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Going Meatless: One Step at a Time

Mar 26

Posted by admin in cookbooks, cooking, gluten-free, healthy eating, lifestyle, vegan | 2 Comments

As more chefs talk about Meatless Mondays and adapt their menus into mainstream choices for vegetarians and vegans, it becomes easier for home chefs to follow this creative path toward healthier living. There have been an explosion of books that touch on part of this universe, but one of the latest, The Healthy Voyager’s Global Kitchen by Carolyn Scott-Hamilton makes the process easily achievable. Her philosophy about plant-based recipes takes the anxiety out of making recipe changes.

She begins with a kitchen initiation course which helps anyone who is considering trying these recipes (150 of them) not be overwhelmed by product substitutions. She devotes several pages to the new vocabulary that is inherent in a plant-based approach. For instance a product called seitan may prove to top the list of unfamiliarity, but may become a true protein friend. A lot of people complain that they cannot find the right substitutions for beans and rice, but Scott-Hamilton explains the basics of making easy changes.

Those who are looking for gluten-free choices or who avoid soy will have little trouble managing this new recipe guide as she explains the simple purchases that translate one of her basic recipes into a relevant one for that food requirement. Which recipes do the trick? Let’s look at just a few that are appealing to the masses. Name a country or a region of the world and she has developed an easy-to-follow recipe that will quickly convert you into a fan.

For instance if you’re worried you’ll miss croissants, no fear there’s the Buttery Croissant recipe that calls for vegan heavy cream which is available in markets or by following her recipe for a homemade version. Wiener Schnitzel comes to life by ursing coconut oil for frying and seitan as the meat substitute. She even includes a Kugel recipe with silken tofu working with the potatoes to make a dish that will fool many a traditional kugel lover.

The list goes on but the strongest takeaway remains that a plant-based diet is achievable with the help of a recipe collection such as this. The shopping lists and product descriptions are well spelled out.

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Food Inspections: So Many Misses

Mar 5

Posted by admin in Administration, FDA, food recalls, gardening, healthy eating, news, USDA, washington post | 3 Comments

It seems that we take one step forward and six backwards when we talk about food safety. Yes, the Food Safety Modernization Act, great name, became law at the beginning of the year, but are we believers? Is our food supply really being inspected or are we the ad hoc inspectors when we become ill from something we ate? Certainly food handling plays a role in many foodborne illnesses, but those numbers are far smaller than those that result from products never having been properly inspected.

Maybe an early positive to the Act is the formation of the Sprouts Safety Alliance (SSA). You do not need to jigger your memory buttons too much to recall how frequently sprouts have been linked to major food outbreaks. When we can feel safe ordering sprouts again or purchasing them, we’ll know that this government-sponsored effort helped put a food back at the salad bar and on the sandwich.

What is a consumer to do? At this time of the year, it’s prudent to consider a home-grown vegetable garden or participation in a local CSA. Even trips to small farmers markets may yield a more trusted crop than that coming from big suppliers who admit their products have not been inspected for quite some time.

The question remains, no matter how many times we blog it or read about it, is our food safe? Some of it. Could it be safer? Yes. In the time I wrote, edited, and sent this blog out, food safety announcements came in. This is just one example! Everyone knows there’s a problem.

Agency cutbacks are necessary to trim the budget, but to take the fat out of an inspection program that keeps us all safe makes little sense. Time to hire. Time to inspect.

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Try Out These Food Trends

Dec 12

Posted by admin in beverages, cooking, dining out, food universe, gluten-free, healthy eating, lifestyle, news, restaurants | 1 Comment

The lists keep on rolling in as food trends are an easy exit discussion for 2011 and a hopeful wish into 2012.

A Mintel survey indicates we’ll be thinking more about “home” even at quick service and fast food restaurants. They anticipate this restaurant tier to start using more “comfort” words in menu descriptors. They also expect significant growth in this market space. “Homespun” goodness will pervade menus implying that careful preparation is at work in the kitchen regardless of the restaurant’s price point! Other prospective trends include:

–Regional foods will win over the menu as more restaurants work to bring in popular dishes from areas well-known for their specialties, such as Memphis Barbecue.

