Tuesday, August 30, 2011

A recipe for Health, Sex, Happiness and Love


Many foods bring back memories. Shrimp take me back to the small fishing village, where I grew up. In the winter the fishermen would catch fresh shrimp. Fresh and cold from the icy winter waters of Maine we would shell them, cook them and eat them not as a luxury but as an everyday staple.

Tonight’s dinner – Mango Shrimp

The meal begins with a simple salad made of love by a Pink lady apple.Arrange fresh endives on a chilled plate. Slice one Pink Lady apple into quarters. Slice the quarters into slivers and arrange on top of the endives. Cut into small chunks manchego – a Spanish cheese that works well with the apples. You can also use a romano cheese. Any cheese will work but keep it on the mild side. Sprinkle the top with slivered almonds.

Mix the jouce of one small orange into a small measuring cup. Add about 1 tablespoon of oive oil. Stir and then pour ove the top of the salad just before serving.

Mango Shrimp

1 ripe mango peeled

2 tablspoons of lemon juice

1 pound of large shrimp peeled

1 tablespoon of chicken stock

1 teaspoon of chili powder

¼ teaspoon of hot sauce

1 ½ cups of fresh cut and crushed pineapple

1 cup of chopped tomatoes

1 small red onion chopped

Puree mango with lemon juice in blender. In nonstick frying pan combine shrimp with stock, chili pepper, and hot sauce, and cook, stirring about three minutes. Mix in pineapple, tomatoes, onions. Cook for about 1 minute. Spoon onto plate and drizzle mango sauce on top. Serves 4 at about 207 calories a serving – serve with cooked rice or couscous. For wine try a New Zealand Sauvignon Blanc. Excellent white wine that goes well with seafood.

A recipe for Health, Sex, Happiness and Love

Many foods bring back memories. Shrimp take me back to the small fishing village, where I grew up. In the winter the fishermen would catch fresh shrimp. Fresh and cold from the icy winter waters of Maine we would shell them, cook them and eat them not as a luxury but as an everyday staple. Tonight’s dinner – Mango Shrimp

The meal begins with a simple salad made of love by a Pink lady apple

Arrange fresh endives on a chilled plate. Slice one Pink Lady apple into quarters. Slice the quarters into slivers and arrange on top of the endives. Cut into small chunks manchego – a Spanish cheese that works well with the apples. You can also use a Romano cheese. Any cheese will work but keep it on the mild side. Sprinkle the top with slivered almonds.

Mix the juice of one small orange into a small measuring cup. Add about 1 tablespoon of olive oil. Stir and then pour over the top of the salad just before serving.

Mango Shrimp

1 ripe mango peeled

2 tablespoons of lemon juice

1 pound of large shrimp peeled

1 tablespoon of chicken stock

1 teaspoon of chili powder

¼ teaspoon of hot sauce

1 ½ cups of fresh cut and crushed pineapple

1 cup of chopped tomatoes

1 small red onion chopped

Puree mango with lemon juice in blender. In nonstick frying pan combine shrimp with stock, chili pepper, and hot sauce, and cook, stirring about three minutes. Mix in pineapple, tomatoes, onions. Cook for about 1 minute. Spoon onto plate and drizzle mango sauce on top.

Serves 4 at about 207 calories a serving – serve with cooked rice or couscous

For wine try a New Zealand Sauvignon Blanc. Several years ago I was in New Zealand and introduced to New Zealand white wines which are delicious and go exceptionally well with seafood. A light sparking water also goes well if you wish to skip the wine.

Dessert – make it simple. Since the meal is very fruit place lady fingers on a plate and top with a little vanilla gelato. Shave a little dark chocolate on top and serve.

As they say in New Zealand when something is good…

“bonus!”
Doctor Lynn


Saturday, August 27, 2011

A Recipe for Happiness – Shrimply Devine


Shrimp are a crustacean but unlike their close cousins the lobster and the crab they do not crawl, they swim. They use the swimmerets on their abdomen to swim forward and their tails to swim backwards. Shrimp are a wonderful alternative to meat proteins, both low in calories and saturated fat.

Although small in stature, shrimp are anything but small when it comes to nutrition. 4 ounces of shrimp at only 112 calories are a great source of tryptophan, protein, selenium, vitamin B12, omega 3 fatty acid, vitamin D, iron, vitamin B3, zinc, copper and magnesium.

Many people are confused about the fat and cholesterol content of shrimp. Shrimp are very low in fat but somewhat high in cholesterol. However studies have shown that a diet of shrimp raised LDL (bad cholesterol) by 7 % and HDL ( good cholesterol) by 12%. An egg diet raised LDL by 10% and HDL by 7 %. Further shrimp lowered triglycerides (a form in which fat is carried to the blood) by 13%. It appears that the good outweighs the bad.

But can these little crustacean really make us happy? Well they taste good, they’re low in fat, low in calories and can be added to a variety of dishes. That should make us happy. But little as they are, they are so much more.

 Nutritional Science tells us that certain things in the diet can be good for treating mild forms of depression. Vitamin D, vitamin B12, B3 (niacin), omega3 fish oils, zinc and magnesium are all good for supporting mental health and lifting mild forms of depression.

What do we find in shrimp? We get; vitamin D, vitamin B12, vitamin B3, zinc, omega3 fish oils, zinc and magnesium. Ounce for ounce this makes shrimp a pretty good anti-depressant food. Further our bodies require a certain amount of fat to function well. We call these fats essential fatty acids. Omega 3 fatty acid such as that found in shrimp cannot be manufactured by the body. We must get it from our diet. Essential fatty acids protect our cells against invading toxins, bacteria, viruses and allergens as well as support a healthy cardiovascular system.

