Quinoa Black Bean Burgers

Quinoa Black Bean BurgersThese super-healthy patties make a mouthwatering, protein-rich vegetarian alternative to hamburgers. Serve them up on a whole-wheat bun with garlic lemon mayo, fresh raw spinach, sliced tomato, and caramelized onions for a lunch or dinner hit.

Ingredients:
1 15-oz. can black beans, well-drained
¾ cup cooked quinoa
¼ cup finely diced bell pepper
2 tbsp very finely chopped onion
½ cup whole-wheat breadcrumbs
1 large clove minced garlic
½ tbsp cumin
½ tsp salt
1 tsp hot sauce
1 egg
3 tbsp olive oil

Directions:
Roughly mash black beans with a fork (there should be some whole blacks beans left in a sort of paste). Stir in quinoa, pepper, onion, breadcrumbs and garlic. Stir in seasonings. Stir in egg. Form into 5 patties. Bake at 400 degrees F for 20 minutes, flipping half way. Serve on a bun and add your favorite toppings.

Makes 5 servings

Per serving (1 burger): 235 calories, 5g fat, 11g fiber, 10g protein

Dine Out Without Diving Off Your Diet

Driving off the Cliff
When you start to eat healthily, dining out, which was once a bliss-filled, belt-notch-loosening pleasure, becomes a culinary terror.

Servings are Matterhorn-esque in size. Supertankers of soda abound. Fries come with your order whether you want them or not. Nary a veggie can be seen for miles.

We’re here to help.

But please remember that even with our tips, restaurant dining is almost always going to be less healthy than what you can make at home. That said, here are a few pointers:

1. Make smart choices
Almost every menu contains chicken or fish cooked in a healthy way. Look for words like “grilled,” “broiled,” or “steamed,” and avoid “sautéed” and “fried.”

2. Skip the appetizer
By definition, an appetizer is intended to get your appetite going. But when some appetizers contain more than 1,000 calories, that’s not an appetizer—that’s a full meal and more! If you do want an appetizer, ask your table if they’d be willing to split one of the healthier options like a salad, bruschetta, ceviche, or anything that’s light on sauce and heavy on fruits, veggies, or lean protein.

3. Eat a salad
Greens are also a great option, but not all salads are created equal. Stick with salads that don’t contain mayo (in other words, avoid the tuna and chicken salad), and ask for the dressing on the side. This way you can add your tablespoon or two, instead of having your salad drenched in it.

4. Side dishes in your mouth mean sidecars on your thighs
At many restaurants, the “side” is a baked potato, fries, or coleslaw. What does that equal? Unnecessary calories. If you’d like a side, request the salad (dressing on the side), fruit, or steamed veggies, even if you don’t see them as an option.

5. No bread
Don’t eat the bread. Does it taste good? Sure! But instead of eating something because it’s in front of you, swap those empty calories for something you’d actually enjoy.

6. Eat half
Over time, American portion sizes have enlarged to gargantuan sizes. Restaurants often provide you not with one serving of pasta, but with as many as 4 or more. But if you have a hard time not cleaning your plate—after all, the food does taste good—request that the waiter split your order in half before they bring it to the table. That way you can enjoy your dinner as lunch later in the week.

7. No soda
If bread is bad, soda might be worse. That’s because it’s easy to consume massive amounts of calories fast. And don’t even think about going the “diet” route. Those artificial sweeteners aren’t healthy, and they can lead you to crave more sugary substances. Talk about a lose-lose! If you want something other than water, ask for unsweetened iced tea. It’s calorie free, so you can drink as much as you want!

8. Dessert
Really? Really? Granted, some restaurants use restraint, and focus more on unique flavors than on quantity, but if you’re out with friends at the type of place where the dessert has more calories than your meal, and they insist upon ordering it, suggest the table split it. Then take a single bite and put your spoon down. It’s not about denying yourself, but about making smart choices. If you’re still craving something sweet when you get home, enjoy some yogurt and berries or a piece of fruit.

WATCH YOUR MOUTH!

