With so many fad diets and health programs circulating around us, how do we choose the one that is just right? Well, it starts from knowing more about your body, and from there you can easily plan out the types of food to eat and the exercise regimens to put into action. Here are 6 basic tips that you should always keep in mind in knowing which diet and nutrition guide you should choose to follow.
Dispel the misconception that calories are a myth. Although it may be a bit challenging at first, counting your calories can help you assess just how much food and what type of food you should eat. Read nutrition boxes religiously. Also, look up the calories from the different activities you do regularly each day. Put these two tips together and you will have a clearer idea of how to plan out your food consumption and physical activities.
Fresh fruit and vegetables are very important in any diet as they are rich in vitamins and mineral content. Always incorporate the fresh variety into your diet and nutrition guide so that your body becomes stronger and your immune system has a better chance to withstand viruses and germs. Having your daily dose can also help you lose weight as they are generally low in fat.
Many fad diets have declared carbohydrates to be the ultimate villain, but this is not always the case. Carbohydrates are important to the body because it acts as fuel for the body to run on. Although carbohydrates can contribute heavily to weight gain, the secret is knowing which type of carbohydrates is right for your own body.
Water may not have any nutritional value but it's a very important ingredient in making sure that your body is always in tip top shape. Water enables the body to flush out the toxins and other unwanted particles that may be present in the food we eat. As often as you can, choose to drink water with your meals instead of mixed drinks or juices. As it also contains no calories at all, you can feel satisfied without the extra calorie load.
Sweet foods are amazing treats that people of all ages enjoy, but it shouldn't be made part of a regular diet as it can dramatically increase the chances of obesity in a person. Don't cut it out from your diet completely because the body needs sugar for energy. Keep the sugar consumption at a minimum.
In choosing which meat cuts to consume, always opt for lean cuts that have a minimum amount of fat on them. It will be easier on your heart and your waistline as well. Choose more white meat over red if you want to follow a healthier diet plan.
A Diet and nutrition guide is a helpful tool for anyone who wants to get back into shape or have a healthier general well being. Not only will you feel healthier, but you will also be able to feel good about yourself as well.
Tuesday, November 17, 2009
Monday, November 9, 2009
High Protein Low Carb Diet - The Key to Losing Weight
A high protein low carb diet plan offers many health benefits. For example, cholesterol levels in people who choose a high protein and low carbohydrate diet plan have been clinically shown to improve. Triglyceride levels of individuals usually drop markedly and HDL levels rise. Do you know the higher the HDL levels, the more likely you are able to keep your body's blood circulation system in good condition?
Persons with Type II diabetes should notice an immediate improvement in blood glucose levels within a few days of implementing a low carbohydrate but high protein diet program. Individuals with high blood pressure can also achieve tremendous benefits from a similar plan. Many people have been able to discontinue the use of prescription medications for the treatment of both Type II diabetes and hypertension after starting a high protein low carb diet plan. Of course, you should NEVER stop using any medications without first consulting with your doctor. It is always advisable to check with your physician before beginning any diet or exercise program.
Losing weight can be such a hard goal to reach when you're hungry all the time. Luckily, another benefit of using a high protein diet plan is that the types of food you can eat are foods that tend to leave you feeling fuller and for longer periods of time. When you eat food higher in protein, you feel less hungry. Nibbling and snacking on nuts and cheese for example, will leave you feeling more satisfied and for a longer period of time than if you chose to eat chips or a cookie since both of these have a high carbohydrate content.
For low carb diet plan, the reason it helps losing weight is due to the removal of the adverse effects carbohydrates can have on our bodies. Carbohydrates increase our bodies blood sugar. Increased blood sugar causes the pancreas to produce insulin. Insulin itself is a very necessary hormone that enables our bodies cells to use the needed blood sugar. However, insulin has some undesirable effects in the body as well. One such effect is that it causes fat to be deposited. Insulin also stimulates the brain to produce hunger signals. These signals cause us to crave more food. Usually they are the hunger for more high carbohydrate content food.
A low carb diet plan is a very effective way to halt this destructive cycle that is caused by a high carbohydrate diet. When such diet plan is enacted the level of insulin in the body is decreased. When the insulin level decreases the level of glucagons is increased. Glucagon is a hormone responsible for the burning of body fat and it is also what enables the cholesterol removal from the arteries.
For best results, besides following a low carb and high protein diet plan, get thirty minutes of exercise at least three times per week, and drink plenty of water. Doing so will keep your metabolism high and help you lose weight faster.
Persons with Type II diabetes should notice an immediate improvement in blood glucose levels within a few days of implementing a low carbohydrate but high protein diet program. Individuals with high blood pressure can also achieve tremendous benefits from a similar plan. Many people have been able to discontinue the use of prescription medications for the treatment of both Type II diabetes and hypertension after starting a high protein low carb diet plan. Of course, you should NEVER stop using any medications without first consulting with your doctor. It is always advisable to check with your physician before beginning any diet or exercise program.
Losing weight can be such a hard goal to reach when you're hungry all the time. Luckily, another benefit of using a high protein diet plan is that the types of food you can eat are foods that tend to leave you feeling fuller and for longer periods of time. When you eat food higher in protein, you feel less hungry. Nibbling and snacking on nuts and cheese for example, will leave you feeling more satisfied and for a longer period of time than if you chose to eat chips or a cookie since both of these have a high carbohydrate content.
For low carb diet plan, the reason it helps losing weight is due to the removal of the adverse effects carbohydrates can have on our bodies. Carbohydrates increase our bodies blood sugar. Increased blood sugar causes the pancreas to produce insulin. Insulin itself is a very necessary hormone that enables our bodies cells to use the needed blood sugar. However, insulin has some undesirable effects in the body as well. One such effect is that it causes fat to be deposited. Insulin also stimulates the brain to produce hunger signals. These signals cause us to crave more food. Usually they are the hunger for more high carbohydrate content food.
A low carb diet plan is a very effective way to halt this destructive cycle that is caused by a high carbohydrate diet. When such diet plan is enacted the level of insulin in the body is decreased. When the insulin level decreases the level of glucagons is increased. Glucagon is a hormone responsible for the burning of body fat and it is also what enables the cholesterol removal from the arteries.
For best results, besides following a low carb and high protein diet plan, get thirty minutes of exercise at least three times per week, and drink plenty of water. Doing so will keep your metabolism high and help you lose weight faster.
Friday, October 30, 2009
How to Eat Out When on a Diet
According to the latest research, over 80 percent of people rank taste as the number factor in having an enjoyable meal out. Another fifty percent say that satisfying their hunger is a top priority but less than 30 percent say that eating healthy is important when eating out. The evidence is clear then - when going out to dinner, most people aren't thinking about their health.
If you are looking at losing weight then eating out will likely be one of your weaknesses. Surrounded by great looking food and tempting menus, you will probably eat too much of the wrong thing. While this is OK on the rare occasion, doing it regularly can really derail your diet plans.
However, it is possible to satisfy your taste buds and your hunger without sacrificing your diet. Below you will find some examples of how this can be achieved.
Chinese
Chinese can be filled with salt, fat and oil. However, food that is steamed is usually the much healthier choice. Stir-frys are also a good health choice. You should avoid food that is deep-fried, crispy or double sautéed.
Sandwiches
You've just run out from work to grab some food. Looking around the food court you spot the sandwich shop and think that this will be the best choice for your body. Right? Well, it depends. Even though they can look healthy, some sandwiches are filled with extra calories. Avoid the white bread, roll or wrap and choose whole-grain bread. Eat sandwiches which exclude high-fat spreads and cheese, and look for mustard, hummus and olive oil instead. Deli meat is also a high source of salt and fat.
Italian
Creamy and cheesy pasta can be a cholesterol bomb. Opt for a small bowl of salad with tomato sauce and have seafood as your main. Make sure the seafood isn't deep-fried or dipped in button. As a starter, opt for whole-grain bread and olive oil.
If you are looking at losing weight then eating out will likely be one of your weaknesses. Surrounded by great looking food and tempting menus, you will probably eat too much of the wrong thing. While this is OK on the rare occasion, doing it regularly can really derail your diet plans.
However, it is possible to satisfy your taste buds and your hunger without sacrificing your diet. Below you will find some examples of how this can be achieved.
Chinese
Chinese can be filled with salt, fat and oil. However, food that is steamed is usually the much healthier choice. Stir-frys are also a good health choice. You should avoid food that is deep-fried, crispy or double sautéed.
Sandwiches
You've just run out from work to grab some food. Looking around the food court you spot the sandwich shop and think that this will be the best choice for your body. Right? Well, it depends. Even though they can look healthy, some sandwiches are filled with extra calories. Avoid the white bread, roll or wrap and choose whole-grain bread. Eat sandwiches which exclude high-fat spreads and cheese, and look for mustard, hummus and olive oil instead. Deli meat is also a high source of salt and fat.
Italian
Creamy and cheesy pasta can be a cholesterol bomb. Opt for a small bowl of salad with tomato sauce and have seafood as your main. Make sure the seafood isn't deep-fried or dipped in button. As a starter, opt for whole-grain bread and olive oil.
Wednesday, October 21, 2009
Easy Weight Loss Recipe - Start Your Day With This Superfood Smoothie
Eating low calorie foods for maximum nutrition is a must for any weight loss program. This delicious blueberry smoothie will add superfoods to your breakfast with sweet, tangy blueberries which contain anti-inflammatory ingredients, plus Vitamin K and Folate, Vitamin C, Vitamin A, potassium, calcium and magnesium.
This Superfood Smoothie is a meal in a glass and also makes a great snack for increased energy-something that is very important when you're trying to lose weight.
Smoothie Weight Loss Secrets
The more slowly you eat or drink the better when you're trying to lose weight. Savor each mouthful by eating your smoothie with a tablespoon over the course of ten or 15 minutes. Eating slowly is great for your digestive system and this is good practice for eating slowly throughout the rest of the day too.
Rinse out your glass and the blender with lots of warm water right away, and you won't have problems keeping your blender clean.
Ingredients
1 banana
½ c low fat vanilla soy milk or low fat milk
1 c vanilla fat-free yogurt
1 ½ tsp flax seed meal
1 ½ tsp honey
2/3 c fresh or frozen blueberries
You can also add a tablespoon of high quality protein powder for added protein to start your day.
Directions
Put banana, yogurt, flax seed meal, soy milk and honey into your blender and mix on low until smooth.
Add blueberries and continue blending.
Once the banana and blueberries are fully chopped, increase speed to medium.
Continue blending until you reach the consistency you want.
This blueberry smoothie recipe makes 2 servings of Superfood Smoothie
Rinse your blender and glass and the blender right away with warm water and it makes clean-up much easier.
Nutritional Information per Serving - does not include protein powder if you added this ingredient.
This Superfood Smoothie is a meal in a glass and also makes a great snack for increased energy-something that is very important when you're trying to lose weight.
Smoothie Weight Loss Secrets
The more slowly you eat or drink the better when you're trying to lose weight. Savor each mouthful by eating your smoothie with a tablespoon over the course of ten or 15 minutes. Eating slowly is great for your digestive system and this is good practice for eating slowly throughout the rest of the day too.
Rinse out your glass and the blender with lots of warm water right away, and you won't have problems keeping your blender clean.
Ingredients
1 banana
½ c low fat vanilla soy milk or low fat milk
1 c vanilla fat-free yogurt
1 ½ tsp flax seed meal
1 ½ tsp honey
2/3 c fresh or frozen blueberries
You can also add a tablespoon of high quality protein powder for added protein to start your day.
Directions
Put banana, yogurt, flax seed meal, soy milk and honey into your blender and mix on low until smooth.
