Tag: leisure and lifestyle

What is Nowruz? Persian New Year traditions and food explained | CNN

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CNN
 — 

Just as spring is a time for rebirth, the Persian New Year is a time to celebrate new life. Nowruz is celebrated on the spring equinox, which Tuesday, March 19.

This celebration of spring is filled with symbolism around rebirth and renewal, because spring is a time when life is coming back after a long, cold winter, said Yasmin Khan, the London-based human rights campaigner turned author of “The Saffron Tales: Recipes from the Persian Kitchen,” “Zaitoun: Recipes and Stories from the Palestinian Kitchen,” and “Ripe Figs: Recipes and Stories from the Eastern Mediterranean.”

These three cookbooks from Khan inspire and provide a window into the cultures and stories of people from the Middle East through food.

The conversation has been edited and condensed for clarity.

CNN: What are some of Persian New Year’s traditions and rituals?

Yasmin Khan: On the last Tuesday before the New Year, there is a tradition to make small bonfires in your garden. Traditionally people jump over the bonfires, and it’s supposed to be a symbol of purification, challenges of the year gone by, and energetically cleansing you and preparing you for the year ahead.

A key tradition is to set up an altar in your house called a Haft-seen, which means seven S’s in Farsi. You place seven things on your altar that begin with the letter S in Farsi, which are symbols or qualities you’d like to invite in for the year ahead. You can have apples for good health, candles for light, eggs for fertility, wheatgrass for rebirth and renewal, vinegar for wisdom, and a gold coin for abundance and prosperity. Each person chooses items that have meaning for them.

The festival lasts two weeks. At the end of the festival, you take the wheatgrass you’ve been growing on your altar and you take it down to some running water somewhere. You tie knots in the wheatgrass then throw it into the running water. It would float off along with all your hopes and dreams for the year ahead.

CNN: What food is important for the holiday?

Khan: Like all cultural celebrations, food is a really integral part. Because it’s a festival celebrating spring, we eat lots of green and fresh herbs. For example, there’s this dish called Kuku Sabzi (see recipe below), which is a gorgeous herb and spinach frittata that we always eat on the first day of the year in our house. The frittata is fragrant and aromatic and is served with flatbreads, sliced tomatoes and pickles.

The first meal of the Persian New Year is always fish served with herb-flecked rice filled with dill, parsley and chives in it. The two-week festival is a time of celebration with people you know … traditionally you go to people’s houses and eat lots of delicious sweets and pastries.

CNN: What are some easy ways people can join in the celebrations?

Khan: Cooking is probably the easiest and most fun way to celebrate the new year. I really recommend that people give some Persian recipes a go. As well as being delicious, they’re healthy and vibrant with all the herbs that are packed in them.

In the weeks before the new year, we do a big deep spring cleaning called “shaking down the house” in Farsi. It’s really lovely to have a focus and have something that is about bringing in new life, renewal and rebirth during this difficult time.

And no one regrets a spring clean, so I think that’s also a really great idea. I think this is a beautiful kind of nonreligious festival that everyone can join into and that we can all relate to. It’s a time where we really try and let go of any difficulties that we’ve had in the past year and try to start the new year with a clean slate.

This Iranian frittata is a sensational deep green color and tastes like spring on a plate, bursting with fresh herby flavor. It is incredibly quick to throw together, will keep for a few days in the fridge, and can be enjoyed hot or cold.

Serve as an appetizer or as part of a mezze spread, wrapped up in a flatbread with some slices of tomato and a few salty and sour fermented cucumber pickles, or add some crumbled feta and lightly toasted walnuts for a more substantial main.

Makes 4 servings as a main or 8 servings as a starter

Prep time: 15 minutes | Total time: 35 minutes

Ingredients

7 ounces|200 grams spinach

1 3/4 ounces|50 grams fresh parsley

1 3/4 ounces|50 grams fresh dill

2 2/3 ounces|75 grams fresh cilantro

5 medium eggs

1/2 teaspoon turmeric

2 tablespoons all-purpose flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon dried fenugreek leaf

2 teaspoons sunflower oil

2 garlic cloves, crushed

Instructions

1. Wash spinach, parsley, dill and cilantro, then dry well on paper towels or in a salad spinner. Squeeze out as much moisture as possible; if the greens are wet when they are cooked, they will make the kuku go spongy. Chop finely or blitz in a food processor, in a couple of batches.

2. Heat broiler to high. Crack eggs into a large mixing bowl. Add turmeric, flour, salt, pepper and fenugreek leaf. Stir in the chopped spinach and herbs.

3. Heat oil in a large ovenproof skillet. Add garlic and gently fry over low heat to soften, about 2 minutes.

4. Make sure garlic is evenly distributed around the skillet, then pour in the egg mixture. Cook over low heat until kuku is almost cooked through, 5-8 minutes. Finish off in hot broiler.

5. Let kuku cool slightly, then cut into triangular slices to serve.

This is typically the first meal served during Nowruz, according to cookbook author Yasmin Khan.

Makes 4 servings

Ingredients

Marinade

2 garlic cloves, minced

1/2 cup dark soy sauce

Juice of 1 medium lemon

3 tablespoons extra-virgin olive oil

Pinch of cayenne pepper (optional)

4 salmon fillets

Mixed herb rice

1 3/4 cups white basmati rice

Sea salt

Pinch of saffron strands

Pinch of granulated sugar

2 tablespoons freshly boiled water

1 small bunch fresh parsley, finely chopped

1 small bunch fresh coriander, finely chopped

2 tablespoons fresh dill, finely chopped

2 tablespoons bunch fresh chives, finely chopped

1 garlic clove, crushed

Sunflower oil

2 tablespoons unsalted butter, divided

Instructions

1. To make the marinade, combine garlic, soy sauce, lemon juice, olive oil and cayenne pepper, if using, in a deep bowl. Add salmon, turn to coat well, cover with plastic wrap and let marinate in the fridge for at least 30 minutes.

2. Rinse and parboil rice and prepare the saffron liquid. Place saffron in a pestle and mortar with sugar and grind until you have a fine powder. Add just-boiled water and let steep for 10 minutes.

