Simply put, it’s one of the hottest topics in the food system today.

I’ll explain more in a moment, but first let me back up just a bit.

That’s because in order to understand biodynamics, it’s helpful to first understand the broad buzz in good food circles right now around the idea of Regenerative Agriculture. As the name implies, regenerative agriculture is about supporting farming systems that don’t just nourish us humans, but replenish, restore…and (you guessed it) regenerate the land itself. From nitrogen fixing crops to enhancing pollinator habitat, the benefits run deep. And far from a fringe trend, regenerative agriculture is poised to be one of the biggest breakout ideas of 2017. Consider that:

• Chefs like Dan Barber are already crafting dishes showcasing ingredients that replenish and renew soil.  (Cover crop risotto, anyone?)
•  Farmers are increasingly turning to cover crops to halt erosion restore vitality to their land.
• Advocates of regenerative agriculture contend it not only grows high quality nourishing foods, but helps address the climate crisis by storing carbon.
• A budding certification process is underway.

Which brings us to biodynamic farming.

 Is Biodynamic the New Organic?

I tackle this new (and important) trend in my Clean Eating Magazine column this month. Read the full article, Is Biodynamic the New Organic? over at Cleaneatingmag.com to discover more about what this certification means, how it moves beyond organic agriculture, and how you can start supporting biodynamic farms with your next trip to the grocery store. In 2017, the moment seems ripe for much more innovation around this idea across all categories.

As for me, I’m hoping this is the year some fantastic innovator crafts a regenerative potato chip.

The post The Next New Health Trend for 2017: Biodynamic Farming appeared first on Kate Geagan.

Could your New Year’s Resolution be to discover easy ways to make a more sustainable, greener lifestyle within reach in the 2017 and beyond? If so, I want to share my first article with you – 10 Easy Ways to Waste Less (in your very own kitchen!).

Check out the full article, 10 Easy Ways to Waste Less over at Cleaneatingmag.com or pick up this month’s copy at your local newsstand.  Here is a sneak peek that I couldn’t be more excited to share:

10 Easy Ways to Waste Less

1. Plan your perishables. Eat up your most perishable fruits and veggies first to avoid creating those science experiments that end up in the trash.
2. Shop and store foods using eco-friendly containers. Does your local grocery store allow you to bring your own containers? Some do!
3. Learn to compost. Composting is the next Recycling. Some towns even offer curbside pick up so you can contribute to your local community garden’s health.
4. Replant mint springs and green onions. These gems will grow back!
5. Store foods at the right temperature to maximize nutritional value, flavor and freshness. Know which fruits and veggies to store in the fridge (and where), and which can be left on the counter.
6. Clean and reuse your kitchen sponges and brushes. They can be cleaned in the dishwasher or microwave – no need to buy more.
7. Invest in a good water filter. Don’t add to the landfill with bottled water, after all filtered fresh water is a (basically) free resource.
8. Get the lowdown on those expiry dates. Get to know the lingo so you can be aware of when food actually spoils, and when it is still perfectly fine to eat.
9. Repurpose your most common leftovers. Get creative. What can you repurpose now or freeze for later?
10. Shop at a zero waste grocery store. There may not be one near you yet, but chances are, it’s coming. Keep your eyes peeled!

Help Me Help You Go Green

My goal in writing this new column is simple: I want to help you cut through the clutter and find those transformative ideas that bring you one step closer to your healthiest self. And I’d love to hear from you as I plan my upcoming column ideas. So, what do you want me to tackle? What are you curious about?  Please let me know in the comments below.

Here’s to building a better world in 2017 together- one delicious bite at a time.

The post Announcing My New Clean Eating Magazine Column: A Greener You appeared first on Kate Geagan.

“The Purpose of life is not to be happy. It is to be useful, to be honorable, to be compassionate, to have it make some difference that you have lived and lived well.”

-Ralph Waldo Emerson.

If Elon Musk is in a race to Mars, Esca Bona is in the race to hack the Good Food Future.

