Category Archives: Drinks

… and your two step.

Balanced nutrition for children – food as medicine for ADHD

Posted on by

ADHD and other psychological disorders may be caused by dietary/digestive reasons and may be treated with food as medicine. Ali Miller, integrative dietitian and natural foods consultant with Naturally Nourished, explains about the brain food connection and techniques to feed your children for optimal brain function.

Six possible causations of ADHD with nutrient interaction

  1. Food allergies
  2. Heavy metal toxicity, common in 1:7 ADHD
  3. pH levels lower than 7.4, noting calcium deficiency, which plays a role in calming nerves
  4. Candida/yeast, dysbiosis releases of 70 toxins interfering with brain and neurotransmitters
  5. Blood sugar spikes and crashes can lead to irritability, irregular energy levels, brain fog, difficulty concentrating, and hyperactivity
  6. Nutrient deficiencies of: B6, Mg, Ca, Zinc, folic acid, and DHA (omega-3)

 

Food-as-medicine for ADHD

  • Frequent eating! Every 3-4h for regulated glucose (brain’s fuel)
  • Balanced blood sugars with carbohydrate limitation of 60g/meal
  • Glycemic index control with combining carbohydrate choices with a protein or healthy fat
  • Have at least 15g protein in breakfast foods (eggs, greek yogurt, smoothies, etc)
  • Eliminate high-fructose corn syrup (HFCS), MSG, and artificial colorants from dietary options
  • Re-establish healthy gut flora (probiotic foods/supplement)
  • DHA supplementation to enhance cognitive function
  • Test for food sensitivities
  • Assess blood work for nutritional deficiencies to assess need for additional supplementation

Naturally Nourished Choconana Smoothie

  • 1/2 cup almond butter (Ali recommends roasted organic, grind-your own)
  • 1 banana, frozen
  • 1/2 cup baby spinach
  • 2-3 ice cubes
  • 1-2 dates
  • 1-2 Tbsp cocoa powder
  • 6-8 fl oz almond milk unsweetened
  • 2 Tbsp protein powder (rice, chlorella, pea-based)

Blend these ingredients in blender, serve cold as snack or meal.

Bubble tea at The Teahouse Tapioca & Tea

Posted on by

Kimberly Le-Huang from The Teahouse Tapioca & Tea shows food radio talk show host Cleverley Stone how to make bubble tea. Davin Huang tells us about the history of his all-beverage restaurant.Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. until 12 p.m. on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)

The Italian Marketplace at Hotel Granduca benefiting Texas Children’s Hospital

Posted on by

The Italian Marketplace at Granduca, an upscale market boasting delectable Italian fare and wine, along with a carefully edited collection of Italian vendors, will take place at Hotel Granduca amid the gardens and veranda on Saturday, Oct. 27 from 2 p.m. until 6 pm.

Showcasing the best of Italian culture and cuisine, the market highlights renowned chefs, leading floral designers, exotic automobiles and timeless fashions. Tickets for the event, which benefit Texas Children’s Hospital, cost $45 in advance and $55 at the door. Visit www.granducahouston.com/the_italian_marketplace/ for ordering tickets and more event information.

After general manager Mary Grace Gray gives FOX 26 Morning News anchor Natalie Bomke a tour of the property and describes the event, coffee expert Salvatore Albelice shows food radio talk show host Cleverley Stone and Bomke how to make an affogato.

Hotel executive chef Renato De Pirro shows Cleverley how to make “Hay & Straw,” a popular Italian pasta dish.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

Taming sugar cravings

Posted on by

Does that morning pastry leave you craving another treat two hours later? Or do you grab a candy bar to cope with your afternoon slump … and then reach for a cola to get out of your post-slump slump? Sugar cravings can get to the best of us; thankfully, Ali Miller, registered dietitian and nutrition expert from The Life Long Weigh, explains how to stop the cravings for good and shares a recipe to curb those cravings.

Why do we get sugar cravings?

The craving for sweets may be hardwired in our brain. Evolution has promoted the intake of sweet foods as bitter tannic or alkaloid-based foods tend to be correlated with poisonous plants, so the preference for sweet became a survival tactic. Also, our first taste as babies is sweet from initial breast milk. Carbohydrates stimulate serotonin and endorphin release which aids in a feel-good signaling in our brain. The intake of simple or refined sugars accelerates this process which leads to a rapid pick me up or “sugar high”; however, just as rapid as we get a kick, we notice an almost more impactful drop or slump in energy levels and mood.