3. Very carefully, fold rice, chopped herbs, garlic clove and 1 tablespoon oil together, being careful not to break the rice grains.

4. Preheat oven to 400°F/Gas 6. Place an 8”-wide nonstick saucepan with snug-fitting lid over a medium heat. Melt 1 tablespoon butter with 2 tablespoons oil. Add 1 tablespoon saffron liquid and season with a pinch of salt. Once the fat is hot, sprinkle a thin layer of rice over the bottom and firmly press down to line the base of the pan. Using a large spoon, gently layer the rest of the rice on top, building it up into a pyramid shape. Using the handle of a wooden spoon, make 4 holes in the rice. Dot remaining 1 tablespoon butter into holes and then pour over the rest of the saffron liquid.

5. Place a clean tea towel or 4 paper towels on top of the pan and fit the lid on tightly. Tuck in the edges of the tea towel, or trim paper towels to fit, so they won’t catch the flame. Cook over medium heat for 5 minutes, then reduce heat to very low and cook 15 minutes more. Take rice off heat and let sit. Do not be tempted to sneak a peek while it is cooking as this will disturb the steaming process. When rice has been cooking for 10 minutes, place salmon on a baking tray and bake skin side up until cooked to your liking, 10-15 minutes.

6. Once rice has cooked, fill sink with 2” cold water and place saucepan – with lid still tightly on – in the water. This will produce a rush of steam that should loosen the base of the rice. Remove lid, place a large plate on top of pan and quickly turn rice over. Present the herbed rice with the fish and serve immediately.

This recipes are adapted from Yasmin Khan’s book “The Saffron Tales: Recipes from the Persian Kitchen.”

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How to build a habit in 5 steps, according to science | CNN

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CNN
 — 

Most of us assume those superachievers who are always able to squeeze in their workout, eat healthy foods, ace their exams and pick their kids up on time must have superhuman self-control. But science points to a different answer: What we mistake for willpower is often a hallmark of habit.

People with good habits rarely need to resist the temptation to laze on the couch, order greasy takeout, procrastinate on assignments or watch one more viral video before dashing out the door. That’s because autopilot takes over, eliminating temptation from the equation. Having established good habits, little to no willpower is required to choose wisely.

Sounds great, right? The only catch is that building good habits takes effort and insight. Thankfully, science offers both guidance on how to begin and strategies to lighten your lift. Here are a few research-backed steps sourced from my book, “How to Change,” that can set you on the path from where you are to where you want to be.

The way you define the goal you hope to turn into a habit does matter. Goals such as “meditate regularly” are too abstract, research has shown. You’ll benefit from being more specific about what exactly you aim to do and how often.

Don’t say “I’ll meditate regularly.” Say, “I’ll meditate for 15 minutes each day.”

Having a bite-size objective makes it less daunting to get started and easier to see your progress.

Now that you have established a specific goal, it’s time to think about what will cue you to follow through. Scientists have proven that you’ll make more progress toward your goal if you decide not just what you’ll do, but when you’ll be cued to do it, as well as where you’ll do it and how you’ll get there.

A plan like “I’ll study Spanish for 30 minutes, five days a week” is OK. But a detailed, cue-based plan like “Every workday after my last meeting, I’ll spend 30 minutes studying Spanish in my office” is much more likely to stick as a habit.

Making this kind of plan reduces the chances you’ll forget to follow through because the when and where in your plan will serve as cues to action that jog your memory. Even better: Put your plan on your calendar so you’ll get a digital reminder. An established, hyperspecific plan also forces you to anticipate and maneuver around obstacles and makes procrastination feel more sinful.

When we set out to build a new habit, most of us overestimate our willpower and set a course for the most efficient path to achieving our end goal. Say you hope to get fit by exercising regularly — you’ll likely look for a workout that can generate quick results such as grinding it out on a treadmill. But research has shown you’ll persist longer and ultimately achieve more if you instead focus on finding ways to make goal pursuit fun.

When it comes to exercise, this might mean going to Zumba classes with a friend or learning how to rock climb. If you’re trying to eat more fruits and vegetables, it might mean swapping doughnut breakfasts for tasty smoothies, which can combine multiple servings of fruits and veggies in one delicious drink. Because you are far more likely to stick with something you enjoy and repetition is key to habit formation, making the experience positive is critical, but it’s often overlooked.

One excellent way to make goal pursuit fun is to try what I call “temptation bundling.” Consider only letting yourself enjoy an indulgence you crave while working toward your goal. For example, only let yourself binge-watch your favorite show while at the gym or enjoy a beloved podcast while cooking healthy meals. My own research shows that temptation bundling improves follow-through; it transforms goal pursuit into a source of pleasure, not pain.

By the time we put a behavior on autopilot, a lot of us fall into fairly consistent routines, tending to exercise, study or take our medication at the same time of day and in the same place. But when you’re in the start-up phase of habit building, contrary to popular opinion, my research suggests it’s important to insert some variability deliberately into your routine.

You’ll still want to have a first best plan — maybe an 8 a.m. meditation session if you’re trying to kick-start a mindfulness habit. But you should also experiment with other ways of getting the job done. Try to mix in a noon session and maybe a 5 p.m. meditation, too.

Successful habit building relies on frequently repeating a behavior, and if your routine becomes too brittle, you’ll follow through less often. A flexible habit means you can still do what you need to even when a wrench is thrown in your first best plans — say, a traffic jam on the way to dropping the kids off at school that gets in the way of your morning meditation.

One way to be flexible that’s proven useful is by giving yourself “emergency reserves.” Emergency reserves are a limited number of get-out-of-jail-free cards for those days when you really can’t squeeze in your 10 minutes of meditation, regular jog or Spanish practice.

It’s more motivating to set a tough goal for yourself — meditating every day, for instance — than an easy one, according to research. But missing multiple subgoals along the way can be discouraging. A couple of emergency reserves each week give you the flexibility to miss a day when a real emergency arises without getting discouraged and abandoning your objective entirely.

This step is obvious but sometimes overlooked. Seek out social support. Social support isn’t just about having cheerleaders and people to hold you accountable — though both can add value, so I’d suggest telling your friends and family about your goals.