Shrimp taste good, are low in fat and calories. They support both a healthy body and a healthy mind. So we get taste good, low calories, high nutrient food that can be prepared in a number of different ways, making shrimp something to smile about! Be happy…eat shrimp.  

 Doctor Lynn



Friday, August 26, 2011

A recipe for Sex – it takes two to Mango


Mangos, known as the “king of fruit” rightfully comes by this name as it is rich in amino acids, vitamin C, vitamin E, flavonoids, beta carotene, niacin, calcium, iron, magnesium and potassium.

About 4000 BC ago, the wild mango originated in the foothills of the Himalayas of India and Burma, and about 40 to 60% of these trees still grow in India and Southeast Asia.  Though native to Southern and Southeast Asia, the fruit is now also grown in Central and South America, Africa and the Arabian Peninsula. Today there are over 1,000 different varieties of mangos throughout the world.

Now aside form all the other great health benefits, mangos are good for your sex life. Rich in vitamin E and niacin (B-3), these two erotic vitamins enhance our sexual health. Vitamin E can be used as a safe natural lubricant. In an animal study it was found that depriving males of vitamin E rich foods caused the testicles to shrink and for females cause the fetus to shrink back into the female tissues of the uterus. Scientist believe that vitamin E is essential for fertility.

Niacin is responsible for that warm flush we feel in the throes of sexuality. It is also important in the manufacture of the sex and adrenal hormones. The ability of a male to reach orgasm is dependent upon the release of histamine. When animals that we unable to reach an orgasm were given niacin they were able to copulate.  

Niacin is also responsible for bringing blood to the skin’s surface making it more sensitive to touch and is believed to heighten the sexual experience. It also causes an increase in mucus to the mouth and genital area.

A pretty face and soft skin go a long ways towards enticing a lover. Mangos are high in Vitamin A which is the vitamin the skin needs to stay healthy and glowing. For acne you can cut up a fresh mango and place the flesh on the skin. It is soothing and healing. To make your skin soft and oh so touchable try this simple body scrub:

1 ripe mango peeled
1/2 cup sugar
1TBS honey
2 TBS whole milk


Blend mango, sugar, honey, and milk in a blender until it is smooth. Stand in the tub while rubbing this treatment all over vigorously. Rinse with warm water and finish with cool water.

More mangos are eaten daily than any other fruit in the world. Soft skin, healthy eyes and a sensitive touch just might set the mood; making the mango a sexy fruit!
Doctor Lynn
http://www.doctorlynn.com



Thursday, August 25, 2011

A Recipe for Health- Pine-apple away


How you digest your food is as important if not more important than what you eat. It takes enzymes to digest and extract important nutrients from the food we ingest. Enzymes, made up of proteins play an essential part in all bodily activity. Enzymes are what help us to digest our food. In fact life could not exist without enzyme.

The body manufactures a supply of enzyme and we also get them from the foods we eat. Unfortunately they get destroyed through coking and processing. This is one of the reasons why it is good to eat whole, raw foods. This will both ease the  body’s need to manufacture  enzyme, and raw foods and their enzymes will also inhibit the release of enzyme the body uses to digest cooked foods, enabling the body’s enzymes to work at a higher and more efficient capacity.

There are three types of enzymes the body uses to digest food; amylase for carbohydrates, protease for proteins and lipase for fat. Plant enzymes differ from animals enzymes.

Pineapple, unripe papaya and aspergillus plant are excellent sources of plant enzymes. These foods contain the enzymes papain and bromelin which work to break down proteins. Health benefits from these enzymes have been shown to assist the body with; anti-inflammation, sports injuries, respiratory disease, viral diseases and cancer.

In addition to being a great digestive aid pineapples are high in Vitamin C ( an antioxidant) and manganese and B1 which are both necessary for energy production. Pineapple has also been shown to be good for eye health and the prevention of macular degeneration. 

The pineapple which is native to Central and South America as well as the parts of Asia was first discovered and brought to Europe by Christopher Columbus. It soon became a delightful sweet, nicknamed the pine cone of the Indians and a favorite of European royalty. In America it was customary to place a pineapple on the tale when folks came to visit. It was a symbol of welcoming and of sharing, as in colonial days the only form of exchange was through visits and friendly chats. To this day the pineapple represents a sign of welcome and good health.

Today when we think of pineapples we think of Hawaii. Pineapples were first cultivated and processed in Hawaii by Mr. Dole; hence canned Dole Pineapples. Although canned pineapples have some nutritional benefits it is the fresh pineapple that gives us the enzymatic assistance and the greyest degree of antioxidants.

Packed with vitamins and mineral and at only about 52 calories per 100gm far and away that makes pineapple a great recipe for health.

 Doctor Lynn



Wednesday, August 24, 2011

A Recipe of health, sex, happiness and love


The Italians have a special kind of romance. To me it is very rustic and passionate; a mood unto its own. I love the food, the singer Bocelli and the Amalfie coast where my husband asked me to marry him.

So tonight we go simple Italian.

Start with a simple salad of mixed herbs and greens topped with slices of fresh avocado and a sprinkling of goat cheeses. On the side added crusty bread or a cracker I found in Whole foods market called Two Moms in the Raw – gluten free, oil free and sugar free raw cracker made from flax seed and other ingredients. Light a crispy it goes well with a light salad and goat cheese.