This can truly create a vicious cycle of excessive sugar intake a candy bar after a high-carbohydrate lunch, then a soda as a pick-me-up following the candy bar, and so on.

So how much is too much?

Americans are drastically over consuming sugar at an average of 28 teaspoons of added sugar a day, way over the recommended limit of 6-9 teaspoons! This is easy to do with sugars finding their way into products that used to be sugar-free and I don’t mean artificially sweetened! Now days, breads, sauces, dressings, and virtually any processed food is drowned in sugar.

So what foods are best to choose?

All sugars are carbohydrates, but not all carbohydrates are simple sugars. With sugar present in virtually every food product the answer is simple, avoid processed food products in general. Sticking to fresh produce, whole grains, lean proteins, beans, nuts, seeds, and non-processed foods will lead us to a low-sugar diet aiding in weight loss, decreased cravings, and balanced energy levels.

Although the concept is simple, the application may be more difficult in our “Fast Food Nation”. I advise starting small, identify a couple simple whole food snacks to incorporate into your daily routine and go from there.

Use fruits as an option to distribute natural sugars paired with antioxidants and fiber to spread sugar throughout your day. Pair these fruits with nuts/seeds or cheese to balance your blood sugar levels and sustain your energy levels.

What about artificial sweeteners?

I don’t encourage these due to delayed sugar cravings. Research supports that people that consume diet products typically hold an additional 10-15 pounds, this may be due to a Pavlov dog effect.beyond this physiologically insulin is released due to this stimuli and excess insulin leads to..

Controversies on some of the chemical sweeteners such as aspartame (Equal/Nutrasweet), may lead to psychological and neurological damage as aspartame breaks down to methanol a toxic byproduct. Some have questioned FDA approval; however to date it is still recognized as safe due to its rapid metabolism.

  • Saccharine (Sweet N’ Low) was removed from the market due to its correlation with tumors in rat studies (2001 label was removed due to varied metabolism in humans vs. rats).
  • Sucralose (Splenda)
  • Stevia/Truvia
  • Sugar alcohols can cause GI disturbances (at 50 g/day or more) to include gas and bloating.

What are the best sweeteners to choose?

Best sweeteners to choose from include:

  • Rapadura/Sucanat
  • Maple Syrup
  • Agave
  • Molasses
  • Honey

And what about high fructose corn syrup?

Primary concern is its over-abundance in our food system and the fact that it is twice as sweet as cane sugar. Fructose is metabolized differently than glucose and leads to fatty liver and increased fat distribution in the body. Also, the processing to create HFCS results in mercury as a by-product. Some physicians are also restricting it due to the role in hypertension.

How do you recommend taming a sugar craving?

Ali’s tips for Taming a Sugar Craving:

  • Consume fruits as snacks
  • Pair carbohydrate foods with a protein
  • Eat frequently
  • Skip diet or artificial sweeteners
  • Indulge occasionally

Banana Cocoa Frozen Whip
Source: Ali Miller, RD, LD

This light decadent treat is simple to whip up and serves as a healthy alternative to a chocolate dipped treat. Bananas provide a rich source of potassium and magnesium adding in blood pressure management and decreasing sugar cravings.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Ingredients

  • ¼ cup almond milk, unsweetened
  • 3 bananas, frozen
  • 2 Tbsp unsweetened cocoa powder
  • 1 scoop vanilla protein powder
  • Pinch of sea salt

Optional: chopped walnuts

Directions

Blend ingredients in food processor or blender until light and fluffy. Top with chopped walnuts if desired!

‘Detox’ the Right Way

Posted on by

Detoxification is all the rage from Beyonce’s Master Cleanse to Oprah’s Quantum Cleanse, we are hearing about ways to shed pounds fast! Ali Miller, registered dietitian and natural foods chef, visits “FOX 26 Morning News Extra” to clarify the difference from a balanced vs. dangerous detox!

Why detox?
Environment, chemicals, hormones, house-hold products/chemicals, food additives!

Symptoms of toxin overload include bloating, fatigue, skin conditions, metabolic diseases, weight gain, and constipation.

Detox myths: ( I will go through each myth and compare a “cleanse” that we may have heard about)

Starvation! Master Cleanse

No fiber! Juice Cleanse

Too drastic! Quantum Wellness 5 (NO: sugar, gluten, alcohol, meat, caffeine)

Detox or cleansing can be ongoing, we want to think of incorporating these foods into our daily plan. A strict detox may be beneficial a couple of times a year to re-focus our efforts and wellness goals, but think of sustainability with changes. Also, want to ensure adequate nutrients (sulfur compounds/protein) when on a stricter plan to ensure you are supporting detox pathways of the body as they will be taxed during this time!