Add blueberries and continue blending.
Once the banana and blueberries are fully chopped, increase speed to medium.
Continue blending until you reach the consistency you want.
This blueberry smoothie recipe makes 2 servings of Superfood Smoothie
Rinse your blender and glass and the blender right away with warm water and it makes clean-up much easier.
Nutritional Information per Serving - does not include protein powder if you added this ingredient.
Sunday, October 18, 2009
How to read the Nutrition Fact system?
Nutrition - each product has provided us tons of information on how much nutrition it has for each serving. In order to balance our diet and maintain a healthy eating habit, understanding nutrition fact system is important.
The following video provides some basic ideas on how to understand the nutrition fact system from the product you may buy everyday from grocery store. Hope you enjoy it.
The following video provides some basic ideas on how to understand the nutrition fact system from the product you may buy everyday from grocery store. Hope you enjoy it.
Tuesday, October 6, 2009
Quick Tips on Low Fat Cooking
Fatty foods may as well be the roots of a number of diseases. Medical experts conclude that people who eat fatty foods are more likely to suffer from heart related diseases compared to those who don't. With this in mind, low fat cooking is gaining popularity for health conscious people.
Aside from that, low fat food can also help you keep your weight down and remain fit. Recommended daily fat intake should be kept at 30% at a max. With reduced fat on your body, you have the ability to fight off stress and you're your body away from illnesses.
Low fat cooking need not to be coming from boring recipes. You can still spice up your meal and create delicious food even when keeping your foods low fat.
To get you started with your low fat diet, here are some cooking tips:
Non-stick frying pans
Avoid using oil any way you can possibly can. You can use non-stick frying pans so you can avoid adding fat to your food. It would be best to fry food at a minimum.
Woks
Woks are great utensils for low fat cooking. You can make a lot of stir-fried meals using woks.
Stir-frying
When preparing stir-fried foods, cut on the amount of meat and add more vegetables. To bring out the flavor in your food, you can add beef, chicken or vegetable broth.
Cooking oil sprays
Cooking oil sprays are great alternative to using fat. You can use vegetable oil sprays or olive oil sprays. Using this method can also lessen the amount of oil that you use compared to the typical way of pouring fat to pans. A light mist from cooking oil sprays would be enough to keep your food from sticking to cooking pans.
Meat and chicken
Lean meats are best for low fat cooking. If you were to use meat and chicken, trim off the fat and skin. Make sure to prepare a low fat marinade if you intend to grill any kind of food. If you are to cook them with sauce cut down on pan juices and add thicken the sauce with corn flour. Skim milk is recommended for white sauces.
Desserts
Whipped cream can be replaced with a mix of yogurt and ricotta. Most recipes would require using two or more eggs. You can replace one whole egg with two egg whites to cut on fat.
Fish
Fish is one of the foods that are very low in fat that you can turn up to a hearty meal anytime. See to it that you prepare a fishmeal at least every week. Fish contains Omega3 fatty acids that are good for the heart.
Vegetables
Vegetables are low fat and are good for your body. Steaming and putting your vegetables in the microwave are two of the best ways that you can enjoy your vegetables. You can also toss your vegetables for a delicious salad but remember to use non-fat or low fat dressings.
With the tips above, you are free to eat delectable foods and you are assured of good health as well.
Aside from that, low fat food can also help you keep your weight down and remain fit. Recommended daily fat intake should be kept at 30% at a max. With reduced fat on your body, you have the ability to fight off stress and you're your body away from illnesses.
Low fat cooking need not to be coming from boring recipes. You can still spice up your meal and create delicious food even when keeping your foods low fat.
To get you started with your low fat diet, here are some cooking tips:
Non-stick frying pans
Avoid using oil any way you can possibly can. You can use non-stick frying pans so you can avoid adding fat to your food. It would be best to fry food at a minimum.
Woks
Woks are great utensils for low fat cooking. You can make a lot of stir-fried meals using woks.
Stir-frying
When preparing stir-fried foods, cut on the amount of meat and add more vegetables. To bring out the flavor in your food, you can add beef, chicken or vegetable broth.
Cooking oil sprays
Cooking oil sprays are great alternative to using fat. You can use vegetable oil sprays or olive oil sprays. Using this method can also lessen the amount of oil that you use compared to the typical way of pouring fat to pans. A light mist from cooking oil sprays would be enough to keep your food from sticking to cooking pans.
Meat and chicken
Lean meats are best for low fat cooking. If you were to use meat and chicken, trim off the fat and skin. Make sure to prepare a low fat marinade if you intend to grill any kind of food. If you are to cook them with sauce cut down on pan juices and add thicken the sauce with corn flour. Skim milk is recommended for white sauces.
Desserts
Whipped cream can be replaced with a mix of yogurt and ricotta. Most recipes would require using two or more eggs. You can replace one whole egg with two egg whites to cut on fat.
Fish
Fish is one of the foods that are very low in fat that you can turn up to a hearty meal anytime. See to it that you prepare a fishmeal at least every week. Fish contains Omega3 fatty acids that are good for the heart.
Vegetables
Vegetables are low fat and are good for your body. Steaming and putting your vegetables in the microwave are two of the best ways that you can enjoy your vegetables. You can also toss your vegetables for a delicious salad but remember to use non-fat or low fat dressings.
With the tips above, you are free to eat delectable foods and you are assured of good health as well.
Sunday, September 27, 2009
What Are Low Cholesterol Foods?
According to the University of Utah Health Services Center, low cholestrol foods are available that can be incorporated into any recipe or diet plan. These foods contain good cholestrol amounts, but are low in saturated fats.
Thanks to extensive research, scientists have found a way to create a diet to lower cholestrol by reducing margarine consumption, not butter and eggs as originally thought. A meal or recipe that does not incorporate processed/refined foods, as well as trans/hydrogenated oils and fats are far more beneficial.
The important criteria when cooking recipes is to find ones that lower bad LDL cholestrol, but increase good HDL cholestrol. LDL that attaches to artery walls acts like plaque does on teeth. It can partially or completely block not only arteries, but veins and capillaries, limiting or halting blood flow to body cells, organs and most importantly the heart and brain. Such build up can result in heart attacks and strokes.
With labels on food packages giving more information than ever before about the nutrients, carbohydrates and cholestrol they contain, it is getting easier to eat the foods we like without the high risk of heart disease or stroke. The following is a list, based on the four food groups, of healthy, low cholestrol foods:
Meat, fish, poultry and meat alternatives:
(2 to 3 servings daily of a maximum of 6 oz. per serving)
Beef - sirloin, loin, chuck
Eggs - organic or free-range, cholesterol-free substitute
Fish and shellfish - white, pink, red, grey (fresh or water packed only)
Lamb - leg, rib, loin, arm
Legumes - peas, beans, lentils, etc.
Pork - leg, shoulder, tenderloin
Poultry - chicken, turkey, and game birds (white or light meat only, and no skin)
Veal - all types, fat cut off
Dairy products:
(2-3 servings per day - 6 oz. milk or yogurt, or 1 matchbox size of cheese)
Milk - low-fat, 1%, 2%, no-fat, skim, low-fat evaporated, low-fat powdered or low-fat buttermilk
Yogurt - low-fat
Cheeses (soft) - low-fat cottage or farmer; part-skim ricotta, mozzarella
Cream cheese - light or low-fat
Sour cream - light or low-fat
Ice cream - low-fat
Breads, cereals, rice, pasta:
(6-11 servings daily of whole wheat, vegetable, Omega 3, fiber2c, or low-cholestrol varieties)
Bread - pita, pumpernickel, rye, whole wheat
Rice cakes
English muffins - whole wheat
Crackers - low-fat, matzo, rye crisp breads, saltines, zwieback
Cereals - low-fat, low cholestrol, low sugar, low sodium
Pasta - any type
Rice - basmati, Thai, very long grain, wild
Fruits and vegetables:
(3 to 10 servings daily of green, orange, yellow, red and dark green vegetables and varied fruit and juices)
Any vegetable - low-sodium canned, fresh, frozen, dried
Any fruit - low-sodium, canned, fresh, frozen, dried
Other foods:
Oils - (6-8 oz maximum daily) unsaturated corn, extra virgin olive, peanut, canola oil, safflower, sesame, soybean
The following foods should be avoided or kept to a minimum as they contain a fair amount of saturated fats and too high a concentration of LDL cholestrol:
All candies, cakes, soft drinks and sweet snacks
Animal fats - all types, lard
beef - corned, regular ground, short ribs, brisket
caviar - all types
cereals - high sugar, high saturated fat, granola
cheese - Neufchatel, Swiss, Brie, Mozzarella, Cheddar, American, Feta, processed, full chocolate
cream, full cream ricotta, Muenster
cream - most regular, and non-dairy
duck
ice cream - full cream
goose
luncheon meats - regular
most snack crackers - cheese, butter
organ meats - liver, sweetbreads, kidney, brain
pasta dinners - cheese sauces, cream sauces, butter sauces; egg noodles
popcorn - buttered
pork - blade roll, spare ribs, bacon
potato chips
rice dinners - cheese sauces, cream sauces, butter sauces
sausages - most varieties, including wieners and frankfurters
sour cream - full fat
vegetable dishes - buttered, with cream, with gravy, or with fatty sauces
yogurt - full fat
Thanks to extensive research, scientists have found a way to create a diet to lower cholestrol by reducing margarine consumption, not butter and eggs as originally thought. A meal or recipe that does not incorporate processed/refined foods, as well as trans/hydrogenated oils and fats are far more beneficial.
The important criteria when cooking recipes is to find ones that lower bad LDL cholestrol, but increase good HDL cholestrol. LDL that attaches to artery walls acts like plaque does on teeth. It can partially or completely block not only arteries, but veins and capillaries, limiting or halting blood flow to body cells, organs and most importantly the heart and brain. Such build up can result in heart attacks and strokes.
With labels on food packages giving more information than ever before about the nutrients, carbohydrates and cholestrol they contain, it is getting easier to eat the foods we like without the high risk of heart disease or stroke. The following is a list, based on the four food groups, of healthy, low cholestrol foods:
Meat, fish, poultry and meat alternatives:
(2 to 3 servings daily of a maximum of 6 oz. per serving)
Beef - sirloin, loin, chuck
Eggs - organic or free-range, cholesterol-free substitute
Fish and shellfish - white, pink, red, grey (fresh or water packed only)
Lamb - leg, rib, loin, arm
Legumes - peas, beans, lentils, etc.
