Food for the Fun of It?

(Sure! If fatigue, obesity, clogged arteries and general malaise are your idea of fun...!)

A message appearing in my inbox this morning from Neale Donald Walsch inspired today's post:

..."food was never intended to be used as fun. Food was intended to be used as nourishment."

This reminded me of a certain snack food company's truck I passed a while back, bearing the slogan, "Food for the Fun of It!"

I'm wondering if maybe Neale saw the same truck.

Anyway, you only have to watch ads during kids' tv programming for a brief amount of time to see that the primary selling point for snack foods is fun. Because, really, what is the point of food that isn't shaped into 3-foot long ribbons that you can whip around your head with mad ninja skillz, or mysterious treats that explode in your mouth or tattoo your tongue, or turn colors when milk is added. Even the packaging has to be entertaining in some way. Because, god forbid ,you are one of those losers that still uses a spoon to eat yogurt.

Sure, we adults are too mature to eat stuff that comes in unnatural colors or lights up or doubles as craft supplies (even if we do buy it for our kids).

But, sell us cheap and easy, and now we're talking! (Oops ... sorry, I meant "value and convenience"...)

We're appealed to in terms of how much meat, fat and 'other' can you cram between two enriched buns for only a buck. Or how we can purchase super-parent status as we balance our hectic lives and our sense of responsibility to feeding our families in the form of a box.... just add water!

And as far as maturity goes, well... that seems to be up for debate too, as it's become trendy in commercials to 'humorously' feature seemingly professional adults coveting and chastising each other's food choices like kids in the middle school cafeteria.  Now, if that doesn't appeal to our latent insecurities ....

But that's precisely what's at the heart of all of this marketing, isn't it? It's not about feeding our bodies, it's about feeding our insecurities, our boredom, our emptiness that is only exacerbated by failing to truly nourish ourselves... body and soul.

Getting back into touch with what truly nourishes us takes time. As does preparing healthy food. There's no way around that.

But here's the thing... why did something so integral to our health, happiness and survival become such a chore in the first place? Why is tending to the expression of love and care for ourselves and families in the form of healthy food seen as an inconvenience?

Want to put fun back into food? Plan meals together! Shop for healthy food together! Explore new veggies or ethnic ingredients that you've never tried together. Cook together! Eat together! Enjoy the benefits of renewed energy from eating better together...

Don't have someone to be together with? You can still explore new things... cookbooks, ethnic markets ... connect with others on-line or in your community to share meals with.

Nourishing ourselves hits at the heart of our self love issues.. on so many levels. If your resistance to adopting healthier eating habits seems to be about more than convenience or expense, perhaps there are deeper issues at play.

I'll be addressing that in upcoming post.

Here is a brief account of my own food issues..

Comments? Discussion?

Foodie Fridays - Magic Mushrooms

No, not *those* kind.....

Mushrooms belong to the fungus family, one of the most primitive of all plant groups. The edible part, the mushroom itself, is actually the fruit of the fungus, which grows underground.

Granted, they are not a favorite of everyone ... whether because of the taste, the texture, or the fact that they can only grow out of some kind of decaying matter... however, mushrooms have some amazing nutritious and health-giving properties.

From Sally Fallon's "Nourishing Traditions":

"[Mushrooms] contain protein, phosphorus, potassium, calcium, iron and B complex vitamins, particularly biotin. Mushrooms are also rich in selenium, necessary for a healthy heart and nervous system. "

And regarding recent Japanese research into the medicinal properties of certain mushroom species:

"A substance called adensine has been isolated from the tree-ear mushroom' it has potent blood thinning and anticoagulant properties. Just a small amount of a black tree-ear mushroom can have a profound effect on reducing blood stickiness, clots and plaque build-up. Other commercially available mushrooms that seem to have these positive effects on the blood include shiitake, enoki and oyster mushrooms."

It would seem that other commercially grown mushrooms are lacking in most of these pharmacological properties, although they still contain some trace minerals and B vitamins, but there is also the concern, particularly with the common white mushrooms found in stores, that they are one of the most highly chemicalized plant foods available. The best choice would be wild-grown or those cultivated on healthy soil.