Mouth
Building any business is scary.  You want to make your investment a HUGE success immediately!  You LOVE the products, the people, the mission, the company, and you can’t wait to share it!  But the problem starts to reveal itself quickly!  You don’t understand why your business may not be growing.  Why do people show interest then disappear?  One of the biggest challenges in starting your business is building confidence.  Having a strong self and level of confidence in what you do know will carry more weight in trying to learn everything about the company and trying to explain it all to your contact.

You don’t need to know everything about the company.  Period.

Think of when you started a new job.  The BIG one, the one you first got out of college, the one where it’s your “career”.  That first day, that first week, that first month; were you required to be an expert?  To have all the systems down? To know everyone’s name and their job title and description?  To have all the products memorized, know the ingredients or how it was made?  Obviously, the answer is, no!  If your employer expected this of you, they surely are not doing a great job with being a leader in management position.
Wasn’t it funny when you finally discovered that bathroom that was just around the corner, super close to you, when you had been walking clear across the building as that was the only bathroom you knew?  Or how easy it was when you figured out how to finally use the client database when it was like a foreign language to you at the start?

Why am I bringing this up?  Because I’d like for you to feel what you should feel when you start something new.  You can’t know it all, and you won’t know where all the bathrooms are i.e: shortcuts.

So stop trying to be an expert, success, know it all.  Just be confident in what you do know and what you are passionate about.  Now, this leads me to the REAL topic at hand.

When speaking with someone about the possible option of joining your business, working with you, or buying this product, the choice of words you use tell the story.  Wouldn’t you love to have your next conversation hidden camera video taped?  You could learn so much!  How your body language is.  What you say.  If you are confident.  If you puke all over them with details and more details.  If you even ask them a question or let them talk. If you know what their primary need or interest is.

Keep it simple.  Stay confident in what you do know and what you are passionate about.  The choice of words you use will bring up the feeling for result in the conversation.  If you tend to speak with negative words, (it’s not this….you aren’t….you don’t have to that…it isn’t going to be…) you will create a wall and a negative feeling for the person you are speaking to.

You help them feel what you want them to feel all by the words you are choosing.

Nothing feels worse than the feeling of defending yourself or your business in a conversation.  If you have moved the conversation into this direction, pause, and nicely end the conversation.  You won’t ever be able to convince a negative nelly as well as someone who just doesn’t believe in your mission.

Keep it simple, keep it positive, and keep the conversation about them.  It’s not about you.

What Is Quinoa? Plus the Best 5 Quinoa Recipes

QuinoaIncluded in many good-for-you lists is one tiny food that packs a huge healthful punch: quinoa, pronounced (KEEN-wah), which is loaded with protein, fiber and magnesium.

Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. However, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. When using quinoa, it’s important to rinse it thoroughly before boiling, as it’s often coated with saponins that are bitter and need to be removed.

After cooking in liquid — water or chicken broth are most common — quinoa becomes light, fluffy, nutty and the ideal canvas to showcase intense flavors, rich textures and your favorite veggies, meats and sauces. Give this super seed a try, using Food Network’s five best quinoa recipes and let us know what you think of it.

1. Yellow Quinoa — Ingrid Hoffman’s 25-minute quinoa is best served hot, with sauteed onions, green chiles and adobo seasoning.

2. Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Olive Vinaigrette — Thanks to its multiple robust components and flavors, this hearty salad is an entire meal on a plate.

3. Salmon Kebobs With Quinoa and Grapefruit Salad — A light accompaniment to grilled salmon, this simple quinoa side dish boasts in-season grapefruit, sliced ginger and a balance of sweet and spicy with warm honey and a serrano chile.

4. Lentil Quinoa Salad — Equal parts quinoa and lentils drizzled with a Dijon vinaigrette ensure that this salad is protein-packed and satisfying.

5. Quinoa With Garlic, Pine Nuts and Raisins — After fluffing the quinoa (pictured above), Ellie tosses it with contrasting textures and bold tastes, including chewy raisins, crunchy pine nuts, a squirt of lemon juice and raw garlic.