Pork - leg, shoulder, tenderloin
Poultry - chicken, turkey, and game birds (white or light meat only, and no skin)
Veal - all types, fat cut off
Dairy products:
(2-3 servings per day - 6 oz. milk or yogurt, or 1 matchbox size of cheese)
Milk - low-fat, 1%, 2%, no-fat, skim, low-fat evaporated, low-fat powdered or low-fat buttermilk
Yogurt - low-fat
Cheeses (soft) - low-fat cottage or farmer; part-skim ricotta, mozzarella
Cream cheese - light or low-fat
Sour cream - light or low-fat
Ice cream - low-fat
Breads, cereals, rice, pasta:
(6-11 servings daily of whole wheat, vegetable, Omega 3, fiber2c, or low-cholestrol varieties)
Bread - pita, pumpernickel, rye, whole wheat
Rice cakes
English muffins - whole wheat
Crackers - low-fat, matzo, rye crisp breads, saltines, zwieback
Cereals - low-fat, low cholestrol, low sugar, low sodium
Pasta - any type
Rice - basmati, Thai, very long grain, wild
Fruits and vegetables:
(3 to 10 servings daily of green, orange, yellow, red and dark green vegetables and varied fruit and juices)
Any vegetable - low-sodium canned, fresh, frozen, dried
Any fruit - low-sodium, canned, fresh, frozen, dried
Other foods:
Oils - (6-8 oz maximum daily) unsaturated corn, extra virgin olive, peanut, canola oil, safflower, sesame, soybean
The following foods should be avoided or kept to a minimum as they contain a fair amount of saturated fats and too high a concentration of LDL cholestrol:
All candies, cakes, soft drinks and sweet snacks
Animal fats - all types, lard
beef - corned, regular ground, short ribs, brisket
caviar - all types
cereals - high sugar, high saturated fat, granola
cheese - Neufchatel, Swiss, Brie, Mozzarella, Cheddar, American, Feta, processed, full chocolate
cream, full cream ricotta, Muenster
cream - most regular, and non-dairy
duck
ice cream - full cream
goose
luncheon meats - regular
most snack crackers - cheese, butter
organ meats - liver, sweetbreads, kidney, brain
pasta dinners - cheese sauces, cream sauces, butter sauces; egg noodles
popcorn - buttered
pork - blade roll, spare ribs, bacon
potato chips
rice dinners - cheese sauces, cream sauces, butter sauces
sausages - most varieties, including wieners and frankfurters
sour cream - full fat
vegetable dishes - buttered, with cream, with gravy, or with fatty sauces
yogurt - full fat
Monday, September 7, 2009
What Foods are Great for a Natural Body Detox
When you are thinking about a body detox plan, there is a good chance that you are suffering from all the signs of having too many toxins your system; you are lethargic, tired all the time, and probably fighting depression on top of it. When you are looking for ways towards a full body detox, you'll find that you are often told to eat better, but what does that mean? The fact is, there are many foods that you can eat that will have an excellent whole body detox effect on you, so make sure that you stock up the next time that you are at the grocery store!
1.Broccoli Spears:
You'll find that broccoli has some very powerful antioxidants at work in it, and they are also hard at work when it comes to be an enzyme stimulator. Many people balk from eating this vegetable, but try it again as an adult, even if you hated it as a little kid; this is surprisingly tasty when steamed and it is used in many a body detox recipe.
2.Lemons
Not only do lemons provide you with a good dose of Vitamin C, you'll find that it can be a great way to keep your body regulated as well. Mix up some fresh-squeezed lemonade and make sure that you drink it down; lemons contain some powerful antioxidants in form that is very easy to absorb into your system during a body detox plan.
3.Leafy greens
In a word, salads! Leafy green vegetables can be integrated into any body detox recipe and you'll find that the chlorophyll in them helps you sweep out toxins that include heavy metals and pesticides. Leafy greens are excellent for the liver. Make sure that you choose the heftier types of lettuces, though; iceberg lettuce doesn't have very much when it comes to nutrients, but romaine and spinach are excellent.
4.Garlic
Lets hope you like Asian food or Italian food, because one of the best detox foods for you out there is garlic. When you are sick, the sulfur in garlic can help kill of the germs, and you'll find that it is quite powerful when it comes to helping protect your heart and your liver. You'll find that eating garlic is one of the healthiest things that you can do on a body detox diet
5.Fish
When you are looking to do a home body detox, you should typically stay away from meats, but fish for the most part is significantly better for you than any sort of red meats. Not only will you get a good complement of the good kind of oils, you will also see that eating salmon and halibut can help your body cleanse itself of cravings for heavier meats.
6.Just about any kind of fruit
Fruits are great because they can help you beat a craving for refined sugars when you are easing into a body detox diet. Take some time and figure out what fruits you like. Many nutritionists are saying that red fruits are great for helping you detox, so pile on the cranberries and strawberries. You'll find that fruit can be a great way to kill hunger pangs and to have some really wonderfully tasty treats at any point in the day.
This is the beginning of great foods to eat when you are looking forward to a body detox plan, so don't stop here! Look for more ways that you can do some spring cleaning on your body!
1.Broccoli Spears:
You'll find that broccoli has some very powerful antioxidants at work in it, and they are also hard at work when it comes to be an enzyme stimulator. Many people balk from eating this vegetable, but try it again as an adult, even if you hated it as a little kid; this is surprisingly tasty when steamed and it is used in many a body detox recipe.
2.Lemons
Not only do lemons provide you with a good dose of Vitamin C, you'll find that it can be a great way to keep your body regulated as well. Mix up some fresh-squeezed lemonade and make sure that you drink it down; lemons contain some powerful antioxidants in form that is very easy to absorb into your system during a body detox plan.
3.Leafy greens
In a word, salads! Leafy green vegetables can be integrated into any body detox recipe and you'll find that the chlorophyll in them helps you sweep out toxins that include heavy metals and pesticides. Leafy greens are excellent for the liver. Make sure that you choose the heftier types of lettuces, though; iceberg lettuce doesn't have very much when it comes to nutrients, but romaine and spinach are excellent.
4.Garlic
Lets hope you like Asian food or Italian food, because one of the best detox foods for you out there is garlic. When you are sick, the sulfur in garlic can help kill of the germs, and you'll find that it is quite powerful when it comes to helping protect your heart and your liver. You'll find that eating garlic is one of the healthiest things that you can do on a body detox diet
5.Fish
When you are looking to do a home body detox, you should typically stay away from meats, but fish for the most part is significantly better for you than any sort of red meats. Not only will you get a good complement of the good kind of oils, you will also see that eating salmon and halibut can help your body cleanse itself of cravings for heavier meats.
6.Just about any kind of fruit
Fruits are great because they can help you beat a craving for refined sugars when you are easing into a body detox diet. Take some time and figure out what fruits you like. Many nutritionists are saying that red fruits are great for helping you detox, so pile on the cranberries and strawberries. You'll find that fruit can be a great way to kill hunger pangs and to have some really wonderfully tasty treats at any point in the day.
This is the beginning of great foods to eat when you are looking forward to a body detox plan, so don't stop here! Look for more ways that you can do some spring cleaning on your body!
Sunday, August 16, 2009
Smoothie Yogurt Mix - The Healthier Drink
Smoothies are drinks that are basically made from mixing fruits with liquids, with some flavor and nutrient enhancers added. There is no established rule as to what kind of fruits or additives to combine and you can invent you own recipe to suit your taste and nutritional needs. However, there are ingredients that are used by many, a preferred ingredient. One of these is yogurt, as many people like to enjoy a glass of smoothie yogurt mix.
Yogurt has been a health food for centuries. Our forefathers learned of its benefits long ago and even without the use of technology they have learned the technique of fermenting milk. Today, yogurt is made by introducing specific bacteria into milk. These bacteria act on the milk, consuming the natural sugars in it and excrete lactic acid. The acid causes the milk to curdle and gives it its sour taste. It is also the presence of the acid that inhibits growth of bad bacteria. Yogurt is nutritious because it contains protein, calcium, riboflavin and, vitamins B6 and B12. Although these nutrients are also found it milk, some consider yogurt to be healthier because people who are lactose-intolerant can consume it. The beneficial bacteria found in it aids in digestion and cures diarrhea.
Smoothie yogurt mixes combine the health benefits of yogurt and fruits. The addition of the dairy product significantly increases the absorption of vitamins and minerals since the smoothie will be easily digested. In addition, yogurt improves the bioavailability of other nutrients that are mixed with it, especially calcium and B-vitamins. Hence, if the fruits contain these nutrients, the body can obtain more benefits from them.
A sample recipe of a simple but nutritious smoothie yogurt mix has one cup of mango slices, one cup of yogurt, sweetener and ice cubes. These are mixed together in a blender until smooth and can be enjoyed after minimal preparation. This drink contains only 180 calories and provides thirty percent of a person's daily calcium needs. Aside from the nutrients provided by the yogurt, the mango also contributes its share of the good stuff. It has fiber and contains the vitamins A, C and E, which fight free radicals that cause cellular damage. The minerals potassium, iron and selenium are found in mangoes. With such an easy-to-make and non-fattening drink, a person can help his body fight disease, look and feel younger, have a healthier heart, have clearer skin, have better circulation and become more active. All these come from the substances found in both the fruit and yogurt.
A smoothie yogurt mix is the perfect combination that provides the needed health benefits that most people lack. Fortunately, this mixture tastes great too; and making this drink a daily habit will not be a problem at all.
Yogurt has been a health food for centuries. Our forefathers learned of its benefits long ago and even without the use of technology they have learned the technique of fermenting milk. Today, yogurt is made by introducing specific bacteria into milk. These bacteria act on the milk, consuming the natural sugars in it and excrete lactic acid. The acid causes the milk to curdle and gives it its sour taste. It is also the presence of the acid that inhibits growth of bad bacteria. Yogurt is nutritious because it contains protein, calcium, riboflavin and, vitamins B6 and B12. Although these nutrients are also found it milk, some consider yogurt to be healthier because people who are lactose-intolerant can consume it. The beneficial bacteria found in it aids in digestion and cures diarrhea.
Smoothie yogurt mixes combine the health benefits of yogurt and fruits. The addition of the dairy product significantly increases the absorption of vitamins and minerals since the smoothie will be easily digested. In addition, yogurt improves the bioavailability of other nutrients that are mixed with it, especially calcium and B-vitamins. Hence, if the fruits contain these nutrients, the body can obtain more benefits from them.
A sample recipe of a simple but nutritious smoothie yogurt mix has one cup of mango slices, one cup of yogurt, sweetener and ice cubes. These are mixed together in a blender until smooth and can be enjoyed after minimal preparation. This drink contains only 180 calories and provides thirty percent of a person's daily calcium needs. Aside from the nutrients provided by the yogurt, the mango also contributes its share of the good stuff. It has fiber and contains the vitamins A, C and E, which fight free radicals that cause cellular damage. The minerals potassium, iron and selenium are found in mangoes. With such an easy-to-make and non-fattening drink, a person can help his body fight disease, look and feel younger, have a healthier heart, have clearer skin, have better circulation and become more active. All these come from the substances found in both the fruit and yogurt.
A smoothie yogurt mix is the perfect combination that provides the needed health benefits that most people lack. Fortunately, this mixture tastes great too; and making this drink a daily habit will not be a problem at all.
Tuesday, July 28, 2009
Burn Stomach Fat
Does your stomach hang over the waistband of your pants? It’s okay if it does and it is okay to admit that you wish it wasn’t there. Nobody wants to have belly fat. We all want to lose stomach fat. Whether you are male or female you know that having "a gut" is something that you want to avoid having.
Diet and exercise are the fundamentals to burning stomach fat and losing weight. Diet pills may help, but you’ll still need to reduce the amount you eat and do some exercise. Personally I prefer the natural way of looking after my body, rather than popping pills that may or may not be good for me!
What’s interesting is when you learn the true secrets of how to burn fat, all you have to do is make a few easy adjustments to your lifestyle and you start seeing changes within the first week! And these changes are what keep you going till you meet your goals.
What are these changes do I hear you ask? Easy – the 3 main principles to burning stomach fat is to eat food in a way that maximizes your metabolism, lift weights to maximize your metabolism even further, and do cardiovascular training to burn body fat directly.
Having 5 to 6 small meals every day will increase your metabolism in a number of ways: your body will think food is readily available, so it will avoid going into starvation mode and happily spend away those calories through increased metabolic activity; your digestive system uses lots of calories when it’s at work, so if you keep it working all the time by eating frequently, you’ll be burning calories all throughout the day.
Lifting weights increases metabolism by building muscle. Muscle tissue is highly metabolically active, so if you increase your muscle mass, you’ll be burning calories while you sleep! I advise focusing on the larger muscle groups – your legs, back and chest. Working out your abdominal muscles does nothing to burn fat in that area. You have to aim to lose general body fat rather than just stomach fat (there’s no way to just lose stomach fat on its own I’m afraid).