We’re strongly influenced by the behaviors of the people around us, evidence shows. Want to start running regularly? You’re probably better off joining an established running club than asking a few friends who aren’t yet in the habit of jogging to get in shape with you. People in the running club have already built the habits you want. You can learn from them about what works and gain friends who will make you feel like a slouch when you slack off.

Good habits are contagious, so try to catch some by hanging out with people who are a little ahead of you on the learning curve. It’s important not to get too crazy — if you try to train with marathoners when you’re just hoping to work up to a 5K, I’ve found it can be discouraging.

But in general, research by myself and others shows that finding people to socialize with and emulating those who have already accomplished what you want to accomplish can make a world of difference. As an added bonus, when you pursue your goals in tandem with people you like, that makes it more fun!

One last thing to keep in mind is that habits can take some time to form. They don’t click overnight. Despite claims that there’s a “magic number” of days it takes to form a habit, my collaborators and I have disproven this myth in our recent research. We all form habits at our own speed, but for simpler and frequently repeated behaviors such as hand sanitizing, we can expect speedier habit formation than for more complex behaviors such as hitting the gym, which, on average, can take months rather than weeks to put on autopilot.

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Pets and fireworks: How to keep your animals calm and safe on July 4 | CNN

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CNN
 — 

We may find fireworks beautiful and festive, but they explode like magnified gunfire in the exquisitely sensitive ears of many of our pets.

Measuring between 150 and 175 decibels, fireworks are louder than many planes at takeoff (about 140 decibels). Decibels measure the loudness of a sound while hertz measure the frequency of a sound.

Human ears are damaged at a mere 85 decibels. Yet we can hear to only about 20,000 hertz, while dogs can hear between 45,000 and 65,000 hertz. Just think of the physical and emotional damage that might occur to a dog left outside to face the noise.

Not to mention that when frightened, dogs bolt, and owners may lose their best friends in the night.

“Dogs have been known to dig under or jump over fences, break tethers or even shatter windows in response to their fireworks fears,” according to Best Friends Animal Society, one of the nation’s oldest no-kill agencies.

That leaves dogs running loose, possibly to be struck by cars, picked up by strangers, even turned into local animal shelters. Anxious pet owners may face barriers in identifying and rescuing their pet.

Statistics show at least 40% of dogs have noise phobias, which can include fear of thunderstorms, leaf blowers, power drills and even hair dryers. But those noises are relatively constant, experts say, while fireworks are frighteningly sporadic and therefore unexpected.

“Many animals associate loud noises with danger,” said Dr. Michelle Lugones, a veterinarian with Best Friends Animal Society. “From an evolutionary standpoint they are wired to avoid perceived threats, so it’s not surprising that fireworks are distressing to many animals.”

It’s not just dogs. Cats and many other domestic and wild animals have sensitive hearing, provided by nature to find and hunt prey.

“It’s very likely that cats suffer just as much from fireworks phobia as dogs,” Lugones said. “But since cats tend to be more independent in the home and usually run and hide during fearful situations, their owners may just not realize that they are distressed from fireworks.”

Small pets such as rabbits and guinea pigs are prey species and so are easily stressed, Lugones continued, adding that “unfortunately, rabbits can even die from extreme fright especially if they have underlying illness. They may also injure themselves attempting to flee.”

Cows are social animals, Lugones said, so loud noises could spook an entire herd, while horses are also prey species that can easily become startled by fireworks.

“It may be less understood how reptiles and birds respond to fireworks, but they too have stress responses, so precautions should be taken for them,” she said.

The key to helping your pet survive this frightening onslaught is being prepared, said Dr. Douglas Kratt, president of the American Veterinary Medical Association.

Tags and microchips. Be sure your pet has a well-fitting collar with current identification tags, Kratt said. If your pet has a microchip, make sure your correct contact info is recorded with the vet clinic or shelter that implanted the chip.

That way, if your pet does escape into the night, you will be able to immediately call and alert the vet or shelter about their absence.

Exercise before dark. A tired dog is a calmer dog. A happy cat is a more relaxed cat, Kratt said. Fit in some extra playtime for your cats, and take dogs out for play and exercise well before dark. Such activities burn off extra energy, thus limiting anxiety later when it’s time to sleep.

Bring all pets indoors. Don’t leave your pet outside to suffer alone. Put a dog’s crate or bed in the quietest, most enclosed room possible, Kratt said.

“Keep windows and curtains closed to further muffle sounds, and take some time to see what works best for your dog, such as lowering the lights or covering the crate with a blanket,” he said.

Cats like to go high to feel secure, so give them a covered cozy cave that is elevated off the ground, like a hut on an indoor cat tree or in a closet.

Distract your pet. Provide lots of new toys and long-lasting chews and treats. Food puzzles may also keep them distracted from the unnerving noises.

Use calming aids. Many pets respond to “thunder” shirts or blankets that wrap them in a heavy, calming cocoon. Cats and dogs often enjoy smelling species-specific pheromones. Cats can wear collars with scents that mimic the pheromone mother cats produce to calm their kittens. Dogs respond to the scent of lactating female dogs, called appropriately “dog appeasing pheromone,” or DAP.

Use calming sounds. First, muffle sounds by closing curtains and doors near your pet. Calming music, or white noise like fans or television – but not too loud – can be used to provide comfortable, familiar sounds.

Humans must stay calm, too. If you aren’t fond of fireworks either, try to remain calm around your pet anyway, Kratt said. “Our pets may look to us to see how we are reacting and be influenced by our behavior,” he said. “Try not to react too strongly to fireworks or your pets’ distress.”

Use medication as a last resort. While there is nothing wrong with turning to your vet for calming medications, experts worry that pet owners might rely on that first, without doing the behavioral modification tips above. But if you have tried all these ideas and your furry friend is still in a panic, reach out to your vet for advice.

Keep animals away from your fireworks. If your pet isn’t bothered by the noise and you plan to set off your own fireworks, be sure to keep your pet inside and secured. Some dogs may “chase after the bright moving objects and are at risk to be burned or blinded in the process,” says Best Friends Animal Society.

