I am so proud of my eleven year old nephew, Adam! He took first place in his division in the
7th Annual Best of the West Championships. This is one of the most competitive and well-attended jiu-jitsu tournaments on the West Coast. As some of you know, I am a fan of mixed martial arts (MMA). The sport combines striking and grappling techniques, and Jiu-jitsu is the foundation for grappling and submissions. Athletes put in countless hours perfecting their technique, conditioning, and mental discipline. Way to go, Adam!

Click here for info on other grappling tournaments.

Making jam might sound complicated at first read, but give it a try – it’s actually quite simple. Believe it or not, this recipe takes only a half hour to complete . . . not counting berry picking and jam cooling time. And this recipe is adaptable to just about any fruit. Try making “wild berry” jam by mixing blueberries blackberries and strawberries!

Ingredients
4 Tbsp cold water
4 Tbsp lemon juice
1 1/2 tsp arrow root
1 packet (0.25 ounces) unflavored gelatin
1 2/3 cup sugar
4 cups fresh blackberries

Materials
4 glass jam jars
tea kettle or sauce pan 1/2 full of water
baking dish
ladle
kitchen towel
canning funnel (optional)
medium sized cooking pot

Directions
Lay out all your materials. Set your tea kettle with water on the range, but don’t heat it yet. Place your jars with lids removed inside the baking dish and lay the lids in the dish also. Set your funnel and ladle in the baking dish also. Lay out your towel nearby. You are now ready to make jam!

Combine water, lemon juice, arrow root, and gelatin in a cooking pot. (Do not heat yet! Gelatin dissolves better when cold!) Stir until powders are completely dissolved. Turn heat on stove top to medium-high. Place pot on burner. At the same time turn on the burner under your tea kettle to high to start that water boiling. Heat your gelatin mixture a little and then add fruit and sugar. Stir to combine all ingredients well. Heat, stirring until mixture is bubbly and frothy (Heather’s words). As soon as it boils your jam is ready to be loaded into the jars.

Pour boiling water over the rims and into your jars, lids, and ladle and funnel. Using a hot pad pour the hot water back out from one of the jars. Place your funnel in the jar and ladle in enough jam to fill the jar to 1 to 1/2 inch from the top. Remember, the jam will expand a in the freezer, so you don’t want to fill it all the way to the top. Continue this process until all the jars have been filled. Wipe off the rims of your jars if needed and tighten the lids. Place your jars on the towel to cool a little. When the jars cool down you can refrigerate them or place them in the freezer. Jam will keep a long time in the freezer, but the food safety gurus would probably tell you to consume within one year. You can also keep some in the fridge to eat right away – maybe that bowl of extra jam. Goes great on toast, english muffins, or mixed with yogurt or ice cream!

A nutritional supplement that is free of charge, offers a wide range of health benefits and poses little risk sounds like fodder for a late-night TV commercial. But proponents of vitamin D are increasingly convinced that the sunshine vitamin delivers the goods, no strings attached. Read the whole story in this month’s Science News. You can also check out our awesome D3 Supplement. It contains 2000 IU!

How do you know when it’s time for new athletic shoes? Do you wait until the tread has deteriorated? Or when your toes are sticking out? Some people replace their shoes based on mileage, how long they’ve worn them, or even fashion. For me, it’s all about comfort and support. I’ll try on a new pair of shoes at a store, walk around, then slip my shoes back on. If my shoes feel more like house slippers, it’s time for a new pair.

* Remember different athletic shoes are made for different activities. Tennis shoes, for example, are designed with durable soles and reinforced toes for quick side-to-side movements and stop-and-go action. Whereas running shoes have thick soft heels and are designed for forward motion only.

So if you feel like your shoes are kaput, you’re probably right. Hey, I hear there’s a sale this weekend.

Get your paper! Get your paper! Read all about it! Be sure to pick up the Wisconsin State Journal this Sunday (6/19). Writer Andrea Zani is featuring a story in the Sunday Best section about my designation as the “Healthiest Man in America.” What a privilege this is! It will also be on the Wisconsin State Journal website. So don’t miss it!

Salmon is a great source of protein and Omega-3s. And my kids love them! They can eat them with their hands, and Bruce says “they look like cookies”. So if you’re trying to find a way to eat more fish, here’s a great recipe!

Ingredients
1 can pink salmon (15 oz) – drained
1 cup milk
2 eggs, beaten
1 to 1 1/2 cups corn flakes OR 3/4 cup bread crumbs
2 tablespoons olive oil, for frying OR non-stick spray skillet
1/2 yellow onion finely chopped
1/4 cup fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

Directions
In a medium bowl, mix salmon, milk, onion, parsley and beaten eggs. Add cereal or bread crumbs and mix thoroughly. Season with salt and pepper. With a serving spoon, add salmon patty mixture (about size of pancake) to a hot saute pan with the olive oil. Or you can use a non-stick skillet. Pan fry until golden, about 2-3 minutes for each side. Plate the patties with asparagus, spinach or your favorite green vegetables.

Registration is open for Madison Sports and Social Club’s summer kickball and volleyball leagues. Here’s the details.

In a study funded by the California Raisin Marketing Board, Christine Wu of the University of Illinois in Chicago found that extracts from raisins could slow the growth in a laboratory of Streptococcus mutans, the main bacterial species implicated in tooth decay. Five chemicals in raisins – oleanolic acid, oleanolic aldehyde, betulin, betulinic acid, and 5-(hydroxymethyl)-2-furfural – seem to be responsible for the effect. Wu says that her team’s next step will be whether raisins have a similar bacteria-suppressing effect in people’s mouth. — (Science News, 2005)

A BIG THANKS to all of you for your encouragement and support as Balance Personal Training celebrates 7 years of doing business in Middleton. My dedication to your health and fitness continues to grow, and I am even more excited as Heather builds her organic gardening consulting business, Green Garden Gal. We look forward to serving you for many years to come.

Phase II of my Virtual Training Program is up and running. Along with 160+ video demos, you can now keep a food journal and track your calories.

Unlike other online personal training programs, when you purchase virtual training from me, I’ll be your trainer. This not a software program that automatically generates a “workout of the week” or emails you a “tip of the day” based on a questionnaire you fill out. I’ll be the one talking to you over the phone, designing your workouts, and reviewing your food journal.
The cost is $149 for 4 weeks of virtual training.

This includes:

- Three 30-minute phone consultations OR Skype workouts OR a combination of the two. This is the time we’ll discuss your fitness goals, go over your diet, and design an exercise program that’s right for you.
- Weekly emails from me giving you tips, answering questions and staying accountable.
- My monthly newsletter, HealthBuzz, which includes healthy recipes, nutrition and fitness articles, and new products.
- Access to my video library and stretching pics (coming soon!) each with a written description.

Click here to check it out.