–Menus will have a section devoted to healthier dishes with lower-calorie foods. This concept will become more prevalent across price points.

–Restaurants will move more to customized ordering systems to give consumers more dining options that they will be able to impact.

Not to be left behind when we talk of trends, The National Restaurant Association surveyed 1,800 chefs, members of the American Culinary Federation, to get their input for their list, “What’s Hot in 2012.” Here are some headliners with the word “local” making its way into 3 of the top 10 trends:

–Locally sourced meats and seafood, and locally grown produce. A little further down the trend list is locally produced wine and beer.

–”Healthy” makes its presence felt with healthful kids’ meals, whole grain items in kids’ meals, and Gluten-free/food allergy-conscious items.

They see a continuation and growth of food trucks, the continued importance of the farmer in bringing products to market, and more fruit and vegetable side dishes on kids’ menus.

What’s interesting about these lists is the greater emphasis on product sustainability. It appears our emphasis is more on the practical, rather than the outlandish: All trends that have a chance of surviving and becoming more commonplace rather than single shots at fame.

Fun to follow these concepts as many are homespun ideas that have already had an impact on our food universe.

 

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Holiday Cookbook Planning Time

Dec 5

Posted by admin in beverages, chocolate, cookbooks, food universe, gluten-free, healthy eating, vegan | No Comments

With the heightened attention to a Vegan lifestyle, including that of former President Bill Clinton, it’s natural that we will see a bounty of new cookbooks making their way onto our holiday lists. The latest one that should make planning easier for the hectic holiday period is the Vegan Holiday Kitchen by Nava Atlas. Atlas, a well-known author and chef has published numerous vegetarian and vegan cookbooks, but with the concentration on recipes for a holiday celebration, this one is sure to make life easier during the otherwise hectic period.

What makes this book a welcome bookshelf addition and a hostess planning guide is the bounty of recipes that will be welcome additions for any holiday meal. Thanksgiving has come and gone, but this year for the first time there was a considerable amount of newspaper and blog ink devoted to vegan recipes. Clearly an understanding of how many people have made lifestyle changes rather than just thinking of these dishes as a passing trend.

Now the December big ones, Hanukkah and Christmas are quickly approaching. The first holiday would be unthinkable without latkes, potato pancakes, and Atlas has a version that is obviously vegan and with a few minor tweaks can be made soy and gluten-free. She believes that only those who prepare the recipe will notice the shift in ingredients, but everyone will be able to enjoy the finished dish. BTW, she has numerous recipes for the other Jewish holidays that likewise pose a recipe challenge, such as Vegan Matzo Balls!

A large part of the book is devoted to Christmas and what she calls “The Holiday Season.” This, after all, is a time with numerous office parties, neighborhood get-togethers, and an assortment of events that might just require a little hostess gift. If you bring a food for the buffet, then you’ll be assured of having something to eat! Here are some teasers to get you thinking:

–Fruit and Nut Chocolate Clusters. Easy to make as no baking is required and they are Gluten and Soy-Free.

–“Vegg” Nog. This recipe differs from so many of its predecessors as it is minus the tofu, but the vanilla almond milk and agave nectar combined with cashew butter make a smooth beverage.

–Creamy Cracked-Pepper Cheez. Now you can have a spreadable recipe that will highlight a buffet table. If you use gluten-free yeast, then you can appeal to an even wider audience.

Even though the book is divided into holiday sections, there are few recipes that are limited to a particular event. So many creative choices that can liven any meal.

