over dinner i mentioned to my husband that I read an article in fastcompany magazine about a guy (Tom Davies) who builds custom eye glasses. In the sidebar of the article there was a nifty list of reasons to get custom glasses. Item number 1 is that “americans’ ears are typically set about 10 mm farther back than europeans”. This sparked interesting conversation. is this true and if so why.

my take on it…. environment is one factor, i think american’s health habits etc.. might an influence. also genetics. this is where it gets interesting. what is the genetic makeup of the “average” american. i’m guessing it’s still european caucasian. if so, why is there difference in skull size? take my genetics for example, aside for an unverified rumor of gypsy, i’m 100% european mix — english, dutch, german, scotch, italian. a little of everything. i’m curious now, do i have an american head or a european?

i first tried coconut water in asia about 20 years ago. It was at a roadside stand in india. one of the mantras while traveling is asia is “don’t eat anything uncooked”. (forgot the rule and had ice my next trip to thailand and had a yummy jelly dessert topped with crushed ice. paid for it the next 3 days. they call it montezuma’s revenge, but i think it should be called stupid-foreigner’s-gut-wrenching-lose-three-days-of-my-vacation-moaning-in-a-dark-room-remember-to-only-eat-cooked-food-next-time-you-idiot. anyway, back in india, having not suffered yet, i believed my husband and tried some coconut water straight from the raw-uncooked coconut. the guy at the stand had a well-used old machete and with a practiced swing, whacked off the top of the coconut, and inserted straw. the nirvana of this delectable nectar! it was refreshing, glorious, a great respite while on our travels! after sucking it dry, we took the coconuts back to the machete man, he sliced off a side of the coconut shell, chopped the coconut in half. we used the slice of shell like a spoon and scooped out the luscious jelly inside. what a treat!

back at home, in the pacific northwest, we don’t get a lot of coconut trees growing by the side of the road. when we go to the asian store, my kids get a coconut each that we take home and perform our own ritualistic rites to extract the juice. but it’s not quite the same.

read about vitacoco in one of the multitude of magazines i get and am intrigued. i don’t see a retailer close to us, so i’m ordering online. bummed that it’s only through amazon as i have a love-hate relationship with them, so maybe i’ll have to drive across town. i’ll let you know, i’m sure my kids will love it!

Reading this book:

A great easy read on quality control and the importance of keeping track of what you’re supposed to be doing.

This fall and winter have been brutal for contagious diseases. At my daughter’s school, there was first just the regular cold/flu, then swine flu, then lice. We weren’t hit too hard, but it was a good reminder to be sure to keep your body fit and well. A few things I’ve recently added to our arsenal to battle illness:

1. Vitamin D deficiency of which has been linked to the normal winter cold/flu outbreaks
2. Thieves Oil which is a blend of essential oils. I normally put a drop in my quart of water that goes with me in the car and at my desk. You can make your own or purchase from Young Living (or one of their affiliates).
3. Garlic! Yes, to be sure you’re not invited to any holiday parties and your friends avoid you, chew a clove when you’re first feeling a sore throat or a little run down
4. Mushrooms. Yes, this great fungus is good for you. A study at Tufts University shows that eating white mushrooms can promote immunity. Don’t know how many mushrooms you have to eat, to get the benefits, but fortunately, my kids love them. Will be posting some great recipes soon!
5. Water, water, water!

Quinoa is a wonderful, versatile grain that’s easy to cook, high in protein and a great addition to any meal.  This salad was created in a moment of inspiration while desperately looking in my cupboards and refrigerator for  something to cook for dinner!  Make it early so the flavors have a chance to meld together.

Ingredients
1 cup Quinoa
1/2 each Red bell pepper chopped
1/2 each Yellow bell pepper chopped
1/2 cup Cilantro chopped
1 cup Carrot chopped
1 each Avocado chopped
1/2 cucumber chopped

Dressing:
1/4 cup Lime juice
1 tablespoon Salt
1/2 each Jalapeno peppers minced
2 tablespoon Garlic minced
1 teaspoon sugar

Instructions
Bring the quinoa to boil in 2 cups water. Reduce to simmer. Cook approximately 20 minutes until tender. Set aside to cool.

Prepare the dressing:

Chop vegetables very finely.
Combine all and serve.

I’ve started drinking Green Tea.  It seems that 2 cups per day with lemon in it is a great way to get antioxidants and the lemon makes them 4x more accessible.  Great information on Green Tea from Dr Weil.  A few tips for brewing green tea so it doesn’t become too bitter:

• the water should be just cooler than boiling
• let it steep for just a couple minutes.  Many herbal teas can be steeped for a long while, but the green tea leaves should be removed so it doesn’t become too bitter
• add a thin slice of lemon or lime to enhance the antioxidants