From the Cornell Laboratory of Ornithology, "Goldfinches are among the strictest vegetarians in the bird world, selecting an entirely vegetable diet and only inadvertently swallowing an occasional insect." I know how they feel.

What the world eats

Time Magazine has some great photos. 16 families from around the world pose with one week's worth of food.

Holiday Cooking Session

People always ask me to do one session to show them how to make a certain dish, dessert, a certain cuisine. I usually do that only as part of my coaching programs. But because so many of you have been asking for these sessions, I decided to offer them throughout the holiday season to help you plan a healthier Thanksgiving dinner.

How does it work? Contact us via email or phone (all available at www.zizania.biz) We will discuss what type of cooking you would like to do. Make an appointment or us to come to your house to prepare the dishes. The session lasts 2 hours. Depending on the difficulty of the recipes, we can make 2 to 4 recipes.

So what are you waiting for? Surprise your guests this thanksgiving with a cabbage salad smothered in miso-ginger dressing, a succulent dip made with leek-confit and fresh peas, butternut squash soup, peanut soup, coconut-lime cake, Tarte Tatin, and many more.

How to Peel a Pumpkin

Pumpkins are not just for carving. They are colorful, chuckfull of vitamins and minerals, and fiber. Best of all, they cost nearly nothing both in price and calories. Not as hard as you think. The important part is to have a stable cutting board, a sharp chef's knife and some elbow oil. Once you have these tools aligned, just watch this video for the tutorial.

No More Diabetes

Just 3 months on the Zizania program and I am no longer diabetic. I cannot express my gratitude in words to Dominique Hoffman for putting such an innovative program in place, for her patience and in-depth knowledge of nutrition, food, and her ability to assist me in changing my eating habits.

I have been diabetic for 10 years, I did not believe that it could be reversed. I have lost 20 lbs. My hands and face use to be swollen and puffy, they now look normal. One morning I woke up and I felt my toes. It just occurred to me that I have been living with neuropathy for God knows how long and did not know it. But the best part is the food was amazing and I did not feel deprived one day! I stopped snacking on cheese and crackers, I ended by afternoon visits to the candy bowl, and because I no longer eat packaged food, take outs, and restaurant meals, my grocery bill has reduced by 30 %.

It is simply wonderful to feel healthy every day and so easy to get used to feeling good.

From Lana
Springfield, VA

Recipe Make-Over

Send us your grandmother's, mother in-law's, or other vintage recipe that is heavy and high in calories. If it is selected for a make-over, you will win $20 and your recipe will be printed in our next newsletter.

Here is how to play:
Visit our website www.zizania.biz
Click on Contact Us
Send us a message with your contact info, how you heard about us, anything you want us to know about you.
We will reply with a fax number so you can either type and email the recipe or fax it if it is already on a piece of paper or too long to type.

Let's get cooking !

Gina's Recipe Make-Over

Ingredients
1 med. onion, diced
1 Tbsp. oil
1 clove garlic, minced (more if you want)
2 vegetable bouillon cube
1 c cannelloni beans, soaked overnight in 6 cups of water and 1/2 t baking soda
1 c navy or great northern beans, soaked as above
5 dried Santa Fee peppers, hydrated in warm water
1 can (4 oz.) diced green chilies
1 ½-2 tsp. cumin
1 tsp. oregano
1/4 c lime
Salt and pepper to taste
6 c water -preferably filtered
1 ripe and diced avocado for serving

Method
Heat oil in a large, heavy saucepan. Add onion, sautee for 2 minutes then add garlic; Cook 2 more min. Add oregano, cumin, salt and pepper, stir for 1 min. or so then deglaze with lime juice. Add the water, bring to a boil. Add the bouillon cubes and rinsed beans. Lower the heat to a simmer.
Process the Santa Fee peppers in a blender to make a puree. Add to the beans. Cook for 45 minutes or until beans are cooked.
Take 2 cups of beans and process in a blender until creamy, pour back into the pot. Add the chilies. Turn off the heat and stir to combine.
Serve topped with avocados.