The Great Coffee Conundrum: Good or Bad for You?

Today, a workshop participant of mine asked a great question and I wanted to share it as it may help some of you, my blog readers, as well.

The Question

“I haven’t always been a coffee drinker but I do enjoy it now though not every day. I’m very specific in my tastes (organic soy lattes with high quality espresso) and when I have it (not before breakfast, not after noon). Espresso has much less caffeine than drip coffee although a bit more than black tea but I find that the milk really helps even out its impact on my body. I rarely ever feel like I get a sharp spike- it’s more of a even keeled pick up- nor do I experience coffee headaches, cold sweats or any of the other common side effects coffee drinkers report. So I’m curious what you think about my coffee choice. Still totally horrible?”

My Answer

You are obviously a discerning coffee drinker who uses it as a culinary accessory =) rather than a daily, mindless crutch, so I say go for it and enjoy it when you do choose to have it. However, I would switch to decaf just to try it out… then switch back to caffeine as an experiment. You may find that the seemingly benign lift you think you’re getting now THEN feels like a total “WHOA!”…  Sugary foods / pastries / bagels / and other simple carbs don’t count – they make the overall impact on your body (on your stress hormones) even worse.

You can switch cold turkey and may experience withdrawal symptoms fror 5-7 days (day 2 into 3 usually is the worst), or you could slowly wean off (half/caf).

And you’re right about the milk (organic, whole / not skim) in this case. Any whole food will lessen the impact of caffeine to some extent, as it’s a type of buffer. S

Read an earlier blog post on the “Coffee Crutch” factor, here:
https://delicioushealth.wordpress.com/2009/04/29/great-coffee/

NOTE: This is of particular importance to those of you who feel wiped out, constantly tired and dragging, as well as those of you living with an autoimmune condition – in particular fibromyalgia and chronic fatigue syndrome. Your adrenal health is key here – coffee and other stimulants may make you feel better in the short-run, but they continue chipping away at your health to where recovery gets more and more difficult.

So let me know YOUR thoughts: do you feel that your coffee habit is “benign” or even good for your health? What are some of your common questions about coffee?

Turkey – White Bean Chili over Greens with Caramelized Sweet Potato

I created another impromptu recipe last night from my Mariquita Farms organic veggie box and some staple pantry items.

Here’s the treasure trove of veggies we got in this week’s $25 box (I don’t want to hear anymore that “organic is too expensive” — rubbish! blasphemy! untrue! More proof coming soon…): http://www.mariquita.com/Farmers%20Market/mystery%20lists/Piccino5-28-09.pdf. See this blog post for more info on eating organic for cheap:  https://delicioushealth.wordpress.com/2009/02/21/magical-mystery-box-of-veggies/

This is also a great “chili” recipe for those who can’t eat nightshade vegetables – it has no tomatoes, peppers, or white potatoes. Also great for allergen-free, delicious eating for autoimmune and the allergy-prone. For those careful of the oxalate levels (oxalic acid) in their diet, you can replace the chard with lower-oxalate greens such as the greens of bok choy.

This recipe is very filling, with LOTS of fiber, protein, immune system protectors, phytonutrients, and is a perfect warm/cold combo for a spring-into-summer dish!

If you share this recipe, please include a link to this posting and credit to Delicious Health, Inc. Thanks!

Turkey &  Navy Bean “Chili” Over Greens with Caramelized Sweet Potato
from www.enjoydelicioushealth.com

Generously serves 2

Ingredients

1 TBS extra virgin olive oil
8 small spring shallots (can use 1 medium regular shallot instead), finely chopped
4 small spring /green onion purplettes (can use 1 small or 1/2 medium red onion instead), finely chopped
1/4 lb. ground dark meat turkey
1/4 lb. ground white meat turkey
1 can organic navy or any other favorite beans, rinsed and drained (I recommend the brand Eden)
2-3 TBS of water or broth, optional
3 TBS fresh winter savory, finely chopped (can replace with fresh rosemary or thyme)
1/2 bunch fresh basil, leaves rolled and sliced into strips
1/2 tsp ground cumin
1/2 tsp ground turmeric
6-10 shakes of Umeboshi Plum Vinegar – can replace with juice of 1/2 lemon plus sea salt to taste
Additional sea salt, to taste
Black pepper, to taste

2 medium sweet potatoes , scrubbed/washed, and punched with a fork all around

1 bunch raw baby chard, washed and torn into bite-size pieces, hard stems torn off and discarded (can use any baby or delicate greens, like spinach, or arugula, or watercress for a more peppery punch)

Directions

1. Preheat oven to 425 degrees. Place prepared sweet potatoes on parchment paper on a pizza pan or cookie tray and let cook for 1 hour. Reduce heat to 400 for another 30 minutes. Then turn heat down to 200-350 until the rest of your food is ready to serve.
2. Warm olive oil over low heat in large saute pan for 2-3 minutes.
3. Add shallots and red onions, saute until tender.
4. Add ground turkey and saute until browned.
5. Add water / broth if pan too dry.
6. Add savory or thyme / rosemary, cumin and turmeric
7. Stir in the beans. Cook until thoroughly heated.
8. Season with umeboshi plum vinegar or alternative (lemon juice + sea salt).
9. Before removing pan from heat, stir in basil and let cook for 1 more minute.
10. Add black pepper and/or additional sea salt to taste.
11. Line half of plate with the prepared raw baby greens.
12. Serve chili on top of the greens. The greens will wilt and shrink in size.
13. Cut sweet potato open and place on other half of plate. No need for brown sugar, butter, or salt. You’ve got all the natural sugar, flavor, and fats you need in this dish.

ENJOY!