It’s certainly no secret that American eating habits have gotten out of hand. What’s worse, these habits are becoming increasingly unhealthy as more and more Americans rely too much on processed and fast food.
People are losing touch with the concept of integrating a balanced diet into their everyday routine, and this has become more evident as obesity, heart disease and diabetes threaten to create the first generation of children with shorter life expectancies than their parents. If you want to get a real sick feeling in the pit of your stomach, re-read that last sentence.
I was reading a few articles on one of my favorite websites this morning (Health.com). One article in particular stuck in my mind. Keep reading, but don’t expect that sick feeling to get any better.
From Health.com:
One in five teens in the U.S.—and more than 40% of obese teens—have abnormal cholesterol, whether it’s low HDL (good cholesterol); high LDL (bad cholesterol); or high levels of triglycerides, another type of blood fat, according to a new report from the Centers for Disease Control and Prevention (CDC). Read the entire article….
None of us want our young people to have serious health problems that could have been prevented. What’s more, we want to make their life expectancies greater than ours, not less! We HAVE to start setting better examples, cooking healthier meals, and do everything within our power to heal and mend the wounds that have been inflicted by poor choices.
Someone else feels this way and I believe you’ve heard of him. This fall, one of the most entertaining Food Network stars ever, British chef Jaime Oliver, began a campaign for an American Food Revolution in which he aims to change how Americans eat — by helping them learn to cook healthier meals and make better choices. Over the years, Jamie says that he’s “consistently observed the most radical, inspiring and completely emotional changes, simply through showing people how to cook a handful of meals.”
To spread the word and gain momentum, Jamie has created a petition, promoting healthy food for children, that he will present to the White House. I know you’ll want to lend your support, as I certainly will mine. You can find the petition here: http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition.
I love the fact that Jamie Oliver cares enough about the health and fitness of young people enough to take action. And what action – to the White House no less! You have to appreciate the irony as well – this time around, the American Revolution is being led by a British chef to help save young American lives. God willing, the British will win this time.
Jamie Oliver’s initiative is all about creating easy, fresh meals at home. In that vein, below are a few basic “Jam Jar” salad dressings which help make eating more salad and veggies a pleasure (for people of all ages).
French Dressing
Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar, and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
Yogurt Dressing
Put 1/3 cup of natural yogurt, 2 tablespoons of white or red wine vinegar, and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
Balsamic Dressing
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
Credit: Recipes from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Now, go sign that petition!
. So far, everything I’ve tried has been a rip roaring, plate-cleaning, lip-licking success.
Baby Spinach is Love.
Rinse and drain beans. In a large bowl, layer half of the lettuce, tuna, beans, corn, and ranch dressing. Repeat first five layers; top with salsa; sprinkle with cheese. Cover and chill for 1/2 hour before serving.
First up, the kitchen product to the left is the Spin n’ Stor and it… well… it puts a new spin on greens. As you know, I’ve been posting a lot about salads and healthy eating lately. However, like you, I’m always especially mindful of thoroughly cleaning my produce. I have one of those salad spinners that were all the rage a few years back. It does the job, but it does take up quite a bit of valuable cabinet real estate.
The gloriously beautiful and nutritious salad recipe below is courtesy of Self Magazine’s web site, 
