Simple Secrets to Eating Naturally & Joyfully

Natural Disasters and Dependence on Food Imports

This title appeared on my Facebook homepage recently - Whole Foods Market:  Chilean Grape Shortage Imminent (http://blog.wholefoodsmarket.com/2010/03/chilean-grape-shortage-imminent/).  Once I clicked on the link I read: “Due to the recent earthquake in Chile’s central regions, we’re anticipating a significant shortage of Chilean grapes within the next 10 days.  We expect the shortage to extend through early April and perhaps all the way to the first of May.”

 

I can’t say that I was terribly devastated by this news.  However, it again proved to me how much we rely on foreign foods to stock our grocery store shelves.  So, the recent devastating natural disaster in Chile is preventing Whole Foods from being able to meet market needs.  Well, maybe it’s high time that California starts expanding their dedicated farm space or how about we just do without grapes when they’re not in season.  It pains me to hear that something basic as grapes has to be imported… 

Pure & Simple Dessert Recipes

The Today Show had a wonderful recipe segment on making 5 desserts with 5 ingredients.  Now that’s what I like – pure and simple dessert recipes.  Naturally, the recipes call for chocolate! Sara Lee's executive chef, Catherine DeOrio, showed the audience the five ingredients that should be stocked in order to have a new and decadent dessert for every night of the week. All you will need is raw sugar, frozen puff pastry sheets, heavy cream, chocolate and nuts for mindblowing combinations including chocolate nut turnovers and nutty napoleons.  The recipe from Catherine DeOrio I’d like to highlight is for Sweet Breadsticks.

12 breadsticks

INGREDIENTS

• 1 sheet frozen puff pastry; thawed

• 1/2 cup salted cashews; toasted and finely chopped

• 1/3 cup raw sugar

• 4 ounces milk or dark chocolate; melted

• Butter; melted

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DIRECTIONS

Preheat oven to 400 degrees. In a small bowl mix the sugar and nuts together.

Unfold pastry puff dough on a lightly floured surface. Using a rolling pin, thin dough to ¼ inch thick. Cut in half. Lightly brush one side with melted butter.

Sprinkle entire surface with sugar nut mixture-pressing it into dough.

Lightly brush other half of dough with melted butter and place over other side, butter side down. Using rolling pin, seal pieces together.

Brush the top of pastry with melted butter and lightly sprinkle with sugar if desired. Cut into 12 strips

Take a strip and twist. Transfer to a silpat mat or parchment paper lined baking sheet. Press ends into baking sheet to prevent breadsticks from untwisting during baking. Chill for 15 minutes before baking.

Bake for 15-20 minutes until puffed and golden brown. Let cool.

Drizzle melted chocolate across breadsticks.

For a complete listing of all recipes go to: http://today.msnbc.msn.com/id/35782329/ns/today-today_food_and_wine/

Where Is Food In the Entire Health Care Debate?

I will not express my opinion on the entire health care debate.  However, one thing that I see missing is a discussion on food as a preventative health care measure.  We’re discussing America’s rising obesity rates, increased health conditions such as diabetes, high cholesterol, high blood pressure, etc.  We’re also skirting around the issue of integrating fitness into everyday living.  Yet, there isn’t any discussion on how eating real foods is one of the best ways to prevent disease and to improve health conditions.  Everyone points to the wonderful health system in place in France.  Well, let’s also be reminded that the French are obsessed with food and have one of the lowest rates of heart disease in the world.  So, let’s challenge our elected officials to start thinking about being proactive and not reactive, i.e. preventative health measures vs. crisis management.  Food should be the first discussion point in the health care debate.

Make Your Voice Heard - Ask Congress to Support Investment in Access to Healthy Foods

Change.org is currently calling people to action based upon a bipartisan group of twenty members of Congress having just introduced a resolution in support of a National Fresh Food Financing Initiative. The National Fresh Food Financing Initiative would create public-private partnerships devoted to expanding access to grocery stores, farmers markets, and other access programs for fresh foods. The program would also create new jobs and economic growth in struggling communities. The idea is based on a program is Pennsylvania that has created 4,800 new jobs and brought expanded access to fresh foods to more than 400,000 people. So, please make your voice heard! powered by Change.org Start a Petition »

Real Foods Myths and Obstacles

CNN recently featured a story on a blogger who challenged people to eat real food for a month - An inconvenient challenge: Eat 'real food' for a month (http://www.cnn.com/2010/HEALTH/02/23/real.food.challenge/index.html?hpt=Sbin).  The blogger, Jennifer McGruther, asked people to purge their pantry of all processed foods, including refined oils, white flour, sugar, low- and skimmed-milk products, margarine, processed cheeses, refined salt and dried pastas.  Jennifer also stipulated that It didn’t matter if the foods were organic or not. “Toss them anyway," she said. "You may well have paid good money for the food at one time, but remember, real health comes from real food, and real food never comes from a box." Apparently, a number of the participants felt overwhelmed by their perceived lack of choices or the time required to prepare “real foods”.  I personally think these two issues are real foods myths and excuses. Some also felt that the increased grocery costs were an obstacle.  As with anything in life, you have choices.  While it’s true that you have to be more creative with your grocery list and coming up with menu selections, there are boundless opportunities to create tasty meals from basic ingredients.  The time myth?  I counter that with that if you have time to watch TV, you have time to prepare a meal…  It’s just as relaxing. And for cost implications?  I bet you’ll save tons of money not buying the chips, cookies, and sodas.  Plus, how about the long-term health costs?  You’re saving yourself added expenses in your latter years…  J  So, time to sign up for the challenge yourself!