Chill and serve a Sauvignon Blanc with the meal

Angel Hair Pasta with fresh tomatoes and basil

Ingredients

Angel Hair Pasta 4 ounces for two servings– I’m using De Boles Organic whole wheat angle Hair

1 tsp minced garlic

2 roma tomatoes chopped into small bite size pieces

¼ cup fresh chopped basil leaves

1 tablespoon of olive oil

½ cup of freshly shredded parmesan cheese

Cook pasta according to package directions, drain and then set aside and keep warm

In a medium size pan coated with a little olive oil sauté garlic until tender. Toss in tomatoes and basil and cook for about 2 minutes. Toss together pasta and tomato mixture. Place on separate serving plates and sprinkle the top of each serving with the parmesan cheese.







Dessert Raspberry sauce over vanilla gelato

Purchase vanilla gelato.

Raspberry sauce

1 cup fresh raspberries

1 tablespoon of sugar

1 tablespoon of orange juice

Combine in a blender and puree

Serve over the top of gelato.



Light and easy this meal can be prepared in no time. You’ll discover the substance of happiness mixed with sexuality and topped with health and then finish it all with a saucy splash of love.

Cibo Molto Buono!

Doctor Lynn


Tuesday, August 23, 2011

A Recipe for Love- Raspberry Beret


Although controversial in its day, who doesn’t love the Prince song, Raspberry Beret? When the song was first released I had a friend who wore a raspberry beret that she got in a second hand store. We were young, cute, bohemian girls enjoying the slightly off center side of life. To this day every time I eat raspberries I think of the song and my friend in her raspberry beret.

 Innocent love is like a raspberry. It’s sweet and tender but doesn’t last very long. However the sweet tenderness makes us go back for more. That’s because like love these little red morsels are packed with “good stuff” that nourishes the body, the mind and the soul.

According to ancient records raspberries are native to Asia Minor and to North America. It was the Roman however who are responsible for spreading the raspberry seeds throughout Europe. Not only a delicious fruit but raspberries were believed to be medicinal. The raspberry has been shown to have antiviral, anticancer and antibacterial qualities. The leaves of the raspberry plant are used to make a tea that minimizes childbirth pain, helps to control diarrhea and is used for a mouth wash for sore throats.

But the real value is in the high vitamin C content which makes it a great antioxidant. Raspberries are a rich source of these anthocyanins ( antioxidants) which have been shown to lower the risk of health disease and delay the effects of aging.

Your mother made have told you to eat your carrots to protect your eyesight but studies have shown that eating three or more serving of fruits per day, specifically raspberries are important for lowering age-related macular degeneration- the primary cause of vision loss in older adults.

In early European/Christian art work raspberries are used to symbolize the energy of blood which runs from heart and carries love, nutrition and kindness to the body. Raspberries remind us to be patient. It takes two years for a raspberry bush to produce fruit. Likewise we must be patient with our endeavors and protect the fruits of our labor.

Like, raspberries cousin the rose, we are reminded to be gentle with one another and to be patient and loving. It is only with care and gentle touch that the raspberry yields her fruit. The raspberry reminds us to slow down and savor all that must occur before we bear the fruits of our lives. Just like the Prince Song, Raspberry Beret; the sight of a raspberry should now make you instantly fall in love!

 Doctor Lynn



Monday, August 22, 2011

Back to the Post

Back to posting and writing the book although I am also launching the new DVD exercise series Aero*boga(tm) so I am strattling two camps at once. However i will get this book finished!


A recipe for Happiness – Feed your noodle some pasta   

Pasta has gotten such a bad rap when it comes to eating healthy. It is seen as the culprit in weight gain. It’s not Pastas fault – pasta doesn’t make you gain weight. Eating too many calories and not expending enough energy is what causes weight gain.

 Semolina Pasta, the kind most of us buy is made from durum wheat and is almost always enriched with iron and vitamin B complex. Whole wheat pasta is made from whole grains and although not fortified it is a  good source of fiber. Organic spinach pasta is rich in nutrients. Or you can choose a pasta made of soy, spelt or brown rice for those allergic to wheat. Pasta comes in many varieties all packed with good nutrition. Most pasta dishes are made with fresh vegetables and lean meats and fish making it doubly nutritious. So why the bad rap on pasta?

Pasta is carbohydrates and carbohydrates are seen as the enemy when it comes to weight gain and weight loss. However we need carbohydrates to maintain health and to get a well balanced diet. Carbohydrates provide glucose which is a fuel that is necessary for good brain functioning.

Glucose is the form of sugar that travels through your blood stream fueling the cells of your brain. We get glucose from carbohydrates. The only form of glucose we get from animal products is from dairy. Because neurons cannot store glucose they depend upon the bloodstream (us eating carbohydrates) to supply them.

Too much refined sugar (here’s the problem with carbohydrates) can actually deprive the brain of glucose, depleting energy and compromising the brain’s ability to think and remember. Mental activity takes a lot of power. In fact about 400 calories of what we consume each day goes to powering the brain.

Complex carbohydrates slowly release glucose into the blood stream allowing for balanced energy. Refines sugar is like a quick shot of sugar that spikes and drops quickly. The best complex carbohydrates are those that are low on the glycemic scale which measures how quickly blood sugar increased after eating a particular food.

Special K has a 54 rating while linguini has a 50 rating! It’s not the pasta that makes you dizzy and lazy…it’s the junk food!

