A HEALTHY LIFESTYLE THROUGH FOOD ~ PART ONE

Most of us know that being healthy leads to longevity and involves numerous contributing factors besides luck. Being healthy and remaining that way doesn’t happen magically and requires effort, diligence, commitment and consistency.  While one’s DNA is part of the equation, so too is regular fitness activity, regular medical check-ups, healthy lifestyle choices and proper nutrition.  On the latter, it’s not just the type of foods one chooses to consume, but the food’s origins, how it’s processed and how and where it’s prepared and by whom.

It also gets complicated with all of the food hype and trends.  The chatter by the talking heads confuses, contradicts and confounds:  is the food natural, locally produced, organic, certified organic, sustainable, toxin-free, free-range, cage-free, farm-raised, vegan, vegetarian, raw, gluten-free, allergen-free, non-GMO, non-rGBH, non-MSG, vitamin fortified, low fat, full fat, half fat, saturated fat, trans fat, country of origin, seasonal, processed using artificial ingredients, processed at an unethical or inhumane facility, fair trade, cooking surface contamination, sanitary and hygienic facility, contaminated with the disease du jour, ad infinitum!   

Throughout the year, I’ll test and review different foods that fall somewhere in the vast healthy or healthier categories.  And, at least once a year, I write a comprehensive article that focuses on “healthy lifestyles through food” that I’ve tested and tasted, and which includes food categories, cooking implements and tools that make food prep healthier and easier for the home cook.  Most of my experiences in this article are the result of attending the International Home + Housewares Show (IHHS) and National Restaurant Association Restaurant, Hotel-Motel Show (NRA).  

Both of these trade shows are enormous that attract over sixty thousand attendees from around the word; attendees are comprised of buyers, sellers, trade guests and media.  Attendees peruse miles and miles of aisles packed with over two thousand exhibitors from around the world whose products represent the latest in technology and trends, and the latest and most innovative developments in home, housewares, equipment, culinary, containment, manufacturing, preparatory, cooking, décor, tableware and food. 

In addition to the exhibitors, there are major keynote presenters and hundreds of professional development workshops and seminars.  Mixed within these best of the best are cooking theatres where globally renowned chefs demonstrate the latest food trends to packed audiences.  There are also white-coated culinary students in eager to observe, learn, taste and query, and also compete in specialty events.  Buyers from wholesale, distributor, retail, online and restaurant also eagerly observe, learn, taste and query.  Booth-side exhibitor cooking demos are a mainstay, along with samplings that can border on the gluttonous.  Both trade shows are incredible, to say the least, but their respective enormity makes it humanly impossible to take everything in and experience the shows in their entirety.

At the IHHS, I also had the pleasure of interviewing Iron Chef Cat Cora and Chef Anupy Singla.  These two chefs are equally passionate about healthy cooking and eating.  I’ll also share with you my experiences at home testing and using some of the latest and greatest products featured at the show, which make food prep and cooking effortless, while at the same time, healthy and on-target for one’s nutritional goals in overall wellness.  I also include comments about Chef Singla’s two highly successful cookbooks on Indian cuisine, “The Indian Slow Cooker” and “Vegan Indian Cooking.

Although the main focus of the IHHS is on containment, prep and presentation, each year there’s a special pavilion showcasing the latest in new food products.  Major trends that continue growing in relevance each year include social media, environmental, green, sustainability, simplified food prep, recycling, and non-toxic cooking and containment surfaces, for example.

At the NRA, major trends that continue growing in relevance include social media, environmental, green, sustainability, hydroponics, recycling, food safety and health, non-toxic cooking and containment surfaces, natural food, organic food, gluten-free food, and food trucks.