Top 5 Superfoods for Sex and Healing

Top 5 Superfoods for Sex and HealingSuperfoods are the most potent, nutrient-rich foods on the planet. They are great for improving overall health, boosting immunity, enhancing sexuality, lowering inflammation, alkalizing the body, and more.

1. Cacao (raw chocolate) [In Shakeology]

Cacao is the highest antioxidant food on the planet! It’s very nutrient dense, loaded with magnesium, iron, and anandamide (also known as the “bliss chemical”). It can be used in a powder form for smoothies, or the bean (cacao nib) can be sprinkled atop your favorite ingredients. Raw chocolate improves cardiovascular health, is a natural aphrodisiac, lifts mood, decreases depression and increases overall wellbeing.

2. Goji Berries (Wolfberries)

The Goji berry is the top Chinese medicine and has been used for over 5,000 years. (Why are we not eating Goji berries instead of processed raisins?!) Goji berries contain 18 amino acids, including all eight essential amino acids. They are also very nutrient dense with up to 21 trace minerals and high amounts of antioxidants. They are best purchased moist and certified organic.

3. Maca [In Shakeology]

Maca increases energy, endurance, strength and libido, and also helps with fatigue, infertility, symptoms of menopause, and sexual dysfunction. It is typically taken as a pill or a liquid extract or a powdered root.

4. Camu Camu Berry [In Shakeology]

The camu camu berry provides 50 times more Vitamin-C than an orange. It’s also one of the most nutrient-dense berries and is great for building immunity, rebuilding tissues, purifying the blood, and increasing energy. With Flu Season right around the corner, consuming Camu-Camu should be part of your daily ritual.

5. Medicinal Mushrooms (Reishi, Chaga, Shiitake, etc.)

These are typically tree mushrooms and are some of the best superfoods on the planet! In particular, the reishi mushroom has some amazing benefits: it can boost the immune system, decrease blood pressure, decrease cholesterol, decrease chronic fatigue and help with chronic lung conditions such as asthma. They are great for many people, and even good for babies.

The 80/20 Rule

80/20 RuleI’m such a huge fan of this rule in my life and those that I Coach and train to get themselves healthy – The 80/20 rule! This approach is an excellent way to go about your program and will not only help you see optimal success, but in most cases, will also help to ensure that you stay healthy as you go along as well.

Your ears perk up? Sounds like something you can do? But what is it really? Super easy and something YOU can be successful with, let’s just break it down.

The 80/20 Rule

What the 80/20 rule essentially states is that in order to see best success, you should be maintaining your program and nutrition plan 80% of the time, while the other 20% of the time, you can relax on your current regime (sort of).

When most people start up on a fat loss diet plan, one of the first things they always want to know is, ‘can I eat X food’?

There’s always something that we naturally crave that we simply do not want to give up.

Many diets won’t allow it however. They expect you to be 100% perfect at all times. But, who is really 100% perfect in the real world? Or, who wants to be 100% perfect, 100% of the time? You’ll drive yourself mad!

Trust me, I’d be doing you a disservice if I led you to believe I was 100% strict and perfect on my diets and workouts, 100% of the time! I certainly have made significant changes, but I’m not perfect either…I’m just human.

But here’s the secret….come closer to your screen and read this >>> Giving yourself that leeway – and knowing that 20% of the time you can actually relax on your regime (again, sort of) without guilt will do amazing things for helping you stick with the program.

When you adopt this rule, then foods do not become ‘never eat’, they become ‘eat later on’ and ‘less of’.

This simple shift in mind frame as you go about your diet is going to make the diet more enjoyable, make you feel more compelled to stick with it, and help to ensure that you maintain a positive relationship with food.

As soon as you start putting food on the ‘never eat’ list, that’s when you run the risk of problems coming about with regards to long-term eating behaviors. Let’s avoid that, as it’s simply about changing your relationship with food and how we look to it for sustainability.

Making This Work For You

So to make the 80/20 rule work for you, designate a time throughout the course of your dieting program where you will indulge in your favorite foods.