Check out the Esca Bona Conference Program and Speakers and follow the conversation with #EscaBona. (Disclosure: I was given a Press Pass to attend.)

The conference was held last week in Austin last week. And its vision was bold: to map the best ideas on how we can build and scale a new kind of food system. One that’s better for both people and planet, and massively available and affordable to all.

Before you pooh-pooh this type of thinking as far out or fringe, consider this: these are some of the very same folks who ushered in our current obsession for things like kale chips, chia pudding and quinoa. 

So what rose to the top of this “Best Idea Blitz”?

Here are 5 Trends that Could be Defining-and Disrupting- the Future of Food:

1.      Crickets as an Ultra Clean Protein.
   
   

   Aketta whole roasted crickets

   
   Crickets they are worthy of deep attention because they sit at 4 vital intersections of better food: sustainable protein, ethical animal treatment, social impact and climate resilience. This likely explains why the McGill students who launched Aspire Food Group  around a global edible insect movement won the prestigious Hult Prize from the Clinton Foundation in 2013.When I popped my first-ever intentional insect into my mouth, I have to admit I was a bit terrified. But to my relief, I discovered that whole roasted, seasoned crickets are crunchy and tasty, and surprisingly un-squeamish. And I know my kids (and I’m guessing all kids) will go ga-ga over them.

Check it out some companies already selling cricket based foods:

Chapul is a company already ahead of the trend – selling cricket protein and other cricket-based foods. 

And, Aketta is selling whole roasted crickets and cricket flour. 

2.     The Rise of “Positive Processing”.
   
   

   Back to the Roots biodynamic cereal

   At first blush this may sound like an oxymoron. But processing will play a vital role in our  healthy food future: it’s a lever that can help good food scale. If there’s a company doing it right, it’s  Back to the Roots. The two founders are shrinking the whole  “what you buy at the store vs. what you can make at home” divide further, creating an impressive playbook that will likely light the way for this new trend. It includes clear and simple sourcing statements telling consumers where ingredients come from, ultra short (3-4) ingredient lists that disclose the % amounts of each item, and an innovative “no bag in box” approach which uses 18% less paper and 25% less plastic (all according to the company website). It’s worth watching as a model, as this radically transparent approach undoes much of the criticisms that have long plagued the cereal category – such as impossibly long or hard to understand ingredient lists, or using several different sweeteners to cut costs that make it confusing to know how much added sugar is in there. Well done.

Check out the transparent ingredient list:

Back to the Roots Biodynamic Cinnamon Clusters 

3.      The Triple Play of Regenerative Agriculture.
   

   Cover crops enriching and aerating soil. (credit: Mother Earth News)

   
   One of the biggest opportunities to create a better food system sits right beneath our feet.  How can we up our intake of good-for-us plants that also play an essential role in revitalizing soil? Nitrogen fixing peas, cover crops like clover and barley, and biodynamic farming principles are leading the way in this kind regenerative thinking. Quick wins such as soil regeneration and carbon sequestration, diversifying our diets with new crops, and increased profitability for farmers can all draft off of this approach. Tyler Lorenzen, President of World Food Processing, shared how their farmers are planting peas as profitable cover crops (some of which his company buys and uses to make plant protein) and also do the neat trick of fixing much of the nitrogen per acre required for their crops right back into the soil. This not only restores the soil and boosts production of a mighty legume linked to incredible health benefits , it saves financial and environmental costs associated with synthetic nitrogen fertilizer during the next growing season. I think this category is a huge opportunity for innovation across the whole spectrum-from farmers to brands to nutrition policy.

Check out farmers using regenerative farming practices

Biodynamic farming is a regenerative farming model that moves beyond organics.

Saw Mill Hollow  is revitalizing the economy of rural America through the power of organic small scale farming, using a jewel of an American superfood-the aronia berry.

Barnrasier is a group of thousands of innovators pitching in to change how we eat and live – in many ways that profoundly revive local communities.

4.      Impact is the New Mission.
   Tt’s no longer enough to be mission driven-  creating and measuring IMPACT is what counts. The investor panel agreed that breakthrough foods must have 3 essential elements:

IQ (intelligence quotient) + EQ (emotional quotient)  +VQ (virtue quotient).

