Breaking news on RED MEAT

The Washington Post put the word out today. This study is the a major lab like study to confirm what great men and women have been wanting all us to know about our diet. So if your fat, sluggish, sick or just old and dieing. You can change your tomorrow as of to day.

Think Fabulous

Washington Post

March 24, 2009


As read in the Los Angeles Times

Washington — Eating red meat increases the chances of dying prematurely, according to a large federal study offering powerful new evidence that a diet that regularly includes steaks, burgers and pork chops is hazardous to your health.

The study of more than 500,000 middle-age and elderly Americans found that those who consumed the equivalent of about a small hamburger every day were more than 30% more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats increased the risk too.

Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall mortality.

"The bottom line is, we found an association between red meat and processed meat and an increased risk of mortality," said Rashmi Sinha of the National Cancer Institute, who led the study published Monday in the Archives of Internal Medicine.

In contrast, routine consumption of fish, chicken, turkey and other poultry decreased the risk of death by a small amount, the study found.

Although pork often is promoted as "the other white meat," it is believed to increase the risk for cancer because of its iron content, Sinha said. It is often grouped with red meat in nutritional studies.

"This would be the Rolls-Royce of studies on this topic," said Barry Popkin, a professor of global nutrition at the University of North Carolina, who wrote an editorial accompanying the study. "This is a slam-dunk to say that, 'Yes, indeed, if people want to be healthy and live longer, consume less red and processed meat.' "

There are many explanations for how red meat might be unhealthy: Cooking red meat generates cancer-causing compounds; red meat is also high in saturated fat, which has been associated with breast and colorectal cancer; and meat is high in iron, which also is believed to promote cancer.

BBQ Shrimp and Tortellini with Mushroom Filling

This meal takes only minutes to create it's simple and by god it taste great for lunch or dinner!

Cooked Medium Shrimp, however these shrimp are small, so if you want to go big use LARGE ones ( shrimp found in the frozen section)
Kansas City Style Barbecue Sauce
Tortellini With Mushroom filling
Mini Garden tomatoes
Garlic
Salt
Olive Oil

In this dish I used frozen Dorot Crushed GarlicPut in some near 2-3 per serving.
Get a large frying pan and pour you package of cooked Medium Shrimp
Take your bottle of Kansas city Barbecue Sauce and pour generously. Turn you fire on low. Your shrimp are Pre cooked so what we're doing is defrosting the shrimp while allowing the little darlings to soak up the flavor of the BBQ Sauce and warming both these puppies up at the same time.
Now while that cook's or more accurately warms up take a pot and boil water with salt and olive oil. Once boiling pour in the amount of pasta to meet your needs. Boil as instructed on package.
While your items are on stove top begin to cut your Mini Garden tomatoes and cut each one in half so you'll have at least 8-10 full and now cut tomatoes in each serving. These are not cooked. They will be placed on top of the dish once were done with the rest.

Once your pasta is done and your shrimp and BBQ sauce are hot (the sauce will be runny since the water from the shrimp as helped to mellow out the thickness) take your pasta filled with muchrooms and dump into a big beautiful ceramic bowl. Next take your hot BBQ sauce and shrimp and pour every last drop on top of your pasta use every drop of the BBQ sauce to flow over all the pasta. Toss well and gentle so not to bruise you pasta.
Now it's ready to serve.
Place onto plate or pasta bowl and add your fresh tomato.

You may of course add cheese but frankly you don't have to. It's stands on it's own.
Walla your ready to enjoy this BBQ treat

Pappardelle Pasta and Italian Sausage Tofurky

This refreshing pasta dish will be perfect for dinner. The slight lemon edge to the pasta along with the spice taste of the Tofurky make it all come together and work.


Italian Sausage Tofurky
Roasted Spaghetti Sauce worked well with this, but hey use what ever sauce you love.
Lemon Pepper Pappardelle Pasta
One fresh Lemon
Quattro Formaggio Cheese


Take you pot of water and bring to a boil
Put Olive oil and Sea Salt into the water
Put the Lemon Pepper Pappardelle Pasta into water. I like to break up the pasta for easy handling
Allow pasta to cook as stated on instructions.

Along side past pour your Rosted Spaghetti Sauce
Take one to four of your Italian Sausages and cut into bite size chucks and put into sauce to simmer and reach a warm temp together so the juices and the sauce marry to bring out each others best part.

Now serve the pasta in your beautuful white pasta bowl
Take your fresh lemon and squezze generiously onto pasta
Now spoon a fabulous amount of Toasted spaghetti sauce and Italian Sausage onto your pasta
Last but not least put your fingers into the Quattro formaggio chesse and spirnkle all over this precious dinner.

Done pour some light red wine and enjoy

Love Camber

Italian Breakfast that's fab

You will have an even better time with breakfast when fooling your taste buds and mind with this easy meal. Make sure you kitchen has each item so the next time you want to have fun you'll be ready!