In addition, many fireworks also contain “substances that are toxic if ingested,” so be sure to safely store your fireworks where a pet cannot find them.

The dangers for pets extend past exploding fireworks, Kratt said.

“The Fourth has some other risks for our pets, such as an abundance of unhealthy and accessible foods at parties, dangerous summer heat, and dangerous debris on the ground following fireworks displays,” Kratt said.

Before you let your pet loose in the yard the next day, check it carefully for leftover pieces and parts from exploded fireworks.

“Even if you didn’t set off fireworks yourself, debris can make its way into your yard, where curious animals may pick it up to play with or eat,” Kratt said.

Used and unused fireworks are toxic to pets, Lugones said.

“Depending on the chemicals they contain, fireworks can cause severe gastrointestinal signs such as vomiting, bloody diarrhea, abdominal pain, and foreign body obstruction,” she said. “They can also cause acute kidney failure, difficulty breathing, and seizures. If there’s any concern your pet has ingested fireworks, contact a veterinarian immediately.”

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Find, gather and cook wild plants with urban forager Lisa M. Rose | CNN

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Sign up for CNN’s Life, But Greener newsletter. Our limited newsletter series guides you on how to minimize your personal role in the climate crisis — and reduce your eco-anxiety.



CNN
 — 

Come spring, avid gardeners dig into the new growing season ready with careful cultivation plans they dreamed up over long winters. But even city-dwelling non-planners can benefit from year-round botanical bounty. They just need to learn what, where and how to harvest the wild foods growing in lawns, parks and scrubby backlots.

Chickweed, dandelion and dock provide delicious, nutrient-rich greens, while daylilies, lilacs, honeysuckle and roses can add floral overtones to syrups, jellies and baked goods. Protein-packed wild plants and plant parts include purslane, acorns and brown dock seeds. Teas and tinctures made from ground ivy, gingko and golden rod, along with many other “weeds” and invasive species, can serve various medicinal purposes, once properly prepared.

In her book “Urban Foraging: Find, Gather, and Cook 50 Wild Plants,” herbalist and expert forager Lisa M. Rose offers guidance on safely identifying, gathering and preparing edible flora that grow wild in most major US cities.

“Gathering your own food to make dinner can help instill a sense of place,” she said. She maintains that highlighting the role of wild plants in our food system can teach us to heal our soil, our waterways and our own public health. In this way, urban foraging creates new potential for greener, healthier and more sustainable ecosystems.

This conversation has been edited and condensed for clarity.

CNN: What makes you so passionate about urban foraging?

Lisa M. Rose: “Oh my gosh, you can EAT those?” pretty much sums up the thrill of urban foraging. Showing people all the edible plants that grow in cities helps connect them with the natural world.

It’s revolutionary to think differently of the unloved weeds and see opportunity in the neglected spaces that people pass by. The most fun, engaging thing is to get back outside and reconnect with the happiness that a dandelion flower can bring. Reinhabiting our 8-year-old, judgment-free selves allows us to recognize an elemental, earthly kind of beauty without the preconceived notions.

Plus, wild plants have a unique function in the ecosystem. Even so-called invasive species can remediate the soil and water. They help to repair areas that have been leveled and left open to erosion by creating a structure that keeps the soil from blowing away. Soil is the building block of human health, and it needs a rich, diverse base of organic material to be able to give us nutritious food.

CNN: What safety precautions do you recommend for people foraging in cities?

Rose: My family is from Flint, Michigan. I take soil and water contamination issues very seriously. The first steps to safe urban foraging are knowing where to harvest — including researching the history of the land, if possible — and learning which plants and plant parts may be more likely to contain contaminants like heavy metals or pollutants.

Nettles, for example, are apt to take up heavy metals like lead. So, I recommend harvesting these only from places free of soil contamination. The key is to take caution and be judicious. But remember, given the realities of our industrialized food system, the plants available at a commercial supermarket often have layers of pesticides. We don’t live in a perfect world.

Also, it sounds silly, but when it comes to plants or mushrooms, if you don’t know what it is, don’t pick it, and definitely don’t put it in your mouth!

CNN: What does it mean to forage responsibly? How can we take from while taking care of the land?

Rose: As you observe an environment and learn what plants could be edible, make the effort to learn further: Is this endangered? Threatened? An invasive species? We want to consider, ethically, the plant’s distribution and the habitat.

I rarely feel badly when I pick my garlic mustard. It’s going to come back. But when it comes to foraging by greengrocers and restaurants, it’s important to consider that there’s only so much the ecosystems can offer at that retail level. Where are these items coming from? How do I ensure no habitat destruction happens under the name of foraging trends? We have a long way to go in creating regionally based food systems that would help all of us, including our restaurants and grocers.

CNN: How do community health and food justice concerns fit into foraging?

Rose: It’s impossible to decouple social justice from human health. Food-system inequities have a massive impact on access to nutrients and effects on human health.

About 10% of the US population faces food insecurity — a wicked problem that foraging, gardening and local food systems cannot solve alone. But, restoring foodways — even simply refining how to cook basic things — can play a powerful part in increasing food access. Urban foraging is an effort to democratize the wild plants to make them more available to more people. You don’t have to be classically trained as a botanist at university. These are basic human skills.

CNN: How much could we rely on urban foraging to feed ourselves?

Rose: Not significantly, given the current populations and designs of our cities. It’s inconceivable and unethical for me to suggest that all of Manhattan go and use Central Park as their greengrocer. But intentionally designing more green space can create the possibility for more available food for city communities within a smaller footprint.

CNN: Can you forage year-round?

Rose: Yes! Harvesting must be done in context of your growing zone, of course, but part of the endeavor is to recognize what your landscape can provide. Even on frigid January and February days, foragers can find bark, buds and sap. Consider how, for millennia, indigenous communities supported a basic diet with fresh and stored wild foods. In many traditions, for example, acorns — high in carbohydrates and protein — played a significant role in helping to extend harvests to provide food for the winter.