So if pasta is good for memory and brain functioning and it doesn’t make you fat that should be making you pretty happy about now. Energy and a sharp memory makes most people feel good, young and happy. But remember like everything in life it’s all about moderation. Eat a lot of anything and you’ll throw your body-mind out of balance.

 So next time your noodle says “I’m tired and my memory is slipping”, make a healthy pasta meal.

Doctor Lynn

Friday, August 19, 2011

A recipe for Happiness – Feed your noodle some pasta


Pasta has gotten such a bad rap when it comes to eating healthy. It is seen as the culprit in weight gain. It’s not Pastas fault – pasta doesn’t make you gain weight. Eating too many calories and not expending enough energy is what causes weight gain.

 Semolina Pasta, the kind most of us buy is made from durum wheat and is almost always enriched with iron and vitamin B complex. Whole wheat pasta is made from whole grains and although not fortified it is a  good source of fiber. Organic spinach pasta is rich in nutrients. Or you can choose a pasta made of soy, spelt or brown rice for those allergic to wheat. Pasta comes in many varieties all packed with good nutrition. Most pasta dishes are made with fresh vegetables and lean meats and fish making it doubly nutritious. So why the bad rap on pasta?

Pasta is carbohydrates and carbohydrates are seen as the enemy when it comes to weight gain and weight loss. However we need carbohydrates to maintain health and to get a well balanced diet. Carbohydrates provide glucose which is a fuel that is necessary for good brain functioning.

Glucose is the form of sugar that travels through your blood stream fueling the cells of your brain. We get glucose from carbohydrates. The only form of glucose we get from animal products is from dairy. Because neurons cannot store glucose they depend upon the bloodstream (us eating carbohydrates) to supply them.

Too much refined sugar (here’s the problem with carbohydrates) can actually deprive the brain of glucose, depleting energy and compromising the brain’s ability to think and remember. Mental activity takes a lot of power. In fact about 400 calories of what we consume each day goes to powering the brain.

Complex carbohydrates slowly release glucose into the blood stream allowing for balanced energy. Refines sugar is like a quick shot of sugar that spikes and drops quickly. The best complex carbohydrates are those that are low on the glycemic scale which measures how quickly blood sugar increased after eating a particular food.

Special K has a 54 rating while linguini has a 50 rating! It’s not the pasta that makes you dizzy and lazy…it’s the junk food!

So if pasta is good for memory and brain functioning and it doesn’t make you fat that should be making you pretty happy about now. Energy and a sharp memory makes most people feel good, young and happy. But remember like everything in life it’s all about moderation. Eat a lot of anything and you’ll throw your body-mind out of balance.

 So next time you noodle says “I’m tired and my memory is slipping”, make a healthy pasta meal.
Doctor Lynn
http://www.doctorlynn.com

Thursday, August 18, 2011

So busy however...A Recipe for Sex – Be an Herbivore

So busy the alst few days cooking and helping my dughter move that I've had little time to post- so today I'm back.


A Recipe for Sex – Be an Herbivore

 Those little packets of herbs sitting on the shelf are calling your name. Sweetly and romantically they are seducing you into the sensory world where you can taste the passion of desire, lust and love making. Herbs are nature’s answer to flavor and medicine. Green and full of nutrients herbs do a multitude of task. Among them is the ability to enhance our sexual health. So try being an herbivore.

Herbs such as basil have long been used as a culinary herb in many cuisines throughout the world; most notably Italian. There are many varieties of basil depending upon where it is grown. Basil is originally native to Iran. The word Basil comes from the Greek word meaning king. It is believed that basil grew above the spot where Constantine and Helen found the Hold Cross. It is therefore called the king of herbs.

Recently there has been much research in to the health benefits of basil. The essential oil of the basil plant has been shown to have antioxidant, antiviral, anticancer and antimicrobial properties. In aromatherapy basil oil is used to treat mental exhaustion and depression.

Basil has a long history as being used as an aphrodisiac. Because it induces a sense of well being, it is believed that the smell of basil is helpful in getting, “in the mood”, which is conducive to having great sex. Don Juan supposedly would take fresh basil leaves and squeeze them into a tomato drink before each conquest. Basil leaves placed in the bottom of a glass of wine is believed to excite one sexually. And as an oil defused in aromatherapy it is used to cure all kinds of headaches! So no more headache excuses.

Basil is associated with the love goddess, Erzulie who is known for her beauty, sensuality, sweetness and love. Basil can be found in any recipes for love spells, relationships and sexuality. In Italy sweet basil is used in a pot on a windowsill to summon a lover.

It is said that the scent of fresh basil drives men crazy with lust. In ancient times women would dust themselves with fresh crushed basil to attract a man. Its uplifting fragrance promotes feeling of contentment, love, sweetness and desire – all a great recipe for sex!

The essential oil, what we aroma therapist call the “blood of the plant” is what gives basil it medicinal benefits. Rich in vitamin K and iron it helps blood to clot, gives us energy and its sweet scent uplifts and entices. More and more scientists are rediscovering the wonderful benefits of herbs. So if you want to add a little aroma to your romance try cooking with basil.
Check out my new class Aero*boga(tm) and get fit!





Tuesday, August 16, 2011

Go Cheese


Parmesan contains 33% protein compared to 20% in lean beef and the cheese protein takes only 45 minutes to digest while the protein in animal products take about 4 hours. Other benefits to the digestion include Parmesan's ability to promote the development of Bacillus Bifidus, which is useful for the maintenance of a healthy gut. Parmigiana is also lactose free making it a good choice for the lactose intolerant or those with gastro-intestinal inflammation.