Capellini pasta
Eggs scrambled
Genova Pesto
Sundried tomatoes
Grated Parmesan cheese

Pull as much pasta as needed. I like to break pasta into three equal parts so it's better to fork. Add olive oil and sea salt to your water and wait to boil.
Place Trader Joe's Capellini Past into boiling water and stir cooking instructions are on package, but it's about three minutes.

Simotaniously cook your scrambled eggs. One egg per serving should do you. So crack your egg into container and add soy milk and salt and pepper and stir until your egg's are well blended. Now grab your skillet and use olive oil spray or whatever you have handy to make your pan easy to work with so the eggs come out of the pan smoothly after cooking...not sticking to the dang pan. Make sure your skillet is hot before putting your eggs in to cook.

Now let's bring it all together: Drain your pasta and place into each persons pasta bowl, take some Trader Joe's Genova Pasta and spread lightly over pasta place a good clump of scrambled eggs on top of pasta
Now put a spoon into your sundried Tomatoes in olive oil and generiously sprinkle onto the eggs and pasta.
Next take a spoon and dip into your Grated Parmesan Cheese and sprinkle all over the whole dish. YUMMY.

Sit back and enjoy.
Eat fabulous and live

Sexy & Smart Place to Eat

If you live in Southern California or will be visting in the near future do your self a favor and eat at 118 Degrees in Costa Mesa, California. This warm, relaxing and innovative restaurant will inspire you away with fine food and spirits! An acquaintance wanted to turn me on to a restaurant where I could have anything on the menu. Being a vegetarian this doesn't happen all that often. I gladly accepted his offer and boy am I glad I did. My visit was at 118's dinner time. As we drove into the parking lot my date noted that all parking spaces had a label for i.e. peace, joy faith etc etc. the design of the environment expressed a sense of sensitivity and design. There was a soft glow of warm, welcoming light that emanated from the warm wood and floor to ceiling glass front to the whole restaurant. The service was warm, helpful and done with smooth timing. We were in a bit of hurry since the second part of our date was a hot fashion show at South Coast Plaza's Bloomingdale's. This evening of fun with my handsome date would have positive and long reaching effects no one could imagine.

Do your self a favor and check this place out. You also learn more about the chief and owner at my podcast on SOUNDS FABULOUS. Keep on the look out for the new magazine CLOUT coming out in March of 08. I've been commissioned to write the restaurant review for the magazine and I'll be featuring 118.
Now think fabulous
Camber

Newsroom West Hollywood

Spontaneously I drove up to have a late lunch & pick up a few things. My omens took me to the door of The Newsroom Café at 120 North Robinson Blvd in West Hollywood. I recall hearing my Ex boyfriend telling me it was vegetarian friendly. Fabulous shops like Kiehl “s of New York and dozen chick stores surround it. (Hello Men buy stuff some times)
I walked into the Newsroom and there’s and good buzz vibe going on. Not to load not to boring. Being one dude they sat me in the back of the room up against the wall near the entrance of the kitchen and the restroom. In this part of LA there is so much eye candy I felt my location was just perfect. The men and women who eat here are…how should I say HOT and well dressed.
I ordered a glass of chardonnay, Small Caesar Salad, 9-filled Ravioli. The service from the moment I walked in the door was prompted and friendly and remained consistent in my whole experience. My Food server was cool about helping me make last second decisions on my purchases. She also always doubled back to make sure all was well. My wine appeared and I was satisfied with the oak taste of the house wine. Next my small Caesar salad came. I was bummed I had to toss it my self, but the handy side of dressing and side if cheese allowed me to chose just how much I wanted. GROSS! The salad was bad to start with, but I thought I needed perhaps to get use to it. NOPE! There was so much salt in the dressing that it made my whole body shakes at one point like I had the chills. Shit…I like salt but not a salt block in a salad. I was thrilled as I finished my salt block salad I was allowed a couple of minutes before my main dish of 9-filled Rav arrived. It shows a lot of class when your courses don’t land on top of each other. The main course was very good and I loved the flat bread for dipping into the tomato sauce that was layered over my Rav’s. However I asked for a second serving of flat bread and I came promptly, but was not the same consistence as the first one. The second one was not as well cooked. The check was brought when the sweet, confident server could tell I was done. The meals coast me about $33.00 and were worth it.
This spot does not have a web sit. OMG. 310-652-4444

Crazy Fabulous Cool Sandwich

This crazy sandwich must not be missed. I thought I was out of my mind as I was creating it, but I was in my right mind. This is however a time dated rush. Pumpkin Butter is seasonal and it makes this meal the one that you've never had before and will be glad you did.
Take your Zucchini Squash and cut it in to 1/4 slices about five or six per serving. Sit on side until your ready to put on sandwich
Get your Whole Wheat Bread and lather it with Pumpkin Butter
Then Grab Sliced Lite Swiss Cheese and put on large cut piece onto our bread.
Now put you 5-6 Zucchini Squash on covering the most of our sliced bread
Now sprinkle you 21 Season Salute and your Cinnamon onto your food
Now grab your fresh Sprouts and make a blanket over the piece with all your goodies on it.
Now put our sandwich together and put into over broiler or Toaster oven for just a couple of minutes to melt the cheese.
Now enjoy the taste of the season.