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A New Vegan Cookbook

Nov 7

Posted by admin in cookbooks, cooking, food universe, gluten-free, healthy eating | No Comments

This is that wonderful time of the year when new cookbooks seem to multiply on the shelves and in our e-readers to get us ready for the holiday gift-giving universe. So many choices; so many occasions. Today my thoughts go to a plant-based universe as so many individuals are considering making major changes to their diets. Going Vegan is not a trend, but a reality for many people who believe that the only way to sustain our food supply is not to eat it all up! Of course, there are those who follow this route on doctor’s advice or because they have tried it and recognize its benefits. Part-time “veganites” know how to master both universes!

Now that we have said good-bye to Daylight Savings Time and a bit of a Fall chill pervades the East Coast air, it’s time to start thinking of heart-warming foods and take out the slow-cooker to make it happen with ease. This wonderful piece of equipment  somehow magically turns great ingredients into great meals with limited effort from us. In the new cookbook, The Vegan Slow Cooker, Kathy Hester the founder of the blog healthyslowcooking.com, elevates her blog world forward with a well-crafted cookbook that makes meal preparation rewarding with the added plus of wonderful aromas wafting thru the rooms.

She has chosen 150 recipes that cover all meal parts including the important need for dessert. An added plus is that many of the dishes are also Gluten-free and Soy-free, both important features that broaden the book’s overall appeal. I particularly like the tag line, “Simply Set It and Go.” Yes, slow-cooking has multiple advantages and now with the Vegan emphasis, its audience has broadened.

Of course, we recognize that slow-cooking has an important place when it comes to simple, but tasty, entrees, stews, and soups, but what about the other courses? Here are some enticers:

–Breads and Pizzas (Rosemary Breakfast Bread or Foccacia Pizza Dough)

–Breakfast Casserole or French Toast Casserole (intrigued yet?), or

–Pumpkin Pie Pudding which sounds like a seasonal winner.

In our time-starved universe, finding a book that combines fast preparation with foods that literally cook themselves, helps us manage the meal-time drill. Here’s a good start to a season of slow cooker meals.

 

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Time to Get Involved with Food Issues

Oct 23

Posted by admin in Administration, dining out, gardening, healthy eating, lifestyle, news, restaurants | No Comments

No one can be immune to the messages about food shortages or food deserts. A full range of food topics have managed to become front page news including problems with our food supply and food safety issues. Whether we are talking about obesity and its impact on the health of the nation or the lack of uniformity or good decision-making in our school lunch programs, we are talking food. Hunger statistics are staggering when we put these figures up against the placard that reads “World’s Greatest Nation.” Should there be millions of Americans in the bread line? These are food issues that affect everyone.

Solutions seem to be as prolific as the number of individuals offering advice. Now there is a strategy that everyone can employ and use wisely. Tomorrow, October 24 is the 1st National Food Day. What does that phrase really mean? In its most simple terms, it means, that there will be an emphasis on food issues throughout the country. Most cities have signed on with some sort of program and chefs, of course, are playing a significant role in the program.

What about the individual response? Yes, we can all get involved and do something. One day can make a difference. Support your local farmer. There are still plenty of farmstand markets bringing in the best of fall fruits and vegetables.  In some communities, individuals are helping plant a school garden so that young children can benefit from what is truly fresh. Restaurants are having a large variety of programs to bring in individuals and demonstrate how we can all pitch in and make a difference. Find a sustainable food project in your community and participate.

Yes, everyday can be a food day, but sometimes we need to pull back and think about how we can help others and create a stronger, better, more harmonious approach to food issues.  We can be a healthy nation.

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The Attack on the Healthy Plate

Sep 23

Posted by admin in Administration, food universe, healthy eating, news, USDA | 1 Comment

Not all plates are created equal. Nor are all healthy plates the true domain of healthy eating. That’s what Harvard nutrition researchers demonstrate in their rebuke of the new USDA guidelines (My Plate) for healthy eating. They applaud the Agency for getting rid of the Pyramid approach to eating but find fault with its newest iteration as being too vague.  They believe that there is more to the story than just saying you need to eat foods in these categories. The Harvard nutritionists are not answering to any potential interest group as they speculate guides the USDA in some of its decision-making.