  

~ Healthy Food Prep ~

Cat Cora Three-in-One Grater/Peeler by Starfrit* ~ I’m not a gadget type person, but admit that when I can find an implement that fits well in the hand, allows me to prep effortlessly with minimal to no waste and whose cleanup is fast, I’m there.  This Grater was terrific; the easy grip handle made for ease when grating cheese or lemon rind; there were two sizes of grating planes for gating/zesting and a long peeler blade that can be detached; the peeler is ideal for hard cheeses or chocolate blocks.  As items are grated/zested, a built-in storage compartment catches the particles; the easy-open flip-down section can be quickly opened for removal and cleaning, or keep the cover removed and grate cheese right over pasta.  The overall design is ergonomic and is also ambidextrous.  The pyramid design also allows for upright display on the counter.  http://www.catcora.com/

Edge of Belgravia Ceramic Onyx Knife* ~ I have always been a pathetic cuter and slicer, but the Edge of Belgravia Knife proved to be a work of art, was balanced between the easy grip handle and precision super sharp blade upped my knife cutting skills and made me feel very knife-accomplished.  The overall design is beautiful and makes this an outstanding cutting implement.  The ceramic blade is a zirconium oxide blade that’s been forged under three-tons of pressure and fired at 1400°C.  The blade is ideal for cutting and slicing fragile fruits and vegetables, but strong enough to butcher meat.

http://www.edgeofbelgravia.co.uk/

Indian As Apple Pie Spice Tiffin* ~ The ingenious Spice Tiffin is fashioned after the Indian Masala Daaba, or Spice Box and the popular lunch takeout containers in India, referred to as Dabbawalas or Tiffin Walas.  The polished stainless steel Spice Tiffin is round, contains seven small individual spice bowls that have a patent-pending “half moon” cover that doubles as a leveler for either the teaspoon or tablespoon stainless steel measuring spoons, which are also included.  The Spice Tiffin has a double lid design; one fits snuggly over the spice bowls, which prevents air from getting in and compromising the freshness and quality of the spices; the two measuring spoons included in the set fit nicely on top of this inside lid; then there’s an exterior lid, which fits over the Spice Tiffin to further seal everything.  This compact design requires minimal storage space, or if left on the kitchen counter, its beautiful design adds a nice appearance to a countertop.  Another great feature of the Spice Tiffin is that it’s stackable.  If you’re just getting into the art of Indian cooking, this is an ideal product to have; just make sure your spice bowls are labeled so you can keep track of the contents; although in time, you'll become an expert and know which one is which just by the appearance or the aroma.  Another great aspect of the Spice Tiffin is that you can be creative and use it to hold other cooking related ingredients for baking, Italian or Mexican recipes, soup recipes, oatmeal toppings, ice cream sundae toppings, seasonings for meat rubs, etc.  This product was chosen as a featured New Product at the IHHS.  http://www.indianasapplepie.com/

iSi North America Flex-It Magnetic Measuring Cups and Spoons* ~ This is another example of innovation and won an Innovation Award at the IHHS for its unique design.  Both the Cups and Spoons have soft-curved handles, which are more ergonomic to hold; the measuring bowls are elongated and made of pliable plastic.  The edges are soft and bowl can be formed to create a pour spout.  Each nests compactly inside of each other.  Handles are color coded with large embossed detail for the individual measurement and feature an imbedded magnet, making for each individual measure stay put.  I found them easy to stack the Spoons on top of the Cups to minimize storage.  Both the Cups and Spoons are made of dishwasher safe non-BPA plastic.  I used both sets extensively in baking and cooking needs, and loved the flexibility, and overall, they’re less weighty and rigid than the stainless steel sets I had been using.   http://www.amazon.com/America-Flex-It-Magnetic-4-Piece-Measuring/dp/B00BQTOJBA  http://www.amazon.com/America-Flex-It-Magnetic-4-Piece-Measuring/dp/B00BQTOJBA