‘Detox’ the Right Way: MyFoxHOUSTON.com

Kale Smoothie

  • 1 cup chopped kale
  • 1 stalk celery
  • 1/2 apple
  • 3-4 leaves basil
  • 3-4 leaves mint
  • juice of 1/2 lemon
  • 1/2 cup filtered water

Blend ingredients and enjoy!

Are there any dangers of detox?
Yes, our body has 2 phases of detoxification, phase 1 is activation and release of toxins from fat stores, phase 2 is protection and excretion of toxins out of body. If our system has a high amount of phase 1 action from low calorie intake/deprivation but we are not providing our liver/kidneys with the nutrients needed for phase 2, we have a high amount of activated toxins in the body, this can lead to cancer and cellular damage.

Then I will go through these 5 steps (camera shot on the 5 if desired)

5 steps to healthy nutritional detox
1) Low calorie but not starvation (get a specific value for your body)
2) Adequate clean protein intake
3) Sources of sulfur nutrients and antioxidants
4) Nutrients for liver and kidney support
5) Water to flush: at least 3 Liters

Dietitian on Staff at Snap Kitchen

Posted on by

January 25, 2012

The mission of Snap Kitchen is to make available flavorful, handcrafted food that supports their commitment to local,
organic ingredients and healthy cooking. The menu includes salads, juices and specialty elixirs, high-energy snacks,
and diet-friendly desserts for the person on the go. All menu items are portion-controlled and labeled with the full nutritional content.

Snap Kitchen also has a registered dietitian on staff. Stephanie Hoban, RD, shows Cleverley Stone, food radio talk show host, how to make three juices for breakfast, an afternoon ‘pick-me-up’ and cleansing, and one of the most popular Snap Kitchen dishes, Chinese Chicken Salad.

Dietitian on Staff at Snap Kitchen: MyFoxHOUSTON.com

Dietitian on Staff at Snap Kitchen: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

‘Health Starts Here’ Challenge at Whole Foods Market

Posted on by

January 18, 2012

Whole Foods Market stores in Houston and Sugar Land are taking part in a ‘Health Starts Here’ challenge from January 23 – February 20.

The month-long event focuses on eating healthily and helping us look at food in a new way with cooking classes, cooking demonstrations, food sampling, how-to guides, store tours, meet-up groups, lectures, workouts, reading materials and more recipes than you can use in one month! Visit http://www.wholefoodsmarket.com/ for event schedule.

Healthy eating specialist Gwen Marzano shows food radio talk show host Cleverley Stone how to make four healthy dishes:

Banana Nice Cream, Black Bean Hummus, Kale, Carrot & Avocado Salad and a Get Your Greens Smoothie.

Get the recipes here:
http://www.wholefoodsmarket.com/recipes/2739 (banana nice cream)
http://www.wholefoodsmarket.com/recipes/166 (black bean hummus)
http://www.wholefoodsmarket.com/recipes/2721 (Salad)
http://www.wholefoodsmarket.com/recipes/2663 (Smoothie)

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

‘Health Starts Here’ Challenge at Whole Foods Market: MyFoxHOUSTON.com

‘Health Starts Here’ Challenge at Whole Foods Market: MyFoxHOUSTON.com

‘Health Starts Here’ Challenge at Whole Foods Market: MyFoxHOUSTON.com

Healthy Juice Beverages for 4th of July

Posted on by

Lisa Piper, a certified raw foods chef, shows food radio talk show host, Cleverley Stone, how to make delicious, refreshing juices for 4th of July: Watermelon Zinger; Red White and Berry Smoothie and Zesty Honey Lemonade Slushie. The Chlorella and Maqui berry ingredients are superfoods and add super nutrients to the drinks. The Asian 5 spice powder is a yin and yang balance of very healing spices for the body. it can be purchased ready-made or you can make your own, see recipe below.

Healthy Juice Beverages for 4th of July: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)

Web links: Lisa’s email: TullyFields@gmail.com; www.Cleverley.com

Healthy 4th of July Drinks
Submitted by Lisa Piper
Natural Living

Watermelon zinger

Ingredients
½ mini or “personal” watermelon
juice of 1 lime
1/2 inch fresh ginger root, grated
½ tsp chlorella
frozen watermelon star for garnish

Directions
1. Cut watermelon in half. Put red meat of watermelon in blender with lime juice, ginger and chlorella.
2. Pour blended drink back into watermelon shell. Add star garnish and serve.