David Winston, herbalist and founder of Herbalist & Alchemist, speaks of the miraculous immunity-supporting properties of certain mushroom species:

"Mushrooms are a rich source of immune-stimulating large molecular weight polysaccharides. These compounds have been studied since the 1950's and have been found to increase the activity of macrophages and killer T-cells, thus inhibiting tumors, Hepatitis B virus and other viruses."

Winston has created a variety of single-species mushroom tinctures, as well as a compound I always keep on hand, called "Seven Precious Mushrooms". Of this, he says:

"This formula contains powerful immune potentiating substances that are used for immune deficiency (cancer, AIDS, chronic fatigue syndrome and immune excess (auto-immune) conditions, (multiple sclerosis, rheumatoid arthritis, scleroderma, etc.). In Traditional Chinese medicine the mushrooms strengthen the lung qi. This helps prevent colds, flu and other "external pernicious influences". They are also used to normalize the heart, liver and spleen qi."

This formula, which may be more palatable for people who want the benefits of mushrooms, without having to actually eat them, specifically contains Black Reishi, Red Reishi, Reishi mycelium, Chaga, Shiitake, Maitake, and Cordyceps mycelium.

Another company that really knows their fungi is Woodland Essence. I have previously sung the praises of Kate Gilday and Don Babineau, whose home and center is "nestled in a Balsam Fir forest of the southern Adirondack Park". Kate and Don harvest their own mushrooms from the vast forest in which they live, and create such amazing products (both of which I have used) such as their Chaga tea, and "Deep Immune Tonic".. a blend of three mushrooms and the immunity-supporting herb, astragulus. The recommended usage for this product is to cook up the entire 12-ounce package, preferably with the bones of an organic chicken or leftover turkey, making three quarts of a potent broth, which can then be frozen in ice cube trays and consumed regularly throughout the winter season.

So, if you're already a mushroom fan, I invite you to explore some other varieties.. I find them to be more readily available even in mainstream grocery stores (although, please take care to ensure they are fresh, and not wilted and slimy-looking). Dried and packaged varieties are also available, and can be reconstituted and made into sauce and soups.

If you don't like mushrooms, but would still like to reap the benefits, as I stated above, check out the tinctures which can be mixed into juice, and taken throughout the day.

Looking for more recipes?

Check here for starters:

click image to buy from amazon!

(As is always the case, I want to stress that this information is for informational purposes only, and is by no means meant to be taken as a substitute for qualified medical care. Please consult with your physician if you have questions or health concerns.)Like this post? Then please:

Foodie Friday - Asparagus Risotto

My paternal Italian heritage stems from deep southern Sicily, but I could eat this staple of northern Italy pretty much every day.

Rich and filling, but not quite so heavy as pasta, risotto lends itself to a wide variety of additions. The key, though, is careful attentiveness to stirring and the gradual addition of broth to the rice.

This particular rendition, 'Asparagus Risotto', taken from Bettina Vitell's, "A Taste of Heaven and Earth" is more of a light spring/summer dish. As a child, I was traumatized by asparagus, and it wasn't until in my late-twenties before I dared to try it again. I came to realize that my well-meaning mom was coercing me to eat this tender veggie in canned form, which I believe, borders on the criminal. Thankfully, I overcame my aversion...
Arborio rice is usually the central grain for risotto, however, this recipe calls for a lighter but more flavorful Basmati or long-grain brown rice. The beauty of risotto is its adaptability to whatever you have on hand. Buon appetito!
Asparagus RisottoBroth:

• 4 c. water
• 6-8 parsley stems
• 8 mushroom stems
• 1 celery stalk
• 1 1/2 c. dry white wine
• 1/4 c. sliced red onion
• 1 tsp lemon juice

The Rest:

• 1 lb asparagus
• 2 c. Basmati or long-grain rice
• 2 tbls olive oil
• 3/4 c. chopped red onion
• 1 1/2 c. yellow squash, cut in half, sliced 1/4 inch thick
• salt
• freshly ground pepper
• parmesan cheese
• paprika

Combine all broth ingredients in a small soup pot. Cover tightly with a lid and simmer for 1/2 hour before beginning the rice. Keep broth simmering on the stove while cooking the rice.

