How to Live to Be 100+

Fannie Krosnick 

My paternal grandmother lived to be a healthy 107 years old ! 

Born in Russia, came to US alone at age 16, and died in NJ at 107.

She died about 20 years ago.

 That was amazing because statistics tell us that only about 1 out of 5, 000 people who live in America live to be 100! According to statistic, it seems that people are healthier and live longer in other parts of the world.

Life expectancy for woman in America is 80.. but are they healthy?

7 Day Adventists ( who are vegetarians, nature walkers, etc) -- live much much longer and are healthier

What improves those statistics? Well, there are lots of factors, but food, lifestyle, and community certainly play a part.

• Plant based diet is consistent for longevity- green plants
• Not overeating- stop eating when stomach is only 80% full
• Being active all your life- walking, working, socializing
• Family and community interaction is top on the list..Belonging is top on the list
• In America we have a work life and then we retire.. not so in countries where people have greater longevity!! People continue to have a purpose and live actively until they die

I found a Ted Talks on You tube that explains all about " How to live to Be 100+.
It was very inspiring.. Our food and lifestyle does affect longevity and health!
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Planning ahead! Lunch in a Jar

Are you wondering why I would pack my lunch in a glass Mason Jar?  There are actually two reasons. One has to do with planning ahead  and convenience and  the other has to do with my weight loss plan !

Glass mason jars keep the food really fresh, and since I choose to plan ahead and pack 5 lunches on Sunday night, I really need each lunch to stay fresh for the week. The  jars don't take up much room in the refrigerator, and  I love being able to see all the layered ingredients at a glance. No matter how busy I get each day, my lunch is planned, it's healthy,  and ITS READY whenever I am.

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 The second reason that I pack my lunch in a jar is because I measure out everything that goes into the jar, and then I count up the Weight Watchers points. I aim for a total count of 5 Points Plus for each jar ( maybe 6 tops) . This helps me to plan what and how much I am going to eat in advance. So when I get  busy, hungry, stressed, or tired, I still get to eat a perfectly healthy weight conscious lunch.

 

I take the jar with me wherever I go, so I can stick to my weight loss plan.! If you are not on Weight Watchers or trying to lose weight, you may be having difficulty following my logic. But for the weight conscious and health conscious,  this method really makes sense.

How many times do you find yourself grabbing the first thing that is available when you are hungry and tired. It might be crackers, a cookie, some chips, etc. That used to be me. I never feel like washing and making salad at 12:30.. Now I grab my lunch jar and eat healthy preprepared meal.

 Here's my logic:( I make 5 jars in advance-what a time saver)  

• I eat what's in my jar and only what's in my jar. ( therefore I don't overeat)
• The flavors mingle as they sit in the jar because I usually add a flavored vinegarette and it tastes delicious.
• I plan in advance when I'm not tired, hungry, and stressed; I always have a healthy meal ready for me
• You could do this for an after work snack
• You could do this for a quick dinner
• You could have a jar ready for your kids on a busy stressed night
• It makes me plan in advance..I make sure that I have the healthy food I choose to eat.
•  Everything stays fresh, so I can make them in advance
• This saves me time! 
• I wash all my greens and salad ingredients only once in the beginning of the week and distribute to the jars.
•  It's easy to do ... 
• The jars are appealing to look at
• I make a variety of salads using chick peas, black beans, or  veggie burgers, quinoa, brown rice, cooked sweet potato, raw veggies or cooked veggies, jicama, fresh uncooked corn off the cob, etc. etc. I like to do one layer of each rather than mix them into a regular salad.

Here's my vegan salad in a jar lunch for today

1. layer of dark green romaine, ripped into bite size
2. layer of sliced cooked beets 
3. layer of quinoa ( 1/4 cup) ( 2 points plus) 
4. layer of veggie burger, cut up ( could use cooked beans) ( 2 points plus) 
5. layer of cucumbers
6. layer of red cabbage
7. Cherry tomatoes
8. layer of shredded carrots 
9. orange champagne vinegar on top ( from Trader Joe's) ( 1 Point Plus.) 

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Vegetarian/Vegan Rosh Hashana

Can you prepare a traditional Rosh Hashanah meal if you are are gluten free, vegetarian or vegan?

The answer is Yes ! 

You can enjoy my vegetarian gluten free: 

• Mock Chopped Liver 
• No Chicken Broth
• Awesome Authentic Matzoh Balls
• Vegan entrees and sides
• Grain Free/ gluten Free Honey Cakes
• Grain Free/gluten free Mini Apple Cakes
• Grain Free/gluten free Challah

Before I get to the recipes, there are a few rituals that are customary to observe at the evening meals to celebrate the New Year.

1. A new fruit- To begin the New Year it is customary to eat a fruit that is new for the season. We say a prayer over the new fruit in gratitude for enjoying the fruits of the earth and for enjoying another year and season. Pomegranates, fresh  figs, fresh dates, apples are fruits that are often chosen.

2. Honey- Honey is a traditional food that is featured during the holiday. It is customary to slice up apples and dip them in honey . Honey cake is another traditional dessert. We eat honey to welcome sweetness into the New Year.

                             

3. Fish head- Ok  we won't be eating a fish head in this vegetarian home, but the fish head represents the " head" and the Jewish New Year is the "head of the year" ...Rosh means head   ... Hashanah means of the year. Maybe a head of cauliflower or a head of lettuce but NO FISH!