=====

Red White and Berry Smoothie

Ingredients
3/4 banana
1 1/2 tsp unsweetened coconut milk
4 large strawberries
2 leaves red Swiss chard with stalk
½ tsp maqui berry powder
1/3 cup blueberries
blueberry swizzle stick for garnish

Directions
1. Put banana and coconut milk in blender then pour into bottom of glass.
2. Juice Swiss chard and put the juice in the blender with the strawberries and maqui berry powder and blend.
3. Pour on top of banana layer.
4. Carefully layer fresh blueberries on top of drink and add blueberry swizzle stick for garnish.

=====

Zesty Honey Lemonade Slushie

Ingredients
1 cup fresh lemon juice
3 cups ice
3 tbls honey
1 tsp Asian 5 spice powder
Frozen raspberry ice cubes for garnish

Directions
1. Put all ingredients in blender until slushed. Add garnish.

Asian 5 spice powder can be purchased or homemade.
Recipe for homemade Asian 5 Spice Powder
2 tsp blk peppercorn
8 star anise
½ tsp ground clove
1 tbl cinnamon
1 tbl ground fennel seed
Grind all items finely in a clean coffee grinder

History of Tequila for Cinco de Mayo

Posted on by

May 4, 2011

Jacques Bezuidenhout from Tequila Partida explains the history of tequila and how it is made on “FOX 26 Morning News Extra.” He also shows food radio talk show host Cleverley Stone how to make a cocktail with agave syrup, a product that comes from the same plant that tequila is made from.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Cinco De Mayo Margarita

Ingredients

  • 1 ½ oz of Tequila Partida Blanco
  • ¾ oz of Partida agave nectar
  • ¾ oz of tap water
  • 1 oz of fresh lime

Directions

  1. Combine all ingredients in a shaker.
  2. Shake until blended and serve.

Fondues for Family Fun on New Year’s Eve

Posted on by
Fondue is a dish that the whole family can enjoy. Kids are fascinated by skewering their food and dipping it into the pot. Home cooks like fondue because it’s easy to make and cleanup is minimal. Harold Kelly from Melange Catering & Special Events shows food radio talk show host, Cleverley Stone, how to make a three course fondue meal with cheese, meat and chocolate.


Cheese
Meat/Vegetable
Chocolate
Cheddar & Stout Fondue
Submitted by Mélange Catering & Special Events
Serves 4
Ingredients
1.5 lbs Cheddar, Vermont White
1.5 oz Flour
1.5 TBS Butter, unsalted
6 oz Onions, yellow, diced
Pinch Salt, Kosher
2 TBS Mustard, Spicy Brown
1 Pint Guinness Stout Beer
Rosemary Bread Cubes
Sourdough Bread Cubes
Tortilla Chips
Herbed Pita Chips
Directions
1. Toss the cheese with the flour in a bowl and set aside.
2. In a fondue pot, melt the butter over medium heat.  Add the onions and cook, stirring frequently,
until golden brown and very soft, about 10 minutes.
3. Add salt, mustard and Guinness Stout. Increase the heat to medium high heat.
4. Stir constantly until liquid boils.
5. Decrease the heat to medium low and add the cheese mixture ½ cup at a time.
6. Stir until melted after each new addition.
7. Place bread cube on a skewer, dip into cheese fondue and eat immediately.

===============================

Burgundy Wine Fondue for Meat, Chicken & Vegetables
Ingredients
12 oz Onions, yellow
2 cloves Garlic, fresh, peeled
1 lb Mushrooms, button
6 oz Robust Red Wine
1 TBS Tomato Paste
1 TBS Beef Bouillon
Yellow Squash, Potato, Zucchini, cut into cubes
Pearl Onions
Broccoli & Cauliflower florets
Beef Tenderloin Cubes
Chicken Breast Cubes
Pork Loin Cubes
Directions
1. Dice onion and chop your garlic cloves.  Sauté the onions and garlic in oil until translucent.
2. Add mushrooms, wine, beef bouillon, tomato paste, Worcestershire and 2 cups water.
3. Cook slowly until thickens.
4. Place vegetable or meat cube on a skewer. Place in fondue and cook for about 10-15 mins.
Remove and eat immediately.
5. Alternative cooking method: Place vegetable or meat on a skewer and sauté in a saucepan until cooked through.
Dip into fondue sauce and eat immediately.