Cut the tips from the asparagus and set aside. Trim the ends and slice stems on the diagonal into thin 1/4-inch slices. Rinse the rice and set aside to drain.

Heat the olive oil in a medium pot. Saute' the onions and squash over high heat for 3 - 4 minutes, stirring frequently. When the onions begin to look translucent, stir on the rice. Cook for 1 minute, stirring constantly.

Strain the veggies from the broth and mix 1 1/2 cups of broth into the rice, or just enough to cover the rice. Adjust the heat to a full simmer. Partially cover the pot. Keep your eye on the rice and when it has absorbed most of the liquid, add more broth, just to cover. Continue in this way until all the broth is gone and the rice is al dente. This should take about 30 minutes.

Just before adding the last portion of broth to the rice, blanch the asparagus tips briefly in the simmering broth for a couple minutes until bright green. Scoop them out with a slotted spoon.

Add the last bit of broth to the rice and stir in the asparagus. Simmer for 5 minutes. Remove from heat. Season with salt and pepper to taste. Top with the asparagus tips and freshly grated Parmesan cheese. Sprinkle with paprika and serve.

Foodie Friday - Summer Squash with Fresh Corn and Tomato

Ok, food lovers! The kids may be going back to school, but the best of the summer gardens are kicking into high gear! I am salivating just writing this..

Summer Squash with Fresh Corn and Tomato

2 T. olive oil
1⁄2 onion
4 cloves garlic, minced
1⁄2 cup vegetable broth or water
2 ears corn, kernels cut from cob
3-4 yellow and green squash, sliced
1 medium or large tomato, diced
1 T. chopped herbs (parsley, oregano, basil)
2 T. butter
salt and pepper to taste




Heat oil in skillet over med-high heat and cook onion and garlic until slightly tender.
Mix in broth and corn kernels, cook until heated through. Mix in squash and tomatoes.
Cover, cook 10 min. stirring occasionally, until squash is tender. Mix herbs and butter in skillet with squash mixture. Season with salt and pepper.
Cook and stir gently until butter is melted. Serve hot.



A few words from Yvonne of Cooking for Real about corn and heirloom tomatoes:

A Note about Farm Fresh Corn:
We recommend corn that is grown naturally with only organic sprays minimally used. You can trim off any damaged tips.If you find an occasional worm, consider it a blessing.  If the worm couldn't eat it, should you?


Heirloom Tomatoes:
We are beginning our season of tomatoes in earnest this week so here are a few tips about the heirlooms. Those are the ones that look strange and beautiful, but different from our lovely red standards. Heirloom tomatoes can come in various colors, Cherokee purple is one of our favorites, though the reddish-purple color takes some getting used to.
Often they are oddly shaped and cracked. This is their nature and their taste is not to be missed. So try the heirlooms and enjoy, even if they look a little odd. They are traditional sustainable varieties that have been regaining popularity over the years.

Foodie Friday - Polenta & Italian Bread Salad

Oo La La! All the best the summer has to offer! Suggestions and flavors of somewhere exotic and Mediterranean! Once again, from Denise & Yvonne of "Cooking for Real". Dig in!!

Summer's Best Polenta

1 tube polenta, cut into 1/2 -inch slices
4 plum tomatoes or small red tomatoes, seeded, diced
1 cup diced cucumber
1 (10 ounce) can sliced ripe olives, drained
2 T balsamic vinegar
1 T olive oil
2 T fresh oregano (or 2 t dried)
1 T fresh basil
salt and pepper to taste
1/2 cup grated Parmesan cheese

Preheat an oven broiler. Grease 9 x 13 baking pan.
Line pan with polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.