Aerobic cardiovascular exercises such as jogging, swimming and cycling at a steady pace are known to use fat for fuel. Doing this in the morning before breakfast is thought to increase fat-burning efficiency by up to 300%! This is because the sugars in your body are depleted overnight while you sleep, so when you exercise in the morning the body almost immediately resorts to burning fat for fuel.
Applying these simple principles is all you need to really master how to burn stomach fat fast. But if you want to make things even easier for yourself, Click Here to have a look at the Fat Loss 4 Idiots website,Fat Loss 4 Idiots is purely about fixing your diet, so if you don’t want to sweat your Butt off in the gym doing intense exercise, this plan is for you! This diet WILL work for you.
It shows you how simply changing your diet alone will make you lose 9lb every 11 days. This proven ‘9lb in 11 days’ system can be repeated over and over until you reach your desired weight. Fat Loss 4 Idiots teaches you exactly what to eat to lose fat, fast.
Diet and exercise are the fundamentals to burning stomach fat and losing weight. Diet pills may help, but you’ll still need to reduce the amount you eat and do some exercise. Personally I prefer the natural way of looking after my body, rather than popping pills that may or may not be good for me!
What’s interesting is when you learn the true secrets of how to burn fat, all you have to do is make a few easy adjustments to your lifestyle and you start seeing changes within the first week! And these changes are what keep you going till you meet your goals.
What are these changes do I hear you ask? Easy – the 3 main principles to burning stomach fat is to eat food in a way that maximizes your metabolism, lift weights to maximize your metabolism even further, and do cardiovascular training to burn body fat directly.
Having 5 to 6 small meals every day will increase your metabolism in a number of ways: your body will think food is readily available, so it will avoid going into starvation mode and happily spend away those calories through increased metabolic activity; your digestive system uses lots of calories when it’s at work, so if you keep it working all the time by eating frequently, you’ll be burning calories all throughout the day.
Lifting weights increases metabolism by building muscle. Muscle tissue is highly metabolically active, so if you increase your muscle mass, you’ll be burning calories while you sleep! I advise focusing on the larger muscle groups – your legs, back and chest. Working out your abdominal muscles does nothing to burn fat in that area. You have to aim to lose general body fat rather than just stomach fat (there’s no way to just lose stomach fat on its own I’m afraid).
Aerobic cardiovascular exercises such as jogging, swimming and cycling at a steady pace are known to use fat for fuel. Doing this in the morning before breakfast is thought to increase fat-burning efficiency by up to 300%! This is because the sugars in your body are depleted overnight while you sleep, so when you exercise in the morning the body almost immediately resorts to burning fat for fuel.
Applying these simple principles is all you need to really master how to burn stomach fat fast. But if you want to make things even easier for yourself, Click Here to have a look at the Fat Loss 4 Idiots website,Fat Loss 4 Idiots is purely about fixing your diet, so if you don’t want to sweat your Butt off in the gym doing intense exercise, this plan is for you! This diet WILL work for you.
It shows you how simply changing your diet alone will make you lose 9lb every 11 days. This proven ‘9lb in 11 days’ system can be repeated over and over until you reach your desired weight. Fat Loss 4 Idiots teaches you exactly what to eat to lose fat, fast.
Wednesday, July 15, 2009
Food That Burns Fat Fast - Food That Burns Fats With Health Benefits As Well
We all know that we need to consume food that burns fat fast and that exercise is not the only thing that helps you lose weight. You should also be aware that with the food you eat, you might be harming your chances of losing weight. This means that the need for a balanced diet is very important.
Experts suggest that nutrition is a good source of food that burns fat that can help you to lose weight if taken correctly as they are foods rich in protein and fiber.
You should also stay away from foods that can quickly accumulate fat. Examples of some of these fat-accumulating foods are fast food, fried food, pizza, pasta, sweets, desserts and tidbits. Avoid foods high in sugar. The reason is that if they are not healthy and the sugars remain in the form of fats in the body.
For a full breakdown, here are some of the food that will help you lose excess weight in your stomach.
Eggs
One might think that the eggs have cholesterol, and you are right. You have been warned. The egg puts excess fat in the body. If you do not know the amount of cholesterol in eggs, then take away the egg yolk. The egg white is the one that helps in the break down of fats in the stomach.
Low Fat Dairy Products
Studies have shown that women who consume low-fat dairy products lost at least 70% of their fats. These products not only help the bones but are also a good source of food that burns fat fast.
Beans
There are several types of beans to help you to lose weight - white beans and broad beans just to name a few - and they are very rich in protein and fiber. But ensure that the seeds are not boiled or fried, as these grains are rich in unhealthy fat and contain lots of sugar.
Experts suggest that nutrition is a good source of food that burns fat that can help you to lose weight if taken correctly as they are foods rich in protein and fiber.
You should also stay away from foods that can quickly accumulate fat. Examples of some of these fat-accumulating foods are fast food, fried food, pizza, pasta, sweets, desserts and tidbits. Avoid foods high in sugar. The reason is that if they are not healthy and the sugars remain in the form of fats in the body.
For a full breakdown, here are some of the food that will help you lose excess weight in your stomach.
Eggs
One might think that the eggs have cholesterol, and you are right. You have been warned. The egg puts excess fat in the body. If you do not know the amount of cholesterol in eggs, then take away the egg yolk. The egg white is the one that helps in the break down of fats in the stomach.
Low Fat Dairy Products
Studies have shown that women who consume low-fat dairy products lost at least 70% of their fats. These products not only help the bones but are also a good source of food that burns fat fast.
Beans
There are several types of beans to help you to lose weight - white beans and broad beans just to name a few - and they are very rich in protein and fiber. But ensure that the seeds are not boiled or fried, as these grains are rich in unhealthy fat and contain lots of sugar.
Wednesday, June 24, 2009
Veggie Might: Strawberry Rhubarb Crumble Nostalgia, Co-opted
Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.
For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.
Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.
A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.
My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”
Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.
Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.
How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”
Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.
The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.
This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.
I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.
If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.
Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.
Filling
5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice
Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)
1) Preheat oven to 375 degrees.
2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.
3) In another bowl, combine all topping ingredients. Stir until you get some clumps.
4) Sprinkle topping with your hands evenly over the fruit.
5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.
6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.
Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62
Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62
For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.
Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.
A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.
My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”
Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.
Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.
How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”
Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.
The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.
This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.
I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.
If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.
Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.
Filling5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice
Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)
1) Preheat oven to 375 degrees.
2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.
3) In another bowl, combine all topping ingredients. Stir until you get some clumps.
4) Sprinkle topping with your hands evenly over the fruit.
5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.
6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.
Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62
Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62
Food Network, the Decline of Stand and Stir Programming, and Where to Go From Here
Earlier this week, True/Slant’s Michael Greenberg wrote a scathing open letter to Bob Tuschman, the SVP of Programming at Food Network. In it, he rails against their lineup as of late. A few key quotes:
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.
But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
“The Next Food Network Star sucks. It’s not entertaining. It has nothing to do with actual culinary skill. And it’s another troubling step in the ultimate devaluation of your network’s brand.”“Nowadays, prime time on the Food Network is all about competition shows and reality non-fiction programming — and it’s all about folks looking to make a name and buck. The food is just an afterthought for you, Bob, and it’s really starting to grate on me.”
“It looks like my beloved Food Network has succumbed to the reality-show dreck that pollutes other once-innovative TV networks, like MTV and VH1.”
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
P.S. Quite a few Serious Eaters compared Food Network's current slate to MTV's lifestyle programming, which I thought was interesting. MTV stopped playing videos because they’re pretty much the lowest-rated things you can put on TV without resorting to infomercials. Kids aren’t the same as they were in 1987 – they’re not going to watch a Ne-Yo video and then stick around for the Jonas Brothers. Also, get off my lawn!
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
Tuesday, June 23, 2009
Tuesday Megalinks
Today it's recipe lists, weight loss for the very tall, and an infuriating article from the Gray Lady. Tuesday, I like you!
Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.
Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus Recipes
As I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.
Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.
Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!
Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.
Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)
Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.
The Kitchn: Help! I Have the Palate of a Child
Great post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”
The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.
The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.
Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.
Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!
New York Times: How Food Makers Captured Our Brains
Hint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!
New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?
Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.
The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.
(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)
Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.
Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus RecipesAs I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.
Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.
Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!
Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.
Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)
Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.
The Kitchn: Help! I Have the Palate of a ChildGreat post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”
The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.
The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.
Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.
Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!
New York Times: How Food Makers Captured Our BrainsHint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!
New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?
Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.
The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.
(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)
Monday, June 22, 2009
Poached Eggs and Hardboiled Eggs: Eggs Two Ways, No Yolking
It’s been five days, and the Husband-Elect and I have successfully polished off our haul from last week’s trip to the Farmer’s Market. (Friends helped.) While we appreciated the ground beef, liked the bacon very much, and freakin’ loved the bread, the highlight of our booty (heh) was undoubtedly the carton of eggs. The EGGS. Who knew?
Lemme explain.
Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.
But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.
I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?
I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)
Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.
1 egg
1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste
1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.
2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot.
3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.
NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.
Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.
1 large egg
Salt and pepper to taste
1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)
2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes.
3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably.
Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50
Lemme explain.
Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.
But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.
I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?
I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)
Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.
1 egg1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste
1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.
2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot. 
3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.
Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.
1 large eggSalt and pepper to taste
1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)
2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes. 
3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably. Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50
Friday, June 19, 2009
Strawberry and Avocado Salad: An Exercise in CAPITAL LETTERS and Fat Reduction
I’m pretty ambivalent about salads. They’re okay, but I’d order almost anything else before paying for a staid pile of lackluster leafy greens. Still, I like strawberries. And I like avocado. And I like pecans. And this dressing sounded tasty. So I thought I’d give AllRecipes’ Strawberry and Avocado Salad a try.
Sounds neato, right? I thought so. However, there was one minor issue: namely, 609 calories and FIFTY-POINT-SEVEN grams of fat per serving. I realize numbers higher than eleven aren’t usually spelled out. I wanted some extra emphasis there.
Now, healthy oils are dandy, but to reiterate: FIFTY-POINT-SEVEN grams of fat? In a freakin’ salad? You gotta be kidding me. This wasn’t in the realm of possibility. In fact, I couldn’t even see the realm of possibility from where I read the recipe. That’s how far away it was.
But shucks, I still wanted the salad. Strawberries and avocado? C’mon. It’s like Christmas in summer. So, I made some changes. I dropped 75% of the pecans, 50% of the avocado, and added 50% more salad greens.
The result was three main course salads for … wait for it … 222 calories and FIFTEEN-POINT-THREE grams of fat. Those three dinky alterations meant 387 lost calories and THIRTY-FIVE-POINT-SEVEN lost grams of fat. And? If you don’t use all the dressing (we didn’t), the numbers drop even lower than that.
It still tasted great, to boot. No one flavor was overwhelming, we avoided mushiness, and divided among three plates, the sweetness was just right. The Husband-Elect and I ate it with a lovely bean concoction and a slice of last week’s Buttermilk-Vanilla Pound Cake. HEAVEN.
With that said, hope y’all have a lovely weekend. It’s been a wet June - great for food photos, bad for people. New Yorkers, stay dry!
P.S. Update on Monday’s post! We got our feet wet at the farmer’s market and hauled back some ground beef, fancy bacon, a loaf o’ whole wheat bread, and a dozen eggs. So far, the bread was quite tasty and the egg … well, it wasn’t just an egg. It was AN EGG. It asserted itself in my mouth, and I appreciate that. Next stop: Bacon City.