In fact, that there are now firms who specialize in “auditing” your numbers to be sure you have truth and transparency in the claims you make. It’s also no longer enough to focus solely on the well-being of the end consumer: the best companies today understand their product must create better health and better opportunities for everyone along the supply chain, including those most vulnerable and most at the margins of our current system. 

Check out a company who boasts transparency and quality in their ingredients: REBBL  

5. 
   Vegan Food Tech 2.0

Here’s where things start to become a bit more muddled.

If the initial wave of the “good food” movement brought us things like cleaner ingredient lists, higher quality meats, re-imagined veggie burgers bursting with taste and beneficial ingredients,  and refreshing nut milks into the dairy case, this next wave feels different.

After those relatively quick wins, we’re entering what the founder of Perfect Day Foods called  “Vegan Food Tech 2.0″: fueled by a mashup of tech and food, this next revolution has set its sights on vegan products that seek to mimic the look and mouth-feel of meat, make cow’s milk (using a sort of “cellular agriculture” via a crafting process similar to beer), and other mind boggling innovation. Fortune called it “cellular agriculture.”

But if crickets fall neatly into the neat box of “whole, real foods straight from nature” the health advantages of Vegan Food tech 2.0 are less clear. Yes, the intentions are noble, and the vision an inspirational and positive one (find a new model to replace large scale animal agriculture).  The innovators who are at the forefront of this trend are breaking rules, boldly experimenting and cross pollinating fresh ideas across industries…all of which may just unleash the next big breakthrough in how humans eat. And without question, it’s good to have as many minds in the mix as we can as we seek to make good food even better.

But will these highly engineered plant products deliver the same deep and compelling health benefits we know come from a plant based diet based in whole plant foods? Will our body, our DNA code, our microbiome recognize and embrace them? Will they up-regulate health and longevity? Or are they a well intended guess (as trans fats once were), based on the best science we have at the time, that may have unintended consequences down the road? And what to make of the multitude of moral/ethical/labeling questions that arise from things like (as Fortune explained of Perfect Day’s process) obtaining a cow’s DNA sequence, printing it using a 3D-printer (yes really), and inserting it into a specific location of onto yeast so that it begins fermenting sugars to make milk proteins?

And how does this newer, buzz worthy vein of the good food movement, which runs deep into the tech world and all of the money that’s sloshing between them, square with the competing vision which emphasizes the bevy of benefits of eating lots whole foods straight from nature? 

 Time…and lots more research, will tell.

The post 5 New Trends Potentially Defining the Future of Food appeared first on Kate Geagan.

I am just back from Granada Spain, where I spoke last week at the International Congress of Dietetics. The theme was sustainability and the crucial role that sustainable diets play.  I met some truly visionary global colleagues who are creating the framework we need to shift to a new paradigm of planetary health.

But I see a deep paradox emerging for those of us who work in sustainability and who believe in sustainable diets. At the heart of our challenge is this:

How does someone passionate about building a more sustainable, healthy and just food and nutrition environment justify un-sustainable behaviors?

Writing my blog in Granada Spain.

Un-Sustainable Trends I’ve Noticed

Flying frequently to conferences. Flying to meetings with stakeholders and thought leaders in hopes of moving the needle faster on these issues. Visiting farmers, growers and fisherman to see firsthand the challenges and opportunities they face in a rapidly changing world. And while on the road, consuming things like bottled water or unsustainable foods when it is impossible (or incredibly unrealistic) to choose the best options wherever I am.

In my mind, I’ve justified these choices (and my outsized impact) because of what is at stake: the well being of eaters around the world. My children’s future. The planet as we know it, and all of the miraculous Life that it supports.

The more I work in this space, the more I see how the stakes are really this high. Really.

But increasingly, Machiavelli comes to mind. Do these hopefully noble ends really justify such high impact means? Or are they more a part of the problem than contributing to a larger solution?

