Many of us have had the experience of suffering through a miserable cold only to be brought back to life by someone’s version of grandma’s chicken soup. Grandmothers all over the world make wonderful soups from scratch, and almost all of them start with bone broth, an often forgotten, not-so-secret-formula for supporting optimal health.

chicken bone broth, photo: Kathy McNeely

chicken bone broth, photo: Kathy McNeely

The bones used to make bone broth are the cartilage-containing joints from feet and necks, as well as the large bones (legs, shoulders, etc) that contain marrow. The cartilage we ingest in bone broth activates natural killer cells and macrophages, some of the first lines of defense in the human immune system. The marrow provides the fatty acids needed for to support brain function, growth and to boost immunity (Fallon Morell, 2014, p. 26). Adding spices to bone broth will also help trigger the release of fluid in the mouth, throat, and lungs, helping to thin respiratory mucus making it easier to expel.

Bone broths are packed with nutrition in the form of amino acids and minerals. One of bone broth’s abundant amino acids, glycine, supports the body’s detoxification processes, and is used to synthesize hemoglobin to build blood and bile salts, needed to digest fats. Another amino acid, proline, promotes good skin health, especially when the body’s vitamin C intake is high. While the marrow and cartilage cook, minerals like calcium, magnesium and phosphate and nutrients like glucosamine and chondroitin sulfate are released into the broth. These nutrients help to maintain strong bones and to fight inflammation in the body.

Because bone broth is made with connective tissues laden with collagen, when it cools, it congeals into gelatin (McGee, 2007). While most cooked foods are a little harder to digest than raw foods, gelatin is a liquid-attracting colloid; it facilitates digestion by attracting digestive juices to food in the small intestine. Gelatin is also healing for the digestive tract because it contains glutamine, an amino acid that serves as the preferred fuel for the small intestine.


Gelatin from Chicken bone stock. Photo by Kathy McNeely

In her book, Nourishing Broth, Sally Fallon Morell details a long history of research on the healing properties of gelatin going back to the Napoleonic Wars. This research came to a screeching halt in the mid-1900’s when interest shifted toward individual vitamins and minerals. The shift also coincided with a time in history when commercially produced MSG became much more widespread in packaged bouillon cubes and canned soups.

If you are still not convinced of the value of bone broth, consider this, you can make a gallon of super-nutritious bone broth for as little as $5.00. Traditionally, grandma’s great soup recipe began with a bone broth made from bits and scraps because she never let anything go to waste. She would ask the butcher for feet, knuckles, necks and backs because she knew these extras were inexpensive. She saved chicken and turkey carcasses, from making that big Sunday spread and she spent the better part of a day whipping up a huge batch of bone broth to freeze and reuse as a base ingredient for future sauces, gravies and soups.

In the coming weeks I will be exploring why it’s best to make rather than buy broth, how to make it and where in DC you can get good bones! If you are interested in this topic, join me at Center Point Healing February 19 at 7 pm for a Bone Broth Workshop.

Read more about the benefits of bone broth:

Fallon Morell, S. (2014). Nourishing broth: An old-fashioned remedy for the modern world (p. 9). Grand Central Publishing. Kindle Edition.

Fallon Morell, S. (2000). Broth is beautiful. The Weston Price Foundation. Retrieved January 25, 2015:

McGee, H. (2007). On food and cooking: The science and lore of the kitchen. Scribner. Kindle Edition. (Kindle Locations 3635-3641).

Nourished Kitchen blog (2014). Traditional foods 101: Bone broth, broth & stocks. Retrieved January 25, 2015:


Join me Thursday, February 19 from 7 – 8:30pm for a workshop on how to make healing bone broth! Bone-broth-CROP

Registration is $35 and includes: an overview of why broth is a healing food, the basics of broth making, why make it when you can buy it, tips for success, samples and recipes. The workshop will take place at:

Center Point Healing, 6525 Belcrest Road, Suite 414; Hyattsville, MD 20782

Email me: or call 301- 277-9020 to register.

In case of inclement weather, the make-up workshop will be held at 7 pm on February 26.

With Halloween upon us, open season for sugar consumption begins. Though we’re free to eat whatever we want, it turns out that a steady diet of added sugars can have a devastating impact on health and wellness. The first step is always just to recognize how much sugar you’re consuming and one of the easiest ways to do this to to study food labels.

Sugar, by any other name… Sugar (in one form or another) is added to more food products than you can imagine. There are also a large number of “variants” of sugar – depending on the kind of processing that has occurred. Here is a list to get you started in identifying sugars. I’m sure you can come up with many more names for sugar:


Apple Juice concentrate Aspartame

Baker’s sugar

Brown sugar

Corn syrup


Demerara Sugar



Evaporated Cane Juice

Free Flowing Brown Sugars




Grape Juice Concentrate

High Fructose Corn Syrup

High Maltose Corn syrup

Hydrogenated Starch Hydrolysate (HSH)


Invert Sugar










Maple syrup


Muscovado or Barbados Sugar


Orange Juice concentrate



Powdered or confectioner’s Rebiana/ Stevia

Rice Syrup





Sugar (granulated)




Turbinado sugar



Books & Articles:

Food Rules: An Eater’s Manual by Michael Pollan. Penguin Books, NY. 2009.