Strawberry and Avocado Salad
Makes 3 main dishes or 4 sides
Adapted from AllRecipes.
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
3 cups torn salad greens (I used romaine. – Kris)
½ small avocado (about 2 ounces) - peeled, pitted and sliced into 1” pieces
10 strawberries, sliced
1/8 cup chopped pecans (or walnuts or almonds)
In a medium bowl, combine sugar, olive oil, honey, vinegar, and lemon juice. Whisk it all together and reserve 2 tablespoons dressing in a teacup. Add salad greens to bowl. Toss gently with dressing. Place avocado and strawberries on top of salad. Drizzle with the 2 tablespoons of dressing. Top with pecans. Serve.
Approximate Calories, Fat, and Price Per Serving
Three servings: 222 calories, 15.3 g fat, $1.02
Four servings: 167 calories, 11.5 g fat, $0.76
Calculations
2 tablespoons white sugar: 93 calories, 0 g fat, $0.04
2 tablespoons olive oil: 237 calories, 27 g fat, $0.24
4 teaspoons honey: 85 calories, 0 g fat, $0.13
1 tablespoon cider vinegar: 3 calories, 0 g fat, $0.02
1 teaspoon lemon juice: 2 calories, 0 g fat, $0.11
3 cups torn salad greens (romaine): 24 calories, 0.4 g fat, $0.45
½ avocado (about 2 ounces) - peeled, pitted, and sliced into 1-inch pieces: 91 calories, 8.3 g fat $0.75
10 strawberries, sliced: 38 calories, 0.4 g fat, $1.00
1/8 cup chopped pecans (or walnuts or almonds): 94 calories, 9.8 g fat, $0.31
TOTAL: 667 calories, 45.9 g fat, $3.05
PER SERVING (TOTAL/3): 222 calories, 15.3 g fat, $1.02
PER SERVING (TOTAL/4): 167 calories, 11.5 g fat, $0.76
Sounds neato, right? I thought so. However, there was one minor issue: namely, 609 calories and FIFTY-POINT-SEVEN grams of fat per serving. I realize numbers higher than eleven aren’t usually spelled out. I wanted some extra emphasis there.
Now, healthy oils are dandy, but to reiterate: FIFTY-POINT-SEVEN grams of fat? In a freakin’ salad? You gotta be kidding me. This wasn’t in the realm of possibility. In fact, I couldn’t even see the realm of possibility from where I read the recipe. That’s how far away it was.
But shucks, I still wanted the salad. Strawberries and avocado? C’mon. It’s like Christmas in summer. So, I made some changes. I dropped 75% of the pecans, 50% of the avocado, and added 50% more salad greens.
The result was three main course salads for … wait for it … 222 calories and FIFTEEN-POINT-THREE grams of fat. Those three dinky alterations meant 387 lost calories and THIRTY-FIVE-POINT-SEVEN lost grams of fat. And? If you don’t use all the dressing (we didn’t), the numbers drop even lower than that.
It still tasted great, to boot. No one flavor was overwhelming, we avoided mushiness, and divided among three plates, the sweetness was just right. The Husband-Elect and I ate it with a lovely bean concoction and a slice of last week’s Buttermilk-Vanilla Pound Cake. HEAVEN.
With that said, hope y’all have a lovely weekend. It’s been a wet June - great for food photos, bad for people. New Yorkers, stay dry!
P.S. Update on Monday’s post! We got our feet wet at the farmer’s market and hauled back some ground beef, fancy bacon, a loaf o’ whole wheat bread, and a dozen eggs. So far, the bread was quite tasty and the egg … well, it wasn’t just an egg. It was AN EGG. It asserted itself in my mouth, and I appreciate that. Next stop: Bacon City.
Strawberry and Avocado Salad
Makes 3 main dishes or 4 sides
Adapted from AllRecipes.
2 tablespoons white sugar2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
3 cups torn salad greens (I used romaine. – Kris)
½ small avocado (about 2 ounces) - peeled, pitted and sliced into 1” pieces
10 strawberries, sliced
1/8 cup chopped pecans (or walnuts or almonds)
In a medium bowl, combine sugar, olive oil, honey, vinegar, and lemon juice. Whisk it all together and reserve 2 tablespoons dressing in a teacup. Add salad greens to bowl. Toss gently with dressing. Place avocado and strawberries on top of salad. Drizzle with the 2 tablespoons of dressing. Top with pecans. Serve.
Approximate Calories, Fat, and Price Per Serving
Three servings: 222 calories, 15.3 g fat, $1.02
Four servings: 167 calories, 11.5 g fat, $0.76
Calculations
2 tablespoons white sugar: 93 calories, 0 g fat, $0.04
2 tablespoons olive oil: 237 calories, 27 g fat, $0.24
4 teaspoons honey: 85 calories, 0 g fat, $0.13
1 tablespoon cider vinegar: 3 calories, 0 g fat, $0.02
1 teaspoon lemon juice: 2 calories, 0 g fat, $0.11
3 cups torn salad greens (romaine): 24 calories, 0.4 g fat, $0.45
½ avocado (about 2 ounces) - peeled, pitted, and sliced into 1-inch pieces: 91 calories, 8.3 g fat $0.75
10 strawberries, sliced: 38 calories, 0.4 g fat, $1.00
1/8 cup chopped pecans (or walnuts or almonds): 94 calories, 9.8 g fat, $0.31
TOTAL: 667 calories, 45.9 g fat, $3.05
PER SERVING (TOTAL/3): 222 calories, 15.3 g fat, $1.02
PER SERVING (TOTAL/4): 167 calories, 11.5 g fat, $0.76
Thursday, June 18, 2009
A Cookie Recipe to Die For - Or Better Yet, Not Die For
There are healthier cookies.
But they are probably not at your grocery store. Food companies put a lot of things in what they make that extend the "shelf life" of their offerings. And most of these things are not good for you.
It's ironic that what we want, something to eat requiring little effort, can be just as quick and easy and made at home with fresh wholesome ingredients that won't make you fat.
But the bigger issue is... Will what you are eating make you sick?
A lot of people are overweight and never feel well. They sit and stare at some video screen and eat all the time.
Like the preteen boy who already has high blood pressure...and so does his mother who is in her early 30's. Neither of them should have this problem. And they are also overweight, very overweight. She often eats a whole bag of cookies while she watches TV in the evening, after they have dinner. Her son eats his own bag of cookies.
It's sad to think that a treat like a bag of cookies would make you fat and sick.
Why is it so bad?
Four things make those cookies bad for you.
1. Portion size. How many you eat.
2. Hydrogenated vegetable oil. It's oil that has been heated to make it last longer. It's very bad for you. It will kill you slowly, but young. In the interim it will just make you fat and ugly. You have the right to be miffed.
3. High fructose corn syrup. The villain in the epidemic of Type II diabetes that is sweeping this country. This stuff is like a chemical bomb. It first confuses and then wrecks your pancreas. It makes you resist the insulin your pancreas produces and then you become a full-blown (bombed and wrecked) diabetic. Next thing you know you are losing parts.
4. Refined flour. Whole wheat actually has nutrients and fiber. Refined flour makes good paste.
Instead try a better cookie an eat fewer of them.
My favorite cookie is based on old-fashioned oatmeal cookies. I love this recipe. We work out a lot and it's like a really good energy bar without the preservatives. Even if you eat a lot of these cookies they are healthier and more nutritious than other cookies that have a lot of bad fats, refined flour and sugar and no fiber.
It takes only a mixer and a few minutes to make the cookie dough. I freeze the dough rolled in tubes of waxed paper and bake fresh as needed.
A Better Oatmeal Cookie
½ cup Flax seed oil (keep refrigerated)
¾ cup chopped fresh apple or applesauce
½ cup dark brown sugar
½ cup honey
2 eggs
1 cup chopped mixed dried fruit
1/2 cup flax seed
1 cup slivered almonds (pecans, walnuts or peanuts can work, too, but almonds have fewer calories)
2 Teaspoons vanilla
1 & ½ cups of whole-wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt (optional)
1 cup raisons
3 cups regular long cooking oats (not quick cooking!)
1. Beat together oil, apples, honey and sugar.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, salt and spices and seeds; mix well.
4. Add oats, nuts and fruit; mix well.
Freeze the dough wrapped in 2 X 8 inch rolls of waxed paper. Place rolls in plastic freezer bags. To bake heat oven to 350 degrees F. Slice thin slices of frozen dough and place on un-greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to serving plate. Don't eat more than 5 or six at a time. Freezing the cookie dough helps you control yourself. And who has time to stand around cooking several dozen cookies at a time anyway? Here's to your health and your pleasure.
But they are probably not at your grocery store. Food companies put a lot of things in what they make that extend the "shelf life" of their offerings. And most of these things are not good for you.
It's ironic that what we want, something to eat requiring little effort, can be just as quick and easy and made at home with fresh wholesome ingredients that won't make you fat.
But the bigger issue is... Will what you are eating make you sick?
A lot of people are overweight and never feel well. They sit and stare at some video screen and eat all the time.
Like the preteen boy who already has high blood pressure...and so does his mother who is in her early 30's. Neither of them should have this problem. And they are also overweight, very overweight. She often eats a whole bag of cookies while she watches TV in the evening, after they have dinner. Her son eats his own bag of cookies.
It's sad to think that a treat like a bag of cookies would make you fat and sick.
Why is it so bad?
Four things make those cookies bad for you.
1. Portion size. How many you eat.
2. Hydrogenated vegetable oil. It's oil that has been heated to make it last longer. It's very bad for you. It will kill you slowly, but young. In the interim it will just make you fat and ugly. You have the right to be miffed.
3. High fructose corn syrup. The villain in the epidemic of Type II diabetes that is sweeping this country. This stuff is like a chemical bomb. It first confuses and then wrecks your pancreas. It makes you resist the insulin your pancreas produces and then you become a full-blown (bombed and wrecked) diabetic. Next thing you know you are losing parts.
4. Refined flour. Whole wheat actually has nutrients and fiber. Refined flour makes good paste.
Instead try a better cookie an eat fewer of them.
My favorite cookie is based on old-fashioned oatmeal cookies. I love this recipe. We work out a lot and it's like a really good energy bar without the preservatives. Even if you eat a lot of these cookies they are healthier and more nutritious than other cookies that have a lot of bad fats, refined flour and sugar and no fiber.
It takes only a mixer and a few minutes to make the cookie dough. I freeze the dough rolled in tubes of waxed paper and bake fresh as needed.
A Better Oatmeal Cookie
½ cup Flax seed oil (keep refrigerated)
¾ cup chopped fresh apple or applesauce
½ cup dark brown sugar
½ cup honey
2 eggs
1 cup chopped mixed dried fruit
1/2 cup flax seed
1 cup slivered almonds (pecans, walnuts or peanuts can work, too, but almonds have fewer calories)
2 Teaspoons vanilla
1 & ½ cups of whole-wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt (optional)
1 cup raisons
3 cups regular long cooking oats (not quick cooking!)
1. Beat together oil, apples, honey and sugar.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, salt and spices and seeds; mix well.
4. Add oats, nuts and fruit; mix well.
Freeze the dough wrapped in 2 X 8 inch rolls of waxed paper. Place rolls in plastic freezer bags. To bake heat oven to 350 degrees F. Slice thin slices of frozen dough and place on un-greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to serving plate. Don't eat more than 5 or six at a time. Freezing the cookie dough helps you control yourself. And who has time to stand around cooking several dozen cookies at a time anyway? Here's to your health and your pleasure.
Veggie Might: People Need Potato Salad
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Okay, enough with the rain, am I right, East Coasters? The sunshine teasers are just not enough. Anyway, I’ve digressed before I’ve begun.