Acorns are a quintessential forager’s food that can be used in soups, pulverized into a nut butter or ground into flour for baking. Every fall, I process enough acorns to make 10 to 15 pounds of flour, with the help of neighbors who drop off bags full or team up to shell them while we chat over cocktails and cheese. Later, we share the acorn bread I bake, which is kind of my signature.

Recipe: Acorn Bread

Makes 1 loaf

Ingredients

  • 1 cup processed acorn flour (see how to make below)
  • 1 cup all-purpose or gluten-free flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 2 medium eggs, beaten
  • 2 1/3 cups mashed overripe bananas
  • 1-2 tablespoons cocoa powder, if desired
  • Additional butter or nonstick spray to grease pan

Instructions

Prepare the flour

  1. Shell enough fresh acorns to get about 2 cups of acorn nutmeats. Roughly 2 cups of dry acorn nutmeats will grind into 1 cup of nut flour.
  2. Add about 2 cups of acorn nutmeats to a large pot of water. Bring to a boil, let cook for 10 minutes and then strain.
  3. Allow nutmeats to cool. Then, using a dehydrator or oven, slowly dry the nutmeats over low heat.
  4. Once completely dry, grind the nutmeats with a coffee grinder or mortar and pestle to reach the texture of a flour.
  5. Store acorn flour in the freezer for up to 6 months.

Bake the bread

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using butter, coconut oil or a non-stick spray, lightly grease a 9×5-inch loaf pan.
  3. In a large bowl, combine the flours, baking soda and salt.
  4. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture.
  5. Pour batter into the prepared loaf pan. Bake for one hour or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
  6. Serve warm.

CNN: How does the climate crisis factor into urban foraging?

Rose: We’ve arrived at a big crossroads. At no other time has our human population had to face and address a rapidly changing climate across the globe. This affects our water systems, our food systems, even determining where we can live — as evidenced by migrations of people moving away from the shores of lakes and oceans.

Urban foraging for wild plants helps us rethink how we live alongside the natural world, looking at habitat loss. We can learn a lot simply by honing our ability to observe the little dandelion or the patch of cattails along the riverside. How might we add back our green spaces that can build soil, support the biodiversity that we need and bring forward our pollinators?

You can’t be what you don’t see. If you don’t have a connection to the water, a farmers market, a vegetable garden or to considering what that dandelion might be doing in the soil, how could you ever become a climate-conscious Earth protector, a steward of the ecosystem?

Foraging helps us pay closer attention, which helps us to reestablish a more caring and less extractive relationship with the natural world.

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Fall asleep faster with mental tricks that calm your racing mind | CNN

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CNN
 — 

You’re exhausted, your body yawning for sleep. Yet once your head hits the pillow, your mind is flooded with worry, making sleep elusive, at times impossible.

Don’t fret, experts say: There are relaxation techniques you can use to calm that racing mind.

“Think of these relaxation exercises as tools in your tool kit for better sleep,” said sleep specialist Rebecca Robbins, an instructor in the division of sleep medicine for Harvard Medical School.

“Practice them, and you’ll get better and better at falling asleep, which is the holy grail, right? No one wants to spend time tossing and turning at night.”

Deep breathing is a science-backed method of calming the body and mind that can be done easily before you get into bed and when you wake during the middle of the night.

Changing the rhythm of your breath slows your heart rate, reduces blood pressure and stimulates the body’s parasympathetic “rest and digest” system, which can take worry and anxiety offline.

“Consciously focusing on the breath can help you separate yourself from the darting thoughts that fly through your brain,” Robbins said.

There are a number of deep breathing techniques you can try. Diaphragmatic breathing, also known as belly breathing, focuses on relaxing the diaphragm, the main muscle of respiration. Start by taking a deep breath through your nose to a slow count of six, making sure that you can feel your stomach rise with your hand as it fills with air. Count to six again as you let the breath slowly escape.

“Strive for effortless inhales that are soft and soundless while treating your exhales like gentle, extended sighs of relief,” suggested CNN contributor Dana Santas, a certified strength and conditioning specialist and mind-body coach.

Stay in the moment, Santas said, by focusing on the sounds and sensations of your breath: “Direct all of your senses to follow the path of air in through your nose, down your throat, into your lungs and out again. If your mind wanders, bring it back to your breath, happening in the here and now.”

Meditation is a centuries-old method of calming the body and the mind. Studies show it can help perfectionists stop judging themselves and can assist in the treatment of smoking, pain, addictive disorders and depression, among others.

Using direct measures of brain function and structure, one study found it only took 30 minutes a day of meditation practice over the course of two weeks to produce a measurable change in the brain.

“When these kinds of mental exercises are taught to people, it actually changes the function and the structure of their brain,” neuroscientist Richard Davidson, professor of psychiatry at the University of Wisconsin-Madison and the founder and director of the Center for Healthy Minds, told CNN in an earlier interview.

There are many resources on the internet to help someone begin to meditate. Davidson and his colleagues have created a free, science-based app designed to help people practice meditation and mindfulness.

Visualization is another sleep aid. Picture a calm and peaceful spot in your mind’s eye and fill it with specific objects, colors and sounds. Researchers have found that people who visualize in detail were able to push unwelcome thoughts more successfully from their minds.

If you have trouble populating the scene, the researchers suggest asking yourself questions about smell, touch and light, such as “Can I feel the sun on my skin? What do I smell in the air?”

You can also visualize your body relaxing, experts say. While breathing deeply and slowly, imagine your breath is a wind coursing through the body, easing stress and relaxing tension as it moves through each part of the body and then escapes.

“I like to think of the breath as a light in your mind’s eye that grows when you inhale and gets smaller as you exhale,” Robbins said. “Those tangible strategies where you visualize something and match that to a breath are really powerful.”

Most of us aren’t even aware of how much tension we carry in our muscles until it shows up in backaches and headaches.

Progressive muscle relaxation is a way of relaxing those muscles, thus making it easier to fall asleep, experts say. You tense and release muscle groups in the body in a certain order, starting at the head and working your way down to the toes and feet.

Each section of the body is tightly tensed and held for 10 seconds as you breathe in. Strive to squeeze each muscle hard, but not to the point of cramping or pain. Then, as you breathe out, relax the muscle suddenly and all at once. University of Michigan Health recommends you do the exercises in a systematic order that you can find here.