Perhaps it’s one cheat meal each week. Notice I said cheat meal, not cheat day. As, if you have goals, you’ve got to continue focused on the 80%, as cheat days, only allow for your body to be put in a tail spin and eventually spiral out of control and revert back to old habits that perhaps got you to your current state. Right?

Think about what will work best for you and then go from there. Perhaps you allow yourself to look forward to enjoying a cheat meal on Saturday evenings. Maybe that’s historically the evening you go out with your spouse, family or entertain with friends. Allow yourself to enjoy that meal and evening without guilt, although keeping your goals in focus.

Remember though, that it will be important that you do keep these cheats under control. You aren’t going to see optimal results if you let yourself go on a full out binge once per week. The calories you consume will simply overtake the calorie deficit that you created in most instances.

Instead, keep it more moderated. And, realize that the more often you’re cheating, the smaller those cheats need to be.

As long as you practice some self-control and stay smart in the approach, there should be no reason why you can’t have some fun with your diet plan 20% of the time and still see amazing results.

Interview with Darin Olien, The Inspiring Ingredient Hunter

Interview with Darin Olien, The Inspiring Ingredient HunterDarin Olien founded Darin’s Naturals in 2005 as a means to integrate the numerous concepts related to health, nutrition, and exercise gained while acquiring a BA in Exercise Physiology/Nutrition, an MA in Psychology, and over a decade of experience working in several health-based industries.

Since 2005, Darin has traveled the planet on behalf of Darin’s Naturals, discovering new and underutilized herbs, superfood, and medicinal plants. Darin’s complete immersion in the indigenous cultures found across the globe have helped to expand his knowledge as a formulator and environmental initiator.

In 2006, Darin began working with Beachbody, in Santa Monica, California, to formulate the now popular whole food supplement, Shakeology.

Christine Christensen had the awesome opportunity to sit down with Darin recently to discuss the fabulous wonders of superfoods and intuition, both of which Darin is a very well versed.

Christine: I was first introduced to your work from the recent O Magazine. I was so excited when I opened it. I just saw these really amazing pictures of you with amazing super foods & herbs. Something inside of me just said, “ I need to interview this amazing person.”

Darin: It’s all about following the knowing, isn’t it?

Christine: Yeah, it seems like you kind of just of follow what you’re lead to do. So let’s talk about your journey. It seems that you have had quite the beautiful adventure. Can you tell us how it all began and how you’ve come to be a world traveler?

Darin: Sure. Well you know, being a Mid-Western, Minnesota-born kid, I grew up in a small town and played conventional sports and loved it for what it was. I went on to play college football, and my sophomore year, I was starting lineup. I was so excited, but during the second game I went down with a back injury. In that moment it was this boyhood dream that came crashing to an end. That spun me into what I would call a depression. It just threw everything off. You know, you have a certain plan, a certain idea, you’re young, and you’re doing what you want to do, or so you think. When that happened, I had to stop playing and I went to the conventional methods of physical therapy and doctors and all of that stuff. It wasn’t actually getting me on the field. Again, I was going back to what I wanted, what I thought I wanted to do. So I decided to basically come to the understanding that it wasn’t happening and when that wasn’t happening and I had to sit with that. It brought me one of the greatest epiphanies. I was always very physical and I was always fascinated with the body. Recognizing this, I made the decision in my mind that other people couldn’t fix the injury for me. So I thought, I’m going to take this on. I transferred schools, I transferred majors. I studied exercise physiology and nutrition. It opened me up to that fascinating world and I basically healed myself. From that moment, it’s been a forever growing curiosity – every day. It hasn’t stopped. I did physical therapies professionally for years. I worked individually with hundreds of people—athletes and celebrities.

Christine: So you have worked from the other side of physical therapy?

Darin: Yeah, because that personal experience is so powerful. You learn about yourself and you learn about nutrition and physiology and power of choice and all of that stuff. In working with all these hundreds of people, I then became completely fascinated with, as I called it then, the psychology of it all. I could go through the methodologies of things, but yet, the outcomes weren’t the same. It became increasingly obvious to me that there were a ton of X factors happening.