===============================

Chocolate Fondue
Serves 4
Ingredients
1 ½ cups Cream, heavy
10 oz Chocolate, Semi Sweet Block
2 TBS Brandy, your choice
Strawberries, washed and hulled
Pineapple chunks
Banana slices
Marshmallows (use with graham cracker crumbs to make s’More Fondue)
Oreo Cookies (use crumbs and whipped cream to make a cookies ‘n cream fondue)
Whipped Cream
Cheesecake cubes
Angel Food cake cubes
Rice Krispy Treats, cut into cubes
Directions
1. Chop chocolate into small pieces.
2. Bring heavy cream to a boil, then turn down to simmer.
3. Whip the chocolate in the cream in small batches.
Do not add additional chocolate until the previous batch is melted.
4. When all the chocolate is melted, remove from heat and add your brandy.
5. Place fruit or cake cube on a skewer and dip into chocolate fondue. Eat immediately.


==========
==========

For more information about food, wine and dining in Houston, catch Cleverley’s radio show,

Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)

Tony Mandola’s Stuffed Merliton & Cajun Egg Nog

Posted on by

Tony Mandola takes great pride in serving food indigenous to the Gulf Coast.  Many of his recipes are his mother’s and he is “dedicated to the preservation  of the art of Mama’s cooking.” He shares two Mandola family holiday favorites:
Stuffed Merliton and Cajun Yuletide Egg Nog with food radio talk show host, Cleverley Stone.

=====================

Mandola Family Stuffed Baked Merliton
Submitted by Tony Mandola
Tony Mandola’s Gulf Coast Kitchen
Makes 12 servings
Prep Time: 1 hour
Cook Time: 15 minutes
Tools: Cutting Board, Foil, Food Film,
French Knife, Half Hotel Pan, Measuring Cups,
Measuring Spoons, Rubber Spatula, Sauté Pan,
Short Handle Spoon, Side Towels, Tongs
Ingredients
6 each chayote squash
1 lb ground Italian sweet/hot (Base) sausage
1 lb chopped crawfish meat (U80)
½ lb chopped medium green bell pepper
½ lb chopped jumbo yellow onion
0.1 lb minced peeled (4/5#) garlic
½ bunch 36 ct. celery
½ bunch green onion
¼ lb unsalted solid butter
1 tbl Cajun seasoning
4 oz Romano cheese, grated
½ lb Panko bread crumbs
½ lb toasted bread crumbs
kosher salt to taste
black ground pepper to taste
Directions
1. Halve the squash and boil in salted water until just tender. Cool.
Discard the seeds and scoop out the meat. Reserve the merliton shells (the skins of the squash).
Mix the bread crumbs together.
2. Sauté the onions, celery, garlic and pepper until softened.
Add the sausage and crawfish meat and cook through. Add the reserved merliton (squash meat),
cheese and 2 ounces of bread crumbs. Add seasoning to taste.
3. Thoroughly combine ingredients. Stuff squash shells with mixture and top with bread crumb mixture.
Place stuffed merlitons in a hotel pan or baking dish and bake in a 375 degree F oven for approximately 20 minutes.
Brown top under broiler and serve immediately.
=====================
Tony Mandola’s Cajun Yuletide Egg Nog
Makes 3¼ qts
Prep Time: 15 minutes
Cook Time: 10 minutes
Portion Size: 1 fl oz
Tools: Blender, Cutting Board, French Knife,
Large Sauce Pan, Measuring Cups, Measuring Spoons,
Medium Mixing Bowl, Side Towels, Sieve, Wooden Spoon
Ingredients
12 each extra large eggs
1¼ cup granulated sugar
2 cup half & half cream
2 cup whipping 40% cream
2 tbl peeled fresh ginger, sliced
1 tbl vanilla bean paste
2 fl oz Herbsaint
2 fl oz gin
ground ginger for garnish
Directions
1. Whisk eggs and sugar together. Add vanilla, half & half and fresh ginger; pour into heavy bottom medium sauce pan.
2. Cook over low heat stirring constantly, as for sauce Anglaise, until mixture is thick and coats the back of a wooden spoon.
3. Remove from heat, strain mixture to remove ginger, stir in gin and chill.
Whip cream to a slightly thickened state and add to mixture.
4. Pour into small glass, drizzle each glass with Herbsaint and sprinkle top with ground ginger.
Note: If egg/half&half mixture is overcooked (appears grainy) blend it until smooth and store until
bubbles dissipate, then add in thickened cream.
======================

Web links: www.TonyMandolas.com, www.Cleverley.com

======================

For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)