Madeira Products Mario Batali Teak Cutting Board* ~ These boards are made of beautiful teak that comes from a sustainable plantation forest in Brazil.  The wood is naturally hard, making for a durable cutting surface.  The individual graining of the wood will result in different surface patterns, making for a visually appealing product.  I tested the Medium sized board and while it worked well and provided a sturdy cutting surface, it was a bit small for the cutting jobs I tested.  The naturally hard surface didn’t show any cuts from the knife I used and there wasn’t any odor migration from the vegetables I cut.  Clean up was easy and all I needed was a damp cloth.  http://www.madeiraproducts.com/main/bataliproducts.php

Prepara Roasting Laurel and Herb Savor* ~ These items were also innovative and ingenious.  The Laurel is a Laurel Wreath a green shaped form made of silicone; it’s pliable and can be shaped to conform to whatever is being placed on it or inside of it before baking or roasting.  It’s ideal for roasting chicken, which is what I used it for, or used as a rack for other roasting jobs; it also can be wrapped around stuffed peppers to keep them from collapsing while being cooked.  The roasted chicken I made using the Laurel came out crisp and moist and the best-roasted chicken I’d ever prepared.  Before roasting, I rubbed the chicken with EVOO and rubbed various salts (The Spice Lab) and herbs (Olde Thompson).  For the Herb Savor, I used it to store a bunch of cilantro in it.  The Savor comes apart easily; the bunch of herbs are then stored in the compartment in an upright position so that the leaves are at top and the stems are towards the bottom; the upright bunch of herbs then rests on a removable compartment that is filled with fresh water; this continuously keeps the herbs fresh and crisp while being stored in the refrigerator.  In testing this product, I found that the bunch of cilantro was still three-quarters fresh after being refrigerated for nearly four weeks; the water had turned green from the herb, but remained at its fill level.  http://www.prepara.com/

Press Art Squeezer*** ~ This innovative Squeezer is ideal for citrus, but especially lemons; made of BPA-free material with a sleek and ergonomic design.  The ingenious Squeezer holds a half lemon slice that’s compressed by an easy glide lever.  An incredible amount of juice, free of seeds, is ready to pour onto fish, meat, poultry, vegetables, fruits, salads, or beverages.  The Squeezer allows for more juice to be pressed from the fruit than traditional methods (hand or presses), with less waste of fruit occurring.  Made of BPA-free material and squirt-free.  http://solidredsquare.com/press-art-squeezer/

Starfrit Heritage The Rock 8” Fry Pan* ~ The Starfrit brand consistently offers innovative cooking tools that simplify and perform.  The Rock Fry Pan is no different.  The major feature of this innovative product is its non-stick design feature.  Small steel pellets are embedded throughout the pan, making the cooking surface three times more durable and thereby superior to traditional non-stick coatings.  This innovative design feature eliminates the need for using cooking oil or spray to cook, brown or sauté foods, unlike other non-stick products.  The permanent non-stick surface feature does require an initial seasoning of the cooking surface with oil, which is similar to seasoning cast iron.  The Rock Fry Pan is lightweight and cleanup is quick and easy.  While the Rock Fry Pan won’t be available until September, it will be worth the wait. 

Totally Bamboo Lettuce Knife* ~ This light weight ergonomically designed Bamboo Lettuce Knife has a serrated blade that makes cutting of leafy greens a breeze and fits nicely in the hand; the handle is easy to grip and the curved blade makes it easy to use a rocking cutting motion.  The cut lettuce resembled torn rather than straight edge cuts; the latter leads to bruising and discoloration.  The Bamboo Lettuce Knife didn’t cause any bruising or discoloration of lettuce leaves. http://www.totallybamboo.com/page/home.htm

WearEver Pure Living Nonstick Ceramic Coating 12” Sauté Pan* ~ I enjoyed using this Sauté Pan.  I tested making brown butter and the results were impressive; cleanup was also fast.  I used the Pan a few times to sauté different foods and each time, the foods cooked beautifully and again, cleanup was fast.  Because the cooking surface is large, I found that the cooking times were reduced because there was more cooking surface area exposed to the heat source.  The Ceramic Coating is environmentally safe and free of PFOA, PTFE and cadmium.  This pan is beautifully made, sturdy and balanced, making it easy to grip.  My Sauté Pan was in the color Champagne; this color is one of several trending colors for cookware and bakeware, and makes for a beautiful add to any kitchen. http://www.amazon.com/