This past weekend, I had the pleasure of visiting my dear friend S in Pennsylvania’s Lehigh Valley. We spent a lovely (sunny!) couple of days playing with her little one, cooking (a fab bean salad I will share with you later), and catching up. On Sunday, we strolled through her local farmer’s market. I was able to score some choice produce to bring back to the city.
I also got a little inspiration to make a zippy, healthy potato salad.
Everyone has a favorite potato salad recipe. It’s a spring and summer classic and endlessly customizable. The tricky thing is making it light. My pal C’s mom’s version, my all-time favorite (sorry Grandma), swims in olive oil and mayo. But, dang it all, it’s good.
For this recipe, I let my farmer’s market haul, potato salads of my past, and the voices of my foodie friends speak to me. “Leigh, it’s just potato salad,” you may be thinking. But that’s the beauty of it. It’s so simple, and yet, so satisfying. And it just says summer.
My friend, A, called me just last week to tell me to keep my eye out for garlic scapes at my farmer’s market. She had just discovered them (and made pesto), but I had no idea what they were. Well, I do now; and I got a handful in PA.
Garlic scapes are delightful, curly green shoots that come out of garlic bulbs and eventually hinder bulb growth. Farmers trim off the curlicues, which have a lighter, less intense garlic flavor. I showed S my purchase, and she said, “Oh, scapes, I sauté them with potatoes.” A plan was forming.
My market take also included some beautiful spring onions. Diced and tossed in the potato salad, they gave a mellow sweetness. I opted to leave the scapes raw for a snappy crunch. I tossed in a bit of dill to what’s become my standard vinaigrette (courtesy of Mark Bittman) and voila!
Zippy and light, this potato salad is perfect for topping salad greens or accompanying a sandwich. I’ve had it for lunch twice this week and it’s definitely helped me beat the well-I-guess-I-could-never-live-in-Seattle blahs.
Normally, I would make potato salad with red bliss potatoes, but I had a bag of russets begging to be used. Hey, whatever potato suits your fancy, as long as they are firm in texture after cooked. I have to set a timer. Mine always come out too soft. I find that five minutes is all it takes.
Something about eating potato salad feels like summer. And I don’t know about you, but I could use a little sunshine right about now.
Potato Salad for Rainy Day People
Serves 4–6
1 1/4 lb potatoes (about 4 medium russets)
2 spring onions, chopped
1 small handful garlic scapes, diced
2 tbsp olive oil
2 tbsp white wine vinegar
1/4 tsp dried dill
1 tsp salt
fresh ground pepper to taste
1) Scrub potatoes well. Cut into 1” pieces. (I’m a skins-on kind of gal, but if you want to peel, go for it.) Place into pot of boiling water and cook until firm but cooked through, about 5 minutes.
2) Drain and rinse in cold water to stop cooking. Set aside.
3) Chop onions and dice scapes.
4) In a blender, combine olive oil, vinegar, dill, salt, and pepper. Blend until emulsified.
5) Combine potatoes, onions, scapes, and dressing in a large bowl and toss well. Salt and pepper further to taste.
6) Serve over salad greens. Eat on a rainy day and feel like summer.
Approximate Calories, Fat, and Price per Serving
179 calories, 8.2g fat, $.54 (4 Servings)
119 calories, 5.5g fat, $.36 (6 Servings)
Calculations
1 1/4 lb potatoes: 440 calories, .6g fat, $.40
2 spring onions: 32 calories, 0g fat, $0.33
1 small handful garlic scapes: 4.2 calories, 0g fat, $1.00
2 tbsp olive oil: 240 calories, 28g fat, $0.16
2 tbsp white wine vinegar: negligible calories and fat, $.20
1/4 tsp dried dill: negligible calories and fat, $.02
1 tsp salt: negligible calories and fat, $.02
fresh ground pepper: negligible calories and fat, $.02
TOTAL: 716 calories, 32.8g fat, $2.15
PER SERVING (TOTAL/4): 179 calories, 8.2g fat, $.54
PER SERVING (TOTAL/6): 119 calories, 5.5g fat, $.36
Okay, enough with the rain, am I right, East Coasters? The sunshine teasers are just not enough. Anyway, I’ve digressed before I’ve begun.
This past weekend, I had the pleasure of visiting my dear friend S in Pennsylvania’s Lehigh Valley. We spent a lovely (sunny!) couple of days playing with her little one, cooking (a fab bean salad I will share with you later), and catching up. On Sunday, we strolled through her local farmer’s market. I was able to score some choice produce to bring back to the city.
I also got a little inspiration to make a zippy, healthy potato salad.
Everyone has a favorite potato salad recipe. It’s a spring and summer classic and endlessly customizable. The tricky thing is making it light. My pal C’s mom’s version, my all-time favorite (sorry Grandma), swims in olive oil and mayo. But, dang it all, it’s good.
For this recipe, I let my farmer’s market haul, potato salads of my past, and the voices of my foodie friends speak to me. “Leigh, it’s just potato salad,” you may be thinking. But that’s the beauty of it. It’s so simple, and yet, so satisfying. And it just says summer.
My friend, A, called me just last week to tell me to keep my eye out for garlic scapes at my farmer’s market. She had just discovered them (and made pesto), but I had no idea what they were. Well, I do now; and I got a handful in PA.
Garlic scapes are delightful, curly green shoots that come out of garlic bulbs and eventually hinder bulb growth. Farmers trim off the curlicues, which have a lighter, less intense garlic flavor. I showed S my purchase, and she said, “Oh, scapes, I sauté them with potatoes.” A plan was forming.
My market take also included some beautiful spring onions. Diced and tossed in the potato salad, they gave a mellow sweetness. I opted to leave the scapes raw for a snappy crunch. I tossed in a bit of dill to what’s become my standard vinaigrette (courtesy of Mark Bittman) and voila!
Zippy and light, this potato salad is perfect for topping salad greens or accompanying a sandwich. I’ve had it for lunch twice this week and it’s definitely helped me beat the well-I-guess-I-could-never-live-in-Seattle blahs.
Normally, I would make potato salad with red bliss potatoes, but I had a bag of russets begging to be used. Hey, whatever potato suits your fancy, as long as they are firm in texture after cooked. I have to set a timer. Mine always come out too soft. I find that five minutes is all it takes.
Something about eating potato salad feels like summer. And I don’t know about you, but I could use a little sunshine right about now.
Potato Salad for Rainy Day People
Serves 4–6
1 1/4 lb potatoes (about 4 medium russets)2 spring onions, chopped
1 small handful garlic scapes, diced
2 tbsp olive oil
2 tbsp white wine vinegar
1/4 tsp dried dill
1 tsp salt
fresh ground pepper to taste
1) Scrub potatoes well. Cut into 1” pieces. (I’m a skins-on kind of gal, but if you want to peel, go for it.) Place into pot of boiling water and cook until firm but cooked through, about 5 minutes.
2) Drain and rinse in cold water to stop cooking. Set aside.
3) Chop onions and dice scapes.
4) In a blender, combine olive oil, vinegar, dill, salt, and pepper. Blend until emulsified.
5) Combine potatoes, onions, scapes, and dressing in a large bowl and toss well. Salt and pepper further to taste.
6) Serve over salad greens. Eat on a rainy day and feel like summer.
Approximate Calories, Fat, and Price per Serving
179 calories, 8.2g fat, $.54 (4 Servings)
119 calories, 5.5g fat, $.36 (6 Servings)
Calculations
1 1/4 lb potatoes: 440 calories, .6g fat, $.40
2 spring onions: 32 calories, 0g fat, $0.33
1 small handful garlic scapes: 4.2 calories, 0g fat, $1.00
2 tbsp olive oil: 240 calories, 28g fat, $0.16
2 tbsp white wine vinegar: negligible calories and fat, $.20
1/4 tsp dried dill: negligible calories and fat, $.02
1 tsp salt: negligible calories and fat, $.02
fresh ground pepper: negligible calories and fat, $.02
TOTAL: 716 calories, 32.8g fat, $2.15
PER SERVING (TOTAL/4): 179 calories, 8.2g fat, $.54
PER SERVING (TOTAL/6): 119 calories, 5.5g fat, $.36
Wednesday, June 17, 2009
Film Fest '09: Three Essential Documentaries About Food
Hypothetical situation: let’s say you’re teaching a junior high health class. Your arms are broken, so instead of giving notes, you’ve decided to show three movies that thoroughly explain the modern food industry. (Presumably, one of the kids will work the VCR. Or DVD player. Or whatever newfangled thingamabob they use these days.) What would those films be?
This past weekend made the decision much easier for me, because the Husband-Elect and I caught an early screening of Food, Inc. in Manhattan. Without exaggeration, it changed the way we’ll eat from here on in. (Not too shabby for a Saturday matinee.) So there’s Movie #1.
Afterwards, we rented King Corn, a 2007 documentary about the kernels’ influence in America. It was really well done, and an easy choice for Movie #2.
And frankly, Super Size Me is a no-brainer. Some might be all, “Spurlock, you MTV punk! Shave yer ‘stache, stop making like a Gen X Michael Moore, and get real!” But I love the guy, making his McDonald's exposé a shoo-in for my #3 pick.
Together, I consider these films the holy trinity of documentaries on food production. Michael Pollan figures heavily into two of them, and McDonald’s is a major player in all. If you get the chance to teach that junior high class (armless or not), I might watch them in this order.
(Due warning: Spoilers ahead. If you want to see these movies and be surprised, skip this post.)
1. King Corn (2007)
Directed by Aaron Woolf
Premise: Ian Cheney and Curtis Ellis are two New England 20-somethings who travel to Iowa to plant a single acre of corn. They come in as blank slates, clueless about farming and agriculture in general. What they learn over the course of a year is shocking to anyone who isn’t part of the system already: their crop isn’t edible, it’s processed to create animal feed and corn products, and it’s impossible to make a profit entirely on their own. Instead, government surplus demands and mammoth corporations conspire to keep them relatively powerless and almost completely broke. Ian and Curtis leave Iowa as new men - with $28 in their pocket and loads to talk about later.
What’s great about it: Affable, curious, and creative, it’s impossible not to like the filmmakers, which goes a long way considering their approach. They’re just guys learning about corn, not experts with an agenda. Even better, the movie is perfectly plotted, with a natural progression and easy-to follow explanations. The dangers of what they’re doing only become apparent as the process itself gradually dawns on them.
Key scene #1: The guys rent their acre from a genial older man named Charles Pyatt, an Iowa corn farmer who seems to be doing pretty well through the course of the film. Six months after wrapping, they revisit Charles to find he’s gone broke and is selling all his possessions. It’s heartbreaking and perhaps, a sign of the times.
Key scene #2: Curt belly-slides down a mountain of corn that looks – no lie - like it might be bigger than Yankee Stadium. For this New Yorker, it was pretty friggin’ trippy.
Key scene #3: Earl Butz, the Secretary of Agriculture under Nixon, and the guy who set so many of these farm policies in motion, was still alive (though 40,000 years old) when they made this. Ian and Curt find him for an interview, and you learn he meant well. It’s just that he grew up during the Great Depression, and never wanted to see Americans go hungry again. Something to consider.
2. Food, Inc. (2008)
Directed by Robert Kenner
Premise: On average, there are 47,000 food products available in each American supermarket. From the eggs we have for breakfast to the burgers we wolf down for dinner, they come from a handful of mega-corporations with three goals: ship food fast, cheap, and in whatever borderline condition customers will accept it. Oh yeah - and under no circumstances reveal how it’s all accomplished. Because apparently, the first rule of processing food is: don’t talk about processing food.