Like most human beings, I am a continual work in progress. And have many things I could probably be doing better. So as my business continues to expand, and to provide me with incredible opportunities to step onto a greater platform to try and create change and spread the message of what we know works to prevent up to 80% of chronic disease and premature death, I am committed to continually tweaking my travel routine to be more sustainable. And to account for its fair share of impact.

One specific step my company is announcing today:

“We are working to find a reputable partner and make a public carbon commitment before the end of this year (see #10 below) to offset the impact of my travel.”

I will report back with an update on specifics in the coming weeks.

What step can you take to be more sustainable in your diet or your work life? Here are 10  powerful sustainability hacks  that will also help unlock higher levels of health and energy.

 10 Powerful Shifts To Be More Sustainable Now

1. Go meatless more often.
2. Change the world with the right groceries: build an energizing plant based shopping cart.
3. Avoid sugar sweetened beverages-and choose filtered tap water as often as you can.
4. Reduce your food waste.
5. Add more legumes to your plate every day of the week.
6. Compost your kitchen scraps.
7. Find and support a local CSA near you, as well as seasonal and wild foods.
8. Build an eco-friendly travel kit.
9. Purchase carbon offsets for your business.
10. Get groundbreaking strategies to merge personal health, planetary health + profitability from the Harvard School of Public Health’s 2016 Menus of Change Report.

Learn more about Sustainabilty and Sustainable Diets

• International Congress of Dietetics Conference Info.
• Follow the online conversation: #icd2016
• Watch the Sustainable Eating trailer. This movie was created for the ICD 2016 conference, an dwas directed by Carlos Sabater Calafat and produced by a team of dietitians/nutritionists of the Spanish Foundation in collaboration with a group of young film directors. (I was honored to be included)

The post Sustainable Diets: The Paradox at the Front Lines appeared first on Kate Geagan.

The mega-trend that’s emerging from all this? I call it the YOU Food Economy.

Far beyond debating  fat vs. carbohydrate, practicing Paleo or slashing sugar, the YOU Food Economy is about creating a food plan and eating philosophy that’s uniquely based on the total sum of YOU. Here are 4 ideas transforming the nutrition arena now-and that are worth watching closely.

4 Trends Shaping the YOU Food Economy

1. The Nutrigenomics Revolution:

   A fresh frontier of science is mapping how we literally turn on and off genes depending on the foods we eat (and lifestyle habits, such as smoking, exercise and meditation). Food is far more than a sum of nutrients, calories or ingredient It provides crucial information that tells our genes how to behave. While still in its infancy, pioneers are leveraging these genetic insights to reach peak performance or stoke longevity, and even to better fend off disease. This revolution is focused the unique blueprint of YOU.

1. The 24/7 Digitized You:

   Sure, Fitbit got us hooked. But the Internet of Things is rapidly pushing the boundaries of biometrics with Wearable 2.0: devices are more supple, and they talk with our smart phones, health professionals or the brands we do business with. This not not invites even more customized self-monitoring, it’s a trove of insights which companies can capitalize on in new ways. Like the buzz-generating stretchable electronic UV patch just out from La Roche – simply wear it on your skin, and it works with an app to tell you how much sun exposure you’re getting. While real medical and clinical potential exists to positively disrupt healthcare, research is still unclear the extent to which all of this Big Data will prod us into better behaviors. But it’s definitely launching the next revolution in Biofeedback of YOU.

1. “Free-From” & The Rise of Generation WHY:

   Eaters crave honesty. We want connection. And we’re hungry brands that reflect our deepest values. While a recent study examining over 2000 foods found that those wth health claims were only marginally healthier, in some ways it was measuring outdated metrics (saturated fat, calories, sodium). The real action in 2016 is “Free From” claims: from gluten, soy, dairy, wheat, and sugar, to GMOs, hormones, antibiotics and artificial colors.  The surge in organics (US Organic sales reached a new record of over $43 billion in 2015), plant based and “meatless meat” are other hot examples. And Kroger’s wildly successful Free From 101 has shown high-level transparency is of huge interest for shoppers well beyond Whole Foods. While the health merits of each of these categories is of course another topic, this trend is about choosing foods free of ingredients or practices that YOU personally don’t want to or choose not to eat (or on the flipside, that you buy because you want to support).