The Harvard study exposes the faults of generalizing food changes as they take apart each segment and enhance the approach with specificity. For instance with proteins they say not all proteins have the same value for eating healthy. They suggest limiting meat intake and choosing other, healthier foods such as fish, poultry, or beans. They define their adjustments as the Healthy Eating Plate.

The Harvard study is not a complaint against the categories but a source of additional information on how that plate should be filled.  Specifics matter; not just categories. Let’s break it down:

–Fill 1/2 of the plate with fruits and vegetables and focus on adding as much color and variety. They say, “potatoes and French fries do not count as vegetables” because of their high carb count which create the same sugar high as sweets. Interestingly some reports came out this week favoring white fruits as the healthier fruits. Not this study!

–Put whole grains on 1/4 of your plate. Use brown rice and whole-grain pasta and limit white rice and other refined grains.

–Make a protein choice the final 1/4 of the plate. They say eggs are fine (unless there are some additional health limitations), but red meat and processed meats such as cold cuts and bacon should be avoided.

–Use healthy oils such as olive and canola and limit intake of butter.

–Drink water, tea, or coffee (with little or no sugar) and limit milk/dairy and juice consumption.

The researchers believe that the above specifics further define the overall categories of the new food guidelines and increase the heart-healthy benefits of careful eating. They stress the importance of staying active as an inherent component of any approach to improving lifestyle choices

Now if we could just figure out how to get enough food to people that have little choice in their selections, each of these plate approaches would have greater, long-term benefits.

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Is Wheat Killing Us?

Sep 14

Posted by admin in food, food universe, gluten intolerant, health, healthy eating, lifestyle | No Comments

Health foods and health fads. Fad diets and weight-loss programs. Those are all strategies we undertake to come to grips with eating behavior and habits. Now along comes a book that throws many of our recent theories into a topsy-turvy state. We thought it was good to eat whole wheat bread. We believed we were doing our bodies a favor with going for the multi-grains.

Wheat Belly by William Davis throws us a curve when he says that our blood sugar is getting a spike from our increased use of whole wheat bread. Wait, it gets more frightening: Eating 2 slices of whole wheat bread is equivalent to drinking a can of sugar-sweetened soda. Wait. This was not the intended consequence.

Sugar was something we were trying to avoid as elevated blood sugar leads to a whole category of diseases such as diabetes. Davis goes on and details how wheat creates the visceral fat layer that is responsible for an increased risk of breast cancer. Were we not moving the family to whole wheat products, assuming they did not suffer from a gluten intolerance or even Celiac, for positive health results? Now all of a sudden we are out in left field having been advocates for a less than healthy path for our families.

The problem quite simply is that the wheat we eat today is not the wheat of earlier times.  In Davis’s words, the wheat has been “hybridized,” basically, overbred or, are we overbread? That process raises blood sugar and kicks up insulin levels. This resembles a sugar rush as one is often hungry within a few hours and the taste itself has an addictive quality, much as all sweets we savor.

Switching to whole wheat products created a conundrum: You thought you were doing something wonderful for your body but instead you were complicating matters and creating negative, rather than positive, results. One cannot help but ask if the number of people who now recognize that they are gluten intolerant are responding to this wheat intake.

The ultimate point is that wheat for whatever reason increases visceral fat (belly fat) which is associated with a range of negative health issues such as diabetes and heart disease. The cover of the book strikes the message with its stacked bagels which of course are fattening in and of themselves but Davis says, “Lose the wheat. Lose the weight.”

We know for a certainty that visceral fat has negative health consequences. Likewise diabetes numbers continue to spike. This may be the approach: Eliminating the wheat may be the simplest diet plan to follow.