There’s an added benefit to the exercise, experts say: There’s no room in your brain for anxious thoughts.

Here’s a way to stop your mind from repetitively listing all the things you need to do (or haven’t done), but it only works if you do it before you hit the sack.

“Don’t worry in bed. Schedule a ‘worry time’ – a period of time outside of the bedroom, outside of sleep, to worry about the things that naturally creep in your mind at night,” said sleep specialist Dr. Raj Dasgupta, an assistant professor of clinical medicine at the Keck School of Medicine at the University of Southern California.

“Write down a list of things you need to do tomorrow,” suggested Dr. Vsevolod Polotsky, a professor of medicine and director of sleep research at the Johns Hopkins University School of Medicine.

“You can even email it to yourself. It gives you satisfaction and the realization that it is night and there’s nothing you can do with your list, but you can attend to it tomorrow,” Polotsky said.

All these mental tricks and relaxation tips serve a purpose beyond that night’s sleep, experts say.

“They are extremely beneficial from a classical conditioning standpoint,” Robbins said. “If your body knows what comes after the end of these activities is sleep, then you start to condition yourself, and after a bit of time, your body will more easily slip into a state of relaxation, which increases your chances of sleep.”

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Go ahead and sigh. It’s good for you | CNN

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Editor’s Note: Sign up for CNN’s Stress, But Less newsletter. Our six-part mindfulness guide will inform and inspire you to reduce stress while learning how to harness it.



CNN
 — 

Sighs — those long, exhales of breath often accompanied with a bit of a whimper — have long been seen as a sigh of melancholy, frustration or even despair, leading us to ask the sighing person, “What’s wrong?”

A recent study turns that notion on its head. Instead of seeing sighs as sadness or exasperation, recognize them for what they accomplish — stress relief, said Dr. David Spiegel, a professor of psychiatry and behavioral sciences and director of the Center on Stress and Health at Stanford University School of Medicine.

“People think taking a deep breath is the way to ease stress,” he said. “But it turns out that exhaling slowly is a better way to calm yourself.”

You breathe without thinking, but what’s the best way to inhale and exhale while you’re thinking about it — especially if the goal is better health?

To find out, Spiegel and his team conducted a study, published earlier this year in Cell Reports Medicine, comparing three different types of deep breathing with mindfulness meditation. The goal was to see whether a breathing technique might be as effective as meditation in reducing stress.

Researchers sorted 114 people into four groups and asked them to practice mindful meditation or one breathing exercise — box breathing, cyclic hyperventilation or cyclic sighing — for five minutes a day for 28 days.

Box breathing requires a person to breathe in, hold, breathe out, and pause equally (like the sides of a box) to the count of four. In cyclic hyperventilation, a person breathes in deeply and out quickly — the inhalations are much longer than the exhalations.

In cyclic sighing, a person inhales through the nose until the lungs are halfway full, then pauses briefly. The lungs are then filled completely with another breath, and then the breath is slowly exhaled out the mouth.

“You want the exhalation to be like twice as long as the inhalation,” said Spiegel, who is also the medical director of Stanford’s Center for Integrative Medicine.

The team then assessed mood, anxiety levels and sleep behavior after each breathing or meditation session, as well as respiratory and heart rate variability.

Sleep was not affected, the study found. All forms of breathing and meditation increased positive mood and improved anxiety. However, breathing was more effective than meditation, with cyclic sighing making the most difference, the study found.

“Cyclic sighing is a pretty rapid way to calm yourself,” Spiegel said. “Many people can do it about three times in a row and see immediate relief from anxious feelings and stress.”

While interesting, the study was small, and doesn’t take away from all the work in progress on the benefits of any form of breath work or meditation, said stress management expert Dr. Cynthia Ackrill, former editor for Contentment Magazine, produced by the American Institute of Stress.

“We know that bringing your attention to any form of breath work starts the process of awareness that feeds mindfulness and its benefits,” she said in an email. “As long as we are all experimenting with mind-body connections with open minds and finding something that calms us, yay!”

Deliberately taking a slow, deep breath, holding it, and then letting it out slowly activates the parasympathetic nervous system, responsible for controlling how the body rests and digests, Spiegel said. Heart rate slows, blood pressure drops, digestion is improved and the mind begins to wind down and relax.

Contrast that to a sharp inhale of breath, which you might take when you’re afraid or in danger. That triggers the sympathetic nervous system, responsible for getting us ready to fight or flee.

“The brake works more healthfully than the accelerator here,” Spiegel said. “By slowing your heart when you do this cyclic sighing you’re immediately soothing yourself in a rather rapid way.”

“We believe breathing is a pathway into mind-body control,” he added. “It’s part of the autonomic system like digestion and your heartbeat, but unlike those body functions, you can easily regulate breathing.”

This isn’t the first study on the topic. Researchers have been busy trying out different methods to see which calms the body the quickest, longest, or most deeply, and which gives the most health benefits.

Many breathing methods are borrowed from ancient yoga, martial arts and meditation practices. For example, the 4-7-8 method, in which you breathe in while counting to four counts, hold the breath for seven counts and exhale while counting to eight, is based on pranayama, an ancient form of breath regulation practiced in Hinduism and Buddhism.

There are all sorts of variations: The 4-4 method, in which you breathe in and out for a count of four; the 6-6 method, in which you breathe in and out to the count of six; alternate nostril breathing and many more.

Diaphragmatic breathing, also known as belly breathing, has been practiced for millennia by practitioners of tai chi and yoga. It requires the breath to be inhaled so deeply that it fills the abdomen — you can tell if you’re doing it right by watching your stomach rise and fall.

A 2020 meta-analysis found diaphragmatic breathing is especially beneficial for patients with chronic obstructive pulmonary disease (COPD), and might be helpful in reducing stress and anxiety and treating constipation, eating disorders, high blood pressure and migraines.

You don’t have to sigh or breathe loudly to get the benefits of any forms of breathing, Ackrill said.

“These don’t need to be audible sighs, you can just change the rate quietly,” she said. “And you just might get the people around you to slow down their breathing as well.”

