Mary’s Memo – April 28th


28 Days to Younger Skin (, Toronto Ontario, 2014; $24.95/softback) is a fast-track program designed for people who have a special occasion coming up, such as a wedding, a holiday or any date by which you want to look your best. It can be used to complement your current beauty regime or, if you are having a cosmetic procedure, you can use this program to supply the nutrients in your diet needed to speed up your recovery and enhance your results. It is a 28-day program because it takes that long for your body to produce new cells in the deeper skin, so it’s literally the beginning of a new you by day 28. It also takes about 21 days to form new habits, so by the end of the program you might automatically continue some of your healthy new habits. The program is designed to boost metabolism and supply all the nutrients needed for skin repair, renewal and maintenance. It can also improve your energy and feelings of well-being, and it’s healthy for the whole body. Keep in mind that 28 days is a very short period of time and this program is designed to work fast, so you will have to do some work every day during the 28 days. But the results will be well worth it. Book also includes 50 recipes.

Karen Fisher is an award-winning author, former model and nutritionist. An avid health researcher, she has a passion for finding new, science-based ways to create beautiful skin. Karen believes that the skin’s appearance is one of the main indicators of overall health. For the last decade she has helped hundreds of patients gain beautiful skin and has made it her goal to make nutrition and health interesting and accessible to everyone. The Healthy Skin Diet (Australian edition) was awarded ‘Best Health, Nutrition or Specific Diet Book’ at the Australian Food Media Awards. She is also the author of the 8-week Healthy Skin Diet and The Eczema Diet. Karen lives in Australia.


Organic food as a rule costs more than conventional food but is it worth the extra money? The priority level is highest for fruit and vegetables, according to Urvashi Rangan, PhD., executive director of Consumer Reports’ Food safety and Sustainability Center. Rangan says that rinsing conventional fruit and vegetables doesn’t effectively reduce pesticide residue that are left behind. But organic produce isn’t treated with synthetic fertilizers or most synthetic pesticides in the first place.
Source: Consumer Reports on Health, April 2014.


Daughter Mary Ann loves this recipe. Leftovers freeze well for future meals. Quinoa (pronounced KEEN-wa) is relatively new to American supermarkets but the 4th Edition of the Food Lover’s Companion reports it being a staple of the ancient Incas who called it “the mother grain.” It’s considered a complete protein because it contains all essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains and provides a rich, balanced source of vital nutrients. It cooks like regular rice but takes half the time. That said, here is the recipe from a blog at

• 2 tablespoons oil (canola, safflower or olive oil)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 carrot, cut into 1/2-inch half-moons
• 1 small head of cauliflower, broken into small florets
• 1/4 teaspoon salt or more to taste
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1 cup water
• 1 cup frozen peas
• 1 cup quinoa (red quinoa recommended but white would be fine, too)
• Plain non-fat yogurt

Heat the olive oil in a large skillet. Add the onion, garlic and carrot over medium heat for 5 minutes. Add the cauliflower, spices and salt and cook for another minute. Add 1 cup water, then cover and simmer 12 to 15 minutes until vegetables are tender. Add the peas during the last minute of cooking. Meanwhile, cook the quinoa according to package directions. Mix the curried vegetables into the quinoa and serve. Top with nonfat yogurt and toasted slivered almonds.

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