The combination of health benefits and ease of digestion is why doctors in Italy suggest parmagiana cheese for infants, the elderly and athletes. Health wise – it appears the Italians are the big cheese!
Doctor Lynn
http://www.doctorlynn.com

Monday, August 15, 2011

A Recipe for Health- Who’s the big cheese?


Ever entered a cheese store and been bowled over by the scent of aromatic cheeses? Why is it that the foulest smelling are usually the most expensive and the best tasting? Is cheese really good for our health? Well it is a good source of calcium, protein and other essential vitamins and minerals. But what about all the fat in cheese?

History tells us that Arab nomads were probably the first to make cheese. Carrying milk in animal skins in the hot dessert the milk curdled and turned into primitive cheese. The earliest account of cheeses dates back to The Sumerians around 3500 B.C. As time progressed the Romans were attributed with the art of perfecting cheeses. From there it spread throughout the world; with Italy becoming the Mecca of cheeses making. The rest is a long history of cheese being a staple in the diet of most all cultures.

Italy became the cheese making center of Europe. Gorgonzola is first mentioned in 879 C.E. A cheese called La Luna, possibly the precursor of today’s Parmigiano-Romano, first appeared in 1579. Mozzarella and Parmigiana are probably the most widely used cheeses.

About one-third all the milk produced in the US today is used to produce cheese. The International Dairy Association estimates that there are more than 300 varieties of cheese sold in the U.S. The average American consumes more than 33 pounds of cheese per year. But are cheeses good for you?

The health benefits are many; calcium for dental health and bone strength and it is rich in vitamin B; the B vitamins are utilized as coenzymes in almost all parts of the body. They are essential for maintaining healthy nerves, skin, hair, eyes, liver and mouth, and good muscle tone in the gastrointestinal tract. But what about all the fat in cheese?

Well full fat cheese is very high in saturate fat and high in calories. This is most of your rich creamy cheeses. However that doesn’t mean you need to stop eating it and receiving the good benefits. Just change your relationship with cheese so that it becomes an accent to food and not the main ingredient. Limit yourself to a couple of serving of high fat rich cheese every week. Eat more hard cheeses like parmigiana also known as parmesan in the US.

The proponents of parmigiana cheese applaud it’s many health benefits dubbing it a “super food”. As well as being high in calcium and the B vitamins parmigiana is a supper food because the human digestive system can easily assimilate all its goodness. Due to its long ageing, much of the protein in Parmesan has been broken down into peptones, peptides and free amino acids. This means that the protein has been 'pre-digested'; the protein is readily available and as such it is easily metabolized.
http://www.doctorlynn.com

Friday, August 12, 2011

My Book

Just reread and did a little editing to the opening of my cookbook for living a healthy, sexy, happy and loving life - complete with actual recipes. I'm quite happy with it so far...more to do. One full year to write with 35 years of collection. Never give up on an idea, a dream or a goal. With passion and determination you will succeed. I set certain goals 35 years ago and have achieved them. If I can...you can!
Doctor Lynn
http://www.doctorlynn.com

Thursday, August 11, 2011

Life Gets Away from You

Ever felt like life was running faster than you can catch it? Sort of out of breath as you rush throught the day with so much to do and so little time to reflect. You meant to get so much done and some how things slipped through - that is exactly when it is time to sit down quietly, catch your breath and renew.
Doctor Lynn
http://www.doctorlynn.com

Tuesday, August 09, 2011

A recipe for health, sex, happiness and love


A recipe for health, sex, happiness and love



Spain is known for many things; the flamingo, architecture, music, guitars, art, wine, good food and of course paella. A rice dish form Spain Paella originated as a dish using whatever ingredients one had on hand to make a meal. The amazing thing about paella is that it is a dish that gives us health in the form of those little green peas, sex wielding shelled and divined crustaceans and seafood, happiness interlaced throughout with the saffron and artichoke hearts tenderly placed to signify love.



Tonight’s dinner

Paella

Crusty bread and olive oil

White wine rose’ or Sangria - make ahead and chill

1 bottle of a light rose or white wine – pour in a carafe and add 2 oranges and 2 lemons cut into wedges. Add 2 Tbsp of sugar and 2 Tbsp of brandy and 1 12 oz bottle of sparkling water.

 Dessert Manchego Spanish cheese; a sheep’s cheese from Spain that works nicely grapes and a splash of Port – arrange on plate with grapes and enjoy with any good Port dessert wine

No side dishes or salads tonight as Paella is meant to stand on its own. It’s a hearty dish with such a variety of flavors and foods.

Paella   serves four

1 16 oz can of stewed tomatoes

1 bunch of scallions chopped- white end only

1 clove of garlic minced

¼ tsp paprika

¼ tsp thyme

¼ teaspoon saffron



1 ½ pounds of boneless chicken thighs

½ pound of chorizo sauce sliced

1 ½ pound of shelled and divined shrimp

4-8 clams

1 14 oz can of artichoke hearts

1 Tsp. of medium hot salsa

1 cup fresh frozen peas

Three cups of paella arroz rice or any long grain white rice

3cups of chicken broth

 Heat 3 cups of chicken broth, remove from heat and stir in thyme, paprika and saffron. Put cover on top and keep warm. Pour olive oil in a paella pan or a Dutch oven. Heat and sauté the scallion. Add chicken thigh meat cut into bite size chunks and the sausage cut into slices. When the onion is tender and the chicken is slightly browned add the tomatoes and salsa. Add garlic and let simmer for about 5 minutes. Pour in the two cups of rice and stir to cover rice completely. Slowly add the 3 cups of chicken broth. Move the rice a round gently so it is evenly distributed throughout the pan. Do not stir the rice after this point. Let it simmer for about ten minutes. Then add the fresh seafood placing the shrimp and clams evenly over the top of the stew. Let simmer for about 15- 20 minutes or until the clams have opened and the liquid from the stew is absorbed. Take from heat and cover the pan with aluminum foil and let sit for about 10 minutes.