Of course, there are repercussions. First, the potential for disease is ever-present, since FDA regulations are ineffectual and most food comes from the same places. Second, the production methods themselves are dangerous, dirty, and inhumane – and that’s just for the animals. It’s even worse for the workers, many of whom are illegals receiving rock-bottom wages for thankless work. Third, the surplus of calories (Thanks, corn!) is making Americans obese and wildly unhealthy. But you knew that.
Oh, also? That’s just the first 15 minutes.
What’s great about it: It’s scattershot, overwhelmingly one-sided, and after the first hour, you might want to banish the unsubtle HEY, THIS MUSIC SIGNIFIES A THING WE DON’T LIKE back to Hell where it came from. But man, is this an effective film. The testimony and footage are so convincing, it’s hard to imagine how food corporations could possibly respond. (PR nightmare!) Even more vexing though, are our own roles in the mess. What are we doing to ourselves, and how can we stop it?
Key scene #1: About halfway through the film, after the audience has seen hundreds, if not thousands of featherless, headless chicken carcasses, a live fowl has its throat slit at Joel Salatin’s Polyface farms. At that point, it’s the most natural thing in the entire movie. Still, there were several audible gasps in my theater. A few minutes later, full-grown pigs are herded squealing and terrified into a slaughterhouse box. They come out dead. No one at Film Forum made a sound.
Key scene #2: Any video of Barbara Kowalczyk’s little boy will pretty much kill you.
3. Super Size Me (2004)
Directed by Morgan Spurlock
Premise: 30-something Spurlock eats nothing but McDonald’s for 30 days, just to see what happens. And what happens is this: he gains 25 pounds, loses his sex drive, and sees his metabolic functions go haywire. Along the way, he learns a ton about the connection between food, marketing, and obesity, especially for kids.
What’s great about it: If King Corn is about the source of our food issues, and Food, Inc. is about their scope, than Super Size Me is about their potentially cataclysmic effects on our bodies. Check it: a third of Americans are clinically obese, and another third is overweight. Some of the blame can be pinned on us individually, but there are so many factors working against us (because foodcorps are after money only) that it’s difficult to know what’s what. And that’s the director’s point: how do we stay healthy when bad food is inescapable? When it’s our only option at the corner store? When it’s the only stuff in school lunchrooms? When it’s advertised to us FROM BIRTH?
Also, it’s a well-paced movie with a light touch. Just thought I’d mention it.
Key scene: After he downs his second super-sized meal from Mickey D’s, Morgan promptly opens his car window and barfs it right back up. Mmm ... I’m lovin’ it!
SUPPLEMENTAL MATERIAL
American Dream (1990)
Directed by Barbara Kopple
The 1990 Oscar winner for Best Documentary, American Dream examines a Minnesota meatpacking labor dispute during the Reagan administration. Evenhanded and well-observed, it’s neither pro- nor anti-union - just tremendously insightful.
Le Sang des Bêtes (1949)
Directed by Georges Franju
Blood of the Beasts is oh-so-French in its arty juxtaposition of serene farmland with monolithic slaughterhouses. Still, if you’ve ever wanted to know exactly how animals were – and sometimes still are – killed, watch it. It’s unrelenting and will ensure there’s no disconnect between what your food is and where it comes from. Due warning: for a 60-year-old film, this mother is GRAPHIC.
And that does it. Readers, anything you’d add for your armless junior high lessons? Please fire away in the comment section.
This past weekend made the decision much easier for me, because the Husband-Elect and I caught an early screening of Food, Inc. in Manhattan. Without exaggeration, it changed the way we’ll eat from here on in. (Not too shabby for a Saturday matinee.) So there’s Movie #1.
Afterwards, we rented King Corn, a 2007 documentary about the kernels’ influence in America. It was really well done, and an easy choice for Movie #2.
And frankly, Super Size Me is a no-brainer. Some might be all, “Spurlock, you MTV punk! Shave yer ‘stache, stop making like a Gen X Michael Moore, and get real!” But I love the guy, making his McDonald's exposé a shoo-in for my #3 pick.
Together, I consider these films the holy trinity of documentaries on food production. Michael Pollan figures heavily into two of them, and McDonald’s is a major player in all. If you get the chance to teach that junior high class (armless or not), I might watch them in this order.
(Due warning: Spoilers ahead. If you want to see these movies and be surprised, skip this post.)
1. King Corn (2007)Directed by Aaron Woolf
Premise: Ian Cheney and Curtis Ellis are two New England 20-somethings who travel to Iowa to plant a single acre of corn. They come in as blank slates, clueless about farming and agriculture in general. What they learn over the course of a year is shocking to anyone who isn’t part of the system already: their crop isn’t edible, it’s processed to create animal feed and corn products, and it’s impossible to make a profit entirely on their own. Instead, government surplus demands and mammoth corporations conspire to keep them relatively powerless and almost completely broke. Ian and Curtis leave Iowa as new men - with $28 in their pocket and loads to talk about later.
What’s great about it: Affable, curious, and creative, it’s impossible not to like the filmmakers, which goes a long way considering their approach. They’re just guys learning about corn, not experts with an agenda. Even better, the movie is perfectly plotted, with a natural progression and easy-to follow explanations. The dangers of what they’re doing only become apparent as the process itself gradually dawns on them.
Key scene #1: The guys rent their acre from a genial older man named Charles Pyatt, an Iowa corn farmer who seems to be doing pretty well through the course of the film. Six months after wrapping, they revisit Charles to find he’s gone broke and is selling all his possessions. It’s heartbreaking and perhaps, a sign of the times.
Key scene #2: Curt belly-slides down a mountain of corn that looks – no lie - like it might be bigger than Yankee Stadium. For this New Yorker, it was pretty friggin’ trippy.
Key scene #3: Earl Butz, the Secretary of Agriculture under Nixon, and the guy who set so many of these farm policies in motion, was still alive (though 40,000 years old) when they made this. Ian and Curt find him for an interview, and you learn he meant well. It’s just that he grew up during the Great Depression, and never wanted to see Americans go hungry again. Something to consider.
2. Food, Inc. (2008)Directed by Robert Kenner
Premise: On average, there are 47,000 food products available in each American supermarket. From the eggs we have for breakfast to the burgers we wolf down for dinner, they come from a handful of mega-corporations with three goals: ship food fast, cheap, and in whatever borderline condition customers will accept it. Oh yeah - and under no circumstances reveal how it’s all accomplished. Because apparently, the first rule of processing food is: don’t talk about processing food.
Of course, there are repercussions. First, the potential for disease is ever-present, since FDA regulations are ineffectual and most food comes from the same places. Second, the production methods themselves are dangerous, dirty, and inhumane – and that’s just for the animals. It’s even worse for the workers, many of whom are illegals receiving rock-bottom wages for thankless work. Third, the surplus of calories (Thanks, corn!) is making Americans obese and wildly unhealthy. But you knew that.
Oh, also? That’s just the first 15 minutes.
What’s great about it: It’s scattershot, overwhelmingly one-sided, and after the first hour, you might want to banish the unsubtle HEY, THIS MUSIC SIGNIFIES A THING WE DON’T LIKE back to Hell where it came from. But man, is this an effective film. The testimony and footage are so convincing, it’s hard to imagine how food corporations could possibly respond. (PR nightmare!) Even more vexing though, are our own roles in the mess. What are we doing to ourselves, and how can we stop it?
Key scene #1: About halfway through the film, after the audience has seen hundreds, if not thousands of featherless, headless chicken carcasses, a live fowl has its throat slit at Joel Salatin’s Polyface farms. At that point, it’s the most natural thing in the entire movie. Still, there were several audible gasps in my theater. A few minutes later, full-grown pigs are herded squealing and terrified into a slaughterhouse box. They come out dead. No one at Film Forum made a sound.
Key scene #2: Any video of Barbara Kowalczyk’s little boy will pretty much kill you.
3. Super Size Me (2004)Directed by Morgan Spurlock
Premise: 30-something Spurlock eats nothing but McDonald’s for 30 days, just to see what happens. And what happens is this: he gains 25 pounds, loses his sex drive, and sees his metabolic functions go haywire. Along the way, he learns a ton about the connection between food, marketing, and obesity, especially for kids.
What’s great about it: If King Corn is about the source of our food issues, and Food, Inc. is about their scope, than Super Size Me is about their potentially cataclysmic effects on our bodies. Check it: a third of Americans are clinically obese, and another third is overweight. Some of the blame can be pinned on us individually, but there are so many factors working against us (because foodcorps are after money only) that it’s difficult to know what’s what. And that’s the director’s point: how do we stay healthy when bad food is inescapable? When it’s our only option at the corner store? When it’s the only stuff in school lunchrooms? When it’s advertised to us FROM BIRTH?
Also, it’s a well-paced movie with a light touch. Just thought I’d mention it.
Key scene: After he downs his second super-sized meal from Mickey D’s, Morgan promptly opens his car window and barfs it right back up. Mmm ... I’m lovin’ it!
SUPPLEMENTAL MATERIAL
American Dream (1990)
Directed by Barbara Kopple
The 1990 Oscar winner for Best Documentary, American Dream examines a Minnesota meatpacking labor dispute during the Reagan administration. Evenhanded and well-observed, it’s neither pro- nor anti-union - just tremendously insightful.
Le Sang des Bêtes (1949)
Directed by Georges Franju
Blood of the Beasts is oh-so-French in its arty juxtaposition of serene farmland with monolithic slaughterhouses. Still, if you’ve ever wanted to know exactly how animals were – and sometimes still are – killed, watch it. It’s unrelenting and will ensure there’s no disconnect between what your food is and where it comes from. Due warning: for a 60-year-old film, this mother is GRAPHIC.
And that does it. Readers, anything you’d add for your armless junior high lessons? Please fire away in the comment section.
Tuesday, June 16, 2009
Tuesday Megalinks
Today it’s leafy greens, green grilling, and green sandwiches from Subway. Also, fish. It’s not green, though. Thank goodness.
Consumerist: Don’t Put Too Much Faith in Fortified Foods
I wasn’t going to post this one, because the topic’s been done a bunch. But these parting words caught my eye: “Pay close attention to the details of the ingredients and not the claims on the packaging.” Truer words, never spoken. Packaging is advertising. The ingredient list is fact.
Culinate: Grilling Gets Greener
Marissa Lipert tells you how to get the best taste from your grilled goods without hurting the Good Earth. Good stuff.
Get Rich Slowly: Eating Organic on a Frugal Budget
More on the Cost vs. Eating Ethically quandary, with customary smart commentary by GRS readers. Is there a happy medium? I’m hoping the answer is “oui.”
Get Rich Slowly: Cut Your Food Costs With a Stand-Alone Freezer
If you can swing it, extra freezers seem to be a favorite of smart shoppers around the web. In JD’s case, he and his wife Kris (love the name!) store their good beef in it. I wonder, though … what about freezer burn? Readers?
Gourmet: Recession Flexitarians
Recession Flexitarians are either A) meat-eaters resorting to part-time vegetarianism or, B) semi-vegetarians cutting back even further on their meat. It’s a growing movement, as it saves money and improves health. Get on board, everybody!
The Guardian: Playing the Stock Market
Ten heretofore unseen (er, by me) stock-making tips from a Brit who knows best. It’s my favourite! With colour photographs! Very honourable!
The Kitchn: How to Prepare Chard (Or Any Other Leafy Green)
Hey-o! We gotchya mustahd greens! We gotchya kale! We gotchya everyting wit a stem and a big ol’ leaf dat’s gotta be cooked down befaw you serve it! Right ovah heah.