1. Don’t see what you love? Turn Good Food Into Good Business:

   The massive recalibration of the food system that’s happening now is creating a new breed of brands who are reshaping entire categories, based on products they craved but couldn’t find in the marketplace. Kara Goldin’s HINT water  has been a game changer in the beverage aisle (and online delivery model). EPIC has single handedly launched a “clean meat bar” craze. And I’m closely watching rockstar nutrition expert Mitzi Dulan’s latest venture,  Simply Fuel Protein Balls.  These kinds of products not only pass nutritional muster, they are seen as having a high level of authenticity, which is something millenials crave.

The post The YOU Food Economy: 4 Trends Revolutionizing the Way We Eat appeared first on Kate Geagan.

It’s a simple idea. But the truth is, plants hold incredible power to help us fuel an amazing life and a better world. A plant-based diet brimming with a variety of the right foods can help fix flagging energy levels, trim your waistline, reduce chronic inflammation, as well as cut your risk of heart disease, type 2 diabetes and stroke. (Reference: Position of the American Dietetic Association: Vegetarian Diets.)

If you’re passionate about adding more plants to your healthy living routine, take the guesswork out with this easy infographic I created with my partners at Silk to give you the lowdown on how to build the ultimate shopping cart. (Disclosure: Silk is a Client.) It will make your next trip around the grocery aisles a whole lot easier and delicious!

For even more, don’t forget to check out my Tips to add plants to your diet.

Got other easy swap ideas? I’d love to hear them!

The post How to Build A Plant-Based Healthy Shopping Cart-Step By Step appeared first on Kate Geagan.

You’ll find everything you need for success. It is all laid out in an easy-to-follow meal plan, with a shopping list and even a bevy of easy, fresh, and healthy recipes. I even included some of my favorite time saving tips. It ‘s all here for you!

One Week Jump-Start to Wellness Shopping List and Meal Plan:

One Week Jump-Start to Wellness Shopping List
One Week Jump-Start to Wellness Meal Plan

One Week Jump-Start to Wellness Recipes:

Mediterranean Quinoa with Red Beets Recipe
Curried Apple Pan Roasted Chicken Recipe

The post With Clean Eating Magazine: Your One Week Jump-Start to Wellness appeared first on Kate Geagan.

Whether you’re just getting started on a plant-based lifestyle or are looking for fresh ideas to inspire you on your journey, here are 5 no-fuss ways to deliciously add more plants to your day.

(Full disclosure: I have teamed up with the folks at SILK this summer to help people #DoPlants, and this is a sponsored post).

Plant-Based Diet Tips

1. Build a breakfast brimming with plant goodness

   Start your day strong by building a tasty, plant-based breakfast you love. Try topping cooked quinoa or kamut with 1 oz. hemp, flax or sunflower seeds and 1/2 cup summer farmers’ market fruit (such as in-season berries or apricots). Top it with your favorite plant milk for dairy-free enjoyment! I personally love Silk , as almost all Silk plant milks are fortified to provide 50% more calcium than cow’s milk, are an excellent source of vitamin D, and are cholesterol-free and lactose-free. Many varieties also have less than 100 calories per serving.

2. Nosh on nuts and produce for nutritious energy

   Whether you’re craving a mid-afternoon boost, getting ready to hit the road, or just looking for something to help stave off hunger until your next meal, 1 ounce of almonds, peanuts or walnuts are great choices. Nuts provide a deliciously crunchy, satisfying snack that delivers plant protein, heart-healthy fats and fiber. And, nuts are also associated with better long term weight control. Crave something more? Give your snack a boost with a piece of fresh fruit or ½ cup chopped snap peas, mini cucumbers, cherry tomatoes or other portable veggie. You could even turn up the flavor if you’d like by dusting it with your favorite spice blend, such as Dukkah or cumin. Wash your plant-based snack down with 8 oz. of water from a BPA-free water bottle or a chilled glass of freshly brewed green tea for refreshment and hydration that will help you sail through whatever life throws your way.