Christine: Yes, we are all very intricately unique to our own personal journey and challenges.

Darin: I then started asking questions and started getting more curious about the inner working of mind, body, and spirit.

Christine: Are those the X factors that you feel contribute to someone’s recuperation time after an injury?

Darin: Yeah. I think it’s what you call the deep voice within all of us that knows what to do on our next action. It’s our intuition. It’s such a feather touch and it’s so easy to blow off. The courage of saying yes to it, I think it’s a growing muscle and every time you say yes to it, it grows.

Christine: Absolutely.

Darin: Almost like the universe is smiling to you and saying ‘oh you got that? Here’s a little more.’

Christine: (laughs) Yeah. And if you pay attention, you can actually hear them kind of applauding on the other side, like: ‘Hey, you actually picked up on it or you actually listened to it.’

Darin: Yeah. I mean, you know, then it comes down to receiving. You just said yes to that so then you’re in a position to receive more of what the energies of the universe have to give. I think that is maybe one of the greatest muscles I am willing to work. I never at three years old said I’m going to go around the world and hang with indigenous people and find superfood, and I now do that.

Christine: Yes, it is such a blessing to follow that guidance.

Darin: I think the greatest blessing for me in my life has always been the willingness to take what I thought of in the moment as the spark of my heart and do it full on, and then I opened that door. I only could open that door with saying yes to whatever was in front of me and over time just led me to the expansion of what I could never put as a goal.

Christine: Absolutely, every little step adds up to something greater.

Darin: That always blows my mind in terms of “how did I end up here?” It’s a series of choices rather than the singularity of a goal or a singularity of one choice. It’s in the act of showing up every day. When you show up every day… all of those choices lead up to either living a fulfilling life or a very unfulfilling life.

Christine: Yes, and being in the spirit of giving, the goal of being to continuously give so that you then can be led to the next step. It seems like that’s part of your mantra.

Darin: Yeah, I never set out to give. I only set out to answer the call deep, deep, deep within and it just so happens that that call always has had a giving to it.

Christine: It does seem to have that essence to it. With all of the projects that you’re involved in it’s really amazing how you are bringing so many different communities and ingredients and experiences together for film, for consumption and then also for publication. You are just on every level reaching out and creating this community.

Darin: When something hits me and I’m inspired by it and impregnated with the passion of it, there’s no choice at that point. Because I’ve said yes to that so often, it makes itself known so often.

Christine: Yes, it definitely begins to grow, once we begin to follow our guidance, it grows.

Darin: So you know, it’s like okay, let’s do it. Who would have thought I’d be doing a film on the country of Bhutan? Middle of the Himalayas. I never set out to be a documentary film person. Who would have thought I’d be running to Africa and helping the kids at school and hospitals get clean water? How did that happen? How did I end up finding certain foods and indigenous plants that have been forgotten for centuries? I’ve been in the position to get those to people here in the West for the first time. I mean, it’s just when I have someone in the middle of nowhere saying you’re the first person to ever ask these questions here in this position, to me it’s as baffling as someone else hearing it. I think that most people have an idea in their head that everything should have already been discovered by now.

Christine: How did that experience influence what you have created?

Darin: I think that got me basically to the first formulation I started doing. It was like, well, I don’t know why people are taking this left turn on these formulas and why wouldn’t they use this? And I just came to realize that, hey, they don’t know, maybe they’re not exposed to it, or see it. They just don’t have the awareness of it.

Christine: It’s like the grand illusion that everything has already been explored or already experienced or shared. Often people comment that your lifestyle seems like such an unreachable goal, for them. ‘Look at what he does for a living. Look at what an amazing life he’s created.’ And somewhere within there, there is the essence of ‘that’s something he’s done but I can’t do that for myself’ – which as you know, really, isn’t the truth. What would you say to that? What’s the first step in creating that kind of life that you’ve created?