ZingAnything CitrusZinger and SaladZinger* ~ Both of these innovative products made food prep easy and

enjoyable.  Material is BPA-free.  The CitrusZinger is ideal for those that love fruit-infused waters in a handall-in-one bottle option.  I found that zesting a lemon in this bottle was easy to use and once the water was added, a few shakes and turns of the bottle made for effortless fruit-infused water. The SaladZinger was also easy to use.  Its bottom contains a multi-blade mechanism that churns away at herbs, garlic, shallots, fruits or anything diced that’s placed in the bottom portion of the container; in testing, I added garlic and shallots and twisted to pulverize these ingredients; I then inverted it and added EVOO, lemon juice, honey and dried parsley.  A few shakes later, I had delicious vinaigrette.  The container stored nicely in the refrigerator; the freshness of the dressing lasted for several weeks.  http://zinganything.com/about

~ Cookbooks ~

“The Indian Slow Cooker” and “Vegan Indian Cooking” by Anupy Singla ~ Both of these cookbooks are a guided tour of the art of Indian cuisine in an easy to understand and simple format.  Having the right cooking tools, fresh spices, seasonings and and foods, whether fresh or pantry staples, are key to turning yourself into a somewhat accomplished cook.  I’m hardly one of those and probably won’t become an accomplished one until quite some time after numerous attempts at cooking the individual recipes in each cookbook.  Still, what I love about these cookbooks is that after reading the recipes and understanding the ingredient components, it’s exciting to contemplate making the individual dishes and savoring them.  Each books provides the reader with all of the necessary step by step background and detail on how to move forward effortlessly in preparing and cooking these healthy dishes.  Each book is also beautifully illustrated.  In attempting one of the recipes, I discovered that some of the spicy seasonings could be reduced in quantity for one’s palate sensitivity without any sacrifice to taste.  My first recipe attempt was making the Jeera Chawal (Cumin Rice), which was from the “Vegan Indian Cookbook”.  I cut the recipe in half and had the majority of ingredients in my pantry; I did, however, need to use the cumin seed from the Indian As Apple Pie Basic Spice Collection.  I substituted a few items, like shallots for yellow onion and green cardamom pods for black.  I also forgot to brown the Basmati rice first, and instead, added it, along with the water, to the fragrant mix of toasted cumin seed, whole cloves and cinnamon bark.  I’m detailing this only to underscore that even with these omits and substitutions, the final dish turned out to be incredibly delicious, aromatic and very flavorful; it could have sufficed as an entree, or as Chef Anupy suggests, served with a side of yogurt.  My next recipe attempts will be the Masala Tofu Scramble and Tofu Pakora (Chickpea Fritters); both recipes are also in the “Vegan Indian Cookbook”.  I’ll have to dig out of storage my slow cooker and use that as an excuse to invite some friends and family over to feast on some of the recipes found in the “Indian Slow Cooker” cookbook.  http://www.indianasapplepie.com/

~ Healthy Culinary Adds  ~

Indian As Apple Pie Basic Spice Collection* ~ Whether you’re just starting out with learning how to cook Indian cuisine, or are an accomplished cook to this style, the Basic Spice Collection is a must-have for the pantry (or Spice Tiffin).  Made from the purest and freshest spices, the Collection includes Cumin Seed, Mustard Seed, Turmeric Powder, Coriander Powder, Red Chili Powder and Garam Masala.  For the advanced Indian cook, a Custom Spice Blend Set is also available.  While I admit I’ve enjoyed this cuisine on a number of occasions, in time, I hope to become more familiar using these spices in cooking Indian cuisine; I’ll also have to adjust my palate, somewhat, to some of the more spicy, but aromatic ones.  The Basic Spice Collection accentuates the flavors of this wonderful cuisine.  http://www.indianasapplepie.com/

