairy-free versions of timeless hits, such as popovers and tarts. She also lays out the technical aspects of baking in an easy-to-understand format. At the end, she includes great tools, charts, and step-by-step instructional photos. Her basic chocolate cake is a recipe to always have in your back pocket.

Composting Can Be Easy—Here’s How to Get Started

By Julia Hirsch

I have a confession to make: I have never composted. City living is no excuse. I have city friends who save scraps in their freezer or compost in a bankers box under a couch. Many cities (New York City and Portland, for example) have composting programs, with drop off sites and compost bins collected by the sanitation department.

With a little outdoor space, the process can be even more straight-forward. For a glimpse of idyllic country composting, I have a friend who saves her scraps in an open bowl on the kitchen counter, then flings them out to her chickens every afternoon. For those of us who don’t have a gaggle of chickens, composting can still be a simple and accessible process. For the first time, I have some outdoor space, so I am ready to try. 

But first: Why should we compost? Doesn’t it all just break down in a landfill?

In the US, food waste accounts for the largest category of materials that take up landfill space. Not only does it occupy valuable space and require resources to transport, but it also breaks down without access to oxygen. When this happens, it produces methane, a harmful greenhouse gas that contributes to global warming.

When we compost at home, that decomposition process can be harnessed to produce humus, a nutrient rich, organic fertilizer. Humus enriches the soil, facilitating a biodynamic process that retains moisture, cultivates beneficial bacteria and fungi, balances the pH of your soil, and suppresses plant disease. In fact, composting can actually help combat the effects of climate change. According to the EPA, an increase in just one percent of organic matter in the soil can triple the soils water retention capacity, reducing erosion. So, every little bit helps. 

Getting Started

First, you’ll need a place to collect your food scraps, and a container in which to compost. For my mission, I wanted to keep it as sustainable as possible, which meant no new purchases. For the scraps, this can be as simple as a staked-out pile with chicken wire, or as complex as a multi-step tumbling system. I was lucky enough to locate an antique diaper bin for a kitchen collector: a metal bucket with a tight lid. So far it has done the job keeping odors out. For the compost bin, I found an old trash can and poked holes in the bottom and sides to welcome the essential oxygen (and worms, should they decide to contribute). For extra credit, I can rotate the compost with a pitchfork as it begins to decompose, or strap the lid on and roll the can around the yard.

Now, if you want to simplify the process further and purchase your gear, there are many streamlined bins available that you can put on your counter, if you’re composting inside. (Many of these have anti-odor features.) If you’re doing so outside, consider a heftier compost bin or barrel.   

Getting Composting

The process is simple alchemy. You’ll need a combination of brown waste (dry yard scraps, cardboard, dead leaves, shredded paper), green waste (grass clippings, fruit and vegetable scraps, eggshells, coffee grounds, tea leaves), water, and air.*

Combine equal parts brown waste and green waste. The brown scraps provide carbon, while the green waste supplies nitrogen.

Add water to moisten the mixture. This allows for the organisms to digest and move. And make sure there is a little airflow. Exposure to oxygen ensures the organisms break down the materials in a way that rids any terrible odors. Now, your compost is ready to brew.

I am looking forward to seeing how this experiment goes. By the spring, maybe there will be enough compost to start a small garden. 

Wishing you the best in your composting journey. Start small and see where it goes.

A Few Helpful Notes: 

·   Be sure to avoid composting any dairy, bones, fats, oils, and pet waste as these materials can attract vermin or contain harmful bacteria.

·   For a full list of items to compost (and to avoid), see this EPA Guide.

·   There are a few helpful composting resources that offer specific step-by-step guidance. These include: Rodale Institute’s Backyard Composting Cheatsheet, Modern Farmer’s 7 Secrets to Perfect Compost, Compost Junkie, and the New York Times Step-by-Step guide.

What's the Deal With Bone Broth?

Consuming broth is an ancient tradition found across many different cultures. Bone broth specifically has gained popularity in recent years, and for good reason. Today, many tout this nutrient dense broth, which is made by slowly simmering animal bones, for helping to reduce inflammation, heal the gut, increase joint health, and improve sleep. As the bones and connective tissue cook down, they release minerals, essential fatty acids, collagen, vitamins A and K, and other vital nutrients into the water, transforming it into a "liquid gold” superfood. (In truth, bone broth is more of hearty stock than a broth.)  

A cup of bone broth with a squeeze of lemon and a pinch of sea salt is a hydrating and healing way to start the day. To maximize health benefits, it’s best to consume bone broth on an empty stomach. While filling enough to be consumed on its own, bone broth can also be used as a foundational building block for other recipes. I like to use it as a base for my favorite soups, or as a way to add rich flavor to grains and steamed vegetables.

While high quality, pure bone broths are becoming easier to find, I advocate for making your own. It’s surprisingly easy, and makes for a sustainable way to use leftover bones and vegetable scraps.

How to Make Bone Broth

Gather the goods. A flavorful, rich bone broth is made simply from bones and water. I also often add herbs and vegetable scraps for added flavor and nutrients. Rather than throw away bones, I store them in bags marked “Chicken,” “Beef,” or “Pork,” in my freezer.  If you need bones, ask your local butcher for stock bones, or chicken feet, necks, and backs. These parts of the chicken are often quite high in cartilage, which make for a rich stock. [While using previously roasted bones adds flavor to your broth, it is not necessary to roast or blanch the bones beforehand.] I also keep a bag of vegetable scraps in my freezer. (Carrots, onions, and celery make for great stock, but more sulfurous vegetables like broccoli and kale tend to add a strange flavor.) You can also rescue wilted vegetables from your weekly fridge clean.

Set your simmer. I usually make one type of broth per month, either from the bones of chicken, pork, or beef. When one of my freezer bags is full, I start the simmering process. Fill a large pot with your bones and enough water to fully submerge everything. Bring to a boil and skim the white foam (impurities) that rises to the surface. Add vegetables and herbs and lower to a very gentle simmer. If you boil your stock for too long, you will effectively pasteurize it, killing beneficial enzymes. The simmering process is long to allow the bones to release the maximum amount of nutrients. Chicken usually takes 24-36 hours, Beef simmers for 48-72 hours. Wait until you have a gelatinous, liquid gold.

Strain your stock. Once your bone broth has reached the appropriate consistency, it’s time to strain and store. I use a three-step straining system, which yields a smooth, velvety liquid. Allow your broth to cool [enough to handle safely], then place the pot in or near the sink. Using a spoon or a scoop, remove the bones and scraps. Then, using a strainer, pour your stock into a large bowl. I use a gravy strainer for the final step, pouring the liquid from the bowl into a series of Mason jars. Be sure not to fill the jars above the shoulder (where the jar begins to curve) as the liquid will expand as it freezes. I label and date each one, store them in the refrigerator if they need further cooling, or directly in the freezer for long term storage.

There are many ways to experiment with your bone broth. I often add a tablespoon of collagen and various spices to add nutrition and zest. One of my favorite sources for broth recipes is Craig Fear, of Fearless Eating. I encourage you to experiment with your own cup of “liquid gold,” and note how your body feels after you develop this healthy habit. It is important to note that while bone broth is especially healing for the gut, it’s not recommended if you are adhering to a SIBO diet. The bone broth can be made without cartilage, but it is a cumbersome process, and less delicious, so perhaps wait until you have healed enough to incorporate cartilage into your diet.