So go ahead. Take a deep breath and let it out in a huge, long, slow sigh. And if anyone does ask what’s wrong, you can smile and say, “Absolutely nothing! I’m just releasing my stress.”

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High-quality bone broth comes ready-made. Here’s why you should make it yourself | CNN

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Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life.



CNN
 — 

After everyone at your table has devoured the juiciest pieces of a roast chicken and you’ve treated your canine to the edible rejects, hold off on sliding that picked-over carcass into the trash. Your bird has another gift for you: broth.

Making homemade broth requires only a few minutes of your time, and the benefits extend far beyond sensory pleasure: to your health, wealth, and even the world around you.

For centuries, humans have been simmering otherwise inedible animal parts in water, sometimes for days, extracting maximum flavor and nutrients from those bones for nourishing meals to come. Thrifty grandmas and chefs the world over have refined that technique, adding vegetables and seasonings reflecting their cultures and customs. Traditional recipes earned reputations for purported healing powers.

Over the last few decades, followers of the Paleo diet have incorporated 24-hour broth-making into their everyday kitchen routines, often sipping on their extra-strength broth as a gluten-free pick-me-up in place of coffee and tea — both of which are off-limits on their regimen.

New York City chef and Food Network personality Marco Canora turned to bone broth — which was regularly available to him at his popular restaurant, Hearth — to help him combat the effects of years of poor lifestyle habits. In 2014, he opened a takeout window called Brodo (Italian for broth) to sell to-go cups of his chef-crafted potions as beverages. He went on to write a book about it and sell it prepackaged and frozen nationwide.

Breathless testimonies from celebrity influencers of bone broth’s purported magical powers — from easing joint pain to reducing wrinkles to improving gut health — flooded the internet. Products labeled “bone broth” popped up on supermarket shelves. The trend shows no sign of abating. When last checked, TikTok videos with the hashtag #bonebroth had received more than 158 million views.

Some dietitians and medical professionals agree that bone broth can be a worthy addition to a balanced diet — supplying collagen and other important nutrients. But given that every bone broth recipe and human body are different, specific health claims linked to bone broth should be taken with a grain of salt.

I had been skeptical of the hype all along, and uninterested in exploring it for myself, until I made a batch last fall by accident while cleaning up after Thanksgiving dinner. Unable to find room in the fridge for the half-eaten turkey, I sawed off the remaining sandwich-worthy slices and dumped the picked-off carcass and grisly parts into my slow cooker, along with half an onion and a few odds and ends from the crisper.

I set the cooker to low and left it alone for a full 24 hours, giving me time to recuperate from the previous festivities while basking in the tantalizing fragrances wafting from the kitchen.

The first taste of the finished broth blew me away — richer and more complex than any packaged product or broth I’d made from scratch on top of my stove in a fraction of the time. I could practically feel the nourishment coursing through my bones. I placed the strained broth in the fridge and was happy to find it congealed to a jiggly consistency the next day, a clear sign that those picked-off turkey parts had done their job. And now I had the foundation for restaurant-quality gumbo made almost entirely with remains of the feast: a win-win all the way around.

My curiosity was piqued. So what if bone broth wasn’t the cure-all it was cracked up to be. It was wholesome, grocery-stretching and most importantly to me, freaking delicious. I wanted to figure out how to reap the full spectrum of advantages bone broth had to offer. I turned to experts for guidance.

Linton Hopkins, a James Beard Award-winning chef who helms the newly reopened Holeman & Finch Public House in Atlanta along with other high-profile spots in the South, learned the craft the classic way at the Culinary Institute of America.

“As a chef and a cook, I don’t feel good without a stock going. It’s one of my things,” Hopkins said. “We make all our stocks at our restaurants. And I do it all the time at home for me and my wife, Gina. They’re the easiest thing in the world. I’ll roast a whole chicken, we’ll eat what we can, and the rest will go right into the Instant Pot. I did the same thing with the bones from a beef roast last night. I’m no doctor, but I know good food is good for your life.”

Besides taste and nutrition, broth-making can be a sound economic decision for the budget-conscious.

The terms “stock” and “broth” are often used interchangeably, Hopkins noted. But stocks typically indicate a higher bone-to-meat ratio. Broths can even be made with just the meat. “But as a whole-animal, whole-vegetable cook, all my stocks and broths are essentially bone broth. I see stock as an ingredient I cook with. Broth to me is a finished word — meaning it’s ready to serve in a bowl as is.”

Aside from taste and nutrition, he views stock- and broth-making as both an economic decision and an ethical responsibility.

“In the restaurant business, the margins are very thin, so we have to strive for zero waste,” he said. “We ask a lot of an animal to give its life for our diets. If we’re going to bring these items into our kitchens and throw them away after a single use, then we’re part of the problem.”

Michelle Tam grew up in a traditional Cantonese American household in California’s Bay Area where her mother served multicourse meals that always ended with soup.

“And she would always throw a bone in there. I remember as a kid we would walk down to the neighborhood butcher, and he would step out of the freezer with this giant plastic bag of bones for 25 cents,” Tam said. “We would get a variety of different kinds of bones with some meat left on them that would flavor the soup, and it was really delicious.”

But it wasn’t until she and her husband began eliminating processed foods from their diets and replacing them with wholesome ones as part of a fitness regimen that she considered making broth from scratch herself. “I don’t know that it’s some magical elixir,” said Tam, a former clinical pharmacist who now creates recipes full time for her popular Nom Nom Paleo blog and spin-off cookbooks. “But it’s a great source of collagen, which most people don’t get enough of and is really important for joints and gut health and all that stuff.”

Chicken feet can be among the tasty bone broth ingredients, providing a great source of collagen.

Collagen is the main constituent of connective tissue fibrils and bones that releases gelatin into liquid as it cooks. It’s most abundant in skin, feet, joints, marrow and knuckles. Tam may mix parts from different animals — lamb, pork, beef, chicken. The results, she said, are inevitably tasty.