The Kitchn: What to Put on a Fresh Vegetable Sandwich
If you’re like my sister, and a big fan of Veggie Subs from the House of Jared (a.k.a. Subway), this post might just jazz up your cucumbers. Banana peppers for everyone!
Like Merchant Ships: 10 Yard Sale Entertaining Essentials
Remember that New York Times article from Christmastime? The one about having a dinner party for $30 per head? This one? Meredith’s post is the polar opposite of that, and is 10,000 times more awesome as a result. How much do I want those plates? (Answer: very much.)
New York Times: Loving Fish, This Time With the Fish in Mind
Mark Bittman stumps for environmentally sustainable seafood, and describes how he buys fish without an extra side of guilt. Mackerel and mollusks and squid, oh my...
New York Times: Neighbor, Can You Spare a Plum?
All across the nation, fruit tree owners are sharing their bounty. Look around, pitch in, and you just might end up with pie.
Popular Science: Can This Fruit Be Saved?
Bad news: the banana is on its way out. No, seriously. If we have to make do with banana-flavored Runts, I will be disgruntled. (DisRuntled? Thanks to Casual Kitchen for the link.)
The Simple Dollar: 12 Ways My Wife Quietly Makes Our Life Work
This genuinely moving post should be a blueprint for any long-term commitment, and applies equally to both men and women. Great stuff.
What I Weigh Today: Living With “Restaurant Syndrome”
Restaurant moderation tips from a foodie who’s been there. How you know you can trust her: “I would never suggest you order sauce on the side.” (Thanks to Casual Kitchen for the link.)
Wise Bread: 5 Perfect Respectable Ways to Get a Free Meal
Most of these suggest exchanging a good (blood) or service (speech) for a free meal (free meal). I suggest the alternative: stealing bits and pieces off your Husband-Elect’s plate when he’s not looking. With practice, he’ll never know the difference.
(Photos courtesy of Dreamland BBQ, Supanet, and Banana.com.)
Consumerist: Don’t Put Too Much Faith in Fortified FoodsI wasn’t going to post this one, because the topic’s been done a bunch. But these parting words caught my eye: “Pay close attention to the details of the ingredients and not the claims on the packaging.” Truer words, never spoken. Packaging is advertising. The ingredient list is fact.
Culinate: Grilling Gets Greener
Marissa Lipert tells you how to get the best taste from your grilled goods without hurting the Good Earth. Good stuff.
Get Rich Slowly: Eating Organic on a Frugal Budget
More on the Cost vs. Eating Ethically quandary, with customary smart commentary by GRS readers. Is there a happy medium? I’m hoping the answer is “oui.”
Get Rich Slowly: Cut Your Food Costs With a Stand-Alone Freezer
If you can swing it, extra freezers seem to be a favorite of smart shoppers around the web. In JD’s case, he and his wife Kris (love the name!) store their good beef in it. I wonder, though … what about freezer burn? Readers?
Gourmet: Recession Flexitarians
Recession Flexitarians are either A) meat-eaters resorting to part-time vegetarianism or, B) semi-vegetarians cutting back even further on their meat. It’s a growing movement, as it saves money and improves health. Get on board, everybody!
The Guardian: Playing the Stock Market
Ten heretofore unseen (er, by me) stock-making tips from a Brit who knows best. It’s my favourite! With colour photographs! Very honourable!
The Kitchn: How to Prepare Chard (Or Any Other Leafy Green)
Hey-o! We gotchya mustahd greens! We gotchya kale! We gotchya everyting wit a stem and a big ol’ leaf dat’s gotta be cooked down befaw you serve it! Right ovah heah.
The Kitchn: What to Put on a Fresh Vegetable SandwichIf you’re like my sister, and a big fan of Veggie Subs from the House of Jared (a.k.a. Subway), this post might just jazz up your cucumbers. Banana peppers for everyone!
Like Merchant Ships: 10 Yard Sale Entertaining Essentials
Remember that New York Times article from Christmastime? The one about having a dinner party for $30 per head? This one? Meredith’s post is the polar opposite of that, and is 10,000 times more awesome as a result. How much do I want those plates? (Answer: very much.)
New York Times: Loving Fish, This Time With the Fish in Mind
Mark Bittman stumps for environmentally sustainable seafood, and describes how he buys fish without an extra side of guilt. Mackerel and mollusks and squid, oh my...
New York Times: Neighbor, Can You Spare a Plum?
All across the nation, fruit tree owners are sharing their bounty. Look around, pitch in, and you just might end up with pie.
Popular Science: Can This Fruit Be Saved?Bad news: the banana is on its way out. No, seriously. If we have to make do with banana-flavored Runts, I will be disgruntled. (DisRuntled? Thanks to Casual Kitchen for the link.)
The Simple Dollar: 12 Ways My Wife Quietly Makes Our Life Work
This genuinely moving post should be a blueprint for any long-term commitment, and applies equally to both men and women. Great stuff.
What I Weigh Today: Living With “Restaurant Syndrome”
Restaurant moderation tips from a foodie who’s been there. How you know you can trust her: “I would never suggest you order sauce on the side.” (Thanks to Casual Kitchen for the link.)
Wise Bread: 5 Perfect Respectable Ways to Get a Free Meal
Most of these suggest exchanging a good (blood) or service (speech) for a free meal (free meal). I suggest the alternative: stealing bits and pieces off your Husband-Elect’s plate when he’s not looking. With practice, he’ll never know the difference.
(Photos courtesy of Dreamland BBQ, Supanet, and Banana.com.)
Monday, June 15, 2009
This Movie Changed My Life (No, it's Not Showgirls)
We interrupt this regularly scheduled Monday recipe post for an important message: go see Food, Inc.
This past weekend, the Husband-Elect and I managed to cram ourselves into a screening of the documentary at the Film Forum in Manhattan’s West Village. Directed by Robert Kenner with extensive commentary from both Michael Pollan and Eric Schlosser, it’s an important film, and it changed the way we’ll eat from here on in. No kidding.
Some background: I’ve read Fast Food Nation (Schlosser), The Omnivore’s Dilemma (Pollan), and In Defense of Food (Pollan again), as well as an untold number of blog, magazine, and newspaper articles on the modern U.S. food industry. So I knew. But I don’t know if I knew. You know?
You can read about cows hitting adulthood in mere months, growing to mutant sizes, and spending their entire, miserable lives knee-deep in their own feces, but nothing prepares you for seeing it. Or seeing just how corrupt and toothless the USDA and FDA really are. Or seeing how badly farmers and factory workers are exploited. Or seeing that whatever terrible iniquities are visited upon our food system, the best of intentions are almost always behind them.
You can find several reviews of Food, Inc. over here at Eat Me Daily, and I’ll have more details about it on Wednesday. But today, I wanted to dive into how it affected the both of us – how 93 minutes (give or take a few for the credits) will change dinner for the Husband-Elect and me, maybe permanently.
1) We’re starting to buy our meat and eggs from a farmer’s market. We don’t eat much anyway, so we pow-wowed and decided it’s worth it to us to buy quality, humanely raised chicken, pork, and beef. Honestly, I’m kind of excited about this, because I have no idea what a grass-fed hamburger tastes like. (Like lunch in Xanadu, I’m betting.) The transition might be tough, especially when I JUST WANT SOME #&*$^# BACON, but the cold cut bill could be a pleasant surprise.
2) We’re raising our food budget. Right now, our weekly grocery bill hovers around $55 for two people. We’re upping it to $65 or $70. It can be swung if we’re thoughtful with our cash, take extra care to eat at home, and be sure that nothing goes to waste.
3) We’re reducing our intake of high fructose corn syrup, and sugar in general. Um … this will be difficult, largely because I don’t know all the synonyms yet. (Fructose! Maltodextrin! Sorbitol! WOOO!) In fact, I went to the supermarket today, and was pretty sure that one of the salad dressings was made entirely of sugar. Yikes. Breaking our breakfast cereal habit will be hardest of all. Mostly, we’ll miss the puzzles on the back of the box.
4) We’re becoming granola-flecked, chai-swilling hippies who live in yurts and sell hemp blankets so we can follow Phish on tour. Break out the Birkenstocks, baby. (Okay, not really. Still, we’re attempting to change our eating habits for the better, and that could involve bean sprouts. Stay tuned.)
As far as the blog goes, I honest-to-goodness don’t think it’ll change that much. Meat dishes might become scarcer, but I think I can still swing a few inexpensive recipes with higher-quality poultry, pork, and beef. (Heck, maybe even rabbit or lamb.) We’ll see.
Readers, have you seen Food, Inc. yet? Have you seen ANY movie that altered what you put on your table? How did you do with the changes? Advice and/or shared stories would be fantastic.
This past weekend, the Husband-Elect and I managed to cram ourselves into a screening of the documentary at the Film Forum in Manhattan’s West Village. Directed by Robert Kenner with extensive commentary from both Michael Pollan and Eric Schlosser, it’s an important film, and it changed the way we’ll eat from here on in. No kidding.
Some background: I’ve read Fast Food Nation (Schlosser), The Omnivore’s Dilemma (Pollan), and In Defense of Food (Pollan again), as well as an untold number of blog, magazine, and newspaper articles on the modern U.S. food industry. So I knew. But I don’t know if I knew. You know?You can read about cows hitting adulthood in mere months, growing to mutant sizes, and spending their entire, miserable lives knee-deep in their own feces, but nothing prepares you for seeing it. Or seeing just how corrupt and toothless the USDA and FDA really are. Or seeing how badly farmers and factory workers are exploited. Or seeing that whatever terrible iniquities are visited upon our food system, the best of intentions are almost always behind them.
You can find several reviews of Food, Inc. over here at Eat Me Daily, and I’ll have more details about it on Wednesday. But today, I wanted to dive into how it affected the both of us – how 93 minutes (give or take a few for the credits) will change dinner for the Husband-Elect and me, maybe permanently.
1) We’re starting to buy our meat and eggs from a farmer’s market. We don’t eat much anyway, so we pow-wowed and decided it’s worth it to us to buy quality, humanely raised chicken, pork, and beef. Honestly, I’m kind of excited about this, because I have no idea what a grass-fed hamburger tastes like. (Like lunch in Xanadu, I’m betting.) The transition might be tough, especially when I JUST WANT SOME #&*$^# BACON, but the cold cut bill could be a pleasant surprise.
2) We’re raising our food budget. Right now, our weekly grocery bill hovers around $55 for two people. We’re upping it to $65 or $70. It can be swung if we’re thoughtful with our cash, take extra care to eat at home, and be sure that nothing goes to waste.
3) We’re reducing our intake of high fructose corn syrup, and sugar in general. Um … this will be difficult, largely because I don’t know all the synonyms yet. (Fructose! Maltodextrin! Sorbitol! WOOO!) In fact, I went to the supermarket today, and was pretty sure that one of the salad dressings was made entirely of sugar. Yikes. Breaking our breakfast cereal habit will be hardest of all. Mostly, we’ll miss the puzzles on the back of the box.
4) We’re becoming granola-flecked, chai-swilling hippies who live in yurts and sell hemp blankets so we can follow Phish on tour. Break out the Birkenstocks, baby. (Okay, not really. Still, we’re attempting to change our eating habits for the better, and that could involve bean sprouts. Stay tuned.)
As far as the blog goes, I honest-to-goodness don’t think it’ll change that much. Meat dishes might become scarcer, but I think I can still swing a few inexpensive recipes with higher-quality poultry, pork, and beef. (Heck, maybe even rabbit or lamb.) We’ll see.
Readers, have you seen Food, Inc. yet? Have you seen ANY movie that altered what you put on your table? How did you do with the changes? Advice and/or shared stories would be fantastic.
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