LoSalt** ~ This reduced salt alternative is a healthier version of traditional table, rock or sea salt.  LoSalt is made up of two beneficial minerals, potassium chloride (66%) and sodium chloride (33%).  Compared to traditional salt, which contains 518mg of sodium for a one-quarter teaspoon measure, LoSalt contains only 171mg of sodium for the same measure.  Excessive amounts of sodium in the diet are harmful to one’s health and elevate blood pressure.  I’ve tried other brands of reduced salt products and was turned off by the unpleasant metallic after taste.  With LoSalt, none of that was detected.  It’s granulated like traditional table salt and works well in recipes calling for measured salt or sprinkled on foods like a condiment.  The taste is clean and “salty” and comes in original or iodized versions.  I used the product in various recipes and also as a flavoring condiment to replace traditional salt; there was no sacrifice in taste.  http://www.losalt.com/

Olde Thompson Saigon Cinnamon, Organic All Purpose No Salt Seasoning, Rustic Tuscan Seasoning and Italian Seasoning* ~ Since 1944, Olde Thompson has been the purveyor of the world’s finest and purest seasonings and spices.  Whether used by the professional chef or home cook, the quality of Olde Thompson products is consistently superior; using them added a rich flavor, brightness and a superior taste quality to foods prepared using these various spices and seasonings.  I used the Organic All Purpose No Salt Seasoning, Rustic Tuscan Seasoning and Italian Seasoning in a variety of dishes such as roasted chicken, marinara sauce, ragus and vinaigrettes; I used the Cinnamon in pancakes, French toast and carrot muffins.  The bright fresh flavors of the seasonings and spices intensified the overall flavors for each dish.  http://www.oldethompson.com/

The Spice Lab India Black Kala Namak Mineral Salt (Pakistan) and Gourmet Sea Salt Collection No. 2** ~ The Sea Salt Collection includes Persian Blue Diamond Mountain Salt (Persia), Himalayan Crystal Pink Mountain Salt (Pakistan), Carolina Hickory Smoked Sea Salt (North Carolina), Alderwood Smoked Sea Salt (Washington State), Cypress White Flake Sea Salt (Island of Cypress), Hawaii Black Lava Coarse Sea Salt (Hawaii).  These superior quality global salts all brighten the flavor of foods when used sparingly and as a condiment, versus a measured seasoning.  A little of these high quality salts goes a long way.  The only varieties not tested were the smoked versions, since my various food preparations didn’t call for a smoky dimension; I will eventually test the India Black Kala Namak Mineral Salt in an Indian Masala Tofu Scramble.  These Salts that were tested intensified the overall flavor of the dish, without making them seem “salty” and adding a brightness and freshness to the dishes.  http://shop.thespicelab.com/index.php/

~ Healthy Bites, Libations & Miscellany ~

CapaBunga Wine Savers ~ These wine-saver bottle toppers are made of pliable silicone and fit over
most bottle tops, including carbonated beverages without the beverage losing its freshness or taste.  Usually when a cork or a bottle top is removed from a bottle, either all of the bottle’s contents have to be consumed or discarded; once oxygen hits the contents, destabilization occurs and robs the beverage of its flavor.  The Wine Savers are available plain or with custom imprinting, which makes for a great gift idea.  http://shop.capabunga.com/main.sc

Davidson’s Tulsi Organic Teas and Tisanes** ~ I tried all of the Tulsi varieties of these fair trade and certified organic tisanes.  Varieties included Signature Blend, Spicy Green, Rooibos Chai, Chamomile Flowers, Pure Leaves and Hibiscus Flower.  The Tulsi, or “Holy Basil” is revered by many cultures for its curative and nutritionally healing properties.  Each had a distinct, yet refreshing and clean taste to them.  I would’ve also enjoyed trying their black, white and green tea varieties.

