New Report: Decoding Pet Food Labels: Avoiding Harmful Ingredients for Dogs and Cats

Decoding Pet Food Labels: Avoiding Harmful Ingredients for Dogs and Cats is a new report that according to the author, "The Cornucopia Institute, a non-profit food/farm policy research group, the report accuses some brands of using cheap ingredients, carcinogenic additives, and preservatives that are bad for long-term pet health, as well as attempting to intentionally deceive consumers with pet food labels."

The Cornucopia Institute Report: Decoding Pet Food Labels

Angry Face New England* Apple Pie

Recipe for Angry Face
New England Apple Pie

9-INCH PIE PLATE and DOUGH (frozen)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon all spice
6 cups thinly sliced pared tart apples*
    (about 6 tart baking apples: http://www.newenglandapples.org)
2 tablespoons margarine (since I don't use butter I prefer the organic products)

Heat oven to 425°.  Prepare pastry or use frozen.  Mix sugar, flour, nutmeg, cinnamon and all spice. Stir in apples and coat with mixture.  Turn into pastry-lined pie plate.  Dot with margarine.  Cover with top crust that has slits cut in it; seal and flute.  Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil to prevent excessive browning during last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes. 6 servings per 9-inch pie  (This pie pictured came out with angry eyes.)

*Here's a great resource on New England Apples that includes the varieties that are sweet and tart:
http://www.newenglandapples.org

Best health always,
Supermom-in-training

American Medical Association calls for ban on direct-to-consumer ads

Dear Viewers,

Am I really old enough to remember the days when prescription drugs weren't allowed to be advertised on television.  That was around the same time that watching TV was free. When cable was introduced -  sure -  we'd have to pay to watch TV but there won't be any commercials. What did we get instead - erectile dysfunction commercials.

Thank you AMA for doing what's best for America's health and her wallets. Looking forward to prescription drug free TV!

Best health always,
Supermom-in-training

Excerpt from SFGate article: 

The American Medical Association on Tuesday called for a ban on direct-to-consumer ads for prescription drugs and implantable medical devices, saying they contribute to rising costs and patients’ demands for inappropriate treatment.

Delegates at the influential group’s policymaking meeting in Atlanta voted to adopt that as official policy as part of an AMA effort to make prescription drugs more affordable. It means AMA will lobby for a ban.

“Today’s vote in support of an advertising ban reflects concerns among physicians about the negative impact of commercially driven promotions and the role that marketing costs play in fueling escalating drug prices,” said Dr. Patrice Harris, an AMA board member.

(Link to complete article:  SFGate)

Cheap, Fast and Easy: Butternut Squash Soup with Savory Sage - Dairy Free

Butternut Squash Soup
with Savory Sage
Dairy Free

Still can't get most of my family to try this delicious soup, but they do stop and ask what's simmering in the pot every time I make it - smells incredible on a cold New England night and was served at a recent dinner party.    Maybe I'll take the same tact that the professional food marketers use to get consumers to make an impulse buy  . . . (the guests returned empty bowls so that's usually a good sign).

Butternut Squash Soup with Savory Sage 
(serves 4 hearty bowls)
Squash will take about an hour to roast
Soup about 15 minutes

Preheat oven to 400°
Although this a simple recipe to prepare - want to provide detailed instructions for those new to cooking

2 butternut squash split in half (about the same sizes so they roast evenly)
2 tablespoons of virgin cold pressed olive oil
1 large onion (diced)
3 fresh sage stems  (about 6 leaves on each stem)
1 quart (32 oz) low sodium organic chicken broth
Save seeds to roast and garnish*
Immersion blender for easier blending - about $30

Split squash in half and remove seeds.   Place seed mixture to the side for later cleaning.
Place squash on baking pan with sides.
Drizzle with about a tablespoon of olive oil.
Place 4 squash pieces on high oven shelf (not the top) and roast at 400° until a fork enters the squash easily and cleanly in the meatiest part (about an hour).  Since heat rises placing the squash closer to the top will ensure that the squash roasts evenly and more quickly than if placed on the bottom racks - which may burn the bottom of the squash before they finish roasting
Let squash cool for a few minutes while you begin to prepare the soup
Take a large pot and heat one tablespoon of olive oil
Add the diced onions and sauté until the onions are translucent (clear) - about three minutes
Add 2 sage stems (pull sage from stem) and add to onions - sauté for another few minutes over medium heat.
Scoop the flesh of the roasted squash in to the large pot using a large spoon.  (Hold the squash with a towel because that squash is still going to be hot.)
With the stove burner on low - slowly add about a half cup at a time of the low sodium, organic chicken broth and begin to mix with the immersion blender.  Keep adding a half a cup at a time until the soup becomes the consistency that you want.

Croutons to garnish with *roasted squash seeds and sage