Place the paella pan in the middle f the table and serve family style, with fresh crusty bread, wine or sangria and fish with cheese, fruit and port.

Comida Buena!

Monday, August 08, 2011

A Recipe for Love – My Heart is an Artichoke

This post is very appropriate since I am working hard to teach Bhakti - teh way of the heart - if in LA check out my class or visit the website if you would like to take one online http://ww.doctorlynn.com



Is there anything more difficult to get to than an artichoke heart and is there anything more difficult to find than true love? Like love we need to painstakingly peel away each thistly protective leaf to find a sweet heart.

The origin of the artichoke dates back to 371- 287 B. C. when the naturalist and philosopher  Theophrastus discovered them in Sicily and Italy. The Greeks however made them into legend involving the God Zeus. Seems Zeus visited the Island of Sicily where he found a beautiful mortal girl. She did not fear Zeus and he was quite intrigued; deciding to make her a Goddess and take her back to his home in Olympus where he would have his way with her when his wife was out of town. The Girl missed her family and returned to Sicily for a visit. Zeus was enraged by her return to her mortal ways so he turned her into an artichoke.

The ancient Greeks considered the artichoke an aphrodisiac. The plant spread from Greece to Rome, to Europe and to the United States where today the biggest crops are grown in Northern California. Artichokes have become big business.

Scientists have discovered that artichokes contain phytonutrients that not only lower bad cholesterol but raise good cholesterol. If it’s good for cholesterol control it’s good for the heart and anything that’s good for the heart has to be good for love.

Furthermore the artichoke is chock full of good for you nutrients such as magnesium, which works with calcium to create strong bones and teeth. Magnesium is also necessary regulating the body temperature. Artichokes contain potassium. In fact, a medium sized artichoke has almost as much potassium as a small banana. Potassium is necessary to maintain your heart rhythm, nerve function, fluid balance and muscle. Artichokes are also a great source for vitamin C, beneficial for the immune system and building collagen.

In the plant world, color pigments offer protection against the elements. The pigment, anthocyanin, which gives artichokes their color, also gives you powerful antioxidants when you eat it. Scientist believe that anthocyanin may lower your risk of losing memory function, help prevent cancers and improve urinary tract health.

Now I must admit that harvesting through those prickly leaves in search of the heart is a daunting task. But once the heart is found it is worth every arduous step. For love is like the artichoke; it does not come without a little effort.



From the "Book of Nature," by Dr. Bartolomeo Boldo in 1576, "it has the virtue of . . . provoking Venus for both men and women; for women making them more desirable, and helping the men who are in these matters rather tardy."

Friday, August 05, 2011

Patience and kindness

Patience and kindness will carry you far. This is one of the lesson in yoga- learn to identify the critcal judgemental voice within and counter it with a true a positive thought.
Doctor Lynn



A recipe for Happiness – Saffron the yellow bloom

Yellow is a color that lifts our spirits. We see this in SAD ( seasonal affected disorder). For many people a lack of sunshine crates a sad and depressing mood. However I would safely say that for everyone a beautiful sunny day makes us all feel a little happier.

If you want to stimulate your memory and remember something jot it down of yellow paper. That’s because yellow is the most memorable of all the colors. Yellow tends to raise blood pressure and increase pulse rate but not to the degree of red. It is subtle, energizing, uplifting and can help to lift a sad or depressed mood.

Although saffron tends to increase our physical heart rate and pulse it contains the chemical crocetin which actually lowers high blood pressure. Some people even speculate that the low incidence of heart disease in Spain is due to the nation’s high consumption of saffron.

But can saffron really make you happy? Well it is the world’s most expensive spice. Saffron is the threads from the stigmas of the sativus crocus flower. It takes about 13,125 threads to make one ounce. There are only three stigmas per flower. Saffron is handpicked. That is why it is so expensive.

Although Saffron is used in traditional Persian and Spanish cuisine it also has a magical and medicinal aspect. In fact non-Persians in ancient times feared the use of saffron believing it drugged people and induced sexual promiscuous behavior. However, Cleopatra is said to have bathed in saffron to make love making more pleasurable. The Phoenicians marketed the spice as  a cure for melancholy and Buddhist monks adopted the color of saffron for their robes.

Modern medicine has discovered that saffron has anticancer, anti mutation and antioxidant prosperities. A tea made from saffron is said to help cure alcoholism and to lift depression.

Saffron is also associated with Eos the goddess of dawn who is said to open the gate to the sun each morning bringing sunlight and joy.

Saffron contains over 150 aromatic oils. It also has many nonvolatile components like carotonoids and lycopene. Actually lycopene is a carotonoid that has anticancer components that are more powerful than Vitamin E.

So if the yellow color of the crocus flower doesn’t make you smile the fact that you can uplift your anticancer protection by simply eating the world’s most expensive spice while also uplifting a sad mood and enhances love making sure makes adding saffron to your diet a happy proposition.  