Darin: Yeah. It is a great one and I love to try to dispel that because you know, as radical, deep, and as weird as it may sound, it’s those little things that ignite you. You don’t know where that’s going to go. That thing could be to read that book that you’ve been pushing off or call that person that you’ve been wanting to call, or call that university and find out about that class that you’ve been wanting to take for 10 years. I didn’t just show up and all of a sudden I get to travel around the world to all these places. It doesn’t show up like that.

Christine: Right.

Darin: It’s an illusion, like you said. When you have the willingness to say, “Yes” to every little thing you desire, because as you are involved in a holistic view of the world in what you do, you have to honor that. Any one blow- off, at any level is a blow-off to the entire level. It’s the entire being. I mean mentally, physically, emotionally, spiritually, financially, you name it. There is no separation. If we don’t honor all of that and everything that is who we are, what we want, you know, maybe in their heart, someone does want to be a movie star. It could be. Don’t blow that off. With that said, also don’t get fixed on what that is or how it looks.

Christine: Yes, don’t become fixed on the outcome.

Darin: Understand the essence of it. Because the essence could be clouded. It could be clouded into the conclusion of what you think it is, but maybe the spirit of that person has something to express, has something to ignite in the world and a voice and share. If you get caught into concluding that ‘I’m supposed to be a movie star’, then you’re going to fall into the category of what it takes to create a movie star and it has nothing to do with the spirit trying to get out and come through you and ignite your life.

Christine: Yeah, the experience that is wanting to be born of you.

Darin: I think one of the greatest things that I practice is completely letting go of those outcomes and going back into question, using question as the source of creation. It can be as simple as, “Hey what would it take to find the greatest cacao source in the world?” I’m not in conclusion, I’m in question, and that moves energy. Right? Now, I’m completely open to whatever answers come in instantaneously and what’s coming in a year from now.

Christine: Right. It’s the curiosity that sparks.

Darin: That curiosity and consciousness. They are not separate.

Christine: Yeah. Absolutely. And when you become curious about something and actually one of the major things that I teach my students is that when you become curious, you don’t have to be right or wrong, you don’t have to be attached to the outcome. You can just be curious about what this is or how I could do this or what that would feel like.

Darin: Yeah, and that’s a constant question. Hey, what about this? Hey, let’s check this out. Hey, is that the case?

Christine: Yeah. Exactly. It makes it playful and not so serious or scary.

Darin: Exactly.

Christine: You follow what’s in front of you as the next step. In fact, I believe you’ve created a production company. Was that also born of this moment to moment inspiration?

Darin: Yeah. I mean I’ve created it based on putting some things together and doing some documentaries for sure.

Christine: Right and so I’m sure, the idea of starting your production company was not in order to become the creator of that organization. It was more because it served the purpose of whatever it was that you were working on at the moment.

Darin: Bingo. And that’s a huge point. It’s like okay, cool. I didn’t see the calling of a documentary but what is it going to take for this to get out? So we’ll create a film and get the people that can help out.

Christine: It really speaks to that seeking and collaborative nature. It seems that you have a way of creating community wherever you are with the people around you and beginning something that can really open people’s minds and their eyes to some really, really interesting things. Can we discuss some of the projects you have done? For example your documentary on the Wild Horses, entitled, “The American Wild Horse.”

Darin: A buddy of mine, James Kleinert who created the film, has been working with the natives throughout the Dakotas and natives throughout the US for over a decade and has done many documentaries. He fell upon and became aware of the wild horse Bureau of Land Management Turmoil in the southwestern United States. Over the last seven or eight years in filming this, he quickly learned that there was a lot of stuff going on behind the scenes, including the reason behind the slaughter and the elimination of one of the greatest symbols of the US, the wild horses. James is such a dear man and he’s like a walking heart of a guy, he’s the lifeblood of that project and doing everything he can to save these horses. There’s a lot of mining that he’s now been exposing as the true genesis for why the Bureau of Land Management is eradicating these horses. He’s really done some gnarly stuff. He’s followed semi’s that were supposed to go somewhere and he saw them slaughter beautiful, beautiful horses, incredible animals. He’s lived on nothing in order to help save these beautiful animals.