“Health-Washing” at its Finest

I decided to borrow from the term “green-washing” and coin a new term called “health-washing” after reading an article titled:  Shock as Weight Watchers OKs McDonald’s Food (http://www.foxnews.com/story/0,2933,587798,00.html?loomia_ow=t0:s0:a4:g4:r2:c0.000000:b0:z5). 

 

Apparently, in New Zealand Weight Watchers approved McDonald’s meals and has rightfully so enraged nutritionists who are calling this a marketing ploy.  McDonald’s food, and I realize that they have salads, is still highly processed and devoid of any nutritional value.  I’m calling this health-washing at its finest.  How about this Weight Watchers – why don’t you advocate for minimally processed, home-cooked meals in moderate proportion, and work with the local food community?  I guess they wouldn’t get dollars from that one, would they?!

Butter and Full-fat Dairy on the Shopping List

I truly have an aversion to margarine and non/low-fat dairy.  I use a butter and olive oil in my cooking; and we only eat full-fat cheese.  However, looking at the latest diet plans and the shelves at Trader Joe’s, our country seems to be experiencing a reduced fat craze again.  Examples of this?  Well, our local Trader Joe’s no longer carries the full-fat version of Fago Greek Yogurt, only 0% and 2%.  They also no longer carry the full-fat version of my husband’s favorite buttermilk, only the low-fat version.  So, imagine the delight when I came across an article titled:  Fatty Foods May Not Be That Bad For Your Heart (http://today.msnbc.msn.com/id/35237328/ns/health-heart_health/). 

 

A recently published study in the American Journal of Clinical Nutrition indicates that there isn’t a clear link between a person’s consumption of saturated fat and his/her risk of developing heart disease.  However, the article also advocates for moderation and looking at your foods holistically.  Enjoy your foods; add plenty of fruits and vegetables and whole grains to your plate; and consume everything else in moderation.  And for me, butter and full-fat dairy helps me enjoy foods; enhances my fruits, vegetables, and grains; and I consume it in moderation…  I just love when I have study data to back up my shopping list!  J

Winter and the Local Food Challenge…

Another interesting article titled “Local Does It” by Elisa Ludwig on Philly.com caught my attention.  In it, Ludwig discusses how eating regional food in winter is challenging.  She also shows example of local retailers and buying clubs, which carry local goods.  Another interesting point is that she advocates for a simpler diet during the winter months.  Some good food for thought!  Go to:  http://www.philly.com/philly/restaurants/20100225_Local_does_it.html for the full article.

A Delicious Way to Get the Benefits of Monounsaturated Fats

There have been various diet plans as well as health articles touting the benefits of monounsaturated fats and their ability to protect you from chronic disease and lose belly fat.  So, I remembered a recipe from Renee Loux I had tried some time ago…  Chocolate Avocado Mousse.  I have to tell you, this vegan mouse was absolutely out of this world.  I swear – it’s actually better than the dairy version and oh so easy to make.  So, if you want to find a great way to lose the belly fat (and who doesn’t want to?), give the recipe a try.  You can also view at video at Renee’s website at:  http://www.reneeloux.com/recipes/renes_signature_chocolate_avoc/ to get instructions.

 

2 cups avocado (the richer, the better- Haas is a great varietal)

1/2 cup + 2 tablespoons maple syrup

2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)

2 tablespoons Omega Nutrition coconut butter (optional)

1-2 teaspoons non-alcohol vanilla extract

1 teaspoon balsamic vinegar (aged balsamic is best)

1/2 teaspoon shoyu

1 cup pure cocoa powder (Green & Black is choice)

1 pint raspberries

handful of fresh mint leaves

sprinkle Scharffenberger's cacao nibs (optional)

 

PROCEDURE

In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.

Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.

Allow to chill one hour or more in the fridge for flavors to marry.

 

SERVICE

Serve in a parfait, wine, or martini glass garnished with berries, mint and caco nibs

 

LEFTOVER STORAGE

Store in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.

 

I should note that I forgo the organic sugar, coconut butter, shoyu and cacao nibs for the version I create.  Also, I do use a standard vanilla extract.

Time to Start Thinking about Signing Up for the 2010 CSA!

I know that we’re still in the midst of winter and spring/summer seem so far away.  However, farmers with Community Supported Agriculture (CSA) programs are already signing up members for the 2010 programs.  Some programs start as early as late May.  Plus, due to the ever increasing popularity of CSA’s some are already have filled certain slots.  As an example, Muth Family Farm (http://www.muthfamilyfarm.com/print-brochure.htm), which is closest to me, already has filled 3 time slots…  I guess I need to make up my mind quickly, too!

 

If you’re trying to figure out if there’s a CSA close to you or you want your farmer to get more visibility, just go to: http://www.localharvest.org/csa/.  Happy browsing!