Staying Active in Winter - Fun exercise tips to get your blood flowing during the cold winter months

With the temperatures plummeting this time of year, many of us tend to hibernate inside our homes. But, hibernating is for bears. As humans it's important to stay active through all four seasons. Yet, a poll of 5,000 people found that 30 percent get no exercise at all during the winter months. There are multiple exercise options one can choose to participate in regardless of what the outdoor thermometer reads, and options for inside or outside workouts. 

Headed outdoors? Here are a few tips to stay safe and get the most out of your exercise outing:

•    Get warm first. A proper warm-up is critical. Cold temperatures can make your muscles tight and therefore they are more prone to injuries. So, it's important to get them warmed-up prior to engaging in intense physical activity. 

•    Insulate your body. The best approach to dressing for outdoor exercise is with layers. Layering provides the most effective heating method, plus it allows you to remove the top layer if you get too hot. The layer closest to your skin should allow moisture to be wicked away. The top layer should be both wind and water resistant. 

•    No sweat. Don't assume that you have to sweat in order to get a good workout. You should avoid sweating that causes the clothing layer closest to your skin to get wet and cause you to be chilled. Instead monitor your intensity through a heart rate monitor or the Rating of Perceived Exertion. 

•    Don't strip when you get inside. While you may be tempted to immediately remove your layers when returning inside, give your body time to adjust. Post exercise hypothermia is possible. This happens when your body rapidly loses its heating stores. 

•    Drink up. It's just as important to stay hydrated when exercising in winter as it is in summer, even though you might not feel as thirsty. 

•    Lighten up. If possible, it's best to exercise outdoors during daylight areas. But, with shorten days that can be difficult to do. If you exercise outdoors when it is dark, wear reflective materials to ensure that you can be seen. 

If the thought of getting outside to exercise makes you dive under the covers, instead choose one of the many indoor workout options:

•    Walk at an indoor location, like a mall. If you need extra motivation to get yourself to the mall, join a walking group. This will help you stay accountable to someone other than yourself. 

•    Join a health club. This will allow you a large variety of physical activities to choose from every week. 

•    Create a home gym. This doesn't have to be expensive. You can easily set-up a great workout routine with just a set of dumbbells, an exercise ball and a jump rope. Get all of this for around $50. 

•    If you have stairs where you live or close by, spend as little as 20 minutes at a time climbing up and down the stairs for a very intense and efficient workout. 

•    Get wet. Find a local indoor pool you can use. Try swimming, water aerobics, or even just walking or running laps in the water. 

•    Visit a library. Usually local libraries offer exercise videos you can check-out for free. Pick-up a new one to try out every time you return the previous video. 

By staying fit during winter you'll be able to avoid gaining weight, have a head start on swimsuit season, and avoid losing strength and stamina caused from inactivity. Just as tulips need winter nourishment from the Earth to strongly bloom in spring, humans need to continue to nourish their bodies during winter so they too can bloom come spring.

Maintaining Organic Integrity in Today’s Genetically Modified World

If you have not heard already, last week it was announced that the U.S. Department of Agriculture (USDA) will once again allow unlimited, nation-wide commercial planting of Monsanto's genetically-engineered (GE) Roundup Ready alfalfa, despite the many risks to organic and conventional farmers. These risks, including the threat of contamination on non-GE farmers, offer no protection for food producers, consumers and exporters who wish to maintain organic standards. In other words, those that are committed to organic agriculture may face a chance of crop contamination from nearby Genetically Engineered farms, in addition to a long list of negative environmental effects caused by GE plants. (The Center for Food Safety will be suing on this decision).

So what does this mean for the natural products industry, organic farmers and conscious consumers? It means we have to be careful, continue to make wise choices about where our food and food ingredients come from, and stay educated on what is going on in the GE world. It is forecasted that in the coming months, we will be seeing USDA proposals to allow unrestricted plantings of GE sugar beets, and GE corn and soy crops designed to resist toxic pesticides, such as 2-4D and Dicamba, highly toxic pesticides that pose a serious threat to our health and the environment. To win these critical and difficult battles, the entire organic community, and our allies in the conventional food and farming community, will have to work together.*Forecast statement from “We Stand United Letter,” Maria Rodale

When it comes down to maintaining the highest quality of organic food possible, it’s all about integrity. As organic farmers, natural food producers and conscious consumers, we may not be able to have influence on USDA decisions (as last spring more than 200,000 people submitted comments to the USDA highly critical of the substance and conclusions of its draft EIS on GE Alfalfa), we may not be able to control what crops our neighboring farms are planting, and we might have to learn to live with the fact that biotech companies will continue to create genetically engineered seeds. What we can do, is vote with our dollars, choose organic whenever possible, religiously read our food labels and stand up against genetically modified crimes committed against us. The USDA is not a single person, but an organization of many – to create change and maintain hope for an organic future, the organic community must unite, and collaborate for this imperative cause.

Mile High is 100% dedicated to organic, and we intend to stay that way. In the midst of this challenging time in food safety, we can assure you that Mile High Organics will ALWAYS provide the highest quality, organic produce available, without question. For our natural grocery products, we have extremely strict screening standards, and only offer foods with high quality, organic ingredients. Anything less is not a product that we as a company are willing to offer. When you shop with us, you choose organic every time. We are proud to serve you, and do our part to stand up against the USDA and genetically engineered food.