So you know, my family is from the Dakotas. My family has been connected to horses. Being a kid I loved wild creatures. I just had to try to do anything I could to raise the awareness. I mean when I first saw the film, it was crushing to see what was actually going on, but it’s virtually the United States version of The Cove. It’s just like The Cove is to Japan. It’s that kind of gnarly stuff going on that is just not okay.

Christine: Wow, it really shows how when you follow the next thing in front of you, you’re not really sure how it’s going to affect someone, how involved you have to be and how that affects others. It’s like you do your little part and then it allows that to open for everyone’s eyes, it opens us up to something that most of us don’t know about.

Darin: Exactly. You know, and it’s that resonance that James is acting from—his truth. So when you feel that vibe, you know that someone is wholeheartedly doing that. The cool thing about James is that he’s actually not making anyone wrong.

Christine: Right.

Darin: Because a lot of times these activists are missing the whole boat because they are in judgment. It actually throws the whole message completely off and then it only attracts the very activist that for the most part just want to talk about it and don’t get anything done.

Christine: Right. But when you go into that judgment space, you close off the ability to see the whole picture.

Darin: Exactly.

Christine: When you’re in ego, which judgment is, it’s not intuitive whatsoever so you miss out on some really important aspects of it. That’s really amazing that he’s able to stay in that truth.

Darin: It’s hard. So you know, it’s a warrior’s path.

Christine: Yeah, it’s a lot to hold for one person. Yeah, it’s the driving force. It seems that you have that within you as well. I know I have it.

Darin: Yeah, it’s a charge for sure, you know. It really comes down to, the more I get clear about who I am and what I care about, I just charge. It’s like this is it, it’s my life. At the end of the day, I can theorize and philosophize about what happens after this life, but you know what, I’m here. I’m going to give it a go and go as consciously and aware and as powerfully and as potent as I can.

Christine: So what’s your next step now? I know that you just returned from Southeast Asia.

Darin: Yes. Southeast Asia, Philippines and Indonesia. I made some amazing connections to some groups and new alliances down there. It has sparked an organization that we’re going to create, an international organization of quality assurance and guidelines for agricultural, superfoods, all of these things.

I’m back now, and I’m working on about 15 different superfood formulas right now.

Christine: How exciting to have the backing to continue to create more and more sustainable blends.

Darin: I never thought I’d be working for a half-billion dollar company because I worked for many of the guys in the superfood world. But when I got connected with Beachbody, it didn’t take much time for them to understand what I was doing on a whole other level with the farmers and the social aspect of it. When you have the bandwidth, you can actually prove to them that everything from their bottom line to their customers’ mouths is going to be beneficial if you do it correctly from the beginning.

Christine: Yeah.

Darin: You know, we’re really, really aggressive in terms of helping the farmer. Instead of going wide trying to squeeze prices, we find a good relationship and we go deep into the relationship. Everyone knows what’s going on, everyone is transparent, the trust is built, everyone knows what everyone’s margins are because we’re not out to squeeze anybody, we actually have them tell us what’s fair margin.

Christine: Building trust, creating a foundation.

Darin: So that is a continuous project because there are a lot of foods that I am working on. There are about 300 super foods that I have a pulse on and I’m in touch with every aspect of it, from the packaging, to the manufacturing, formulating, to the farming, the soil.

Christine: Have you ever looked into branching out beyond? I know that you have really focused on exercise nutrition, but have you ever felt a pull towards creating something more toward the therapy side, addressing conditions such as autism or ADD?

Darin: The interesting thing is, if you knew what I know about what I am working on, you would be nodding to all of this stuff.

Christine: I am nodding. You forgot what I do for a living.

Darin: You’re already tuned in. I’m actually working on a kid’s formula right now. If you want to know where a society is, just look at the kids. There’s a lot of confusion out there.

Christine: So tell me, what are some ingredients you are looking at for children?

