What? Live To A Hundred?!!!

"I started my own fashion label at 50, became a musician and learned Italian and French

in my 70s, took tango and trapeze at 80 and walked into my first yoga class at 85.

So, if you think you're old, think again!" (Read Phyllis Sues story here http://huff.to/10cvnro)

Are you planning to be a Centenarian? I have to admit I had never given it much thought; but after listening to a few lectures on it during the "Holistic Holiday at Sea Cruise" last week, it's piqued my interest. One couple, Michael Varbaek and Diane Haworth, who are Long Live Researchers, lectured that they had traveled across the globe to nine villages where known centenarians are living in order to interview them, to find their secrets, and to film a documentary. They have come up with a list of characteristics that these villages have in common which seems to contribute to why many of the inhabitants are centenarians. These include walking as part of their daily routine, eating a nutrient rich diet, and being a part of something larger than themselves, to name a few.  http://www.alongerhealthylife.com/longevity-village/

 

Another lecturer, Dr. Janet Konefal, gave an inspiring talk about how, if being a centenarian was to be within our grasp, we needed first to plan on it. While listening, I realized I had fallen into a trap - like most of us probably have - of thinking that living to the age of 100 would be impossible at worst, and unenjoyable at best. This thought pattern, however, is based on the elderly we sometimes encounter in America today. Living a bent over, slow, feeble, prescription-ridden, nursing home resident type of life has never seemed appealing. No wonder most of us try to "live it up" for as long as possible, knowing that once the aches and pains take over we're bound to myriads of doctors visits, pharmaceutical refills, walkers and wheelchairs. But these lecturers changed the picture of what a centenarian's life COULD be like and it was intriguing. If, while we're young, we plan to live long and healthy, then our decisions about nutrition, exercise, stress - or the lack thereof - spirituality, and community should reflect that. I now have a different idea of how to enjoy life, perhaps even to the ripe old age of 100, or beyond.

During her lecture, Dr. Konefal invited us to work through an interesting scenario. She had us mentally imagine ourselves healthy at age 100. How would we look? What would we be doing? What would our personality be like? Once we were done seeing ourselves in 40, 50, 60 years, or so, we were to then step into the person we had created and turn back to our "present age self" and give our self advice. If we were to live to 100, what did we have to do right now to prepare for it?

It was a marvelous exercise. I decided that my 100 year old self would be taking no prescription drugs, would be able to carry her own groceries, would still be walking at least a mile every day, would be happy and content - not finding fault with others, but an extraordinary encourager, would still be working in her organic garden, would still be cooking her own healthy meals, and would still be consulting and giving advice to those wanting to eat and live a healthy lifestyle through food, spirituality, community, and exercise. I also decided one of her accomplishments would be to have written at least one cookbook, perhaps more. She would also be a powerful prayer warrior, have studied each of the books of the Bible in depth and have much of the Bible memorized.

My 100 year old self then turned to me in my present age and gave me this advice. You must continue to "eat to live" - making sure the food you eat is for nourishment first and for pleasure second. Also, begin with a personal trainer to retain strength for the last half of your centenarian life - no more waiting for "another day". Follow your dreams to be a gluten free vegan chef and culinary instructor - you're not too old to begin and you have plenty of time to perfect it. FIND opportunities to cook gluten free and vegan in order to learn how to create healthy dishes that are also delicious, then you will have enough recipes for that cookbook. She said if I wanted to still be eating from my organic garden in 50 years I needed to change the landscape of my yard by encouraging sunlight and expanding the gardens I have. No more excuse that you're not very good at gardening - you will have many years of practice; after all both grandfathers were great gardeners. It's in the genes.  In order to strengthen my spiritual life, she advised a Bible study of delving into at least one book a year and starting a scripture memory program. Hey, if I have another 50 years I could actually get this all done.

The greatest part about this exercise wasn't somehow believing I would live to a hundred - no one can know that for sure - but freeing my spirit from thinking I had to start conserving energy or getting prepared for "the end". Instead it kept my options open for "living", and living well. It also helped me to realize that if I DID live to a ripe old age, perhaps I should be preparing ahead for that living - now. Make plans and then plan to succeed.

Her last piece of advice was to pay it forward. Make sure you share what you're learning to help others find a healthy, prescription-free journey to their centenarian world. Our later years don't have to be a downward slippery slope. We can end healthy, vibrant and strong. No one has the right to make you believe differently.

Here's another recipe to get you started on your journey to a centenarian life of nutrient rich healthy eating. Here's to a long, healthy and enjoyable life.

Black Rice Salad with Mango and Peanuts

Adapted from bon Appetit June 2012 issue.

Ingredients

• 2 oranges
• 1/4 cup (or more) fresh lime juice
• 2 Tbsp extra virgin olive oil
• 1 cup black rice (preferably Lotus Foods Forbidden Rice)
• Kosher salt
• 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
• 1 cup fresh cilantro leaves
• 1/2 cup unsalted peanuts
• 6 scallions, thinly sliced
• 2 jalapeños, seeded, minced

Preparation

1. Bring rice and 1 1/2 cups water to a boil in a saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet; let cool.
 

2. Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices; reserve orange segments.

3. Add 1/4 cup lime juice and oil to bowl with orange juice; whisk to blend. Drizzle cooling rice with dressing.

 

4. Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
 

Read More http://www.bonappetit.com/recipes/2012/06/black-rice-salad-with-mango-and-peanuts#ixzz2NqZxDyHa