For additional information on this issue, read Maria Rodale’s article and “We Stand United” letter on the Huffington Post: http://www.huffingtonpost.com/maria-rodale/we-stand-united-in-opposi_b_816637.html

Mile High Organics® Partners with Boulder Soup Works® To Launch Expanded Home Delivery Service

Reusable Cold Boxes Enable Home Delivery of Perishable Groceries in Hot or Cold Weather

Mile High Organics, the leading organic produce and natural grocery delivery service, announces its partnership with Boulder Soup Works, the fresh organic soup company, to launch a new program enabling customers to receive perishable foods all year round.   Beginning in February, Mile High Organics members can begin purchasing fresh refrigerated soup from Boulder Soup Works, which will remain properly chilled at 38 degrees for up to 8 hours upon delivery in a new insulated delivery box.

This new program will greatly enhance the selection of groceries available to busy consumers who appreciate the convenience of home delivery for high quality products. In addition to fresh soup, customers will soon be able to schedule delivery for dairy, meat and other perishable foods to their homes or offices.

For Boulder Soup Works, home delivery represents another distribution channel for their complete line of fresh, organic and gluten-free soup currently sold at Whole Foods and Vitamin Cottages.

"Demand for fresh, organic soup is growing and Mile High Organics is at the front of this trend," said Greg Powers, Director of Sales and Marketing for Boulder Soup Works. "Together, we will demonstrate the convenience of receiving your favorite grocery products at your doorstep without paying a big premium and without the concern of spoilage."

 “Mile High Organics is honored to partner with Boulder Soup Works,” says Michael Joseph, Founder and CEO of Mile High Organics. “Not only does Boulder Soup Works provide the best fresh soup around, it is our mission to provide our members with a multitude of grocery variety, and our privilege to support local businesses.”

Boulder Soup Works offers seven varieties of fresh, organic and gluten-free soup in 24oz containers with vegan, vegetarian and dairy-free options. Soup varieties available through Mile High Organics include Roasted Tomato Basil, Red Lentil Dahl, Garden Minestrone, Potato Leek, Carrot Ginger with Coconut, White Bean with Tomato and Green Pea with Dill. All seven varieties can be purchased for $5.99 and include a buy one, get one free promotion during the month of February.

About Boulder Soup Works:
Founded in 2006 due to a lack of real soup, Boulder Soup Works is on a mission to bring fresh, organic and gluten-free soup to your table. Armed with our soupy passion and wooden spoons, we handcraft small batches using fresh, organic ingredients and keeping it fresh until served. Our organic soup is naturally gluten-free with vegan, vegetarian, and dairy-free options. It's truly Soup to Live By®. For more information on Boulder Soup Works please visit www.bouldersoupworks.com.

Radical Root Vegetables

The wonderous nutritional benefits of these gems from the ground

We all know ‘em, we all love ‘em. Root Vegetables, that is. These sensational seasonal natural wonders are not only good for you, but make you feel good when added to soups, stews and warm winter meals. Grown from the ground up, root vegetables, including carrots, onions, potatoes and more, are very versatile, and can be eaten in a multitude of ways. Here is a look at some of Mile High Organics’ root vegetable favorites: 

Carrots
Carrots are best known for being rich in beta carotene, a compound that may reduce heart disease and certain types of cancer, and Vitamin A, which bolsters vision, bone growth and tooth development. Originally, wild carrot varieties ranged in color from white to purple. Today, we still enjoy a variety of carrots, although orange carrots are most common.

Potatoes
The average American eats 126 pounds of potatoes per year, and while Super Size fries may have a lousy nutritional reputation, don't blame the spud itself: fresh potatoes have more potassium than bananas, spinach or broccoli and are full of fiber and Vitamin C. There are as many ways to prepare potatoes as there are pots to cook them in, and they're so cost effective there's no reason you can't experiment with all of them.

Sweet Potatoes
One medium sweet potato has 1,096 mg of vitamin A (in the form of beta carotene) and 103 calories – just don't forget to eat the skin too! Eat sweet potatoes baked, or try adding them to your favorite soup, stew or stir fry recipe.

Beets
One of the best things about beets is that they're high in folic acids, which protect against birth defects.
Fresh beets offer more than just crunch and a variety of colors -- the greens attached to the beets are also tasty, and can be sautéed with garlic and some olive oil and be eaten just like spinach, or used in soups to provide some extra texture and nutrition.

Garlic
It has been suggested that garlic can help support overall wellness and cancer prevention, in addition to lowering cholesterol. You don't need a recipe to enjoy garlic in its most basic form: Cut off the top, drizzle with olive oil, wrap in tin foil, and roast at 400 degrees until the cloves (only 4 calories apiece!) are soft and spreadable.

Onions
Americans consume about 20 pounds of onions per capita every year, and it's no wonder: You get a lot of flavor for your calories. A serving of onion has only 45 calories and can transform the taste and aroma of casseroles, sautés, salads and sandwiches -- and just about anything else.

Turnips
The humble turnip today is gaining popularity as an alternative root vegetable. Try blending some into your next batch of mashed potatoes, and you'll see why -- turnips have a sweet flavor and plenty of vitamin C.

Sunchokes
These look like small, knobbly potatoes but crunchier, sweeter and do have a slight taste of artichoke. They practically contain no starch, but plenty of inulin (not insulin), which becomes fructose when spuds are stored in the ground or refrigerated. The humble sunchoke is considered gourmet fare by many. Raw, it's an excellent substitute for water chestnuts in hot and spicy stir fries, or cooked in cream soups, broiled with sweet potatoes, or simply scrubbed and baked.

Shallots
The shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder, yet richer and more complex flavor. Shallots are extensively cultivated for use in fresh cooking, in addition to being pickled, and contain more flavonoids and phenols than other members of the onion family.

Radishes
The radish is an edible root vegetable are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. They are a good source of vitamin B6, riboflavin, magnesium, copper and calcium.  One cup of sliced red radish bulbs provides approximately 20 calories. Try Mile High Organics sweet watermelon radishes!