3. Swap that sandwich for a high-performance salad filled with incredible flavor

   Salads are an easy way to instantly boost the amount of plants in your diet, especially when swapped for lunchtime staples such as a sandwich, burger or slice of pizza. You’re no longer limited to bland iceberg lettuce swimming in Ranch dressing. Actually, it’s never been easier to build a nutrient-powered salad brimming with plants. Start with a nourishing base of dark leafy greens such as spinach, arugula, baby kale or mixed greens. Next, add a pop of 2-3 veggies or fruits of contrasting colors for added vitamins, minerals and antioxidants. Experiment with chopped red peppers, shaved raw Brussels sprouts, avocado slices or shredded purple cabbage. Then, add one of these go-to toppers for protein: ½ cup beans (such as chickpea, kidney, black or navy bean) or lentils, ½ cup cubed sautéed tofu, or 1 tablespoon toasted chopped nuts or seeds. For added staying power, toss in ½ cup cooked whole grains such as farro, amaranth, quinoa or brown rice. And, swap out dairy-based dressings for a creamy plant-based tahini dressing or an olive oil vinaigrette using apple cider vinegar for an extra pop of flavor.

4. Refresh and rehydrate with smoothie and popsicle recipes you love

   Whether after a workout or as a quick on-the-go breakfast, smoothies can deliver nutrient-rich hydration in a quick and delicious beverage that’s easy to grab and go. And Silk’s wide range of great-tasting, nutty and creamy plant milks make it easy and delicious to stick to your plant-based goals. For a source of plant protein, try Silk Original Soymilk, which provides a good source of heart-healthy soy protein and 50% more calcium than dairy milk and is fortified with calcium and vitamins A, D, riboflavin and B12. Keep things fresh by finding additional inspiration on your favorite plant-based social media recipe boards or websites. Try this unbelievably refreshing Blueberry Lemon Thyme Smoothie, which is one of my favorites and packs a zing of lemon zest and a hint of thyme. And, here’s a tip: pour extra smoothie into your favorite popsicle mold for a craveable, nutrient-packed, planet-based frozen treat that’s dairy-free.

5. Go meatless at least 1 day a week

   Going meatless at least 1 day a week is one of the simplest steps you can take to add more plants to your diet. Plants can be good sources of nutrients like fiber, vitamins, minerals, good fats, antioxidants and even more. Going meatless more often is a vital part of creating a more resilient food system and helping reduce our environmental impact on the planet. So, savor more meals that build around the power of plants. Include ancient and whole grains, legumes, nuts and seeds, plenty of vegetables and fruits, foods with plant-based fats such as olives, avocados, olive and peanut oils, and dairy-free plant milks fortified with calcium and vitamin D. That, in a nutshell, is a winning recipe to help you nourish your body and a better world in every delicious bite.

The post 5 Simple Ways to Add More Plants To Your Diet this Summer appeared first on Kate Geagan.

I just got back from the Registered Dietitian Retreat in Napa, where I was honored to host a forum about “How to Eat for Optimal Energy” with my partners at CLIF Bar. We explored 3 essential ideas that help create optimal energy. (With full disclosure, CLIF Bar is a client of mine). The event was hosted for some of the country’s top dietitians. And, the setting? The incredibly gorgeous CLIF Family Organic Farm at CLIFs Regis.

I would love to share with you what we explored.

3 Secrets for Optimal Energy

1. Carbohydrates as Energy: Glycemic Index vs. Sweetness

   In the world of sports nutrition – carbohydrates are the master molecules that power our body’s energy. We discovered the wide diversity of people’s taste perceptions around several high carbohydrate, whole foods that are part of CLIF’s ingredient line (see the photo above). We all took a simple genetic test to see who was a “super taster” genetically, and who was not. When asked to arrange the tastes in an order that made sense to them, some nutrition experts thought about sweetness. Others about color. Others tackled texture. And, so on.