Thursday, August 04, 2011

To Master Something you must work at it

You are not supposed to master something immediately. It takes patience and work as well as the abilty to be kind ( have compassoin) to yourself as you toil throught the process of learning.
Doctorlynn
http://www.doctorlynn.com

A Recipe for Sex - Shrimp  -it’s no little thing

Are those little sweet crustaceans really a sex tonic? Famed French mistress, Madame DuBerry served her shrimp in Champagne sauce. Casanova’s traveling companion, Agnolo Torredano, said of shrimp that it was the “food of life that makes it possible for the cold, old body to still enjoy the heat of passion.”

In the United States spicy shrimp gumbo has a long history of being a salacious stew. And a little farther south in the Caribbean it is believe that eating shrimp during sex doubles the pleasure. What is it about these little creatures that are so sexy?

Shrimp provide iodine which is essential to the thyroid gland and basal metabolism. Iodine deficiency has been documented as reducing sex drive. Like many forms of seafood, shrimp offer iodine and omega-3 fatty acid – great for circulation and vital in the battle against aging. Shrimp also serve up a good portion of zinc and iron- two erotic minerals. When digested shrimp protein breaks down in the body to produce the amino acid phenylalanine, which increases levels of sex boosting neurotransmitters in the brain.

Archeologist have found evidence that shrimp and other crustaceans such as lobster were eaten by sea dwelling humans. I grew up off the coast of Maine in a small fishing village. My family fished for shrimp in the harsh winters of Maine. Shrimp Pea Wiggle was a dish we ate in the winter. I always thought my mother made up this name as a fun way to get us to eat our dinner but it turns out that Shrimp Pea Wiggle is a New England dish. Nobody seemed to know where it originated from but it was a staple in New England cuisine.

Shrimp Pea Wiggle is shrimp tossed into a béchamel sauce with peas added and served over toast points. It is hearty and warm on a cold winter’s day. Everyone in the family went to work to create this dish.

The fresh shrimp would be brought in off the boats caught by the family fisherman and then we would all go to work de-heading and shelling the little creatures. My mother would make the sauce and create the dish. Unfortunately for me if you have eaten fresh shrimp right off the boat anything else is tasteless.

May-be the name has a sexual undertone. Shrimp Pea Wiggle just might make you wiggle and it certainly will make you giggle and isn’t wiggling and giggling a part of good sex? Perhaps there is more to this dish than a hearty meal?

Whatever the origin, seafood and especially the Mediterranean diet which is mostly fish and seafood provides us with essential nutrients that gets the metabolic fires burning and boost the sexual neurons making shrimp no little sexual thing!


Wednesday, August 03, 2011

A Beautiful Day

It's early morning and the sun is bright. it feels like a warm and beautiful summer day. Appreciate the opprtunities and the moments and don't look back with regret or you'll lose now...
Doctor Lynn


A Recipe for Sex - Shrimp  -it’s no little thing

Are those little sweet crustaceans really a sex tonic? Famed French mistress, Madame DuBerry served her shrimp in Champagne sauce. Casanova’s traveling companion, Agnolo Torredano, said of shrimp that it was the “food of life that makes it possible for the cold, old body to still enjoy the heat of passion.”

In the United States spicy shrimp gumbo has a long history of being a salacious stew. And a little farther south in the Caribbean it is believe that eating shrimp during sex doubles the pleasure. What is it about these little creatures that are so sexy?

Shrimp provide iodine which is essential to the thyroid gland and basal metabolism. Iodine deficiency has been documented as reducing sex drive. Like many forms of seafood, shrimp offer iodine and omega-3 fatty acid – great for circulation and vital in the battle against aging. Shrimp also serve up a good portion of zinc and iron- two erotic minerals. When digested shrimp protein breaks down in the body to produce the amino acid phenylalanine, which increases levels of sex boosting neurotransmitters in the brain.

Archeologist have found evidence that shrimp and other crustaceans such as lobster were eaten by sea dwelling humans. I grew up off the coast of Maine in a small fishing village. My family fished for shrimp in the harsh winters of Maine. Shrimp Pea Wiggle was a dish we ate in the winter. I always thought my mother made up this name as a fun way to get us to eat our dinner but it turns out that Shrimp Pea Wiggle is a New England dish. Nobody seemed to know where it originated from but it was a staple in New England cuisine.

Shrimp Pea Wiggle is shrimp tossed into a béchamel sauce with peas added and served over toast points. It is hearty and warm on a cold winter’s day. Everyone in the family went to work to create this dish.

The fresh shrimp would be brought in off the boats caught by the family fisherman and then we would all go to work de-heading and shelling the little creatures. My mother would make the sauce and create the dish. Unfortunately for me if you have eaten fresh shrimp right off the boat anything else is tasteless.

May-be the name has a sexual undertone. Shrimp Pea Wiggle just might make you wiggle and it certainly will make you giggle and isn’t wiggling and giggling a part of good sex? Perhaps there is more to this dish than a hearty meal?

Whatever the origin, seafood and especially the Mediterranean diet which is mostly fish and seafood provides us with essential nutrients that gets the metabolic fires burning and boost the sexual neurons making shrimp no little sexual thing!


Tuesday, August 02, 2011

Too much to do and not enough time

Staying to task when other creative ideas pop into your head is sometimes very difficult. It's also difficult to stay to task when monetary results are no where to be found - but the creative process has a way of unfolding in due time and is never done for monetary reasons. The creative process is simply creative...
Doctor Lynn


A Recipe for Health - Peas Please

Did you know that peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus? They are rich in protein, carbohydrate and fiber and low in fat which is mostly of the unsaturated kind. Half a cup of frozen peas has only 5% of the daily value for sodium. Foods low in sodium are good for your heart. An 85 gram serving of peas, cooked, provides 50 calories, 4 grams of protein, 8 grams of carbohydrate (of which 3.5 grams are sugars), 3.8 grams of fibre, 17mg of vitamin C (28% of the recommended daily allowance) and 0.2mg Thiamine (B1) (15% of the recommended daily allowance.)

