Thursday, November 8, 2012
Foodies Unplugged: Restore Your Faith in the Restorative Power of Foo...
Foodies Unplugged: Restore Your Faith in the Restorative Power of Foo...: I've been neglecting my writing lately as it has been a tough few weeks at work. Losing my job, filling open posts, standing guard for 13 ho...
Restore Your Faith in the Restorative Power of Food
I've been neglecting my writing lately as it has been a tough few weeks at work. Losing my job, filling open posts, standing guard for 13 hours, for four whole days. Just a bit out of my comfort zone, to say the least.
You might wonder what this has to do with food, but as with most other things in life, food turns out to be an integral part of all that is going on. For the four days of standing guard duty, my teams of 4 per day were 'treated' to catered lunches at a downtown convention center. Normally that would actually considered to be a treat, except I was surprised at how salty and fatty the offerings were. Don't get me wrong, the catering crew did a great job with what they had to work with. I suppose that they have to use certain cuts of meat and quality of vegetables, etc. in order to maintain profits. After eating only one meal in the middle of the day, it was certainly enough to keep me from needing anything additional for the rest of the day. Certainly not a positive notable experience for this foodie anyway.
One bright spot in the middle of the 4 days was Sunday when I visited my parents and was reminiscing with my mom about cardamom ice cream that I had the privilege to taste. That lead our conversation to a family favorite recipe that is also flavored with cardamom. The family favorite, from my paternal grandmother is "Fuchens" These are German style deep fried goodies that are so delightful and bring back memories from childhood. Here is the recipe for all you adventurous types who enjoy special treats around Thanksgiving or Christmas.
Cook milk & cornstarch in a large pot on medium heat until thickened.
You might wonder what this has to do with food, but as with most other things in life, food turns out to be an integral part of all that is going on. For the four days of standing guard duty, my teams of 4 per day were 'treated' to catered lunches at a downtown convention center. Normally that would actually considered to be a treat, except I was surprised at how salty and fatty the offerings were. Don't get me wrong, the catering crew did a great job with what they had to work with. I suppose that they have to use certain cuts of meat and quality of vegetables, etc. in order to maintain profits. After eating only one meal in the middle of the day, it was certainly enough to keep me from needing anything additional for the rest of the day. Certainly not a positive notable experience for this foodie anyway.
One bright spot in the middle of the 4 days was Sunday when I visited my parents and was reminiscing with my mom about cardamom ice cream that I had the privilege to taste. That lead our conversation to a family favorite recipe that is also flavored with cardamom. The family favorite, from my paternal grandmother is "Fuchens" These are German style deep fried goodies that are so delightful and bring back memories from childhood. Here is the recipe for all you adventurous types who enjoy special treats around Thanksgiving or Christmas.
6 eggs - separated
1/2 gallon milk
6 Tbls cornstarch
1 cube butter
1 cake or envelope of yeast
1 pound sultana raisins
1 tsp. cardamom seed-crushed
Flour enough to make sticky (about 8 cups,+)
Powdered sugar for serving
Cook milk & cornstarch in a large pot on medium heat until thickened.
Add 1 cube butter and let stand until cold.
Add flour & other ingredients, including the 6 egg yolks.
Beat egg whites & fold into mixture.
Drop from a spoon into hot grease or oil, frying until golden brown.
Remove from oil and drain and immediately roll in powdered sugar.
They can be stored in an airtight container to re-heat later, before doing the "sugar roll" if you do not plan to serve them right away.
These will restore your faith in the restorative powers of food.
Let me know if any of you take the time to make these and provide your feedback. My daughter and I have begun discussions around making these for this Christmas season. Since she has a four month old baby boy, I will not be holding my breath on this, but sure look forward to it, if it actually does take place.
Thursday, October 25, 2012
Some Healthy Recipes That Work for Me
Ok, some of you have asked that I include recipes for some of the food that I write about so this post will include two of my new favorite standbys for breakfast, lunch and snacks. I don't really use recipes, so this will require some effort on my part. Please bear with me as I share.
The breakfast recipe has evolved over time and as I research the effects of certain foods on our bodies, I have replaced a few ingredients. I hope you enjoy and are inspired to eat well!
I start with steel cut oats - cook according to the recipe on the container
Add canned or home made cooked pumpkin
Add slivered candied ginger (can be fresh or ground ginger). I just happened to have some candied ginger on hand.
Add ground flax seed
Add cinnamon, nutmeg and vanilla
Add raw pepitas (pumpkin seeds)
Cook all ingredients until the oats are cooked through.
Serve with fresh berries and chia seeds on top.
You can also add any dried fruit of your choice and this can be served cold or hot. I do not add milk or other dairy products, but yogurt or creme fraiche would certainly hit the spot.
The balance between carbohydrates and protein is excellent for your first meal and is satifying enough to sustain you until lunch time.
