BECOMING OURSELVES

Nourished Health Lunch Series

For those of you that love workshops, but also love keeping your weekends free, come to the Lunch & Learn Series at the Nourished Health Wellness Center, in Central Denver. 

Learn ways to create a vibrant lifestyle during your lunch break! Thursdays from 12-1PM.

10/7       Optimize Your Brain
10/14     Change Your Brain, Change Your Life-with Hypnotherapy
10/21     The Whole Person Approach to the Body you Desire
10/28     The Blue Zones’ Secrets to Longevity-Part I  Research by National Geographic
11/4       The Blue Zones’ Secrets to Longevity-Part II
11/11     The Science of Gratitude
11/18     Introduction to Sound Healing

For more information on each topic and to reserve your place at the table, go to Nourished Health Wellness Center. Lunches prepared by Healthy Chef Katie Bauer are available.

9 SECRETS TO HEALTHY LONGEVITY

National Geographic scientists and photographers have been traveling to pockets around the world where people live the longest, healthiest lives. Their findings come down to nine common denominators that centenarians from Sardinia to Costa Rica share.

Come Saturday morning, Oct. 17, to watch the fascinating presentation aired on Anderson Cooper 360, showing 3 of the pockets that researchers call the "Blue Zone."

On Saturday morning, Oct. 24, find out how to model your lifestyle after the Blue Zone centenarians and learn ways to add up to 14 more good years to your life with the Power9 secrets to longevity.

Take a quick test to gauge your current life expectancy and get suggestions to become biologically younger in just minutes a day.

"The average American could live up to 14 more good years by putting these habits to work."

Oct. 17   9:30-11:30am    Free video presentation

Oct. 24   9:00-noon     Power9 Longevity Secrets   $15

     Presentation, discussion, vitality tools and techniques

Location:  Adams State College, School of Business, #142, Alamosa

Pre-registration necessary      Call  719-937-2840

San Luis Valley Grass-Fed Beef

With the recent chill in the air, I have been in the mood for heavier fare, like Rabo Encendido, Cuban Oxtail Stew. This morning, while looking at the recipe, although I was craving its rich deep flavor, the idea of eating the tail of an ox was not very appealing.

Of course, when is the last time any of us has seen any oxen? Growing up in Puerto Rico in the '50s and early '60s they were all over the hillsides and in the canefields. My visual memory of the dusty weary beasts pulling wagons, their tails swishing flies, did not make my mouth water.

So, I was relieved to read that here in the States, Oxtail Stew is made with cow tail. I was even more relieved to find out that I could buy tails from cows who had been raised on grass, free to roam in a pasture in the San Luis Valley. Trudi Kretsinger was at her booth at the Alamosa Farmer's Market today with a variety of cuts from KW Farms. On the occasions when I do eat beef, I want it to be guilt-free and Kretsinger's Pasture Perfect Organic Pasture-Finished Dry Aged Beef is the best.

According to their brochure and sites like www.eatwild.com, forage beef vs. starch heavy grain-fed beef contains 3-5 times as much CLA (a cancer fighting and weight loss assisting fatty acid), 2-4 times more omega-3 fatty acids, and more vitamins A and E, branch chain amino acids and enzymes.  More. . .

Contact info for Kretsinger Pasture Perfect Beef is (719) 589-0429 or tzwk9@amigo.net

A great source of many types of healthy meats, from grassland goat, lamb, and bison to sustainable seafood is http://www.grasslandbeef.com/StoreFront.bok .

But for me, I love the local, personal connections possible here in the San Luis Valley.

Women Need Exercise More Than Men

According to the authors of Strong Women, Strong Hearts, "exercise is twice as important a predictor of death for women as it is for men.  (Quoted in Environmental Nutrition, 7/05)