“I’m always collecting chicken thigh bones, and I buy chicken feet when I see them at the butcher,” she said. Chicken feet contain tons of collagen, she said. But she warned not to go overboard, or you may wind up with a rubber ball. “I tried that, and it wasn’t delicious. One or two should do the trick. I also like to include something meaty for flavor, like a chicken leg. And chicken wings are excellent.”

Because bone broth can be “a spectacular growth medium for bacteria,” Tam refrigerates hers as soon as it reaches room temperature, and whatever isn’t consumed within a few days goes into the freezer. She offers ways to store bone broth conveniently and safely in usable portion sizes (she’s tried muffin tins, ice cube trays and silicone baking molds) and recipes for her favorite ways of using broth in a super-simple egg drop soup and slow cooker Korean short ribs on her blog.

With her multi-cooker, Tam can now produce collagen-rich bone broth in as little as an hour. But she’s not above buying bone broth ready-made when time is short or personal bone supplies are low, now that she’s found several brands she can trust. Roli Roti, which began as a food truck in the Bay Area selling rotisserie chicken, contains only a couple of ingredients and is “super high quality and super gelatinous.” Bonafide Provisions, found in many supermarket freezer sections, has become another standby.

Cassy Joy Garcia, a certified holistic nutritionist and New York Times best-selling cookbook author, became a fan of bone broth more than a decade ago during her marathon-running days and writes about it regularly on her healthy lifestyle blog, Fed + Fit.

“I think bone broth is getting some new attention now with grocery prices on the rise and people wanting to do more with less,” Garcia said. “I feel like it’s an easy entry point for some good DIY kitchen basics. If you’ve already roasted a chicken, just go ahead and throw that carcass in your pot or pressure cooker along with that random onion in the pantry and scraggly carrot in the fridge, and lo and behold, you’re going to save yourself some money and have broth that tastes better and is better for you than anything you’d buy.”

Toss in vegetable scraps from your fridge such as carrots and celery when preparing a bone broth.

She collects leftover bones from roasted meats and chicken in silicone freezer bags and keeps a veggie bowl at the forefront of her fridge for tossing in vegetable scraps, peels and all that could go into a homemade broth.

Now with more mouths to feed as a mother of three preschoolers, she does allow herself to take a shortcut from time to time with a quality premade product. One of her favorites is Fond sipping broth made of grass-fed beef and pasture-raised chicken bones, which come in flavor combinations such as ginger and cayenne, and shiitake and sage.

“They’re definitely a luxury product,” she said. “But they’re really a cool way to show what a broth can be and can open our eyes to exploring different flavors we can play with at home.”

On her blog, Garcia offers a detailed guide to making beef and chicken bone broth, and a slightly more complex one boosted with turmeric and ginger, which she uses for making her favorite chicken soup.

She gives you the options for making the broth in various vessels but makes no bones about her preference for her high-speed pressure cooker.

As for myself, I’m sticking to my slow cooker for now, content to inhale those 24-hour aromatics all day and allow them to soothe me to sleep.

Since Thanksgiving, I’ve made several more batches of bone broth following advice from the experts and falling down many rabbit holes of online research along the way.

I’ve been patronizing the nearby international farmers market more often to seek out a variety of bones from animals that have been responsibly raised without harmful chemicals that could negate my broth’s potential health benefits.

Freeze whatever hasn't been consumed of your bone broth within a few days of making it.

Some purists only use bones and water, giving them more flexibility to add layers of flavor later. But I can’t resist throwing in a few extras to amp up the nutritional and flavor profile (roasted mushrooms and a splash of red wine for beef, fresh ginger and turmeric for chicken, and always extra cloves of garlic).

I’ve made a habit of stashing yogurt containers of my finished products, along with baggies of leftover bones and trimmings, so long as space permits in my freezer.

Serious chefs boil the bones first to rid them of some of the impurities and then caramelize them in a 400- to 450-degree oven to deepen their flavors before proceeding. One day maybe I’ll find the motivation to give that a try.

I have quickly learned that, as easy and satisfying as bone broth is to make, I’m lucky if I can produce 2 quarts at a time — barely enough for one batch of soup or gumbo. But I wasn’t planning to replace my morning coffee with steaming broth anyway. And if I’m really hankering for the real deal before I get around to making another batch, I’m happy to have discovered I can buy Roli Roti, the brand Tam recommended, in the meat department of my neighborhood Publix.

You don’t have to follow any recipe to make bone broth. But it does help to have some guidance until you get the hang of it. Here’s the basic formula I’ve been loosely going by based on several recipes I’ve studied. Feel free to deviate with what the local butcher needs to dispense of, or what’s soon to go south in your fridge. Mother Earth will be grateful.

Susan Puckett’s recipe for bone broth is highly flexible. If you have no leftover bones, chicken or turkey wings, drumsticks, necks and gizzards also work great. For extra collagen, a few chicken feet will do the trick. For beef broth, follow the same procedure as for chicken. Or feel free to use bones from other animals as well — lamb, pork, game. Larger bones will take longer to break down so you may want to allow more simmering time.

Makes roughly 2 quarts (or more, if you have a larger vessel)

2-3 pounds roasted or raw chicken or beef bones, or a combination

2 carrots, cut up

2 celery stalks, cut up

1 medium unpeeled onion, halved

5 unpeeled garlic cloves, smashed

2 bay leaves

1 teaspoon salt

1 teaspoon peppercorns

2 tablespoons cider vinegar

Water

1. Place the bones, carrots, celery, onion, garlic, bay leaves, salt, peppercorns and vinegar in a slow cooker (mine holds 6 quarts) and add enough water so bones are submerged but not floating.

2. Cover with the lid and let simmer on low setting for 12 to 24 hours.

3. Skim off any scum that’s collected on the surface. Turn off the heat and let it cool slightly. Discard the solids (picking out edible meat bits for yourself or the dog.)

4. Set a large fine-mesh sieve over a large bowl, strain and let it cool to room temperature. Cover and refrigerate. Scrape off the fat that congeals on the surface.

5. Use within four to five days or transfer to jars or plastic containers, label and freeze for up to five months. (Or pour the broth into ice cube trays, muffin tins or silicone molds, and freeze and pop them out into freezer bags.)

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