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A Chef and A Zebra

Aug 22

Posted by admin in cooking, food universe, gardening, healthy eating, lifestyle | 1 Comment

With farm markets bursting with product and flavor, it’s time for you to join the cars at the side of the road and become a chef. After all not all chefs deal with major food companies who arrive at their back door with a week’s worth of supplies. Sure that’s fine for paper towels, but produce and meats. Nope.
You can be a modern-day chef who visits a garden or works with a farmer and makes his meals based on what’s in market or at the stands. Now’s the time to practice creativity and elevate the basic recipes as you try fresh-picked possibilities.  Emails are overflowing with peach teasers as the East Coast bounty is turning the basic peach lover into a peach canner or at least one who freezes slices for smoothies. Of course, tomatoes are filling baskets and corn readies itself for new grill recipes. Here’s a simple trick: Wash, husk corn, and put it on the grill. Let it make its popping sound; turn, and repeat til kernels beg to be eaten. The sounds of summer.
What’s stopping you? The answer should be: Nothing. The produce is so fresh, brimming with an aura of jus’ picked begging for your attention. This is what a chef who markets does. Chefs, sous chefs, or even line cooks who are on a mission buy the freshest items possible. That’s how a daily menu works. Sure there are plenty of stand-bys, but daily specials thrive in a market environment. Home cooks can do it; it’s not that hard. Shop, talk to the produce stand people, and hit “Epicurious” for strategies. Time to be creative.

Here’s a simple exercise: Zebra heirloom tomatoes, small yellow potatoes, pickling cukes, corn beggin’ to be husked, and peaches of every size and variety (try the new darling donut peach). Add a protein and your bounty meal is bursting with flavor. However you dance the ingredients, they are ready for your creative tong.

Now’s the time to practice. The market waits for no one.

 

 

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Food Survival Strategies

Jul 27

Posted by admin in beer, cookbooks, cooking, food universe, healthy eating, lifestyle | No Comments

It’s hot. Ugly hot. Wanna eat a big meal? No way. What’s the solution?

How ’bout several small meals? Maybe even more than three! That’s the strategy behind the new book of 400-calorie recipes. The complete title: 500 400-Calorie Recipes. The title goes on to say “Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight without Starving Yourself.” Yes, that’s a true mouthful but one that you can take in small bites.

The basic philosophy is quite simple: Don’t stuff yourself. Make small meals; gain more energy and in the process maybe you’ll cut down on the starved sensation and lose some weight. Nothing wrong with the theory which enables you to meet your daily needs but to get there in smaller portions instead of one gluttonous, over-indulgent experience. Here’s the plus: You won’t feel weighted down. Seriously. A recent report on the importance of portion control (“Healthy Eating Strategies by Generation”) from the NPD Group attests to the fact that consumers are aware of the healthy lifestyle benefits. This book clearly spells out a simple life plan that is easy to incorporate.

The strategy is quite simple. Recipes focus on nutrient-dense and low-calorie ingredients that you can eat amply and pair with smaller portions of more filling foods such as grains or beans. Author Dick Logue works with each meal part and gives recipes that say, how about substituting this and saving the calories. For instance, after a complete chapter of what he calls traditional breakfast dishes, he revisits breakfast with “New Ways to Think about Breakfast,” a chapter that is less egg-centric and more focused on introducing other vegetables into the breakfast meal such as eggplant, a handy substitute in a frittata. An egg substitute product is used generously in a number of recipes.

Here’s a sampling of calorie light recipes that might get your creative juices flowing again during the upcoming heavy weather-laden month:

–Italian Dinner Salad–has a sense of the kitchen sink with its antipasto components complemented by chopped chicken breast. A great make-ahead selection.

–Beef Stew with Root Vegetables–the secret ingredient here is the addition of a dark beer! The recipe still comes in under 400 calories!

–Frozen Fruit Cups–now we’re talking: A non-ice cream freezer dessert that takes minutes to prepare and finishes off any meal.

Enough recipe teasers. The author likes the 500 concept as his prior books attest (500 High-Fiber Recipes, and 500 Low-Cholesterol Recipes. Let me say that 500 recipes can be a bit daunting but if you find a number of new possibilities, you’ll be way ahead of the game.

With its healthy focus, the thick book should keep you thinking and planning survival meals during the hot season and throughout the year.

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