For lunch or snacks, I've been working with a homemade, all natural smoothie recipe that has also evolved quite a bit. The favorite of the moment is as follows:
2 large apples, peeled and cored. Fujis are nice. (The apple peel is good for you, so I munch on it while I am preparing the rest of the ingredients)
2 red pears (cored with skin on - pear skin is thin and is not too tough for smoothies)
9 kiwis (peeled and cored if the cores are too tough)
1 and a half English cucumbers (peeled)
1 large bunch of cilantro - leaves and most of the stem included
At least 4 cups of fresh raw kale
At least 4 cup of fresh raw spinach
For brightness, add one lemon, peeled and seeded. The pulp provides additional fiber.
All of these ingredients are thrown into the blender and blended for at least 3 minutes on the 'liquify' setting so that all ingredients are smooth, fine and drinkable. Great for on the go, especially after strenuous workouts.
Extra benefit - both of these are gluten free!
Please feel free to comment on anything I post. Your input is always welcome. If you have anything you would like me to write about, let me know and I will try to accommodate.
Be healthy and eat what makes you happy!
The breakfast recipe has evolved over time and as I research the effects of certain foods on our bodies, I have replaced a few ingredients. I hope you enjoy and are inspired to eat well!
I start with steel cut oats - cook according to the recipe on the container
Add canned or home made cooked pumpkin
Add slivered candied ginger (can be fresh or ground ginger). I just happened to have some candied ginger on hand.
Add ground flax seed
Add cinnamon, nutmeg and vanilla
Add raw pepitas (pumpkin seeds)
Cook all ingredients until the oats are cooked through.
Serve with fresh berries and chia seeds on top.
You can also add any dried fruit of your choice and this can be served cold or hot. I do not add milk or other dairy products, but yogurt or creme fraiche would certainly hit the spot.
The balance between carbohydrates and protein is excellent for your first meal and is satifying enough to sustain you until lunch time.
For lunch or snacks, I've been working with a homemade, all natural smoothie recipe that has also evolved quite a bit. The favorite of the moment is as follows:
2 large apples, peeled and cored. Fujis are nice. (The apple peel is good for you, so I munch on it while I am preparing the rest of the ingredients)
2 red pears (cored with skin on - pear skin is thin and is not too tough for smoothies)
9 kiwis (peeled and cored if the cores are too tough)
1 and a half English cucumbers (peeled)
1 large bunch of cilantro - leaves and most of the stem included
At least 4 cups of fresh raw kale
At least 4 cup of fresh raw spinach
For brightness, add one lemon, peeled and seeded. The pulp provides additional fiber.
All of these ingredients are thrown into the blender and blended for at least 3 minutes on the 'liquify' setting so that all ingredients are smooth, fine and drinkable. Great for on the go, especially after strenuous workouts.
Extra benefit - both of these are gluten free!
Please feel free to comment on anything I post. Your input is always welcome. If you have anything you would like me to write about, let me know and I will try to accommodate.
Be healthy and eat what makes you happy!
Monday, October 22, 2012
San Francisco Food Buzz Festival
First time attending the San Francisco Food Buzz Festival this weekend. Loved the whole event, getting to meet fellow food bloggers, vendors with wonderful food and drink, and samples for everything! Who has it better than us? NO ONE!!
My absolute favorite was the Three Twins Cardamom Ice Cream. I had never thought of that and am so glad that they did. I am now a very devoted fan! They've been making "inconceivably" delicious ice cream in Northern California since 2005. An environmentally concious company, they source their natural ingredients from strictly local sources. In 2011 they launched a land conservation program called Ice Cream for Acres. I for one would love to have 'acres' of their ice cream available.
There 'dried fruits' and then there was 'dry fruit'. The sun-dried Blenheim Apricots from B & R Farms in Hollister, CA stood stood head and shoulders above the rest. Not only were their offerings awesome, they took it several steps further and offered recipes and samples of those recipes that sparked my imagination. The favorite recipe was for Gary's Apricot Salsa:
3/4 cups dried or fresh crushed cranberries
1 cup B &R Farms diced Dried Apricots
1- 2 jalapeno peppers, seeded and chopped
1/2 medium red onion, chopped
1 large garlic clove, minced
1/4 cup sugar (more or less to taste)
1-2 limes (juiced)
Sea salt and freshly ground black pepper to taste
1 very small bunch of cilantro, finally chopped
Dash or two of your favorite hot pepper sauce
Boil cranberries and apricots in saucepan, covered with 1 1/2 inches of water for 3 minutes until most of the liquid is absorbed. Drain excess water and cool.
Add jalapenos, onion, garlic, sugar and juice of limes. Add salt, pepper, cilantro & hot pepper sauce. Chill and serve with your favorite tortila chips or add to turkey, chicken or pork sandwiches.
This was divine!
Another treat that really surprised me was the Yellow Watermelon Mint popcicle from LickPops in San Francisco (out of the Ferry Building). You can 'like' them on Facebook to find out more about their offerings. I also tried their Salted Carmel Apple popcicle, but was not as impressed. There was a texture issue that did not quite sit right with me. Great idea though!!
Stay tuned for more reviews from the SF FoodBuzz Festival. I plan to return to my more healthy offerings.... or not!