http://www.davidsonstea.com/

Sweet Sensations Southern Sweet Potato Fries** ~  Sweet potatoes are rich in fiber, antioxidants, Vitamin C and A, potassium and protein.  When prepared without using any added fats and baked, not fried, they’re nutritious and satisfying as a side dish.  I tried Sweet Sensations in the Plate Fry and Crinkle-Cut; both cuts were minimally seasoned and tasted delicious.  The Sweet Sensations were low in fat and sodium, and contained no saturated fat or trans fat.  No deep-frying required, although these can be deep-fried, baking in the oven retained the healthier aspect of the product.  http://www.sweetpotatoes.com

Tofurky Artisan Sausages Chick’n & Apple, Andouille Cajun Style and Spinach Pesto ~ Although not a vegan or vegetarian, occasionally I’ll forgo the meat.  These Tofurky Artisan Sausages taste just like they contain meat.  Each variety is non-GMO and made with wheat gluten and organic tofu, so those with allergies to wheat or soy need to steer clear of these Sausages; the added seasonings make them taste like a meat-based version.  They’re easily prepared, and because they’re meat-free, minimal preparation is required; I boiled the Chick’n & Apple; sautéed the Andouille Cajun Style; and, cooked in the Spinach Pesto in a marinara sauce embellished with veggies.  I enjoyed dipping the Chick’n & Apple and Andouille Cajun Style varieties in honey mustard; the Cajun seasoning was a bit too spicy.  Delicious and ideal for even carnivores!  http://www.tofurky.com/

~ Interviews ~

Chef Anupy Singla* ~ Chef Anupy Singla is one of Chicago’s finest and could easily be its ambassador of Indian Cuisine.  An award-winning journalist, she turned her passion for Indian cuisine into a successful career as a cookbook author, chef, instructor and entrepreneur.  Her successful business, Indian As Apple Pie, offers a number of must-have items for the Indian cook, whether they’re just beginning, or advanced.  When not perfecting and testing new recipes for her packed cooking workshop and demonstration schedule at select Williams-Sonoma and Whole Foods, she’s also doing book tours.  More recently, she became a member of the Les Dames d’Escoffier, a worldwide culinary and philanthropic organization that supports, encourages and recognizes contributions made by professional women leaders in the food, fine beverage and hospitality industries.  As if this weren’t enough, she’s also an incredibly busy mother of two young girls.

Interviewing her was fast-paced, animated and informative.  She was the consummate teacher, explaining to me her background, her products and a brief history about the cultural significance for each one.  After a brief exchange on my likes and dislikes of the cuisine and encouraged me to “give it a try” and experience the richness and delicious cuisine by trying to make a dish or two on my own, versus going to a restaurant.  Her passion for the culinary is driven by concerns with nutrition and diet for her family; through this passion and concern, others are also benefitting by her cookbooks and products.  Like so many other chefs, she uses fresh foods for her recipes that are organic, local and seasonal.

Chef Singla was one of the featured chefs that shared their culinary expertise with a cooking demonstration in a packed IHHS Cooking Theatre.  For more on Chef Anupy Singla, be sure to follow her website’s informative Blog.  She can also be found on YouTube discussing and demonstrating the finer aspects of Indian cuisine.  To me, Chef Singla is a Goodwill Ambassador for the Indian culture and its delicious cuisine.  http://www.indianasapplepie.com/about/

Chef Cat Cora* ~  Chef Cora is no stranger to food and hospitality being catalysts of conviviality and fellowship.  Family and food were always an integral part of her formidable years; her Greek heritage and Southern roots taught her early on how great the two cultures and cuisines paired together.  Food was fresh, local and although it wasn’t a term coined yet, it was natural and organic; these local foods and those sent to her family from their homeland helped ground her in both culture and cuisine.  Over time, she became more passionate about food, opened a restaurant, went to culinary school and became an extraordinary chef and entrepreneur.  She remains true to her heritage and upbringing on all levels; and, no matter where she appears, it’s always a celebration of food and hospitality; her legions of fans are part of her culinary family and what better way to celebrate the family than through food.