Top Takeaways: What’s sweet to you isn’t sweet to me. Glycemic Index and sweetness aren’t linear together, and our genes (specifically the TAS2R) drive our own unique experience of taste.

2. The Microbiome as a Mediator of our Energy

   What we eat is not necessarily what our bodies assimilate. Our microbes act as a mediator of our food experience – influencing how much energy we actually extract from our food. For example, obese and lean individuals have been shown in numerous studies to have different gut flora. Our microbes produce metabolites (such as short chain fatty acids), and a fast-growing body of science is illuminating just how these compounds impact our own genetic expression, regulate our hunger hormones, our ability to store body fat, and even more.

Top Takeaways: How does this reshape our thinking of a “calorie”? The Nutrition Facts Panel is not enough. We must “seed” and “feed” our gut for optimal energy that supports a diverse, thriving microbiome and helps to regulate our best metabolism. A diet filled with an abundance of whole, minimally processed plant foods helps a rainforest of diversity, whereas the typical American diet can lead to something more like an algae bloom. Both are high energy systems but with very different results.

3. The Mitochondria as the Master of our Energy

   Our mitochondria are the master energy producers in our cells. They are little factories where the raw energy input of food is transformed into life sustaining energy (in fat form of ATP) that powers us. To have optimal energy requires strong, healthy mitochondrial membranes (where energy exchange takes place), raw materials for the cofactors and enzymes that make energy production possible (i.e. alpha lipoid acid and CoQ10), and plenty of antioxidants to squelch free radicals.  Fatigue is one of the telltale signs of damage to our mitochondria. And, it’s a key contributor to illness such as CFS or fibromyalgia.

Top Takeaways:  With the pop culture interest in “cleanses” and “detoxes” – which foods really support mitochondrial health? How can we maximize our mitochondria and therefore our energy? Plenty of omega-3 fats, lots of deeply colored fruits and vegetables, whole soy and sesame seeds were a few of the ingredients we played with in delicious, easy to make salads.

Edible Experiences

Clif Family Organic Farm in Napa

My colleague Amanda Archibald and I co-created this unique concept of Edible Experiences to help people think deeply, powerfully, and FRESHLY about the most pressing challenges at the leading edge of nutrition and health science. (Check out Amanda’s game changing thought leadership.) The goal is to step away from powerpoint presentations and handouts, and let the food be the teacher. They’re a powerful format to distill and simplify complex ideas, and to have the conversations we want to have. Having shared our work with the largest HMO in South Africa, Kaiser Permanente, YPO and other pioneers, we were proud to add Clif Bar  to our list!

Curious to learn more about our Edible Experiences? Contact me and I would love to share more.
 

My California Food Envy

That’s a wrap! Organic dinner – and wine!

As for me, I’m still recovering from the intense case of California Food Envy I seem to get every time I visit that supremely delicious and abundant corner of the food universe. In fact, I’m going to hit the farmers market this afternoon!

The post 3 Secrets for Optimal Energy: My Event With CLIF Bar appeared first on Kate Geagan.

A fun tip is to slice those beta-carotene-rich carrots on the diagonal. It makes for a welcome change from ho-hum carrot sticks (not to mention, they also provide the perfect shelf to slather pesto on — think carrot chips).

Remember, I recommend using organic carrots for this. Store the carrot tops separately from the carrots once you get home from the market so the tips don’t drain energy and moisture from the roots.

Bon appetite!

Quick Carrot-Top Pesto Recipe

Makes about 1 cup

Ingredients

1½ cups roughly chopped carrot top leaves
1 large garlic clove, chopped
1/3 cup extra virgin olive oil
1/8 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons toasted walnuts or pine nuts
1/3 cup freshly grated Parmigiano-Reggiano
1-2 organic carrots, sliced into ½-inch thick coins

Preparation

Place first 5 ingredients in a blender or food processor and pulse until combined (scrape down sides if needed). Add pine nuts and Parmigiano and pulse until combined. Serve with carrots.

Make this: 1/3 cup pesto + 1 medium carrot

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