Here are the recipes:             
   Traditional Holiday Foods vegetarian- ized:
    
This is one of my favorites and everyone loves it: My mother always server chopped liver on Rosh Hashanah- this is my absolutely delicious vegetarian version made from walnuts and peas.  This mock dish is delicious and fairly authentic looking and tasting. ( vegan)
 Mock Chopped Liver ( Vegan and Gluten Free) 

closest vegan dish to chopped liver ( appetizer)

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• Vegetarian Borscht ( cold beet soup) for a hot day . Add a dollup of plain Greek Yogurt

I add Greek Yogurt to the beet soup and  Love it!

• We always had chicken broth on Rosh Hashana with Matzo balls- My Carrot Ginger Broth is really delicious and is great with thin rice noodles or my gluten free matzo balls 

Just because you are gluten free doesn't mean you can enjoy a traditional delicious matzo ball. These gluten free matzo balls are so easy to make and taste very authentic.  

       Best Gluten Free Matzo Balls Ever!

• What would the Jewish New Year be without a good honey cake. This gluten free/grain free honey cake will blow you away. 
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• Gluten Free Mini Honey Cakes 

Do you prefer gluten free Apple Cakes? 
Try these wonderful mini apple cake muffins

This beautiful Gluten Free Challah can be made in an hour and anyone can bake it! 

Here are some less traditional, but still appropriate for the holiday. 

• Fresh Beets and Oranges 
• Roasted Apples
• Artichoke and Tomato Salad 
• Stuffed Portobella Mushrooms 
• Chocolate Avocado Pudding 
• Lemony Greek Stuffed Tomatoes
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• Roasted Apples



Roasted Dessert Apples- Fragrant and Delicious




Beets and Oranges 

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•  Healthy Chocolate Avocado Pudding  ( Parve) 

Chocolate Avocado Pudding - Fast and fabulous and parve

• Artichoke and Tomato Salad 

End the meal with fresh fruit

Rosh Hashana ideas from other blogs: 

• Sweet Basmati rice with carrots and raisins 
• Recipe and photo from a fabulous blog,  May I Have That Recipe 

• Rosh Hashana Salad with figs, candied walnuts, and apple from from Busy in Brooklyn
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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



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Quinoa and Chickpea Roasted Stuffed Peppers

This is the perfect time of year to make stuffed peppers. They are in season and plentiful at the farmer's markets and very reasonable right now. I purchased 3 large green peppers for $1.00 ! I then stuffed the peppers with an adapted version of  my quinoa and vegetable Chinese style recipe making an easy and tasty stuffing. I added chick peas to the original recipe and eliminated the Bragg's amino acids ( soy sauce flavor, but healthier).

 I'm focusing on planning vegetarian/vegan holiday meals for Rosh Hashana ( Jewish New Year Sept 4) which we celebrate for two nights and two days ( Wed at sundown until Friday at sundown. ) That means a holiday and company meal Wed night, Thursday night, and Friday lunch..

I will only be hosting the Friday lunch this year for my immediate family. My sister in law Danielle will be hosting the dinners, and I will bring a vegan dish and maybe some wine.. I think these peppers will be a big hit.

These stuffed peppers are easy to make:

First - I started with 6 green peppers ( for the holiday I'll probably use red peppers) , sliced off  and saved the tops, cleaned out the insides of the peppers, sprayed them with coconut spray oil, and placed the peppers and their sliced off lids on a cookie sheet that was covered with a piece of parchment paper. I roasted them at 400 degrees for about 25 minutes,  until they were soft and done. I took them out and allowed them to cool.

Second: I made the easy stuffing. It calls for 2 cups of all the vegetables ( eggplant, zucchini, onion, , sliced white mushrooms, 2 cloves of garlic-and 1 cup of cooked quinoa ( I always make extra to have some on hand to add to recipes)  and 1 cup cooked chickpeas- recipe below)

Third: I stuffed the peppers with the above vegetable filling and arranged the 6 peppers in a Pyrex pan..
( There was stuffing left over, so I put it in a casserole dish)

Serve the stuffed peppers immediately while hot or warm them up before serving...

This recipe is gluten free and vegan and since it contains both chickpeas and quinoa, it is a high protein vegan entree. If you are looking for an allergy friendly, vegan and parve recipe that makes a nice presentation and is filling, this is it!! 

Ingredients:
2 cups eggplant, chopped
2 cups zuchinni, diced
2 cups onion, chopped
2 cups of mushroom, sliced
2 cloves garlic, pressed
1 cup cooked quinoa
1 cup cooked chickpeas
salt and pepper to taste
Trader Joe's 21 salute ( 21 herbs without salt)
Olive oil spray

Directions:
Sautee onions and garlic in olive oil spray in a large skillet. After about 5 minutes add the eggplant and zuchinni and cook for 5 more minutes and stir frequently. Add the mushrooms and saute until all vegetables begin to soften. When done add quinoa and chickpeas, stir and cook about 5 more minutes. Season with salt, pepper, and herbs.

Fill  green peppers and arrange in a rectangular or round Pyrex. Serve immediately or store in the refrigerator until ready to serve. Heat up and serve.

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