Thiamine or B1 plays an important role in regulating the metabolism of carbohydrates in the body. Thiamine is also necessary for the growth and maintenance of healthy skin. The cells of the nervous system are extremely sensitive to carbohydrate metabolism. This may be why the brain and the nerves are the first to show thiamine deficiency. Thiamine is needed as a catalyst for the metabolism of carbohydrates so it should come as no surprise that the more carbohydrates we eat the more thiamine we need.

There was a preliminary study that indicates thiamin levels drop significantly after surgery, during a fever, over active muscular activity and during physical and emotional stress. Some of the symptoms of thiamin deficiency include loss of memory, nervous disorder, leg cramping, fatigue and irritability.

Fortunately many foods including organ meats, soybeans, wholes grains, brown rice, egg yolks and peas supply us with thiamin. In our over active and over stressed world getting adequate nutrition is essential. So pass the peas please.

Freshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. This locks in all the nutrients, which can be lost at room temperature. Peas are just about the most versatile vegetable in the world. They taste great in risotto, omelet’s, pizzas, pastas, soups, salads, casseroles and curries.

The UK grows the largest supply of the world’s peas. However peas are widely used in just about every culture and in many native dishes to many different countries including all of Europe, India, Asia and the Americas.

Here’s some pea facts for you: A monk by the name of  Gregor Johann Mendel (1822-1884), worked with peas to lay the foundation for modern day genetics.  A 16th century treatise of the art of love says that peas boiled with onions and a dash of cinnamon is an aphrodisiac. Birds Eye frozen peas advertisement was the first color add on TV. If you threaded every frozen pea produced each year in the UK onto a piece of string you would need 3,900,000 kms of string, which would stretch from the earth to the moon and back more than five times And did you know that there is an etiquette to eating peas? The British love their peas but eating them properly is a must. Most people shovel or spear peas; the Brits smash them on the back of their forks and eat them. So smash away and enjoy these little green pills of natural health.






Monday, August 01, 2011

Back to work

It's 5:30 AM Monday morning and I'm back to work. I teach  cycle class at 7:00AM so get up early to ahve a cup of tea and post the blog before I go off to teach. I watch the sun come up as the day begins to break quietly alone in my world. I've grown to love this erly morning time.
So here e go...anothr post to teh book.
Doctor Lynn
http://www.doctorlynn.com


To Health, Sex, Happiness and Love We Dine

The table is set, the candle is lit, the wine is corked- it’s time to dine.

Begin with dessert which needs to be prepared at least three hours ahead of time. This dessert can be made up to three days ahead.

Poached Pears for two – double recipe each time you add two more persons to the meal

¼ cup dry marsala wine

¼ cup water

 2 Tbsps of sugar

1 cinnamon stick

1/3 vanilla bean split

4 long strips of orange peel

1 Bosc pear peeled sliced in half and cored

*** Optional a small scoop of vanilla gelato or ice cream

Combine wine, water, sugar, cinnamon stick vanilla bean and orange peel in a heavy small pan. Bring to a boil over high heat stirring to dissolve sugar. Add pear halves. Reduce heat to medium-low. Cover the pot and simmer until pears are tender, turning pears occasionally – about 35 minutes. Use slotted spoon to remove pears to a serving dish. Remove orange peel and place two strips on top of each pear half. Chill for at least three hours. Serve with a side of vanilla gelato. Make sure and eat the orange peel – it’s divine.

Start with a salad

Torn butter lettuce on a chilled plate. Top with two or three canned artichoke hearts ( drained) Crumble goat cheese on top and sprinkle with slivered almonds. Use balsamic vinegar and olive oil as dressing.

Side dish Sautéed kale

In a medium size pan add two tablespoons of olive oil and 1 clove of finely mined garlic. Heat and stir until garlic is slightly brown. Toss in about a cup of sliced celery and stir for a few minutes. Toss in the kale and stir gentle until the kale just starts to become limp.

Main Dish Chicken Marsala

4 boneless skinless chicken thighs

2 Tablespoons of Flour

1 ½ tsp of olive oil

¼ cup chicken broth

½ cup marsala wine

1 cup sliced mushrooms

½ tsp of basil

2 shallot chopped ( or ½ medium onion)

Place chicken into a large size baggie and pound with a meat mallet to about ¼ inch thick. Dredge chicken through the flour. In a skillet over medium heat add chicken to heated olive oil. Brown chicken on each side. Remove to a serving platter.

Add shallots to skillet and cook until tender. Stir in chicken broth, marsala wine, basil and mushrooms and cook for 2-4 minutes reducing liquid to about half. Return chicken to pan and cook turning the chicken to glaze both side with the thickened sauce.

Serve Chicken with sauce on top and a side of kale.

Add a crusty bread and /or rice or noodles. The added carbohydrates will add calories to the meal.

Eat your pear dessert for healthy bones, vanilla bean sauce and vanilla bean gelato for a a sexy delight, marshals wine for happiness and artichokes for love.

When you take the time to consciously eat for health, sex, happiness and love you create something great for the body, the mid and the soul.

cibo buono