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Mid-Summer Italian Bread Salad (from allrecipes.com)

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber – peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 T balsamic vinegar

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Foodie Fridays - Exciting News and 2 Recipes!

I am thrilled to announce that I now have a regular contributor(s) to my regular Friday food blog.  Meet Denise and Yvonne, of "Cooking for Real", in Chester County, PA. I met these wonderful women last year, while participating in my local CSA. They were kind enough to provide the CSA members with recipes every week at pick-up time, as a cure for the bewilderment and lack of creativity upon encountering an unfamiliar vegetable.  In their words, here is their bio:

"Cooking for Real facilitates the understanding of health and nutrition, utilizing hands-on experiences through the entire cooking process.  It is our philosophy that children and adults will develop a healthier relationship with food when they are engaged in the whole process from farm to table. We utilize demonstration and sampling to stimulate interest in whole food cooking, fresh and local sources and nutritional instruction. In addition, we work with local farmers to ensure the continuation and growth of local farming, local food production and farmland preservation in Pennsylvania. Through Cooking for Real, Denise and Yvonne provide age appropriate, thematic cooking classes and nutrition programs for adults and children; programs for health, wellness and environmental fairs; fresh and local event catering; teacher in-service and school programs; corporate programs and conference seminars. "

Yay! Denise and Yvonne are also Holistic Health Counselors, so be sure to look for their upcoming posts about healing health issues with whole foods, as well as their weekly recipes.

So, without further ado, here are two recipes using peas and spinach... two veggies that should be just ready to go in the garden. Enjoy!!

Two Peas with Lemon and Tarragon

¾ cup (about ¾ lb. pods) shelled fresh garden peas
½ cup sugar snap pea pods
1 t melted butter
2 t fresh tarragon
1 t finely shredded lemon peel
¼ t fresh black pepper

Steam peas and pea pods for 3 minutes or so, until just tender.
Mix butter, tarragon, lemon peel, and pepper in a medium bowl. Add peas and toss gently. Serve immediately.

Wilted Farm Fresh Spinach

1 T olive oil
1 lb. fresh spinach, torn into pieces
1 T minced garlic
¼ cup vegetable broth or water
1 t  sea salt
1 t freshly ground black pepper
1 t  grated Parmesan and/or Romano cheese
Heat olive oil in saucepan, when hot add spinach and minced garlic. Cook until fully wilted, then add vegetable broth and cook down for a minute or so. Season with salt and pepper.
Garnish with the grated cheese and serve immediately. 

 
Feedback?  Comments? Questions for me or D & Y? Let me know!

Foodie Fridays: Red Quinoa Tabbouleh

Today's recipe is an amazing variation of the traditional tabbouleh, usually made with bulghar wheat. Quinoa, "ancient grain of the Aztecs", is one of the few grains that is a complete protein. Quinoa comes in white or red... red is much more delicious. But make sure it's fresh.. old quinoa will taste bitter.

Many thanks to Marilyn Moser-Waxman for this recipe:

Ingredients:

1/2 cup red quinoa                        1 1/2 cups spring water

1/2 cup white quinoa                     garlic, minced (raw or even sauteed)

2 medium tomatoes                        1/4 cup olive oil

2 cups finely chopped parsley       lemon juice, to taste 

cayenne                                              black pepper

sea salt                                                1/4 cup finely chopped red onion (optional)

(Also optional: lime juice, cardamom, cumin, coriander, pine nuts, scallions)

Bring 1 1/2 cup of spring water to a boil with a pinch of sea salt and approx. 1 Tbls olive oil in it.  Add the quinoa to the boiling water, bring back to a boil, then turn the heat to low and simmer the quinoa with a lid on. Stir occasionally.

When the quinoa is done, toss in the other ingredients. Season with lemon juice, black pepper and cayenne to taste.  (You will probably need to add more seasoning than you would expect, as any grain in tabbouleh really sucks up the flavors. Let it rest between seasoning and taste again before serving.)

Serve with pita, put it in a wrap, eat with hummus.. It's yummy! (And, oh, so simple to make!)