Darin: A crowd favorite of mine is Yacon. It is a tuber out of Peru and it has the highest FOS content of any known food. FOS is fructo-oligo-saccharides. They’ve known about FOS for a long time and FOS has even been put as an isolate in baby formula. The research even on the isolate is very positive for the stabilization of ADD and ADHD. I think that we know so little about the disaccharide sugars.

Christine: Yeah.

Darin: We only talk of the macro and then maybe, we’re getting into sucrose and fructose and dextrose and all of these things. There’s actually a whole world, a microscopic world of sugars that are complete alchemist in a lot of functioning of the body. FOS and Yucon are hinting at some of that. So I want to put formulas together basically in whole food and then measure the effect that that can have. If the isolates have an affect then what kind of affect will the whole food have? It’s this philosophy that I take. I look at science of course, but then I back into it or go into it based on the synergistic effect of what nature has already created. I am very excited in the next coming year to be working with some individuals who are doing one-of-a kind research into synergies and whole foods, looking at disease markers. It will be scientifically based in whole foods that are all peer-reviewed and all of these researchers will not be able to dispute it. So we’re being very systematic about that because if you want credibility, then you have to be aware of how people are hearing messages.

Christine: Yes. Absolutely.

Darin: You know, so those are exciting things and I just take basic principles in mind. I go back into question. I start with, ‘What are kids lacking?’ So then I back into that question, I start with basics. It’s got cumulative amino acids, helping out with every neurotransmitter that the kids need. You’ve got fiber and fibers, you know, a fourth or a fifth of what it needs to be. So then I look in the minerals. What is the mineral uptake ability of certain foods? And I go into that because it’s the root of all disease, like Dr. Linus Pauling says, it’s the lack of minerals. So that’s my approach really, to come and do the formulas like this. I expose myself to what the concerns, the macro skills, the kids, and then I go into it based on research and also just field knowledge of the foods.

Christine: Wow. I’m really excited to hear about it. I personally have just really strong passion for all things, nutrition and things that can enhance your life and especially with our children, because when our children struggle with their health, it’s really difficult to live a vibrant life if your child is not living vibrantly as well.

Darin: Exactly. I mean, it’s already a challenge. When you’re getting pulled from every direction not to do the right thing.

Christine: How can we stay updated with your work, Darin?

Darin: I have a newsletter that you can sign up for on my site and I send that out monthly.

Christine: Awesome. Well thank you so much. Thank you for your time and for all your work and everything that you’re doing, and I’m really excited to hear more about everything that you’re creating.

Darin: Well, thank you. Thank you for your time Christine.

PLU Stickers Decoded

PLU Stickers

What? PLU stickers have a meaning to you and me, as well as to the supermarket cashier? Yep. I didn’t know that until now. Did you?

PLU stickers are those things on your produce that you have to peel off, if you can. I thought maybe the “PLU” meant “Please Lift Up” (it made a little sense to me, anyway) , but, actually, it means “Price Look Up”– that part helps the cashier check you out more quickly. They were originally introduced in North America, but are now used in Australia, New Zealand, and European countries.PLU stickers also tell “what food this is” and “where it came from”. In addition, PLU stickers tell you “how this food was grown”– very important information to you and me.

“Conventionally grown produce” is labeled with a PLU 4-digit number sticker. In other words, 4-digit numbers (which most often begin with “3″ or “4″) indicate “conventionally grown” produce, which can have been sprayed with chemical pesticides, weed killers, etc.

Two classes of produce are indentified by 5-digit numbers:

Genetically-modified produce is labeled with 5-digit numbers which begin with “8″. (This produce may also have been chemically treated.)

Organically grown produce is labeled with 5-digit numbers which begin with “9″. This lead number indicates that the produce it labels is organically grown, non-genetically modified, and not treated with any kind of chemicals.

Basically, then, if you want to ensure that what you are eating is of the best, healthiest quality, you should look for produce labeled with a number that begins with “9″.

More information on PLU codes is available at the International Federation for Produce Standards site.