Interviewing her is always a treat for me (I had the honor of interviewing at last year’s IHHS) because it gives me an opportunity to have a better understanding and appreciation for her extraordinarily busy schedule that includes making numerous event and television appearances, testing and perfecting new recipes, developing her new app for the iPad (Cat Cora’s Kitchen), insight into her own line of food and wine products (Cat Cora’s Kitchen) and her collaboration with Canada’s leading brand of kitchen prep tools, Starfrit; her collaboration includes critical input on design and development, as well as researching ways to simplify and streamline design profiles while incorporating improved efficiencies in both functionality and materials; wherever possible, recycled materials are used as an investment in sustainability. 

She’s extremely proud of bringing cooking into the homes of so many, who otherwise might not feel comfortable being creative in this area; her simple and quality basic tools continue to help the home cook realize that cooking isn’t a mystery.  Since we all have to eat, it might as well be easy to prepare and delicious.  These two aspects definitely describe this extraordinary chef.  You can find the Cat Cora name at restaurants, in airport restaurants and also at Disney online.  Giving back to the community is vital.  In 2004, Chef Cora founded the Chefs for Humanity (CFH) charitable organization whose programs have been making the difference throughout the world with its programs in hunger relief, nutrition education and disaster response.  You can read more about this extraordinary celebrity chef by checking out her website (see link).  Lastly, on top of everything else, Chef Cora is an incredibly busy mom of four young boys, but manages to find some time each day for herself; she tries setting aside at least ten or more minutes each day to reflect, relax and meditate, as well as incorporating some form of physical activity into her daily routine; and, whenever possible, she finds the time to get a therapeutic massage.  All that being said, one of her favorite things to do as often as possible is to take time to unwind while enjoying a nice hot bubble bath!  

Chef Cora was also one of the featured chefs that shared their culinary expertise with a cooking demonstration in a packed IHHS Cooking Theatre.  For more on the extraordinary Iron Chef Cat Cora, be sure to follow her website’s informative Blog and checkout YouTube video clips, which feature Chef Cora demonstrating her cooking prowess.  http://www.catcora.com/about

*     Exhibitor, IHHS  http://www.housewares.org/show/

**   Exhibitor, NRA  http://show.restaurant.org/Home

*** Exhibitor, IHHS and NRA

~Wrap-Up ~

Being healthy, cooking healthy and eating healthy are all part of “wellness” concepts.  Taking care of oneself requires consistency, diligence, patience and a plan, and food is definitely part of these aspects.  I hope my article presented some new ideas on culinary-related products.  Be sure to checkout the websites and see if they’re on Facebook and Twitter, and consider following them.  Lastly, in “A Healthy Lifestyle Through Food ~ Part Two”, I’ll continue this theme with a few more goodies I tested in my home kitchen.  Stay tuned…..

That’s it for this edition.  Until the next one, remember to take care of yourself and those you love.

By Terry Herman

Terry Herman is a recognized expert in the industry, and regularly covers issues that include business, management, operations, customer care, treatments, products, and trends. In addition to writing and reviewing, she is also a management consultant and motivational speaker.  She also serves on EXPERIENCE | PREMCHIT Journeys In Retreat To Wellness Advisory Board, which is comprised of ten international experts in various fields of wellness and spa.  She also serves as a Group Manager for the popular LinkedIn group, The Spa Buzz.  You can email her at terrysspabeautywellness@gmail.com.

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(Introductory photo from tiashauntee.com.  All other photo credits as represented from the specific brand.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized.