Spring Forward: Move Over Vinegar, Lower BP with Sweet Honey

By Cal Orey, The Writing Gourmet

As a veteran health author,  and one who pens the Healing Powers series including The Healing Powers of Honey (Kensington) I get emails weekly with the question, "Can vinegar help me lower my blood pressure?"  It can--but so can bee healthy honey...
It's the total heart-healthy diet and healthy lifestyle package that may help keep blood pressure numbers normal--not just vinegar or honey. But sweet honey (which is less acidic and easier on the tummy) can be a good thing for your heart and BP numbers. And teaming the two superfoods can be great!
How Honey Works: It's time you say, Please pass the honey," rather than pass on the natural sweet stuff, because its good-for-you antioxidants--may help reduce blood pressure. But that's not all...
The Honey Revolution author Ron Fessenden links sleep depreivation and elevated blood pressure. If you're not gettting  adequate zzz's it can lead to hypertension, since you're not allowing your body to get needed R&R. That's why consuming honey before bedtime is heart-healthy, because it reduces the release of adrenaline-- that raises blood pressure and heart rate.  Do the math: More sleep, less high BP numbers.
What You Can Do:  Try eating 1 teaspoon of honey before bedtime. Pairing it with a cup of milk or herbal tea will increase the odds of you getting seven to eight hours of sleep and keeping those BP numbers at 120/80--and ideally lower.
A Bonus: Plus, it's been proven that honey provides an instant energy boost, so you are more apt to get a move on and burn more calories the way athletes do. Translation: This spring if you shed unwanted pounds and body fat, it may also help you to keep your blood pressure in check. (Check out Tahoe Daily Tribune's "What's Cookin' at Callie's Cabin: Spring Forward with Sunny Food")
Fave Honey to Order Online: Savannah Bee Company

Sweeten Up Your Life: Win The New Honey Book on the Block

Get the buzz on honey and the honey bee!
--Cal Orey, The Writing Gourmet

Very odd how I fell into the world of cooking and baking. Well, maybe not so strange. At different stages of my life I have been found in the kitchen--not following directions and like a mad scientist experimenting with ingredients. And now, it's unbelievable but I am one of thousands who are members of Foodie Blogroll and there are treats...
Ironically, as I sit here writing and watching "Food Network"'s "Chopped" I gobble up all the competition, especially when the chefs get flustered and are critiqued by the judges. I flunked the baking contest in junior high. My Boston Cream Pie got kudos from but the Mocha Yule Log was the winner. I survived, sort of. But I felt bad (like the contestants on "Food Network" do win the other chef wins). The winner's prize cake looked store bought. It was perfect. My homemade entry was lopsided (just a tad) but it was a complicated dessert with decadent layers.
Tomorrow, "What's Cookin' at Callie's Cabin" is in the Friday edition of Tahoe Daily Tribune, like it is every Friday. What's more, I dream of shifting gears and opening up a Mediterranean bistro in a coastal town. How weird is that? It's not happening in the winter of 2012 as I can see images of my cabin buried in the Tahoe snow--and two dog nights.
Meanwhile, Foodie Blogroll is offering my new book The Healing Powers of Honey (published by Kensington and purchased by OneSpirit bookclubs including The Good Cook Book Club) to 8 winners, one a week. Other foodie bloggers are simply paying it forward and mentioning my book on Twitter, Facebook, or their blog. (You can do that, too, on Facebook: Just type in Cal Orey and scroll down to see my post Sweet November.)
All this food chat has got me thinking food. As the temperatures drop, the appetite soars. But if you're savvy, you can still eat your fave fall edibles and stay lean and happy. True, I did munch on salt water taffy (last night but my excuse was pre-Northern California quake jitters). Tonight I'm thinking semi-homemade Apple Turnovers with a taste of the whimsical wildflower honey. Or maybe Cranberry Croissants with notes of orange blossom honey. The kitchen is calling out to me. And I do have a pantry stuffed with honeys from around the globe (yes, each one has a long shelf life). Honey power! What about Gingerbread with a Lemon Honey Glaze?

My Honey Book is in Flight to New York

By Cal Orey, The Writing Gourmet

Yesterday, on my birthday, I did it. I finally let go of the buzz-worthy book, The Healing Powers of Honey (Kensington, October 2011). My sibling surprised me with a dark chocolate cake decorated with a honey bee. How sweet is that? Today, the big book is on its way to the East Coast, 3000 miles away. Yes, my honey book with all the fruits of my labor is in transit. And now it's time to celebrate autumn and prepare for winter...

As a worker bee-type of individual, it's difficult to relax. But that doesn't mean fun times arent ahead. I'm talking more swimming, more dog walks, and fall cleaning--every crook and cranny. Baking and cooking healthful foods on a shoestring budget is also in the works for me for "What's Cookin at Callie's Cabin"--the weekly column in the Tahoe Daily Tribune. (This week it's Autumn Apple-Maple Scones.) Not to forget spreading the word about, The Healing Powers of Chocolate (Kensington, 2010).

And other people from around the globe are coming to me for my intuitive skills, which is fine because it really isn't work--my sixth sense is a gift so it comes naturally. So, goodbye my sweet honey book. 'Till next year when we reconnect.

A Day in a Life of a Health Author--Phone Psychic

By Cal Orey,

The Writing Gourmet

As I sit here in worker bee mode and typing on the keyboard I am pondering about my life as it is today. I am a health author fine-tuning edits on my fourth book of the Healing Powers series. This time around it's "honey"--due to be published fall harvest time next year. And, I continue to dish out articles that feed the spirit and mind... Not only did I pen the Fall Horoscopes for Complete Woman magazine (still on the stands), but I just finished my Earth Changes column for Oracle 20-20 online magazine, November issue. (Not to forget "What's Cookin' at Callie's Cabin"--this week's article is about how I survived getting sick like an overworked worker bee.)

In between these tasks, I still am answering the phone rings..."Intuitive Callie... I'm sensing you're a Pisces. Uh-oh, I'm picking up energy that all is not well in Canada, your home..." And I still like it. It is odd, though, how I know exactly where these callers are calling from. How do I know that? It's the same as writing. The info comes to me. It's the same as cooking. The ingredients and how and what to use comes to me.

So, tomorrow is October 1...on the 6th it will be my birthday. Oracle 20-20 will be publishing a piece tomorrow that I wrote about decadent chocolate "CHOCOLATE WORLD" -- PAGE 24, (You can still read "Confessions of a Phone Psychic"--September issue, below October on the site). And again, I'm fantasizing about a killer chocolate cake but as an indecisive Libra I can't decide what type to make--white, milk, dark chocolate--or all three. Two layer, bundt cake, one layer, cupcakes...Maybe I'll tune into Intuitive Callie...Nah, she's signing off and going to Slumberland (even worker bees are motionless at night).

The Hottest Immune Boosters for Autumn Colds

By Cal Orey,

The Writing Gourmet

Tis the season for changing tree colors, changing temperatures, and ah-choo! colds and flus. It happened. Working like a worker bee on proofing my forthcoming book, The Healing Powers of Honey (Kensington, October 2011)--and at night I turn into the nightowl Intuitive Callie. Read: Burning the beeswax candle at both ends ends up getting you sick.

I recall during my Woman's World magazine columnist days, that I penned an article about boosting the immune system in the fall and what foods can help you to do just that. Naturally, nutrient-rich edibles, right? So here I sit in bed (with my two cuddly canines--Simon and Seth), drinking water--lots of bottled water...Chicken soup today, yesterday and the day before. And did I mention all-natural orange juice?

Yesterday, I went swimming but I felt like a sick fish. The hot tub sufficed. I've heard from the community grapevine that yes, folks at South Lake Tahoe are dealing with the "bug." Not fun, especially for a Type A worker bee who finds it a task to relax. I picked up a copy of the Tahoe Daily Tribune to see my What's Cookin at Callie's Cabin column "The Gift of Banana Bread" on the cover. That made me smile and reconnected me to my cat angel, Gandalf who is looking over me. I can feel him and his healing energy. Tonight: I will be answering the phone for the psychic phone network. (It just rang and I did dish out relationship advice. I can do that sick or well. My intuition didn't get sick. )

Pampering time is in order during the lull. That means movies, movies, and movies. Hot herbal tea later with a gift of rare white honey I received from Hawaii will also be comforting as the temperature drops tonight and rises to 80 tomorrow afternoon. I bought chocolate today for its healing powers so that must be a sign I'm getting better. Hot chicken vegetable noodle soup, orange juice, water, tea, honey, oatmeal and strawberries (this a.m.) critters--and chocolate... These are my favorite fall immune boosters for getting well faster.

The Dish Is...I'm an Author-Phone Psychic

By The Writing Gourmet

The Full Moon cycle is paying us a visit this week (and the first day of autumn) and I'm still retrieving phone calls from people around the globe. On September 1, an article I penned was published in Oracle 20-20 Magazine. Yes, "Confessions of a Phone Psychic" (page 24; on the cover, too) was the first time I came out of the closet of crystal balls, so to speak. And this week I was a guest on "X-Zone" to talk about my second shift as a phone psychic.

More news: I'm done writing the book about honey. My final words were input and the process of proofing is in working bee mode. I am elated as a honey bee on its fave flower. And, beeswax furniture polish and honey lovers' candy landed on my doorstep. Not to forget the honey varietals--one from the Islands is arrived today--I'm still tasting and receiving. (Healthy chocolate is paying me a visit on Wednesday!) And that's not all...

Come October 15 the honey bee book will fly to New York and I will begin to nest in the sierra. Read: The wood is stacked; the flannel sheets and shirts are working; winterizing the cabin is in the works; swimming at the resort pool (off season heaven) is this week's treat; and maybe even savoring a Lake Tahoe snow flurry (or two) come next month--and make that first crackling fire. What's more, I'll be baking savory nut breads, pies, cookies and scones. (I whipped up a surprise for the Tribune for this week's column.)

The bottom line: Fall is near and I am excited. It's my season--a peace-loving Libra and am sensing positive changes are in the air. That big, bright Full Moon this week should bring out plenty of emotions in women and men on Earth. One more thing. My sensitive black cat Kerouac and two Brittanys and I? We're still sensing that the Pacific Northwest and Northern California--including Tahoe--is in for a cold fall-winter season.

Special Autumn Horoscope...A Taste of Fall

By The Writing Gourmet

I feel fall. It is coming around the mountain...At Lake Tahoe seasons hit sooner than other regions. One of the aspen trees in the front yard is turning golden and the leaves--like the pine cones that the squirrels are fattening up on--are dropping. At night, my furry children are sneaking under the comforters. This weekend I'm fixing on baking a fish casserole--but I will swim on Sunday afternoon...

I just tried out baking an Old World cheesecake--I'm glad I did. It flopped. If you saw Julie & Julia, the scene where she dropped the stuffed bird on the kitchen floor or when she burnt a stew and had to do a redo? Well, that was me this afternoon. Not fun. I had to give the ancient wonder a New World twist...and just may have to tweak one more time.

On the upside, today my hard work was splashed BIG like a whopping whale on the cover of Complete Woman magazine: Your Special Autumn Horoscope; in Health magazine, Sept. issue (now on the stands) I was interviewed about the fat-burning power of vinegar--I haven't seen it yet, though.

So, it's back to Honeyland... Just thought I'd journal my thoughts on this Friday night, one that I am craving an overdue beach holiday (that the tourists will enjoy next week). Ironically, a beach is two blocks away. Yeah, I must have been a dedicated worker bee in my past life. I should have been a carefree whale. But writing the honey book is close to closing time and I can see the light, like that.

P.S. The whale photo? That's me reading the fall horoscopes that I penned.

Blueberry-Chocolate Scones for Worker Bees

By Cal Orey, The Writing Gourmet

Here I sit organizing compiled work--tons of papers (all kinds) from interviews to brochures, books, products in the pantry, bathroom and around the cabin--to finally begin the new, sweet book: The Healing Powers of Honey (Kensington, October 2011). Read: I'm blocked big time. (I wonder if worker bees get blocked?)...

I tried to swim but the water was too cold. Walked the dogs. The sky was gray--the way I like it. Wrote the "What's Cookin' at Callie's Cabin" for Friday and the July Earth Changes "I Feel the Earth Move" (page 32 for June: The End Game: Doomsday Films) columns. And now it's a friendly visit to my blog. Translation: I'm doing everything imaginable but go to the desktop computer and begin to use my imagination and pen my new book for the "Healing Powers" series. I just got the idea if I bake up a batch of scones--with nutrient-rich blueberries and dark chocolate--it may boost brainpower. Or not.

* * *

Blueberry-Chocolate Scones

2 1/2 to 3 cups 100 percent natural whole wheat flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup European style butter (cold cubes)

1 brown egg

3/4 cup 2% low-fat buttermilk

1 cup low-fat all natural vanilla yogurt

1 teaspoon allspice

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon fresh lemon rind, grated

1 1/2 cups fresh blueberries

1 cup dark chocolate chips (Ghirardelli 60% cocoa content)

organic raw sugar

Preheat oven to 400 degrees. In a bowl, mix flour, sugar, baking powder, baking soda, salt and spice. Add chunks of butter, sliced in small squares. In another bowl, combine buttermilk, yogurt, egg, vanilla and stir till a dough like mixture forms. Drop spoonfuls onto a parchment-lined cookie sheet. Brush tops with buttermilk. Bake till brown, about 15 minutes. Sprinkle with raw sugar. Makes 16. Serve with cream cheese and/or all natural blueberry honey.

Two more articles to write. Deadline June 10. The new book? I vow to the world to begin writing IT this week. I am so blocked. It's a terrible feeling. Imagine you are able to do anything and everything but the one thing you should be doing.Or think being stuck in traffic or a line at the store. Not fun. It's time to hit the kitchen. Or maybe I'll watch the rest of Armageddon. (I wonder why we can't hire a Dream Team to take care of the BP oil spill?) It would be more soothing to view the action-oriented film--and real-life coverage of the oil catastrophe going on day 40-something--with a homebaked scone fresh from the oven with a cup of tea(or 20). Make that chamomile.
P.S. For the record, I'm not always a victim of the block. An interview with me in the Books2Mention literary magazine about my work was published today. It had to be the chocolate that got me through the block for my past books for a decade.

Recession-Style Banana Nut Muffins

By The Writing Gourmet

I finally get it. Before the Great Recession I didn't think about "budget" or "cash flow". Money wasn't in my vocabulary when I'd go for swims at one of the resort pools. Often a Starbucks banana nut muffin and latte would be my treat--10 bucks. (I'd gamble, too. Remember, I'm "intuitive.") Then, things changed...

Today after swimming and hot tubbing (yes, I still do it because it keeps me sane and healthy), I came home to a cup of tea and I whipped up a batch of homemade banana nut muffins. Why? I read my banana nut bread article "Going Bananas" in Friday issue of the Tahoe Daily Tribune and 1) It made me hungry; 2) I wanted the nice sweet and spicy aroma in my cabin. 3) A few bananas in the kitchen looked ripe and I thought: "This it a perfect time to save money." Note: The Gulf oil spill may cause the low cost of bananas to soar. Or not. No matter. I did the math quickly. If I made 12 muffins and froze 'em--think of the dough I'd save!

Meanwhile, I'm thinking this is so sad. I'm one of the boomers who thought all would be good to go and no money woes in my golden years that are ahead of me-- one day. While things could be worse, I'm more money savvy these days. I know now that the recession recovery or threat of a double whammy is not life-threatening. I--the penniless one who wore jeans and t-shirts and hitchhiked around America with my pooch--can do it. After all, the best things in life are for free or you can make it yourself and practice self-reliance.

BTW: Yes, this intuitive did predict the recession mess (I was one month off). Here, take a look at the press release: "Author-Intuitive's Lean Times Forecast Hits on the Money". Yeah, I saved it, too.

Recession-Style Banana Nut Muffins

* * *

1 3/4 cups all natural whole wheat flour

1 brown organic egg

1 cup 2% low-fat organic milk

2 -3 ripe bananas

1/2 cup granulated sugar

1/2 cup brown sugar

2 1/2 teaspoons baking powder

1 teaspoon baking soda

3 tablespoons extra virgin olive oil

3/4 cup walnuts, chopped

1 teaspoon vanilla

1 teaspoon ginger

1 teaspoon allspice

raw organic sugar

In a bowl mix dry ingredients. Fold in beaten egg, milk, bananas, oil, nuts and flavoring. Pour into a paper-lined muffin tin (12). Sprinkle each with raw organic sugar (it makes a nice crunch). Bake at 350 degrees for about 20 minutes or till golden brown. Cool. Eat one with a cup of hot tea (chamomile is good to help you stay calm during the ups and downs of ongoing economic woes). Freeze 11 muffins for a rainy day or power outage. Read: Thunderstorms are forecasted this week.

P.S. Coincidentally, it's also going to rain tonight and tomorrow at Lake Tahoe. On the bright side (or maybe not), I've noticed a few For Sale signs in the neighborhood. More change$ are in the air. I feel it. I'm getting vibes that it's time for a cup of tea. And the cost is just about right.