In Defense of Food by Michael Pollan, Penguin Press, NY 2008.


The Center for Science in the Public interest devoted a page to explaining what additives go into our foods: Learn more at:

Tabouleh – an excellent salad option for a hot summer day. It’s made with fresh herbs, tomatoes, olive oil, spices and can be eaten with pita bread, or atop romaine lettuce leaves. In the Middle East, fresh grape leaves are used as a scoop.

Tabouleh made with quinoa.

Tabouleh made with quinoa.

You can add any number of vegetables to tabouleh – according to taste; carrots, cucumbers, red or green onions are wonderful additions.

As you can see, tomatoes are a star attraction – and since they are in season right now and delicious varieties are currently available at your farmers’ market, why not pick up a few good tomatoes and try some tabouleh tonight?

Prep Time: 40-50 minutes


  • 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
  • 2 tablespoons of fresh mint, chopped
  • 1 medium cucumber, finely chopped
  • 6 medium tomatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bulghur, medium grade (can also use cooked millet or quinoa as gluten free options)
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil


If using MILLET – add 1 cup of millet and a pinch of salt to 1-3/4 cup of water; cover and bring to a boil. Reduce heat, stir, place lid on the pan and gently simmer for 20 minutes. Then stir to fluff the grains and taste. It it’s still a little crunchy, add about ¼ cup of boiling water and leave over low heat so that it will steam covered for an additional 10 minutes.

If using BULGUR: place 1 cup of bulghar in a bowl and cover with 1 ½ cups of boiling water and a dash of salt. Cover bowl and set aside for 20 or 30 minutes. Fluff with a fork when all the water has been absorbed.

Combine all ingredients, adding salt, pepper, lemon juice, and olive oil last.

Serve immediately or chill in refrigerator for 2 hours before serving.

So many clients I work with are concerned with the way they look. When these concerns turn into self-loathing, unhealthy lifestyle habits set in and interfere with their ability to live life with abundance.

Singer and songwriter Colbie Caillat expresses this extremely well in her recent video available on You Tube. Take a look:

It should not be such a challenge to like what we see when we look at ourselves. Bottom line is that Photoshop and media outlets around the world continuously present us with a notion of beauty that really does not exist. We don’t have to live up to impossible standards!

Health and Wellness coaching is only one tool to help a person set their own standards for beauty, health and wellbeing. Pass this on if you know someone who has difficulty practicing self-love!

At the risk of sounding like a lyrical jingle from the Minnesota Public Radio show Prairie Home Companion, today’s blog is brought to you by ketchup. Ketchup you ask? If you’ve ever read the ingredients on any of the popular brands you know that most of them contain high fructose corn syrup, corn syrup, and natural flavoring. These aren’t necessarily the first things you might want to see your kids eat, but almost any kid in this country loves ketchup – and the salty, fried foods that we tend to occupy the space aside the ketchup. Read on for a tip on how to make this popular condiment a better eating experience for your little one.

photo by Lisa Missenda

photo by Lisa Missenda

Read the rest of this entry »

As some of my close friends could attest, up to a year after my return from living in rural Nicaragua, a trip to a supermarket was traumatic for me; I would become catatonic after a simple trip down the breakfast aisle at the local grocery store. There were just so many boxes, so much stuff to read and way too many choices. It took me several years and a lot of research to realize that in spite of all those apparent choices, with most any purchase of cereal, I was handing money over to one of four global food corporations.

According to Food and Water Watch, Kellogg Co., General Mills, PepsiCo and Post Foods control 79.9 percent of cereal sales, making shoppers hard pressed to find a box of cereal that is not owned by one of these big manufacturers. So, guess what? As long as our hard-earned dollars are primarily going to huge food companies, the real “choices” we are left with in the cereal aisle are more about how much sugar, artificial flavorings and pesticides we want to ingest first thing in the morning.

Nutritionally, most of the cereals that populate the breakfast aisles of grocery stores are loaded with highly refined carbohydrates that may satisfy you for a couple of hours, but lack enough grams of protein to get you past 11am. I am a big advocate for a good, high protein breakfasts. Moreover, most cereals are made with corn or wheat, two grains that dominate a nutritionist’s list of common allergens, and the farmers’ lists of crops needing the highest quantities of pesticides. To learn more about the cereals’ typical ingredients, see: Do I know what I’m eating?

I don’t watch a lot of broadcast television – so I have been isolated from most of the marketing that TV-watching-consumers see daily… but I have been taken in by more than one supermarket display…. The displays at the ends of the aisles (I call them end-caps) in supermarkets are highly valued supermarket real estate; these end-cap displays encourage impulse purchases.

Think about it – items offered on end-caps are not lined up with other options – so you as a consumer no longer have the handy capacity to compare prices with similar products. More than once my assumption has been that items displayed on end-caps are sale items and the best deal. According to Food and Water Watch, more than one-sixth of grocery purchases are tied to brand display advertisements, which are typically some of the most expensive items.

When it comes to breakfast don’t be taken in by marketing campaigns sponsored by one of 4 major food industries. Here are some basic rules:

  1. Eat breakfast.
  2. Make sure that protein is featured in your breakfast.
  3. Limit added sugars in your breakfast choices.
  4. Eat breakfast within an hour of waking.
  5. Drink coffee or other caffeinated beverages only after you have “broken your fast” (I always advice to ensure that there is at least some kind of food in your stomach before taking in caffeine).

To find out more about why I give this advice, subscribe to my blog.

July – absolutely the best time of year to source fresh, ripe, locally grown tomatoes. Farmers’ markets all around the metro DC area carry some really fabulous heirloom varieties. Here’s what to look for, and then how to store it and use it when you get home!

Look for red and ripe tomatoes. Lycopene, the star antioxidant available in tomatoes has a higher concentration when tomatoes are red and ripe.

Tomatoes should be FIRM, but yield to a little pressure; it is best to avoid tomatoes with bruises, cracks and a puffy appearance (Murray, et al., 2005).

Shy away from green: If the seeds of the tomatoes or any of the insides are green, than the tomato was most likely picked green and treated with ethylene gas to hasten its ripening. This is especially true for “vine-ripened” varieties that are priced higher than other conventionally grown tomatoes.

SMALL: There is more lycopene and vitamin C in tomato skins, therefore cherry and plum tomatoes are more nutritious and often taste sweeter than other varieties (Robinson, 2013).

ORGANIC: A ten-year study revealed that under the same climate conditions, organic tomatoes contained increased levels of the antioxidants, quercetin and kaempferol than conventionally grown tomatoes (Mitchell, et al., 2007). Choosing organic will also reduce consumer exposure to organophosphates, insecticides that the U.S. Environmental Protection Agency (EPA) has classified as acutely toxic to bees, wildlife and humans.

Or if you want to skip the fresh tomato and go straight for the salsa or sauce… Tomato products are great because processed tomatoes are more bio-available than raw tomatoes, pastes and sauces are a good choice if one is looking to increase dietary antioxidant intake.

When buying tomato products, consider the packaging. U.S. products follow more strict packaging regulations related to exposure to toxic metals, and plastic-lined cans which may release bisphenol A (BPA). This hormone disrupter more actively leaches into acidic foods like tomatoes. It is much safer to buy tomato products packed in glass jars or Tetra packs (Murray, et al., 2005 and Robinson, 2013).


Environmental Protection Agency website: Gartner, C., Stahl, W., and Sies H. (1997). Lycopene is more bioavailable from tomato paste than from fresh tomatoes. American Journal of Clinical Nutrition 66(1), 116-122.
House, P. (n.d.). Top 10 Foods Highest in Lycopene., Web. 03 Jan. 2014.
McGee, H. (2004). On food and cooking: The science and lore of the kitchen (Revised). Scribner: New York, NY.
Mitchell, A.E., Hong, Y., Koh, E., Barrett, D.M., Bryant, D.E., Denison, R.F., and Kaffka, S., (2007). Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of Agricultural Food Chemistry 55, 6154-6159.
Murray, M. Pizzorno, J., and Pizzorno, L. (2005). The encyclopedia of healing foods. Atria Books: New York, NY.
Robinson, J. (2013). Eating on the wild side: The missing link to optimum health. Little, Brown and Company: New York, NY.

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You know it, you’re going to bring home as many fresh tomatoes as you can carry from the farmers’ market! Here’s what to do when you get home:

Tomatoes should be stored at room temperature. If tomatoes have been refrigerated they should be allowed to recover at room temperature for a day or two before eating (McGee, 2004, p. 331). If unripe, tomatoes exposed to fruits and vegetables that emit ethylene gas (e.g. banana, apple, pear) can help to speed up ripening. Put tomatoes in a bag with one of these fruits (Murray, et al., 2005).

When preparing tomatoes, serve them with fat (olive oil is really great, or processed in sauces or salsa to increase lycopene bioavailability. Never cook in aluminum or cast iron, as tomato acid will bind to these metals and produce a metallic flavor to whatever your are cooking, and may have harmful effects on your health (Murray et al., 2005).

Other Factors to consider: Lycopene is one of several nutrients found in the tomato plant. While some of these natural chemicals provide fantastic benefits to human health, they are part of the tomato plant’s defense system; and help it fend off pest invasions as it grows. The tomato is part of the nightshade (Solanaceae) family, meaning that part of this defense system includes a stockpile other chemical defenses, usually alkaloids, which can be toxic to some individuals, causing inflammation and allergic reactions for susceptible individuals (Murray, et al., 2005).


McGee, H. (2004). On food and cooking: The science and lore of the kitchen (Revised). Scribner: New York, NY.
Murray, M. Pizzorno, J., and Pizzorno, L. (2005). The encyclopedia of healing foods. Atria Books: New York, NY.
Robinson, J. (2013). Eating on the wild side: The missing link to optimum health. Little, Brown and Company: New York, NY.

page2image36808 page2image36968 page2image37128

July is typically when tomatoes ripen in northern climates. Farmers’ markets are heavily stocked with delicious ripe tomatoes in all types of heirloom varieties. The flavors offered in local fresh tomatoes are a giant leap from what you might find on supermarket shelves because tomatoes are one of many vegetables that taste much better when they are locally sourced or locally grown. Tomatoes also have healing power – especially when you convert them into a delicious sauce, salsa or juice.

photo by Lisa Missenda

photo by Lisa Missenda

The medicinal power of tomatoes is primarily attributed to their lycopene content. A red-colored plant nutrient from the carotenoid family, lycopene is one of the most efficient antioxidants; it prevents disease by scavenging and neutralizing free radicals before they can damage cellular structures (Murray, et al., 2005). To a lesser degree, tomatoes also contain beta-carotene, vitamin C, biotin, vitamin K and the flavonols, quercetin and kaempferol (Mitchell, et al., 2004 and Murray, et al., 2005).

Although other foods contain lycopene, tomatoes are the most popular source of lycopene in the U.S. diet, so tomatoes and tomato products are widely studied especially for their cancer-fighting potential. Most notably, a 22-year Harvard study showed a 21 percent decreased risk in prostate cancer in men who consumed 6.5 mg of dietary lycopene daily as compared to those consuming less (Murray, et al., 2005).

Other sources of lycopene include:

Tomato juice

1⁄2 cup

8,250 mcg*

Tomato, raw

3⁄4 cup

3,000 mcg

Guava, raw

1 medium

5,500 mcg

Watermelon, raw

3⁄4 cup

4,000 mcg

Guava juice

1⁄2 cup

3,500 mcg

Pink Grapefruit


3,500 mcg

Rose hips puree

3/4 cup

800 mcg

Apricots, dried

3⁄4 cup

900 mcg

Papaya, fresh

3⁄4 cup

1828 mcg

Red cabbage, raw

3⁄4 cup

20 mcg

* stands for micrograms, also noted as μg; most phytonutrients are needed in small quantities measured in micro and milligrams. (Wildman, 2006, p. 57 & House, n.d.)

In terms of bioavailability, for the body to fully use tomato’s star nutrient, lycopene, it must be released from the food matrix, that is, all the components of the food and their molecular and chemical relationships to one another. As a carotenoid, lycopene’s chemical structure dictates that it can be released for the body’s use in the presence of fat and when the fiber content of the food is low. Therefore, processed tomato products (tomato juice, tomato paste, etc.) ingested with fat are better sources of bio-available lycopene than fresh tomatoes served with no fat (Gartner et al., 1997 & Brown, 2004).

That’s another reason why canning tomatoes and homemade tomato sauces is a great summer activity! You take advantage of local farmers’  fresh, ripe tomatoes, and then add them to make a super nutritious meal on a wintry day.


Brown, M. J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Eldridge, A.L., Schwartz, S.J., and White, W.S. (2004). Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. American Journal of Clinical Nutrition 80, 396–403.
Gartner, C., Stahl, W., and Sies H. (1997). Lycopene is more bioavailable from tomato paste than from fresh tomatoes. American Journal of Clinical Nutrition 66(1), 116-122.
House, P. (n.d.). Top 10 Foods Highest in Lycopene., Web. 03 Jan. 2014.
McGee, H. (2004). On food and cooking: The science and lore of the kitchen (Revised). Scribner: New York, NY.
Mitchell, A.E., Hong, Y., Koh, E., Barrett, D.M., Bryant, D.E., Denison, R.F., and Kaffka, S., (2007). Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of Agricultural Food Chemistry 55, 6154-6159.
Murray, M. Pizzorno, J., and Pizzorno, L. (2005). The encyclopedia of healing foods. Atria Books: New York, NY.
Robinson, J. (2013). Eating on the wild side: The missing link to optimum health. Little, Brown and Company: New York, NY.
Wildman, R.E.C. (2006). Handbook of nutraceuticals and functional foods (2nd ed.). CRC Press: Boca Raton, FL. Google eBook.

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