My absolute favorite was the Three Twins Cardamom Ice Cream. I had never thought of that and am so glad that they did. I am now a very devoted fan! They've been making "inconceivably" delicious ice cream in Northern California since 2005. An environmentally concious company, they source their natural ingredients from strictly local sources. In 2011 they launched a land conservation program called Ice Cream for Acres. I for one would love to have 'acres' of their ice cream available.
There 'dried fruits' and then there was 'dry fruit'. The sun-dried Blenheim Apricots from B & R Farms in Hollister, CA stood stood head and shoulders above the rest. Not only were their offerings awesome, they took it several steps further and offered recipes and samples of those recipes that sparked my imagination. The favorite recipe was for Gary's Apricot Salsa:
3/4 cups dried or fresh crushed cranberries
1 cup B &R Farms diced Dried Apricots
1- 2 jalapeno peppers, seeded and chopped
1/2 medium red onion, chopped
1 large garlic clove, minced
1/4 cup sugar (more or less to taste)
1-2 limes (juiced)
Sea salt and freshly ground black pepper to taste
1 very small bunch of cilantro, finally chopped
Dash or two of your favorite hot pepper sauce
Boil cranberries and apricots in saucepan, covered with 1 1/2 inches of water for 3 minutes until most of the liquid is absorbed. Drain excess water and cool.
Add jalapenos, onion, garlic, sugar and juice of limes. Add salt, pepper, cilantro & hot pepper sauce. Chill and serve with your favorite tortila chips or add to turkey, chicken or pork sandwiches.
This was divine!
Another treat that really surprised me was the Yellow Watermelon Mint popcicle from LickPops in San Francisco (out of the Ferry Building). You can 'like' them on Facebook to find out more about their offerings. I also tried their Salted Carmel Apple popcicle, but was not as impressed. There was a texture issue that did not quite sit right with me. Great idea though!!
Stay tuned for more reviews from the SF FoodBuzz Festival. I plan to return to my more healthy offerings.... or not!
Monday, October 15, 2012
Food As Nutrition
As far back as I can remember, I've always been a "foodie". Some do not accept the fact that this is even a word, thinking that I made it up as an excuse to eat more than others. Other's accepted the fact even before the word was uttered. One person even stated that although someone else was a good cook, I had a relationship with food. That pretty much describes me, much to my chagrin at times.
As a younger single mother of two, I could eat all of everything I wanted all the time and there did not seem to be any negative consequences. As I "matured" (imagine that!) my relationship began to lean to the more dysfunctional side. Battles with my weight sadly became more of an issue than the pure and simple enjoyment of dreaming up new recipes and trying new taste treats.
Many years of being on the losing side of this battle, (not in a good way) brought me to the realization that I had better find a balance between the joy of food and the sorrow that I was putting my body through. After all, I knew I could not simply quit being a foodie as I was born to be.
Lately, I've learned to be happy with less and to enjoy the feeling that I was being nourished and satisfied with less. This opened up a whole new style of eating, a much more healthy style in fact. Lots of whole grains, single ingredient foods, in other words, good clean food.
Fruits, vegetables, grains, nuts, seeds, etc. have become enjoyable and much more nutritious than I ever thought possible. When I actually dedicated myself to this regime I have been able to shed over 15 pounds in the last month. This has allowed for better sleep, more energy, more clarity of mind (at times). Since I live alone, I am able to choose when, what and how much I want to eat.
Don't get me wrong, I still enjoy the occasional pint of ice cream when nothing else will do, but even that has become less and less desirable as I continue to reap the benefits of my new regime.
I will keep you posted as to my progress as I continue in my foodie exploits in a much more healthy manner.
In the meantime, enjoy life and enjoy food!
As a younger single mother of two, I could eat all of everything I wanted all the time and there did not seem to be any negative consequences. As I "matured" (imagine that!) my relationship began to lean to the more dysfunctional side. Battles with my weight sadly became more of an issue than the pure and simple enjoyment of dreaming up new recipes and trying new taste treats.
Many years of being on the losing side of this battle, (not in a good way) brought me to the realization that I had better find a balance between the joy of food and the sorrow that I was putting my body through. After all, I knew I could not simply quit being a foodie as I was born to be.
Lately, I've learned to be happy with less and to enjoy the feeling that I was being nourished and satisfied with less. This opened up a whole new style of eating, a much more healthy style in fact. Lots of whole grains, single ingredient foods, in other words, good clean food.
Fruits, vegetables, grains, nuts, seeds, etc. have become enjoyable and much more nutritious than I ever thought possible. When I actually dedicated myself to this regime I have been able to shed over 15 pounds in the last month. This has allowed for better sleep, more energy, more clarity of mind (at times). Since I live alone, I am able to choose when, what and how much I want to eat.
Don't get me wrong, I still enjoy the occasional pint of ice cream when nothing else will do, but even that has become less and less desirable as I continue to reap the benefits of my new regime.
I will keep you posted as to my progress as I continue in my foodie exploits in a much more healthy manner.
In the meantime, enjoy life and enjoy food!
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